Fujian Dishes

Fujian dishes come in beautiful colours and the dishes are fragant beside being sweet, sour, light and fresh. Celebrated dishes include " Buddha Jumps Over The Wall ", " Shark Fins Soup ", " Snowflake Chiken ", " Sea Cucumber Stewed Pork Legs " and many others.

The main condiments are sugar, vinegar and shrimp sauce. While frying, simmering or stir-frying is usual with the cooking styles, slicing of the seafood products is important.

Spaghetti

A home made spaghetti.

Melon and Shredded Ham Soup

1 x 600g piece Chinese winter melon or cucumbers
100g ham
5 cups chicken stock
1 tablespoon finely sliced ginger
2 tablespoons finely sliced spring onion
1 1/2 tablespoons light soy sauce

Peel the melon. Cut into thin slices and then into 4cm cubes. Slice the ham into long thin strips. Place stock in a medium pan and bring to boil. Reduce heat to simmering and add the melon, ginger, spring onion and soy sauce. Simmer for two minutes until melon is tender. Then add ham to soup, simmer for another one minute until warmed through. Serve 3 warmly.

Banana Leaf Rice

SOURCE: thestaronline

Coconut Jelly

Firstly, prepared;
400ml coconut cream
1 cup milk
2 cups water
1/2 cup sugar
1 x 12g sachet agar-agar powder
1/2 cup desiccated coconut

1 Pour the coconut cream, milk and water into a saucepan. Add sugar and agar-agar and mix well.

2 Bring to the boil and simmer, stirring, for 3 minutes. Stir in dessicated coconut.

3 Pour into a wet sandwich tin and leave to cool and set. Cut into squares. Serve cold.

Preparation time: 15 minutes plus 1 hour setting time.
Cooking time: 5 minutes.
Makes 24 squares (serves 10)

Malacca Nyonya Pancakes

Nyonya Food