Category Archives: Chinese

Chinese, Pork

Sweet & Sour Pineapple Pork

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Ingredients:

Pork ( cut into small cubes or slices)

Corn starch

Egg 1

Pineapple cubes 1/2 cup drained

Onion 1

Spring onion

Tomato sauce 3 tablespoon

Sugar 1 tablespoon

Water

Salt

1. Put pork slices in a bowl. Add in a little salt and 1 tablespoon corn starch. Mix with hand. Let them rest for 10-15 mins.

2. Beat one egg into the bowl. Mix well. Then add in 3-4 tablespoon corn starch. Mix well with hand again.

3. Deep fry pork slices in oil. Take them out when turns a golden brown.

4. Heat the oil and fry the pork for the second time to make the Shell hard and crispy.

5. Heat a little oil in the pan. Add in chopped onion. Sauté till aromatic.

6. Add in pineapple cubes, 3 tablespoon tomato sauce, 1 tablespoon sugar ( if you don’t want it to be very sweet, you can reduce sugar). Dissolve 1 tsp corn starch in 2 tsp water. Also pour starch water into pan.

7. Keep stirring the sauce. When the sauce reduces to condensed. Put the fried pork back into the pan. Stir to let each pork be coated with sweet & Sour Sauce.

8. Garnish with chopped spring onion. And serve hot.

https://flic.kr/p/ETwp7D

Chinese, Pork, Quick recipe, Uncategorized

Fried Pork Slices in Sweet & Sour Sauce (Guo Bao Rou)

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Guo Bao Rou is a classic dish in Notheastern Chinese cuisine. I still remember when going out with my friends to have northeastern cuisine, we would definitely order this Guo Bao Rou.

1. Cut pork into medium slices.

2. Sprinkle salt and a little black pepper. Mix them well.

3. In a small bowl, add in 100g starch (better be potato starch). Then add in water higher than starch. Stir well. Then let it rest for 10-20 mins. Starch will stay in the bottom layer and water in the upper.


Pour the water out.

4. Prepare carrot shreds, scallion shreds, ginger, and minced garlic.


5. Heat some oil in a skillet. Dip pork slices in wet starch and then dry starch. Gently put them in the oil. Deep fry till the shell becomes hard and lightly golden brown.

6. Leave a little oil in the skillet. Heat again. Put all the ginger, garlic, carrot and scallion into skillet. Sauté a bit.

7. Add in 50 g white vinegar and 50 g sugar. Stir gently to let sugar dissolve.

8. When the sauce starts to condense, add fried pork slices into skillet. Keep stirring to let each slice be coated with sweet and sour sauce.

When sauce almost dry, turn off the stove.

Serve hot.

Chinese, Noodles, Prawn, Quick recipe, Uncategorized

Stir-fry Prawn Hokkien Noodles

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The real stir-fry hokkien noodles need squid and pork. But here I didn’t use them. And this recipe is different from the real one. 

1. Beat two eggs in a bowl. Heat oil in the pan and make scrambled egg.

2. Take the egg out. Fry the Prawns till pink and set them aside too.

3. Heat the pan again. Add in chopped garlic and onion. Sauté a bit. 

4. Add the Hokkien noodles in. Stir fry a bit. Add in 2 tsp dark soy sauce, 1 tsp light soy sauce and 1/2 pepper powder. Stir evenly.

5. Put the Prawns back in the pan, also add chopped cabbage and chye sim stem. Stir fry a bit. Pour in 1 cup broth. ( I used the Prawn ribs broth which I made before)

6. Simmer for 5 mins. Add in bean sprouts, chye sim leaves.


7. Add in scrambled egg. Stir fry evenly.


Serve hot. 

My husband loves this dish.

Chinese, Ribs, Soup, Uncategorized

Spare Ribs Soup ( With Red Dates & Ginkgo)

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1. Rinse spare ribs in water.

2. Put ribs in a deep pot. Add in enough water higher than ribs.

3. Turn to high heat. When water boils, skim it. 

4. Turn to low heat. Add in 2 or 3 red dates. 

5. Cover the pot with lid. Let it slow cook for at least 40 mins. I let it boil for 1.5 hrs. The meat will become very soft and come off from the bone very easily.

6. Add in ginkgo. I read on internet that it could be poisonous if you have too many ginkgo one time. So I just put in 10 ginkgoes. And boil for another 15 Mins.


Serve hot.


You can also sprinkle a little spring onion.


Very nice soup!

Chicken, Chinese, Uncategorized, Vegetables

Soy Sauce Chicken

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Here I used one boneless chicken leg.

1. Heat a pan on stove. Add in a little oil. Add in 1 tsp dark soy sauce, 3 tsp light soy sauce, and 1 tsp sesame oil. Mix them well.

2. Put chicken into the pan. Flip it to let it be coasted with sauce.

3. Cover the pan with lid. Turn to low heat. Flip the chicken occasionally.

Cook for around 15 mins. Poke the chicken with a toothpick to see if the chicken is done.

If the toothpick comes out clean and no blood comes out, then it’s ok.

4. Add in a little Gigi we shreds and chopped garlic. Turn back to medium heat. Cook for 2 mins.


5. Take the chicken out.


Cut into slices.


Pour the sauce over chicken.


I put some lecttuce under chicken. With sauce, the lettuce also tastes very nice.

Chinese, Porridge, spinach, Uncategorized, Vegetables

Shrimp Porridge

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1. Put rice and water into a deep pot. The ratio of rice: water is 1:10.

