Minced Pork with Basil

Inspired by Gail's minced pork with basil dish, i went online and search for the recipe and gotta this easy recipe from this link.

Unfolding of the recipe:
(which i improvise a lil to compromise my ingredients)
(if you are looking for authentic Bangkok style favour, used red Thai chile and Thai basil)

SERVES 2 -3

Ingredients
200 g ground pork
2 tablespoons oil
3 small red chilli, chopped (for extra hotness, more if desire)
2 garlic cloves
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1/4 cup water or pork stock
1/2 cup basil, fresh chopped

Method

1. In a hot pan, add the oil and stir fry garlic and chili until fragrant.

2. Add pork and continue to stir fry on medium heat until almost ready.

3. Keep stir frying and add pork stock as needed.

4. Add oyster sauce, fish sauce, sugar.

5. Increase heat to high and add fresh basil. Keep stir frying for few seconds.

6. Serve with white jasmine rice and fried eggs.

Great for a quick meal.

Enjoy!

Spicy Pork Ribs

Unfolding of the recipe:

Ingredients
1 1/2 cup of barbecue sauce
1/2 cup red wine vinegar
1 tbsp Worcestershire sauce (optional)
1 tbsp light brown sugar
1 tsp garlic powder (more if desire)
1 tsp bottled hot pepper sauce or pepper flakes (more if desire)
honey (desire amount)
4 lb pork ribs (makes 4 servings)

Above pic is 1lb pork ribs (makes 1 serving)

Method

1. Combine barbecue sauce, vinegar, Worcestershire sauce, brown sugar, garlic powder and hot sauce or pepper flakes in medium bowl. Place ribs in large shallow dish. Brush both sides with barbecue mixture; cover and chill 3hrs.

2. Remove ribs; just before cooking add in the honey.

3. Pop e marinated ribs into e oven and broil it over low temperature until tender or slightly burnt. Check for burning.


Serve with mashed potato (refer to below recipe) or fries.


Variation
is equally delicious made with beef ribs

Sweet & Sour Pork Ribs

Unfolding of the recipe

Marinade:
(A)
1/8 tsp salt
1/8 tsp sugar
1/2 tsp msg (optional)
1/2 tsp ginger juice
1 tbsp light soya sauce
1 small egg, beaten with 1 tbsp cornflour

225g tender pork ribs, cut into 3cm (1 in) pieces
salt water
60g cornflour
oil for deep-frying

Method
1. Wash pork ribs in salt water and drain.

2. Mix A in a bowl. Marinate ribs for 1/2hr.

3. Roll the marinated ribs in cornflour. Leave to stand for 10mins.

4. Deep-fry ribs and drain.

5. Arrange on a serving dish to serve with sweet and sour sauce.

Sauce:
(A)
85ml water
1/2 tbsp cornflour

(B)
1/8 salt
1/8 msg (optional)
1 1/2 tbsp sugar
2 1/2 tbsp tomato ketchup
1/2 tsp sesame oil
1/2 tsp soya sauce
1 1/2 tbsp vinegar

(C)
2 piece of pineapple, diced
1 small onion, quartered
1 small tomatoes, quartered
2 red chillies, seeded and sliced thickly

1/2 cucumber
2 tbsp lard (oil for a healthier choice)
1 stalks spring onions, cut into 5cm (2 in)lengths

Method
1. Dice the cucumber into square pieces

2. Blend (A) and (B) in separate bowls.

3. Pour lard/ oil in a hot pan and stir-fry (C) for a min over high heat. Lower the heat. Add (A) and (B) (Method 2) and stir mixture till it boils.

4. Add the diced cucumber and spring onions. Remove from heat.

5. Pour sauce over the fried ribs just before serving. Serve hot.

Note:
Green peppers and chinese mushroom can also be added to this dish. Put them in to cook with the other vegetables.

Kuey Chap

As i don't really enjoy fatty belly pork, pork loin is as good. Another simple and hearty meal.

