On Fridays especially, my mum will cook one dish meal like fried noodles or beehoon, fried rice or Mui Fan. Weekends and some delighted food than boring 3 dishes 1 soup style meals. Easier but also requires some effort in preparing the ingredients and etc.
Wanting to try cooking Mui Fan for the longest time and finally made some effort since I have already gotten some ingredients from my fridge. So all I need is lean meat, fishball (instead of fishcakes), crabsticks and vegetables.
Serving for 2 paxs.
Ingredients:
- Some frozen prawns
- 4 crabsticks, cut into 3 each
- 1 squid, cleaned and sliced
- Half a pack of fresh fishballs, cut half
- Lean meat, sliced
- Xiao Bai Cai, washed and cut
- 1 beaten egg
Gravy:
- 1 pack of 250ml Chicken Broth
- Pepper
- 1/2 tsp of Light Soya Sauce
- Sesame oil
Method:
1) Season lean meat with pepper, salt, Hua Tiao Wine and corn starch.
2) Season squids with pepper and salt.
3) Let the above 2 items to set for at least 4 hours in the fridge.
4) Cook 1 cup of rice in the cooker first.
5) Heat the pot, drizzle some oil, fry chopped onions and minced garlic.
6) Once fragrance, put in the seasoned lean meat and stir fry.
7) When the meat is cooked, put aside for later use.
8) Pour in the gravy mix and let it boil.
9) Add in prawns, crabsticks, squids and fishballs when gravy is boiled.
10) Add spoonful by spoonful the corn starch mixture to thicken the gravy.
11) Mix well.
12) Add veggie and meat into the pot.
13) Drizzle the beaten egg around the pot of goodness.
14) Mix well and serve hot on the rice.
The reason to cook the lean meat first and put aside is because you won't want to overcook the meat to become hard and rubbery. Especially if you are not eating immediately, reheating it over the stove tends to overdo the texture.
Same goes to the vegetables.
Lucky the Mister stopped me in time when I was mixing the gravy. The chicken broth itself taste salty so I only need to add just a little more light soya sauce to taste just right. I actually added some water in between cooking. That explains why it wasn't very salty.
Attempt Success!!! Simply something so easy that I should really know.
Enjoy!
Recipe adapted from The Meatmen.
