Tag Archives: recipe

Pork

Pork Intestine & Chili Stir-fry

Leave a comment

Many people don’t eat pork intestines. But I’m not one of them. Pork intestine has special texture. It’s very chewy. Cleaning pork intestine is a bit time consuming.

1. Wash pork intestine under water. Let the water flows all the dirt out. Then make the inside out. Spread salt to rub it. Wash clean. Sprinkle corn starch over it. Rub again. And wash again and again till water is clear.

2. Put pork intestine in a pot. Add in enough water. Pour in a little cooking wine. Add in ginger slices and star anise. Boil for 20 mins.

3. Wash under water and cut into small pieces.

4. Heat a little oil in the pan. Add in chopped garlic, ginger and red chili. Stir fry till aromatic.

5. Add pork intestine in. Stir fry till a bit brown.

6. Add in 2 tsp oyster sauce, 1 tsp dark soy sauce and hot water enough to covers all ingredients.

7. Simmer for 15-20 mins. Or till sauce reduces. Add in chopped celery and green chili. Stir fry for another 3 mins.

Ready to serve.

Chicken

Steamed Chicken Thighs

2 Comments

1. Marinated chicken thighs with salt, cooking wine and chopped ginger for about 2 hours.

2. Place chicken thighs in a plate. Put the plate on a rack and steam in hot water for 25 mins. Set chicken aside in another plate. Don’t throw away the water from the original steamed plate.

3. Heat a pan, add in 1 tablespoon oil. When oil is hot, drop in chopped spring onion and ginger shreds. Turn off the heat when aromatic.

4. Pour in 1 tablespoon of the chicken water after steam. Also add in a little light soy sauce. Mix well.

5. Pour the mixed sauce over chicken thighs.

Chicken turns out very juicy and tender. You can replace chicken thighs with chicken legs or drumsticks. Or even a half chicken. But the steaming will requires more time.

https://flic.kr/p/28GRT4Y

Pancake

Kimchi Pancake

Leave a comment

Ingredients:

1/2 cup chopped kimchi

1 small chopped onion

1 1/2 tbsp kimchi juice

1/2 tsp salt

1 tsp sugar

1/8 cup water

1/2 cup flour

Put all ingredients into a bowl. Mix them very well.

Heat a pan. Add in a little more oil than usual. When the oil is hot, put the kimchi batter in.

Use a spoon or spatula to flatten the pancake.

When the bottom turns golden and crispy, gently flip the pancake over. Fry the other side till golden and crispy.

Finally, fry each side for another 30 seconds. Cut into pieces and serve.

egg

Steamed Clams With Egg

Leave a comment

1. Wash clams in water again and again.

2. Put clams in a pot. Add in ginger slices, water and a little salt. Boil till all the shells open. Skim the stock. Set aside to cool down.

3. Beat one egg in a bowl. Stir with chopsticks till very smooth. Add cold clam stock in to egg. Ratio for stock and egg should be 1.5 : 1.

4. Add a little salt and stir well.

5. Place clams in a bowl or shallow plate. Pour the egg stock mixture into it. Cover the bowl with plastic wrap.

6. Place the bowl on steaming rack and steam in boiling water for 5 mins.

7. Top with a little light soy sauce and chopped spring onion.

Egg is very smooth and soft. It tastes like pudding.

Prawn, Quick recipe, Uncategorized

Ginger & Garlic Prawn Stir-Fry

Leave a comment

1. Clean Prawns. Remove head and shell. Wash them clean. Wipe them with kitchen towel to make sure they are very very dry.

2. Add 1-2 tablespoon corn starch into Prawns. Let the Prawns be coated with a thin layer of starch.

3. Heat some oil in the pan. Fry Prawns till the outside starch layer turns a bit golden brown. Take them out and set aside.

4. Use the same pan. Add in a little more oil if needed. SautΓ© chopped ginger, garlic and spring onion till aromatic. Add in 2 tsp light soy sauce, and 2 tsp oyster sauce.

5. Prawns in. Mix well with sauce. And it’s done.

Don’t throw away the prawn shells and heads. They can be used to cook prawn stock. Just heat a little oil in a pot. Add in all the shells and prawn heads. Stir fry till pink. Add in hot water. Cover the lid. Simmer with low heat for 2-3 hrs. Ideal stock to cook noodles or soup.

egg

Benedict Egg

1 Comment

My husband is a crazy egg lover. He likes onsen tamago, half-boiled egg, scrambled egg, hard-boiled egg…… I can’t really tell which egg he doesn’t like. So I assume he likes this Benedict egg too.

1. Prepare a big and deep pot. Add in enough water, which must be higher than egg in height. Turn to high heat and bring water to boil.

2. Once water is boiled, turn off the heat. Crack an egg in. Don’t stir, don’t move anything. Let the egg hold together. You can also add in 1 or 2 drops of vinegar or lemon juice before add in egg, which can help egg to settle better.

3. When the egg white stops being translucent, turn on the lowest heat. When the white film shows up over egg yolk, remove the pot from the heat. If you want your egg to be less raw, you can keep it there for a little longer. Otherwise, you can carefully scoop it out.

4. Melt 1 tablespoon butter in pan. Add in 2 egg yolks. Cream them together. Add in a little black pepper and 1 tablespoon water or wine if you have. Stir to make all ingredients egg yolk sauce.

5. Heat a pan. Fry bacon till crispy. Use the same pan to fry bread. I only have regular bread left in my home. So I have no choice.

6. Bread at the bottom, then place bacon. Egg on bacon and egg yolk sauce over egg. Garnish with chopped spring onion.

Oh, my husband loved it very very much. It’s very satisfying when poke the running egg yolk.

