Stir fry pork with capsicum

Stir Fry Pork With Capsicums

Ingredients:

250g lean pork (cut into strips. Marinated with 1 tbsp light soy sauce, 1 tbsp dark soy sauce and 1/2 tsp sesame oil)
1/2 orange capsicum (cut into strips)
1/2 yellow capsicum (cut into strips)
2 stalks spring onions (snapped into 5cm length)
3 thin slices ginger (cut into strips)
3 cloves garlic (minced)
1 tsp oyster sauce
Water (optional)
1 tbsp cooking oil

Methods:

1. Heat the oil in the pan. Saute the ginger and garlic.

2. Add the pork and stir fry until almost cooked.

3. Add the capsicums and continue to stir fry. Drizzle some water and add the oyster sauce.  Continue to cook until the sauce is almost dry up. Add the spring onions and stir quickly. Turn the heat off.

Serve with rice.

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Stir Fry Szechuan Vegetables With Pork

Ingredients: 

1 round Szechuan vegetables (washed and soaked for 30 mins. Slice thinly) 
100g pork belly (sliced thinly)
4 cloves garlic (minced finely)
2 chilli padi (deseeded and chopped finely)
2 tbsp thick dark soy sauce
1 tbsp cooking oil 
Sugar
Water (optional)

Methods:

1. Heat the cooking oil in the non stick pan. Saute the garlic and chilli padi.

2. Add the pork belly and stir fry until the meat is slightly brown.

3. Add the szechuan vegetables and stir fry. Drizzle the thick dark soy sauce and continue to stir well. Sprinkle some sugar and stir fry for another minute. Turn the heat off.

Best serve with porridge.

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Steamed Preserved Vegetables with Pork Belly (梅菜扣肉)

Mainly adapted from Noobcook (http://www.noobcook.com/mei-cai-kou-rou/)

                            

Ingredients:

300g salty preserved vegetables (Mei Cai)
100g sweet preserved vegetables
4 cloves garlic
350-400g pork belly (cut into chunks and marinate with 1 tbsp of thick dark soy sauce)
1 tbsp cooking oil


Sauce:
1 tbsp thick dark soy sauce
1/2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
400ml water


Preparation to wash the vegetables:

1. Rinse the salty vegetables. Using a big pot, soak for 30 min and rinse the vegetables few times until the water is clear. Squeeze dry and set aside.

2. Do the same for the sweet vegetable except that no need to soak for long time.

3. Using a big pot, boil some water. Once the water starts to boil rapidly, put in the vegetables and cook for 5 minutes. Remove the vegetables and let them cool.

By doing the steps, the vegetables should be thoroughly cleansed off all the sand particles. After the vegetables have cooled, cut into 1cm length.


Methods:

1. Heat 1 tbsp of oil in a non stick pan. Pan fry the pork belly. Set aside.

2. Using the same pan, sauté the garlic. Add the vegetables and stir fry for a minute.

3. Add the sauce and stir well. Cook for 10 minutes and the sauce have reduced by now. Turn he heat off.

4. Place the pork belly on the steam bowl. Then add the vegetables and the sauce to cover the pork. Steamed for 2 hours.

After steaming for 2 hours, I continue to cook the dish with crock pot for another 2 hours. The pork belly would be very very tender and flavorful by then.

                       

Steamed Tofu With Braised Minced Meat Mushroom Sauce

Ingredients:

1 box of Tofu (cut into squares and steamed for 3 minutes. Drain the liquid)

150g minced pork

8 dried mushrooms (cubed)

2 cloves garlic (minced finely)

2 tbsp thick dark soy sauce

1 tbsp soy sauce

1 tbsp cooking oil

500ml or more water

Methods:

1. Heat the cooking oil in a non stick wok. Saute the garlic.

2. Add the minced pork into the wok. Cook for a minute. Add the mushrooms and continue to cook for a minute.

3. Drizzle the soy sauces and cook for a minute. Pour in the water and let it cook.

4. Turn the heat down and braise for Aries least an hour. The sauce should be greatly reduced.

5. Arrange the Tofu pieces on the plate. Ladle the minced meat sauce onto the Tofu.

May add some starch water to thicken the sauce. 

