Braised dried oysters with black moss

Braised dried oysters with black moss

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Obtain the plumpest dried oysters, calculating 3 or 4 per person. Rinse of any grit or broken shells and soak overnight in fresh water. The following day, drain the oysters and pat dry. Fry 1 tablespoon of thinly sliced ginger with 3/4 tablespoon of fermented red bean curd with the oysters in an explosively hot wok until everything smells really fragrant. Add 1/2 cupful of chopped roast pork (bought from the local Chinese barbecued duck shop), a few leaves of Chinese cabbage cut to bite-sized pieces, and a cupful of water. Simmer gently with the lid on until the cabbage starts to wilt then introduce 50 g of dried black moss which should have been reconstituted in water and had any twigs and’other impurities removed. Season with oyster sauce and salt.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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