Potatoes with minced meat

Ingredients

2 potatoes (approx. 300g, peeled, sliced)
100g minced pork
300ml water
1 tbsp minced garlic

Marinade:
1 tsp salt
1 tsp sugar
1 tsp tapioca flour

Seasoning:
1/2 tsp dark soya sauce
1 tbsp oyster sauce
1/2 tsp salt, 1 tsp sugar
1/8 tsp pepper

Garnishing:
1 sprig spring onion (diced)
1 red chilli (diced)

Method:

1. Season minced pork with marinade for 30 mins.

2. Heat the wok with 2 tbsp of oil. Fry garlic and seasoned minced meat. Add in potato slices and stir fry well. Add in seasoning and water, cook till potatoes softened. Turn off heat.

3. Dish up and garnish before serving with rice.


(ref: Y3K recipes - Issue 33)

Steamed Spare Ribs with Water Chestnut

Ingredients

800g spare ribs (cut into pieces)
40gm chopped garlic
30gm chopped old ginger (more spicy)

Seasoning sauce
1/2 tbsp light soya sauce
1/2 tbsp sugar
1 tbsp cornflour
1 tbsp wine
1 tbsp spicy & hot bean paste
1 tsp chichen powder
1 tsp pepper
1 tsp sesame oil
5 tbsp water

Garnish:
2 stalk of spring onion (diced)
1 piece red chilli (shredded)


Method:

1. Add 1 tbsp wine to the spare rib, then 1/2 tbsp sugar, use chopstick to mix well.

2. Put 1 tsp pepper, 1 tsp chicken powder, 1/2 tbsp light soya, 1 tbsp spicy & hot bean paste, 5 tbsp water mix well into a bowl.

3. Then add to the pork rib, use chopstick to stir well and let it marinate for 15 mins or more, add sesame oil.

4. Before steaming, add 1 tbsp of cornflour to the spare ribs to mix together, then subsequent add in minced garlic & minced ginger.

5. Use chopsticks to stir them well, add in chopped water chestnut, mix for 5 - 10 mins.

6. Pour into a tray, use big fire to steam for 20 mins.

7. Garnish with spring onion & chilli to serve.


(Ref: Mdm Koh's restaurant cooking)

Minced Pork steamed with salted fish

Ingredients

250g minced pork
1/4 tsp starch mixed with 2 tsp water
1/4 tsp sugar
1/4 tsp sesame oil
2 tbsp water
1/8 tsp soya sauce
1/8 tsp pepper
1/8 tsp salt
2 cm salted fish, soak overnite and pan-fried until crispy
2 cm ginger, cut into strips

Garnishings
1 stalk of parlsey (cut)
1 chilli (cut into strips)


Method

1. Mix the minced pork with 2 tbsp of water, then add in starch liquid, sesame oil, soya sauce,salt and pepper. The spread and press into a metal plate or bowl.

2. Cut the salted fish into small pieces and scatter on top of the meat, scatter ginger strips on the top and drizzle with oil, steam for 10-15 mins

3. Garnish with parlsey and chilli before serve.

Stir Fried Bean Threads with minced pork (pic)

Ingredient

200g minced pork (add 2 tbsp of tap water to mix first)
250g bean threads (Lung Kow Brand)
2 stalks of spring onion
1/2 tbsp chopped garlic
1/4 tbsp ginger juice
1 tbsp hot bean paste
600ml of chicken stock
1 tbsp huatiao (chinese wine)

Seasoning

1 tsp salt
1/2 tsp msg
1/2 tsp sugar
1/4 tsp pepper powder


Method

1. Soak the bean threads in tap water, remove rinse & drain dry.

2. Heat wok with 2 tbsp oil, add in garlic to fry, then hot bean paste, once it well mix, add in minced pork, ginger juice to fry until fragrant, add in wine and chicken stock, stir well, then add in the seasoning sauce, then keep on stirring until the chicken stock dry up, off fire, sprinkle chopped spring onion.

Fermented Beancurd with minced meat (pic)

Ingredient

200gm minced meat (mix with 2 tbsp of tap water first)
4 pieces of taukwa
4 pieces of garlic
2 pieces of fermented beancurd (shanghai brand)

1 stalk of spring onion for garnishing

Seasoning:
1 tbsp of crystal sugar
200 ml of chinese cooking wine (huatiao wine)

Method
1. Cut the taukwa into small cube then chop garlic into fine pieces.

