Hakka Deep Fried Pork

Hakka Deep Fried Pork

客家炸肉

MARINATE (Overnight) :
1/2kg pork belly (with skin - cut into strips 1.5-2")
1.5pcs Red Fermented Beancurd + sauce
1/2tsp salt
1/2tsp sesame oil
1tbsp chopped garlic
1/4 tsp dark soy sauce
1 egg
1/4tsp white pepper powder
1/2tbsp sugar
1/4tsp five spice powder
1tsp Chinese cooking wine

FLOUR:
1tbsp plain flour
1/2tbsp rice flour
1/2tbsp corn flour


1. Heat up oil, coat pork with flour & deep fry.
2. Remove and deep fry again for 1min under high heat for more crispiness.

Cola Chicken

可乐鸡

1 can of Coke
12 mid joint chicken
2 cloves garlic



For spicy version, fry chicken & put aside.
Fry dried chillies & garlic till fragrance. Add in coke till boiling and add in chicken.

Carbonara

奶油培根意大利面

1. Cut bacon into stripes.
2. Add salt & olive oil into boiling water and add in spaghetti. Cook as usual, remove & set aside.
3. Heat up wok/pan, add in bacon and fry (without adding oil) till fragrance.
4. Add in onions & mushroom. + water from spaghetti.
5. +black pepper
6. + spaghetti, butter, whipping cream, cheese & off heat.
7. + egg yolk, stir to mix evenly & serve.
8. Garnish with parsley.

Source:

Sizzling Tofu with Minced Meat

Sizzling Tofu with Minced Meat

铁板豆腐

2 japanese tofu
100gm minced meat
2 Shiitake mushroom (soaked, shredded)
1 tbsp salted bean paste
1 tsp chopped garlic
100ml water
Cornflour (mix with water for thickening)
40gm salted fish (diced  deep fry)
1 tbsp spring onions
1 tbsp Shaoxing wine

1 egg (beaten)

1. Cut tofu into pieces, deep-fry and remove.
2. Heat up 1 tbsp oil in hot wok, saute chopped garlic until fragrant.
3. Add in salted bean paste, minced meat, mushroom & stir well.
4. Add in water and seasoning, bring to boil & simmer for a while.
5. Thicken with cornflour solutions.
6. Preheat sizzling plate/pot with 1tbsp of oil and add in beaten egg.
7. Spoon in minced meat, sauce & tofu onto egg & sprinkle with fried salted fish.
8. Splash Shaoxing wine & serve.


Source: Recipe Book - 馆子菜单精选

Steamed Chicken with Cooking Wine

Steamed Chicken with Cooking Wine

花雕酒蒸鸡

Ingredient A:
300gm chicken (cut into pieces)
3 red dates (shredded)
2 pcs dang gui (angelica root - shredded)
1 tbsp wolfberries (goji - soaked)
1 pcs black earwood (soaked, shredded)
1 tbsp ginger shreds

Seasoning:
1 tsp sugar
1 tbsp soy sauce
2 tbsp Chinese cooking wine
1 tsp cornflour

1. Arrange chicken on plate.
2. Add in seasoning and mix well. Add in remaining ingredient A.
3. Steam over high heat for 15mins.
3. Garnish with coriander leaves.



Source: Recipe Book - 我家男人爱煮菜

Stir-fried Pork Slices with Zha Cai

Stir-fried Pork Slices with Zha Cai

榨菜炒肉片

Ingredients:
150gm lean meat(shredded and marinade)
300gm zha cai (rinsed & shredded)
1 tbsp minced garlic

Marinade:
1/8 tsp salt
1/2 tbsp soy sauce
1/2 tbsp cornflour
1/2 tbsp water

Seasoning:
1 tbsp oyster sauce
1/8 tsp MSG

1. Soak zha cai for 1 hour to remove saltiness. Drain.
2. Heat wok with one spoon of oil. Saute garlic & add in meat, fry well.
3. Add in zha cai and fry till aromatic.
4. Add in seasoning, fry well and serve.



