Fried slice pork with crispy ginger

Am rather busy lately, didn't have time to do posting here. This dish was done sometime ago, got the recipe was from Yum Yum website, not bad, I didn't add the seed of the chilli so that its not spicy and the kids can eat it.

Ingredients :

1 cup oil for deep-frying

100g shredded ginger

500g pork belly, sliced

1 tsp chopped garlic

1 onion, peeled and cut into chunks

1 red chilli, seeded and cut into pieces

1 green chilli, seeded and cut into pieces

Seasoning :

2 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp sugar

1 tbsp water

1 tsp dark soya sauce

Method:

1. Heat up oil for deep-frying and deep-fry shredded ginger until aromatic and crispy. Dish and drain.

2. Blanch pork belly in boiling water until cooked. Dish and drain.

3. Heat up 2 tbsp oil, saute chopped garlic, onion and chilli until aromatic.

4. Add pork belly and seasoning, stir-fry over high heat until dry.

5. Lastly add in shredded ginger and stir well. Dish up and serve.

Juicy Pork and Chicken Burger

Made some burger patties for dinner and the left over was ate for breakfast with buns...

Recipe reference from Yum Yum #73

Ingredients:
300g mince pork
300g mince chicken
1 onion, peeled and chopped
1 tsp mixed herbs
1 tsp ground black pepper
1 egg
1 tbsp light soy sauce
50 g bread crumbs

oil for frying

Method:
1. In a mixing bowl, combine all ingredients untill well combined and sticky. Chill in fridge for 30 min before cook.

2. Remove meat mixture from fridge. Form meat mixture into rounds and flatten into patties.

3. Heat up oil, pan fry burger patties over high heat on both sides and lightly brown. Then place in preheated oven of 180 deg C and bake for 10min. Remove from oven, dish and serve.

Sweet Sour Pork Ribs

Bought some meaty pork ribs before chinese new year and its being laying in the freezer for quiet a while, last week I took a couple of days leave to stay home while my helper was on home leave (she never return...arrrggghh ) as I have more time to do dinner I did this dish with my own version of sauce...

Ingredients:


500g meaty pork ribs

Half capcicum-diced

1 small yellow/brown onion-cut into chunk pieces

1 tomato-seeded and cut into chunks

5 cloves garlic-chopped



Marinade:

2 tbsp light soy sauce

1 tbsp cooking wine

1tbsp sesame oil

Half tsp pepper

Half egg white

Tapioca starch for coating

Sauce:

4tbsp tomato ketcup

Half cup water

2 tbsp sugar

1 tbsp mirin or any cooking wine

1 tsp vinegar



Method:

1. Rinse ribs, add in marinade and mix well. Place in fridge for a few hours.

2. Remove ribs from fridge, add in egg white and mix well. Heat up wok, coat ribs with tapioca starch and deep fry over low heat for at least 10min or till meat is well cooked. Dish up and set aside.

3. Heat up wok with a 2 tbsp oil. Add in onion and stir fry for a while, push to one side and add in garlic and sauté till garlic is fragrant. Add in the other vegetables, stir fry a while.

4. Pour in the Sauce ingredients and let it simmer for a while, pour in the fried ribs and cook till sauce is thicken. Taste the sauce, if its too sour add more sugar. Dish and serve.

Drunken Spare Ribs

These few week most of my family was down with cough including myself, so I tried to avoid cooking fried food, did this dish a weeks ago but I think I bought the wrong type of ribs as it doesn't cook thru very well.

Ingredients:

500g spare ribs, cut into small pieces

2 cups oil for deep frying

3 rbsp shredded ginger

50g black fungus, soaked and cut into pieces

Marinade:

½ tsp salt

½ tsp sugar

1 tsp light soya sauce

1tbsp cornstarch

Seasoning:

½ tsp light soya sauce

1tsp oyster sauce

½ tsp sugar

500ml water

300ml Chinese cooking wine

1 tsp corn starch water for thickening


Method:

1. Mix spare ribs with marinade and marinate for 1 hour. Pan fried in some oil for 2min. Dish and drain.

2. Leave 1 tbsp oil in wok, sauté shredded ginger until aromatic. Add in spare ribs, black fungus, seasoning and bring to boil. Cover with lid and simmer with low heat for 30min.