Unfolding of the recipe:

Ingrediant
4 large soya bean cakes, cut into small squares
2 tbsps oil
2 tbsps sugar
6 cloves garlic, lightly bashed

(A)
2 tbsps light soya sauce
4 tbsps dark soya sauce
225ml (8fl oz) boiling water
1/2 tps salt

605g (21 oz) belly pork pork loin, cut into pieces
10 2 hard-boiled eggs

Method
1. Immerse soya bean cakes in salted water for 5mins, drain and fry in a non-stick pan till lightly browned on all sides. Remove to a dish.

2. Heat a heavy-bottomed aluminium saucepan. Put in oil and sugar and leave till sugar turns a light golden brown. Add garlic, cook for a moment, add (A) and bring to boil. Put in pork and cook briskly for about 2omins or till pork is well done.

3. Add eggs and leave to simmer for another 1/2hr or till pork is tender. Add the fried soya bean cakes 10mins before the pork becomes tender and leave to simmer for 5mins. Serve hot.

4.Cook the kuey chap in water. Drain. Put into a bowl. Pour in some gravy. Top with celery, shallot. Serve.

Note:
Add small amounts of boiling water if gravy thickens before meat is tender.
Kuey chap, a fatter smoother version of kwayteow.

Minced Pork Dish

I personally like this dish alot.
Is yummy and versatile, not to mention super easy to prepare and cook.

Unfolding of e recipe

Ingredient
250g minced pork
1 chinese mushroom (dice)
1 tsp of ginger (finely chopped)
1 tsp of garlic (finely chopped)
1 tsp preserved vege.
1 chilli padi (finely chopped)
1 star aniseed

Seasoning (A)
2 tbsps light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tbsp sweet rice wine
14 tbsps of water (or e water that used to soak e mushroom.)


Method
1. Fry ginger, garlic and star aniseed with 1 tbsp of oil and 1 tbsp of sesame oil.
2. Add minced pork. Stir fry for awhile. Add shaoxing wine. Stir in e remaining seasoning. Bring to the boil.
3. garnish with chopped spring onion (optional)
4. Serve hot.

serve with white rice

or

as minced pork noodle

Steamed Pork Cake with Rice

If you have some minced pork in e fridge and wondering what to cook with it?

Here a minced pork recipe to share!

Is my 1st time giving this recipe a try, is simple and yummy. Darling loves it!

Gotta e recipe from this link. Enjoy!

Unfolding of e recipe

Ingredients for pork cake
minced pork 250g
chinese winter mushrooms (dice)
chinese dried shrimps (finely chopped) (for me, i use fresh prawn)
water chesnuts (dice) (no water chesnuts? in my case, i substitute it with chinese prevesed vege.)

1 chilli padi (finely chopped)

salted black bean (optional)

seasoning
2 tsp light soy sauce
1 tsp tbsp cornflour
1 tsp cooking wine
1 tsp sugar
1 tsp oil

little bit of white pepper, sesame oil and water

Methods
1. combine minced pork, winter mushrooms, dried shrimps, water chestnuts and seasoning.

2. scoop the desire amount of cooked rice in a bowl or claypot.

3. pat the mixture minced pork over the rice, and sprinkle the salted black bean.
4. steam over high heat for 12 minutes or until pork is cooked.

5. garnish with cut spring onion and chopped chilli padi.

Serve 2pax.

If you are using a bowl to steam, cover e bowl with aluminum foil.

Enjoy!

Bak Kut Teh

A big pot of steaming bak kut teh.

How about cooking it e easy way?!
Yeah, you could buy those ready package bak kut teh herbs and spice mix off shelves @ any chinese supermarket (any brand of your liking)

Like this

Oor.. if you would like to cook it from scratch,
Here e unfolding of e recipe:

2.5 litres water
800g pork ribs

Heral ingredients
2 star aniseeds
3g dang-shen
200g garlic
3g cassia bark
30g yu-zhu
2 tbsps peppercorns

Seasoning
2 tsps salt
20g rock sugar
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp pepper

Method
1. Blanch the pork ribs in hot water. Rinse well. Set aside.
2. Bring water to the boil. Put in heral ingredients. Simmer for 30mins. Add pork ribs and seasoning. Simmer for 45mins. Serve.

