Tag Archives: food

Pork

Curry Pork Chop Rice

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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.

  1. Place pork chop on a piece of plastic wrap. Then cover it with another piece. Hit the pork chop with the back of knife to flatten it a bit. Season pork chop with salt and pepper.
  2. Sprinkle flour over both sides of the pork chop. Then dip in egg first and bread crumbs at last.
  3. Prepare 1 carrot, 1 potato and 1 onion. Cut carrot and potato into small dices, onion into slices.
  4. Heat a pan. Add in 1 tbs oil, saute onion first till transparent. Then add in carrot and potato. Stir fry for a minute or 2.

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.

Fruits, Uncategorized

Honey Lemon

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Main ingredients are honey and lemon. To make it not taste bitter, I remove the lemon peel and the white part. If you think it’s too troublesome and totally fine with the little bitter taste. You can leave them.

  1. Wash lemon under water. Place them in a big bowl. Sprinkle some salt. Rub them with two hands. Then rinse under water. Dry them with kitchen towel.
  2. Cut lemons into slices or wedges or chunks. If the peel is on, thin slices will be better.
  3. Prepare a bottle. Boil it in hot water for mins to sterilize. Then let it dry in the air.
  4. 1 spoonful honey in and based at the bottom. Lemons over it. Then honey layer again, lemon again. Repeat till the bottle is full.

5. Store it in the fridge.

It can be used to make drinks.

Prawn

Fried Small Prawns

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This kind of small prawn is not very often seen in the supermarket. But it’s very commonly seen in my hometown. I remember that my mom always cook it for us just by simply deep frying them.

  1. Wash prawns clean in water. Dry them a bit with kitchen towel. No need to make them completely dry.
  2. Season with a little cooking wine, salt and black pepper. Marinate for 20 mins.
  3. Sprinkle flour over them to get them coated with thin flour layer.
  4. Deep fry them till golden brown.

https://flic.kr/p/2g85Zct

Very crispy and delicious!

Pork

Crispy Pork Belly By Oven

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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. 😦

 

Beef, mushroom, pizza

Beef & Mushroom Pizza

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Both my husband and I love pizza. I have tried salami pizza, double cheese pizza , etc.

This time I tried to make beef pizza.

For the pizza dough:

Double Cheese Pizza With Homemade Pizza Sauce

Preheat oven toΒ  200 Degree C.

1, Heat a pan. Add in 2 tsp oil. Saute 2 chopped garlic till aromatic.

2, Add in beef slices. Stir fry till no more pink.

3. Cut in 1 small piece of butter. Sprinkle dried thyme, salt and black pepper. Simmer for 2 mins.

4, Flatten dough into a disc. Brush it with tomato sauce.Β  Sprinkle mozzarella cheese over it.

5, Scatter beef, onion slices and mushroom slices.

6, Top with cheese again. Sprinkle a little mixed herbs.

7, Into the oven forΒ  15-20 mins, or till cheese melted and golden.

https://flic.kr/p/S1nC6y

mushroom, Soup

Creamy Mushroom Soup

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1. Prepare mushroom (cut into slices, about 250g), 1/2 chopped onion, 2 cloves of chopped garlic.

2. Heat a pan. Cut in 1 tablespoon butter, also add in 2 tsp olive oil. When butter melts, add in onion and garlic. Stir fry till onion turns transparent.

3. Add in mushroom, also sprinkle salt pepper and dried herbs. Stir fry till mushroom turn soft. Add in 1/2 cup flour. And stir fry evenly.

4. Pour in 1 cup stock. Bring to boil first, turn to low heat and simmer for 5 mins.

5. Pour everything into a blender. Blend till smooth.

6. Pour back to pot. Add in cream or milk. I only had milk in the fridge, so I have no choice.

7. Stir slowly to mix well. Season with salt and pepper.

Prawn

Sweet & Sour Prawn

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  1. Clean prawns by removing all the intestines and rinsing under water. Place all the prawns in a big bowl. Marinate with salt, pepper and cooking wine for a little while.
  2. Coat prawns with a thin layer of potato starch.
  3. Deep fry prawns till golden and crispy.
  4. In a small bowl, add in 2 tsp light soy sauce, 2 tsp tomato sauce, 1 tsp vinegar, 2 tsp honey. Mix them well.
  5. Heat a pan. Pour the sauce in and reduce a bit.
  6. Add prawns into the sauce. Stir fry evenly to let the prawns be coated with sauce.

Garnish with spring onion.

https://flic.kr/p/24S3Vcc

Pork, Uncategorized, wrap

粽子 (Zong Zi, Sticky Rice Dumpling)

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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. πŸ™‚

 

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.

https://flic.kr/p/2g4MUyh

Well, my sticky rice dumplings are a bit….. ugly and diverse in shapes. πŸ™‚

Actually, I think zongzi is delicious even if there were only plain sticky rice inside.

So I can never say no to zongzi. πŸ™‚

 

Pasta, Uncategorized

Meat Sauce Pasta Recipe

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  1. Heat a pan with 1 tablespoon oil inside. Saute chopped 2 cloves of garlic and 1 small chopped onion till aromatic.
  2. Add in Minced beef. stir fry till beef is no more pinkish. Set beef aside.
  3. Because I didn’t have any tomato puree, so I used fresh tomato instead. I used medium tomatoes and 1 cup cherry tomatoes. Cut a cross at the bottom, soak them in hot water for a little while. Then peel them and dice them.
  4. Use the same pan. Add in a little extra oil. Put tomato dices in. Sprinkle in salt, pepper, mixed herbs, 2 tablespoon tomato sauce, 1 tablespoon sugar. Simmer a bit to let the tomatoes melt a little. Dissolve 1 tablespoon flour in 3-4 tablespoon water. Add into tomato. So the sauce will be creamy.
  5. Add beef into tomato. Stir to let them mix well. Season with a little more salt and pepper if you need to.
  6. Pour the sauce over cooked pasta. And ready to serve.

https://flic.kr/p/QoxupA

Fish, Soup

Yellow Croaker Fish (Huang Hua ι»„θŠ±ι±Ό) Soup

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My husband likes 100 seconds yellow croaker fish soup of Putien restaurant very much. The soup’s name η™Ύη§’ι»„θŠ±ι±Ό literally means cook yellow croaker fish for only 100 seconds. The soup is very nice and tasty.

We happened to see fresh yellow croaker sold in supermarket and we bough 2 of them. It’s very rare to see fresh yellow croacker here.

I tried to cook this soup, but I didn’t dare to cook fish for just 100 seconds since my fish looks much bigger. I worried 100 seconds is not long enough to cook fish thoroughly. So I decided to cook it for 3 mins.

  1. Cut fish open at the belly and make it look like a stingray. sprinkle a little salt all over the fish. Place fish in a big bowl, drizzle in cooking wine and several ginger slices. Marinate for about 20 mins.
  2. Prepare a big and deep pot or a wok. Add in 1 cup water, white part of 1 stalk spring onion, 2 ginger slices, 1/2 tsp salt and 1 pinch sugar. Bring to boil for 2 or 3 mins.
  3. Gently put the fish in. Cover the lid for 3 mins. To make sure fish is fully cooker, I let the lid on for another 30 seconds after 3 mins.
  4. Garnish with the rest spring onion green part.

https://flic.kr/p/2g2Y8Di

I have to say it’s definitely not as good as Putien restaurant.

Fish is cooked for sure.

My husband still thinks it’s very nice though.