Browsing Category: "Lunch"
Sweet and Sour Pork Ribs
Chinese, Dinner, Lunch, Pork August 14th, 2006
Last Saturday, I decided to cook Sweet and Sour Pork Ribs. It is quite a simple dish to cook. In fact, the sweet and sour sauce can be used for many types of meat eg. pork balls, fried fish and even chicken fillet.
Sweet and Sour Pork Ribs in the wokThis is my recipe for Sweet and Sour Pork Ribs.
Ingredients
- 2 Pork ribs cut into 2 inch lengths (approximately 400 gms)
- 1 large onion (quartered and separated)
- 1 green capsicum (slivered)
- 2 large tomatoes (cut into wedges)
- Oil for deep frying
- Corn flour
- 1 teaspoon of Salt and 1/2 teaspoon of white pepper powder to marinade pork ribs
Sauce
- 3 tablespoons tomato ketchup
- sugar to taste
- 1 cup of warm water
Method
Marinade pork ribs for about 3 hours or more. Adjust amount of salt as marinade according to your preference.
Deep fry the pork ribs till golden brown and cooked. Remove and drain.
Add 1 tablespoon of cooking oil into wok at high heat. Fry onions and capsicums for 30 seconds. Add tomato ketchup. Sprinkle sugar to taste (depending how sweet or sour you want the sauce to be). Gradually add a little warm water depending on how thin you want the sauce to be. Finally, add the tomatoes and fried pork ribs.
Stir and coat the pork ribs in the sauce and serve hot. Excellent served with Egg Fried Rice.
You can also add cucumbers (diced) or pineapples (diced) into the dish.
Fried Bee Hoon with Stewed Pork Ribs
Bee Hoon, Dinner, Lunch, Pork August 10th, 2006
I am quite fond of noodles and pastas. One form of noodles that I like (if it is classified as a type of noodles in the first place) is bee hoon (also known as rice vermicelli). Beehoon can be cooked dry or in soup or even in light sauce. It is very commonly cooked in Malaysia and Singapore.
Fried Beehoon with Stewed Pork RibsOn festive occasions, my mum will cook this dish. The stewed pork ribs are sold in cans and purchased from supermarkets. Of course, you can just heat up the stewed pork ribs and eat it with rice but this is another method to cook it. Tastes good!
This is the recipe for Fried Bee Hoon with Stewed Pork Ribs
Ingredients
- 300 gms of beehoon (pre-soaked for 1 hour and drained)
- 1 can of stewed pork ribs (do not throw the gravy away)
- 150 gms of cabbage (sliced) - you can have more if you like more vegetables
- 1 carrot (optional - sliced into strips)
- 2 eggs
- 3 bulbs garlic (minced)
- 5 bulbs shallots (sliced thinly)
- 3 tablespoons of cooking oil (preferably palm oil)
- 1 cup of hot water
Flavouring
- 1 tablespoon dark soya sauce
- 2 teaspoons light soya sauce (more if you prefer the dish to be saltier)
- Dash of white pepper powder (to taste)
Method
Heat oil in wok and fry shallots till golden brown. Remove fried shallots from oil.
With the same oil in the wok and at high heat, fry the garlic (till light yellow colour). Add eggs and fry till eggs are slightly brown. Then add cabbage and carrot and stir fry for 2 minutes till vegetables are slightly limp. Add in the stewed pork ribs and its gravy.
When the mix above starts to boil, add the beehoon (rice vermicelli) and stir fry for about 5 to 7 minutes. Add flavouring to taste whilst stir frying.
Add the hot water gradually to keep the beehoon moist whilst stir frying. Beehoon is cooked when it is no more translucent and is soft.
Serves 3 to 4 persons.
Stir-Fried Mixed Vegetable
Chinese, Dinner, Lunch, Vegetable August 9th, 2006
Sorry I have not updated this blog for sometime. I have not been cooking lately until yesterday.
Anyway, I am fond of vegetables particularly broccoli. It’s a highly nutritious vegetable from the cabbage family. There are many ways of cooking it. Here, I will share with you how it is stir-fried with other vegetables chinese style.
This is my recipe for Stir-Fried Mixed Vegetable
Ingredients
- 150 gms broccoli (cut into florets like picture above)
- 150 gms cauliflower (cut into florets like picture above)
- 100 gms button mushrooms or chinese dried mushroom (if latter, please pre-soak and cut into halves. Remove stem)
- 1 medium sized carrot (sliced)
- 1/2 tin of asparagus clams (optional)
- 100 gms baby corn (optional)
- 4 bulbs garlic (minced)
- 1 1/2 tablespoons cooking oil (palm oil preferred)
- 1 tablespoon corn flour (mix with 50 ml water and stir to make corn starch)
- Half cup hot water
Seasoning
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon light soya sauce
- White pepper powder to taste
- 2 teaspoon chinese cooking wine (optional)
Method
Heat oil in wok till oil starts to smoke. Add garlic and mushrooms. Stir fry for 1 minute.
Add cauliflower, carrot, asparagus clams and baby corn. Continue to stir fry for 3 minutes, adding hot water gradually. Cover for 1 minute. Add broccoli and continue to stir fry. Add a little bit more of the hot water if it becomes too dry (you will want a little bit of sauce).
Add flavouring above and continue to cook until broccoli is slightly limp. If the sauce is too watery, add a little bit of the corn starch to thicken the sauce.
Serve hot with preferably with rice.
Tau Yu Bak (Stewed Pork in Soya Sauce)
Chinese, Dinner, Lunch, Pork July 21st, 2006
Once in a while, mum will cook Tau Yu Bak (stewed pork in soya sauce).
I like this dish as it compliments rice very well. The rich stew tastes heavenly when poured over the rice and the meat is usually very tender by the end of cooking time.Tau Yu Bak can be cooked using either belly pork or even pork ribs. In this picture, pork ribs are used together with tau ki (which is soya sheets).You can also add hard boiled eggs or even tau pok (fried beancurd) as extra ingredients.
Taste can be a matter of individual preference and also depends on the type of dark soya sauce you use. Dark soya sauce (and even light soya sauce for that matter) differs in taste from one brand to another due to the individual recipe in the fermentation process. Some tastes saltier than others. Some tastes sweeter than others. For us, we usually source our dark soya sauce from our hometown in Pontian Kecil, Johor, Malaysia.
This is my mum’s recipe for Tau Yu Bak (Stewed Pork in Soya Sauce)
Ingredients
- 300 gms of belly pork or pork ribs. (If belly pork is used, cut into 1/2 inch cubes (fat at the top, lean at bottom). If pork ribs are used, choose meaty ones and ask butcher to cut into 2 inch lengths)
- 100 gms of tau ki (also known as foo chok. Ask for stiff type)
- 5 to 8 chinese dried mushrooms (pre-soak till soft)
- 3 whole bulbs of garlic
- 2 bowls of warm water (approximately 500 mls)
Seasoning
- 3 tablespoons dark soya sauce
- 1 1/2 tablespoon sugar
- 2 star anise
- 3 inches ceylon cinnamon (kayu manis)
- salt to taste
- white pepper to taste
Method
Heat pot. Add sugar. Once sugar caramelised, add meat and coat it with caramelised sugar to lock juices in.
Add water, garlic, chinese dried mushrooms and seasoning. (This is also the time to add hard boiled eggs and / or tau pok if you wish to have more ingredients)
Once start to boil, close lid, reduce heat and simmer for 1 hour. Then add tau ki and simmer for a further 30 minutes. Add boiling water is stew becomes too dry.
