- Cut eggplant and soak them into salty water
- Microwave the eggplant for 5 min
- Pour the sauce on the eggplant and sprinkle chopped cilantro on it.
Sauce (to taste) :
- chopped garlic (lots of it)
- dark soy sauce
- light soy sauce
- sugar
- sesame oil
Sauce (to taste) :
I just use Lee Kum Kee sweet & sour pork sauce for convenience. You can always make the sauce yourself, I’ve come across a good recipe for sweet & sour sauce (listed as below) :
白醋一斤,鹽兩茶匙,片糖(或赤砂糖)十二両、茄汁六両、喼汁一両、老抽兩茶匙。
煮滾醋,先下鹽後落糖,溶化後加茄汁、喼汁,翻滾後下老抽調色,次序不可調亂。白醋以百分之六的標準酸度的美國蘋果醋最可靠。
We bought a 5.5 lb lobster and had a 4-course lobster feast with just the 2 of us. The leftover is sufficient to feed us for 4 extra meals including lobster sandwiches. For the sandwich, add some mayo and grounded black pepper to the lobster meat. Go with some lettuce and/or cucumber. They are heavenly delicious.
The lobster tail is used for sashimi course. Freezing the tail for easy peeling of the shell. Cut the meat into little pieces and serve it cold with wasabi soy sauce. The meat is oh so crunchy and the wasabi soy sauce helps to bring out the sweetness of the lobster meat.
The claws and legs are then stir fry with E-fu noodle (ginger and green onion flavor). Cook the noodle until almost done and then set aside. Then heat the wok with oil, add in 5-6 large pieces of ginger and 3 green onion chopped in length. When the fragrant comes out, put the lobster claws and legs in. Add some broth into the work and cover it with wok. Occasionally turn the claws and legs until they are almost done. Stir in the E-fu noodle and then cover the wok again. Stir the noodle well after 3 min and test for doneness. Serve hot.
The lobster head is cut into 2 halves. One have chopped garlic, extra virgin olive oil, black pepper and salt, the other one has some cheese (good cheese) on top. Then broil until it’d done.
Simply broil the slightly marinated mackerel till the fish is done and the skin is crisp. Taste great with steam rice and japanese pickles.
Just a simple sushi roll with salmon, imitation crab meat, pickle radish, cucumber and salmon roe. This is my simple lunch to use up the leftover salmon.
The texture is good but the intestine still has some frozen smell which I can’t totally get rid of. It tastes much better when it is fresh. Too bad that we only have the frozen ones in US.