Recipe: http://everybodyeatswell.blogspot.be/2014/06/rice-cooker-char-siew.html
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790309327704812/
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Thursday, March 5, 2015
Char Siew (Rice Cookier) by Ah Bee Flanders
Recipe: http://everybodyeatswell.blogspot.be/2014/06/rice-cooker-char-siew.html
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790309327704812/
Wednesday, March 4, 2015
Stir fry minced pork with olive vegetables by Maggie Teo
Ingredients
Minced pork (marinate with sesame oil, light soy sauce, pepper and cornflour)
Mushrooms (diced)
Chilli padi
Garlic (chopped)
Olive vegetables (2tbsp)
Salted soya beans (1tbsp)
Sugar
Method
Heat oil in wok, fry garlic and salted soya beans until fragrant. Add in mushrooms, minced pork and chilli. At last add in olive vegetables and sugar to taste.
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789756657760079/
Tuesday, March 3, 2015
Xiao long bao by Aileen Lee
Skin dough- 300g bread flour
- 95g Hong Kong pao flour
- 225g ice water
Soup base jelly- 115g Chinese ham (jing Hua ham) (optional)
- 1/2 chicken or 500g pork (remove fat)
- 2 slice of ginger
- 600g chicken feet
- 20g gelatin
- 1.8 litre of water
Filling
- 600g minced meat
- 600g soup base jelly
- 15g egg white
- 20g sugar
- 2 tbsp light soya sauce
- 1 tsp salt
- 1 tbsp sesame oil
- dash of pepper
Method
Skin dough
- shift all flour together and make a well and knead till smooth or alternative you can use mixer or bread maker to knead it
- wrap and put in fridge for 1hour
- measure and cut dough into 8g each and roll into circle sheet with thicker center
Soup base jelly
- wash chicken, chicken feet and meat. Remove fat, chicken feet skin and nails
- bring all ingredients to boil over high heat and change to low heat boil for 4 hours
- remove from heat, strain the soup leave to cool
Filling
- stir the meat till sticky
- add in soup base jelly and egg white mix well
- add in seasoning and mix well
- put in freezer and chill for 30mins (ensure the meat paste is not watery)
Assembly
- put 1 tsp of filling in the sheet
- fold up the pleats. Place about 2 fingers apart for each of them.
- steam for 5-6mins over high heat. Serve hot.
Ngor Hiang by Patricia Bakersiao
Ingredients
Bean curd skin 1 pack
(Some skin quite salty. U can use a damp cloth to wipe few times to reduce the saltiness)
A) Meat filling:
- Mince meat 500g
- Prawn meat 300g (coarsely chopped after removing shells & veins)
- Water Chestnut 10 nos (peeled n coarsely chopped)
- Shallot 3 nos (chopped finely )
- Cream Crackers ( Hupseng / Khong Guan) 10 pcs (crushed finely)
- Carrot 1/2 (finely chopped)
- Parsley 2-3 tbsp (chopped)
B) Seasoning)
1 tsp Dark sauce
2 tsp Five spice powder
1/4 tsp White pepper
1 tsp Sugar
1 1/2 tsp Salt
1 Egg ( lightly beaten)
3 tsp Corn flour
Method
1) Add (A) to large bowl and season with (B). Mix thoroughly and marinade overnight or at least 4 hours in the fridge.
2) To fold the Ngor Hiang, lay a piece of cut Bean curd skin on work surface. Place 2 1/2 tbsp of meat filling in the Bean curd skin. Fold 2 times.
3) Prepare a steamer, arrange the ngor hiang such that they do not touch each another, and Steam for 15 mins on each batch. Let the steamed ngor hiang cool n air dry completely on a wire rack.
4) Heat wok with enough oil to pan/deep fry in batches for about 2-3 mins or until ngor hiang are golden brown. Drain access oil with kitchen tower.
5) Serve.
Monday, March 2, 2015
Pork Belly With Salted Fish by May Chong
Ingredients
300g pork belly,sliced
50g salted fish,sliced
5 pcs dry chilli,sliced
15pcs ginger,sliced
1 pc onion,sliced
Some spring onion
Seasoning
1/2 light soy sauce
1 tsp sugar
1 tsp oyster sauce
1 tsp black soy sauce
100ml water
1 tbsp shaoxing wine( add in last part)
Method
1. Heat up oil, stir-fry salted fish and dry chilli with lower heat until fragrant.
2. Add in ginger,onion and pork belly and stir-fry evenly, add in Seasoning and stewed for 3mins until soft.
3. Heat up claypot with lower heat, pour in spring onion and pork belly, add in 1 tbsp shoaling wine with lid on and cook for 1-2mins, serve.