2. Heat up the wok with 1 tbsp of oil, add taukwa to fry, until taukwa slighty crispy, remove and set aside

3. Add in the minced meat to fry until it about slighty cooked, add in smashed fermented beancurd, to stir fry, then add in chopped garlic, add in crispy taukwa to stir fry, until taukwa well mixed, add in 1 tbsp of crystal sugar, then let it cook.

4.Once crystal sugar melt, add in 200 ml of chinese wine, let it cook, until all the wine is absorbed to the meat & taukwa, you can smell of the fragrant of the fermented beancurd, off fire, garnish with spring onion and serve.

Drunken Chicken, Braised Spare Ribs, Steam Rice with Lotus Leaf

Drunken Chicken

Ingredients

1.2kg chicken
1/4 bowl of Hua Tiao Wine
3/4 bowl of "Zhenshu Hung" wine

Stuffing chicken with:
2 stalks of spring onion
2 slices of ginger

Seasoning (for chicken)
3/4 tbsp salt
1 tbsp ginger juice (old ginger)
1 tbsp Hua Tiao wine


Method:

1. Wash and drain whole chicken. Prepare the seasoning into a bowl, stir until the salt is dissolved.

2. Once the chicken is drained dry, rub the seasoning all over the chicken, then let is set aside for 1 hour.

3. After 1 hour, stuff in the whole stalk of spring onion and ginger into chicken stomach.

4. Prepare the steamer, until it boiling hot, put the chicken to steam under high fire for 20 to 25 mins.

5. After 20 - 25 mins, let the chicken cool down, after that drain dry and cut into 4 portions.

6. Use the balance steaming chicken sauce to mix with 3/4 bowl of ZhenZhu wine & 1/4 bowl of huatiao wine, then pour it over the 4 portion of chicken, and let it soak then put them into the refrigerator for 1 day or overnite.

7. After 1 day, you will see the jelly surrounded the chicken.

8. Ready to serve as cold dish.



Braised Spare Ribs

Ingredient
1 kg spare ribs (soft bone xiao pai gu)
600gm spinach (big leaf kind)
5 slices of ginger
5 stalk of spring onion
5 pieces of garlic
5 pieces of small onion (shallot)

Seasoning (spare ribs)
6 tbsp of spinach juice
2 tbsp of light soya sauce
2 tbsp cornflour


Method

1. Wash the spinach, drain dry. Cut off the stem and pound it then squeeze out the juice for seasoning sauce.

2. Prepare the seasoning sauce in a bowl, then season the spare ribs for 1 hour.

3. After 1 hour, prepare the wok to be hot, then pour in 2 tbsp of oil to fry the seasoned spare ribs, fry until fragrant, about 30% cooked, when it turn slightly brown.

4. Sprinkle some huatiao around the side of the wok, then add garlic, ginger, shallot, 1 bowl (250ml) of water to fry a while, subequently add in 3 bowl of water.

5. Let the wok cook until boil, add 5 small rock sugar, 4 tbsp os "Zhenshu Hung" wine
then let it cook.

6. Put a few pieces of pork rib into 1.5L corning ware to cook awhile.

7. Then off the fire of the wok, then add the balance of pork rib into the corning ware to cook.

8. Use high fire to cook for 10 mins, then add the whole 5 stalk of spring onion.

9. After 10 mins, reduce to low fire, let it simmer for another 30 mins to 1 hour until the spare ribs is soft.



Steam Rice with Lotus Leaf

Ingredient
500gm Glutinous rice,
2 big yellow onion
70gm dried prawns (wash, soak & chop fine)
150gm chinese sausage (wash, remove skin, cut into cube)
2 pieces of lotus leaves (for wrapping rice)
2 eggs (for garnishing)

Seasoning
1 tsp salt
1 tsp sugar
1/2 tbsp light soya sauce
1/2 tbsp dark soya sauce,
1/2 tbsp sesame oil
1/4 tsp pepper


Method

1. Wash and soak glutinous rice, drain well, then add in 2 tbsp oil, 1 tsp salt, mix them well evenly, then let it steam for 45 min, under boiling water.

