Steamed Egg Custard with Pork

It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.

First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.

HAPPY CHINESE NEW YEAR TO EVERYONE!


Ingredients
250g Minced Pork - may also use chicken or turkey
1 tsp Light Soy Sauce
1 1/2 tsp CornstachCornstach

1 tbsp GingerGinger
- minced
1 tbsp Green Onions - chopped finely
1/2 tsp Seasme Oil
1/2 tsp Pepper
1 tsp Cilantro - chopped finely

Egg Custard Mixture
2 Large EggsLarge Eggs
- beaten
1/2 cup Chicken or Pork Stock
1/4 tsp Vegetable Oil
1/4 tsp Salt to taste
1 tbsp Green Onions - chopped finely


Directions
1] Using a bowl, combine the following: pork with light soy sauce, sesame oil, pepper, cilantro, green onion, ginger and cornstarch
2] Mix well then place pork mixture into a steaming flat dish
3] In another bowl, mix the egg mixture ingredients together: eggs, chicken or pork stock, salt, oil and green onion
4] Pour the egg mixture over the meat
5] Remember to skim off any bubbles to ensure a smooth egg custard surface
6] Place dish into a steamer or wok and steam over medium heat for about 10 mins
7] Turn off heat then let the egg custard rest for 5 mins
8] Garnish with the finely chopped cilantro or chopped red chillies


Note:
You may also add slices of century egg and salted duck egg but add the yolk part only for the salted duck egg as the white part is just too salty.

Technorati Tags: recipe, chinese food, egg custard, minced pork

Fried Sweet and Sour Spareribs

For dinner this evening, I decided to prepare a main dish which I can snack on while watching the live Champions League Final match later in case I grew hungry or if things don't go too well for Liverpool and I might need to munch on something which isn't going to be messy.

So I decided to go with Fried Sweet and Sour Spareribs which is one of my brother's favorite dish when he was young as I recall. I understand recently from my mom that he is now into fish though and thats good cause its healthier. All in all, this delightful dish takes quite some effort but the end result is more than worth it especially when you first sink your teeth into the tantalizing piping hot ribs.

Ingredients
750g Spareribs
1 tsp Rice WineRice Wine

1/4 tsp Salt to taste
2 tsp Flour
3 tsp Dry CornstarchDry Cornstarch

1 tbsp Soy SauceSoy Sauce

1 tbsp VinegarVinegar

2 tbsp Sugar
500ml Vegetable Oil
120 ml of Water


Directions
1. Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm)
2. Mix with the rice wine and salt.
3. Mix the cornstarch with 1 tbsp water and pour it over the ribs.
4. Stir to coat it well.
5. Mix together the soy sauce, vinegar, sugar , flour and water to make a sauce. Set aside.
6. Heat the oil in a wok over medium heat, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil.
7. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together.
8. Remove and drain well.
9. Serve hot with streamed rice.



Technorati Tags: recipe, chinese food, sweet and sour, spareribs

Savory Char Hor Fun

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.

Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.


Ingredients
White Chinese Noodles
1 Chicken Breasts - sliced into strips

2 SquidsSquids
- cut into slices
20 Medium sized PrawnsPrawns

1 Fish CakeFish Cake
- cut into slices
1 cup Chicken Stock
2 Garlic ClovesGarlic Cloves
- chopped
2 cups Water
1 EggsEggs
- beaten
2 tbsp Light Soy Sauce
2 tbsp Oil
1 ScallionScallion
- chopped
Spinach or your preferred green vegetable
Salt to taste
Pepper to taste
Sliced pickled Green ChiliGreen Chili
- to serve on side


Directions
1] Put 1 tbsp of oil into wok and stir fry 1/2 of the chopped garlic.
2] Add noddles and coat with light soy sauce.
3] Remove from wok and unto serving dish.
4] Place the rest of the oil into wok and stir fry the rest of the garlic.
5] Add 1 cup of chicken broth, then 2 cups water. (add more water if you prefer a watery mixture)
6] Add slices of chicken breasts.
7] Add prawns, slices of fish cakes and squid.
8] Boil till everything is cooked.
9] Add in spinach.
10] Bring everything to a boil again then turn off heat.
11] Stir in egg.
12] Add in salt and pepper for taste.
13] Pour soup over noodles.
14] Garnish with green onions.
15] Serve immediately with pickled green chilies.

Note:
- If its possible, use chinese cabbagechinese cabbage
instead of spinach.
- You can substitute the green chilies with Jalepeno peppers.



Technorati Tags: recipe, chinese food, char hor fun, hawker

Penang Char Koay Teow

Time to rekindle a favorite hometown dish of mine which is the ever well-known Char Koay Teow. This is a must have every time I make a trip back and my favorite is located at Bayan Baru actually. Most local tourists would most likely know the Sister's Char Koay Teow located at Macalister Road better due to the publicity but I find it too oily for my taste although the prawns they serve are truly gigantic to say the least.

I have tried in my numerous attempts to get it to taste as close as I can to the ones found in Penang but being slightly health conscious, I could not perfectly match it since I refuse to use lard cooking this dish. The good news is the following recipe which serves 5 person is still as tasty without going overboard. Hope you guys enjoy it!