For recipe in Chinese: https://m.facebook.com/742362712499171/photos/pb.742362712499171.-2207520000.1425336624./789041994497909/?type=1&source=54&ref=bookmark
Sunday, February 15, 2015
Crispy Roast Pork by Yvonne Mah
1 kg Pork Belly
1 tbsp Rose Wine
1 tsp Salt
Marinade
2 pieces Red Fermented Beancurd
1 tbsp Abalone Sauce
1 tsp Sugar
1 tsp 5-spice Powder
1/2 - 1 tsp Pepper
Method
1. Rinse pork belly and pat-dry. Make a few slits on the pork belly & season with the marinade except on the skin. Drizzle the skin with Rose Wine and rub well with salt.
2. Place the seasoned pork with the skin side up and chill in the fridge uncovered overnight.
3. Place some water in the baking tray and arrange the pork belly on a grill rack with the skin side up. Bake in a turbo convection oven at 200 deg for 15 mins.
4. Remove the pork belly and poke as much holes on the skin. Continue to bake for another 10-15 mins. Repeat this process until you can't poke anymore holes. By now the skin would be cooked and crispy.
5. Leave the pork belly to rest before slicing.
Saturday, February 14, 2015
Meatballs by Ina Tay
1 clove garlic (peeled n chopped into small pieces)
3 tablespoon full of diced carrot
1 tablespoon sesame oil
1 tablespoon hua tiao wine
1 1/2tablespoon castor sugar
2 tablespoon rice flour
1 teaspoon ground pepper
Method
Mix well and let it set for 3hrs in the fridge.
Mould into small balls
Heat wok and deep fry till golden brown
Recipe for mee pok:
Mix 2 tablespoon of light soy sauce with 1 tablespoon of sweet soy sauce ( i prefer more of the taste of sweet soy sauce. Adjust accordingly if u want) and 1 teaspoon of sesame oil. Mix well with some hot water.
Simply cook mee pok for 5 secs in boiling water and transfer to cold water for 5 secs. Repeat this process again and lastly cook in boiling water for another 8 to 10 secs will do. You will notice the mee pok looks shiny.
Serve and enjoy!
Tuesday, February 10, 2015
Sunday, February 8, 2015
Wednesday, February 4, 2015
Rice Cooker Gula Melaka Cha Siew by Michelle Heng
Recipe adapted from http://susiekitchen.weebly.com/blog/gula-melaka-char-siew
Ingredients
500-750g pork collar
Marinade
4-5 gloves garlic
3-4 slices ginger
1 tsp salt
1 tsp pepper
2 tbsp soy sauce
1 tbsp shaoxing wine
1 tbsp cooking caramel
100g gula melaka (cut to small pcs)
220ml water
Steps
1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces.
2. Add all the marinade to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes.
3. Cover with a lid, and let the meat marinate for at least one hour. (Best to marinate for almost a day for a more flavourful char siew).
4. Pour all the ingredients into the rice cooker. Cover the lid and start the rice cooking process.
5. Stir the ingredients after 20 minutes into cooking. Regular stirring will give a more even heating and coating to the meat. When the liquid ingredient are thickening up, give the meat more regular stirring. At the end of the cooking, the meat will be coated with a thick coat of sauce.
6. Transfer the cooked meat out of the pot to a preheated airfryer, airfry for 4 mins at 180 deg C, turning once 1/2 time into cooking.
7. Pour some water to mix with the remaining sauce in the rice cooker pot. This will become the gravy to be poured over the warm rice during serving. May thicken with some corn flour slurry to the consistency one prefers.
8. Slice the char siew when cooled.
9. Bon appétit!
Tuesday, February 3, 2015
Steamed Taupok (Money) Bags by Xiujuan Peh
For broccoli, I steamed separately.
For sauce, mixed with some soya sauce, oyster sauce and sugar. Thicken with cornstarch then drizzle on the taupok and broccoli after arranging them on the plate.
Post link: https://www.facebook.com/photo.php?fbid=10153051896736718&set=gm.776149645787447&type=1&theater
Monday, February 2, 2015
Steamed tofu with minced pork, mushrooms and salted egg yolk by Jeannie Lee
Cut the shitake mushrooms n mixed together with the minced pork. I also added some salted egg white into the minced pork.
placed the minced pork mixture on top of the tofu n topped with salted egg yolk.
