Braised Pork Ribs in 1234 Sauce (高升排骨)

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If you plan to spend less time in kitchen with great meal do consider this zero fumes cooking dish. The 1234 is referring to gradual increase amount of ingredients used in braising sauce; 1 wine, 2 vinegar, 3 sugar and 4 soya sauce. Once the ribs are tender make sure to cook further till sauce thicken as this will give flavourful and sticky sweet ribs. Hope you like it. Happy cooking!

Chinese Roasted Pork 脆皮烧肉

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Once a week I visit wet market for meat supply. That day I have no plan to make roasted pork. After placing order for lean meat the butcher asked whether want this slab of three layers pork. I'm so attracted by the nicely layered pork. Without much consideration I bought it straight away. I knew I am going to attempt roasted pork for 2^nd time. This time I documented and share.

Chinese Spareribs with Shallots/ 紅葱烤排

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I’m back! After about a week of resting now I’m back blogging :) This is a simple and great recipe from Sonia aka Nasi Lemak Lover. The shallots are first sauté till aromatic. Then add in ribs, soya sauce and braise for an hour or more till tender. The ribs turn out flavourful and succulent. My kids can't stop from asking more. I enjoy it with some raw shallots and chilies soya dipping sauce. I definitely will cook this often in future.

Braised Trotter with Preserved Plum

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This is another great recipe from 小小米桶 cookbook. This is a zero fumes cooking dish with one pot cooking method. The only hard work is preparing the trotter. The trotter need to be wash, blanch, soak in cold water and wash again before used. 

Soya Sauce Braised Firm Tofu/ Soya Sauce Braised Pork

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I read this recipe from one of my cookbooks. The main ingredients are soya sauce and firm tofu, remind me of this month Little Thumbs up event, baking and cooking with soya beans.

At first I feel very hesitate to cook this dish as it used 1 cup of soya sauce and ½ cup of oil. But after much consideration I decided to cook. Sometimes we just have to step out of the box and try new things. Furthermore, this is an easy and zero fumes dish.

Klang Bak Kut Teh (巴生肉骨茶)-MFF KL & Selangor

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Occasionally, I will cook Bak Kut Teh for my family. Like other household I used the package of pre-mixed Bak Kut Teh herb for the stock. But not for todays’ recipe. Thanks to MFF KL & Selangor and Alan of Travelling Foodies for sharing the basic herb and spice concoction used in the Bak Kut Teh soup base. And methods of preparing Klang Bak Kut Teh too. The soup base just as good as the pre-mixed herb. This recipe is a keeper for my family. There is no reason why not gather the Bak Kut Teh herbal from Chinese pharmacy instead of buying the pre-mixed package. It is a lot economy! 

These are the herbal for Klang Bak Kut Teh that recommended by Alan. 1.Dang gui  2.Bei qi 3.Chuan xiong 4.Chinese licorice 5.Star anise 6.Dang shen 7.White pepper 8.Cassia bark (chinese cinnamon) 9.Yu zhu, 10.Wolfberries (only added when the dish is near its finishing)

I'm using pork ribs and stomach in my Bak Kut Teh. I do not like to eat animal’s organ neither handling them. Since my hubby love to eat I decide to add. Initially I plan to add sweet intestines (粉肠) which I believe I will take it. But when I consult my neighbour on how to clean the organ she said pork stomach is easy to clean and more nutritious. Therefore I bought one and clean it with the methods taught by her.

This is my 1^st time handling pork stomach. When I holding it..Ewe! Slimy..Smelly.. no choice have to carry on since I had bought it! At first scrub and wash with salt..then corn flour then vinegar. After 30-40 minutes of repeating cleaning ...at last ready to be cooked. I add in the whole stomach into soup base and cook for about 30 minutes. I check by poking chopstick into the stomach for doneness. I fish out when I think is done. Due to lack of experience the stomach ends up chewy to eat! :P I should cook it longer... I don't think I will handle it again in future :D Type of meat used is up to individual so just used whichever pork portion you prefer. 

