Meat

Home Made Char Siew

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Ingredients:

• 300g Pork belly (get those that are not too lean or too fat)
• Black soy sauce (enough to cover the entire piece of pork belly)
• Light soy sauce (based on your own taste bud)
• 3tbsp Brown sugar
• A few dash of Fish sauce
• Sprinkle some pepper

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Methods

1. Marinade the pork belly with all the ingredients and leave it for about half a day or over night (if over night please put in the fridge)
2. Heat up the oven to about 200 degree Celsius or you can you can heat up your frying pan with some oil and fry it on small fire till it is cook. For grilling, grill for about and hour, turning it every 20 or 30 minutes.
3. The sugar and black sauce will caramelize so do turn it every now and then so it won’t stick to the frying pan and get burnt.
4. Cut them into slices. For added taste, I did some sauce of brown sugar, light soy sauce, black sauce sauce and a little corn starch which I cook them until sticky and glaze the Char Siew.

   Stir-fry Preserved Mustard Head with Pork Strips

   

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   Ingredients

5. 1pc Mustard head (cut into thin strips)
6. 150g Pork (not too lean and not too fat - cut into thin strips)
7. A few pips of Garlic (chopped finely)
8. Black soy sauce
9. A few dash of Pepper
10. Some water
11. Chili padi - optional

    Methods

12. Cut the preserved mustard head and soak in a bowl of water for at least 30 minutes changing the water after a few minutes. This will wash away the saltiness.
13. Heat up wok and saute the chopped garlic till fragrant, toss in the pork strips and stir-fry till cook, add in the preserved mustard head strips.
14. After stirring for a while, pour in some black soy sauce and add a little water, stir and cover under a small fire. Simmer for at least 20 minutes before serving.
15. if you prefer to have a thicker sauce, add a little corn flour solution before removing from wok.

    Spare Ribs in Sour Plum Sauce

    

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    Ingredients

16. 600g Spare ribs (ask the butcher to cut into 2″ long for each piece)

To season with

• 1tbsp Garlic (chopped finely)
• 1tbsp Bean paste (tau-chu)
• 1 Red chili
• 5 Chili padi (optional)
• 4 Salted plums (mashed)
• 1tbsp oyster sauce
• 2 tbsp Sugar
• 1tbsp Plum Sauce
• 1/2 tbsp Corn flour
• A few drops of shallot oil (I used normal oil)

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Methods

1. Wash the spare ribs and season with the seasoning ingredients and mix well with ribs.
2. Arrange on a dish and simmer for 20-30 minutes on medium heat till ribs are soften.

   Stir-fry Celery with Spiced Pork

   

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   Ingredients

3. 1/2 bundle Celery
4. 1/2 can Spiced pork
5. Water ( just a little to soften the celery)

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Methods

1. Heat up wok with little oil and stir-fry celery till half cooked. Toss in the spiced pork and continue to stir.
2. Add a little water (2 tbsp) and let it simmer with cover on for 2-3 minutes.
3. Served.

   Dried Chillies Pork

   

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4. 250-300g Pork belly (with skin intact)
5. 3-4 Dried chilies (pre-soak with hot water and remove seeds)
6. 1 Red chili
7. 1tbsp Bean paste (tau-chu)
8. 1tbsp Dark soy sauce
9. 4 cloves Garlic (smashed/minced)
10. 1″ square Ginger (thinly stripes)
11. Some water

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Methods

1. Wash the scums away from the pork skin (use a tweezer to remove any hair) then sliced thinly about 5mm thick.
2. Heat up wok with some oil (not too much as pork belly has lard) and saute the garlic, then the ginger, the chili and the dried chili till fragrant before toasting in the sliced pork belly.
3. Add in the bean paste and dark soy sauce and stir until all are well mixed. Add in a little water (if you need more sauce add more water) and let it simmer for 15 minutes or till the meat is tender.

   Rock Sugar Pork Ribs

   

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   Ingredients

4. 600g Spare ribs
5. 50g Rick sugar (crushed)

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Seasoning

• 1tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1tbsp Garlic (chopped/minced)
• 1 cup Water

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Methods

1. Marinade all the spare ribs with the seasoning for about an hour.
2. Heat up wok with some oil (2tbsp) and fry the ribs for about 15 minutes adding little water as your stir them so the will not dry up. Use medium fire and cover.
3. Then add in the crushed rock sugar and continue to stir till the sugar caramelized. Make sure your rock sugar are finely crushed or else it will not melt fast enough.
4. Lift up when the ribs look sticky.

