BBQ Pork Pastry ( Char Siew Sou)

BBQ Pork Pastry ( Char Siew Sou)

BBQ Pork Pastry ( Char Siew Sou)

Stir Fry Ground Pork with Green Bean and Basil

This was definitely a very appetizing dish. This dish can be a one dish meal as we can eat a lot of rice. My family and i loved this very much. Thank you very much to Lynn for sharing this recipe. 

Stir Fry Ground Pork and Green Bean and Basil

   Ingredients : 

   1     lb string beans, sliced length wise

   50   g  ground pork, marinate with 1/2 fish sauce and pinch of corn flour

   2     clove garlic, mince

   2     bulb shallot, mince

   2     chili padi, mince

   2     teaspoon tamarind juice

   1/2  teaspoon mince ginger

   1     pinch of sugar

   1    handful basil leave

   1    teaspoon oyster sauce

   1    teaspoon fish sauce

   1    teaspoon chili paste in soy bean oil ( preferred thai brand)

   1    teaspoon vegetable cooking oil

   salt to taste

   Method   :

    Heat the wok and add in the oil, stir fry the ground pork and break the meat with spatula until cook 

    or light dark brown. Dish up and set aside.

    In the same wok, add in 1 teaspoon of oil and stir fry the garlic, shallot, chili padi until fragrant. Add 

    in the chili paste in oil and continue to fry to prevent from burning.

    Pour back the meat into the wok, add in all the remaining seasoning and continue to stir fry until 

    everything in the wok is coated with oil and gravy. Dish up and serve.

    Enjoy!!

  

Stir Fry Ground Pork with Green Bean and Basil

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Kimchi Pork

Kimchi Pork

Kimchi Pork

Vietnamese Style Pork Chop with Rice

Delicious Vietnamese Style Pork Chop with Rice is presented. Can't describe how tasty was this pork chop especially served with jasmine rice. When comes to Vietnamese cuisine this is one of the well known and a must order when eating in any of the Vietnamese restaurants. Btw, can you see the mistake i've made here? It is because I add black sauce. A tiny bit makes this pork chop turns out so dark. Don't worry, in the recipe, no black sauce is needed. Last but not least no doubt, it is dark but it still taste yummy.

Vietnamese Style Pork Chop with Rice

   Ingredients   :

   6     slice pork chop with bone ( centre cut)

   3     teaspoon fish sauce

   1     teaspoon oyster sauce

   1     teaspoon fresh ground black pepper

   1     teaspoon light soy sauce

   1     teaspoon cooking wine ( i used VSOP)

   1     teaspoon sugar

   1/2  teaspoon salt

   1/2  teaspoon lime juice

   3     stalks lemon grass, smashed

   2     bulb shallot, mince

   2     cloves garlic, mince

   1     teaspoon ginger, mince

   Method   :

   In a bowl marinate pork with all the above ingredients for about 4 - 6 hours or place it in the fridge

   overnight. 

   Remove from fridge and thaw. Discard marinate. 

   Heat up the wok or pan on medium heat, add about two teaspoon cooking oil. Add in the pork, fry 

   each side for about 5 - 8 minutes.

   Prepare a plate, Scoop up rice and place into small rice bowl and put it on a plate and flip it over. 

   When the pork chop is ready, place it on the plate and arrange tomato and cucumber slice, lettuce and

   cilantro. I prefer to add some fried garlic on the top.

    Enjoy!!

   

    

Vietnamese Style Pork Chop with Rice

Long Bean Rice

A very delicious one dish meal that I can easily eat two big bowls. It can be cooked separately just dump everything in a rice cooker to cook. I prefer to cook separate, then add and mix well everything into the rice cooker. I find that everything turns watery and mushy if  cook all in a pot. It was so delicious, my children loves it as much as their mother, that is me. I hope you will like it too.

Long Bean Rice

   Ingredients   :

   11/2     lb long bean, trim and cut 2 inch length  

   1/2       lb pork belly, cut slices, marinate with pinch of salt and corn starch

   2          ginger slice

   2          cloves garlic, peel and mince

   2          tablespoon oyster sauce

   2          tablespoon vegetable oil

   1/2       tablespoon fish sauce

   1/2       tablespoon sugar

   1/2       tablespoon dark soy sauce

   1          cup chicken broth, add half portion at a time

   dash of pepper powder

   salt to taste

    Method   :

     As usual cook about 2 - 3 cups of white rice with water in rice cooker. Keep it in rice cooker.

