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Thursday, July 27, 2017

CHINESE STYLE PORK STEAK

This is a traditional Chinese recipe for pork steak.  A very simple recipe with the main ingredient, pork that goes with a fragrant, tasty sauce consisting of the common seasoning ingredients.  It is called a pork steak [Western] probably because Worcestershire sauce is used, if it is not then I supposed it is a sweet and sour pork.  This dish reminds me of my mum's cooking, simple and tasty.
Anyway,  this is an appetizing dish.  The meat slices are tender probably because of the marinade and tastes sweet, savoury and sourish with a tinge of Worcester sauce.   A lovely dish to serve with plain white rice and some freshly cut vegetables like cucumber, tomatoes or salad leaves.
The recipes in this cookbook used Msg as seasoning, you can omit or substitute with other seasoning or reduce the amount.
Recipe adapted from Chinese Cuisine Cookbook with modifications
Ingredients
300 gm pork tenderloin – cut ¼ inch thick slices, tenderize with a mallet
1 small onion – peeled and thinly sliced
1 red chilli – seeded and cut strips
1 tbsp cooking wine
Marinade
½ tsp  of salt and baking powder
Dash of msg
½ tbsp cooking wine
2 tbsp water
1/2 tbsp cornstarch
Seasoning Sauce [combined]
¼ tsp salt
2 tsp sugar
Dash of msg
1 tbsp Worcestershire sauce
2 tbsp tomato sauce
½ tbsp light soy sauce
1 tbsp lemon juice
6 tbsp water
  1. Marinate pork slices for at least an hour.
  2. Heat a non stick wok with 1 tbsp cooking oil, pan fry meat slices until golden brown on both sides.  Add cooking wine.
  3. Push aside, add in onions and red chilli, fry until aromatic.
  4. Pour in the seasoning sauce, stir fry to mix and coat well. Simmer until sauce is reduced and thick.
  5. Dish up to serve immediately.
Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively

Wednesday, July 26, 2017

BAKED TAPIOCA CAKE

Baked Tapioca Cake aka Cassava Cake is my family and my favourite Kuih of all Kuihs.  This recipe is quite similar to my earlier post on this kuih.  I was tempted to bake this kuih because the fresh tapioca was selling so cheap at Tesco for only RM0.99 cents a kilo.

I have baked it in 2 portions in a loaf pan and aluminium foil as I intend to give away a portion to a relative.  The cake should look tall and nice if I had baked it in a 7 inch square tin.
The kuih is not too sweet and packed with grated tapioca.  No flour is added and the sweetness is acceptable to me with the lovely aroma of grated tapioca.   My hubby says it's nice and he can have more because the sweetness is acceptable.

This is an easy baked kuih to make but the only tedious part is the grating.  However, you can blend the fresh tapioca with a little water in the blender to form into a paste.
Recipe adapted from Yum Yum Magazine with modifications
Modified Recipe
600 gm grated tapioca
100 gm grated white coconut
150 ml thick coconut milk
150 gm caster sugar
75 ml melted butter
2 eggs
1/2 tsp salt
A 20 cm square tin, lined and greased at the sides or 2 small loaf pans

  1. Combine all the ingredients [except melted butter] until well mix and sugar dissolves. Lastly add in melted butter, mix well.
  2. Pour into baking container and bake in a preheated oven at 180 degrees C for about 1 hour or until cooked through [test with a skewer] and top is golden brown.
  3. Remove to cool in the pan before slicing to serve.

Tuesday, July 25, 2017

PORK RIBS WITH TOMATO SAUCE

This is an easy to prepare, tasty, delicious awesome pork ribs dish.
The original recipe uses deep frying method but I have tried with pan frying of meaty pork ribs.  The fried pork ribs are tender and blends well with the sweet and sourish sauce.  Marinating the ribs does help to tenderise them.
You can also use this recipe as filling for steamed whole pumpkin [steaming time - 30 minutes] which I did and it turned out nice.

Recipe adapted from Chinese Cuisine Cookbook with modifications

Ingredients
300 gm meaty pork ribs [choose the neck portion] – cut small pieces
Marinade
¼ tsp of salt, msg, ground black pepper
½ tbsp of light soy sauce and wine
2 cloves garlic – chopped
1 ½ tbsp cornstarch
Sauce [Combined]
2 tbsp each dark vinegar and tomato sauce
½ tbsp sugar
Dash of sesame oil
2  tbsp water
  1. Season meaty pork ribs with marinade, then coat with cornstarch.  Leave for 1 hour.
  2. Combine the sauce ingredients.
  3. Heat a non stick wok with some oil, pan fry ribs until brown and cooked through.  Dish up.
  4. Remove excess oil from wok, then pour in the sauce.  Bring to boil until bubbly, return the fried ribs, toss to coat well.
  5. Dish up to serve.  Garnish with some coriander leaves.
Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively

Monday, July 24, 2017

CHICKEN WITH HOT SAUCE

Lovely boiled chicken and a nice, fragrant dipping sauce.  This reminds me of the tender, sweet and tasty Pak Cham Kai served with ginger, garlic and spring onion sauce.  If you love Pak Cham Kai, and preparing a whole chicken is too much to serve a small family, then you can try this recipe.  Just one large chicken breast and it is enough for 2-3 persons.

It’s surprisingly good and I would be contented just to have this with rice. 
Recipe adapted from Chinese Cuisine Cookbook with modifications
Ingredients
[serves 2-3]
1 large chicken breast with skin [fats removed] – cleaned and sprinkle with some salt
1 tbsp chopped ginger or more
1 tbsp chopped garlic or more
1 stalk spring onions – chopped
Sauce [Combined]
1 ½ tbsp soy sauce
2 tsp dark vinegar [Zhejiang Vinegar]
1 tsp sesame oil
1 tbsp hot chilli oil
1 tsp sugar
¼ tsp msg
  1. Bring a pot of water to boil. Put in the chicken breast, boil for 5 minutes, off heat, cover and leave to steep for 30 minutes or until chicken is completely cooked.  Remove and cool. 
  2. Combine sauce in a small bowl, add in the chopped ginger, garlic and spring onions.  Mix well, set aside.
  3. Cut boiled chicken meat into slices and place on serving platter.
  4. Pour some dipping sauce over chicken and leave remaining as dipping sauce.
  5. Garnish with coriander leaves.
Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively

Friday, July 21, 2017

CHICKEN WITH OYSTER SAUCE

Another simple chicken dish with fragrant tasty sauce.
The original recipe uses chicken wings which has too much skin, so I have replaced it with deboned chicken thigh where I can remove as much of the fats and skin as possible.
The chicken braised in oyster sauce with spring onions and ginger smells and tastes good.  Yum, yum.
Recipe adapted from Chinese Cuisine Cookbook with modifications
Ingredients
6 pieces deboned chicken thighs with or without skin
1-2 tbsp light soy sauce
A few slices ginger
1 stalk spring onions – cut into sections
Some blanched leafy greens
Seasoning  [combined]
½ tsp each of salt and sugar
¼ tsp msg and ground black pepper
125 ml water
1 tbsp oyster sauce
¼ tsp sesame seed oil
½ tbsp cornstarch + ½ tbsp water for thickening

  1. Season chicken pieces with light soy sauce.  Deep fry or pan fry chicken until golden brown. Push aside or dish up. Remove excess oil.
  2. Using the same wok, sauté ginger and some spring onions until aromatic, add in chicken, 1 tsp wine and seasoning ingredients.  Stir well and simmer over medium low heat for 15 minutes and sauce is reduced.
  3. Thicken with cornstarch or omit if sauce is reduced to thick.
Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively

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