2. Put lotus leave to soak for 5 to 10 mins, then put in boiling water to boil for 5 to 10 mins, then wash and drain dry, use a dry cloth to clean it and keep it dry.

3. After 45 mins, the glutinious rice is cooked then set it aside.

4. Put 1 tbsp oil on the wok, to fry the beaten eggs into scramble eggs and remove.

5. Put 1 tbsp of oil, then put in chinese sausage to fry until fragrant, add onion, and dried prawns to fry until fragrant, keep on stirring.

6. Add in cooked glutinous rice to fry & stir well, fry until no lumpy, sprinkle some water as and when, until all loosen, while frying, add seasoning to fry.

7. Fry until all evenly mix, add in the scrambled eggs to fry, mix it well and remove.

8. Prepare a metal plate, then put the lotus leaf on the plate, with the sharp edge facing on the plate.

9. Put abt 2 lotus leaf then put in the fried glutinous rice then wrap it up, tighten it with toothpick, then bring to steam for 1 hour.

10. It will be ready to serve after 1 hour.

Fried Black Soya Bean Chicken & Stir Fry Pig Liver

Fried Black Soya Bean Chicken
Stir Fry Pig Liver with ginger & spring onion


Ingredient:
300gm Liver (sliced)
20gm Ginger (young type)
1 stalk of spring onion (cut into 3 inches size)
50gm Black Fungus (soaked weight) - soaked and strip

Seasoning for liver
1/2 tbsp light soya sauce
2 tsp cornflour
1/4 tsp pepper
1/2 tbsp ginger juice
1 tbps dark soya sauce
1 tbsp chinese wine (hua-tiao jiu)

Preparation & Cooking process:
1. Buying of liver must be smooth, no dot blood in the liver, smooth & powderly form.

2. Remove the white strip in the liver, cut into portion, then use the chopper to slice and lies flat, not too thin.

3. Wok hot, pour water in the wok to boil, put in sliced liver, off fire, scoop up and drain dry, then go thru tap water, then drain dry.

4. Prepare a bowl, add 1/2 tbsp light soya sauce, 1 tbsp dark soya sauce, 1/2 tbsp ginger juice, 1/2 tbsp hua tiao wine, stir well, pour in the cold liver to mix well, add in 2 tsp cornflour to mix, use chopstick to stir well. (tips: morning season, put in open air with net cover then at nite can cook for dinner, after seasoning cannot put in the fridge cos water will come out.)

5. Wok hot, add 1 - 2 tsp oil to fry black fungus, fry until color turn abit light, remove.

6. Add ginger strip to fry, add 1 tbsp oil to fry in low fire, fry until smell of ginger fragrant, turn high fire, put in spring onion, black fungus, add hua tiao wine, add liver cover for 1 min (let the liver absord the wine)

7. Open the cover, then fry until a bit sticky, add sesame oil and cover, off fire, rest for 1 min, open cover and scoop up to serve.


(ref: Mdm Ee's Home-cooking)

Shredded pork with garlic sauce - sichuan style

Ingredients:
500gm pork meat (rou tou)

120gm water chestnut
4 tbsp black fungus
3 tbsp spring onion
1 tbsp chopped ginger
2 tbsp chopped garlic

Seasoning:
1 tbsp light soya sauce
2 tbsp water
1 egg white
2 tbsp corn flour

Gravy:
2 tbsp water
1 tsp sugar
2 tbsp light soya sauce
1 tbsp white vinegar (rice vinegar)
1 tbsp sesame oil
1 tbsp corn flour
some pepper
1 tbsp wine (add in later)

Method
1. Cut the pork into thin strip then put into a mixing bowl, add in light soya sauce, water and mix well, add egg white and mix again.

2. Add in cornflour, use 2 hands to mix it well, forward and backward then leave it aside to set for 20 mins.

3. Water chestnut, peel off skin and cut into strip. Black fungus soak soft, then cut into strip, spring onion cut into small pieces.

4. Mix the gravy and stir it well inside the bowl.

5. Parboil the shredded pork in medium heat. Once the meat turn slight white, remove and drain dry.

6. Heat up the wok, put 2 tbsp of oil, put in chopped garlic, ginger to fry until fragrant. Add black fungus and stir, add in the parboil shredded pork to stir then sprinkle hua tiao wine around the wok.