     Heat oil in the wok, add ginger, garlic and pork belly to stir-fry. Saute everything until fragrant or

     golden brown. Dump in the long bean in wok, splash in half portion of the chicken broth and 

     continue to saute. Add oyster sauce, fish sauce, sugar, dark soy sauce and pepper powder. Stir well.

     At this time, add in the other half portion of the chicken broth. Mix well and cover with wok lid and 

     let it simmer for about 3 - 5 minutes.

     Transfer and pour everything from the wok into the rice cooker. Mix well everything until the rice 

     and long bean combines together. Taste, add 1/2 light soy sauce if needed. Let it keep in the rice 

     cooker before eat. Keep it in rice cooker on warm switch.

     Enjoy!!!

 

Long Bean 

Sweet and Sour Spareribs (King Do Guat)

Sweet and Sour Spareribs ( King Do Guat)

   Ingredients  :

   1    lb spareribs, chopped

   3    cloves garlic, mince

   2    teaspoon soy sauce

   1    teaspoon corn starch

   Curly lettuce and scallion for garnishing

* Wash and pat dry spareribs with paper towels, marinate with garlic, soy sauce and corn starch for 15

   minutes or more.

   Prepare batter with :

   3    tablespoon water

   2    tablespoon corn starch

   Sauce mixture   :

   3    tablespoon ketchup ( tomato sauce)

   2    tablespoon sugar

   1    teaspoon white distilled vinegar

   Method   :

   Heat oil, dip spareribs into batter and deep fried until cooked.

   Remove from wok and drain out oil.

   In the wok with low heat, pour in the sauce mixture, add in the pre-cook spareribs.

   Stir and mix well until all the spareribs coated with gravy.

   Dish up add garnishing and serve.

   

Sweet and Sour Spareribs ( King Do Guat)

Sweet and Sour Pork ( Gu Loh Yoke)

Sweet and Sour Pork

Sweet and Sour Pork ( Gu Loh Yoke)

Dried Oyster and Roast Pork Porridge

Dried Oyster and Roast Pork Porridge

Dried Oyster and Roast Pork Porridge

Stir-Fry Kai Lan with Roast Pork and Shrimp

This vegetable is very crunchy and with a slightly bitter taste. I loves this vegetable very much especially when eat "wui farn", means steamed white rice top it with this dish and add some egg mixture. Mmmm!

It will transformed into a marvelous yummy one-dish meal. 

Stir-Fry Kai Lan with Roast Pork and Shrimp

   Ingredients   :

   1    bunch kai lan, wash and chop 3 inch length 

   1/2 cup medium shrimp, peel and deveined (mix with 1/2 teaspoon sugar) 

   3    cloves garlic, peel and thinly slice

   1/2 cup roast pork, chop

   1/2 cup water ( i used chicken broth)

   3    ginger slice

   1/2 teaspoon oyster sauce

   1/2 teaspoon corn starch, mix with 2 teaspoon water

   1    teaspoon cooking wine ( i used shaoxing)

   carrot slice

   salt to taste

   Method   :

    Heat up the wok with oil on high heat, add ginger, garlic slice and shrimp and fry until fragrant.

      

    Add the kai lan with carrot slice and stir-fry. Splash in the cooking wine and 1/4 cup 

    chicken broth. Cover wok lid for 15 seconds. Open wok lid, add in the roast pork oyster sauce.

    Add salt to taste. Stir in the corn starch mixture and continue to stir-fry until everything in the wok

    coated with gravy. 

    Dish up and serve immediately.

    Enjoy!! 

    

  

Stir-Fry Kai Lan with Roast Pork and Shrimp

Braised Preserved Vegetable with Pork ( Mui Choy Chu Yoke)

Braised Preserved Vegetable with Pork ( Mui Choy Chu Yoke)

   Ingredients    :

   11/2 lb     sweet preserved vegetable (tim mui choy)

   1      lb     salted preserved vegetable ( ham mui choy)

   1 - 2 lb     pork belly with skin, wash and cut 

   2              stalks green onion, trim

   2              teaspoon sugar

   5 - 6         cloves garlic, slightly smashed

   3 - 4         ginger slice

   2 - 3         anise star

   1              teaspoon oyster sauce

   11/2         cup chicken broth

   1              teaspoon dark soy sauce

   11/2         teaspoon vegetable oil

   1              teaspoon corn starch mix with 2 tablespoon water

   dash of pepper powder

   salt to taste

   Method    :

    Wash and soak sweet and salted preserved vegetable for about 2 hours. In between change the

    water and remove soil. Remove and squeeze out water and cut about 1 inch length or smaller at your 

    choice.

