I got this recipe from one of my favourite cooking sites.. noobcook.com!
- 8 dried Chinese mushrooms
- 4 eggs
- 1 tbsp cooking oil
- 500 grams pork belly
- 1.5 tbsp dark soy sauce
- 800 ml water add water (a little at a time) whenever the stew is drying out
- spring onions or coriander garnishing
- 1-2 piece of fried beancurd (tau kwa/豆干) quartered
(A) Aromatics and Seasonings
- 1.5 tbsp dark soy sauce
- 1 cinnamon stick (桂皮)
- 1 star anise (八角)
- 4 cloves (丁香)
- 1/2 tsp Chinese 5-spice powder (五香粉)
- 1.5 bulbs garlic separated into individual cloves (no need to peel)
- 1 tsp rock sugar optional; omit if you don’t like the stew sweet
- dashes of white pepper powder to taste
- Prep mushrooms. Soak dry mushrooms in small bowl of hot water until puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside the mushroom caps.
- Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, turn off the stove and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water until eggs are cooled. Peel when cool enough to handle. Set aside.
- Brown the meat. Heat oil in casserole (wok, claypot or deep pot). Brown pork belly on both sides on medium heat. Add 1.5 tbsp dark soy sauce on both sides of browned pork belly.
- Make the stew. In a large stew pot, add water, aromatics (A) and mushrooms. Bring to a boil, then lower heat to a simmer (with lid partially closed) for about an hour, or until the meat is tender.
- Add protein and serve. During the last 10 minutes of simmering, add eggs and tau kwa. To serve, slice pork belly to smaller, bite-sized pieces. Serve with rice or steamed buns. Garnish with spring onions or coriander.
Some personal notes:
- I used lean pork as well.
- I used more rock sugar as it was hard to break and also I prefer a sweeter braised taste anyway.
- I used the water from soaking the mushrooms instead of just plain water.
This recipe was a huge success! I got my parents over for dinner and they loved it too. Here’s the amazing recipe from the woks of life.
- 2 lb slab of pork belly
- 3 bunches scallions, washed and cut in half lengthwise
- 8 slices ginger
- 2 cups Shaoxing wine
- ⅔ cup light soy sauce
- 2½ tablespoons dark soy sauce
- 4 – 5 oz. rock sugar, depending on desired level of sweetness
- Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
- In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
- Next lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
- Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.
- After 90 minutes, you have 2 choices:
- 1. Turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes. With the heat at the lowest setting, there should be plenty of liquid in the pot to cook the pork through the entire process––no need to add additional liquid.
- 2. Transfer the pork to a heat-proof plate, skin-side up (I used the small clay pots you see in the photos). Drizzle with some of the braising liquid, and place in a steamer for another 90 minutes.
- Both methods should yield tender, delicious results! When serving, transfer the pork pieces to a plate. At this point, you can heat the braising liquid in a saucepan to reduce the sauce and drizzle it over the pork.
I’ve been looking for kids friendly recipes and found this recipe. I tried it a few days ago for lunch but it wasn’t yet up to my standard. I must say though, the taste of it was there and I’d give it another go. I think my helper (yes. I rushed back from work to cook this and back to work after. So I needed my helper’s assistance to put it in the oven) didn’t put enough cheese adds there wasn’t enough in our pantry either, so I guess it wasn’t a fair chance. Besides, I like the flavours here. Here’s the recipe.
A: Fried Rice (Base)
– 2 cups of cooked rice [best if it’s leftover]
– 1 tbsp of vegetable oil
– 2 eggs, beaten
– salt and pepper to taste
1. Heat oil in pan, and fry eggs in a pan over medium high heat.
2. Add in rice, stir and let it cook for 5-10 minutes.
3. Add salt and pepper as you wish, to taste.
B: Pork & Marinade
– 5 slices of lean pork cutlet
– 3 tbsp of Worcestershire sauce
– 2 tbsp of Shao Xing cooking wine
– 1 1/2 tsp of 5 spiced powder
– a dash of white pepper
– 1 tsp of sugar
– 1/2 cup corn flour, to coat pork chops
– 1/4 cup canola oil, for frying
1. Marinate pork chops with Worcestershire, wine, 5 spiced powder, pepper & sugar for at least 30 minutes. I prefer to marinade it overnight.
2. When ready to pan-fry, evenly coat pork chops in corn flour.
3. Heat oil until hot then pan fry pork chops on medium heat until golden brown. Don’t worry if it’s still a little pink inside because it will continue to cook in the oven.
4. Set aside then cut into pieces when cooled.
– 1 tbsp olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 3 medium sized tomatoes, chopped
– 1/4 red capsicum/bell pepper
– 1/4 green capsicum/bell pepper
– 4 tbsp ketchup
– 2 tbsp sweet chilly sauce
– 1 tablespoon Worcestershire sauce
– 1 tbsp light soy sauce
– 1 tbsp Shao Xing cooking wine
– 1/4 cup chicken stock
– corn starch slurry, to thicken
– a dash of white pepper
– 1/2 tsp salt
1. Saute onions and garlic in olive oil until translucent without browning.
2. Add tomatoes, capsicums and cook until softened.
3. Add ketchup and sweet chilly sauce, then stir to mix.
4. Add Worcestershire sauce, soy sauce, and cooking wine.
5. Add in chicken stock and bring to boil.
6. Reduce heat and let simmer for 15-20 minutes to reduce mixture.
7. You may opt to add cornstarch slurry to thicken sauce.
8. Add salt & pepper to taste.
D: To assemble
– a mix of Tasty & Mozzarella cheese
1. Preheat oven to 200 deg C.
2. Place fried rice in a deep casserole dish.
3. Arrange sliced pork chops over rice.
4. Spread sauce evenly over pork and sprinkle shredded cheese generously over the top.
5. Bake for 20-25 minutes.
6. Voila! You may now indulge. 🙂
I’m so eager to try this recipe next week after all my success with all the tofu dishes I’ve tried doing this week.