7. Stir and fry well, add water chestnut and stir it for 3 times.

8. Add gravy then stir for 5 times, add water (if the gravy is too thick)

9. Stir in the spring onion, off fire and dish up to serve.

Sweet & Sour Pork - sichuan style

Ingredient
500 gm pork meat - this pork is near the belly called bu jian tian rou

1 green pepper (cut into pieces)
1 yellow pepper (cut into pieces)
2 red chillis (cut into pieces)
1 big yellow onion (cut into pieces)
1 tomato (cut into pieces)
1/2 can of cube pineapples (drain dry, discard the water)

Gravy:
4 tbsp water
1/2 tsp salt
4 tbsp sugar
2 tbsp black vinegar (chiang kiang brand)
2 tbsp white vinegar (rice vinegar)
3 tbsp tomato sauce (maggie brand)
2 tbsp plum sauce (kwong cheong thye brand)
1 tbsp chilli sauce (maggie brand)

Thickening (well-mixed in a bowl):
1 1/2 tbsp cornflour
2 tbsp water

Seasoning for the meat:
1 tsp salt
1 egg
1 tbsp water
1 tbsp pepper
1 tsp custard powder
2 tbsp cornflour

Coating
200gm of potato starch

Method
1. Cut the meat into small cube then put into a mixing bowl, add in salt, pepper, water & egg, use hand to mix well.

2. Add in custard powder, cornflour, mix and season them for 30 mins.

3. Prepare a mixing bowl with all the gravy, and stir them well.

4. Once 30 mins over, prepare a plate of potato starch, then put the seasoned pork into it, for coating, coat them well enough.

5. Wok hot, put in 2 cups of oil, once the oil is heated up, put in coated pork and deepfry, then once it turn abit brownish, scoop up and drain.

6. Reheat the wok again, once the wok is heated up, put in the deepfried pork into the wok for the 2nd time, just parboil a while and remove, drain dry.

7.Heat up 2 tbsp of oil, put in yellow onion, green pepper, yellow pepper, sprinkle some hua tiao wine, add gravy to cook.

8. Once the gravy is boiled, add in thickening, add tomatoes fry until a bit thicken, then add in pineapple & chillies, deep fried pork, then stir a while, off fire.

9. Dish up to the plate & serve.

Pork Ribs With Champagne

Ingredients:
1 kg pork ribs or pork chop (clean, hammer both side)

To marinade: 2 tbsp water
2 tbsp light soya sauce
1 egg yolk
1 tbsp meat tenderizer - make the meat more soft
1 tsp bi-carbonate of soda - make the meat more crispy
1 tbsp cornflour
1/4 tsp 5-spice powder
½ tbsp ginger juice
½ tbsp garlic juice

Serving sauce:
½ rice bowl champagne (150ml, ‘Babycham’ Sparkling Perry)
3 tbsp 7 – up soft drink
3 tbsp lemon juice a bit of lemon skin
½ tsp salt
2 tbsp sugar
1 tbsp custard powder + 2 tbsp water

Method: 1. Clean pork chop or spare ribs, use hammer to hit both side, and marinade for 3 hours, then deep fry till golden brown, remove & drain well. Use either stainless steel pan or non-stick pan to fry serving sauce because of lemon juice. Don’t use iron pan. Then soak (for a while) fried pork chop in serving sauce piece by piece, remove and place on serving plate.

Steam eggs w/minced meat

Ingredients:150 g mince meat
5 dried mushroom (soak & dice)
2 fresh eggs (beaten)
1 century egg (mashed)
1 salted egg (do not cook it, break it up then mashed the egg yolk)
Seasoning:1 tsp sugar
1 tsp salt
1 tbsp light soy sauce
2 tsp cornflour
1 bowl stock (can be chicken bones soup)
optional: 2 tbsp oil
Method:
1. Season minced meat with 1 tbsp cornflour, tbsp water, 1/2 tbsp light soy sauce for a while. Fry seasoned minced meat until fragrant then dish up and set aside. (you need to fry the minced meat into semi-cook so that it will not stick to your metal plate after steaming)
2. Break the egg, century egg mashed, salty egg yolk mashed and salt egg white into a bowl,add in seasoning and beat well. Put the fried minced meat into a metal plate, then pour in the egg mixture. Steam for 10 mins. Once steaming time is over, just off fire, dun not open the cover immediately, wait for 5 mins then ready to serve.

