BAMBOO SHOOT IN OLIVE OIL

bamboo shoots 1

It is always fun to visit the local market during Chinese New Year period. This is when I can see a lot of rare ingredients that could not be found at other time of the year.

Bamboo shoot used to be a poor man’s food which had become an expensive delicacy. The traditional way of cooking uses boiling salt water to soften it before frying. This time, I fry it raw to retain its crunchiness. I was lucky it turns out well.  

bamboo shoots 2 bamboo shoots 3

Bamboo shoot, remove the layers of outer skin (more than expected) and cut into bite size

Garlic

White wine

Olive oil

Sea salt

Crushed black pepper

Lemon juice

Fry garlic in olive oil over medium heat. Put in bamboo shoot follow by salt and pepper. Add in a glut of white wine and cook for 5 minutes. Squeeze a wedge of lemon juice over and serve immediately.

OLD STYLE FRIED RICE

One ingredient to give fried rice an old style flavor is chopped dried radish. For this recipe, I’ve added Taiwan sausages to enhance the overall taste.

Ingredients

Cooked Rice – Cook it the previous day and put in the fridge overnight. It helps the rice to break up more easily during frying.

Dried Radish, chopped

Shallots, thinly sliced

2 eggs

Frozen Peas – Do not defrost the peas. Boil a little water and throw them in straight from the fridge. Once cooked, scoop out for later use.

2 Taiwan Sausages, diced

Light Soy Sauce

White Pepper, ground

Flower Oil

Heat up a wok over medium heat, pour in flower oil. Once oil is hot, fry shallots till golden brown. Throw in dried radish. Stir, cover with lid and watch the radish dance in the wok. Throw in Taiwan sausages and fry till aroma fills the air. Throw in peas. Put in rice and use spatula to tap with patient till rice breaks up into individual grains covered with oil. Push everything to one side of the wok. On the empty area, pour in some more oil and crack eggs directly into the wok. Stir to mix yolk and whites together then combine with rest of ingredients. Pour a sufficient amount of soy sauce around the edge of the wok to flow into rice and stir well. Sprinkle white ground pepper and serve.