Fried Ginger Spring Onions Pork Slices

Fried Ginger Spring Onions Pork Slices

姜葱肉片

Ingredients
300g soft lean pork (sliced)
8 slices ginger
3 stalks spring onions (cut into sections)

Marinade
1 egg white
Pinch of salt
1 tbsp cornflour
1/2 tsp soy sauce

Seasoning A
1 tbsp oyster sauce
1/2 tbsp soy sauce
Dash of pepper
1 tbsp water

Seasoning B
1 tbsp Chinese cooking wine

1. Coat meat with marinade for one hour.
2. Heat some oil to parboil (拉一拉油) meat for a smoother effect. Drain well & set aside.
3. Heat a clean wok with a spoon of oil. Saute ginger slices.
4. Add in meat, seasoning & spring onions. Fry well till meat has cooked through. Add in seasoning B prior to dish up.


Source: Recipe Book - 我家男人爱煮菜

Teriyaki Chicken

Teriyaki Chicken
照烧鸡腿

2 chicken whole leg (deboned)

Seasoning
2 tbsp soy sauce
1/2 tsp dark soy sauce
2 tbsp mirin (Japanese sweet seasoning wine)
30g rock sugar
1/2 tbsp maltose/mak ngah tong
5 tbsp boiling water

1. Rinse chicken leg, rinse well. Make a slit on the thickest part of the flesh.
2. Dissolve maltose in the hot water. Next add in all remaining seasoning, mix well.
3. Heat wok, add in half tbsp oil.
4. Place chicken with skin facing down. Use medium low heat to fry till slightly singed (oil from skin may appear, discard excess oil)
4. Pan fry the other side of chicken till cooked through. Add in seasoning.
5. Turn to low heat, cover wok and cook for 20mins.
6. Uncover, turn to high heat to thicken sauce. Be careful at this stage as ingredients can stick to the wok.

Source: 我家难忍爱煮菜 2

Three Cups Chicken

Three Cups Chicken

三杯鸡

Ingredients
2 chicken thighs (chopped into pieces)
3 tbsp sesame oil
8 cut sections of spring onins (abt 5cm each)
8 slices of ginger
8 pips of garlic (peeled, leave whole)
1 fresh red chilli (deseeded, cut into pieces)
5 sprigs basil leaves (use only leaves)
200ml water

Seasoning
2 tbsp soy sauce
1/2 tbsp dark sauce
3 tbsp Chinese cooking wine
15g rock sugar


1. Heat wok with sesame oil & saute garlic, spring onions, ginger & chilli.
2. Add in chicken pieces and fry till chicken turned whitish.
3. Add in seasoning, stir fry well.
4. Add in water, cover wok, use low heat to simmer for 30mins.
5. Uncover wok, add in basil leaves.
6. Stir quickly, dish up.


Anacdote:
A very classic dish of Jiangxi & now into Taiwanese cuisine, the name can be a puzzle. Actually years ago, people cooked a big chicken and used the altar cup to measure out sesame oil, soy sauce & wine. Thus the name of three cups.


Source: Recipe Book - 我家男人爱煮菜2

Hakka Fried Pork with Black Fungus

Hakka Fried Pork with Black Fungus

客家木耳炸肉

Ingredients A
600g pork belly (cut into smaller pieces)
80g black fungus (soaked till soften, drained, cut into strips)

Ingredients B
3 shallots (chopped)
1 tbsp minced garlic
1 tbsp minced ginger
1 star anise

Marinade
2 cubes fermented reddish beancurd (mashed)
1 tbsp of fermented reddish beancurd liquid
1 egg
2 tbsp plain flour
2 tbsp cornflour

Seasoning
3 cubes fermented reddish beancurd
1 tbsp oyster sauce
1 tbsp Chinese cooking wine
1 tbsp sugar
1 tsp sesame oil
800ml water

1. Mix meat with marinade. Leave it for 3 hours or best overnight, clingwrap, keep in the refrigerator.
2. Scald fungus in boiling water, drain well.
3. Heat oil to deep fried no. (1) till golden brown.. Drain off excess oil.
4. Heat a clean wok with 1.5 tbsp oil. Saute shallots, garlic, ginger  anise star. Next, add in fermented beancurd.
5. Add in fungus, and meat. Fry well, add in water and remaining seasoning. Bring to boil, simmer over low heat for 30mins.