Published with Blogger-droid v2.0.9

Braised Pork With Dried Mushrooms and Carrots

Ingredients:

500g pork (五花肉) - cut into strips
20 small or medium size dried mushrooms (soak with water until soften)
2 carrots (peeled and chopped into big pieces)
4 cloves of garlic (whole)
3 tbsp thick dark soy sauce
1 tbsp oyster sauce
1 tsp rock sugar
1 tbsp cooking wine
1 tbsp cooking oil
500ml or more water
Sea salt


Methods:

1. Heat the cooking oil in a non stick wok.

2. Sauté the garlic until lightly browned.

3. Add the pork and stir fry.

4. Add the thick dark soy sauce and continue to stir fry for few minutes.

5. Add the cooking wine and oyster sauce and stir fry.

6. Add the water and carrots. Cook for 10 minutes.

7. Turn the heat down and simmer for an hour.

8. Add the rock sugar. By now, the sauce should have reduced by half. Sprinkle a pinch of sea salt and stir well.

May cook with clay pot for better results.

Stir Fry Beancurd with Pork, Capsicums & Carrots

Ingredients:

1 Firm Beancurd (cut into bite sizes)
200g pork tenderloin (sliced)
1 small yellow capsicum (cut into squares)
1 small green capsicum (cut into squares)
1/2 carrot (sliced)
2 tbsp taucheo
1 tsp sugar
2 cloves garlic (minced)
1 tbsp cooking oil
Oil for frying
Water

Methods:

1. Heat some oil in a non stick pan. When the oil is hot, add the Beancurd. Fry till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in a non stick pan. Saute the garlic.

3. Add the pork and stir fry.

4. Add the carrots and capsicums. Stir fry for a minute.

5. Add the beancurd and mix well.

6. Add the taucheo and sugar. Stir well.

7. Add some water and cook for a minute. Turn the heat off.

Published with Blogger-droid v2.0.9

Stir Fry Kiam Chye With Roasted Pork

Ingredients:

400g Kiam chye (soaked with water for 30 - 60 minutes. Drain and set aside)
200g roasted pork
1 tomato (quartered)
2 cloves garlic (slightly crushed)
1 tsp sugar
1 tbsp cooking oil

Methods:

1. Heat cooking oil in the wok.

2. Saute the garlic.

3. Toss in the roasted pork and stir fry.

4. Add the kiam chye and stir fry for a minute.

5. Add the tomato and continue to stir fry. Cover and simmer for a minute.

6. Remove the cover and add the sugar. Stir well. Turn the heat off.

Published with Blogger-droid v2.0.9

Sweet And Sour Pork

Ingredients:

200g pork tenderloin (cubed)
1/2 green bell pepper (cubed)
1/2 red bell pepper (cubed)
3 thick slices cucumber (quartered)
1/2 onion (cubed)
2 garlic (lightly crushed)
1 egg (beaten)
1 tbsp light soy sauce
1 tsp cooking wine
Cooking oil for deep frying
1 tbsp Cooking oil
Corn flour for dusting

Sweet and sour sauce:
8 tbsp ketchup
1 tsp vinegar
1.5 tsp sugar
6 tbsp water

Methods:

1. Marinate the pork with light soy sauce and cooking wine. Add the egg and mix well. Marinate for at least 30 minutes.

2. Heat some oil for deep frying. Dust the pork cubes well with the corn flour. Once the oil is hot, reduce the fire. Fry the pork cubes till golden. For crispness, deep fry second time with very hot oil. Remove and place on a plate with kitchen towel.

3. Using a non stick pan, heat 1 tbsp of oil. Sauté the garlic and onions.

4. Add the bell peppers and cucumbers. Stir fry. Add the chicken cubes.

5. Pour in the sweet and sour sauce and coat evenly. Keep on stirring and mixing till the sauce is lessen. Turn off the heat and ready to serve.

Stir Fry Little Kailan With Pork And Mushrooms

Ingredients:

1 box of Little Kailan
100g pork tenderloin (sliced)
2 dried mushrooms (soaked till soften, sliced)
3 slices ginger (julienned)
2 garlic (lightly crushed)
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
1 tbsp cooking oil
3 tbsp water

Methods:

1. Marinate the pork with light soy sauce and cooking wine for at least 30 minutes.

2. Heat the oil in the frying pan. Sauté the pork. Push the pork to the side of the pan.

3. Sauté the ginger and garlic till fragrant.

4. Toss in the mushrooms and stir fry.

5. Add the Little Kailan and drizzle 3 tbsp of water. Add the oyster sauce. Stir fry until the vegetables turn darker greener. DO NOT OVERCOOK.

