Hong Kong Baby Corn Delight Recipes

AWESOME HOT GARLIC BABY CORN

Steps:

• Sprinkle 2 tbsp cornflour over the baby corn in a bowl and mix well.
• If it is too dry, sprinkle 2 tbsp of water.
• Heat enough oil in a wok to deep fry the baby corn.
• Once the oil is hot, deep-fry the baby corn for 3-4 minutes or until it is crisp on either side.
• Drain on clean absorbent paper kitchen towels.
• Break the red chillies into two.
• Separate each layer of the quartered onions.
• Blend 2 tbsp cornflour in a cup of water.
• Heat oil in a wok. Add the red chillies and chopped garlic. Stir-fry it briefly.
• Add tomato sauce, vinegar, red chili paste, hot black bean paste, sugar and salt to taste.
• Now, gently stir in the vegetable stock.
• Cook on high heat for a minute.
• Add onions and bell peppers. Cook for 10 more minutes, stirring every 2 or 3 minutes.
• Stir in the blended cornflour. Cook until the mixture starts to thicken.
• Add the deep fried baby corn.
• Toss well to coat.
• Now, drizzle sesame oil and sprinkle red chili flakes over it.
• Serve hot with hot garlic fried rice!
• Enjoy!

SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)

Steps:

• Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
• Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
• Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
• Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.