Adapted with minor modification from Alan,Travelling Foodies
Klang Bak Kut Teh 巴生肉骨茶( for 4-6 servings)
Ingredients:
(A)
1kg prime ribs (肋排)

1 set of big bones (大骨), optional; for more flavour stock
1 pork stomach (猪肚), optional
4-6 bulbs of 老蒜 old garlics

(B) Herbs and Spices
5-8g 当归, dang gui Angelica sinensis aka female ginseng
15-20g 玉竹 yuzhu Polygonatum odoratum aka Solomon’s Seal
5-8g 甘草 gan cao Glycyrrhiza uralensis aka Chinese licorice
5g 黄芪 huang qi Astragalus propinquus aka milk-vetch root
5-8g 党参 dang shen Codonopsis pilosula aka poor man’s ginseng
5-8g 川芎 chuan xiong Ligusticum wallichii
1 stick (3g) 肉桂皮 gui pi Cinnamomum cassia aka cassia bark or Chinese’s cinnamon
1 (1g) 八角 ba jiao Illicium verum aka star anise
5-8 白胡椒粒 bai hujiao Piper nigrum aka white peppercorn
5-8g 枸杞子 gou qi Lycium barbarum aka wolfberries or goji berries

(C) Condiments and Seasoning
1 teaspoon salt
2 tablespoons black soya sauce (adjust to taste)
1 tablespoons light soya sauce (adjust to taste)

Some rock sugar (adjust to taste)

(D) Other ingredients
6-8 chinese mushrooms 香菇, soaked
6-8 deep tau pok (fried beancurd puffs ) 豆薄/豆皮, rinsed and squeezed repeatedly to remove as much excess oil and water as possible.

(E) Other sides
Cooked rice (I used scallion rice; Add some fried shallots into rice cooker and cook rice as usual)
chopped red chilli with dark soya sauce as a dip
2-3 deep fried 油条 youtiao aka chinese dough fritters
vegetables

Methods:
1. To a pot of boiling water add big bones and blanch for 10-15 seconds until the exterior just turns pale. They may continue to ooze some blood but that is normal. Drain and set aside. Repeat the blanching process for prime ribs. Discard blanching water.

2. Rinse all the herbs and crush peppercorn. Place the herb and spice mixture into a muslin bag if using. To a large pot, add 6-8 bowls of water. Bring to a fast boil and add the herbs and spices except for wolfberries. As it come to a boil again and then lower to medium low flame and let it simmer for 10 minutes with lid on. This is to allow the flavours of the herbs to infuse into the water.

3. Add pork bones, pork ribs and garlic. Bring to a boil again before lower to medium low flame and continue to simmer with lid on for 30 minutes. Add more boiling water if necessary. Periodically use a ladle or small wired sieve/tea strainer to remove any scum or blood clots on the surface of the soup. This helps to keep the soup clear.

4. After 30 minutes, add Chinese mushroom and pork stomach. Season the stock with salt, soya sauce and rock sugar. Adjust taste and colour with amount of dark soya sauce used. Let the pot simmer with lid on for another 20-30 minutes or more till the meat done.

5. During the last 10 minutes of cooking, ladle some soup into another small pot to cook beancurd puff. Add wolfberries at this point (I forget to add!).

6. Serve Bak Kut Teh with chunks of you tiao, chopped chilli and dark soya sauce dip, and cooked rice.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish

Japanese Ginger Pork

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I learn this dish from Taiwanese cooking show. It is pretty simple, flavourful dish and healthy too. The amount of oil used is very little. According to chef it is sufficient as long as the coated meat is slightly browned and sealed. Non-stick pan definitely helps a lot! Once the meat is sealed, onion slices is added and lastly seasoning. Sounds pretty easy right?

This ginger pork dish is using basic Japanese seasoning which are Japanese soya sauce, cooking wine and mirin. I’m sure it is pretty easy to get them in grocery shops nowdays. 