2. Turn to high heat. When water boils, turn to low heat.

3. Cover the pot with lid. Keep heating for 20-30 mins, till rice completely done and much fatter than before. Keep an eye on the pot since it’s easy for porridge to overflow. Stir occasionally.

4. Add in a little ginger shred, shrimp and I also put in some oyster meat. Stir a bit. Boil for around 10 mins.

5. Sprinkle some salt and chopped lettuce ( you can also choose spinach or other green vegetables). Stir for 2 mins.

6. Add in some chopped spring onion. Stir for 1 min. Then it’s done.



Nice taste.

bread, Chinese, Pork, Uncategorized

Rou Jia Mo – Chinese Hamburger 

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Rou Jia Mo is one of typical Shananxi food in Chinese cuisine. It’s also one of my most missing Chinese food. There are two parts of this dish: Mo (bun outside) and Rou (meat inside).

For the Mo part:

Flour 250g

Yeast 3.5 g

Baking powder 1.5 g

Warm water 135g

Salt 1.5g

Mix all the ingredients above into a dough. Place it in a bowl. Cover with plastic wrap or wet towel and let it rest for 1 hour.

For the Rou part:

Pour enough water in a pot. Also put pork belly in. When water boils, turn off stove and take pork out. Rinse and drain.

Place pork in a deep pot again. Pour in enough hot water. Add in 2 tsp light soy sauce, 1.5 tsp dark soy sauce, 2 tsp cooking wine, several sugar cubes, Chinese scallion, ginger slices, star anise, bayleaf  and 1 tsp salt.

First turn to high heat. When it boils, turn to low heat. And braise for 2 hours. So that pork will be really really soft and can melt in your mouth.
While pork is on stove, prepare Mo again.

Devide the dough into several small ones. Brush them with a little oil on the surface. Let them rest for 15 mins. Roll it with rolling pin into a long one. Then roll from one side to the other. Make it into a small dough ball again. Let them rest for another 10 mins. Then press them gently to become thinner.

Heat a pan on a stove with medium heat.

Place Mo into the pan.


Fry each side for 2-3 mins or till lightly golden brown.


Preheat oven to 150 degree C. And bake for 10 mins.


Then the Mo is ready.

Back to Rou again.

When the pork is cooked.


Chop them into a bit minced. Add in a little chopped spring onion or green chili. Sprinkle pork’s sauce.


The Rou part is also ready.

Cut Mo in the middle, not completely cut them open.


Stuff pork inside.


And the Rou Jia Mo is ready.


I must confess that mine Rou Jia Mo is not as good as the ones I had in China. But my husband still loves them.
Original recipe:

http://www.xiachufang.com/recipe/132373/

Chinese, Dumplings, Quick recipe, Uncategorized

Pan-fried Crispy Bottom Dumplings

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I love dumplings, whether they are boiled or fried.

This pan fried dumplings have very crunchy bottom with beautiful golden looks.

1. Brush oil in the pan.

2. Place dumplings ( I used frozen dumplings given by my mother in-law) in the pan.


3. Turn to medium heat. When the bottom turns lightly golden. Turn to low heat.

4. In a small bowl, mix starch and water, ratio should be 1:10.

5. Pour starch water slowly into pan. Stop when the water reaches about 1/3 height of dumpling.

6. Cover pan with lid.

7. When the water almost dry after several mins, remove lid. Turn to medium heat. Let the water dry completely. The turn off stove.

8. Take a big plate that can cover pan. Put the plate on the pan like a lid. Then switch them upside down to let dumplings drop into plate.


Delicious!

Chicken, Chinese, Soup, Uncategorized, Vegetables

Chicken Leg Soup With Chinese Cabbage & Dried Mini Octopus 

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Every weekend, my husband and I will go to supermarket and pick meat & vegi for the next week’s meals. Last time, he went to me with a small bag of dried mini octopus and told me it would make soup more delicious. I really doubted that because my husband knows very little about cooking. But he persuaded me in the end. I tried it with a big fat chicken leg.

1. Clean chicken leg. In a deep pot, pour in enough water. Also put chicken leg in.

2. Turn to high heat. When water boils, remove the foam on the surface.

3. Turn to low heat. Add in a little ginger slice. Cut one dried mini octopus into the pot with scissors.

4. Cover the pot with lid. Slow cook for 30-60 mins. 30 mins will guarantee Chicken be cooked. Yet, a little longer cooking time will enable soup to be very tasty.

5. Chop Chinese cabbage into medium pieces. Put into the pot. Also sprinkle some salt. Cook for another 5 mins.

Serve hot.


I have to say dried octopus really did magic to the soup. We all loved it.

Chinese, egg, Pork, Uncategorized

Dark Braised Pork With Quail Eggs

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It contains both pork and quail eggs. It’s absolutely one of my husband’s favorite dishes.

1. Boil some water in a pot. Put a strip of pork belly in water. Turn off the stove till water boils again.

2. Take pork out. Rinse and drain. Then cut it into medium chunks.

3. Heat a little oil in the pan. Put pork in. Fry pork belly till both sides turn golden brown.

4. Add in 1 tsp light soy sauce, 1 tsp dark soy sauce, 2 tsp sugar. Stir fry evenly.

5. Pour in enough hot water covers pork. Also add in 1 or 2 star anise, and ginger slices. Cover the pan with lid.

6. In another pot, boil some water. Then put quail eggs in. Boil for 5 mins. Soak them in cold water and remove the shell.

7. When the sauce in pan reduces to 1/3. Put quail eggs into the pan. Stir with pork. Cover the lid and simmer till sauce becomes condensed.

8. Turn up the heat. Keep stirring to let pork and quail eggs be coated with dark sauce.

Serve hot.