Pork, Ribs

Roasted Ribs

1 Comment

1. Peel off the white layer on the back of the ribs. So that ribs can be better seasoned and cut.

2. Prepare the seasonings: 1 tablespoon black pepper, 1 tablespoon paprika powder, 1/2 tsp ginger powder, 4 cloves of minced garlic, 1 tablespoon sugar, 1/2 tablespoon salt. Mix them well. Then sprinkle them onto the ribs and rub with finger to help the flavor go in. Wrap the ribs with plastic to put into fridge for 2-3 hrs or overnight.

3. Wrap ribs with aluminum foil. Put into 140 degree C oven for 2 hrs.

4. Open the foil up. Turn to 200 degree C and bake for another 15 mins.

5. For the sauce: 1 tablespoon hoisin sauce (main sauce for char siew pork), 1 tablespoon tomato sauce, 1 tsp light salt sauce, 1/2 tablespoon sugar. Mix them well. And brush onto the ribs. You can use any sauce you want. There is some hoisin sauce left in my fridge, so I give it a try.

6. Into the 200 degree C oven for 15 mins.

Ready to serve.

You don’t even cut the ribs with knife. It’s very easy to pull it off by hands. Very tender and juice.

My husband can’t stop licking his fingers and keep saying delicious. πŸ™‚

Uncategorized

Homemade Pearl for Milk Tea

1 Comment

My husband is crazy for milk tea. He can drink everyday without feeling tired off it. And now he starts to make his own milk tea at home. He never shows so much interest in kitchen, from which I can tell milk tea is really his true love. Yet, he is a bit frustrated since his homemade milk tea tastes different from the one bought at milk tea shop. And one big difference is he doesn’t have his favorite pearl. Seen his not-so-happy face, I decide to try make pearl for him.

Ingredients

Tapioca flour 100g

Water 65g

Brown sugar 45g

1. Pour water in sauce pan. Add brown sugar in it. Sugar in darker color will be better. I just happen to have not enough brown sugar, so I used some raw sugar instead. Color of pearl is very light.

2. Bring water to boil and make sure all the sugar dissolves.

3. Pour water into tapioca flour. Mix by chopsticks since it is very hot. Use hand when the flour cools down a little bit.

4. Make all ingredients into a dough. Roll the dough into a long strip. Divide it into small round pearls.

5. Boil a pot of water. Add pearls in. Wait till pearls float up. Cover with the lid. Turn to low heat and simmer for around 5 mins or till pearls are completely cooked.

6. Soak cooked pearls in cold water. Drain and add into milk tea.

Pork, Uncategorized

Pork With Salted Vegetables ζ’…θœζ‰£θ‚‰ ( Mei Cai Kou Rou)

1 Comment

This is the first time for me to try this dish. Main ingredients for this dish are Mei Cai and pork belly.

Mei Cai is a kind of preserved vegetable. I bought from local supermarket. There is a lot of salt on the surface of Mei Cai. I need to rinse salt off first. Then soak in water. Change water several times till water becomes clean. Drain the vegetable. Squeeze all the water out and chop them.

For the pork part, better choose pork belly in square shape. It will be easier to cut it into thin slices. I only find the rectangle kind. It really takes me some time to cut it.

1. Put pork belly in a pot. Add in enough water. Drizzle a little cooking wine, add in ginger slices and star anise. Turn on the heat. Cook for 15-20 mins or till chopsticks can easily go through the meat.

2. Put the pork belly into a plate. Use toothpick to poke several times on the pork skin.

3. Add in 1 tablespoon dark soy sauce, spread soy sauce all over the pork by hand. Then set it aside. Let the skin dry up.

4. Heat some oil in the pan. Turn to low heat. Put pork in with the skin side down. Be careful. You can put on the lid in order not to get hurt by the hot oil. Fry till the skin turns dark brown. For 3-5 mins.

5. Take the pork out and cut into thin slices. About 8mm-1 cm, I think. I’m really terrible at cutting skills, so my pork are in uneven thickness.

6. In a bowl, mix 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1/2 tablespoon sugar and 2 tsp white pepper powder. Marinate pork slices in mixed sauce for a little while.

7. Heat a little oil in the pan. Add in chopped Mei Cai. Stir fry till aromatic. Pour in the marinade of pork. Simmer with low heat for 3-5 mins.

8. Place pork slices in a bowl, skin side down. Top with all the Mei Cai and sauce in the pan after stir-fry. Press with spatula to flatten the surface.

9. Cover the bowl with aluminum foil. Place on steaming rack. And steam in hot water for 40-60 mins.

10. Pour the Meat gravy into sauce pan. Turn on low heat. Add in a little starch water. Stir till thickened.

11. Put a plate over bowl. Flip upside down. And you will see the pretty pork on top and surrounded by Mei Cai. Drizzle thickened gravy. Garnish with chopped spring onion.

Pork

Pork & Green Chili Stir-fry

1 Comment

青怒肉丝 (pork & green chili stir-fry) is one of the most commonly-seen dishes in China. And it’s also very popular in Japan. When I have a bad appetite (which rarely happens) or feel like eating something spicy, this dish always comes to my mind immediately. Everyone has his own pork & green chili stir-fry recipe. And here is how I cook it:

1. Cut pork and green chili into shreds. A sharp knife will do a better job. Pork containing a bit fat is ideal for this dish. Otherwise, the meat will be very dry.

2. Heat oil in the pan. Use middle heat. When oil is hot, add in pork. Quick stir to separate each shred. Also add in a little ginger. Fry till pork turns a little brownish and shiny with the grease.

3. Add in chili. Quickly mix chili with pork. Stir fry till chili’s aroma comes out.

4. Add in a little light soy sauce and sugar. My husband can’t accept too much spiciness. So I added a little sugar.

5. Season with salt. And serve hot.