Stir Fried Cabbage With Pork

Ingredients:

1/2 of cabbage (cut into bite sizes)
150g pork tenderloin (slices thinly)
1 bundle Tang Hoon (soak till soften)
2 garlic (minced finely)
4 pcs ginger
1 tbsp light soy sauce
1/3 tsp sesame oil
1 tbsp oyster sauce

50g water
1 tbsp cooking oil

Methods:

1. Marinate the pork with light soy sauce and sesame oil for 30 minutes.

2. Heat a tbsp of cooking oil in the wok. Saute the pork.

3. Push the pork to the side of the wok. Sauté the ginger and garlic. Add a little oil if there's not much oil left.

4. Toss in the cabbage and stir fry for a minute.

5. Add the Tang Hoon and mix well.

6. Add the oyster sauce and water. Continue to cook till the sauce almost dry up. Add a little sea salt if too bland.

Fishball Noodles With Minced Pork (Dry)

Today, I really got no idea what to cook. It's either rice, porridge or bee hoon. I wanted to cook porridge at first because I have some braised duck wings in the fridge. But I don't know what other side dishes to cook.

So my sister suggested to cook fishballs noodles. Well, it's something new... Why not?

You may add other ingredients such as pork balls, pork livers, etc.

Ingredients:

Serve 5

Soup:
2 litres water
3 tbsp ikan bilis powder
150g yellow beans

2 fish cakes (pan fried till nicely browned)
15 fishballs
5 tbsp minced pork (cook in boiling water with a strainer)
Spring onions (chopped)
Chilli padi (chopped)
Fried garlic (with oil)
Lettuces
2 packs Mee Pok or other types of noodles
Soy sauce
Sesame oil
Chilli paste (homemade or store bought)
Water for cooking noodles
Black pepper

Methods:

1. Boil about 2 litres of water in a pot.

2. Once the water starts to boil rapidly, add the ikan bilis powder and yellow beans. Simmer for an hour.

3. Prepare the fish cakes and minced meat ahead. Pan fry the fish cakes and set aside. Slice the fish cakes once cool down. Using a strainer, cook the minced meat with boiling water in a smaller pot. Drain and set aside.

4. Cook the fishballs in the soup. Set aside.

5. Put a tbsp of chilli paste, a tsp of light soy sauce, few drops of sesame oil and 1/2 tsp of fried garlic in a bowl. Ladle some soup into the bowl and mix well.

6. Boil some water in a pot. Toss the Mee Pok few times to loosen the bundles. Once the water starts to boil rapidly, cook the mee pok with a strainer for about 10 seconds. Using chopsticks to stir the noodles. Drain and place the noodle into the bowl.

7. Mix the mee pok with the chilli paste. Put some lettuces, sliced fish cakes, 3 fishballs and minced meat onto the noodles. Sprinkle chopped spring onions onto the noodles.

8. Ladle some soup in another bowl with some lettuces. Add some fried garlic and sprinkle with black pepper and chopped spring onions.

Serve with chopped chilli padi and soy sauce.

French Beans With Minced Pork

Ingredients:

1 packet of thin French Beans (ends trimmed)
150g minced pork (marinate with 1 tbsp soy sauce and 1/2 oyster sauce)
1 tsp dark soy sauce
1 clove garlic (minced finely)
1 tsp cooking oil
Cooking oil for frying
Sea salt

Methods:

1. Heat some oil in the wok to fry the French beans till they are slightly wrinkled. Remove and set aside. Remove the oil.

2. Heat 1 tbsp oil in the wok and sauté the garlic.

3. Add the minced pork and sauté for a minute.

4. Drizzle the dark soy sauce and continue to cook till the sauce dries up.

5. Add the French beans and stir well with minced pork... Sprinkle the sea salt and stir well.

Glutinous Rice In Lotus Rice

I still have some glutinous rice left from making the Mango sticky rice. I didn't want to waste that 800g of glutinous rice until the next mango season!

