Braised Pork Belly (东坡肉)

The key to this dish is how to make it fat but not greasy, if successfully make it till non greasy then it is super yummy.



These are what you need .........


Utensils

Non stick pot


Ingredients

1 pc of pork belly, cut into square
1 pc cinnamon
5 pcs clove
5 pcs cardamom
3 pcs star anise
1 tablespoon rock sugar
4 tablespoons soy sauce
1 tablespoon thick soy sauce
Few romaine lettuce
Water


Instructions

1. Heat up the non stick pot with medium flame
2. Fry the pork belly till every sides are golden brown. Do not add any oil because through the frying process, the fat from the pork belly will transform into oil. 
3. Throw away the oil from the pot
4. Put in all the spices, add in water enough to cover the pork belly, high flame bring to boil, turn to small flame simmer for 3 hours. 

Now the dish is ready to serve ..........

Bean Curd Coated Salted Egg Yolk

Simple ingredients make up a delicious dish but through a quite complicated process.




These are what you need ...............


Utensils

Wok
Pot


Ingredients

2 Bean curd (tofu), cut into 4 pieces
2 Salted egg, make into hard boiled
Oil


Instructions

1. Fill water into pot, boil salted egg for 15 mins. 
2. Cut salted egg into half, scoop out the egg yolk set aside
3. Cut the egg white into small cube set aside.
4. Put some oil into wok, fry the bean curd till four side golden brown. Take out the bean curd, cut into smaller cube set aside. 
5. Put some oil into wok again, put the salted egg yolk in it, fry till it become liquid form, 
6. Put in the bean curd and salted e egg white, lightly stir till all the ingredients coated with salted egg yolk. This is the crucial part, stirring movement must be gentle in order not to break the bean curd and salted egg white. 

Now the dish is ready to serve ...........

Braised Bitter Gourd With Chicken

So happy to see Taiwanese bitter gourd in market today, remembered when I was traveled to Taiwan, I was so impressed by this bitter gourd.



These are what you need......


Utensils

Wok


Ingredients

200gm Taiwanese bitter gourd, cut into chunks
3 chicken drums, chopped into 5 pcs each
1 tablespoon preserved black bean, finely chopped
1 tablespoon sugar
Salt to taste
Water
Oil


Instructions

1. Heat up the wok with oil, stir fry the preserved black bean till fragrance,
2. Add in chicken fry for few minutes, 
3. Add in bitter gourd fry for few minutes. 
4. Add enough water to cover all the ingredients, turn to high flame, bring to boil. 
5. Turn down to medium flame, braising for 1/2 hour
6. Turn up to high flame to thicken the gravy, add in sugar and salt to taste.

Now the dish is ready to serve .............

Salt - crusted Fish (盐焗鱼)

Instead of salt - crusted chicken, I made it with fish, yet is so juicy and delicious. This recipe goes well with any kind of fish except those oily fish, white flesh just fine.




These are what you need ..........


Utensils

Baking tray
Oven


Ingredients

300gm ikan kurau (Treadfin. Tai Mah Yau Yee [Chinese], Koduva Meen [Tamil]), do not scaled (the scale will prevent the fish from saltiness and dryness)
1/2 lemon, thickly sliced
A hand full of basil leaf
400gm salt


Instructions

1. Lay aluminum foil on baking tray. 
2. Season fish with some salt at belly, stuff lemon and basil leaves in it. 
3. Squeeze some lemon juice over fish. 
4. Add some water to salt in order to hold together. 
5. Form a firm salt base on baking tray, place fish on top, cover the whole fish with the balance of the salt. 
6. Preheat oven at 180°, bake the fish for 20 mins. 
7. For timing wise, it depends on the size of the fish, bigger fish, longer time. 
8. After 20 mins, take out from oven, tap lightly on salt crust to remove, peeled the skin of the fish. Now the dish is ready to serve .........

 

 

Potato Pie

First attempt to make a pie, end result quite satisfying except can't get a big sheet of puff pastry so that the outlook turn out to be a bit out of perfection.



These are what you need ..........

Utensils

Pot
Oven
Rice cooker
Glass container (heat resistant)


Ingredients

100gm minced pork
200gm American potato, cut into chunks
1 big onion, roughly cut
1 carrot, cut into chunks
1 green capsicum, roughly cut
6 button mushroom, cut into half
Some coriander and spring onion, finely chopped
2 tablespoons of tomato sauce
1 tablespoons of corn starch
Salt to taste
Oil
100ml pork stock
2 ready made puff pastry


Instructions

1. Steam the chopped potatoes for 20 mins, set aside. 
2. Heat up the pot with some oil, stir fry the minced pork till turn colour
3. Add in carrot keep stir fry for few minutes
4. Add in pork stock bring to boil
5. Add in capsicum, onion, potatoes and button mushroom, add water till reach surface, keep boiling for few minutes
6. Add in tomato sauce and salt to taste, corn starch should add in now to thicken the gravy. 
7. Stir in coriander and spring onion. 
8. Transfer all to the glass container, lay 2 sheets of puff pastry on top, sealed the edge, cut some line on puff pastry in order to release the steam. 
9. Preheat oven to 200°, put glass container in for half an hour or till puff pastry is golden brown. 

Now the dish is ready to serve ..........

 

Fried Portobello Mushroom

I always like mushroom, whatever type of mushroom, huge portobello mushroom is my top choice, the natural sweetness always excite my palate.



These are what you need ...........

Utensils

Frying pan


Ingredients

2 portobello mushroom, sliced thickly
1 onion, roughly chopped
Butter
Salt to taste


Instructions

1. Heat up the pan and melt some butter, lightly fry the portobello mushroom till fragrance
2. Sprinkle some salt on it, set aside. 
3. Put some butter in pan again, lightly fry the onion till soft, season with some salt. 
4. Placed onion around the portobello mushroom. 

Now the dish is ready to serve ..........

Sweet And Sour Pork Rib

So satisfying by making the pork rib to exactly the taste I want,  yum yum.




These are what you need ..............


Utensils

Pot


Ingredients

4×3" pork rib
Some coriander
Oil
Water

Marinate sauce - 6 tablespoons of honey
                               3 tablespoons of apple cider    
                               vinegar
                               3 tablespoons of rice wine
                               1 small teaspoon of salt


Instructions

1. Marinate the pork ribs over night with the marinate sauce. 
2. Heat up the pot with some oil, seared the pork ribs till both side golden brown. 
3. Add in the balance of the marinating sauce, add water till just above the pork ribs, lower the flame simmer till gravy thickened. 
4. Garnish with some coriander. 

Now the dish is ready to serve..........