Category: FOOD & DRINKS

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Braised Pork Chinese Recipe)

Chinese Recipe
Pork Recipe

 

Chairman Mao Braised Pork, Photo by JMorton

Braised Pork Recipe

I love, love, love this recipe.  I am pretty sure it is fattening and not good for my high blood pressure but I just love it.  Anyway, I don’t really it every single day😜 as much I would like to. 😜 . Only on special occasions.

But there are those days that you can’t wait for a special occasion.  It just pops in your brain and can almost taste it that you actually want to eat it.  Well, we have got the recipe for you.

By the way, the above photo is called Chairman Mao’s Braised Pork.

 

Chairman Mao Braised Pork

Ingredients:

  • 1½ lbs pork belly
  • 2 cups water
  • 1 tbsp soy sauce (dark)
  • 1 tbsp soy sauce (light)
  • (or 2 tbsp dark soy sauce)😜
  • 1½ tbsp Shaoxing Rice wine
  • 2 pieces Star anise
  • pinch salt
  • 1½ tbsp sugar
  • 1 tbsp rock sugar
  • 1½ tablespoons oil
  • 4 cloves garlic, peeled, bruised
  • ¼ inch ginger, peeled and sliced
  • 1 stalk spring onion, left whole
  • 1 stalk spring onion, chopped for decoration

Procedure:

  1. Slice the pork belly into inch pieces.
  2. Add them to a casserole or pan of boiling water.  Allow to boil for 5-7 minutes.  Drain and allow to cool.
  3. Meanwhile, heat the oil in a large frying pan, better yet in a wok over fairly low heat.
  4. Stir in the sugar and cook until it had turned brown, not burnt.
  5. Add the pork and coat it with the sugar.  Cook for 5 minutes over medium heat, turning them constantly.
  6. Pour in the wine.
  7. Add the light and dark soy sauce (or just use 2 tablespoons of dark soy sauce).  Let the pork soak in the soy sauce for a minute.
  8. Add the water.
  9. Drop in the star anise.
  10. Sprinkle in the salt.  Turn up the heat on high.  Cover the wok or casserole and bring to a boil.
  11. Turn down the heat, add the ginger, garlic and the spring onion.
  12. Cover once again and simmer for 45-50 minutes on low heat.
  13. Check and stir once in a while to ensure that the water has not completely evaporated, leaving a burnt offering.
  14. Then sprinkle the rock sugar.  The rock sugar will give the pork its shiny, succulent look.
  15. Turn up the heat on high.  Allow to cook for another 7-10 minutes.  Stir it continuously and cover the pork pieces with the sauces.
  16. Now it is ready.  Transfer into a serving bowl and garnish with the chopped spring onion.
  17. Delicious with freshly cooked boiled rice.

 

Korean Iced-Coffee (Naeng-Keopi) Recipe

I was watching my favourite South Korean vlogger, Maangchi doing a demonstration on how to make a naeng-keopi, which is a South Korean iced coffee.

She made it looked so easy to make with a minimal sort of ingredients.

Korean Iced-Coffee (Naeng-Keopi) Recipe

Ingredients:

  • 1 cup cold water
  • 1 tbsp instant coffee granules (plain standard one)
  • 2 tbsp powdered milk
  • 1 tbsp honey
  • Ice-cubes

How to make:

  • Using a cocktail shaker or a lidded plastic tall glass, I am sure you have a container tucked away inside your cupboard 😊, tip in the coffee granules, powdered milk and honey together into this container.
  • Add the cold water.
  • Securely fasten the lid to your container and give it a good shake.  It is a good cardio exercise so give it your all.
  • If your fridge/freezer has not got the built-in ice-crusher, just take a clean tea towel.  Put the ice-cubes in the middle.  Gather the edges of the tea towel around the ice cubes, and then smack that bundle a few times against some solid surface 😜 such as against your worktop.  Don’t break anything.  You are only making coffee, there is no need to cause a complete redecoration of your kitchen.🤣 .  Instead of bashing the ice-cubes against a work-surface, you could also use a meat tenderizer to break hem.
  • Get a tall glass and pour in the coffee mix and then add the crushed ice.
  • Give it a good mix with your ready straw and drink.

Enjoy

Spicy Pork Bulgogi (Dwaejibulgogi)

Korean Recipe

Pork Bulgogi, photo by PH Morton

Spicy Pork Bulgogi (Dwaejibulgogi)

Whenever we go to a Korean restaurant, we always order this pork bulgogi, because it is much love by all the family.  It suits everybody’s taste.

It is actually easy to make your own bulgogi at home especially that pre-made sauces are widely available in mainstream supermarkets.

But if you really want to make authentic bulgogi then here is a pretty straight forward recipe.

Ingredients:

  • 1 lb Pork Belly or pork shoulder or pork loin

For the Marinade:

  • 1 large ripe pear, peeled and quartered
  • 1 large onion, quartered
  • 4-5 cloves garlic, peeled
  • 1/2 inch ginger, peeled and sliced
  • 1 stalk of spring onion
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar or 1 tbsp sugar and 1 tbsp golden syrup
  • 1 pinch of ground black pepper
  • 2 tsp of toasted sesame oil
  • 3 tbsp Gochujang (hot pepper paste), can be bought at any oriental shop and most large supermarkets.

Preparation:

  1. Using a food processor blitz the pear, onion, garlic, ginger, and spring onion until they have turned into a smooth paste.
  2. Pour the paste into a large bowl, then add stir in the soy sauce, sugar (& golden syrup if using), black pepper, toasted sesame oil, and Gochujang.
  3. Add the pork and mix it well.
  4. Cover the bowl with cling film and leave in the fridge for at least half an hour or overnight.
  5. The pork can then be grilled, barbecued or pan-fried.
  6. Serve with steamed rice or with wrap them in lettuce leaves in bite size with some kimchi and hoisin sauce.
  7. Super delicious!!!!!

 

 

 

Pistachio Nuts

Pistachio Nuts

PISTOCHIOS By JMorton

Pistochio is divine, especially salted roasted ones.  Delicious.

Apparently this cracking good eat is a relative of the cashew.

They are very moreish, once you’ve eaten one, you just keep eating until there’s none left in the packet or bowl, like what I had just done.

Sake Clams Recipe

Japanese Recipe

 

Sake Clams Recipe

Sake Clam, photo by Jonathan Wamil

It is the new year. Happy 2019 to everyone.  Hope this year finds you all well and happy.

After the rich food partaken over the Christmas period and then the New Year, I am pretty sure that our palate now craves something simpler and plainer.

We have just the thing for you.

It is clams cooked in sake.  It is delicious, quick to cook and even better, the preparation is easy to do as well.

Ingredients:
  • 600g Clams
  • 1/2 cup Sake
  • 1/2 tsp salt
  • 2 stalks of spring onions, finely chopped
Method of Preparation:
  1. Prepare the clams by letting them soak in salty water for at least a couple of hours to ensure that all the sand and grits have been expelled.
  2. Now in a large saucepan or a casserole, heat the sake with the salt over high heat.
  3. When it starts to boil, add the drained clams. and cover the pan and let it cook for 3 minutes.  During this time, stir the clams at least a couple of times so that they are basted in the sake.
  4. When the clam shells start to open, turn off the heat and add the spring onions.  Again cover the pan for another couple of minutes.
  5. Serve immediately with some salad of steam rice.

Yummy