Pan-fried Sun Dried Oyster with Osmanthus Honey Glaze | 桂花蜜煎金蠔

Pan-fried oyster is a popular dish at new year gathering. It is easy to make, yet look very impressive. It is the dish you certainly will earn lots of "wow".

I hardly see any places sell dried oysters in where I live. These dried oysters are from my mom when she visited me two summers back. I've kept them well in the freezer and try not to finish them too soon.

My husband and my son don't like dried oysters; they said the fishy smell is too strong. They didn't grew up near the sea and certainly don't understand they miss out the umami flavour, I would say.

I hope you will enjoy this recipe.

Pan-fried Sun Dried Oyster with Osmanthus Honey Glaze | 桂花蜜煎金蠔

INGREDIENTS:

4 Sun Dried Oysters

1 tablespoon Vegetable Oil

4 tablespoon Agava Syrup or Honey

1/2 teaspoon Osmanthus Flower, dried

材料：

4 隻  金蠔

1 湯匙  菜油

4 湯匙  蜜糖

1/2 茶匙。

INSTRUCTION:

1. Thaw the dried oysters to room temperature.

2. Gently, rinse the oysters under running water and remove them from the skewer without breaking them.

3. Place them in a pre-heated steamer and steamer for 7 minutes using medium-high heat.

4. Pat dry with a paper towel.

5. Heat up vegetable oil over medium-low heat. Lay in dried oysters, an inch apart. Fry them until both side are golden brown, about 5 minutes each side. Remove them from the heat.

6. In the same pan, add osmanthus, honey, and a teaspoon of water. Heat up until it becomes syrup.

7. Transfer the oysters back to the pan and coat them carefully with the syrup.

8. Transfer the oysters on a serving plate.

Teriyaki Tofu ｜照燒豆腐

The tofu in this recipe can be from silken to extra firm.  It depends on your preference.

Ingredients:

1 box Firm Tofu

1/3 cup Corn Starch

4 tablespoons Vegetable Oil (for frying)

Ingredients for Teriyaki Sauce:

3 tablespoon Light Soy Sauce

4 tablespoons Brown Sugar

2 tablespoons Mirin

1 tablespoon Cooking Rice Wine

3 tablespoons Water

1/2 teaspoon Corn Starch

Direction:

1. Mix the sauce ingredients together; set it aside.

2. Cut the tofu into 1 cm slices.

3. Pat dry the water from the tofu with paper towel.

4. Coat each slice of tofu with some corn starch.

5. In a non-stick pan, add vegetable oil.  Heat it up over medium heat.  Carefully add the tofu slices and fry them until they are slightly golden and crispy outside; about 5 minutes.

6. Flip the tofu over and fry the other side for about 3-4 minutes, or until they are crispy.

7. Reduce the heat to low.  Add the teriyaki sauce and allow it to cook until it is slightly thickened.  Transfer the tofu and sauce to the serving plate immediately.

8.  Sprinkle some scallion on before serving if desired.