  

     Marinate pork belly with pinch of salt, sugar and dash in pepper powder and light soy sauce. Mix and

     set aside.

     Heat oil in the wok on high and fry ginger slice and garlic until aromatic. Add pork belly to fry for

     about 3 - 5 minutes. Add in the preserved vegetable and green onion and continue to fry  everything

     in the wok.

     

     Add in chicken broth, sugar, anise star, dark soy sauce, oyster sauce. Close wok lid and let it simmer

     low for approximately 30 - 45 minutes. When its ready, taste and adjust if needed.

     Dish up and serve with hot rice or porridge.

    Enjoy!!

   

   

Braised Preserved Vegetable with Pork ( Mui Choy Chu Yoke)

Roast Pork - Siew Yoke

Siew Yoke

Roast Pork - Siew Yoke

Braised Potato with Ground Pork

Braised Potato with Ground Pork

Braised Potato with Ground Pork

Dry Pork Curry

Dry Pork Curry

   Ingredients    :

   11/2        pound pork, cut slice

   1/4          cup curry powder

   2             teaspoon chili powder

   1/2          teaspoon cumin powder

   2             anise star

   3             teaspoon salt

   11/2        teaspoon sugar

   1/2          coconut milk ( i use fresh milk)

   5             teaspoon vegetable oil

   some curry leaf

  

* 5 - 6        bulbs shallot, peel

* 3             cloves garlic, peel

* 1/4          cup water

   3             stalks lemon grass, cut and smashed

( Blend all * ingredients except lemon grass, set aside)

    Method    :

    Marinate chicken with curry powder and chili powder for 15 minutes or more.

    Heat up the wok, add oil and fry the blended mixture plus lemon grass till aromatic. Add cumin   

    powder, anise star, marinated pork slice and fry until fragrant or oil out.

    Continuously to fry for about 10 - 15 minutes. Add salt and sugar, adjust the heat to low, close the 

    wok lid and let it simmer for 5 minutes.

    Open wok lid, mix and fry everything in the wok, pour in the coconut milk ( fresh milk), fry and 

    combine everything in the wok. Dish up and serve with white rice or roti.

Dry Pork Curry

    Enjoy !!!

Marmite Pork Ribs

Whenever there is a day i don't boil any soup, my husband will definitely prepare marmite soup for himself and for the kids. I noticed he is a big lover for marmite and bovril. You will be able to find at least one of each bottle of marmite and bovril in my fridge. Sometimes he doesn't know he already brought some at home and still goes to buy more whenever he gets the chance. Is it that he has nothing to buy at the grocery besides marmite and bovril? Hahaha!!! I don't know why he likes it so much, never know, i guess maybe during his childhood, his family seldom boils soup at home. I think i will ask him if i get the chance, maybe tonight cause i'm a little curious now hehe!!

Now Marmite Pork Ribs is presented, Enjoy!!!

Marmite Pork Ribs

   Ingredients     :

   11/2      pound pork ribs, clean and chopped into 2-inches 

   2           cloves garlic. peel and mince

   2           teaspoon soy sauce

   1           teaspoon ginger sauce

   1           teaspoon corn starch

   (marinate everything above for 1/2 an hour or more)

    Prepare marmite sauce  :

    1         teaspoon marmite sauce

    1         teaspoon oyster sauce

    2         teaspoon ketcup sauce ( tomato sauce)

    3         teaspoon sugar

    2         dash pepper powder

    2         teaspoon honey

    5         tablespoon water

    pinch of salt    

   ( mix well all the sauce ingredients, set aside)    

     Garnishing     :

     1        stalk green onion, trim and cut small cubes

     1        teaspoon sesame seeds, roasted

     1        small red chili, cut small strips

      Method    :

      Fry the pork ribs in hot oil till golden brown or cooked. Remove from wok.

      Adjust the wok to low heat, add 1 teaspoon vegetable oil in the wok, pour in the marmite sauce.

      Add the cooked pork ribs into the wok, fry till everything is coated with gravy. 

      Taste, if prefer sweeter, add 1/2 teaspoon sugar or honey.

       Dish up, add garnishing and serve.

      

    

Marmite Pork Ribs

Steamed Pork Ribs In Spicy Bean Sauce

This is a wonderful dish, it boosts up your appetite. It is a very nice meal to eat with your family and a easy meal to eat with white rice. My mom taught me how to make this dish and ever since then i have been making this for my daughters. They love it so much especially my eldest one. She can just eat this the whole day.

