(Chinese recipes, prepare authentic Chinese food now!)
One of the functions that I seriously enjoy is attending Chinese wedding banquets, which in my opinion is quite a dream come through for serious foodies like myself–well, minus the uninspiring ceremonies and acts such as deafening Yum Seng (bottoms up in Cantonese) echoes and really bad karaoke performance by obnoxious and drunk guests!
If you haven’t been to one, I will tell you that Chinese wedding banquets are rather awesome in terms of food. Expect dishes upon dishes of really good food, typically comprising of 4-5 cold/hot appetizers first dish, follow by a soup (usually shark’s fin soup), a poultry dish (mostly chicken), prawn, fish, vegetables, rice/noodles, and wrap up with a traditional Chinese dessert. Eight dishes are usually served, but it’s not uncommon if you get up to 10 courses. You get the picture, guests will be eating wonderful Chinese food (non-stop) for about 60-90 minutes…
Without a doubt, my favorite dish is the first course. If you are in Malaysia/Singapore, this first dish normally comprises of some sort of jellyfish salad (yum!), fried fish sticks/crab claws or similar fried finger food, perhaps a small portion of Kung Pao Chicken or other stir-fry dish, and omelette with shark’s fin and crab meat. Only at wedding banquets that I get to savor omelette with shark’s fin and crab meat, one of my favorite egg dishes ever.
(I have to confess that I eat shark’s fin, but not on purpose, meaning I will never order one unless it’s already pre-ordered).
So when I stumbled upon some imitation shark’s fin at an Asian food store recently, I just had to buy a packet. The texture and taste of these imitation shark’s fin are exactly like the ones served at restaurants, which makes me wonder if restaurants use imitation shark’s fin, too?!
Anyway, here is my recipe for imitation shark’s fin and crab meat omelette. If you are like me and love wedding banquet foods, you should give this a try at home. Why? Let’s just say that I have thoroughly cracked the secret recipe and my version is as good as–if not better (loaded with a lot more crab meat!) than–what you get at restaurants. Plus, you can make your own little imitation shark’s fin and crab meat omelette cups like I did with my leftover cabbage…YUM!
Other Egg Recipes:
1 cup imitation shark’s fin
1 cup crab meat (freshly picked or frozen)
1/2 cup thinly sliced cabbage
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1/2 teaspoon sesame oil
3 dashes white pepper powder
1/2 teaspoon fish sauce
1/4 teaspoon sugar
3 tablespoons cooking oil
Some chopped scallions
Beat 6 eggs in a big bowl. Add in all the ingredients above (except crab meat and cooking oil). Stir well. Heat up a wok and add in the cooking oil. Drop the crab meat into the wok and lightly stir it around for about 1 minute. Pour the beaten eggs mixture into the wok and continue to stir until the eggs start to cook. Break the eggs into small lumps/pieces and make sure they are completely cooked (but not overcooked). Toss in the chopped scallions, do a quick stir, dish out and serve hot.
If you can’t find imitation shark’s fin, you can use glass noodles (also known as cellophane noodles or mung bean noodles) instead.
I used freshly picked crab meat from a 1 1/2 pound crab. I saved the orange roes from the crab and top the omelette with them.
You can also use lettuce if you wanted to make this dish into omelette cups.
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