Ginger is first grated then extracting the juice. The ginger is only added when about to dish out. If you prefer more ginger pungent add in the grated ginger as well (skip the juice extracting step). Of course you can increase the amount of ginger as recommended too. 

Adapted and slightly modified from TV cooking show

Japanese Ginger Pork
Ingredients:
(A)

9 pieces pork loin (梅花肉;about half of palm size with 1cm thick)
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons corn flour

1 big onion (sliced)

About half thumb size fresh ginger

(B)

3 tablespoons Japanese soya sauce

3 tablespoons Mirin

1 tablespoon Japanese cooking wine

3 tablespoons water (more if prefer more sauce)

*Mix above into a small bowl. Set aside

1 teaspoon sugar (or more to taste)

Methods:
1. Tenderized the pork slices and set aside. Marinate with salt and pepper and leave it for about 15 minutes.

2. While waiting for the marinated pork ready, grates fresh ginger and extract the juice. Set aside.

3. Coat every pork slices with corn flour. Lightly coated is good enough.

4. Heat up a wok/pan. Add in about 1 tablespoon vegetable oil. Arrange the coated pork slices inside the hot wok. Fry till both side slightly browned.

5. Add in onion slices in between the browned pork slices and further cook till fragrant (about a minute). Follow by seasoning. Bring all together and bring the sauce to boil. Taste and adjust the sugar accordingly.

6. Lastly add in the ginger juice and mix well. Dish out and serve with shredded cabbage at the side. Enjoy! 

I’m linking this post to the event, Little Thumbs up organised by Doreen from My Little Favourite DIY and Joe, Bake for Happy Kids, hosted by Alvin from Chef and Sommelier

Crunchy Garlic Pork Chop

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As I surfing for Jamie Oliver recipe I read on this crumb mixture. It is very interesting way of coating meat instead of using ordinary plain bread crumbs. Since there is butter inside the crumb mixture you can choose to grill, fry, roast, or bake the meat dry in the oven and it will go nicely golden. Well I choose to fry my pork. My family love this new flavour of crispy pork besides the Japanese style crispy pork.

 

I replace some of the ingredients with the items that I easily get. After process with the food processor I found the crumbs is more on wet side therefore I added few tablespoons of bread crumbs for easy coating.

fine but wet

After added few tablespoons of breadcrumbs

Adapted and slightly modified from Jamie Oliver
Ingredients:

6 pieces pork loin (about half of palm size with 1cm thick )

~Coating
2 heaped tablespoons all-purpose flour
1 large egg

Crumb mixture:

1 clove of garlic
1 lemon (replace with orange)
6 saltine crackers (replace with 12 cream crackers)
2 tablespoons butter
4 sprigs of fresh Italian parsley (replace with corriader)
sea salt and freshly ground black pepper

2-3 tablespoon bread crumbs

Enough vegetable oil for frying

Methods:

1. Peel the garlic and zest the orange. Tenderized the pork slices and set aside.  

2. Put crackers into a food processor with the butter, garlic, herb, orange zest and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Mix with bread crumbs till well combined.

3. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork.

4. Coat the pork with flour, egg and lastly the crumb mixture. Press the crumbs on to the pork and make sure is fully coated. Proceed with the rest till finish. Now is ready for pan fry.

5. Heat up a wok. Pour in vegetable oil (about half way cover the pork slices). Arrange the coated pork slice inside. Fry with medium low heat till cooked and golden brown.

*do not fry with high heat as the crumbs will get burn easily.

6. Place on kitchen towel to drain excess oil. Serve!

I’m linking this post to the blog hop event, Cook like a Star organised by Zoe of Bake for Happy Kids.

Japanese Style Crispy Pork

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This is our family favourite dish, crispy pork chop. I learn this dish from a Taiwanese cooking show. It is really easy to prepare.  