Steam for 15mins or till pork is fully cooked.
Pour little sesame seeds oil n garlics oil onto the tofu and
Garnish with spring onion.
Served hot.
Post link: https://www.facebook.com/photo.php?fbid=1037465992937374&set=gm.776150885787323&type=1&theater
Sweet and Sour Pork Rib 浙醋排骨 by Yvonne Mah
1 tsp Light Soya Sauce
1 Egg
1 tbsp Corn Flour
1 tbsp Plain Flour
3 tbsp Water
Sauce: 3 tbsp Black Vinegar
3 tbsp Tomato Sauce
1 tbsp Chilli Sauce
1 tbsp Worcestershire Sauce
2 tbsp Sugar
5 tbsp Water
Method: 1. Marinate spare ribs (500-600g) with salt & light soya sauce preferably overnight or at least 4 hours.
2. 1-2 hours before cooking, add the egg, corn flour, plain flour & water to spare ribs and mix well.
3. Prepare the sauce. (You may adjust the amount of ingredients according to your own preference.)
4. Heat up oil and fry spare ribs until golden brown. Dish up and set aside.
5. Cook the sauce until thicken, add in the fried spare ribs and mix well. Dish up and serve.
Post link: https://www.facebook.com/photo.php?fbid=10152775953562979&set=gm.774244065978005&type=1&theater
Pan-grilled Pork Jerky aka (Bak Kwa) by Zen Yip
Note: I did not use oven. No oil is required.
Ingredients: 300g Minced Pork (half fatty), baking paper
Marinate: 50g brown sugar, 1/2 tbsp light soy sauce, 1/2 tbsp Chinese Rice Wine, 1/2 tbsp fish sauce, 3/4 tbsp oyster sauce, 1/8 five-spice powder, 1/4 salt, 1 1/2 tbsp honey (or Maltose), A pinch of white pepper.
Method: Combine marinate in a bowl. Placed the minced pork and twirled in clockwise direction. Leave it to marinate at least 3 hours (best overnight). Cut the baking paper into rectangular shape. Scoop the meat and flatened it by placing another piece of baking paper on top. Roll it with a rolling pin till around 2mm. (I shaped it in a circle). Heat pan, placed the baking paper with the meat in a pan. Cook each side for at least 5 mins with the baking paper intact. Remove the top baking paper and turn over the meat. Leave the meat in a pan to grill. Control the fire to low. Once is ready, cool the pork jerky in the rack. Served.
Post link: https://www.facebook.com/photo.php?fbid=10153077755654802&set=gm.774989525903459&type=1&theater
Sunday, February 1, 2015
Bittergourd with pork belly by Peggy Siow
Ingredients
3 pcs bittergourd 2 pcs fresh big chilli + 1 chilli padi
6 cloves garlic chopped
1/2 thumb ginger chopped
Pork belly $3.00
Seasonings
1 1/2 thsp oyster sauce
1/2 thsp Feng He black sauce
1/2 thsp sugar
Dash of pepper
1 tbsp light soya sauce
Method
1) Remove bitter gourd seeds, cut into desired sizes (didn't blanch in hot water).
2) Heat up wok, put in ginger, garlic, then add fermented dried beans, sauté for abt 3 mins.. Lastly add pork belly.
4) After frying the pork belly, add bittergourd and fry for a while.. Then add seasoning n water.
5) Cover n cook for 40 mins, stirring constantly.
Happy cooking, hope u will enjoy it ladies.
Minced pork tofu by Meishan Lin
Add mince pork or chicken. (I used pork this time)
Add oyster sauce (no exact measurement, jus add to taste) & little pepper.
Fry till cooked. Pour sauce over steamed tofu. Garnish w chilli, spring onion or fried shallots.
Thursday, January 29, 2015
Carrots & Garlic Mini Meatballs by Christine Tan
Ingredients
500grams minced pork (lean meat no fats please) 1/2 clove garlic (peeled n chopped)
2 tablespoon full of diced carrot
1 tablespoon sesame oil
1 tablespoon hua tiao wine
1 tablespoon castor sugar
2 tablespoon rice flour
1 teaspoon ground pepper
Method
Mix well and let it set for 3hrs in the fridge.
NOTE: Pls mould into small balls as shown in the pic (See.. my meatballs are smaller than the basketball!!).
U will notice that it doesn't turn char when u fry them.
Heat wok and deep fry till golden brown
Enjoy!
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