Stewed pork belly with chestnuts
Dried chestnuts are mostly use in chinese cooking as in stewed, braised as it takes a long time to soften. It pair well with duck or pork. This dish that I’m making is similar with the chinese bak chang, meat dumpling.
Ingredients 3stick chinese sausage ( lap cheong ) 2stick preserved goose liver sausage ( yun cheong) 1piece preserved meat(lap Mei) 2 tbsp light soy sauce 1 tsp sesame oil 2 cup rice with 2 rice bowl of water Directions 1.Remove casing of the the Chinese sausage ( lap cheong ) under water 2.blanch all meat for 1 minute then drain 3.Wash rice till water are clear then add water and add all blanch meat, soy sauce, sesame oil and cook rice as usual 4.Removed meat and thinly slice all meat. Transfer to clay pot and serve. 5. Or you can cut up everything and cook it with the rice before plating out and serve.
300-500gm of ribs or chicken (cut to pieces)
8-10 pcs of red dates
8pcs of mushroom( cut to half)
2 bulb of garlic, remove the skin
** 1/2 to be stir-fry with oil till golden brown
200-300gm of clams(optional)
2tbsp soy sauce
1tbsp chinese wine/brandy(optional)
1tsp salt and pepper to taste.
Heat up the wok, add 1 tbsp of oil and fried the other half of the garlic, mushroom and red dates until fragrant .
Add the ribs or chicken pcs and stir-fry for 2 mins. Add the stir-fry garlic.
Add 1500ml of water, 2tbsp soy sauce, 1 tbsp of chinese wine or brandy, 1tsp salt and pepper to taste.
Cook for half an hour. Add clams (optional). Cook till clams are all open.
Lastly, add basil leave before serving.
**the photos below are without the clams. The soup without the clams is sweet and light. With the clams it will be sweeter and refreshing.
**the sir-fry garlic is a key ingredient to this soup.
Pork Donburi ( Japanese pork with egg rice)
During my first pregnancy I was nuts about Japanese rice bowl. I can’t be going to the restaurant everyday and so I made my own.. Is not bad and is easy. Is healthy and low in fat. Here’s my version of pork Donburi .. Hope you will like it.
400 gm sliced pork
1 big onion, cut into wedges
1tbsp of grated ginger
2-3 cloves of garlic, diced
Seaweeds and sesame seeds for garnishes
4tbsp Japanese noodle soup
4-5tbsp of soy sauce
Salt and pepper to taste
**if you are not using mirin and sake substitute with 2 tbsp of sugar.
2cups of water
First, Marinate the sliced pork with half of all the seasoning and some sesame oil for half and hour.
Heat up the wok and pour the water in. When is boiling add the other half of all the seasoning in, garlic and grated garlic. Depending whether you like the onion to be crunchy or soft, you can put in the marinated pork and cook till the meat is cook about 2-3mins. This depends on how thick you sliced your meat, when the all meat turns white is ready. Set aside.
There are two ways to do the eggs.
1. As the meat is ready , crack in one egg at a time near the side . You will be able to fit in 4 eggs. Make sure not to break the egg yolk. Simmer it till eggs are half cook or to your liking.
2.In another pan , do sunny side up to your liking. I like my egg yolk half cook.
Now putting everything in.
Serve the meat with sauce and egg on top of julienne Japanese cucumber and a hot bowl of steamed rice. Sprinkle seaweed and sesame seeds on top of the egg. Enjoy ! Itadakimasu !
My mom used to do this for our family when we were young. We all love it. It goes well with rice, noodle or porridge.
Mom’s Stir-Fry Roast Pork
300g roast pork (siew yoke), sliced 05cm-1cm thickness
3-4garlic cloves, smashed/crushed
2tbsp vegetable oil
1 tbsp sesame oil
1 tbsp dark soy sauce
1tbsp of soy sauce
2-3 tbsp sugar(adjust to taste)
1 tbsp Shaoxing wine(optional)
dash of pepper
In a medium heat wok, heat up the vegetable oil and sesame oil. Add garlic and stir-fry at high heat until fragrant. Add sliced roast pork and stir-fry for about 1minutes in medium heat. Next, add dark soy sauce, soy sauce, sugar and pepper (as many as you need). Toss together.
Add Shaoxing wine.Stir-fry for a minute more and plate. When the sugar caramelized, it will makes the meats shine and slightly sticky. Serve warm with rice. Enjoy!
Steam spare pork ribs with black bean.
1 tablespoon vegetable oil
600gm pork spare ribs, cut to 1-inch pieces
1 teaspoon finely chopped ginger
2 cloves garlic, diced
2 tbsp scallions
1 tablespoon Chinese rice wine
3 tbsp of fermented black beans
1 tsp of corn flour
1 tbsp of soy sauce
Finely diced Spring onion and chilies to garnish
Soak the fermented beans in water. Set aside for a few mins. Meantime coat the ribs with corn flour and a dash of sesame oil. Pour in the wine.
Squeeze dried the beans and roughly dice it.
In a wok or frying pan, heat oil over medium-high heat. Add ginger, garlic, scallions and black beans and cook until aromatic, about 2-3minute. Add sugar and mix in the paste. Pour paste mixture on top of the ribs. Add a tbsp of soy sauce all over the ribs.Steam for about 15minutes. When is done, garnish with optional chilies and scallions. Serve with rice.