Some of you might concern about problem of keeping used oil after deep frying. I have the same thinking as you too. Crispy = deep fry with lots of oil. After watching the show I learn that actually crispness can be achieved with pan fry (amount of oil about half way cover the food). I pan fry in 2 batches. So this can minimize the consumption of oil. Hope you will try.

Ingredients:
8 pieces pork loin (about half of palm size with 1cm thick)
50ml water
1/4 tsp salt
1/4 tsp pepper
 
~Coating
Few tbsp low protein flour (or replace with all-purpose flour)
An egg (slightly beaten)
Some breadcrumb
 
Methods:
1. Tenderized the pork slices and set aside.

2. Dissolve the salt and pepper in the water. Add in the tenderized pork and marinate about 30 minutes.

3. Place the flour, beaten egg and breadcrumb separately.

4. Place the pork slice on kitchen towel to dry. Coat the pork with flour, egg and lastly breadcrumb. Proceed with the rest till finish. Leave aside for about 10-15 minutes. Now is ready for pan fry.

5. Heat up a wok. Pour in vegetable oil (about half way cover the pork slices). Arrange the coated pork slice inside. Fry with medium low heat till cooked and golden brown. 
*do not fry with high heat as the breadcrumb will get burn easily.

6. Place on kitchen towel to drain excess oil. Serve!

I'm sharing this post via Muhibbah Malaysian Monday.

Mushroom Pork with Bean Paste(香菇肉酱)

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Occasionally I will buy canned pork mince with bean paste (香菇肉酱). I used it to braised tofu or as seasoning in fried noodles. I never think I actually can make the similar sauce myself.
 

The main ingredient of this dish is bean paste. Make sure use the type lower in salt. I like my meat super soft so I cook it with pressure cooker. You can cook with ordinary pot/wok. Do adjust the cooking time accordingly. 

This is our quick dinner. Simply boil the ramen and serve with my mushroom pork mince sauce.

Adapted and slightly modified from Yoyo

Ingredients:
(A)
2-3 tbsp vegetable oil
300g pork cube (leg portion)
1 onion (dice)
75g carrot (dice)
100g fresh shiitake mushroom (dice)
 
(B)
1 tsp five spice
100g salty bean paste (I used Gulong brand, 古龙黄豆酱)
Some water
 
Methods:
* I'm using pressure cooker
1. Heat up the cooking oil. Cook the pork till turn white. Follow by onion, carrot and mushroom. Stir fry till slightly soft and fragrant.
 
2. Add in five spice and bean paste. Stir to mix. Add water as desired (about 100ml).
 
3. Cover and cook till the meat soft (mine 5 minutes with pressure cooker).
 
4. Dish out and serve with your favourite noodles!

I'm sharing this post via Muhibbah Malaysian Monday hosted by Suresh from 3 hungry tummies.



Stuffed Chilies

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These chilies are special as they are grown from my garden. I don't have garden fingers. Vegetables that I try to grow not success. These chillies are exception as it grows on its own with the seeds that I dump :D I just water it as and when I want (lazy me). I surprise the tree gave fruits.

I can take hot dishes. Sadly the chillies are not spicy at all. Since is very fresh it gives bonus to this dish. I can taste the 'crunch' when having this dish. I added some kind of teriyaki (my way) sauce to go with it.

 
 

Recipe from Vivian Pang Kitchen
Ingredients:
5 big chilies(all I have so far)
1 tbsp cooking oil

~ Filling
100g minced pork
1 tbsp cooking wine
Salt and pepper to taste
 
~ “Teriyaki” Sauce
1 tbsp soya sauce

1 tbsp cooking wine (I used Chinese white cooking wine)

1 tbsp mirin (Normally used in Japanese cooking)

1 tbsp sugar
Mix and set aside
* the key is equal amount of the above ingredients.

Method:
1. Cut the top of the chillies. Loosen the membrane by running a chopstick around. Then remove the seeds. Set aside.