Saving it here for future reference!
tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1. Shallow fry tofu until golden, drained well and set aside.
2. Saute garlic with a little oil then add stock and seasonings, bring it to a boil.
3. Add tofu and peas and cook for a minute.
4. Add prawns and cook for a further minute before thickening the sauce with a little corn flour solution. When the sauce thicken, break in an egg and stir it through the sauce before adding the spring onions.
5. Fill a large bowl with steamed rice and pour the content of wok over.
Another one of those experiments with random online recipes and found this fantastic one from noobcook (I love noobcook.com!) Copying the recipe here for future reference!
- 50 grams minced pork
- 1 tbsp cooking oil
- 3 garlic cloves minced
- 1 tsp taucheo/salted soya beans (aka dou jiang, 豆酱)
- 1 tsp dried fermented black beans rinsed, patted dry & mashed slightly with a fork
- 2 chilli padi sliced thinly; to taste
- cornstarch solution mix 1 tbsp water with 1/2 tbsp cornstarch
- 150 grams firm Chinese tofu cubed
- 1 tbsp chopped spring onions
- 1/2 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- a few dashes white pepper powder
(B) Seasoning (mix well in a small cup)
- 1/2 cup water
- 1/2 tsp dark soy sauce
- 1/2 tbsp sesame oil
- In a bowl, marinade minced pork with (A) for about 10 minutes.
- Heat oil in wok and add the garlic, taucheo, fermented black beans and chilli. Stir fry for 30 seconds until aromatic.
- Add the marinated meat and stir fry until no longer pink, breaking the meat up to smaller bits using the spatula or turner.
- Add seasoning (B). Bring to a boil. Gently add beancurd cubes and simmer over low heat for 3 minutes, taking care not to break the tofu cubes.
- Thicken with cornstarch solution and garnish with chopped spring onions.
I’ve been very experimental with cooking dishes out of my comfort zone lately. Most of the experiments are with Chinese food. I’m glad to say that they mostly turned out good! Hotplate Tofu is one of my favourite tze char dishes and since I had egg Tofu in my fridge the other day, I decided to try my luck with a search online for the recipe and stumbled on this recipe from ieatishootipost. It was chaotic,but it tasted good in the end! I’ve copied the recipe here for easy future reference.
Minced pork 200g (marinade with 1 tsp sesame oil, pinch of salt, pepper and 1 tsp cornflour)
Prawns 6 -10 pieces
Egg Tofu 2 tubes
Carrot half sliced
Ginger 3cm chopped
Garlic 2 cloves chopped
Spring Onions 3 – separate green and white parts and chop
Oyster sauce 1 Tbsp
Chilli Bean Paste 辣豆瓣酱 2 Tbsp (use less for less spicy)
Light Soy Sauce 1 tsp
Sugar, Salt, White Pepper to taste
Cornflour 1 Tbsp dissolved in 2 Tbsp water
Eggs 2 beaten
1. Cut Egg Tofu to 1 inch thick pieces. Deep fry in oil and set aside. To get even browning, make sure you have lots of oil in the wok (80% Oil 20% tofu) and heat to at least 170 degrees C. Once you put the tofu into the oil, don’t touch it for at least 1-2 minutes then gently swirl it around and remove from oil once it is golden brown and drain.
2. Heat wok till it smokes, turn off heat and add oil. Turn up the heat again and fry the ginger, garlic and spring onion (white part) till fragrant. Add minced meat and fry till cooked. Add oyster sauce, chilli bean paste, soy sauce and 1 cup water and add the veggies. Simmer till vegetables are cooked and water is reduced. Adjust to taste with sugar and salt. Thicken with cornflour and set aside.
3. Heat hot plate till very hot. Brush on some oil and add the egg. Arrange the tofu onto the hotplate and add the sauce. Sprinkle some pepper and chopped green onions and serve!
My final product.
Found this yummy recipe on daydaycook and just had to record it here.
2 Pieces of pork chop (120g)
2 Cloves of garlic
1 tablespoon of Chinese cooking wine
1/2 teaspoons of salt
Ground white pepper
2 teaspoons of oil
½ teaspoons of corn starch
1. Use edge of the knife to massage the pork chop to make it tender (see photo). Marinate for 15 minutes.
2. Slice the onion and mince the garlic.
3. In a frying pan, heat up some oil on high heat. Add the onion and sauté until aromatic and half translucent, about 3-4 minutes. Set aside.
4. In the same wok, add minced garlic and sauté until aromatic. Add pork chop and pan fry until both sides are golden on medium heat. Finally add in onions and salt with salt to taste.