Curry Mutton

This recipe is extracted from Cookbook of Tham Yui Kai.

My friend ask me to buy this book for her, then she try cooking curry mutton, she say it very nice, she follow exactly the instructions given in the book, so i think worth sharing here.

Ingredients:
1 kg mutton
1 coconut shreds
20 dried chillies
150g shallot (small onions)
4 pcs candlenut (buah keras)
3 stalks lemon grass (serai)
3 tbsp Curry powder
10 pcs Cardamon (buah palaga)
1/2 inch Cinnamon
6 pcs Cloves
4 pcs potatoes
50g Asam

Preparation:
1. Cut the mutton into pieces, (each of it is about 60g) . Theb boil them with boiling water for about 20 mins. and remove from stove. Remove stems and seeds from dried chillies, then soak in warm water for a while. Scale the small onions and garlic.

2. Soak the candle nut for a while. Clean and smash the lemon grass. Peel and cut each of the potato into 4 or 6 pieces. Add (3-rice bowls) 900 ml of fresh water to coconut shreds and extract the juice. Add 3 tbsp of fresh water to asam and knead well for use. Grind the dried chillies, small onions, garlic and candlenut together.

Method of cooking:
1. Clean and heat the pan. Pour in 5 tbsp of oil to boil. Add in the grinded ingredients, lemon grass and curry powder to fry for about 5 mins.

3. Then add in the coconut juice, mutton, cinnamon, cardaamon and cloves to cook for about 30 mins. Lastly add in the potato, asam juice, salt 1/2 tbsp, sugar 3 tsps to cook for about 30 mins over slow flame until cooked.

Braised Pork Trotters

Ingredients:1 kg Pork leg with meat (with skin on it - front leg)
2 pcs dried chilli with stem unpluck (this is to retain the seeds from coming out while cooking)
10 pcs of garlics
2.5 cm of cinnamon
Seasoning for the pork leg:1 tbsp of light soya sauce
1 tbsp of dark soya sauce
Gravy:2 bowls (600 ml) of water
3 tbsp of light soya sauce
2 tbsp of dark soya sauce
1 tbsp of sugar
1 tbsp of black vinegar

Method:1. Wash & drain the pork leg for about 20 - 25 mins. Put it in a mixing bowl, add 1 tbsp of light soya sauce, 1 tbsp of dark soya sauce. Use a rice scoop to mix it, do not use your hands.
2. Stir it upwards for 3 - 5 mins until it turn sticky and dry, you dun see any liquid content. Heat 2 tbsp of cooking oil, once the wok is hot, put in the pork leg, skin facing down to fry, all the way big fire, turn around the wok while frying, clockwise or anticlockwise, let the skin cooked until slightly burnt like skin of the char siew meat (fattening belly pork).
3. Then once it burnt, off fire, bring it to rinse thru tap water and drain dry set aside. Bring the claypot or stainless steel pot to the stove, to heat up. Add 2 tbsp of cooking oil, put in the dry chilli to fry, until the dry chilli expanded. Add in garlic, cinnamon then fry until oil slight turning to brownish, off fire, add in 3 tbsp light soya sauce, 2 tbsp sugar.
4. Turn on the fire, to cook the ingredient inside the claypot, do not stir fry the sugar, let it cook until dissolve, you see bubbles, put in the pork leg.. Add 2 bowls of water to stir in, add 2 tbsp of dark soya sauce, set to high fire to cook the pork leg. Cover the claypot, let it cook at high fire.
5. Once its boils, you see bubbles, add in 1 tbsp of black vinegar, then change to low fire to braise (note: vinegar is added to soften the pork leg meat) . After 15 mins, open the claypot, and stir the pork leg inside, turn to high fire let it cooked.
6. After 10 mins, turn to middle fire, then let it cook slowly, every 15 mins stir the pork leg. Total time to cook this pork leg aboutl 45 mins to 1 hr. After 45 mins to 1 hour, you can discover the pork leg is very tender and tasty. It is ready to be serve.
I tested and tried this recipe the next day after the lesson been taught, it was delicious, my family members enjoy it so much, will be cooking it another time again. I find it so simple, use cinnamon can make this pork trotter so tasty, trust me it isnt oily at all.