2. Mix all ingredients for the filling in a bowl till well combine.

3. Put inside a plastic bag (for easy filling process). Make a small cut at one end. Pipe into the chillies.

4. Heat up wok with low-medium heat. Put in the oil and arrange the stuffed chilled inside. Cover with lid and cook for about 2 minutes.

5. Open the lid and turn chillies to the other side for even cooking. Cover and cook about 2 minutes or till done.

6. With the chillies inside, pour in the sauce mixture. Stir and cook till sugar melt. Dish out and serve !

Braised Trotter with Soya Bean-Can Foods Make Milk ?

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Like other breastfeed mother I will eat types of food that will help on lactation. Most people believe having papaya as part of the diet can help. Well I had try but it seems not working for me. It seems I’m lack of milk for my 3^rd child…well not because she not gain well, she seems not happy although after feeding time. She demands more! I guess she is big drinker compare with her two brothers. Ha..ha..

I owned series of books, What to Expect. It comes in the first year, when you’re expecting and the toddler years. I guess mothers are familiar with these books. It is a comprehensive guide packed with reassuring and practical advice. It contains dozens of Q&As, reader friendly and fun to read.

I came across this question in "the first year", CAN FOODS MAKE MILK ? I’m sure we all eager to know. Here is the explanation.

Every breastfeeding mother has heard about at least one: foods, drinks and herbal portions with the supposed power to increase milk production. They run the gamut-from milk and beer, to teas made from fennel, blessed thistle, anise, nettle, and alfalfa; from chickpeas and liquorice, to potatoes, olives and carrots. Though some mothers swear by these cultural traditions and old wives’ standards, some experts say that the effects of such ‘milk-making portions are largely psychological. If a mother believes that what she eats or drinks will make milk, she will be relaxed. If she’s relaxed, she will have a good let-down. If her let-down reflex is good, she will interpret it to mean she has more milk, and that the portion worked its magic after all. Remember : the best-and only proven-way to increase your milk supply is to have your baby nurse frequently.

I always believe nursing frequently can increase milk flow. However feel pity for my girl when seeing her frustrated sucking for more milk. If this happen I will try to distract her by taking a break. Swing to comfort her back to sleep. If this can’t help will get back to nurse. Sometimes this can long for several hours…and definitely very tiring. How I wish I have more milk.

I read about stew trotter with soybean soup in one of my cookbook collection, Medical Recipe & Thick Soup. It said will help on lactation. Without any hesitate I try out. I believe it helps as I can feel the increase of milk flow. The recipe is very simple. Just put trotter, soya bean and dried lily bud (I omit) inside a pot and stew till tender and soft. I used to cook this soup during my confinement. However the taste is very bland.


Not long ago a cooking show recipe using trotter and soya bean as well. It used braising method (红烧‏). I tried too and this is tasty than the soup. Is braising method with the same ingredients working? Well not so magical compare with the soup. Could it because the “book” said stew trotter with soya bean and not braised trotter with soya bean??? :D

Actually I’m not enjoying having trotter but soya bean yes. Having soya bean as part of daily diet is good as it is high in protein. Ever since I taste the soya bean in cooking (before this only used in making soya milk) I love it! If the beans are cooked well it is kind of melt in your mouth.

Using soya bean in daily cooking can be very versatile. You can even just add into your daily soup as part of the ingredients. Since the beans are hard, it needs to be soaked and cook in advance before adding into any dishes or soup. I used to cook more than one portion and pack into individual, store in deep freezer for later used.

Now I like to share on tasty way of having soya bean with trotter.

Recipe source: Vivian Pang Kitchen

Ingredients:
1kg trotter, cut into pieces (I used front part)
1-2 tablespoon oil
Few slices of ginger
2 star anise
1 cinnamon stick
200g cooked soya beans (refer below)
Water (enough to cover meat)

Seasoning :
3 tablespoon soya sauce
2 tablespoon white wine (Chinese cooking wine)
1 tablespoon brown sugar
1 teaspoon salt

Method:
~ Soya beans
(I cook about 400g soya beans at one time. Use any amount you like.)
1. Wash by rinsing the beans. Put in a pot and cover with clean water. Soak several hours (mine overnight).

