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Tuesday, July 17, 2018

CHICKEN WITH CHINESE BROCCOLI

Wondering what is Chinese Broccoli?  It is a leafy vegetable in Chinese cuisine.  Commonly known as Kai Lan or Jie Lan in Chinese and quite a popular vegetable used in some restaurants.  Also commonly used in stir fried Thai food and in noodles.
Again this dish is a simple dish and can be served as a One Dish Meal recipe. The kai lan is blanched, drained and laid on serving platter, top with fried chicken and oyster flavoured sauce.  The chicken whole legs can also be used for this dish cooked by boiling them.
Here,I have chose to use  fried deboned chicken thighs as I need not have to cut it into bite size pieces.  It can be served whole.

Awesome dish.  The fried chicken is sweet, succulent and tastes good with the savoury fragrant oyster flavoured sauce.
Ingredients
150 gm kai lan - soaked, rinsed and break into pieces
3 deboned chicken thighs with skin but fats removed
1 tbsp chopped garlic
1 tbsp oil 
Seasoning Sauce [combined]
1 tbsp oyster sauce
1/2 tsp each of salt and chicken stock granules
50 ml water
1 tsp cornstarch mixed with 2 tbsp water

  1. Marinate the chicken pieces with some salt and pepper.  Mix well and lightly coat with cornstarch.
  2. Bring water to boil in a saucepan until cooked.  Drained and lay on serving platter.
  3. Heat oil in saucepan, saute chopped garlic until fragrant.
  4. Pour in the combined seasoning sauce with water. 
  5. Bring it to boil and thicken with cornstarch mix.
  6. Heat a non stick wok, with some oil.  Pan fry the chicken pieces, skin side down first until golden brown, flip over to fry the meat side.  Cover with lid while chicken is being fried to ensure meat is cooked through.
  7. Dish up and place over blanched kai lan.  Drizzle sauce over chicken pieces.  Serve immediately.

Wednesday, July 11, 2018

BLACK PEPPER SAUCE PORK CHOP

When I saw this recipe, the Chef mentioned that the pork fillet will be tender and succulent just by pan frying.  Most crucial step is the marinating and coating the pork pieces with cornstarch before frying.  I believe him after trying this recipe Spring Onion Pork Tenderloin the other day.  
By coating the pork pieces with cornstarch, it is able to seal the juices.  For this dish, it is basically the same.  It is not necessary to tenderise it with a meat mallet.  
The black pepper sauce is savoury, with a subtle peppery heat that goes so well with the fragrant, nicely brown, tender and crispy pork fillet.  The sauce can be prepared in advance before you fry the pork fillets.  Easy yet awesome served with steaming hot rice or boiled potatoes and of course a refreshing salad is most welcome to complete the meal.  All in the comfort of your home.

Ingredients
[serves 3]
3 pieces of pork tenderloin or pork neck meat [1 cm thickness]
Marinade
sprinkle of salt and sugar
cornstarch for coating
Black Pepper Sauce Ingredients
1-2 large onions - peeled and sliced thinly
2 tbsp ground black pepper [more if preferred]
1 tbsp each of Worcester sauce, oyster sauce, light soy sauce and vinegar
1 cup water
1/2 tbsp butter mix with some plain flour

  1. Marinate pork pieces well with marinade and set aside for at least 30 minutes.  Before frying coat evenly with cornstarch.  Meanwhile, prepare the black pepper sauce.
  2. Heat 1/2 tbsp oil in a non stick pan, saute onions until fragrant and lightly browned.  Add in the ground black pepper, stir to mix well before adding water.
  3. Bring to boil, add in all the sauces and vinegar.  Leave  to boil for several minutes.  Stir in the butter/flour mix until the sauce is of a thick consistency.  Tastes to adjust seasoning.  Off heat, set aside until required.
  4. Heat a non stick wok with some oil, pan fry the marinated pork fillets over medium high heat until cooked through and nicely browned on both sides.
  5. Dish up on serving platter.  Spread hot or warm black pepper sauce over meat slices.  Serve.

