3菜1汤 3 Dishes 1 Soup

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1. Dumplings (水饺)

  • Buy a big packet of dumplings from the people who cook and sell them in hawker, etc. We bought ours for about $10 from a stall in Chinatown food market, the hawker near OG.
  • Add them into boiling water for 15 minutes.
  • Cut ginger into slices, and add vinegar to it as a sauce for the dumplings.

2. Shiitake Mushroom

  • Remove the stalk.
  • Wash the mushrooms and stalks in water.
  • Sprinkle salt and black pepper on the “white side of the mushroom”. (Another option: You can add olive oil on the mushroom so to coat the salt and pepper all around)
  • Put them on aluminium foil in the oven (about 150° F) – gets drier when you increase the heat and/or duration.

3. Salmon

  • Wash the salmon and cut them into slices of fillet.
  • Marination sauce (for 1 slab of salmon): 2 tbsps of Miso, 3/4 tbsp light soya sauce, 1/2 tbsp sugar. Add more if you want it to to be saltier or sweeter.
  • Marinate both sides of the salmon slices. Do this at least 30 minutes before you cook. Best if you can marinate hours or the night before cooking.
  • Put them on aluminium foil in the oven (about 150° F). Monitor, as they become more cooked, flipped the salmon. Gets drier when you increase the heat and/or duration. So, be sure not to cook for too long. But it’s still yummy when overcooked!

4. Miso Soup with Silken Tofu

  • Cut silken tofu into cubes. Cut spring onion.
  • Soak dried and ready-to-use wakame (seaweed) in water for 10 minutes. Then drain well.
  • Boil water, add dashi (or fish stock) and tofu.
  • Dissolve the miso in a small bowl with a little warm water. Usually for each cup of dashi into miso with tofu, you will need about 1 1/2 Tbsp. of miso.
  • Once the water is boiling, add the dissolved miso into the soup and stir.
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