Claypot Luffa gourds, Black fungus and Fish Maw 胜瓜云耳浸鱼肚

We tried a similar dish in a restaurant that only know by the local during our trip to Macau. This was a typical Cantonese style of home cook dish. Since I still have some dried fish maw leftover from CNY, quickly try this dish at home. To get this dish taste nice, the good stock is important.

 

After tasted the real Cantonese style of dishes during this trip. I realized that they like to add this dried sole fish (or flounder) 扁鱼干 into the stock which has smoky and fresh fragrance. Usually Hong Kong people prepare the wanton noodles stock using this dried fish too. I got this dried fish from "Hoi May Poh" which selling all soft of dried seafood stuff & etc near my place but not from Macau. There are two types of this dried fish, one with bones like below and another type is boneless which can be use it to make into powder form which later add into cooking.

If you are  staying at Klang, you can buy this dried sole fish from:

Chop Leong Hup
No 17, Jalan Raja Hasan Klang. Tel: 03-33421662



 

You have to grill it to get the smoky taste.

 

Once you done with the stock, cooking this dish become very easy...

 

My family said this dish tasted exactly like that one we have tried and even better ^_^

Claypot Luffa gourds, Black fungus and Fish Maw 胜瓜云耳浸鱼肚

1 Luffa gourd, peel off the hard skin outside, cut wedges

40g fish maw, soaked in water for 30mins
20g carrot, slices
10g dried black fungus, soaked in water till soften, tear into small pieces
4 cloves garlic, crushed.
70g lean meat, slices (coat with tapioca flour)
Salt to taste

Stock ingredients

20g ikan bilis (dried anchovies )
1 dried sole fish, grill the fish, remove burnt part, wash and tear into few pieces
800ml water

Method

1. Add all stock ingredients in a stock pot, boil over medium low heat for 30-45mins. Set asdie.
2. Heat some cooking oil in a claypot, sauté garlic till aroma, add in stock (2 small soup bowls), carrot and black fungus, bring to boil. Boil for few minutes.
3. Add in fish maw, continue to cook for 5-10mins till fish maw soften.
4. Add in luffa gourd, continue to cook for few minutes. Last add in meat slices, and add salt to taste, cook for 2-3mins.
5. Remove from heat, serve hot.

Recipe by Sonia aka Nasi Lemak Lover