I was thinking what I can make with glutinous rice. Ok, why not glutinous rice in lotus leaf? And I have a nice pot of braised pork belly simmering in the kitchen. So I decided to mix the rice with the braised pork belly and let them steam for an hour. Wow, it was really fragrant with the lotus leaf. Oh yes, please add some salt, oyster sauce or soy sauce (with the glutinous rice, braised pork belly and sauce), otherwise it will taste bland as the pork belly sauce isn't salty enough to cover 500g of rice! That is why I added 1 tsp of salt while mixing everything.

Ingredients:

500g glutinous rice (soaked for 3 hrs)
30g dried shrimps (washed)
4 lotus leaves (cooked with hot water for a minute and continue to soak for a minute before removing)
6 dried mushroom (soaked till soften, sliced thinly)
8 pieces of braised pork belly (pls look at my Braised Pork Belly Recipe)
400ml of braised sauce (pls look at my Braised Pork Belly Recipe)
1 tsp salt
1 tbsp cooking oil

Garnish:
Fried shallots
Chopped spring onions

Methods:

1. After soaking for 3 hours, drain the glutinous rice and set aside.

2. Heat the oil in a non stick pan. Sauté the dried shrimps.

3. Add the dried mushrooms and sauté.

4. Add the braised pork belly, sauce and salt into the pan. Let it boil and turn the heat.

5. Add the glutinous rice into the pan and mix well. After a while, the sauce should have dried up in the pan. Turn off the heat and let it cool.

6. Wipe the lotus leaves dry. Divide the rice mixture into 4. Carefully place 1/4 of the rice onto each leaf. Wrap like an envelope. You may secure it with toothpicks.

7. Steam for an hour. Sprinkle with fried shallot and spring onions!

Thick Bee Hoon in ABC Soup

My sister's dinner for tonight... She said its nice!

Ingredients:

500ml or more ABC Soup (with potato and carrot cubes, 2 pork ribs)
1 handful broccoli
1 handful Baby Bak Choy
Thick Bee Hoon for 1 pax (about 1 and a half handful)
Coarse black pepper

Methods:

1. Blanch the broccoli for 2 minutes. Add the Baby Bak Choy and cook for 10 seconds. Drain and set aside.

2. Blanch the thick thick bee hoon for a minute. Drain and set aside.

3. Put the thick bee hoon on a bowl. Arrange the vegetables on the bee hoon.

4. Heat the ABC soup.

5. Arrange the pork ribs, potato and carrot cubes on the bee hoon. Ladle the soup into the bowl. Sprinkle some coarse black pepper.

ABC Soup

One of the most easiest soup to make would ABC Soup. My mom always make this soup especially for my son who only loves this soup. Though he takes other soups, but ABC Soup is his all time favorite. Normally we add corn too. But since my sis has contracted chicken pox from my younger brother, we didn't add corn.

Actually I make this as a soup base for thick bee hoon. My sister can only take light food. With a lot ingredients that are 'barred' due to chicken pox, there isn't much ingredients to make soup base! So I thought of using this with thick bee hoon. Check out my next post on how to make Thick Bee Hoon in ABC Soup.

Serve 1 or 2

Ingredients:

3 pork ribs (scalded with hot water and drained)
1 potato (cubed)
1/2 carrot (cubed or sliced)
1/2 onion (quartered)
1 tomato (quartered)
1.2 litres or more water
Salt

Methods:

1. Boil the water in a pot.

2. Once the water starts to boil rapidly, put in the pork ribs and let it cook for 5 minutes.

3. Add in the carrots, potatoes, onions and tomato. Cook for 5 minutes with high heat.

4. Cover the lid and simmer with low heat for 1.5 - 2 hours.

5. Lastly, add some salt and stir well. Turn the heat off.

Easy Pan Fried Pork Chop With Rice

My younger brother was down with chickenpox. He is in 20s now so you can imagine the chickenpox is quite severe! All of us, except my mom had chickenpox before. Well, all of us are EXPOSED to chickenpox now!!! :(

Anyway, my mom heard from some people that there are some food you can't eat while having chickenpox. *Rolling eyes! Basically can't eat anything except fish according to my mom. She said cannot eat chicken, eggs, soy products and beans! So I made this dinner for my poor brother yesterday.

