For this dish, we usually use dried oysters that we get from Eu Yan Sang. To shorten the cooking time, soak the dried oysters in hot water for about 2 hours prior to braising. The dried oysters are then braised with tea mushrooms (which symbolises family unity) and then seasoned with mushroom sauce. You can serve this dish with blanched broccoli florets or lettuce. Finally, the fatt choy is crowned in the centre of the dish.
It's Renri人日today, so Happy Birthday everyone! For those who need yee sang inspiration, you can see these two recipes here and here.
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 30 minutes
8 dried oysters, soaked with hot water for 2 hours
30 tea mushrooms, soaked for 2 hours and stalks removed
1 broccoli, cut into florets
A handful fatt choy
3 tbsp mushroom sauce
1 tsp chicken stock granules
2 tbsp cooking oil
3 cloves garlic
1/4 carrot, julienned
1. In a pot, heat the oil over medium high heat. Add the garlic and saute for 2 minutes, until lightly golden, Add the mushrooms and saute for a further minute, then add dried oysters and water and bring to the boil. Once boiling, lower to a simmer and season with mushroom sauce and chicken stock granules. Cover and simmer for 20-25 minutes.
2. In a separate pot, bring a pot of salted water to the boil, then add the broccoli and blanch. Remove and set aside. Add julienned carrots, blanch and set aside.
3. Place fatt choy (sea moss) in a small bowl, then pour over hot water. Drain and set aside.
4. To assemble, place dried oysters in the centre, followed by mushrooms and broccoli. Top the fatt choy in the centre, and then pour over some of the braising sauce. Garnish with julienned carrots and serve.
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