Do you notice that when Chinese New Year is approaching, flowers are being sold everywhere in Chinatown? I have no idea how does this tradition came about, but I do always see my mom decorating the whole house with big pretty flowers in giant flower pots. My younger self love to make fishes and cranes from red ang pows and hang them on those flowers as well as some potted plants we had in the garden.

I would love to do that with my kids, but too bad... our house is small and without a garden, we hardly has any plant with us. 

So, the best idea that I can come out with, is to decorate these stuffed mushroom with pretty flower blossom that immediately bring out the Chinese New Year mood. Well they do look pretty cute, don't you think so?

If you are still thinking of what to cook for your reunion dinner, I hope you will give this a try!

Blooming Flower Stuffed Mushroom

  • 1 egg tofu, mashed
  • 150g fish paste
  • 1 tbsp CP Clear Chicken Broth Concentrate
  • 1/4 tsp salt
  • 1/2 tbsp sesame oil
  • 10 shiitake mushroom, fresh or dried (pre-soaked the mushroom if using dried mushroom)
  • 1 stalk coriander leaves
  • a handful of wolfberries, soaked
  • 3 oz chicken broth
  • 2 tbsp Shao Hsing wine
  • 1/2 tsp oyster sauce
  • 1/2 tsp fish sauce
  • 1 tsp corn starch
Cooking Directions
  1. Mix together ingredients A
  2. Cut away the stem of the mushrooms.
  3. Spoon the fish paste mixture onto the mushroom and decorate with coriander leaves and wolfberries to form a flower shapes
  4. Steam the mushrooms for 15 minutes.
  5. Combine ingredients C in a pot, heat up and let it simmer until the sauce thicken.
  6. Pour the sauce over the dish.

It has been quite a while since I last blogged! 

Taking care of an infant again isn't an easy task, the night feeding (waking up almost every 2 hours), frequent change of diapers, constant attention seeking... well the list goes on. But, all that will pass one day, so I treasure every moment I have with her!

And now, finally, all the 3 kids are well asleep, and I am back to my computer again! 

Long story short, as Chinese New Year is approaching, we bid good bye to the year of monkey and welcome year of rooster. Here is a dish that you can prepare for your reunion dinner to surprise your family member. Simple, healthy and definitely child approved!

Steamed Rooster Shaped Prawn Ball with Egg Tofu

  • 250g prawn deshelled and devein, keep the tail part and set aside
  • 1 tsp corn starch
  • 1 tbsp corn oil
  • 1/4 salt
  • a dash of pepper
  • 2 egg tofu
  • corn kernel
  • black sesame seeds
  • 1 head brocolli
  • 1/2 cup mixed frozen vegetable
  • 3/4 tbsp oyster sauce
  • 1/2 cup chicken broth
  • 1/2 tsp sesame oil
  • 1/2 tsp corn starch
Cooking Directions
  1. Mince the prawn, set aside the tail part.
  2. Mix together ingredients A and stir until the mixture get sticky.
  3. Cut the egg tofu into 10 1-inch-thick slices.
  4. Dig out a small portion in the middle of the egg tofu.
  5. Divide the prawn mixture into 10 portions, roll each portion round and place it on top of the egg tofu.
  6. Decorate the prawn ball with prawn tail as the comb of the rooster, black sesame seeds as eyes, and corn kernel as mouth.
  7. Steam the egg tofu with prawn ball on high for 15 minutes.
  8. Meanwhile, blanch ingredients C.
  9. To make the gravy, combine ingredients D and bring it to boil, let it simmer until thick.
  10. Alternate the brocolli and egg tofu on a plate, and fill the middle of the plate with mixed vegetables.
  11. Drizzle the gravy over the dish and serve hot
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