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Flavours of the Dining Table: Dried Seafood & Foodstuff Cookbook

  • Ever walked into Chinatown and wondered what all the dried seafood and foodstuffs are used for? Abalone, Sea Cucumber, shark’s fin, fish maw, bird’s nest, pig tendon, mushroom, black fungus, scallop, oyster—all these ingredients can be very expensive and intimidating to bring into the kitchen.

    But, fear not. Many people think it is hard to prepare these foods, and being expensive, they don’t want to take a risk. Many others worry about the long and laborious process it takes to prepare these ingredients. None of this is true. Featuring 50 different ingredients in 100 recipes, this book will guide you on how to categorize, choose, store, soak and cook dried seafood and foods in order to bring out the best in them. Veteran chef Amy Wong guides you on how to prepare a scrumptious feast worthy of the best restaurants –right at home in your very own kitchen.

    Title: Flavours of the Dining Table: Dried Seafood & Foodstuff

    Author: Amy Wong

    Language: Bilingual- English and Mandarin Chinese (Simplified)

    Condition: New

    Illustrations: Full color

    Pages: 237

    Publication Date: December 2013

  • Table of Contents

    • About the Author
    • Different Types of Dried Seafood and Foodstuff

    All About Dried Seafood

    • Abalone
    • Braised Mini Abalone
    • Braised Abalone with Dried Oyster
    • Sea Cucumber
    • Braised Sea Cucumber
    • Sea Cucumber Boat
    • Shark’s Fin ( does not endorse eating Shark’s Fin)
    • Double-Boiled Shark’s Fin Soup with Kampong Chicken
    • Sautéed Shark’s Fin with Crab Meat
    • Fish Maw
    • Fish Maw with Three Treasures
    • Braised Gas Bladder with Mushroom and Ham
    • Gas Bladder
    • Crispy Gas Bladder with Seafood
    • Gas Bladder in Wine
    • Fish Lip
    • Tappanyaki Black Pepper Fish Lip
    • Braised Fish Lip with Duck Sauce
    • Dried Scallop
    • Steam Chinese Cabbage with Scallop
    • Steamed Egg with Scallop and Chicken
    • Stir-Fried Stink Bean with Dried Scallop
    • Stir-Fried Twin Scallop with Pine Nut
    • Dried Oyster
    • Chinese Sausage and Oyster Cubes
    • Sycee Oyster
    • Shark’s Bone
    • Chicken Soup with Shark’s Bone and Tina Ma
    • Shark’s Bone, Octopus and Carrot Soup
    • Dried Conch
    • Double-Stewed Conch Soup with Chinese Herbs
    • Conch, Pork Shank and Chicken Claw Soup
    • Dried Jellyfish
    • Spicy Jellyfish
    • Stir-Fried Cold Jellyfish
    • Dried Asian Moon Scallop
    • Double-Boiled Black Bone Chicken with Asian Moon Scallop and Wolfberry
    • Double-Boiled Conch soup with Asian Moon Scallop
    • Dried Plaice (Sole Fish)
    • Twin Bean Curd with Dried Sole Fish
    • Twine Mushroom Chicken with Dried Sole Fish
    • Dried Cuttlefish
    • Dried Cuttlefish, Peanut and Black-Eyed Pea Soup
    • Stewed Spare Rib with Dried Cuttlefish and Bamboo Shoot
    • Dried Squid and Soaked Dried Squid
    • Farmer’s King
    • Steamed Meat Patty and Dried Squid
    • Golden Silver Squids in Special Sauce
    • Stir-Fried Squid with Chicken Drumstick Meat
    • Dried Octopus
    • Stuffed Hairy Gourd with Dried Octopus
    • Dried Octopus and Chicken Fried Rice
    • Silver Anchovy
    • Twin Sprout with Silver Anchovy
    • XO Sauce
    • Dried Razor Clam
    • Spicy Razor Clam
    • Ginger and Spring Onion Chicken with Razor Clam
    • Dried Mussel
    • Pork Knuckle with dried Mussel and Black-Eyes Pea
    • Claypot Pork Belly with Dried Mussel
    • Dried Shrimp
    • Pork Belly with Dried Shrimp in Meat Sauce
    • Hometown Dried Shrimp Belacan
    • Dried Acetes
    • Dried Acetes and Mango Salad
    • Twice-Cooked Meat