Source: Recipe Book - 我家男人爱煮菜

Pork Trotter Vinegar

Pork Trotter Vinegar

猪脚醋

Ingredients:

1/2 Pork trotter
1 small bottle of black vinegar
1 piece of ginger
Sesame oil
Hard-boiled egg

Method:
1. Blanch pork trotter in boiling water. Drain.
2. Smash ginger and pan fry (without oil) to remove excess water in ginger.
3. Add in sesame oil and fry ginger untill fragrance.
4. Add in pork trotter and fry for few minutes.
5. Add in whole bottle of black vinegar plus water to cover the pork.
6. Add in egg & cook for at least one hour / Cook in slow cooker for 3hours or until meat soften.
7. Serve.


* If vinegar is sweet & sour type, no need to add in sugar.
   If vinegar is sour type, can add in some rock sugar.

Radish with Pork Ribs Soup

Radish with Pork Ribs Soup

白萝卜排骨汤

300gm Pork Ribs
1 Radish
1 tbsp White Peppercorn (Crushed)
Dried Squid Head
4 Red Dates

1. Blanch pork ribs in boiling water. Drain.
2. Remove radish skin and cut into pieces.
3. In slow cooker, add in all ingredients and cook for 3-4hours.

Steamed Enoki Mushroom with Garlic

Steamed Enoki Mushroom with Garlic

蒜蓉蒸金针菇

2 packs of Enoki Mushroom
Garlics
Salt
Sugar
Soy sauce


1. Remove end of enoki mushroom, clean and soak for 1 hour.
2. Drain & arrange nicely on plate/
3. Chop garlic (not too small so that it can remain it's taste)
4. Heat up pan with oil till 70% hot and off the fire.
5. Add in chopped garlic and stir till garlic turns brown.
6. Add little salt, sugar & soy sauce & mix well.
7. Pour onto enoki mushroom & steam for 2-3 mins.
8. Sprinkle with spring onions.


Source : http://www.goody25.com/mind6213395

Char Choy Tofu Soup

Char Choy Tofu Soup

榨菜豆腐汤

1 ball char choy (rinsed, sliced & soaked in water for 30mins, drained)
2 chicken bone
1 tomato (quartered)
1 carrot (cut into pieces)
1500ml water

1 block soft tofu (cut into 2 x 2cm)


1. Heat a pot of water. Scald chicken bone, drain well.
2. Place all ingredient (except tofu) into pot. Bring water to boil.
3. Turn heat to low, simmer for one hour.
4. Add in tofu & turn off heat


Source : 我家3男人爱煮菜

Steamed Chicken with Chinese Sausage

Steamed Chicken with Chinese Sausage

香肠蒸鸡腿

1 whole chicken thigh (deboned & cut strips)
1 roll chinese sausage
1 tbsp ginger shreds
Spring onions

Seasoning
1 tbsp soy sauce
1 tbsp Chinese cooking wine
1 tsp cornflour

1. Coat chicken with seasoning & marinate for at least 30mins.
2. Arrange chicken & sausage on plate & scatter ginger on top.
3. Steam over high heat for 15mins.
4. Sprinkle some spring onions.


Source : 我家男人爱煮菜 (pg67)

Sesame Oil Minced Meat Soup with Eggs

Sesame Oil Minced Meat Soup with Eggs

麻油枸杞荷包蛋肉粹汤

1. Marinate minced meat with soy sauce, oyster sauce, sesame oil & cornflour.
2. Shred ginger.
3. Soak wolfberries in water.
4. In the pot, add in 3tbsp of sesame oil.
5. Add in ginger and fry till fragrance.
6. Add in minced meat & continue to fry.
7. Add in water & boil.
8. Add in eggs & wolfberries & keep boiling until minced meat is cooked.

Source:

Steamed Fish with Soy Sauce

Steamed Fish with Soy Sauce

酱油蒸鱼

Ingredients
Any fish  slices (pat dry & rub with salt)
2 stalks spring onions
1 tbsp young ginger shreds

1 tbsp pre-fried shallots crisps
Some spring onions shreds

Seasoning
2 tbsps soy sauce
4 tbsp hot water
1 tsp sugar
1 tsp sesame oil
1/8 tsp MSG
Dash of pepper


1. Fried shallots slice to prepare shallots crisps, set aside.
2. Smashed spring onion stalk & place on plate. Top fish slice on top & garnish ginger on top of fish.
3. Steam fish on high heat for 10mins.
4. Dissolve sugar in hot water & add in other seasoning and mix all.
5. Pour out water from fish plate.
6. Pour seasoning mixture on top of fish & scatter spring onions for deco.



