A Flavourful Blast From My Past
It is not very easy when it comes to cooking for kids. My brain keeps working not only on choosing the right nutritional ingredients but on how to cook it without adding salt nor sugar or any industrial product. I am trying to follow my theory of shaping my little one taste preference through seasoning with natural ingredients only until she reaches her 1000 days.
Here is my food path 20 more years ago during my old London day. The New Fortune Cookies Restaurant on Bayswater Road was one of my treasured Chinese restaurants at that time. Just a few steps from my Caroline House Apartment, every bites there had never regretted me. Pork chop over rice and lobster noodles with ginger and garlic, I rated five stars. I prefer the roasted duck here to the Four Season Restaurant a few blocks down the road, as it is less sweet.
There is much wonderful memory there such as Birthdays, graduations, friends’ visits, all kinds of gathering you name it. One special day, I was invited by a generous Chinese-Thai couple who have lived in the same flat to the New Fortune Cookies. I just realised that there are so many authentic dishes, off the menus. Is this the same Fortune Cookies that I had known, asking myself while indulged into another level of Cantonese cuisine. The best taste I praised was from the steamed egg white topped with luxurious ingredients shark fin, dried scallop, and Chinese ham. The flavourful ingredients exercised their supreme power restlessly in your mouth. I’m sure it has the least seasoning ingredients apart from other Chinese recipes. Unfortunately, that was the first and last time I had that dish. I could not find anywhere else unless I speak Cantonese.
A deconstruction of my favorite dish down memory lane, I steam any white fish with egg white, ginger and a bit of sesame oil without salt nor sugar to share with Rima. If you make for adults, a teaspoon of Chinese Rice Wine (SHAOXING (绍兴酒)) would be nice.
I wish Rima would love these amazing flavourful combinations. Eat well and stay healthy, my love!
Steamed Halibut with Egg White
Egg white Sauce
- 1 egg white
- 1/2 tbsp ginger
- 80-100 g halibut (sliced)
- 1 tsp sesame oil
- 1 stall scallion
- 1 tsp ginger (julienned)
process egg with with ginger until foaming
lay slices of fish on a plate. pour the egg white through the strainer over the fish
when the water are boiled, put the fish dish into the steamer. Close the lid set the timer for 6 min. Voila sever with white rice and any vegetable dish