2. The next day, rinse to clear any impurity. Put inside the pressure cooker and top with clean water (enough water to cover the beans). Cook about 22 minutes or till soft (do adjust according to your cooker).

3. Drain and ready to be packed individually for storage. Keep in deep freezer if not using within 3 days. Just store in lower fridge a day before you use it.
 
~ Trotter with soya beans
1. Heat up the wok. Add in the oil and ginger. Place the pieces of meat inside and cook till lightly brown.

2. Pour in the soya sauce by the side of the wok. Follow by wine. Stir well. Add in water about to cover meat.

3. Add in star anise, cinnamon stick, cooked soya bean, brown sugar, salt and stir to mix. Cover and cook till meat tender (I cook about 25 minutes with pressure cooker). Serve.

Chinese Roasted Pork (Char Siew)

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I had a lot of recipes kept as drafts. Actually I have the plan to post out as much as I had…but end ups more and more drafts! Although my “D” day is coming I have a lot of energy in making food! I always have the next to bake or cook list after one another. The lists seems won’t last! :D Maybe I worry that I might not able to do any after my baby born. :D Well, let move to today’s recipe.

I had try making own “char siew” with several recipes. However the result is not that good until I try this one from Famous Cuisine magazine. The outcome is quite similar with the “char siew” that we ate in Peninsular Malaysia. Hope for those who like “char siew” this recipe is worth to try.



The original recipe called for pork belly. However I found that it is too fatty. I asked the butcher for recommendation and he told me pork leg (front) is good for making “char siew”. Do choose your favourite part of pork for this recipe.

 

Adapted and modified from Famous Cuisine magazine

Ingredients:
(A)
1.5kg pork leg (front leg)
* In large long strips cuts, skinless, about 5cm thick
Some red food colouring
 
(B)
200g malt sugar (麦芽糖‏)
55ml water
 
(C) Seasoning
200g sugar
2 teaspoon salt
3 tablespoon white Chinese cooking wine
3 tablespoon oyster sauce
½ tablespoon black soya
3 pieces reddish cheese (南乳)
1 tablespoon hoisin sauce
2 tablespoon chopped garlic
1 tablespoon chopped shallot
1 egg

 

Methods:

1. Rinse the pork and pat-dry. Prick some holes around the pork with a fork. This will help more seasoning penetrate into the pork meat and more flavour.

2. Cook the malt sugar and water until the sugar dissolve. Remove from heat and leave to cool.

 

3. Add all seasoning from (C), cooked sugar syrup from step 2 and red food colouring into a mixing bowl. Mix all until well combined.

4. Add in the pork. Make sure the meat is soaked in the seasoning. Marinate for 2-3 hours (preferable overnight in the fridge).

 

5. Remove from fridge and leave at room temperature for about an hour. Preheat oven at 250C. Place the marinated pork strips on roasting rack. Make sure foiled the basement tray to capture the dripping sauce during the roasting process. This also will help in easy cleaning. Bake for 20 minutes.

 

6. While waiting, cook the remaining marinated sauce over low heat. Do stir constantly and cook until the sauce become thick. This will take about 5-8 minutes. This will be the “char siew” sauce.

7. Once the 20 minutes roasting time over, bring out the meat and brush the “char siew” sauce on the meat surface. Turn the meat over and do the brushing all over the other side. Bring the meat back into oven and continue roast. Do the brushing every 6-7 minutes for about 4-5 times. The “char siew” is ready once cooked and some “char” bits appear around the meat.

* Basement tray will have some dripped sauce during the roasting process. Do add into the “char siew” sauce. The fat from the meat will enhance the flavour of the sauce. It is a waste to throw away :D

8. Remove and leave to rest about 5-10 minutes. Slice the “char siew” and serve with the sauce. Enjoy!

I will sending this recipe to Muhibbah Malaysian Monday Event hosted by Shaz .