Source:
Book : 我家男人爱煮菜 (pg61)

BBQ

BBQ

BBQ Sauce 苹果烧烤酱

1 red apple
100gm Shaoxing wine
150gm soy sauce
80gm fine sugar
2 cloves garlic
2tbsp cornflour
- Cut apple into slice & soak in salt water.
- In pan, add in Shaoxing wine, soy sauce, garlic & sugar, bring to boil.
- Add in apple & cook till soft & remove the apple.
- Add in cornflour to thicken the sauce & put aside.
- Rub a thin layer of sauce on meat (before bbq) & once done, rub another thin layer.
- Ready to serve.

Chicken Wing
5 chicken wings
1/2pc red preserved beancurd + little sauce
1.5tbsp honey
1.5tbsp Lee Kum Kee BBQ sauce
 - Marinate overnight, rub chicken wings with remaining sauce before BBQ.

Black Pepper Chicken Stick

1 breast meat (diced, keep skin)
1 thigh meat  (diced, keep skin)
Lee Kum Kee black pepper sauce
Little ginger juice
Little soy sauce
Little oyster sauce
-Marinate overnight.
- Use satay stick, add in chicken & chicken skin, capsicum, cucumber, carrot.

*May prepare original flavor too, no need to marinate chicken.

Bacon Sausage with Cheese

- Cut sausage into half but not 断
- Cut cheese into strips & fit into middle of sausage
- Wrap bacon around sausage and use toothpicks to make bacon stay in place
- Fit in satay stick in the middle of sausage

Crab Stick Wrapped with Ham

Bacon

Sausage

Scallops 扇贝
Prepare chillies sauce - Fry minced chillies, garlic & shallots
BBQ - top shallots with chillies from above step, minced garlic & ginger

Meat Slice 肉干

Prawn
- Cut away legs & remove black lines.
- Marinate with salt & add into satay stick.

Squids

Abalone Slice

Fried Bihun

Thai Steamboat Sauce

Thai Steamboat Sauce

泰式火锅沾酱

4tbsp sugar
60ml lemon juice
80ml fish sauce
10 red small chillies
8 cloves of garlic
2 plants of coriander

Blend all ingredients together.
Pour into bowl & serve.

Almond Slices with Nuts Cookies

Almond Slices with Nuts Cookies

杏仁瓦片

Ingredients:
500gm Golden Florentina Powder
500gm Almond Flakes
250gm Sunflower Seeds
250gm Pumpkin Seeds
(Ratio of powder to nuts is 2:1; means 500gm of powder, means 1kg of nuts, type of nuts and amount depends on preference)

10tbsp Black sesame
10tbsp White sesame
Baking sheet

Divide all ingredients into 5 portions & mix together

Mix 1 portion of each ingredient and spread evenly onto baking sheet.

Bake at 160c for 15-20mins.


Remove from oven, cut with , just have to make a line.
Once it gets cold, just break it.

Let it get cold and keep into container.

Clams & White Wine Linguine with Pesto Sauce

Clams & White Wine Linguine with Pesto Sauce

青醬白酒蛤蠣義大利麵

Bunch of linguine

12-15 clams

1/4 cup of white wine

1 tbsp pesto sauce (refer recipe for pesto sauce)

3 cloves of garlic (minced)

1/2 onion (slice)

1 small chilli (minced)

Olive oil

Salt

Pepper

1. Add in olive oil, salt & linguine into boiling water & cook for 12mins. Set aside.

2. In a pan, fry garlic, onion & chilli till fragrant.

3. Add in clam & white wine, boil & add in pesto sauce.

4. Add in linguine, sprinkle pepper & salt and mix together.

Source : https://www.how-living.com/?p=17679 (How Living 美味生活)

