Steamed hairy squash with meat and served with black bean paste. The squash are so cheap today. $1 for 1 piece. Then I realised the other stall is selling $1 for 2 pieces. Oh well, it’s OK.
So the dish is actually meant to replace bittergroud which I don’t dare to eat.
I said it turns out pretty awesome too though I had never taken the bittergroud version.
1 hairy squash – cleaned. Removed the skin and the seeds.
150g minced meat – I used collar pork
100g fish paste
3 tablespoon chopped carrots
1 stalk spring onions – chopped
2tablespoon egg white
1/4 tsp corn flour
1 tablespoon Corn flour to dust onto the hairy squash to hold onto the meat paste.
1tsp black bean paste – chop it up
1/2 tsp oyster sauce
A bit dark soy sauce for colouring
Corn starch for thickening
Seasoning: pepper and sesame oil.
( note I didn’t add in extra flavouring as the fish paste is salty and I have a gravy to add in)
Some wolfberries soaked in hot water
Some coriander leaves
Marinate the meat paste for 30min. With all the ingredients in (A)
Prepare steamer for steaming. Make sure water is boiling.
Apply some sesame oil onto the steaming plate.
Dust some cornflour into the hairy squash. fill in the meat paste.
Put to steam under medium flame for 15min. Leave it in the steamer for 5min then remove the hairy squash onto serving plate. ( do not pour away the juice from the squash)
Heat up 1/2 tsp oil. Add in bean paste and stir fry it. add in oyster sauce, some dark soy sauce for colouring and the juices. Bring to a boil. (you can add in some water if you prefer morw gravy.) Thicken with corn starch.
Pour over the hairy squash. Garnish with wolfberries and coriander leaves and serve hot.