Ingredients
- 1 can of luncheon meat
Directions
1. Cut the spam into 0.5cm thick that resemble fries.
2. Place them in air-fryer basket & air-fried at 195 degrees for 8 mins, turning twice in between cooking time.
Showing posts with label Asian meat dish. Show all posts
Showing posts with label Asian meat dish. Show all posts
Honey Soy Grilled Chicken Wings
Ingredients
- 1kg chicken nibbles/wings
- 6 tbsp honey
- 2 tbsp ginger juice
- 2 tbsp light soy sauce
- 1 tbsp Shao Xing rice wine
- ½ tbsp sesame oil
- ½ tbsp dark soy sauce
- ½ tbsp. Worcestershire sauce
- ½ tsp salt
- Dash of white pepper
Directions
1. Clean and rinse through the chicken nibbles. For wings, cut a slit in the middle. Pat dry the chicken with some paper towels.
2. Mix all the ingredients into a small bowl.
3. Mix the chicken nibbles with the marinate evenly into a zip lock bag. Set aside to marinate for a least 4 hours or overnight in the fridge.
4. Bring the marinated chicken to room temperature for 30 – 60 mins before grilling.
5. Heat a pan with 1 tbsp cooking oil, and pan fry the marinated chicken until both sides are slightly brown.
6. Then add in the remaining marinated juice into the pan.
7. Continue to cook until all the juices have caramelized and becomes sticky. Turning the chicken often to coat them as the glaze reduces. Serve immediately.
*If using oven, preheat the oven to 180 degree Celsius. Place the chicken into a roasting tray. Grill the chicken in the oven for about 20 – 30 mins. Basting both sides of the chicken with remaining juice every 10 mins, and turn the chicken half way through cooking.
- 1kg chicken nibbles/wings
- 6 tbsp honey
- 2 tbsp ginger juice
- 2 tbsp light soy sauce
- 1 tbsp Shao Xing rice wine
- ½ tbsp sesame oil
- ½ tbsp dark soy sauce
- ½ tbsp. Worcestershire sauce
- ½ tsp salt
- Dash of white pepper
Directions
1. Clean and rinse through the chicken nibbles. For wings, cut a slit in the middle. Pat dry the chicken with some paper towels.
2. Mix all the ingredients into a small bowl.
3. Mix the chicken nibbles with the marinate evenly into a zip lock bag. Set aside to marinate for a least 4 hours or overnight in the fridge.
4. Bring the marinated chicken to room temperature for 30 – 60 mins before grilling.
5. Heat a pan with 1 tbsp cooking oil, and pan fry the marinated chicken until both sides are slightly brown.
6. Then add in the remaining marinated juice into the pan.
7. Continue to cook until all the juices have caramelized and becomes sticky. Turning the chicken often to coat them as the glaze reduces. Serve immediately.
*If using oven, preheat the oven to 180 degree Celsius. Place the chicken into a roasting tray. Grill the chicken in the oven for about 20 – 30 mins. Basting both sides of the chicken with remaining juice every 10 mins, and turn the chicken half way through cooking.
Curry Fish Balls (Hong Kong Style)
Ingredients (Serves 4 – 5)
- 20 pcs fried fish balls
- 1 – 2 pcs shallots
- 2 tbsp curry powder
- 1 tsp chili powder (optional)
- 70ml evaporated milk
- 500ml water
- 1 tsp sugar
- Salt, to taste
- 1 tsp corn starch
- 2 tbsp water
Directions
1. Finely dice the shallots.
2. Heat a pot with 2 tbsp cooking oil. Add in the diced shallots and stir fry until it becomes translucent and fragrant.
3. Add in curry powder, water, sugar and salt. Bring to boil.
4. Then add in the fried fish balls and simmer over low heat for 10 – 15 mins.
5. Add in the evaporated milk.
6. Dissolve corn starch with water, and add into the mixture and continue to simmer until the sauce slightly thickens. Remove from heat.
7. Allow the fish balls to soak in the curry gravy for at least 30 mins before serving to allow the curry flavours to be fully absorbed. Reheat again before serving.
Stir Fry Liver with Spring Onions & Ginger (姜葱猪肝)
Ingredients (Serves 2)
- 225g pig’s liver, cut to small thin slices
- 1 tbsp light soy sauce
- 1 tbsp cornflour
- 1 1/2 tbsp olive oil
- 3 stalks spring onions, cut to 2 inch lengh
- 8 slices ginger, cut to thin strips
- 1/2 tbsp chopped garlic
- a few onion rings of a large onion
Seasonings
- 1 tsp brown sugar
- 1 tbsp chinese cooking wine
- 1/2 tbsp sesame oil
- cornflour paste (1/2 tbsp cornflour with 3 tbsp stock or water, stir evenly)
Directions
1. Coat liver slices evenly with 1 tbsp of cornflour and 1 tbsp of light soy sauce in a bowl. Leave for 10 minutes.
2. Heat 1 tbsp olive oil in wok.
3. Place liver slices in small batches on heated oil. Separate with turner so that they don’t stick to one another. Cook on one side first.
4. Flip the liver slices to other side. Cook till both surfaces of liver is cooked and slightly browned (from the soy sauce). Do not overcook.
