1，Put pig’s feet pieces into a deep pot. Add in enough water.
2, Bring the water to boil for about 5 mins.
3, Take all the pig’s feet pieces out and wash clean in water.
4, Put everything into pot: pig’s feet, lotus root (peeled and cut into chunks), red dates (makes soup taste sweet), ginger slices, soy beans (soaked in water for 1 hr), and carrot pieces.
5, Slow cook for 2 hrs.
Very nice soup.
Tofu about 100g
minced pork around 80g
I don’t know whether you like pig’s ear or not. It tastes crunchy due to the soft bone part.
Yum!
The rule of my husband’s bento: there must be at least 1 meat dish.
This time, I tried pork.
Pork is a perfect match with rice.
Soup is good. Corn adds sweet taste to it.
Oh, I also add in some fried bitter gourd rings. My husband finished everything.
I know for sure that my husband will love it.
I prepared his bento with this delicious ribs. And the sauce made rice very tasty too.
My husband loved them so so much!
This dish came to my mind when my husband asked for Japanese cuisine. Japanese curry is much more mild and not so strong. Japanese curry goes well with fried chicken/pork chop and hot rice.
5. Pour in 1 cup stock and add in 2 curry paste chunk (I used Japanese curry). Bring to boil first and then simmer for 15-20 mins or till all vegetables turn soft.
6. Put everything into blender. Blend till smooth and pour back to the pot.
7. To make the curry sauce richer, I also added in 200 ml coconut milk. Also season with salt and pepper. Turn to low heat and keep stirring till completely mixed and simmer to reduce the sauce.
8. Deep fry the pork chop till golden brown. Cool down a bit and cut into slices.
9. Serve curry sauce with hot rice and fried pork chop beside it.
Prepare a big square pork belly.
1. Put pork belly in a deep pot. Add in enough water. Heat on the stove. Bring to boil for 5 mins.
2. Take the pork out. Wash it under water to rinse it clean and drain.
3. Use toothpicks to poke the pork skin several times.
4. In a bowl, mix 1 tsp Chinese cooking wine, 1 tsp light soy sauce, 1 tsp sugar, 1 tsp five spice powder. Brush marinade onto the meat be careful not to brush the skin.
5. Use foil to make a square box and put pour the marinade into it. Place the pork belly in it with the skin side up.
6. In another bowl mix 1 tsp white vinegar, 1 tsp salt and a little baking powder. Brush it on the skin. Leave it for 30 mins.
7. Preheat oven to 200 degree C.
8. Sprinkle salt over the surface to make a thick salt layer.
9. Put into oven and bake for 40 mins.
10. Remove the salt layer. Turn to the highest heat. Poke the skin again. Bake for another 20-30 mins. Till the skin turns golden and hard.
Cool know and use a sharp knife to cut it. The skin is very hard and crispy too. I didn’t make it to cut it nicely. 😦
This year, Dragon Boat Festival is on June 7, which is next Friday. I never tried to make sticky rice dumpling (Zong zi) by myself even though I like them very much. I saw there were bamboo leaves for zongzi on the supermarket’s shelf and thought maybe I can try making zongzi this year.
The preparation should be done on the night before.
From left to right: glutinous rice, red bean, preserved dates, pork & shiitake mushroom, bamboo leaves.
Bamboo leaves should be soaked in water overnight. Cut off the leaf stalk before wrapping.
Because my husband likes meat zongzi, which is salty, while I like sweet ones. So I have to prepare 2 fillings.
I wrapped a lot of zongzi, please feel free to deduct the ingredients.
For the savory ones:
pork belly 200 g (cut into slices)
Shiitake 4 (cut into slices).
Put pork and shiitake into a small bowl. Add in 1 tbsp light soy sauce, 1 pinch salt, 2 tsp dark soy sauce, 2 tsp oyster sauce and 1 tsp five spice powder. Mix them well. Put into fridge overnight.
glutinous rice 500g
red bean 1 cup
Wash them under water. Then soak them overnight. You can mix them before soaking or after.
Drain glutinous rice and red bean. Put them in a big bowl. Drizzle in 1 tbsp light soy sauce and 1 tbsp sesame oil. Mix well.
For the sweet ones:
glutinous rice 500g
red bean 1 cup
Soak overnight too.
Mix them before using. If you want Zong Zi to taste sweeter, you can also add in sugar.
Wrapping sticky rice dumplings is not as difficult as I expected, unless if you want to make them very neat and pretty. My rule is as long as I can wrap the filling , rice inside and I can tie them with twine, it will be a big success. 🙂
For the savory ones with pork inside:
Use bamboo leaves (1 or 2 ) to make a funnel shape at one end. Add into 1 tbsp rice, then 1 or 2 slices of pork and shiitake. Top with another 1 tbsp rice. Cover it with the rest bamboo leaf and wrap with twine.
Please remember to use the light soy sauce and sesame oil marinated rice.
Same procedures are applied to the sweet ones. Just replace the pork with preserved dates and use the normal rice.
Wrap them tightly with twine. You can use different colors of twine to different types.
Boil them for 3 hours. If yours are bigger then mine, please cook longer. Better boil them separately due to different flavor.
Well, my sticky rice dumplings are a bit….. ugly and diverse in shapes. 🙂
Actually, I think zongzi is delicious even if there were only plain sticky rice inside.
So I can never say no to zongzi. 🙂
This dish is a combination of meat, egg, and vegetable. It’s actually an updated version of braised pork (红烧肉 Hong Shao Rou).
Serve hot.
Sauce is perfect to go with rice. My husband will always add sauce to his rice.
Quail eggs are also tasty.
Cooking For Fun 