Braise

Braised Chicken Wings with Sweet Potatoes

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Ingredients

• 1 Sweet potato (medium to large size - chunk)
• 6 Chicken wings (cut the drumplets and wings into 2 parts)
• 3 cloves Garlic (minced)
• Snowpeas/Snap peas (a few pieces - optional)
• 2 tbsp Light soy sauce (or according to preferred taste)
• 1 tbsp Dark soy sauce (or according to preferred tone)
• 1.5 cups Water
• Dash of pepper
• Corn flour solution (to thicken sauce)

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Method

1. Heat up wok with a little oil and gently pan fried the sweet potato chunks. Lift them up.
2. Add some more oil and pan fried the chicken wings till they turned brownish. Lift them up.
3. In the same wok, saute the minced garlic till fragrant and toss in the chicken wings, stir, add dark soy sauce and light soy sauce, stir and add in water. Covered and turn on low fire for and simmer for10 minutes stirring occasionally.
4. Toss in the sweet potato chunks, stir and continue to simmer on low fire for another 10 minutes.
5. When you are about to turn off the fire, toss in the sweetpeas/snap peas, stir, add in corn flour solution and stir till well mix. Cover and switched off the fire.

   Braised Chicken Rice in Sesame Seed Oil

   

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   Ingredients

6. 3 Chicken drumsticks (cut into about 4 pieces each)
7. 2 cups rice (wash and sieve dry)
8. 6-8 Dried mushrooms (soaked and sliced)
9. 1 Chinese pork sausage (Lap cheong)
10. 1/2 bulb Garlic (minced)
11. 1″ Old ginger (sliced)
12. 2tbsp Sesame seed oil (1tbsp to marinate and 1tsp for frying)
13. Dark soy sauce
14. Light soy sauce
15. Fish sauce
16. Pepper to taste (optional)

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Methods

1. After cutting chicken, prop them into a deep bowl and marinade with dark soy sauce, light soy sauce, fish sauce, pepper and sesame seed oil.
2. Heat up wok with some oil + sesame seed oil, saute the ginger till brownish then add in the minced garlic and saute till fragrant. Toss in the rice, stir and add in the chicken pieces (together with the sauce) and continue to stir till all well mixed.
3. Add in the mushroom pieces and Chinese sausage slices and mix well. Lift them up and put into rice cooker, add sufficient water (cover all the rice mixture) and cook like normal.
4. Alternatively, you can put into the steamer and steam till the rice cooked.

   Braised Chicken with Chinese Mushroom

   

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   Ingredients

5. 3pcs Chicken drumsticks (cut into smaller pieces)
6. 4-5pcs Chinese Mushrooms (soak and cut into half)
7. 4-5 pips Garlic (coarsely chopped)
8. 1×1″ Old Ginger (sliced)
9. Dark soy sauce
10. Light soy sauce
11. Oyster sauce
12. Water

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Methods

1. Heat up wok with oil (2-3 tbsp) and saute the ginger slices and chopped garlic till fragrant.
2. Put in the chicken pieces and stir fry for 2 minutes then add in mushroom and dark soy sauce. Continue to stir before adding in water (around 1 -1.5 cup), stir and cover and let it simmer for 15 minutes.
3. Add in light soy sauce and oyster sauce (depending on your taste) and continue to stir.
4. Let it simmer for another 10 minutes or so before serving.

Braised Peppercorns Pork

Ingredients

• 300g Pork belly (best with those that has a few layers of fats and with skin intact)
• 3 cloves garlic - chopped finely
• 1tsp Peppercorns - crushed
• Black sauce
• Light soy sauce to taste
• Water - for sauce

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Methods

1. In a medium saucepan, heat up 2tbsp oil and lightly saute chopped garlic till fragrant.
2. Add in the pork belly (cubed) and stir till they are about 50% cooked. Pour in dark soy sauce to desired tone. Add in water (ard 3/4 to 1 cup), stir and cover.
3. When the water begun to boil, add in the crushed peppercorns, stir and cover and let it simmer for at least 30-45 minutes, stirring occasionally on low heat.
4. Add in light soy sauce to taste and simmer a further 10 minutes.

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Dong Por Yuk (Braised wine pork)

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As I only have half the amount of ingredients required (just nice for 2 person share), I twisted them a little. If you want her version, click here. My verdict on the dish, nice and fragrant and not too sweet. The meat was tender but I should simmer longer so it will be softer. The fats were still intact and cooking longer may give it a melt-in-the-mouth feel.

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Ingredients

• 300g Pork belly with skin intact - recommended to get those with more layers of fats
• 3/4 cup Shao Xing Hua Dioa (Chinese cooking wine)
• Water - enough to cover the pork
• Dark soy sauce - enough to rub on the pork
• 1 Star anise
• Brown sugar to taste (I used 1 tbsp) or Rock sugar
• Corn flour - mixed with a little water to thicken the sauce

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Method

1. Blanch the meat in hot water to get rid of the scums, then wash with tap water to clean it further. Dry the meat with paper towels before rubbing with just enough dark soy sauce to coat the meat thoroughly and let it marinade for 10 minutes. In a non-stick pan, add in some oil and sear the meat on all sides except the skin quickly. Watch the heat as the dark soy sauce will caramalised.
2. Let the meat cool down a bit before slicing them into smaller pieces (you can tie the cut meat together with a thick thread so it can maintain some form). Place meat in a pot, pour in the wine (1/2 cup) and add in enough water till it covers the meat pieces. Throw in the star anise and boil/simmer in low heat till soft.
3. In a small bowl, mix a bit of oyster sauce (1.5 tbsp) and sugar and continue to boil/simmer until the meat is really tender (around 1.5 hours) then add the remaining 1/4 up wine before stirring in the cornflour mix (I did this as I want to have the fragrant smell of the wine).
4. Stir in corn flour+water to slightly thicken up the gravy. Serve hot with plain rice or some plain mantou.