Ingredients
250 gm Koay Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean SproutsBean Sprouts

5 stalks ChivesChives
- cut into 2cm lengths
100 gm Vegetable Oil
4 EggsEggs

2 Garlic ClovesGarlic Cloves
- chopped
2 tsp Ground ChiliGround Chili
(add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
10 gm Cooked Crab Meat
Pepper to taste


Directions
1] Heat oil, add garlic and fry till fragrant in a very hot wok.
2] Add prawns and ground chili.
3] Stir-fry for about 15 secs.
4] Add koay teow, soy sauce and additional oil if neccessary.
5] Mix in vegetables and beansprouts.
6] Push mixture to edge of wok, add a little oil in centre.
7] Add and fry the eggs and then mix everything together.
8] Garnish with pepper and cooked crab meat.
9] Serve immediately when its hot.

Note: From my experience it taste better if cooked individually. Also make sure to use sufficient oil so the koay teow do not stick to the wok.



Technorati Tags: recipe, chinese food, char koay teow

Traditional Kung Pao Chicken

On Sunday evening, 8 of my better half's relatives came over for dinner and a few of them was their first time visiting our home. With so much pressure, I didn't want to disappoint them over this meal as I had a nightmare whereby the food might become the topic of conversation. So I prepared properly and thoroughly for this dinner.

As this was a more traditional chinese dinner, one of the dish I prepared was Kung Pao Chicken. I was so wary that I make sure all the ingredients were prepared and chopped that very morning. Do take note that this recipe is quite a large portion so divide it accordingly to your needs. I personally love the sweet taste with a tinge of spiciness to it.

Ingredients
1 1/2 lbs Boneless Chicken Breast - cut into small cubes
3 stalks CeleryCelery
- sliced
1 large Red or Green PepperRed or Green Pepper
- sliced
1/2 cup Cashew NutsCashew Nuts

3 cloves GarlicGarlic
- minced
3 Dried ChiliDried Chili
- crushed
1 stalk of ScallionsScallions
- cut into 1/2 inch pieces

Sauce Ingredients
4 tbsp Rice Wine
4 tbsp Hoison Sauce
2 tbsp Bean Curd Paste
1 tbsp Black Bean Sauce
2 tbsp Red Wine Vinegar
1 1/2 tbsp Sugar
1 tbsp Cornstarch
1 tbsp Red Pepper flakes

Marinade Ingredients
2 tbsp Cornstarch
2 tbsp Rice Wine
2 tsp Baking Soda



Directions
1] Slice and chop all necessary ingredients in advance.
2] Mix the marinade and then mix it with the chicken cubes.
3] Allow to sit for at least 1/2 hour.
4] Prepare the sauce by combining the wine and cornstarch
5] Wait until the cornstarch is incorporated then mix in the remaining ingredients together in a bowl.
6] Heat about 3 tablespoons of oil and stir fry the chicken until just cooked.
7] Set aside.
8] Heat 3 tablespoons of oil and stir fry the cashew nuts for about one minute.
8] Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes.
9] Add in the chicken and stir fry an additional minute.
10] Reduce the heat and add the sauce and allow to simmer for about 1 to 2 minutes to thicken.
11] Toss to coat chicken and veggies with sauce.
12] Serve with steamed rice.



Technorati Tags: recipe, chinese food, kung pao chicken

Barbecued Pork Spare Ribs

Firstly I would like to thank everyone for their comments this week and also apologize for the lack of post as I was travelling due to the coming Chinese New Year. Upon my return this afternoon I decided to cook up something a little more unique in the spirit of Chinese New Year.

Preparing this Barbecued Pork Spare Ribs took quite some time but definitely worth the wait. It oozes tantalizing sweetness to any meal and in my opinion best served right out of the oven (or in my case Microwave Oven). It tasted so much different and tender as compared to purchasing it from the coffee shop where it is hung for most likely hours already.

Ingredients
600g Pork Spare Ribs
1/4 cup Soy Sauce
2 tbsp Honey
2 tbsp Hoisin Sauce
2 tbsp Vinegar
1 tbsp Rice Wine or Japanese Sake
2 cloves GarlicGarlic
- minced
2 tbsp Chicken Stock
1 tsp Sugar
1/4 tsp of White Pepper
Black Pepper to taste
Salt to taste


Directions
1] Mix all ingredients (except the Spare Ribs) in saucepan.
2] Pour over spare ribs and coat on both sides. Marinate overnight, basting occasionally.
3] Roast ribs on rack in shallow pan in preheated 350 degree (175 C.) oven for one hour.
4] Drain excess fat.
5] Brush sauce over partially cooked ribs.
6] Continue roasting ribs 35 to 45 minutes, basting with the sauce every 10 minutes.
7] My be served hot or at room temperature with Steamed Rice.

Note: If grilling, partially cook ribs as directed above, baste with sauce and grill 20 minutes on each side.



Technorati Tags: recipe, chinese food, bbq pork, spare ribs