5. Remove cooked liver from wok and place on a dish. Set aside.
6. Add 1/2 tbsp olive oil to the remaining oil in the wok and stir fry garlic, ginger and the thicker spring onion stalks till garlic and ginger are slightly browned.
7. Add the remaining spring onions, onion rings and seasonings. Stir fry for a few minutes till fragrant.
8. Pour the cornflour paste slowly over the mixture and stir thoroughly. Do this in 2-3 batches.
9. Once the sauce thickens, off fire. Add the previously cooked liver slices back to wok and stir evenly till liver are coated in sauce. Serve.
- 225g pig’s liver, cut to small thin slices
- 1 tbsp light soy sauce
- 1 tbsp cornflour
- 1 1/2 tbsp olive oil
- 3 stalks spring onions, cut to 2 inch lengh
- 8 slices ginger, cut to thin strips
- 1/2 tbsp chopped garlic
- a few onion rings of a large onion
Seasonings
- 1 tsp brown sugar
- 1 tbsp chinese cooking wine
- 1/2 tbsp sesame oil
- cornflour paste (1/2 tbsp cornflour with 3 tbsp stock or water, stir evenly)
Directions
1. Coat liver slices evenly with 1 tbsp of cornflour and 1 tbsp of light soy sauce in a bowl. Leave for 10 minutes.
2. Heat 1 tbsp olive oil in wok.
3. Place liver slices in small batches on heated oil. Separate with turner so that they don’t stick to one another. Cook on one side first.
4. Flip the liver slices to other side. Cook till both surfaces of liver is cooked and slightly browned (from the soy sauce). Do not overcook.
5. Remove cooked liver from wok and place on a dish. Set aside.
6. Add 1/2 tbsp olive oil to the remaining oil in the wok and stir fry garlic, ginger and the thicker spring onion stalks till garlic and ginger are slightly browned.
7. Add the remaining spring onions, onion rings and seasonings. Stir fry for a few minutes till fragrant.
8. Pour the cornflour paste slowly over the mixture and stir thoroughly. Do this in 2-3 batches.
9. Once the sauce thickens, off fire. Add the previously cooked liver slices back to wok and stir evenly till liver are coated in sauce. Serve.
Bak Kut Teh
Ingredients
- 1.6 water
- 160g pork bones
- 80g garlic, separated into small cloves but with skin intact
- 0.6 tbs ground white pepper
- 0.6 tbs rock sugar
- 1 tbs salt
- 800g pork ribs, washed & cut into single ribs
- 0.4 tbs dark soya sauce
Method
1. Bring water to a boil & add pork bones, garlic, pepper, rock sugar & salt. Bring to a boil again on high heat.
2. Add pork ribs & bring to a boil on high heat. Once it reaches a boil, lower the heat to medium. Allow pork ribs to cook for between 45 & 60 minutes.
3. To test if the pork ribs are done, poke the meat with the end of a chopsticks. The meat should be soft.
4. Add dark soya sauce, stir well & if necessary, adjust the seasoning to taste.
5. Serve with a dipping sauce of cut fresh red chilli mixed with dark soya sauce.
- 1.6 water
- 160g pork bones
- 80g garlic, separated into small cloves but with skin intact
- 0.6 tbs ground white pepper
- 0.6 tbs rock sugar
- 1 tbs salt
- 800g pork ribs, washed & cut into single ribs
- 0.4 tbs dark soya sauce
Method
1. Bring water to a boil & add pork bones, garlic, pepper, rock sugar & salt. Bring to a boil again on high heat.
2. Add pork ribs & bring to a boil on high heat. Once it reaches a boil, lower the heat to medium. Allow pork ribs to cook for between 45 & 60 minutes.
3. To test if the pork ribs are done, poke the meat with the end of a chopsticks. The meat should be soft.
4. Add dark soya sauce, stir well & if necessary, adjust the seasoning to taste.
5. Serve with a dipping sauce of cut fresh red chilli mixed with dark soya sauce.
Pig's Trotters with Vinegar
Ingredients
- Pig's trotters, 2 to 10 (ask the butcher to chop them into 2 inch pieces)
- Koon Chun black vinegar, 2 or 3 bottles
- 1 kg of old ginger, peeled and smashed into chunks
- 1 packet of brown slab sugar
- Some hard-boiled eggs, peeled
Methods
1. Start with one bottle of black vinegar and then keep adding more vinegar later.
2. Bring the vinegar to a boil and add the ginger and a couple of pieces of slab sugar.
3. Add more or less sugar to your taste.
4. Turn the fire down to low and simmer the liquid for about 15 minutes.
5. Fill a large pot with water and bring to the boil on the stove.
6. Put the pig's trotter into the boiling water and bring the water back to the boil. Boil for another 5 minutes.
7. Remove the trotters and run cold tap water over them to wash away the grey skum.
8. Rinse the pot and put the trotters back into the pot.
9. Pour the vinegar and ginger over the trotters.
10. Add more vinegar to the pot so that the trotters are submerged in the vinegar.
11. Bring the vinegar to a boil, lower the heat and simmer for a couple of hours until the skin is soft and the sauce is nice and gelatinous.
12. Add the hard-boiled eggs to the sauce and simmer for about 5 minutes.
Notes
a) The best pots for making this are the tall, Chinese clay pots. The ones that look like large urns.
b) The sauce is so gelatinous that when it is cooled it is aspic.