   Braised Pork with Chinese Mushrooms

   

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   Ingredients

5. 300-400g Pork Belly (Not too fatty ones cut into small chunks)
6. 5-6pcs Dried Chinese mushrooms (pre-soaked)
7. 4-5 cloves Garlic (chopped)
8. 2tsp Bean paste (Tau-chu)
9. 1tsp Dark soy sauce
10. Some peppercorns (crushed)
11. 1/2 Cup Water (more if you want more sauce)
12. 1tbsp Glutinous rice wine

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Methods

1. Heat up a medium saucepan with a little oil, saute the chopped garlic till fragrant.
2. Pour in the pork belly chunks and stir till half cooked, add in the dark soy sauce, stir and add in the mushrooms (cut into halves) and crushed peppercorns then continue to stir for a while.
3. Add in the bean paste, stir and add in the water, stir and simmer for 25-30 minutes till meat is tender.
4. If you have glutinous rice wine, add in before serving.

   Braised Pork with Black Fungus

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   Ingredients

5. 300g Pork (recommended to have both mixed pork belly and loin)
6. 30-40g Black fungus (pre-soak)
7. 3-4 Dried chilies
8. 6-7 cloves Garlic (coarsely chopped)
9. 5-6pcs Shallots (coarsely chopped)
10. 2 tsp Bean paste
11. 3/4 cup Water
12. Dark soy sauce
13. Light soy sauce or salt

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Methods

1. In a sauce pan, heat up 2-3tbsp oil and saute the chopped garlic and shallots till fragrant.
2. Add in dried chilies, stir, add in pork pieces, stir, add in dark soy sauce and stir till meat is 50% cooked, add in bean paste, stir, add in black fungus, stir, add water, stir and simmer on low fire for 30-45 minutes stirring occasionally.
3. Add light soy sauce or salt to taste.

Note: The bean paste is salty so if you don’t fancy salty food, can omit the soy sauce or salt.

Braised Spare Ribs with Preserved Black Beans

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Ingredients

• 200-300g Spare ribs (get the butcher to chop them into small pieces of 1.5″)
• 2 Red chilies (chopped finely)
• 1 Chili padi (optional)
• 7-8 cloves Garlic (chopped finely)
• 1tsp Preserved black beans
• 1/2-2/3 cup Water
• 2tsp Corn flour (to marinade the ribs prior to cooking)

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Methods

1. Marinade ribs with corn flour for 1/2 hours.
2. Heat up saucepan with some oil, saute the chopped garlic and chilies till fragrant. Add in the washed preserved black beans and stir.
3. Add in the ribs, stir, add water, stir, cover and simmer in small fire for 45 minutes, stirring occasionally.

Note: If you like garlic, you can put in the entire bulb as it fragrant up the dish.

Braised Asam Pork

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Ingredients

• 400-500g Pork belly or pork picnic shoulder - cut into cubes
• 3/4 bulb Garlic - chopped finely
• 7-8 Shallots - chopped finely
• 2pcs Dried chilies
• 1pc Fresh red chili
• 2pcs Asam pieces (asam Gelugor)
• 2tbsp Glutinous rice wine (optional)
• Dark soy sauce
• 1tbsp Tau-chu (preserved bean paste)
• Water (around 3/4 - 1 cup)

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Methods

1. In a separate sauce pan, boil some water for removing the porky smell from the pork cubes. When water is boiling, pour in the pork cubes and keep stirring for about 1 minutes, drain and put aside.
2. Heat up wok or casserole pot with 2-3 tbsp of oil, saute garlic and shallots till fragrant. Add in dried chillies and sliced fresh chili, stir for another minute.
3. Add in the boiled pork cubes, stir, add in dark soy sauce, stir and add in the glutinous rice wine (pour at the side, around the wok or casserole pot) while continue to stir for a minute. Cover for a few minutes.
4. Add in the asam pieces, stir and add in the tau-chu, stir for a minute, add in water, stir and let it simmer for 30 minutes. Stirring occasionally.

   Braised Longbeans with Pork

   

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   Ingredients

5. 12 strands Longbeans - cut to 2″ long
6. 150g Pork loin - cut to strips, marinade with corn flour and soy sauce and pepper
7. 3 cloves Garlic
8. Dark soy sauce
9. Light soy sauce
10. 1 chili padi (optional)
11. Water (1/2 cup)

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Methods

1. Heat up wok with a little oil and lightly fry the longbeans till light brown, lift up.
2. Add another 2tbsp oil into wok and sautee chopped garlic then chili padi.
3. Fry the pork until about 50% cook, add in the longbeans, stir, add dark soy sauce, stir, add water, stir and cover for 5 minutes on slow fire.
4. Add in light soy sauce, stir, cover till the water starts to thicken (about 15 minutes).
5. Serve.