Recipe: Sai Pang Xie
Hello world, it has been a long time since I last posted a recipe. I am now in Bangkok (yes Thailand again) for a work trip and while waiting for my hair to dry, I decided to spend some time blogging, even though I have yet to finish my work.
It was my first day in Bangkok on Thursday and it was a super long day. We left Singapore at 7.40am, and I came back to hotel at 1am after visiting the very lively night market and a scrumptious Teochew Porridge supper. More of the details later yo!
So back to last Sunday, I decided to try cook a traditional Beijing dish called “Sai Pang Xie” (賽螃蟹). It looked like an ordinary plate of scrambled eggs, but trust me, it is super yummy that I can eat this alone with plain rice.
My recent encounter with “Sai Pang Xie” was in Shang Palace in Shangri-La Hotel. They are having this “Childhood Nostalgia” promotion from now till 12 May where Master Chef Steven Ng (HK) and Director of Chinese Operations Junie Huang will prepare their childhood dishes in Hong Kong and Beijing. Guests who try their dishes will be given a booklet containing their childhood stories and recipes. Since I really love egg, I decided to try the Sai Pang Xie recipe (with some changes).
Ok before that, do you know what does Sai Pang Xie mean? The name of this dish means ‘better than crabs’ as it tastes like crab yet it does not contain any crab meat. It is actually made from eggs and fish to taste like crab. The remarkable combination of flavours from the Shaoxing wine and vinegar made it taste just like crab. YUMMY!
1 stalk parsley
1 tsp corn starch
1/4 tsp sugar
1/2 tsp Shaoxing wine
1/3 cup stock
2 tsp grated ginger
1 tsp black vinegar
1 tsp light soy sauce
some salt to taste
1. Remove fish bones and skin of fish. Dice it.
2. Marinate the fish using 1 tsp of Shaoxing wine and 1 tsp of corn starch. Set aside.
3. Scramble the eggs in a frying pan.
4. Heat some oil in wok and stir fry diced mackerel.
5. Add in scrambled eggs and stir fry with the fish.
6. Add all the seasons and mix well.
7. Garnish with parsley before serving.