- Pig's trotters, 2 to 10 (ask the butcher to chop them into 2 inch pieces)
- Koon Chun black vinegar, 2 or 3 bottles
- 1 kg of old ginger, peeled and smashed into chunks
- 1 packet of brown slab sugar
- Some hard-boiled eggs, peeled
Methods
1. Start with one bottle of black vinegar and then keep adding more vinegar later.
2. Bring the vinegar to a boil and add the ginger and a couple of pieces of slab sugar.
3. Add more or less sugar to your taste.
4. Turn the fire down to low and simmer the liquid for about 15 minutes.
5. Fill a large pot with water and bring to the boil on the stove.
6. Put the pig's trotter into the boiling water and bring the water back to the boil. Boil for another 5 minutes.
7. Remove the trotters and run cold tap water over them to wash away the grey skum.
8. Rinse the pot and put the trotters back into the pot.
9. Pour the vinegar and ginger over the trotters.
10. Add more vinegar to the pot so that the trotters are submerged in the vinegar.
11. Bring the vinegar to a boil, lower the heat and simmer for a couple of hours until the skin is soft and the sauce is nice and gelatinous.
12. Add the hard-boiled eggs to the sauce and simmer for about 5 minutes.
Notes
a) The best pots for making this are the tall, Chinese clay pots. The ones that look like large urns.
b) The sauce is so gelatinous that when it is cooled it is aspic.
Steamed Ground Meat with Prickles
Ingredients
- 200g minced pork
- 1 small can Chinese cucumber prickles
- 1 salted egg yolk
Seasonings
- 1 tablespoon cooking wine
- 2 tablespoon liquid from the pickle can
- 1/2 teaspoon salt
- 1/2 tablespoon cornstarch water
Methods
1. Chop minced pork even more finely, stir in chopped pickled along wth all the seasonings to mix.
2. Transfer to a serving bowl and spread the mixture evenly across the surface.
3. Steam in the steamer for 10 minutes, then add egg yolk and steam for 5 minutes. Serve.
Notes
a) There are many pickle brands, some tend to be sweeter and some saltier. Pay attention to the seasoning.
b) Chopping the ground pork even more finely increases the stickiness and elasticity of the pork, so that the meat will not fall apart after steaming. However, do not over chop, or too much liquid will be released and the texture of the dish will harden.
- 200g minced pork
- 1 small can Chinese cucumber prickles
- 1 salted egg yolk
Seasonings
- 1 tablespoon cooking wine
- 2 tablespoon liquid from the pickle can
- 1/2 teaspoon salt
- 1/2 tablespoon cornstarch water
Methods
1. Chop minced pork even more finely, stir in chopped pickled along wth all the seasonings to mix.
2. Transfer to a serving bowl and spread the mixture evenly across the surface.
3. Steam in the steamer for 10 minutes, then add egg yolk and steam for 5 minutes. Serve.
Notes
a) There are many pickle brands, some tend to be sweeter and some saltier. Pay attention to the seasoning.
b) Chopping the ground pork even more finely increases the stickiness and elasticity of the pork, so that the meat will not fall apart after steaming. However, do not over chop, or too much liquid will be released and the texture of the dish will harden.
Three Cups Chicken (三杯鸡)
Ingredients
- 2 chicken legs
- 5 cloves garlic
- 1 small ginger
- 2 fresh chilli
- 6 stalks basil
Seasonings
- 4 tablespoon black sesame oil
- 3 tablespoon soy sauce
- 125ml cooking wine
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 125ml water
Methods
1. Chop chicken into small pieces, blanch to remove blood, rinse; slice garlic; peel ginger, slice; halve chilli, remove and discard seed, cut into small sections; discard stems from basil.
2. Heat sesame oil, stir-fry ginger until slightly burnt, add garlic and chicken, stir evenly.
3. Add chilli and all seasonings and cook until flavour is absorbed.
3. Add basil when liquid has almost evaporated, mix well. Serve.
Notes
a) The chicken must be blanched before stir-frying to remove blood and unpleasant odours. Or when stir-frying, use 2 tablespoon oil, brown the meat, remove the chicken and cook as directed.
b) Cook the ginger over low heat to reduce it's spiciness and bring out it's flavour. Stir-fry until it wrinkles up. Ginger cooked this way is wonderful, so be patient and cook on low for best effect.
- 2 chicken legs
- 5 cloves garlic
- 1 small ginger
- 2 fresh chilli
- 6 stalks basil
Seasonings
- 4 tablespoon black sesame oil
- 3 tablespoon soy sauce
- 125ml cooking wine
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 125ml water
Methods
1. Chop chicken into small pieces, blanch to remove blood, rinse; slice garlic; peel ginger, slice; halve chilli, remove and discard seed, cut into small sections; discard stems from basil.
2. Heat sesame oil, stir-fry ginger until slightly burnt, add garlic and chicken, stir evenly.
3. Add chilli and all seasonings and cook until flavour is absorbed.
3. Add basil when liquid has almost evaporated, mix well. Serve.
Notes
a) The chicken must be blanched before stir-frying to remove blood and unpleasant odours. Or when stir-frying, use 2 tablespoon oil, brown the meat, remove the chicken and cook as directed.
b) Cook the ginger over low heat to reduce it's spiciness and bring out it's flavour. Stir-fry until it wrinkles up. Ginger cooked this way is wonderful, so be patient and cook on low for best effect.
