I was not able to attend the South Arm community kitchen due to other personal commitment. Tony helped me to take the photos for this session. Thank you Tony.
For this session. Vanessa made Fish Paste Stuffed Vegetables and Hong Kong Style Fried Rice.
Fish Paste Stuffed Vegetables is my late-mom’s specialty. She made the fish paste herself. Her fish paste is very springy and tasty. Our family loves this dish a lot. She usually made it with eggplant, tofu, bitter gourd, tofu puff, bean curd skin and chili. I missed this dish a lot. Whenever she made this dish, she also made fish ball soup using the bones and the skins of the dish. The soup is absolutely delicious too.
Vanessa used a store bought fish paste for her dish. Vanessa seasoned the fish paste with white pepper powder. The vegetables which Vanessa used for stuffing includes the three different colour sweet peppers and eggplant.
Vanessa pan-fried the stuffed vegetables with some oil until golden brown in batches. Remove the fried vegetables and set aside.
After frying all the vegetables, she then made a sauce with soy sauce, oyster sauce, sugar and water. I remembered my mom made the sauce with salted soy bean and minced garlic . Once the sauce came to a boil, return the fried vegetables to simmer for while to absorb the flavour of the sauce. You may thicken the sauce with some corn starch solution if you preferred.
Vanessa, thank you for sharing this dish which brings back so much memories to me.