Source: Recipe Book - 我家男人爱煮菜2

Vinegary & Spicy Pork Trotter

Vinegary & Spicy Pork Trotter

酸辣猪手

1 pig trotter (chopped smaller pieces)
4 black toasted garlic
100g old ginger (smashed)
30g dried chilles (cut into section, rinsed & drained)

Seasoning:
400ml black vinegar (珍祥天上天牌子)
100g gula melaka
1 tbsp soy sauce
700ml water

1. Heat a pot of water. Blanch pig trotter pieces. Remove , drain well.
2. Heat wok with 2 tbsp of oil to saute garlic, ginger & dried chillies.
3. Add in pig trotter and fry well. Add in seasoning and water. Let it come to a rapid boil. Regulate heat to low, keep on simmer for one hour.

Source: Recipe Book - 我家男人爱煮菜2

Cheesy Baked Oyster

Cheesy Baked Oyster

1. Soaked oyster in bucket of water.
2. Add in salt into water to force oyster to open,
3. Open and dry up water in oyster.
4. Top thousand island sauce and sprinkle some black pepper on the oyster.
5. Add mozarella cheese and top with baked bacon.
6. Heat in oven till cheese melted.

Claypot Pork Belly with Salted Fish

Claypot Pork Belly with Salted Fish

咸鱼花腩煲

400gm Pork Belly (without skin) - slice thinly
10 pcs ginger
6 dried chilles - cut shorter
8 bulb garlics (remove skin only)
50gm salted fish - cut smaller cubes
Spring onions - cut into inch long
1 onion
Little Shaoxing wine

Seasoning:
1 tbsp oyster sauce
1 tbsp dark sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
Dash of pepper
1/2 cup water

1. Fry salted fish, remove & set aside.
2. Keep 2 tbsp of oil, add in ginger, garlic & dried chillies. Fry till fragrant.
3. Fry till garlic turns brown, add in pork.
4. Fry till pork turns white, add in seasoning.
5. Turn on high heat till it boils. Add in half of the salted fish.
6. Turn low heat, close pot lid and cook for 30mins or till meat soften.
7. Add in spring onions and onion & mix well.
8. Pour in some Shaoxing wine. Add in remaining salted fish & off heat. Serve

Source: http://viokitchen.blogspot.com/

Baby Squids with Fish Sauce

Baby Squids with Fish Sauce

鱼露鱿鱼

SAUCE:
1 tbsp chopped garlics
30 pcs chopped Thai Basil
1 tbsp chopped chillies
1 tbsp chopped coriander
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
2 tbsp warm water

Seasoning:
1 tsp sugar
1/2 tsp fish sauce

1. Mix all ingredient for sauce.
2. Blanch squids in hot water till cook, remove and set aside.
3. Heat up oil, add in squids and seasoning and fry.
4. Remove squids and pour sauce onto squids.

Kung Po Yee Mee

Kung Po Yee Mee宫保伊面

Yee Mee (Boil and set aside)
Pork or Chicken slice
Large Onion (cut into cubes size)
Dried Chillies (Soak into water and cut, remove seed as per preference)
Ginger (few slices)
Garlic (chopped)
*You can add squids, shrimps, vege, carrot, etc

Seasonings:
3 tbsp oyster sauce
2 tbsp dark sauce
2 tbsp soy sauce
Salt to taste (optional)

1. Saute garlic, add in meat and stir well.
2. Add in onions and dried chillies.
3. Add in seasoning & water and bring to boil. Taste and add in salt if not salty.
4. Add in yee mee & vege, cook a while and add in corn flour to thicken sauce.

Steamed Chicken with Chopped Ginger & Bean Paste

Steamed Chicken with Chopped Ginger & Bean Paste

姜茸豆酱蒸鸡

250gm Chicken Thigh
50gm chopped ginger
1/2tsp corn flour
3 tbsp water

Seasoning:
1/2 tbsp salted bean paste
1/2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp monosodium glutamate
1/2 tbsp Shaoxing wine
1 tsp sesame oil


1. Mix all and marinate for 30mins.
2. Steam at high heat for 15mins until cooked. Remove and serve.