3. Lastly add in cooking wine and simmer for 10min. Thicken with cornstarch water. Dish up and serve.

Roast Pork

First attempt on the dish and was easier than expected, recipe was reference from kuali, quite statisfied with the end result but there's still room for improvement...

Braised Pork Belly with Mushrooms and Eggs

There were some pre-cut pork belly laying in my mum's freezer, so I suggested to braise it with some eggs since we haven't ate braised pork dishes for a while. I like to cook the meat a bit longer so as to make sure its tender, thou it doesn't look nice but the taste was...

Ingredients:

1 kg pork belly - sliced

a few chinese mushrooms (soaked)

a few hard boiled eggs

1 star anise

1-2 cloves of galic (smashed slightly)

800ml water

Seasoning:

1 tbsp oyster sauce

1 tbsp light soy sauce

1/2 tbsp sugar

1 tbsp chinese cooking wine

1 tsp dark soy sauce

Method:

1. Rinse pork belly and place in pot. Place in mushroom. Pour in water, add in star anise, seasoning and stir well. Bring to boil, lower the heat and braise for 30 min, add in hard boiled eggs, boil for another 15 min then off fire.

2. Half and hour before dinner, turn on the heat and let it braise till gravy thickens. Dish and serve.

Homemade Char Siew

Learn this dish at Chef yong's class, was thinking that should get the rose wine before trying out the dish, well...since its optional item, will leave it out till next time. After tasted the original recipe, thought that its not sweet enough for char siew, so I added a little more sugar to it.

Stew Pig Trotter

Last weekend, saw supermarket selling some pig trotter, the thought of trying this dish flash across my mind, so bought half a pig trotter and try. I did about half the recipe, but I added more water to prevent it from drying up and to make sure the skin will be cooked till soft, also added some mushrooms as I like braised mushrooms. Recipe from 'Sensational Braised and Stewed'.

Ingredients:
1 (600g) pig trotter,
10g old ginger (flatten)
30g garlic cloves
2 tbsp cooking oil
1200ml water

Spices:
4 star anises (八角)
1 piece tangerine peel (陈皮)
1 tsp szechuan pepper
5 pieces Licorice/”gan chao”(甘草)
10 cloves (丁香)
4 stalk “gui zhi” (桂枝) (Don’t have this so didn’t add)
1 inch cinnamon stick (桂皮)
6 cekurs/ “sha jiang” (沙姜) (Don’t have this so didn’t add)
2 “chao guo” (草果) (available at chinese medical hall or sengsiong)

Seasoning:
25g rock sugar
5 tbsp soya sauce paste
1tsp dark soy sauce
3 tbso shao xing wine
½ tbsp monosodium glutamate (I don’t use this at home)

Method:
1. Ask the butcher to cut the pig’s trotter into convenient pieces. Blanch into boiling water for a moment. Remove and drained. Praboil into hot oil for a while (I didn’t do this step). Dish up, rinse under cold water. Keep aside.

2. Cook the spices with water in a deep pot until boiling, simmer for about 20min. Add in pig trotter pieces, old ginger, garlic cloves and seasoning. Bring back to the boil, covered, and stew over low heat for approximately 1 hour until tender.

BBQ Smokey Orange Flavour Pork Ribs

Original recipe was by chef yong. There was no BBQ sauce at home and was rather lazy to make another trip to supermarket, so I replace it with oyster sauce and soysauce, the ribs turn out really yummy with the glaze that I anyhow mix..haha. Next round I will follow the original recipe and see how's the taste like.

Sweet Sour Pork Ribs

My mum gave me 2 big piece of prime ribs over the weekend, just I was about to use it to boil soup, Kenny saw it and said it would be an waste to boil soup with it, he suggest to do a dish with it. As its last minute decision, I didn't have tomato and onion at home so I just make do with some chillies and carrot as the garnish. Recipe is mix and match of book and my own estimation...



Ingredients:

500g prime ribs
corn flour for coating pork
½ onion
½ each green and red capsicums
1 tomato, cut into wedges
1 tbsp chop garlic
1 egg -- beaten

Marinade:
1 tsp light soya sauce
1 tbsp Chinese cooking wine
½ tsp sesame oil
dash of pepper

Sauce:
1 tbsp plum sauce
3 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp sugar
1 tsp salt
½ tbsp vinegar
100ml water

Method:
1. Wash and chop the ribs to smaller pieces. Add in marinade and marinate for a few hours in the fridge.

