Chinese BBQ Pork

Ingredients

1 lb boned loin pork
salt and pepper to taste
1 tsp sugar
2 tbs soy sauce
1 tbs sherry
pinch of MSG

Cut the pork into strips about 2 inches in length and 1 inch in width (cut with the grain of the meat and not across as normal). Mix the seasonings and sugar, rub into the meat. Then rub the sherry and soy sauce into the meat and allow the meat to absorb the flavour for at least 2 hours.

Roast in a moderate oven 350F or gas mark 4 for 10-15 minutes. Raise the oven temperature to high 425F or gas mark 7, turn and baste the pork well for another 10-15 minutes.

The gf has gotten her hands on her great grandmother’s handwritten recipe book, and we are now happily going through them to cook and experiment. The pork from this recipe is very tender and flavoursome, and it reminds me of Chinese home cooking…

Just to point out that I didn’t use msg…and I think it’s already very good without it!

Chicken braised with ginger and star anise

From Bowl Food
Serves 4

Ingredients
1 teaspoon szechuan peppercorns
2 tablespoons peanut oil
2 pieces fresh ginger, finely julienned (3cm each)
2 cloves garlic, chopped
1 kg chicken thigh fillet, cut into thirds
1/3 cup rice wine
1 tablespoon honey
1/4 cup light soy sauce
1 star anise

Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant. Remove and crush lightly with the back of a knife.

Reheat the wok, add the oil and swirl to coat. Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.

Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.

Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.

Serve with rice.

This seems to be a slightly different version of the braised chicken in soya sauce recipe that my mom gave when I first started cooking. The key difference being that my mom’s recipes uses rock sugar while this uses honey.

Sea bass with sizzled onions, ginger and chilli

From BBC Goodfood
Serves 6

Ingredients
6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger , peeled and shredded into matchsticks
3 garlic cloves , thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion , shredded long-ways
1 tbsp soy sauce

Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.

Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

My mom taught me how to cook this Chinese dish a long time ago. I have forgotten all about it until I chanced upon this recipe on the BBC website. Really simple dish to make, but full of flavour.

Steamed egg with minced pork

Modified from noobcook.com
Serves 2-4

Ingredients
2 eggs
1/3 cup water
1/2 tsp Chinese cooking wine
1/4 to 1/2 tsp light soy sauce

150g minced pork
Marinade for the minced pork
1/2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp Chinese cooking wine
a bit of Chinese white pepper
1/2 stalk spring onions, finely chopped (use the green upper part)

Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.

Add the water, 1/2 tsp Chinese cooking wine and 1/4 to 1/2 tsp light soy sauce to the eggs mixture.

Combine the marinade with minced pork and mix well. Leave for at least 10 minutes.

Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula. Do not overcook.

Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. If you see any bubbles, “flatten” the surface gently with the back of a spoon.

Cover the dish with aluminium foil.

Steam the egg custard over high heat for about 15 to 20 mins. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.

My mom has been cooking this dish for my family for a very very long time. I am glad I know how to make it as well now to continue the tradition.

Chinese style braised beef one-pot

From BBC GoodFood More one-pot recipes
Serves 4
Ingredients
3-4 tbsp olive oil
6 garlic cloves , thinly sliced
good thumb-size piece fresh root ginger , peeled and shredded
1 bunch spring onions , sliced
1 red chilli , deseeded and thinly sliced
1½ kg braising beef , cut into large pieces (I used beef brisket)
2 tbsp plain flour , well seasoned
1 tsp Chinese five-spice powder
2 star anise
2 tsp light muscovado sugar
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce , plus more to serve
500ml beef stock

Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.

Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.

Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.

Szechuan green beans with minced pork

From http://chinesefood.about.com/od/vegetablesrecipes/r/green-beans.htm
Serves 2
Ingredients:

1 pound fresh green beans
1/2 cup ground pork
Salt and black pepper, to taste
1/2 teaspoon cornstarch
1 tablespoon dark soy sauce
1/2 teaspoon granulated sugar, or to taste
2 tablespoons chicken broth
4 tablespoons vegetable or peanut oil
1 tablespoon chopped fresh ginger
1 teaspoon Chinese rice wine or dry sherry, or as needed
1 ounce (1/4 cup) chopped Szechuan preserved vegetable
1 green onion, finely chopped
1 teaspoon Asian sesame oil
Preparation:

Rinse the green beans and drain. Cut off the ends and cut diagonally into 2-inch lengths.