Kung Pao Chicken (宫保鸡丁)
Ingredients
- 2 chicken drumsticks
- 1/2 cup (125ml) deep-fried peanuts
- 8 dried red chillies
- 1 tablespoon Szechuan peppercorns (花椒粒)
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon chopped ginger
Seasonings (A)
- 1 tablespoon rice wine
- 1 table spoon soy sauce
- 1 tablespoon cornstarch
- 1/2 white of egg
Seasonings (B)
- 1 tablespoon rice wine
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 tablespoon cornstarch water
Methods
1. Deboned drumsticks and cut into cubes.
2. Mix seasoning (A) and marinade for 10 minutes.
3. Remove seeds of dried chillies and cut into sections.
4. Run chicken cubes through oil. Leave 3 tablespoons oil in wok.
5. Stir0fry Szechuan peppercorns until fragrant.
6. Remove and add in chopped garlic, ginger anf dried chillies.
7. Add chicken cubes and seasoning (B). Stir-fry well.
8. Add peanuts stir well and serve.
Notes
a) You can also use chicken breast instead of drumstick.
b) You can ask the chicken seller to debone the drumstick for you. Remember to break the white tendon in the drumstick. Otherwise the meat will struck and tough.
c) Do not fry the peanut together with the chicken. Otherwise the peanuts will not be crispy.
d) Clean dried chlli with wet cloth. Do not wash. Chilli wth water may burst.
- 2 chicken drumsticks
- 1/2 cup (125ml) deep-fried peanuts
- 8 dried red chillies
- 1 tablespoon Szechuan peppercorns (花椒粒)
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon chopped ginger
Seasonings (A)
- 1 tablespoon rice wine
- 1 table spoon soy sauce
- 1 tablespoon cornstarch
- 1/2 white of egg
Seasonings (B)
- 1 tablespoon rice wine
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 tablespoon cornstarch water
Methods
1. Deboned drumsticks and cut into cubes.
2. Mix seasoning (A) and marinade for 10 minutes.
3. Remove seeds of dried chillies and cut into sections.
4. Run chicken cubes through oil. Leave 3 tablespoons oil in wok.
5. Stir0fry Szechuan peppercorns until fragrant.
6. Remove and add in chopped garlic, ginger anf dried chillies.
7. Add chicken cubes and seasoning (B). Stir-fry well.
8. Add peanuts stir well and serve.
Notes
a) You can also use chicken breast instead of drumstick.
b) You can ask the chicken seller to debone the drumstick for you. Remember to break the white tendon in the drumstick. Otherwise the meat will struck and tough.
c) Do not fry the peanut together with the chicken. Otherwise the peanuts will not be crispy.
d) Clean dried chlli with wet cloth. Do not wash. Chilli wth water may burst.
Claypot Chicken with Salted Fish
Ingredients
- 700g Chicken, cut into bitesize pieces
- 50g Salted Fish Cut Into Small Pieces
- 5 Dried Chillies, soaked for a while in hot water to soften
- 3 Slices of Ginger
- 1 onion cut into wedges
- 2 stalks of spring onions, cut into sections
- 1 Tablespoon Hua Tiao Jiu
- 120ml Water
Seasoning
- 1 Tablespoon Light Soy Sauce
- ½ Tablespoon Oyster Sauce
- 1 Teaspoon Sugar
- 1 Teaspoon Dark Soy Sauce
Directions
1. Heat up about 2 tablespoons of oil in a wok and sauté ginger slices, dried chillies and salted fish pieces until fragrant.
2. Add in onion and chicken and stir-fry until aromatic. Pour in water and seasoning.
3. Bring to a boil then covered, lower the heat and simmer for about 3 minutes.
4. Heat up the claypot, stir-fry the spring onion with 1 Tablespoon hot oil.
5. Transfer the simmered chicken and gravy into the claypot.
6. Splash in Chinese cooking wine and bring back to boil.
7. Dish up and serve hot. Garnish with some spring onion before serving.
- 700g Chicken, cut into bitesize pieces
- 50g Salted Fish Cut Into Small Pieces
- 5 Dried Chillies, soaked for a while in hot water to soften
- 3 Slices of Ginger
- 1 onion cut into wedges
- 2 stalks of spring onions, cut into sections
- 1 Tablespoon Hua Tiao Jiu
- 120ml Water
Seasoning
- 1 Tablespoon Light Soy Sauce
- ½ Tablespoon Oyster Sauce
- 1 Teaspoon Sugar
- 1 Teaspoon Dark Soy Sauce
Directions
1. Heat up about 2 tablespoons of oil in a wok and sauté ginger slices, dried chillies and salted fish pieces until fragrant.
2. Add in onion and chicken and stir-fry until aromatic. Pour in water and seasoning.
3. Bring to a boil then covered, lower the heat and simmer for about 3 minutes.
4. Heat up the claypot, stir-fry the spring onion with 1 Tablespoon hot oil.
5. Transfer the simmered chicken and gravy into the claypot.
6. Splash in Chinese cooking wine and bring back to boil.
7. Dish up and serve hot. Garnish with some spring onion before serving.
Steamed Pork Shoulder with Black Bean Sauce
Ingredients
- 300g-350g Pork Shoulder (妃子骨)
- 1 Teaspoon Sliced Shallot (小红葱头)
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Minced Ginger
- 1 Teaspoon Minced Chillies
- 1 Teaspoon Chopped Spring Onion (青葱)
Seasoning
- 1/2 Teaspoon Fermented Black Beans
- 1 Teaspoon Oyster Sauce
- 1/4 Teaspoon cornflour
Directions
1. Wash pork shoulder and drain.
2. Preheat the pan with 1 teaspoon of oil, stir-fry the shallot until fragrant and slightly brown then removed and set aside.