By the way, I have checked with doctors (western and Chinese doctors). If having chickenpox, you can eat anything except beef, yam and seafood (due to skin allergic). The rest are old wives' tales with no logic. Hmmm, but I believe not to take dark soy sauce! Hahaha...

Ingredients:

2 pork tenderloin
2 dash of coarse black pepper
1 tbsp soy sauce
3 baby Bak Choy (halved)
1 tbsp cooking oil
100ml or more water
Cooked rice
Seasalt

Methods:

1. Marinate the pork tenderloin with soy sauce and black pepper for at least 30 minutes.

2. Heat the oil in a non stick pan. Pan fry the pork until nicely browned and cooked. Set the pork on the plate.

3. While pan frying the pork, sauté the Bak Choy at the side of the pan. Sprinkle a little sea salt. Remove the vegetables and set on the plate.

4. Using the same pan (for pan frying the pork), pour in the water and thicken with the starch water. Pour them over the mashed potatoes and pork chops.

5. Put some rice on the plate and ready to eat!

For the mashed potatoes:
We had a pot of ABC soup, so I used the potatoes and mashed it. No milk and butter.

Stir Fry Kiam Chye With Pork

I cooked this dish to go with porridge few weeks ago... Geez! I was lazy that why took so long to post this...

Well, I must say this is a very nice and comfort dish to go with porridge. I think the whole plate of kiam chye went into my tummy! Hahaha

Ingredients:

200-300g Kiam Chye
150g pork belly (sliced thinly)
2 cloves garlic (lightly crushed)
1 tbsp cooking oil
1/2 tsp sugar

Methods:

1. Soak the kiam chye with water for 30 minutes. Change the water in between. Drain and raise.

2. Heat the oil in the wok.

3. Sauté the pork until cooked. Move the pork to the side of the wok.

4. Sauté the garlic till fragrance.

5. Toss in the kiam chye and mix well with the pork.

6. Sprinkle the sugar and continue to stir fry for 2 minutes.

Sprinkle some water if too dry when stir frying.

Braised Prime Ribs With Bitter Gourd

Today I want to cook something with bitter gourd. Not the usual bitter gourd omelette again... I bought some chicken breasts for soup at the wet market and I saw some pork prime ribs. Why not braised prime ribs with bitter gourd? I love braising. It is so easy. Just put everything in and braised! :)

Ingredients:

6 pieces prime ribs
1/2 Bitter Gourd (cut into thick sticks, soak with water and 1 tsp of salt for 30 minutes. Rinse with water and set aside.)
1 tbsp minced garlic
1 tbsp taucheo (minced)
1 tbsp dark soy sauce
300ml or more water
Pinch of sugar
1 tbsp cooking oil

Marinate the prime ribs for at least 30 minutes:
1 tbsp oyster sauce
1/2 tsp sesame oil
A dash of pepper

Methods:

1. Heat the oil in the claypot. Sauté the garlic and taucheo.

2. Add the ribs and stir fry a while.

3. Add the water and dark soy sauce. Let it simmer for 30 minutes.

4. Add the bitter gourd and continue to simmer until they are soften.

5. Add a pinch of sugar before turning off the heat.

Bak Kut Teh (Using Seah's Bak Kut Teh Spices)

My son loves Bak Kut Teh. Hmmm... He only loves the soup but not the meat... :s I like to use Seah's BKT spices as it is light and not so strong taste of herbs. As my son loves peppery soup, I added some crushed white peppercorns. Comfort food for a rainy day like today...

Ingredients:

1 pack Seah's Bak Kut Teh Spices
4 cloves garlic (unpeeled)
1 kg prime or pork ribs
1 tbsp crushed white peppercorns
2 litres water

Garnish:
Coriander

Methods:

1. Scald the ribs with boiling water. Drain and set aside.

2. Boil 2 litres of water in a big pot.

3. Once the water boils, put in the spice bag and ribs. Cook with high heat for 10 minutes.

4. Turn down the heat and let it simmer for 30 minutes.

5. Toss in the peppercorns and garlic. Simmer for another 30 minutes.

6. Garnish with coriander.

Serve with cut chilli padi in dark soy sauce.