    All About Dried Foodstuff

    • Bird’s Nest Soup
    • Chicken Soup with Bird’s Nest and American Ginseng
    • Hasma
    • Double-Boiled Hasma in Coconut
    • Hasma in Snowy Soup
    • Pig Tendon
    • Pig Tendon and Stomach in Pot
    • Braised Pig Tendon
    • Pig Skin
    • Fried Pig Skin with Pineapple
    • Curry Pig Skin
    • Dried Mushroom
    • Stuffed Mushroom
    • Mushroom with King Oyster Mushroom
    • Straw Mushroom
    • Stewed Pork with Straw Mushroom and Yam
    • Stewed Pork with Straw Mushroom
    • Bean curd Stick and Bean curd Skin
    • Stewed Fish’s Tail with Bean Curd Stick and Garlic
    • Stewed Lamb Brisket with Bean Curd Stick
    • Glass Noodles and Bean Curd Skin in Claypot
    • Stewed Bean Curd Roll with Bean Paste
    • Dried Bamboo Fungus
    • Bamboo Fungus in Abalone Sauce
    • Baby Chinese Cabbage with Bamboo Fungus and Scallop
    • Black Fungus
    • Claypot Drunken Prawn with Black Fungus
    • Braised Pork Belly with Black Fungus
    • Cloud Ear Fungus
    • Stir-fried Cloud Ear Fungus with Pineapple
    • Stewed Chicken and Cloud Ear Fungus in Wine
    • White Fungus
    • Stir-Fried Chicken Slices with White Fungus
    • Snowy Balls
    • Preserved Mustard Green
    • Twin Knuckle with Salted Preserved Mustard Green
    • Steamed Pork Belly with Preserved Mustard Green
    • Streamed Chicken Drumstick with Preserved Mustard Green and Dried Shrimp
    • Steamed Spare Rib with Sweetened Preserved Mustard Green
    • Preserved Radish
    • Stir-Fried Chicken with preserved Radish
    • Steamed Grouper with Preserved Radish and Chilli
    • Aged Preserved Radish
    • Kampong Chicken and Aged Preserved Radish Soup
    • Stewed Fish Head with Aged Preserved Radish
    • Preserved Cabbage
    • Golden Pork Knuckle
    • Mushroom and Preserved Cabbage Duck
    • Preserved Turnip
    • Steamed Pork Belly with Preserved Turnip
    • Three-Treasure Duck
    • Sichuan Preserved Vegetable
    • Stewed Chicken with Sichuan Preserved Vegetable
    • Sichuan Preserved Vegetable with Meat Shreds
    • Dried Lily Bub
    • Dried Lily Bud and Chicken Soup
    • Braised Bean Curd with Dried Lily Bud and Cloud Ear Fungus
    • Ginkgo Nut
    • Red date and Ginkgo Nut chicken
    • Stir-Fried Fish Cubes with Ginkgo Nut and Walnut
    • Dried Bamboo Shoot
    • Pork Belly with Bamboo Shoot
    • Stewed Bamboo Shoot with Stir-Fried Chicken
    • Chestnut
    • Wine Braised Beef Shank with Chestnut
    • Stewed Spare Rib with Chestnut
    • Cordycep Flower
    • Double-Boiled Black Bone Chicken with Cordycep Flower
    • Cordycep and Pea Sprout in Rice Soup
    • Seaweed
    • Seaweed, Meatball and Bean Curd
    • Chicken with Chinese Toon and Seaweed
    • Dried Kelp
    • Kelp, Carrot and Spare Rib Soup
    • Stewed Spare Rib with Kelp Knot
    • Cellophane Noodles
    • Stir-Fried Cellophane Noodles with Hairy Gourd
    • Cellophane Noodles and Eggplant in Claypot
  • Chef Amy Wong is from Kampar, a small town situated in the state of Perak, Malaysia. To pursue her interest in food and her love for cooking, she moved to Kuala Lumpur to gain wider exposure in the culinary world. To explore the essence of Nyonya cooking, Amy worked with the Nyonya communities in Penang, Melaka and Johor, acquiring authentic Nyonya cooking techniques. She also learned traditional Malaysian cuisine in Terengganu, Kelantan and Pahang.

    She is now a highly sought after chef by magazines, TV producers and publishers. Her passion for good food shows in her quality of work. Her motto is, “I love good food, I love the smell of it, and the kitchen always makes me happy.” A wise lady, indeed.

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