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Thursday, January 6, 2011

Lily bulbs with Asparagus Deluxe ["romanised" Chinese "Fun, fun Pak Hup Pui Loo Soon"]


         50 gm          fresh Lily Bulbs
         50 gm          Asparagus
         50 gm          Australian Celery


         50 gm          Carrot
         50 gm          Capsicums [yellow, orange Or green]
         50 gm          Chives flower ["Ku Chai" flower]


            1 Tabsp     Mushroom sauce [Vegetarian Oyster Sauce]
            1/2 teasp    Maggi Concentrate Chicken stock

            1/2 cup       water [cake measuring cup]   ) mix water
            1 teasp       Corn flour                          ]  ) & cornflour together

  1. Heat 2 Tabsp oil in a wok and fry "B" stir fry short while then add in "A" except for Lily Bulbs as cooks easily, stir fry for 3 minutes.  Then add in the Lily Bulbs and stir fry for 1 minute.
  2. Add in the corn flour solution & bring it to a boil [everytime in cooking when adding corn flour solution must bring to a boil otherwise it would taste floury].  Once boil; plate it and serve hot as a side dish to rice.

                     (a) Lily Bulbs is seasonal and from China and is available at the markets or supermarkets.
                          Choose those that are whiter; if a little black stain; scrape it off.  It is something like garlic;
                          just rub it and it will loosen out like petals;

                     (b)  "Fun, fun" in Cantonese [though I am not a Cantonese] means "colourful" as you can see
                            this dish is colourful and tasty.  I learnt this from a reknown Chef and will rate it as 9/10.

              Till my next post, xoxo, Ophelia

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