50g Minced Pork (rm3.50) less than a dollar
1 Salted Duck Egg , halved the yolk (rm1.50)
Marinade Minced Pork:
1/2teaspoon Sesame oil
1/2teaspoon Soy Sauce
Salt and white pepper
4tbsp of water
Marinade minced pork for 10 minutes.Mixed salted egg white with minced pork. Add water and mix well.Next put the halved egg yolk on top of the meat.Pour mixture into a bowl or deep dish. Steam for 15 mins. Serve hot with bowl of rice.
Every time I eat this dish it will reminds me of my grandma. Somehow I have associate this dish to my grandma. She is a hakka and this is one of the signature traditional hakka cuisine. It can be pair with rice, porridge and steam bun. It’s best eaten a day after you cook it. It will be so much more tastier and so full of flavour. This recipe is just how my grandma cook it. It is a comforting food for me as it brings back my childhood memories and that’s truly precious. Enjoy…
900 gm of pork belly ( 3 layer pork)
500gm of sweet preserved mustard
500gm of salted preserved mustard
1 bulb of minced garlic
1 tbsp of dark soy sauce
2 tbsp of soy sauce
1 tbsp of sugar
Some salt and pepper to taste
Wash and rinse the mustard till clean and soak the mustard in water for 2 hours.Squeeze dry the mustard and cut it to small pieces. Then slice the pork thinly. Next heat up the wok and stir fry the preserved mustard till dry and remove from heat. Put a tbsp of oil and sauté the garlic till fragrant. Add the pork belly and stir fry about 5 minutes with the dark and light soy sauce. Next put in the preserved mustard, sugar and mix well. Transfer all to a crock pot and add water ( just enough to cover the mustard and pork belly). Let it simmer for 1 1/2 hours . Add salt and pepper to taste. The liquid should be lightly sweet with a hint of saltiness. The end result will be melt in your mouth pork belly and soft , silky mustard. Lai sik fan!!!( Come and eat, enjoy your meal)
Bacon and egg McMuffin .
Easy homemade bacon and eggs mc muffin.
4 pcs of unsmoked back bacon
Some green salad.
Toast muffin in the oven for 5mins, 170*c .Pan-fried bacon till cook. Scramble the eggs with some salt and pepper, milk. Put some salad on a plate, then the muffin. Add a few salad on the muffin follow with scramble eggs and bacon. Add mayonnaise and ketchup then top with muffin top. Garnish with green salad n chips by the side. Viola!!!
Steam garlic pork.
Here’s a very easy and yummilicious dish that’s perfect with white rice. All you need is some pork belly, marinates, garlic and a steamer.
300-400gm of pork belly with skin
2tbsp soya sauce
1tbsp Chinese Wine
2-3clove of garlic crushed n leave it whole
A little bit of salt and pepper.
Marinate the pork belly with all the above ingredients and leave it for half an hour. After that steam it for 20mins. When is ready, let it cool before cutting. Try to cut it as thin as possible. Arrange it nicely and pour all the liquid evenly on to the sliced pork and discard the whole garlic.
In a pan heat up some oil and add 2-3clove of diced garlic. Fried the garlic till brown. Pour the sizzling oil n garlic over the sliced pork belly and add another tsp of soya sauce over it. Done…Bon appetite!!!
Mom’s pork trotter sweet vinegar.
This is one of my favourite Hakka dish and my mom pork trotter is the best.
Is also a very famous dish for new mothers during confinement. It has lots of nutrients and it invigorates the weak mothers after giving birth.
This dish is rich in calcium, vitamin c, natural collagen and protein.
Calcium that stored in bones and collagen of the pork knuckles will be dissolved by the vinegar in the cooking process, therefore the major nutrition value of this dish is to replenish the lost of calcium and collagen in pregnancy.
The second ingredient, ginger. It is rich in Vitamin C, which helps to strengthen the mother’s immune system, also has the function of removing “wind”, that is generated during childbirth and when the body is at its weakest. It is very effective in warming up the body.
Third ingredient, vinegar. It helps to cleanse the blood .
2kg pork knuckles and pork shin
500gm of old ginger, remove the skin and lightly crushed
* cut it into 3-4 bite size
1 bottle of sweet vinegar
1 bottle of water
5-6 tbsp of brown sugar( molasses sugar)
2tbsp sesame oil
2tbsp of soy sauce
1 tbsp dark soy sauce( or lesser)
Wash and boil the meat for 5-8 mins . Remove and drain. Wash with cold water, remove any loose bones from the meat.
In a pot add 2 tbsp of sesame oil and fry the ginger till fragrant.
Add the meat stir for a while. Add vinegar, water, soy sauce and dark soy sauce and stir till mixed.
When it is boiling add sugar. Adjust sweetness to your preference and cook for 1.5hours to 2hours. It is best eaten the next day .
** I’ve tried a number of vinegar and the one my mom recommended is still the best
** molasses sugar can help to expel wind and cool heat(dampness) from the body(sap yit) . The soup will be more sticky
**can substitute with rock sugar for a lighter taste.
* I’ve substitutes it with pork knuckles as it is not so fattening
** cook it in ceramic pots as vinegar as the acidity of the vinegar will react with the stainless steel pots.