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.

Fried Rice, Ginger & Egg

Ingredients:1 bowl of cooked rice
1 tbsp of sesame oil
1 beaten egg
1 tbsp of old ginger (shredded)
1/4 tsp salt
1/4 tsp sugar
Method:1. Heat wok with sesame oil, saute in ginger till fragrant. Stir in beaten egg till golden brown, add in cooked rice. Sprinkle salt, sugar and stir thoroughly. Dish up and serve hot.

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.

Steam 3 Kinds of Eggs

Ingredients:
3 nos. of eggs
3 nos. of century eggs
3 nos. of salted eggs

Seasoning sauce
½ tsp salt
1 tbsp cooking oil
3 tbsp tap water

Method:
1. Cook the fresh eggs, for 3 mins, then scoop it up, use a knife to crack on certain part of eggs.

2. Salted eggs have to be boiled for 10 mins. Do not cover the pot while boiling. Once it had been cooked, take out the salted egg then break the shell with a knife, cut one side into 3 parts then cut into dice.

3. Century eggs put in the balance water of salted eggs to boil, this is to get rid of smell of century eggs.Then let it boil for 2 mins, then let it to be cool down. Put some oil, use tissue paper to rub along the base and corner of the tray.Put pepper into a mixing bowl, add 1 tsp cornflour, 5 tbsp of water mix them together until well.

4. Beat the eggs with a pair of chopsticks until it turn milky, add ½ tbsp of cooking oil. Pepper solution is done, add in the beaten eggs and add ¼ tsp of salt mix them well together. Put in century & salted egg into the egg mixture, continue to mix all well, then pour over the greased tray, use a pair of chopsticks to mix well.

5. Once water boil, put in the tray of egg mixture to steam. Steam for 12 mins high fire. Do not steam with cover closed, open a big of gap. After 12mins, cool it down, before cutting, it will be ready to serve.

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.