Thursday, August 2, 2012

[Tony's Creation]Stuffed Hairy squash rings




Click here for English Recipe

[Prep: 15 minutes | Cook: 35 minutes | Serve: 4 people | Calories: 350 per portion (Estimated) ]

.: Ingredients :. http://tonykarenkitchen.com/

Group A
1- Ground pork, 400g
2- Dried mushroom, soaked, stemmed off, diced
3- 3 dried scallop, soaked shredded
4- Shrimps, diced, 100g
5- Toasted Sole fish powder, 2 tbsp, optional
Group B
6- Hairy squash, peeled, 400g
7- Tobiko, thawed, 6 tbsp

.: Seasoning :. http://tonykarenkitchen.com/

1- Sesame oil, 1/2 tsp
2- 
Cold water, 2 tbsp
3- light soy sauce, 1/2 tsp
4- Corn starch, 1 tbsp)
.: Steps :. http://tonykarenkitchen.com/

1- Combine the group A ingredients and stirring to form paste.  Marinade it with "Tony's Marinade Method".  Put it aside.  Cut the squash into rings of 5cm thick.  Deseed by using a spoon.   


2- Puff a thin layer of corn starch on the inner surface of the squash rings.  Fill the rings with the pork mixtures and press it well.  Put the rings in a dish.  Cover and steam it over high heat for 20 minutes.  Remove it from the steamer.  Drain the sauce from the dish into the pan.  Heat the pan over high heat until the sauce is boiling.  Mix well the seasoning.  Add in slowly into the sauce until it is thickened.  Pour the sauce over the rings.  Top each rings evenly with the tobiko.  Serve it in hot.
 

 
.: Tips :.http://tonykarenkitchen.com/
1- The meat won't form paste if the ingredients are too wet.  Make sure the ingredients are dry before combining.
2- If the tobiko has the fishy smells, mix it with some sesame oil after thawed
.
3- Puff the squash rings so that the meat can stick to the squash better.
4- Fill in hot water if the sauce is not enough.  Season the sauce accordingly if you do so
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