Pesto Sauce

Pesto Sauce

基礎青醬

100-150ml Olive oil
100gm Pine nuts (fry for more fragrance)
175gm Basil (Thai/Sweet Basil)
5 cloves Garlic (minced)
3 tbsp Parmesan cheese
Pinch of black pepper
Pinch of salt
Lemon juice


1. Add in pine nuts, garlic, pepper & salt into food processor and minced it.
2. Press out water from basil & remove stem, keep only soft leaf.
3. Add basil into food processor and mix with step 1.
4. Add in olive oil & parmesan cheese, process again.
5. Once done, squeeze in lemon juice, mix with spoon.
6. Remove and pour into bottle and keep for use.

Source: https://www.how-living.com/?p=16481

Thai Style Steamed Fish

Thai Style Steamed Fish

泰式蒸鱼

Fish

1 lime - green (press out juice)

Minced:
3 cloves garlic
2 small chillies
1 plant of coriander

Sauce:
1 tbsp fish sauce
1 tbsp water
1 tbsp sugar

1. Boil water. Place fish on rack and steam for 6mins.
2. Remove fish and pour away water from fish.
3. Add in sauce & minced ingredient to fish.
4. Steam on high heat for 1-2mins.
5. Remove and add in lime juice.

Source: http://bibinews.com/?post=28393

Pork Ribs with Dried Chillies and Onion

Pork Ribs with Dried Chillies and Onion

辣焖排骨

800gm pork ribs,cut into pieces
1 onion, peeled & cut wedges
5 dried chilles

Marinade:
1/4 tsp pepper
1/2 tsp salt
1/2 tsp sesame oil
2 tbsp plain flour
2 tbsp cornstarch

Seasoning:
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
600ml water

2 stalks spring onion, cut into short length

1. Marinade pork ribs for 30mins.
2. Deep fried pork ribs in hot oil until golden brown, dish & put aside.
3. Leave 1 tbsp oil, saute onion & dried chillies until aromatic.
4. Add pork ribs, seasoning & bring to boil.
5. Lower heat & simmer for 20mins.
6. Add spring onion & stir well.


Source: 爱回家吃饭食谱 (page 37)

Eggplants with Minced Meat & Thai Basil

Eggplants with Minced Meat & Thai Basil

鱼香茄子

1 Eggplant (cut small)
1/2 chillies (sliced)
Thai Basil
2 cloves garlic (sliced)
1.5 tbsp Spicy Bean Paste
Soy sauce to taste
Little cornstarch mix with water

1. Deep fried eggplants in hot oil for 10secs, remove and put aside. Eggplants will remain in nice purple color.
2. In wok, add in little oil from remaining fried eggplants oil.
3. Add in chillies & garlic.
4. Add in minced meat till meat is 90% cooked.
5. Add back eggplant from step 1.
6. Add in little soy sauce, stir-fried quickly, add in spicy bean paste & little water.
7. Add in large amount of thai basil leaves & mix well and off heat.
9. Add in cornstarch to thicken the sauce.


Source: https://www.facebook.com/hanahomefood/videos/1166310376763777/

Nyonya Stewed Pork Ribs with Bean Paste (Taucheo)

Nyonya Stewed Pork Ribs with Bean Paste (Taucheo)

娘惹焖排骨

Ingredients:

450g pork spare ribs
10 shallots (skin peeled)
5 fresh red chilies (seeded and sliced lengthwise)
4 cups water
3 tbsp taucheo/bean paste (smashed with a mortar and pestle)
1 tbsp tamarind pulp (soaked in 1/4 cup water, extract the juice)
1 1/2 tsp sugar (or to taste)
Salt to taste

Method:

• 1. Heat up a stew pot with 4 cups of water and bring it to boil.
• 2. Add shallots, chilies, and pork ribs into the water.
• 3. Add taucheo (bean paste) and bring it to boil.
• 4. Lower heat to medium or low and cover with a lid and slowly stew the ribs for 1 hour or so, or until the meat becomes really tender.
• 5. Add tamarind juice, sugar, and salt to taste.
• 6. If it’s not sour enough, add more water to the tamarind pulp and extract more juice.