Tuesday, July 10, 2018

KONG PAO STYLE FRIED TAUFU

'Kong Pao' sauce is a fragrant sauce that goes well with various fried foods like prawns, fish and chicken to name a few.  There are also various recipes for 'Kong Pao' sauce in Szechuan cuisine but I find this one the simplest though, I think it may not be authentic.  Nevertheless, if you are looking for a spicy, savoury, sourish and sweet sauce for any stir fry fried food, this one is easy yet delicious.
I have tried it with fried prawns, chicken and fish fillets but this time, I am using the sauce for fried taufu pieces.  This makes the bland taufu pieces just as appetising.
Ingredients For Kong Pao Sauce
5-6 dried chillies [more if you can stand the spiciness] - soaked, rinsed and cut into sections
8 slices of ginger
3 pips garlic - sliced
1 large onion - cut wedges or thick slices
1 stalk spring onions - cut sections
1 small tomato - cut wedges [optional]
Seasoning [combined]
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp chilli sauce
1 tsp black vinegar
1 tsp sugar
1 tsp cornstarch + 2 tbsp water [mix for thickening]
Other Ingredient
2 blocks of taufu - cut into square slices
  1. Heat oil in a non stick pan over high heat, fry taufu slices in batches until golden brown.  Dish up.
  2. Remove excess oil.  Using the same pan, saute dried chillies, ginger and garlic until fragrant.  Add in onions and tomatoes.  Stir to mix well.
  3. Pour in the seasoning ingredients and fried taufu slices.  Mix lightly and bring to boil.  Thickened with cornstarch water.  Lastly, throw in the spring onions.
  4. Mix and dish up to serve.

Friday, July 6, 2018

STEAMED STUFFED BRINJALS

Came across this lovely steamed brinjal dish on You-tube.  I love the sweetness of brinjals but never like the greasiness of fried brinjals.
These steamed brinjals stuffed with the tasty minced meat and simple sauce is great.  Moreover, it is not difficult to prepare at all.  You can stuffed the brinjals in advance and just need to steam them for 15-20 minutes before serving them.  No greasy kitchen and or sweating in the kitchen.
Ingredients
[serves 2-3]
1 medium size brinjal -  cut 3 cm thick pieces
1 tbsp chopped garlic
some chopped red chilli
Sauce Ingredients [combined]
1 tsp oyster sauce
1 tsp light soy sauce
dash of msg and pepper
1 tsp cornstarch and 3 tbsp water
some chopped spring onions or coriander leaves
Minced Meat Filling [mixed well]
300 gm minced meat with some fats
1-2 tsp light soy sauce
1 tsp chicken stock granules
dash of sugar, pepper and sesame seed oil
1 tbsp cornstarch
  1. Make 4 slits [without cutting through to the base] on each section of the brinjals.
  2. Mix filling ingredients well and set aside.
  3. Stuff the brinjal pieces with the minced meat place and place on a steaming plate.
  4. Steam over high heat for 15-20 minutes.  There may be some water released from the steamed brinjals. You may discard the water.  Sprinkle chopped spring onions over the steamed brinjal.
  5. Meanwhile, put some oil in a pan, saute garlic and red chilli until aromatic, pour in the mixed sauce.  Stir well until thick consistency.
  6. Pour over steamed brinjals, serve.

Wednesday, July 4, 2018

EZCR#130 - SPRING ONION PORK TENDERLOIN

It is my first time cooking a dish with pork tenderloin [猪里脊肉] using pan fry method and braising it quickly for just minutes. I always had the thought this cut of meat will be tough and dry as it is lean meat without fats.
I was wrong after watching a Chinese cook show where the chef has generously explained how to cook pork tenderloin so that the meat is tender, juicy and fragrant. The basic tips are: the thickness of the meat slices counts, must be marinated and pan fried over high heat to seal the juices.
I tried and it works. The meat slices are tender with the natural sweetness and fragrance. Awesome.

Ingredients
300 gm pork tenderloin [猪里脊肉] - cut 1 cm thick slices then into 1 inch square pieces
1 stalk spring onions - cut sections
5-6 slices of ginger
100 ml water
Seasoning
2 tbsp light soy sauce
1 tbsp wine
1 tsp sugar
  1. Marinade meat with some light soy sauce, wine and 1/2 an egg. Mix well until no traces of the liquid left, then add in some cornstarch to coat. Lastly, add in some oil. Mix well and set aside for 15 minutes.
  2. Heat a non stick wok with some oil.  Put in meat slices, one piece at a time to spread out evenly.  Pan fry to brown on both sides until about 50% cooked.  Dish up.
  3. Remove excess oil.  Using the same wok, stir fry spring onions and ginger over medium high heat until aromatic.  Pour in the light soy sauce and immediately add in water.  Add in remaining seasoning, bring to boil.  
  4. Return the fried meat to wok, braised over high heat for a few minutes.  Use a chopstick to poke the meat, if it pokes through easily, it means the meat is cooked and tender.
  5. Dish up to serve.

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