Category: RECIPE

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.

 

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!!!!!

 

 

 

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

 

 

Stir-up Sunday

A Christmas Pudding, sometimes cream or custard etc are added as a topping.

 

Stir-up Sunday is the last Sunday before Advent.  The custom comes from when families & relatives gathered together and stir the ingredients of a traditional British Christmas pudding before the first Sunday in Advent as observed by Anglican churches.

There is a Collect (prayer)

Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen.’ 

Also, It allows time for the pudding to mature properly for the month before the Christmas Day meal. By tradition, each member of a family or participant is encouraged to make a wish as they stir.

The pudding mixture is stirred from East to West in honour and remembrance of the three wise men who visited the baby Jesus with their gifts.

In some households, silver coins are added to the pudding mix. It is believed that finding a coin brings good luck.

I remember as a child in the 1960s, my mother would traditionally put & stir ‘silver’ sixpence coins known colloquially as a tanner into the mixture. Later when the UK went decimal ‘other’ silver coins were added.

It is believed that like Christmas trees and Christmas decorations, Christmas puddings were introduced to the UK in the 1800s, by Prince Albert, who was the husband and consort to Queen Victoria.

There can be some variations of ingredients, traditional puddings mainly contain dried fruits, raisins etc. The mixture and cake are held together by egg and suet &  sometimes moistened by treacle or molasses. It is flavoured with cinnamon, nutmeg, cloves, ginger and or other spices. Measured alcohol is added, mainly brandy but dark beers or stout can be used.

Before the pudding is served during the Christmas meal, some households set light to the pudding as the alcohol content allows it to burn briefly as part of the serving tradition.

The pudding is usually aged for a month or more,[or even a year until the following Christmas Day; the high alcohol content of the pudding prevents it from spoiling during this time.

 

 

 

Chicken Karaage (Japanese Chicken popcorn Recipe)

Japanese Recipe

Chciken Karaage, photo by JMorton

I saw a bit of GMA’s Mars on youtube and like the recipe of the Japanese version of a fried chicken. Thanks to Benjamin Alves, the guest celebrity cook, for making it looks so easy to make and yet so yummy. All the women in the show were all saying how good it was.

Chicken Karaage (Japanese Chicken popcorn Recipe)

Ingredients

  • 6-8 pieces of boneless, with skin on chicken thighs; each thigh, depending on the size, should be cut into two or three pieces.
  • 1 tablespoon ginger, freshly grated
  • 2-3 cloves garlic, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 2 teaspoons brown sugar
  • 1/2 – 1 cup cornstarch/cornflour
  • vegetable oil for frying
  • slices of lemon to garnish

Method of preparation:

  1. In a large bowl, season the chicken thighs with the salt and pepper. Set this aside.
  2. Make the marinade using a different container. Mix thoroughly the ginger, garlic and brown sugar with the soy sauce and sake.
  3. Pour this mixture onto the chicken thighs. Mix well to soak all the crevices of the chicken thighs.
  4. Cover the bowl with cling film and leave to marinate in the fridge for at least an hour.
  5. After an hour or so, heat the oil in large frying pan or wok for deep frying.
  6. Before frying, each of the chicken pieces, roll each one into the cornflour and then let it sizzle in the hot oil until done.
  7. Serve with your favourite sauce.

Itadakimasu

Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)

Filipino Recipe

Mung Bean Stew. Photo by PH Morton

Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)

This is a delicious recipe which is easy to make.  Very filling and will delight the whole family especially during winter time.

Below is the recipe.

Ingredients:

  • 1 cup mung beans (can be left to stand in lots of water to make the beans swell and would cut minutes of cooking time)
  • 1 medium size aubergine (eggplant), sliced
  • 1 large onion, diced
  • 3-5 cloves garlic, minced
  • 1-inch ginger, peeled and julienned
  • 100 g pork belly, cut into bite-size pieces
  • 1 cube vegetable bouillon
  • 1 tbsp fish sauce
  • salt & freshly ground black pepper

Method of Preparation:

    • In a medium size pan, cover the mung beans with enough water and bring to a boil.  Lower down the heat and allow to simmer for 10 minutes. Carefully discard the water and some of the green bean husks that gather to the top.
    • Using a casserole pan, fry the garlic and onion until golden brown.
    • Stir in the pork slices and cook until brown all over.
    • Add the ginger, stir.
    • Add 4 cups of water, crush the vegetable bouillon over it.
    • Bring to a boil and simmer for 10 minutes.
    • Add the mung beans, cover the pan and leave to simmer for 15 minutes more.
    • Pour in the fish sauce, give it a stir.
    • Add the aubergine and cover the casserole once again and allow to cook for five minutes.
    • Check the seasoning, add salt according to taste.  Give it a good measure of black pepper.
    • Enjoy with freshly boiled rice.

Yum, ang sarap