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.
   

   

   

   

   

STEAMED MINCED PORK WITH CAI CHOY

This looks a simple, easy dish but turns out to be surprisingly good.  It is savoury, tasty and aromatic.  The minced meat if full of flavours, while the Szechuan vege is still crunchy.   A lovely, appetising dish to go with porridge. 

 I had it with steaming hot plain rice.  When I first tasted this dish, I hope my family can accept the savoury taste. But when I ate it with rice, it turns out perfect, tasty and the savoury taste is just nice.

Remember to try out this dish if you are cooking porridge.

Recipe adapted from My White Kitchen with modifications

Ingredients

1 small bulb of Szechuan vegetable [cai choy] - rinsed and soak for 5-10 minutes, sliced or cut thick strips

200 gm minced pork - marinate with 1 tbsp light soy sauce, 1 tsp sesame seed oil, dash of pepper and 1 tsp cornflour

1. Place marinated minced meat on steaming plate.
2. Mix in the sliced cai choy or place them over the meat.
3. Steam over high heat for 15-20 minutes.
4. Remove, garnish with crispy fried garlic and chopped spring onions.
5. Serve hot with rice.
   
   
   

EZCR#125 - FRAGRANT PINEAPPLE PORK

A dish even a novice cook can prepare, yet you may not realize it because is it that good.  This dish is  really tasty, delicious and appetising.  Just this one dish is enough to go with a plate of plain white rice.

The meat slices are quick to cook and tender if you use pork tenderloin.  The pineapple slices are soft and sweet, while the capsicums are still crunchy if not overcooked.  The seasoning blends well with all the ingredients, tasting sweet and sourish.

Ingredients

200 gm pork tenderloin - sliced thinly

150 gm pineapple - cut 1 cm thick slices

1 tomato - cut wedges

1/4 green capsicum - cut wedges

1/4 yellow capsicum - cut wedges

1 red chilli - seeded and cut thick strips [you can use red capsicum if available]

50 ml water

Seasoning

1 tbsp each light soy sauce, cooking wine and Apple Cider vinegar

1/2-1 tsp brown sugar 

1. Marinate meat slices with 1/2 tablespoon light soy sauce, dash of pepper and sugar [an add 1 tbsp beaten egg if preferred].  Mix  before adding 1/2 tbsp of cornstarch.  Mix well.
2. Pour 1/2 tbsp oil in a non stick pan.  Add in the marinated meat slices.  Stir continuously to ensure meat slices are evenly cooked.  Dish up.
3. Using the same pan, add in the pineapple slices and fry till soft, then return fried meat to pan. Add tomato wedges and seasoning. Stir to mix well.
4. Lastly add in the remaining ingredients and some water.  Stir fry for another 1-2 minutes.
5. Dish up to serve with rice.
   
   
   
   
   

SZECHUAN VEGETABLE SOUP

Most of the recipes I am sharing here these days are getting simpler and easier.  The main reason being I am really occupied with many activities  and commitments but still prefer home-cooked food then eating out.

This is an easy, simple and homey type of soup.  I believe even a novice cook can prepare this soup because it is really easy.  You can boil it in a soup pot or even in a slow cooker.

Just a few basic steps and you can get to enjoy a fragrant, savoury,  tasty and boiling hot soup in the comfort of your home.

Recipe adapted from My White Kitchen with modifications

Ingredients

[serves 3]

300 gm meaty pork ribs – washed, blanched and rinsed

1 small bulb Szechuan vegetable [Cai Chye] – sliced and rinsed several times [not necessary to soak]

2 tomatoes – cut wedges

800 ml water or add more if preferred

Seasoning

Salt and msg to taste

1. Prepare the above ingredients as stated. 
2. Bring water to boil in a soup pot.  Add in blanched pork ribs and boil for about 20-25 minutes.
3. Add in Szechuan vegetables and tomato wedges.  Bring to boil again, then lower heat, cover and simmer for another 30 minutes or until pork ribs are tender.  Add a little more water if soup has dried up a little.  
4. Add seasoning to taste.  Dish up to serve hot.
   
   
   
   

SAUTEED PORK WITH SPRING ONIONS

This is a rather easy and simple meat dish to prepare yet the taste is delicious.

It is a homey dish and kind of a mother’s signature dish for most families but my mum prepares it without addition of black pepper.  The addition of this ingredient does give it an added aroma and taste. 

The meat slices are aromatic, tasty and I love the spring onions.  Add more if you like the fragrance and sweetness of spring onions. Best to use really tender meat because this is a pan fry dish without braised.  

Recipe adapted from Chinese Cuisine Cookbook with modifications

Ingredients

300 gm pork tenderloin – cut ¼ inch thickness

1 stalk spring onion – cut into sections

Marinade

3 cloves garlic – finely chopped

1 tbsp light soy sauce

1 tsp cooking wine

½ tsp sugar

1 tbsp cornstarch

Seasoning

½ tsp sugar

¼ tsp msg

¼ tsp ground black pepper

1 tsp sesame seed oil

1 tbsp light soy sauce

1. Tenderise the meat slices and season with marinade for at least 30 minutes.
2. Pan fry marinated pork with 2-3 tablespoons of oil until golden brown and cooked through on both sides over medium heat.
3. Add in seasoning and green onions.  Stir fry to mix well and heated through.  Sprinkle some water if you think it is a little dry but the seasoning is just coat the meat.
4. Dish up to serve.
   
   
   
   

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

BLACK PEPPER PORK BELLY AND TROTTER

This is a braised soy sauce pork dish which is a little different from the usual.  Apart from the usual spice condiments, the seasoning has an additional ingredient, that is, tomato sauce.  It is rather different  in taste with  black pepper and tomato sauce.

I have prepared a double portion of this recipe for my family gathering.  You can use only pork belly for this recipe.

Recipe adapted from Feminine Magazine No. 585 with modifications

Ingredients

500 gm pork belly and pig trotter [meaty part] – blanched and cut into pieces.

250 ml water

30 gm julienne ginger

Spiced Condiments

1 star anise

½ inch cinnamon stick

1 bulb garlic – with skin

15 gm rock sugar

½ tsp salt

1-2 tbsp soy sauce

1 tbsp dark soy sauce

Seasoning Sauce

1 tbsp ground black pepper

1 tbsp sugar

½ tbsp oyster sauce

1 tbsp light soy sauce

2 tbsp tomato sauce

Thickening Sauce – 1 tbsp cornstarch + 2 tbsp water [optional]

1. Heat a non stick wok with a tablespoon oil, saute ginger until aromatic, add in meat pieces to fry until slightly brown.
2. Add in spiced condiment ingredients, stir fry to mix well. Add in seasoning sauce and  continue to stir fry until meat pieces are well coated with the seasoning sauce before adding water.
3. Bring to boil, cover and then simmer until meat is tender and sauce is reduced or thicken with thickening sauce.
4. Serve with rice or reheat before serving.