3. Marinate the pork shoulder with dried shallot, minced garlic, minced ginger, chilli, spring onion and seasoning for at least 20 minutes to an hour. (you can drizzle a bit cool shallot oil together with the mixture for a nice fragrant when steaming)
4. Steam the pork shoulder mixture on medium heat for about 10 - 12 minutes or until meat is tender.
5. Remove from heat and sprinkler with some extra chopped spring onion and chillies.
- 300g-350g Pork Shoulder (妃子骨)
- 1 Teaspoon Sliced Shallot (小红葱头)
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Minced Ginger
- 1 Teaspoon Minced Chillies
- 1 Teaspoon Chopped Spring Onion (青葱)
Seasoning
- 1/2 Teaspoon Fermented Black Beans
- 1 Teaspoon Oyster Sauce
- 1/4 Teaspoon cornflour
Directions
1. Wash pork shoulder and drain.
2. Preheat the pan with 1 teaspoon of oil, stir-fry the shallot until fragrant and slightly brown then removed and set aside.
3. Marinate the pork shoulder with dried shallot, minced garlic, minced ginger, chilli, spring onion and seasoning for at least 20 minutes to an hour. (you can drizzle a bit cool shallot oil together with the mixture for a nice fragrant when steaming)
4. Steam the pork shoulder mixture on medium heat for about 10 - 12 minutes or until meat is tender.
5. Remove from heat and sprinkler with some extra chopped spring onion and chillies.
Stewed Preserved Vegetables with Pork Belly
Ingredients
- 300g Fatty Pork Belly/烧肉
- 100g Preserved Cabbage (梅菜干)
- 1/2 Tablespoon Minced Garlic
- 1/2 Tablespoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine
- 2 Tablespoons Sugar
- 1 Slice Ginger
Marinade
- 1/2 Teaspoon Salt
- 1 Teaspoon Sugar
- 1 Teaspoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine
Seasoning (mixed well)
- 3 Cups Water
- 1/4 Teaspoon Salt
- 1/2 Tablespoon Sugar
- 1 Teaspoon Dark Soy Sauce
Directions
1. Remove the hairs from pork belly, rinse and cook in boiling water for 1/2 hour.
2. Spread dark soy sauce on the skin of pork belly then punch with bamboo stick for the sauce to get into the meat and rest for 5 minutes.
3. Deep-fry it in boiling oil until golden brown, soak in cold water for 15 minutes then cut into pieces and wipe dry then marinate it.
4. Soak preserved cabbage in water for about 10-15 minutes and change the water a few times.
5. Rinse and squeeze out water then chop it finely and mix with 2 Tablespoons sugar then set aside.
6. Heat oil in the pan, stir-fry ginger and garlic till fragrant then add in cabbage and pork belly.
7. Pour in wine then add seasoning when it come to boil, transfer it to thermo pot and let it continue to cook for 1-2 hrs before serving.
Notes
a) If you find the steps of preparing the pork belly very troublesome, you can replace it with shao rou (烧肉) and starts from steps 4 onwards.
b) If you don't have a thermo pot then you can pour it in a bowl or plate then wrap with foil then steam over medium heat for about 1 to 2 hours until the meat is tender.
- 300g Fatty Pork Belly/烧肉
- 100g Preserved Cabbage (梅菜干)
- 1/2 Tablespoon Minced Garlic
- 1/2 Tablespoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine
- 2 Tablespoons Sugar
- 1 Slice Ginger
Marinade
- 1/2 Teaspoon Salt
- 1 Teaspoon Sugar
- 1 Teaspoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine
Seasoning (mixed well)
- 3 Cups Water
- 1/4 Teaspoon Salt
- 1/2 Tablespoon Sugar
- 1 Teaspoon Dark Soy Sauce
Directions
1. Remove the hairs from pork belly, rinse and cook in boiling water for 1/2 hour.
2. Spread dark soy sauce on the skin of pork belly then punch with bamboo stick for the sauce to get into the meat and rest for 5 minutes.
3. Deep-fry it in boiling oil until golden brown, soak in cold water for 15 minutes then cut into pieces and wipe dry then marinate it.
4. Soak preserved cabbage in water for about 10-15 minutes and change the water a few times.
5. Rinse and squeeze out water then chop it finely and mix with 2 Tablespoons sugar then set aside.
6. Heat oil in the pan, stir-fry ginger and garlic till fragrant then add in cabbage and pork belly.
7. Pour in wine then add seasoning when it come to boil, transfer it to thermo pot and let it continue to cook for 1-2 hrs before serving.
Notes
a) If you find the steps of preparing the pork belly very troublesome, you can replace it with shao rou (烧肉) and starts from steps 4 onwards.
b) If you don't have a thermo pot then you can pour it in a bowl or plate then wrap with foil then steam over medium heat for about 1 to 2 hours until the meat is tender.
