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Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang)

       By: Chef Pu  

Recipe Detail :

Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang) - Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang) is elegant with delicious fresh ingredient from the sea. When we combine together is really delicious. We want you to try to serve yourself at home.

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Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang) - Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang) is elegant with delicious fresh ingredient from the sea. When we combine together is really delicious. We want you to try to serve yourself at home.

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For 1 person
Cooking time: 1 hour

1. 200 grams Shark fin
2. 5 Yunan ham
3. 3 Gung Puay
4. 15 grams Crab
5. 5-6 Chinese clove garlic
6. 2-3 Mushroom

1. 1 Tsp. Oyster sauce
2. 1/2 Tsp. Soy sauce
3. 1/2 Tsp. Seasoning sauce
4. Black soy sauce
5. Sugar
6. 5 Tbsp. Chinese liquor 
7. 2 Tsp. Sesame oil (optional)
8. 1 1/2 cup Shark fin soup 
9. Pepper
10. Corn oil
11. Hong Kong tapioca flour (dissolve with water)
1. Steam or boil Yunnan ham (If you boil it down, the taste will drop down).
2. Kang Puay has salty and sweet taste. Steaming is the best way. 
3. Slice ginger and arranged shark fin on a plate. Topped with Chinese liquor and steam until soft.  Steam crab meat, and place with celery below, spring onion, ginger, and liquor for drop smell.
4. Heat the pan, add oil over low heat. Add garlic for a while and bring it out. Set aside.
5. In the same pan with the oil that has smell of garlic, stir the mushroom and turn to high heat. Add Chinese liquor and stir-fry until fragrant. Set aside.
6. Make brown sauce- heat the pan. Add Chinese liquor, soup and stir together. Set aside. 
7. Heat oil, add soy sauce, oyster sauce, soy sauce, sugar and mix well together. Add soup and taste. Add black soy sauce, tapioca flour, sesame oil and turn off stove.
8. Arrange ham, shark fin, mushroom, Kang-puay, crab and topped with brown sauce.
9. Serve with Chinese vinegar, bean sprout , coriander, Yunnan ham and ready to eat.

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รายการที่1-12 จาก 15
รายการที่1-12 จาก 15

Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang)

Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang) - Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang) is elegant with delicious fresh ingredient from the sea. When we combine together is really delicious. We want you to try to serve yourself at home.

Ingredient of Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang)

1. 200 grams Shark fin
2. 5 Yunan ham
3. 3 Gung Puay
4. 15 grams Crab
5. 5-6 Chinese clove garlic
6. 2-3 Mushroom

1. 1 Tsp. Oyster sauce
2. 1/2 Tsp. Soy sauce
3. 1/2 Tsp. Seasoning sauce
4. Black soy sauce
5. Sugar
6. 5 Tbsp. Chinese liquor
7. 2 Tsp. Sesame oil (optional)
8. 1 1/2 cup Shark fin soup
9. Pepper
10. Corn oil
11. Hong Kong tapioca flour (dissolve with water)

How to Cook Steamed Shark with Dried Scallops in Brown Sauce (Hu Cha Lam Nueng Gang Puay Jian Nam Dang)

1. Steam or boil Yunnan ham (If you boil it down, the taste will drop down).
2. Kang Puay has salty and sweet taste. Steaming is the best way.
3. Slice ginger and arranged shark fin on a plate. Topped with Chinese liquor and steam until soft. Steam crab meat, and place with celery below, spring onion, ginger, and liquor for drop smell.
4. Heat the pan, add oil over low heat. Add garlic for a while and bring it out. Set aside.
5. In the same pan with the oil that has smell of garlic, stir the mushroom and turn to high heat. Add Chinese liquor and stir-fry until fragrant. Set aside.
6. Make brown sauce- heat the pan. Add Chinese liquor, soup and stir together. Set aside.
7. Heat oil, add soy sauce, oyster sauce, soy sauce, sugar and mix well together. Add soup and taste. Add black soy sauce, tapioca flour, sesame oil and turn off stove.
8. Arrange ham, shark fin, mushroom, Kang-puay, crab and topped with brown sauce.
9. Serve with Chinese vinegar, bean sprout , coriander, Yunnan ham and ready to eat.
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Post Date     24/07/2013 เวลา 11:46:01 ( 3265 Day ago.)
Edit Date      24/07/2013 เวลา 11:50:53 ( 3265 Day ago.)

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