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Caritas Court - "Eat for Joy" Senior Food Cooking Competition 2021 Finals • Entries

Caritas Court - Entries [Click on the icon next to the photo to browse the short video]

 

Chef: Liu Shuan  

Apprentice:

Li Yi (Chinese Culinary Institute Diploma in Chinese Culinary Arts)

Kam Kit Yu (Higher Diploma in Integrated Social and Health Services, Hong Kong Institute of Vocational Education, Shatin Campus)

 

Theme of the work: Tribute to mother

Main dish: Mother’s pickled fish (IDDSI level 4 and 6)

Side dish 1: Chawanmushi

Side dish two: Osmanthus and chestnut

 

Creativity and design concepts

 

I am a Hakka myself, and I like to use Hakka pickles in recipes. The salty and sour taste can increase the appetite of people with degenerated taste buds, and fish is also rich in protein. Because the aroma of pickled fish and steamed eggs has always been in my memory when I was a child, I wanted to make this dish as a tribute to my mother; it also allows the elderly with dysphagia to enjoy the original taste of food.

 

story behind

 

When I was a child, I lived in the Fo Tan area of Shatin. It was a rural area at the time, but now it has been transformed into factory buildings and luxury homes.

When I was about 7 years old, I would go to the vegetable field to clear weeds and lay eggs in the chicken shed.

Grandma has one specialty dish, which is braised fish with pickled vegetables. The pond fish is affordable and is the current cat fish. The Hakka pickles are made from home-pickled sweet potato sprouts and taro crabs. They are salty, sour and very tasty.

In addition, the eggs produced by the chickens raised in my own house have the most eggy smell. When I open the lid of the wok when steaming the eggs, the eggy aroma spreads throughout the house.

The aroma of pickled fish and steamed eggs has always been in my memory, so I made this dish for the elderly with dysphagia to taste, as a tribute to my mother.

 

 

Entry recipes:

 

Mother Pickled Fish (IDDSI Level 4)

 

Material:

  • Fish Fillet       200g        
  • Pickled cabbage  100g
  • Sweet red pepper  20g         
  • Tang Qin      20g
  • Cooking oil      30g 
  • Ginger paste     30g

 

Seasoning/Sauce:

(fish soup) 

  • Old ginger      2 pieces 
  • Fish bone      200g
  • Light soup  500ml       
  • Rice wine      15mL
  • White pepper   1g

 

Cooking method:

  1. Clean and dice the pickled cabbage.
  2. Wash the fish bones, pat dry, sprinkle a little salt on both sides, heat the oil in a wok and saute until fragrant. Use a sieve to separate the fish bones and set aside.
  3. Heat oil in a wok, add minced ginger and Chinese celery, add salty sauerkraut and sweet red pepper and sauté until fragrant.
  4. Pick up the sweet red pepper, put half of the ingredients and fish bones into the health machine, pour in 200ml of light soup and 500ml of water, start the fish soup mode and cook it into a smooth and non-greasy pickled cabbage soup.
  5. Steam the fish fillet over high heat for 6 minutes, add 250ml of light soup and 6g of soft meal enzyme into the blender, and blend until smooth.
  6. Put salty sauerkraut, 60ml of water, and 2 soft meal enzymes into a blender and blend until smooth.
  7. Add 20ml of light soup for sweet red pepper and Chinese celery, and 1g of soft meal enzyme into a blender, and blend until smooth.
  8. Put all the paste into a pot and heat it over low heat until it boils. When it becomes liquid, pour it into a mold and shape it.
  9. After the soft serve is set, make it into a fish shape.

 

Mother Pickled Fish (IDDSI Level 6)

 

Material:

  • Fish Fillet  240g         
  • Pickled cabbage  150g
  • Sweet red pepper  15g         
  • Tang Qin  15g
  • Cooking oil  30g         
  • Ginger paste  30g

 

Seasoning/Sauce:

(Marinate) 

  • Salt  2g         
  • Chicken powder  3g
  • Egg white  1
  • Cornstarch  10g
  • White pepper  1g

 

Cooking method:

  1. Dice the fish fillet (less than 1.5cm cube), dice the celery, chop the sweet red pepper, and slice the ginger.
  2. Clean and cut the pickled cabbage into cubes (less than 1.5cm cube), add 100ml of water and steam for 30 minutes until soft.
  3. Wash the fish bones, pat dry, sprinkle a little salt on both sides, heat the oil in a wok and saute until fragrant. Pour in 800ml of light soup, cook over high heat for 20 minutes, use a sieve to separate the fish bones and set aside.
  4. Heat oil in a wok, sauté minced ginger and celery until fragrant, add salty pickled cabbage and sweet red pepper, stir-fry, add fish stock and cook over medium heat for 4 minutes.
  5. Marinate the fish fillets with marinade for 15 minutes, add to the pot and cook until white.
  6. Pour the blanched fish fillets and soup into the dish.

 

Chawanmushi

 

Material:

  • Eggs  2 pieces    
  • Broccoli  50g
  • Carrot  20g    
  • Frozen Shrimp  30g

 

Seasoning/Sauce:

  • Chicken soup  90g    
  • Soft meal enzyme  4g

 

Cooking method:

  1. First rinse the frozen shrimps with salt, soak them for about 5 minutes, and set aside.
  2. Mix 150ml chicken soup with eggs, strain into a bowl and steam with broccoli and carrots for 6 minutes.
  3. Add broccoli, 2g of soft meal enzyme, 50ml of chicken soup into a blender, and blend until smooth.
  4. Add carrots, 1g of soft meal enzyme, 20ml of clear chicken soup into a blender and blend until smooth.
  5. Steam the mixed ingredients separately in water for 9 minutes, until they become liquid or slightly transparent.
  6. Use a spoon to pour the broccoli paste onto the silicone mold and let it set for four minutes.
  7. Use a spoon to pour the carrot paste onto the mold, draw a koi pattern, pour in the shrimp paste after setting, put it in a tea bowl and steam it.

 

Osmanthus chestnut

 

Material:

  • Millet seeds (undressed) 100g      
  • Water  400ml
  • Hantian powder  2g       
  • Raw oil  20g

 

Seasoning/Sauce:

  • Osmanthus sugar  25ml

 

Cooking method:

  1. Wash the stripped chestnuts, put them into a pot, and pour 400ml of water.
  2. Heat over medium heat until boiling, cover with lid, reduce to low heat and simmer for 30 minutes.
  3. Separate the chestnut meat and chestnut water and set aside.
  4. Put chestnuts, 100ml chestnut water and osmanthus sugar into a blender.
  5. Mix the Hantian powder with 20ml of water, put it into a blender and mix until smooth.
  6. Put the chestnut puree into the pot, add oil and heat over low heat until the chestnut puree does not stick to the pot.
  7. Place the bamboo tube, stick it on top of the chestnut puree with plastic wrap and let it cool, and it's ready.

 Remarks: If the boiled chestnut water is less than 10ml, the remaining water can be replaced with water.

Caritas Court - "Eat for Joy" Senior Food Cooking Competition 2021 Finals • Entries

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  • Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to instructions.

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