Stir-fry Pork Liver with Rice Wine
Ingredients
- $2-$3 Of Pork Liver
- 2–3 Stalks Of Spring Onion
- ½ Brown Onion
- 3 Slices Of Ginger, shredded
- Some Red Dates and Jizi
Seasoning
- ½ Cup Rice Wine
- 2 Tablespoons Of Sesame Oil
- 1 Tablespoon Dark Soy Sauce
- Salt To Taste
- 1 ½ Tablespoons Cornstarch Water
Directions
1. Rub the pork liver with 1 to 2 Tablespoons of cornflour before washing it.
2. Slice the pork liver thinly and set aside for later use.
3. Cut the spring Onion into 3 sections, then cut the brown onion into thick slices.
4. Soaked the red dates and jizi in warm water for about 5 minutes then set aside.
5. Preheat a pan or a claypot then add in the sesame oil, stir-fry the ginger and brown onion until fragrant then add in the red dates and jizi.
6. Continue to stir-fry for a few seconds then add in the pork liver and some spring onion sections.
7. Do a quick stir then add in the dark soy sauce and Rice Wine.
8. When the sauce starts to boil, stir in some cornstarch water then mix till slightly thicken.
9. Switch off the heat and add in the salt and extra spring onion and serve.
Notes
If you do not have rice wine, you can replace it with water. You can also use the same methods and ingredients to make Stir-fry Chicken With Rice Wine. For the above ingredients, you can cook around 3 drumsticks or 1/2 Chicken.
- $2-$3 Of Pork Liver
- 2–3 Stalks Of Spring Onion
- ½ Brown Onion
- 3 Slices Of Ginger, shredded
- Some Red Dates and Jizi
Seasoning
- ½ Cup Rice Wine
- 2 Tablespoons Of Sesame Oil
- 1 Tablespoon Dark Soy Sauce
- Salt To Taste
- 1 ½ Tablespoons Cornstarch Water
Directions
1. Rub the pork liver with 1 to 2 Tablespoons of cornflour before washing it.
2. Slice the pork liver thinly and set aside for later use.
3. Cut the spring Onion into 3 sections, then cut the brown onion into thick slices.
4. Soaked the red dates and jizi in warm water for about 5 minutes then set aside.
5. Preheat a pan or a claypot then add in the sesame oil, stir-fry the ginger and brown onion until fragrant then add in the red dates and jizi.
6. Continue to stir-fry for a few seconds then add in the pork liver and some spring onion sections.
7. Do a quick stir then add in the dark soy sauce and Rice Wine.
8. When the sauce starts to boil, stir in some cornstarch water then mix till slightly thicken.
9. Switch off the heat and add in the salt and extra spring onion and serve.
Notes
If you do not have rice wine, you can replace it with water. You can also use the same methods and ingredients to make Stir-fry Chicken With Rice Wine. For the above ingredients, you can cook around 3 drumsticks or 1/2 Chicken.
Kong Ba Bao (扣肉包)
Ingredients
- 1 Piece Of Pork Belly (三层肉 ), about 200g
- 1 Small Cinnamon Stick (桂皮 ), about 5cm long
- 1 Star Anise, 八角
- 6-8 Cloves, 丁香
- 4 Cloves Garlic, 蒜头
- 4 Shallots, 小葱头
- 1 Small Pieces Rock Sugar (冰糖), 10g
Seasoning
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Light Soy Sauce
- 1 Tablespoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine
Directions
1. Wash, clean and trim the pork belly then marinate it with the seasoning, cinnamon stick, star anise, cloves, garlic and shallot for at least 2 hours or overnight.
2. Preheat a small claypot with some 1 tablespoon of oil and saute 3 cloves of garlic and rock sugar to fragrant then add in pork belly and the marinade juice and saute on medium heat for 1 minute then turn it over.
3. Add in 1-2 tablespoons of water and let it simmer on very low heat for 30-45 minutes, check occasionally to see with if the sauce dried out before the meat is tender, add in extra tablespoons of water and continue to simmer.
4. When done, dish up and cut into serving size and serve together with steam plain bun and lettuce.
- 1 Piece Of Pork Belly (三层肉 ), about 200g
- 1 Small Cinnamon Stick (桂皮 ), about 5cm long
- 1 Star Anise, 八角
- 6-8 Cloves, 丁香
- 4 Cloves Garlic, 蒜头
- 4 Shallots, 小葱头
- 1 Small Pieces Rock Sugar (冰糖), 10g
Seasoning
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Light Soy Sauce
- 1 Tablespoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine
Directions
1. Wash, clean and trim the pork belly then marinate it with the seasoning, cinnamon stick, star anise, cloves, garlic and shallot for at least 2 hours or overnight.
2. Preheat a small claypot with some 1 tablespoon of oil and saute 3 cloves of garlic and rock sugar to fragrant then add in pork belly and the marinade juice and saute on medium heat for 1 minute then turn it over.
3. Add in 1-2 tablespoons of water and let it simmer on very low heat for 30-45 minutes, check occasionally to see with if the sauce dried out before the meat is tender, add in extra tablespoons of water and continue to simmer.
