Foodie Blogroll

Nuffnang Ads

Followers

Friday, May 27, 2016

EZCR#56 - BRAISED PORK, EGGS AND MUSHROOM

Prepared this One Dish Meal, too eager to eat it and didn't bother much with taking more photos. As I like to savour it hot with the rice, I didn't dish up onto a serving plate for some photo shots.  This can be served as a dish, not necessary as a One Dish Meal over a plate of rice.
It is homey, Mama flavour dish.
This is the kind of 'non-elaborate' meal  which I cooked when my hubby isn't home or on busy days.   
The combination of ingredients can be according to own preference.  It is the seasoning that is more important to the overall taste of this dish.
Ingredients
[serves 2]
150 gm lean pork - sliced
1 packet Ernygii mushrooms - cut wedges
several stalks of siew pak choy - halved
2 eggs
1 tbsp chopped ginger
some sliced chillies - optional
200 ml water
1 stalk spring onions - cut
Seasoning
2 tbsp each of light soy sauce and cooking wine
1 tbsp oyster sauce
dash of pepper and msg to taste
  1. Marinate sliced pork with 1 tbsp light soy sauce and 1/2 tbsp cornflour.  Set aside.
  2. Heat up 1-2 tbsp oil in non-stick wok, fry eggs [sunny up] until cooked and edges are crispy.  Dish up.
  3. Add in marinated pork, stir fry until 50% cooked.  dish up.
  4. Add in ginger and mushrooms, fry until aromatic and mushrooms are slightly brown.  Return meat and eggs to the wok, add seasoning and water.  Bring to boil.
  5. Top with vegetables, cover to cook for a minute.  Remove lid and cook till gravy is reduced.  Lastly add in spring onions.
  6. Dish up over a plate of rice.
  7. Serve hot with cut chillies.

Thursday, May 26, 2016

THERMAL COOKER - GINGKO NUT AND WATERCHESTNUT DESSERT

This is a lovely sweet dessert which I prepared using my Thermal Cooker.  It is so easy that I leave it to cook without having to watch over the stove.  Cooking it this way, the water does not vapourised yet the ingredients especially the white fungus are soft and smooth.  The gingko nuts are not bitter and the water chestnuts stay crunchy and tasty.
I don't mind preparing it again.  It can be served warm or chilled.
Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
The recipe below uses normal pot to prepare.
If using Thermal Cooker
  • place white fungus in inner pot with water, bring to boil for 10-15 minutes. Add in remaining ingredients, boil for a further 15 minutes.
  • Cover with lid and transfer to outer pot. Leave to cook for a further 1 hour or so. 
  • Serve immediately or bring to boil again before serving, or chilled in the fridge.
Ingredients
20 gingko nuts or more 
6-8 waterchestnuts - peeled and cubed
10 red dates
2 florets white fungus - soaked and break into smaller florets
quail eggs - boiled and shelled[I omit]
2-3 blades screwpine [pandan] leaves
1.5 litres water
70 gm rock sugar
  1. Put all ingredients [except eggs] into a big pot.  Bring to boil over high heat for 10-15 minutes.
  2. Lower heat and simmer for 1 hour.  Lastly add in the eggs [if using].
  3. Ladle into individual bowls to serve.


This post is linked to Cookbook Countdown #5 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

Nuffnang Ads

Foodie Blogroll