Cook’s Note:

Nyonya stewed pork ribs should taste salty (from the bean paste), sour (from the tamarind juice), and sweet (from the sweet taste of pork ribs and shallots). It should also taste a little spicy from the red chilies. The taste develops overnight and it’s even better the next day.

Source: http://rasamalaysia.com/nyonya-stewed-pork-ribs/#8mVYBz7APUHeKBAu.99

Thai Style BBQ Pork

Thai Style BBQ Pork

泰式叉烧

600gm pork belly
3 blades kaffir lime leaf (finely shredded)
1 tbsp chopped garlic

Seasoning (mix well)
1 tbsp oyster sauce
6 tbsp caster sugar （细砂糖）
1 tbsp Shaoxing wine
2 tbsp fish sauce
1 tsp dark sauce

1. Rinse pork belly and skinless, cut into thickly strips.
2. Mix seasoning mixture, shredded kaffir lime leaf & chopped garlic, marinate 1 hour or overnight in fridge.
3. Preheat oven at 200C, arrange marinated pork belly on a roasting rack (put roasting tray under the rack), roast for 20-30mins until pork are cooked through and golden brown on both sides.
4. Remove from oven and cut into slices.
5. Simmer remaining marinated sauce on hot wok until thicken.
6. Remove and pour sauce over pork belly & serve.

Pig Stomach Soup

Pig Stomach Soup

猪肚汤

1 Pig stomach
200gm pork/pork ribs
1 tbsp white pepper (crushed)
Cornflour
Salt
Asam Jawa

Stomach Cleaning:
1. Wash and cut out oil (yellow & white parts)
2. Add i cornflour and massage & rinse off.
3. Add in salt and massage & rinse off.
4. Repeat step 2 & 3 few times.
5. Add in asam jawa, massage and rinse off.
6. Pan-fry stomach and make sure no more smell.


1. Add all ingredients (stomach, pork & pepper) into slowcooker and cook for 3 hrs.
2. Add salt when done.
3. Serve.

Rice Cooker Chicken Rice

Rice Cooker Chicken Rice

饭锅鸡饭

1 chicken drumstick
1 tbsp oyster sauce
1/2 tbsp soy sauce
1/2 tsp Shaoxing wine
1/2 tsp sesame oil
1/4 tsp salt
(Mix all together & marinate for 2-3hrs in container with lid/zipper bag)

Chilli Sauce
2 red chillies (de-seeded)
1 chilli padi (no need to de-seed)
4 cloves garlic
1.5pc ginger
1 tbsp chicken stock
1/2tsp rice vinegar
1 tsp sugar to taste
1 lime juice
(Blend all, season with sugar, salt or seasoning powder if needed)

Garlic Sauce
25gm peeled garlic (young ginger)
1.5 peeled shallots (optional)
1/2 tsp sesame oil
1/2 tbsp peanut oil/chicken oil (chicken oil=oil come out from chicken skin/fats when fry in pan)
1 tbsp chicken stock
1 tsp sugar to taste
1/4 tsp salt
(Blend all, add more sugar if the ginger taste too sharp)

1 cup of rice
1 slice of ginger
3 cloves chopped garlic
3 chopped shallots
1tbsp margerine
pinch of chicken stock/mushroom powder
2-3pcs of pandan leave (wash & tie a knot)
sufficient water like cooking rice as usual
Fried garlic/shallots
Spring onions (for garnish)

1. Press cook button on rice cooker. Add in margerine, chopped garlic, chopped shallots, ginger, mix & close lid for 8-10mins. Give a few stirs from time to time.
2. Add in rice, chicken stock, water & stir till all ingredients evenly mix & turn off rice cooker.
3. Array marinated chicken on top (discard gravy from marinated chicken).
4. Add in pandan leave & on rice cooker & cook as usual.
5. Once done, leave everyting remain in rice cooker for 5 mins.
6. Remove chicken and chop into pieces.
7. Garnish with fried garlic/shallots with oil, light soy sauce, sweet soy sauce & spring onion.

Source: Chicken rice (Selinna Teoh-TARC friend)
           : Chilli Sauce http://www.noobcook.com/chicken-rice-chilli-sauce/2/