- Prepare 2 baby Chinese cabbage. Wash them and cut off the root. Then cut into quarters. Arrange them in a plate.
- Chop 4 garlic cloves. Soak glass noodles in water till soft and drain them. Cut a bit, if you don’t want them to be too long. Soak dry shiitake mushroom in water. Then chop mushroom into dices.
- Heat a pan. Add in 2 tbsp oil. Fry garlic till aromatic with low heat. Add in mushroom and fry a bit.
- Add in 1/2 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp sugar and 1/2 tsp salt. Mix well. Add in 1 tbsp mushroom water.
- Turn off the heat. Put glass noodles into the sauce. Toss a bit to let noodles completely mix with sauce.
- Place glass noodles over cabbage and pour all the sauce over the top.
- Steam over boiling water for 10 mins.
I used 1 big Chinese cabbage, about 300g.
- Cut it into halves, then quarters. Remove the root. And chop it into smaller pieces.
- Put them all in a big basin. Add in 1 cup water and 6 tbsp salt.
- Let them marinate in salty water for 2 hours. Remember to flip and toss them a bit every 30 mins. After 2 hours, rinse them under water and drain.
- For the base: Prepare a sauce pan, add in 2 tbsp flour and 1 cup water. Warm it yo with low heat and keep stirring till it becomes very condensed.
- Pour the flour paste into the blender, together with 1 chopped onion, 1 tbsp ginger, 8 garlic cloves and 2 tbsp fish sauce. Mix them well and smooth.
- Pour the base into a big basin. Add in 1/2 cup chili powder. If you like it to be very spicy, you can add more. Mix well.
- Cut 1 medium carrot into shreds. 5 or 6 stalks spring onion into smaller pieces.
- Put all the vegetables into the basin and mix with base.
Store them in air tight container.
- Prepare pork and vegetables. Cut 100g pork (you can also use chicken, if you want.) into dice. 1/8 head cabbage, 1/2 onion, 1/1 stalk of green onion all chop into small dices.
- Heat a pan. Add in 3 tbsp oil and 2 tbsp chunjang (black bean paste). Stir fry for about 3 mins. Discard the oil and set the paste aside for later use.
- Heat the pan again, add in 1 tbsp oil. Drop in pork dices. stir fry for a while till pork turns a big golden brown. Sprinkle black pepper.
- Add in cabbage, onion and green onion. I also added in a little chopped eggplant.
- Stir fry till all the vegetables turns softened.
- Add in 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp sugar. Stir well.
- Add all the black bean paste in. Mix all ingredients well.
- Pour in 1/2 1 cup stock (or water). Simmer for a little while, till everything is fully cooked. And also the sauce reduced.
- Mix 1 tbsp starch in 2 tbsp water. drizzle it into the pan.
- Stir to thicken the sauce.
- Serve noodle with sauce and cucumber shreds.
And give it a good mix.
My husband had dinner with a friend. Somehow they talked about Spanish Iberico Pork. His friend said this kind of pork is very delicious. And my husband told me immediately after that dinner. Then when we shopping for groceries the other day, he found that Spanish pork in the frozen counter. What a coincidence. So we bought it and I didn’t even know how to cook it. And yes, we just bought it.
Usually this thin pork slice is ideal for shabu shabu or hot pot. But my husband strongly recommended to cook it in simple way without any strong spices or condiments. He wanted to keep the original flavor of the pork. He may not know much about cooking, but he’s very good at giving me instructions. I decided to make pork & vegetable pot.
skillet is a good choice for the port.
Here are the main ingredients I used: Spanish Iberico pork, 1/4 head cabbage, Slices of 1 onion, slices of 1 medium carrot, several shiitake mushroom, brown mushroom, tofu (cut), french beans and chopped spring onion. Oh, and vermicelli in the bowl (already boiled in hot water).
- Heat the skillet. Brush skillet with oil. Put 2 or 3 pork slices in to sear them.
2. Put the rest pork in, and arrange all the vegetables in the pot.
3. In a bowl, add in 2 tbsp light soy sauce, 1 1/2 tbsp sweet cooking wine, 1 tbsp sugar and 1/2 tbsp water. Mix well.
4. Spread sauce (maybe 1 tbsp ) over all ingredients. Slightly stir them in order not to be sticky to the pot.
The pork looks so great.
5. Put the lid on for 2-3 mins. Stir gently to flip all the ingredients. Add in more sauce if needed.
6. Lid on for another 3 mins or till pork and vegetables are fully cooked.
My husband loved the pork so so much.
1. Prepare fillings:
Minced chicken 100g (u can also use minced pork or beef)
1/2 diced onion
2-3 chopped Shiitake mushroom (optional)
Salt and pepper
Mix all the ingredients well in a bowl.
2. Prepare 6 -8 cabbage leaves.
3. Soak cabbage leaves in hot water till softened.
4. One roll needs 2 cabbage leaves. Place 1 cabbage leaf on the table. Put a spoonful filling at one end. Then roll to the other end. Put the roll on one end of another cabbage and roll again. I made 3 big rolls with 6 cabbage leaves. You can also make it into 4 small ones.
5. For the sauce, I made from fresh tomato. You can also use canned tomato chunks.
Cut a cross at the bottom of tomato (2 medium ones). Soak in hot water for a little while. Peel them off. Chop into small chunks.
6. Heat a pan or a pot. Add in a little oil. Sauté 2 chopped garlic. Add the tomato in. Sprinkle a little salt. Stir fry till softened and juice comes out. Add in 1 tablespoon tomato sauce and 1/2 tablespoon sugar to balance the sour taste. Also add in a little dried oregano or herbs you like.
7. Pour in 1/4 cup water. Stir well.
8. Place cabbage rolls in. Turn to low heat. Cover the lid. Simmer for 10 mins.
9. Flip the rolls over. And simmer for another 5-8 mins.
10. Season with salt and pepper.
I think it will go well with pasta.
When I don’t have enough time to think what to cook, stir-fry will be my first choice. All I need is to put some vegetables and meat and stir fry them.
1. Soak vermicelli in water for 3-5 mins or till it becomes completely soft and transparent. Cut shorter with scissors. And drain.
2. Cut boneless chicken leg into small pieces. You can also use chicken breast. Place chicken pieces in a bowl, add in 2-3 chopped garlic cloves, 1 tsp chopped ginger, 1/2 tsp salt, 1/2 tsp pepper, 2 tsp cooking wine and 1-2 tablespoon corn starch. Mix well and marinate for 10-15 mins.
3. Heat 1 tablespoon oil in the pan. Fry chicken till brown. Then set aside for later use.
4. Heat pan again. Add in a little extra oil if needed. Stir fry carrot slices first for 2 mins. Then add in cabbage, vermicelli and chicken. Stir fry for another 2-3 mins.
5. Add in 1 tsp light soy sauce, 1 tsp oyster sauce and 1 tablespoon water. Simmer for 1 min.
6. Season with salt and ready to serve.
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.
My husband loves this dish.
Meatball here I used homemade ones.
First, boil stock ( I used chicken soup left before) in a deep pot.
When the soup boils, add meatballs in. Boil with low or medium heat for around 20 mins. Then add in cabbage and boil for another 10 mins. Season with some salt and serve.
2. Add in chopped ginger, garlic and chili. Stir fry a bit.
3. Put in chopped cabbage pieces. Stir fry till softened.
4. Add in 1 tsp light soy sauce, and 1 tsp oyster sauce. Stir fry till cabbage is done.
5. Sprinkle a little salt to season.