In a small bowl, combine the ground pork with salt and black pepper to taste. Add the cornstarch, mixing it in with your fingers. Let stand while preparing the other ingredients.

In a small bowl, combine the dark soy sauce, sugar, and chicken broth.

Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the green beans. Stir-fry the beans for about 6 to 8 minutes, until their skins pucker and turn brown. Remove from the wok.

Heat 2 tablespoons oil in a wok over medium-high heat. When the oil is hot, add the ginger. Stir-fry for a second, then add the ground pork. Cook, stirring, until the ground pork is cooked (about 2 minutes). Splash the ground pork with the rice wine while it is cooking.

Stir in the Szechuan preserved vegetable and cook briefly until it is hot. Add the green beans back into the pan, stirring to mix with the other ingredients.

Give the sauce a quick re-stir and add it into the wok. Cook until the liquid is dry (about 2 minutes).

Stir in the scallion. Do a taste test and adjust seasoning if desired. Remove from the heat and stir in the Asian sesame oil.

Kung Pao Chicken

From http://blogchef.net/szechuan-chicken-recipe/
Serves 4
Ingredients:

2lbs boneless skinless chicken breasts (cut into strips)
½ cup corn starch
oil (for deep frying)
Sauce
2 tablespoons oil
3 tablespoons oyster sauce
6 tablespoons low sodium soy sauce
½ cup low sodium chicken broth
6 red dried chili peppers (or more depending on how spicy you want the sauce)
1 tablespoon sherry
2 garlic cloves (minced)
¼ teaspoon fresh ginger (minced)
3 green onions (chopped)
¼ cup dry roasted peanuts
2 teaspoons cornstarch
2 teaspoons cold water

In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.

In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry. Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.

In a serving bowl (or in the wok) toss the chicken bits with the sauce. Garnish with green onions and peanuts.

Mom’s Fabulous Hainanese Chicken Rice

Will post recipe when I wake up early enough to watch Mom cook it

Chinese Barbeque Spare Ribs

Ingredients
about 2ibs small ribs,cut into single ribs
1/2 cup hoisin sauce
1/4 cup tomato ketchup
1/4 cup rice wine or dry sherry
1/4 cup honey
1/4 cup soy sauce
1/4 cup chinese chilli sauce (less if its too hot for you)
2 cloves garlic, minced
1.5 cup water (to be added later)

The marinade:
Using a large freezer bag as your container, mix together the marinade ingredients (except the water !). Add the ribs to the marinade and mix well ,using your hands to rub the marinade into the meat. Seal the bag well and pop it in the fridge, leaving to marinate overnight if possible.

To cook:
Preheat the oven to 180 celsius. Place the ribs (with sauce) into a large baking dish(with a lid if possible) and add 1.5 cup of water, mixing well. If you don’t have a lid cover the dish tightly with foil and bake for approx. 1 1/2 hours. If you can easily pull the meat away from the bones, then they’re ready.

Serve with boiled rice or noodles.

I thought this was Jamie Oliver’s recipe but it turned out to be the recipe of a member on his website. Nonetheless, it turned out well. The only problem I had was that I think 1 1/2 cups of water is too much and my sauce did not thicken. I will reduce the amount of water next time. Otherwise, it is a ridiculously easy way to cook ribs. It will definitely be one of those recipes that I pull out of my pocket to use from time to time.

Cheng Teng

This is my favourite dessert back home in Singapore. The recipe is a combination of a page off a recipe book my dad scanned for me, my mom’s instructions over the phone, my own improvisation, and basic common sense. :p

Ingredients:

1 piece of white fungus (I bought the good kind, 1 piece was around the size of my face)

4 fistfuls of dried longans (soaked in warm water till softened)

8 dried red dates (soaked in warm water till softened, pitted)

1/4 cup of barley

1/2 cup of lotus seeds (soaked in warm water, green stuff in the middle removed)

rock sugar (to taste)

Optional ingredients (1/4 cup of azuki beans, gingko nuts, sea coconut, whatever)

1. Bring 4 bowls (half a pot) of water to a boil.

2. Throw in all ingredients and simmer till soft and the longans turn pale.

3. That’s the cue that it’s as sweet as the soup is gonna get, so add rock sugar to taste.

Can be served hot, chilled or with shaved ice on top.