2. Add egg into ribs, mix well then coat each piece with corn flour. Deep fry in hot oil for low heat for 5 mins. Then fry over high heat for about 1 min. Dish and drain oil.

3. Use 2 tbsp of oil, fry garlic till fragrant. Then add in onion and fry till softened. Add seasoning and cook till thicken.

4. Add in ribs and mix well. Dish and serve.

Braised Sea cucumber with Ribs

My mum gave me a few sea cucumber during CNY, have cook a few and left 2 in the freezer. Heard that it may spoilt after prolong freezing, so cooked it with some mushrooms and pork ribs, this round I cooked it in claypot for longer duration, taste was better.

Recipe is from my old post except didn't add bamboo shoots.

Ribs with Orange Sauce

Have been cooking lots of chicken dishes since end of last year. So decide to take a break from chicken and cook ribs for Saturday's dinner. I didn't mix the orange peel strips with the sauce because I know the kids will not eat this dish when they see some different color stuff on the dish, so i just sprinkle the orange peel as deco.



Ingredients:
400g short ribs
2 oranges

Marinade
¾ tbsp dark soy sauce
2 tbsp light soy sauce
¾ tbsp wine
1 tbsp sweet potato flour
a little sugar

Seasonings
a little salt, sugar
2tbsp orange liquor (I don't have this so didn't add)

Method:
1. Wash short ribs. Marinate for a few hours. Rinse oranges and extract juice. Cut some oranges peel into shreds and set aside.

2. Heat oil and deep fry short ribs over low heat for 3-5 min. Then fry over high heat for 1 min. Drain oil.

3. Heat another 1 teaspoon of oil. First, pour in the orange juice. Then add seasonings and mix well. Stir in the short ribs. Lastly, scatter orange peel shreds and combine well. Serve.

Braised Pork Ribs with Mushrooms and Chestnuts

Bought some ribs over the weekend but not sure what to cook with it, didn't want to deep fry the ribs so do a simple braise dish with it...


Ingredients:
300g pork ribs
6 dried mushrooms – soaked
12 dried chestnuts – soaked
6 tau pok – deep fried bean curd
some ginger slices
1 tsp minced garlic
6 shallots – peel and sliced
3 cups of water

Seasoning
1 tbsp oyster sauce
2 tsp dark soy sauce
1 tbsp sugar
1 tsp wine
1 tsp sesame oil
a little light soy sauce

Method:
1. Heat 2 tbsp of oil, fry ginger till fragrant then add in shallots and garlic and stir fry a while. Add pork ribs and fry a while then add in oyster sauce, wine and some water. Stir well.
2. Transfer pork ribs and the rest of the ingredient except tau pok into a pot. Braised over medium heat for 15min. Lower the heat and simmer for another half an hour. Add in tau pok and simmer for another 15min.

Braised Sea Cucumber and Pork Ribs

Tried this dish using the pre-soak sea cucumber bought from the market, the ribs wasn't soft enough after cooking for 25min, I continue to cook it the next day, after soaking in the sauce overnite, everything in the dish taste nicer the next day.



Ingredients:
300g pork ribs
20g ginger
1 clove shallot
1 small piece carrot
5 chinese mushrooms
600g sea cucmber (soaked)
some spring onions
800ml water
100g canned bamboo shoots

Seasoning
2 tbsp light soy sauce
1 tbsp potato starch
3 tbsp oyster sauce
1 tsp hua tiao wine
2 tsp dark soy sauce
pinch of salt

Method:
1. Wash then pat dry pork ribs. Marinate with salt and potato starch for about 1 hour.

2. Peel and slice ginger and shallot. Slice carrot. Soak mushrooms in hot water till soft and remove the stems. Clean the insides of sea cumber and scald with boiling water(with a few slice of ginger added) to remove its stench.

3. Heat 4 tbsp of oil and fry ginger, shallots and spring onion sections till fragrant. Stir in pork ribs and fry for about 5 min.

4. Add oyster sauce, stir briefly and add 100ml of water. Cover to cook for about 5 min. Then add the sea cucumber, mushrooms and bamboo shoots. Pour in 700ml water, dark soy sauce and cook for about 5 min. Lower the heat and cook for about 25min. Add carrots. Cook for 7 min before drizzling wine. Serve.

--Suggest to cook it for at least 1 hour, the dish will taste better.

