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Friday, March 30, 2018

EZCR#118 - STREAKY PORK IN FRAGRANT SAUCE

Many Chinese recipes are really simple and easy to prepare with just a few basic ingredients and seasoning, yet the dish can be awesome.  If you can grasp the basic seasoning ingredients like soy sauce, wine, oyster sauce, sweet bean paste sauce, a little sugar, pepper, vinegar etc. you will end with a delicious meat, chicken and even seafood dish.
What more you can even add some vegetables of various colours, there it is a tempting dish to enjoy.
This recipe is a simple and easy to prepare dish where you get to enjoy tasty meat slices with a spread of stir fry vegetables that is sufficient for a good lunch or dinner.
The meat is savoury, spicy and sweet, very tasty of course as you chew at it.  The vegetables are naturally sweet with just a sprinkle of salt and pepper.  Great combination.
Ingredients
200 gm streaky pork fillet [without skin] - cut sections
1/2 red chilli - seeded and chopped
1 tbsp chopped garlic
Some shredded cabbage, carrots and leeks
Seasoning
1 tbsp tian mian jiang [sweet bean paste]
1 tbsp spicy dao ban jiang
1 tsp light soy sauce
1 tbsp wine
  1. Heat a non-stick pan, fry pork belly pieces until oil oozes out and lightly brown.  Dish up.
  2. Using the same pan with the oil, fry cabbage and carrots until cooked through.  Season with some salt and pepper.  Add in leeks, fry to combine and dish up onto serving platter. You can add leeks to the meat pieces, too.
  3. Using the same pan, return the fried pork belly pieces, garlic and red chilli.  Fry for 1-2 minutes until aromatic, add in seasoning ingredients and some water.
  4. Bring to boil and braise until the sauce is reduced to thick.
  5. Dish up, place over fried vegetables.
  6. Serve immediately with rice.

Monday, March 26, 2018

EZCR#117 - BRAISED SPICY TAU SEE CHICKEN

Since last week, I have started only cooking for myself at home.  Other members of the family are away from home for their duties, commitments and endeavours.
Friends told me that I can enjoy meals outside for the time being but do you think it is possible to someone who loves home-cooked food, however simple?  I just wonder what if I do try, how long I can do it.  For 2 months, at least 3 meals a day, I don't think I so.  I would have to face the question of 'what to eat for breakfast, lunch and dinner?'
Anyway, I take this opportunity to try the list of recipes that I have bookmarked earlier.
This recipe is one of the many....simple, easy dish enough for one.  Awesome dish that's great with a plate of steaming hot rice and some blanched leafy greens or salad.
The chicken absorbs the savoury, spicy and tasty seasoning.  With the sugar added, the sauce is still savoury with the fermented black beans and light soy sauce.
Ingredients
1 chicken whole leg with skin or 2 drumsticks
1 tbsp chopped garlic
1 red chilli - seeded and chopped
some chopped spring onions
1/2 tbsp fermented black beans [tau see] - rinsed several times, drained
Seasoning
1 tbsp each of chilli sauce, light soy sauce, cooking wine and sugar
  1. Saute garlic until aromatic, push aside.  Add in chicken [skin side down], pan fry over medium heat until lightly brown.  Flip over to fry the meat side, cover to cook for 5 minutes.
  2. Add in the seasoning, tau see, some chopped red chilli and spring onions.  Add in enough water to cover chicken.
  3. Bring to boil, cover with lid and simmer until chicken is tender and sauce is reduced.  
  4. Dish up to serve, garnish with some chopped chillies and spring onions.

Friday, March 23, 2018

EZCR#116 - SPRING ONIONS GINGER SOY CHICKEN

Another easy and simple chicken dish.  Great soy sauce chicken to serve with blanched vegetables and a bowl of rice.
The spring onions are naturally sweet and fragrant sliced ginger blend well the meaty chicken whole leg.  Without much seasoning the chicken meat retains it natural sweetness and succulent though braised.
Awesome dish which I would love to prepare often.

Ingredients
1 deboned chicken whole leg
1 stalk spring onions - cut sections [keep some to add last]
a few slices of ginger
enough water for braising
some blanched leafy vegetables [I used bayam]
Seasoning
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
dash of pepper
1 tsp sesame oil

  1. Heat a non stick pan with a teaspoon oil, saute ginger slices and some spring onions until aromatic and lightly brown.
  2. Push aside, put in the chicken whole leg [skin side down]  to brown over medium high heat, cover to cook.
  3. Remove cover, flip over chicken and fry meat side for several minutes.  Flip over again before adding seasoning and water [enough to cover chicken].
  4. Bring to boil and simmer until chicken is cooked through and sauce is thick.
  5. Lay serving platter with blanched vegetables. Put braised chicken on top vegetable and spread sauce over chicken.
  6. Serve immediately with a bowl of rice and separately.

Wednesday, March 21, 2018

EZCR#115 - TUNG CHYE FRENCH BEANS

Again, another simple Chinese style stir fry vegetable dish.  Great to serve with rice or porridge.
The fried French beans are crunchy, mushrooms are fragrant and balance well with the crunchy preserved cabbage [tung chye].

Ingredients

200 gm French beans - cut short sections
2-3 dried mushrooms - soaked and diced
2 tbsp preserved cabbage [tung chye] - rinsed and chopped
1 red chilli - seeded and chopped
1 tsp chopped garlic
Seasoning
1 tbsp light soy sauce to taste
dash of msg and pepper

  1. Stir fry mushrooms in a pan without oil until fragrant and lightly brown.  Add in 1 tablespoon oil, saute garlic and tung chye until aromatic.
  2. Add in French beans, stir to mix then add in some water.
  3. Add in seasoning and red chillies.
  4. Stir to combine all ingredients together over high heat till cooked.
  5. Dish up to serve with rice or porridge.

Tuesday, March 20, 2018

EZCR#114 - PEANUT AND PORK RIBS SOUP

A homey, simple soup for the family.  I was told this soup is good for cold weather season.. 
The peanuts has to be rinsed, then soaked overnight before cooking.  You can also wash and rinse them with hot boiling water.
This soup has a combination of animal and vegetable protein.  It is tasty and I love the sweetness of the peanuts which are still crunchy.
Ingredients
½ bowl peanuts – rinsed, soaked overnight or for a few hours
300 gm pork ribs – cut bite size pieces – blanched and rinsed well
A few pips garlic – keep whole with skin
A few slices ginger
1 litre water or chicken stock
Seasoning
1 tbsp wine
1 tsp salt to taste
dash of msg to taste [if not using chicken stock]
  1. Bring water or chicken stock to boil, add in peanuts and boil for 20 minutes.
  2. Add in the remaining ingredients, bring to boil then simmer until peanuts and ribs are tender.
  3. Add in seasoning and taste to adjust.  Lastly, drizzle in wine.
  4. Serve hot.
     

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