   Ingredients     :

   1       pound pork ribs, chopped into small pieces

   1       knob ginger, peeled and cut into slices

   2       cloves garlic, peeled and minced

   2       serrano chili, cut into small pieces

   2       teaspoon bean sauce

   1       teaspoon vegetable oil

   1/2    lime, squeeze out juice

   1/2    teaspoon corn starch

   1/2    teaspoon soy sauce

   pinch of sugar

   pinch of salt

   dash of pepper powder

   some green onion 

   Method    :

   Marinate chopped ribs with all the above ingredients for 15 minutes or more.

   Place the ribs in a metal plate or corningware plate. 

   Steamed the ribs in hot water for 25 minutes.

   Serve with white rice.

Steamed Pork Ribs In Spicy Bean Sauce

Stir-Fry Kai Lan Roast Pork

Stir-Fry Kai Lan With Roast Pork

   Ingredients   :

   1          pound kai lan, wash and cut into pieces

   180g    roast pork, cut slice

   2          cloves garlic, slightly smashed

   3          ginger slice

   2          teaspoon oyster sauce

   1/4       cup water

   1          teaspoon salt

   1/2       corn starch, mix with 2 teaspoon water

   1          teaspoon cooking wine ( i use shaoxing)

   2          teaspoon vegetable oil

   Method    :

   Wash and soak kai lan in water for 1/2 an hour, remove and drain water in a colander.

    Heat up the wok on high heat, add cooking oil, ginger slice, garlic and kai lan to fry for about 20

    seconds.

    Add roast pork and continue to fry, add oyster sauce, salt and water. Splash in the cooking wine and 

    cover the wok lid. Let it simmer for 10 - 15 second. Open lid and stir in the corn starch water, mix

    and combine everything in the wok coated with gravy. Dish up and serve.

    Enjoy!!!

    

Pork, Kidney And Egg Soup

This Pork, Kidney And Egg Soup is my mom's recipe. Another famous soup for confinement is which my mom will definitely make this for at my confinement. I usually will only drink the soup but will not be eating the kidney neither the liver.
My husband is a huge fan of this soup and will always request for this soup, today he brought home some pork kidney from the market and requested me to boil this for him. This will be his one dish meal tonight. I don't know how to treasure this soup however i am very good in cleaning and getting rid of the kidney smell. First you need to remove all the white and red tubes from the kidney. Soak the kidney in salt water for 20 minutes or more. Wash and change water frequently until the water becomes clear.

Pork, Kidney And Egg Soup

   Ingredients    :

   2         pig kidney, clean and halves 

   1         knob ginger approximately 5cm, thinly slice

   2         can chicken broth

   2         teaspoon cooking wine ( i use shaoxing)

   1         teaspoon salt
   5         peppercorns, smashed

   1         teaspoon sesame oil

   1         sprig parsley, cut into pieces

   2         eggs

# 120g   lean pork, thinly slice

# 1/2      teaspoon corn starch

# 1/2      teaspoon soy sauce

# 1/2      teaspoon sesame oil

(Marinate pork with all the # ingredients for 15 minutes or more)

   Method     :

   Wash and clean pig kidney, soak in water for a while. Blanch pig kidney in hot water for 6 - 10 

   minutes.

   Open can and boil chicken broth, add lean pork slice, peppercorn and ginger.

   Add pig kidney, salt and sesame oil, crack in the eggs and off the stove. Close lid and simmer for 5 -
   8 minutes, add cooking wine and scoop out into a soup bowl.

   Sprinkle with parsley, dash in pepper powder and serve while it's hot.

   Enjoy!!!

   

   

   

Fried Pork ( Char Chu Yoke)

Fried Pork ( Char Chu Yoke)

Mint Leaves With Pork And Salted Egg Soup

Mint Leaves With Pork And Salted Egg Soup

   Ingredients    :

   1        bunch mint leaves

   21/2   cup water

   80 g   lean pork, cut slices, add 1/4 teaspoon corn starch and pepper powder

   1        salted egg, crack in a bowl

   1        cube chicken bouillon

   1        teaspoon oil

   1/2     teaspoon sugar

   3        ginger slice

   1        garlic, peel and slightly smashed

   

    Method    :

    Boil water, add ginger slice, garlic and pork to boil for 3 - 5 minutes on medium heat.

    Add chicken bouillon, add oil, mint leaves, sugar and gently pour in the salted egg and reduce heat.

    Add oil sugar and mint leaves. Off the  stove and let the soup sit in the pot for a while.

    Serve.

    Enjoy!!!

   

   

Mint Leaves With Pork And Salted Egg Soup