Monday, January 21, 2013
Chinese New Year is around the corner and i have been trying to put up the menu for the Reunion Dinner and found this delicious and easy dish. Napa cabbage, also known as Chinese cabbage, has crunchy leaves that are more elegant and delicate than regular firm-headed green cabbage. The Napa Cabbage is a sign of prosperity in China and this dish will certainly adorn your reunion dinner table with richness.
10 leaves of Napa Cabbage
1/2 lb ground pork
1/4 lb shelled shrimps
2 tbsp chopped waterchestnut
1 tbsp chopped green onions
1 egg yolk
1 tbsp light soya sauce
1/4 tsp ground white pepper
1 tsp tapioca/cornstarch
1 tsp sesame oil
1/2 lb pea sprouts
2 tbsp fragrant garlic/shallot oil
1/2 cup chicken stock
1 tbsp oyster sauce
1 tsp shaoxing wine
A dash of ground white pepper
1 tsp tapioca/cornstarch mix with 1 tbsp water
1 tbsp sesame oil
Heat wok with 2 cups water, add in 1/2 tsp salt and 1 tsp sugar. Bring to the boil and blanch napa cabbage leaves until leaves are limp. Remove and put in ice water to cool.
When cool, cut the stalk ends of the leaves into about 3 inches in length. Split this cut stalk into half but do not cut through. Open it up and cut one half into 5 strips and place a piece of cling wrap over it. Using a chinese cleaver or bench scraper, flip the prepared stalk of napa cabbage over. Put a spoonful of filling onto the uncut piece of napa cabbage stalk, and using the cling wrap, flip the cut slits over the filling, then place onto a greased plate.. Repeat with the rest of the napa cabbage leaves.
To prepare the filling:
Using the chinese cleaver, smash the shrimps, mix all the ingredients together and stir in one direction until homogeneous.
To assemble dish:
Steam the filled nappa cabbage leaves until cooked.
Wash pea sprouts and drain. Place onto a deep dish and sprinkle with oil. Cover with the microwave splatter and microwave on high for 2 1/2 - 3 minutes until cooked.
Place the pea sprouts in the middle of serving platter and arrange steamed filled nappa cabbage all around.
Prepare the sauce: Put chicken stock in the wok, bring to boil, add in the oyster sauce, shaoxing wine, white pepper, stir well. Add in the tapioca/cornstarch slurry slowly and bring it back to the boil.
Pour sauce all over the prepared dish and serve hot.
* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
Posted by lily ng at 3:54 PM