4. When done, dish up and cut into serving size and serve together with steam plain bun and lettuce.
Steamed Egg with Minced Meat
Ingredients
- 1 Salted Egg (Diced the egg white and scoop the egg yolk)
- Century Egg (Diced)
- Minced Pork (Marinate with 1 tablespoon of oyster sauce & a little soya sauce)
- 3 Eggs
- 150ml Warm Water
- Salt & Pepper to taste
- Spring Onions
Directions
1. Beat the 3 eggs likely while adding the water.
2. Mix the beaten egg with minced pork, century egg, salted egg.
3. Add a pinch salt and pepper.
4. Pour it into a steaming tray or bowl.
5. Steam with medium heat for 15 minutes.(Note: High heat will harden the egg)
6. Sprinkle spring onions and a little bit of cooked oil.
- 1 Salted Egg (Diced the egg white and scoop the egg yolk)
- Century Egg (Diced)
- Minced Pork (Marinate with 1 tablespoon of oyster sauce & a little soya sauce)
- 3 Eggs
- 150ml Warm Water
- Salt & Pepper to taste
- Spring Onions
Directions
1. Beat the 3 eggs likely while adding the water.
2. Mix the beaten egg with minced pork, century egg, salted egg.
3. Add a pinch salt and pepper.
4. Pour it into a steaming tray or bowl.
5. Steam with medium heat for 15 minutes.(Note: High heat will harden the egg)
6. Sprinkle spring onions and a little bit of cooked oil.
Pig's Trotters in Vinegar
Ingredients
- 2 Pig's Trotters
- 1 kg Old Ginger, skinned & smashed lightly
- 4 Tbsp Sesame Seed Oil
- 1 bottle (~4cups) Black Vinegar
- 300g Brown Sugar
- 300 g Gula Melaka/Gula Kabung
- 4 Hard Boiled Eggs, shelled
- 9 cups water
Directions
1. Clean & pluck off the hair from the pig's trotters. Cut into big pieces.
2. Heat Sesame Seed Oil and fry ginger until golden brown & fragrant.
3. Use a BIG corningware casserole, add fried ginger,vinegar, water, and brown sugar.
4. Bring to a boil and leave to simmer for 1/2 an hour until ginger becomes soft.
5. Add pig's trotters and continue to simmer until soft & tender (approx. 2hrs)
6. Add shelled hard-boiled eggs 1/2 and hour before serving.
*This dish tastes better upon standing for days!
- 2 Pig's Trotters
- 1 kg Old Ginger, skinned & smashed lightly
- 4 Tbsp Sesame Seed Oil
- 1 bottle (~4cups) Black Vinegar
- 300g Brown Sugar
- 300 g Gula Melaka/Gula Kabung
- 4 Hard Boiled Eggs, shelled
- 9 cups water
Directions
1. Clean & pluck off the hair from the pig's trotters. Cut into big pieces.
2. Heat Sesame Seed Oil and fry ginger until golden brown & fragrant.
3. Use a BIG corningware casserole, add fried ginger,vinegar, water, and brown sugar.
4. Bring to a boil and leave to simmer for 1/2 an hour until ginger becomes soft.
5. Add pig's trotters and continue to simmer until soft & tender (approx. 2hrs)
6. Add shelled hard-boiled eggs 1/2 and hour before serving.
*This dish tastes better upon standing for days!
Mui Choy with Pork Belly
Ingredients
- 400g sweet mui choy (washed thoroughly, soaked for 15 minutes and chop to small pieces)
- 500g pork belly without skin (also known as three-layered pork, cut to small cubes)
- 4 whole garlic (smash it a bit with the side of a cleaver / chopper)
- 1/2 tablespoon cooking oil (preferably palm oil)
- Warm water
Seasoning
- 4 tbpn of dark soya sauce (or more if you prefer)
- a dash of sesame oil
- 4 tbspn of hua tiao
- Sugar and salt to taste (if necessary)
Directions
1. Heat oil in pot and stir-fry pork belly till beginning to brown.
2. Add mui choy and garlic and continue stir frying for another 1 to 2 minutes.
3. Add water & dark soya sauce to cover all the ingredients.
4. Simmer for at least 1 hour or more till meat is flavourful and slightly soft, checking that the dish does not dry out occasionally.
5. Add in the sesame oil, cooking wine and adjust taste with sugar.
*You can also add dried chillis at the stir-frying stage if you want a little spiciness to this dish.
- 400g sweet mui choy (washed thoroughly, soaked for 15 minutes and chop to small pieces)
- 500g pork belly without skin (also known as three-layered pork, cut to small cubes)
- 4 whole garlic (smash it a bit with the side of a cleaver / chopper)
- 1/2 tablespoon cooking oil (preferably palm oil)
- Warm water
Seasoning
- 4 tbpn of dark soya sauce (or more if you prefer)
- a dash of sesame oil
- 4 tbspn of hua tiao
- Sugar and salt to taste (if necessary)
Directions
1. Heat oil in pot and stir-fry pork belly till beginning to brown.
2. Add mui choy and garlic and continue stir frying for another 1 to 2 minutes.
3. Add water & dark soya sauce to cover all the ingredients.
4. Simmer for at least 1 hour or more till meat is flavourful and slightly soft, checking that the dish does not dry out occasionally.
5. Add in the sesame oil, cooking wine and adjust taste with sugar.
*You can also add dried chillis at the stir-frying stage if you want a little spiciness to this dish.