This another simple dish to cook, you just have to dump all e ingredients in a big pot and cover up lid and just leave it to simmer for about 1hrs+ and e last step season to taste of your liking. How difficult can this be?

You could served it as a 1 dish meal

or with any stir fried chinese veg.

or either salted mustard greens, its goes well with bak kut teh.

if you can't finish e big pot of bak kut, then turns its into a plate of bak kut mee.

enjoys =)

oh-ya and not forgetting a plate of chilli padi with dark soy sauce as dipping. slurp~

Braised Pork Trotter

I used this recipe to cook my lor bak.

Super easy and yummy! and it's taste just so authentic. Similar to those that i could find it in hawker center. The only different is less oily. Yo~

This is a one hearty meat dish that could definitely complete your meal .

Unfolding of recipe:

1 pork trotter (cut into pieces) (for me i used pork loin instead of pork trotter, that why i called it lor bak)
5 slices young ginger
8 cloves garlic
1 star aniseed
1 tbsp shaoxing wine

Seasoning
1 litre water
1/2 tsp salt
2 tsps sesame oil
2 tsps light soy sauce
2 tsps sugar
1 tbsps dark soy sauce
1 tbsps oyster sauce
pinch of pepper

Method
1. Fry ginger and star aniseed with 2 tbsps of oil.
2. Add pork trotter. Stir fry for awhile. Add shaoxing wine. Stir in seasoning and garlic. Bring to the boil and turn to low heat. Simmer for 1 1/2 hrs. Serve.

See it for yourself, isn't this recipe so simple.
Not to mentioned with e add bonus... delicious.

Served it together with small chilli padi, oooh one word "BEST!"

cooked it with just meat, or throw in tou fu and hard boiled eggs.

You could also throw in 1 cinnamon stick to enhance e favour.

Ophe's Wonton Recipe

Ophe passed me some of her wrapped wonton that she'd made and it was so yummy. So i gotta this recipe from her.

Unfolding of Ophe's wonton recipe:

Ingredients

250g Prawns
4 Dried Chinese Mushrooms
250g Minced Pork
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon sesame oil
2 spring onions, finely chopped
1 teaspoon grated fresh ginger
2 tablespoons finely slice water chestnuts
1 X 250g (8oz) packet wanton wrappers

Method
1. Peel, devein and finely chop the prawns
2. Cover the mushrooms with hot water and soak them for 20mins, drain and squeeze to remove excess liquid, remove stems and chopped the caps finely
3. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce and sesame oil, spring onion, ginger, and water chestnuts
4. Work with one wanton at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out
5. Moisten the edges with, fold it into half diagonally and bring the 2 points together
6. Place the won tons on a dusted plate with flour to prevent sticking

Note: Wanton can be prepared 1day ahead , stored and covered in the refrigerator. Wrap any leftover sheets in clingwrap and freeze.

Cook it in soup or deep fried

served it as soup wonton mee or as fried wonton mee

Char Siew aka BBQ Pork

I love this Singapore Hawker Food recipebook that i'd brought over.

Thank goodness to this wonderful recipebook that have eased most of my cravings for local s'pore food.

Charsiew is one of them. aka BBQ pork.

Unfolding of recipe from this recipebook:

450g pork belly (cut into long strips) (for me i used porkloin, less fatty)
150 ml water (this step is optional, if you oven boiled e pork…just skip this)
1tbsp light soy sauce
½ tbsp sesame oil
red food colouring
3 cloves garlic (chopped)
4 tbsps sugar
1 tsp pepper
½ tsp salt
1 tbsp char siew sauce
½ tbsp shaoxing wine
1 tsp dark soy sauce
½ tbsp cooking oil

Recipebook method:
1. Marinate meat with all ingredients and leave it for 3 to 4 hrs (or overnight)

2. Put all e ingredients into pot. Cook over medium heat and bring to e boil. Turn to medium-low heat after boiling. Stew till e meat is slightly burnt.

My method
1. Follow as step 1
2. Now instead of using a pot, pop e marinated pork into e oven and broil it over high temperature. Check for burning. Cooking time approx. 40mins depending on e temperature of your broiler.

used it to fried bee hoon

or

topped it off on mee poh or mee kia as charsiew mee.