Steam Ribs with Fermented Black Beans

Wanted to cook this dish long ago, finally got chance to cook it last weekend...

Ingredients:
500g pork ribs
20g mince ginger
2tsp mince garlic
2 chillies (chopped)
25gm fermented black beans

Marinade
1tbsp light soy sauce
a little sugar, salt
a little wine, pepper
1tbsp potato starch

Seasonings
2tsp oyster sauce
1tsp sugar
1tbsp vinegar
1tbsp sesame oil
1tbsp wine

Mehtod:
1. Wash pork ribs. Marinate pork for about 30minutes.

2. Heat oil and fry ginger, garlic, some chilli and fermented black beans till fragrant. Add seasonings and stir well. Add in the pork ribs and mix well. Remove on to a plate.

3. Transfer into the steamer and steam over high heat for about 20minutes.

Tau You Bak Chor (Braised Minced Pork with Soy Sauce)

I used to see my MIL cook this dish quite often, didn't learn this dish as I thought it was a simple dish, till Kenny asked me to cook this dish for lunch when we finally have our own place then I realise its not as simple as it seems, it took me a few tries to get the right taste.

I didn't use garlic cos Kenny and the kids don't like the taste of garlic with the pork, sometimes I add potato cubes or tau kua (bean curd) when braising the meat just to have a little twist from the usual dish. The dish goes very well with porriage.

Ingredient:
200g mince pork
3 shallots

Marinate:
1 tbsp cooking wine
Dash of pepper
1 tbsp light soy sauce
1 tbsp sesame oil
½ tbsp corn flour

Seasoning:
1tbsp shallot oil
1tbsp oyster sauce
1tsp premium dark soy sauce
¾ cup of water

Method:
1.Marinade the mince pork with marinate ingredient for about ½ hour.

2.Peel the skin of shallot and slice thinly.

3.Add 2 tbsp of oil in wok, add in shallot and fry till fragrant. Add in mince pork and stir fry till pork are fully cook and stir till the pork break into smaller pieces.

4. Add in seasoning and boil for at least 10min at low heat. Serve with rice or porriage.

Golden Crispy Oat Pork

Cook this simple dish on Mother's day...recipe from the book 'Quick and Easy Hawker fair'.



Ingredients:
300g pork, cut into strips
½ cup of oil for deep frying
Marinade:
½ egg
1 tsp salt
½ tsp sugar
Dash of sesame oil and pepper
1 tbsp corn flour
½ tbsp plain flour

A:
200ml oil
1 egg beaten
3 tbsp chopped garlic
1tbsp chopped chilli padi
3 tbsp oat

Method:
1) Combine pork strips with marinade and marinate for 30min. Deep fry in hot oil until golden brown. Dish and drain.

2) Heat up 200ml oil, add in beaten egg and stir well. Add in chopped garlic, chilli padi and stir fry at low heat until golden brown and crispy. Dish and drain.

3) Stir-fry oat in a clean wolk until fragrant. Add in crispy pork strips and (2) mixture, stir fry until well mix and dish up.

Char Siew

Have been trying different char siew recipes but its just taste not close to those selling in the market. Attempt the recipe from kuali last weekend, the taste was quite close to my expectation...

link to recipe: http://kuali.com/recipes/viewrecipe.asp?r=2696

Pork Chop

Use to eat this dish very often at MIL's place, so learn to cook this dish a few years ago and now try to modify it a little with different ingredient. This is a pretty easy dish. I didn't add gravy cos the family like it this way.

Ingredients:
500g pork (bak tau) - Cut into about 1 cm thick slices.

Sesaonings:
1tsp salt
1/2-1 tsp pepper
11/2 piece of preserved red beancurd
1tbsp of cooking wine
1tbsp sesame oil

For deep frying:
2 eggs - beaten
plain flour
japanese bread crumbs
oil

Method:
1. Pound the pork slice with a mallet or the back of a chopper. Marinate pork with the seasonings and place in fridge for a few hours.

2. Pat dry the meat with kitchen towel. Coat the meat with plain flour, shake off any excess, dip in beaten egg then coat with bread crumbs. Deep fry in medium hot oil till its golden brown color.

Stir fry pork with pork bulgogi sauce

Bought this pork bulgogi sauce a few weeks ago from a korean supermarket, tried stir fry pork fillet with it. Taste a bit sweet and not spicy at all thou it look spicy.