Ngor Hiang / Prawn and Pork Roll
Ingredients (12 rolls)
- 1 kg medium prawns (shelled and deveined. Cut into small cubes)
- 600 grammes pork (choose pork with a bit of fat and mince it)
- 15 pieces water chestnut (diced finely – leave to drain on colander)
- 170 grammes of dried winter melon (diced finely)
- 1/2 piece carrot (diced finely)
- 1 large onion (diced finely)
- 4 teaspoons potato starch
- 1 egg (separate egg yolk from egg white)
- 1 piece soya skin (cut into 6 x 6 inches – about 12 to 13 pieces for rolling)
- Oil for deep frying
Seasoning
- 3 teaspoons 5-spice powder
- 1 teaspoon white pepper powder
- 4 to 6 teaspoons salt
Directions
1. Mix prawns, pork, water chestnut, winter melon, carrots, onion, egg yolk and seasoning together in a large bowl.
2. Using hands, combine the ingredients by mixing them in one direction (clockwise or anti-clockwise) whilst sprinkling potato starch.
3. Allow mixture to stand for 30 minutes covered.
4. Lay a piece of soya skin on the table. Take about 2 tablespoons of mixture and place them like a log on one end of the skin, leaving about 2 cm from the edge of soya skin.
5. Dab a little egg white on fingers and run the egg white along the soya skin edges.
6. While holding the edge of the soya skin, roll over the mixture and fold in the side edges.
7. Repeat with other soya skin till all complete.
10. Heat oil in wok at medium heat.
11. Gently place one or two pieces of Ngor Hiang roll at a time and allow to deep fry slowly till soya skin is golden brown.
12. It takes approximately 5 to 8 minutes per roll to cook.
13. Dish up and drain on kitchen napkin to absorb excess oil.
- 1 kg medium prawns (shelled and deveined. Cut into small cubes)
- 600 grammes pork (choose pork with a bit of fat and mince it)
- 15 pieces water chestnut (diced finely – leave to drain on colander)
- 170 grammes of dried winter melon (diced finely)
- 1/2 piece carrot (diced finely)
- 1 large onion (diced finely)
- 4 teaspoons potato starch
- 1 egg (separate egg yolk from egg white)
- 1 piece soya skin (cut into 6 x 6 inches – about 12 to 13 pieces for rolling)
- Oil for deep frying
Seasoning
- 3 teaspoons 5-spice powder
- 1 teaspoon white pepper powder
- 4 to 6 teaspoons salt
Directions
1. Mix prawns, pork, water chestnut, winter melon, carrots, onion, egg yolk and seasoning together in a large bowl.
2. Using hands, combine the ingredients by mixing them in one direction (clockwise or anti-clockwise) whilst sprinkling potato starch.
3. Allow mixture to stand for 30 minutes covered.
4. Lay a piece of soya skin on the table. Take about 2 tablespoons of mixture and place them like a log on one end of the skin, leaving about 2 cm from the edge of soya skin.
5. Dab a little egg white on fingers and run the egg white along the soya skin edges.
6. While holding the edge of the soya skin, roll over the mixture and fold in the side edges.
7. Repeat with other soya skin till all complete.
10. Heat oil in wok at medium heat.
11. Gently place one or two pieces of Ngor Hiang roll at a time and allow to deep fry slowly till soya skin is golden brown.
12. It takes approximately 5 to 8 minutes per roll to cook.
13. Dish up and drain on kitchen napkin to absorb excess oil.
Steamed Pork Ribs with Tau Cheo Sauce
Ingredients
- 300g of pork ribs
- 2 tablespoons of taucheo (fermented soya beans sold in bottles)
- 2 teaspoons of sugar
- 2 salted plums (sold in bottles. Remove excess water)
- 4 bulbs garlic (chopped or minced)
- 1 teaspoon cooking oil (preferably palm oil)
Directions
1. To prepare marinade, heat oil in pan / wok and stir fry garlic with taucheo for 1 1/2 minutes on medium heat.
2. Add sugar. Remove and let cool.
3. Add the salted plums to the marinade and marinate the pork ribs evenly for at least 30 minutes.
4. Steam the pork ribs for at least 30 minutes and serve.
- 300g of pork ribs
- 2 tablespoons of taucheo (fermented soya beans sold in bottles)
- 2 teaspoons of sugar
- 2 salted plums (sold in bottles. Remove excess water)
- 4 bulbs garlic (chopped or minced)
- 1 teaspoon cooking oil (preferably palm oil)
Directions
1. To prepare marinade, heat oil in pan / wok and stir fry garlic with taucheo for 1 1/2 minutes on medium heat.
2. Add sugar. Remove and let cool.
3. Add the salted plums to the marinade and marinate the pork ribs evenly for at least 30 minutes.
4. Steam the pork ribs for at least 30 minutes and serve.
Steamed Minced Pork with Tung Chye
Ingredients
- 150g pork
- A pinch or two of Tung Chye (or more depending on your preference)
- 4 cloves garlic
Seasoning
- A dash of white pepper powder (optional)
Directions
1. Mince ingredients together and sprinkle some white pepper powder if you like.
2. Put mince on a suitable plate for steaming.
3. Steam mince till cooked (say, 5 to 10 minutes).
*To check whether it is cooked, insert a chopstick into the meat and if the chopstick comes out clean, it is cooked.
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