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Fried Sugared Pork Belly

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Ingredients

• 200-300g Pork belly (with layers of fats in between)
• 1 Chili padi - sliced/chopped
• 2 cloves Garlic - chopped
• 1tbsp Brown Sugar
• Dark soy sauce
• Salt to taste

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Methods

1. Heat up wok with some oil (little will do as the pork fats will have oil) and lightly fry the sliced pork belly till golden brown on low heat.
2. Spread the cooked pork belly to the side of the wok (picture above), put in chopped chili and garlic and saute till fragrant. Add a little oil if needed.
3. Mix the pork belly and the sauteed garlic and chili, stir for a while, add in dark soy sauce, stir till all well mixed.
4. Add in brown sugar and some salt and continue to stir till sugar begin to caramelize. Served with white rice.

   Spare Ribs with Pineapple Cubes

   

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   Ingredients

5. 300-400g Spare ribs
6. 1/4 can Pineapple cubes
7. 1tsp Corn flour
8. 1tbsp Tomato Ketchup
9. 1tsp Light soy sauce
10. 2tbsp Pineapple syrup (from the can)
11. 1/4 cup water for sauce
12. Sugar for taste (optional)
13. Oil for frying
14. Corn flour to thicken sauce

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Methods

1. Marinate the spare ribs with corn flour and light soy sauce for about 30 minutes.
2. Heat up oil in a deep saucepan to deep fry the marinated spare ribs for about 10-15 minutes on medium to small fire until golden brown. Lift up and let oil drip dry.
3. Heat up wok with a little oil, put in mixture of water, tomato ketchup, pineapple syrup and a little sugar and stir for a while till it started to boil, add in pineapple cubes, stir and add in the ribs and stir.
4. Continue stirring for a few minutes, then add a little corn flour mixed with some water into the wok and let the sauce thicken. Voila!

   Fried Mince Meat Wantan Mee

   

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   Ingredients

5. 200-300g Pork belly (minced)
6. 4-5pcs Chinese mushrooms (soak and sliced thinly)
7. 1/2 bulb Garlic (chopped finely)
8. 5pcs Wantan mee (noodles)
9. Black sauce
10. Light soy sauce
11. Pepper
12. Water
13. Choy Sum/green vege for garnishing (optional)

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Methods

1. Prepare the minced meat (topping) first. Heat up wok with a little oil and fry the minced pork belly (don’t have to use too much oil as the pork belly will have lots of oil when being fried). When it’s half cooked, add in the chopped garlic (add now so the garlic will not get burned) and stir till about 80% cooked add in the sliced mushrooms, stir and add in some black sauce to your desired tone. Add in some water (add more if you want more sauce) and cover the wok to let the water soften the mushroom.
2. In another sauce pan, boil water with a drops of oil to cook the wantan mee. Pepare a bowl of cold water (better if using iced water) to use as ‘crossing the cold river’ so the noodles will have this springy feel. When the water boiled, put in the noodles and cook till about 80% cooked take out and let it ‘cross the cold river’ before returning it into the hot water again for a brief moment and lift up.
3. Now back to the short braising of the minced pork, add in light soy sauce and pepper to taste before lifting it up.
4. On a clean wok, pour in the cooked minced meat and the cooked noodles and stir-fry till all are mixed well. Served with boiled Choy sum or other green vege of your choice.

   Pork Patties in Tomato Sauce

   

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   Ingredients

5. 300g Pork belly (not too fatty -minced)
6. 2-3 Potatoes (cut into sticks like fries)
7. 1-2 Bombay onions
8. 5-6 Shallots (chopped finely)
9. 1 Red chili (cut strips)
10. 1 Chili padi (chopped finely)
11. 3-4 cloves Garlic (chopped finely)
12. Corn flour
13. Pepper
14. Salt
15. Water
16. Tomato ketchup
17. Worchestershire sauce

Methods

1. Minced the pork belly, add in chopped shallots, chopped garlic, chopped chili padi, some pepper, salt, corn flour, a tsp oil and a little bit of water and mixed them together. Then even out to smaller portions, form them into small meat patties, and lightly fry till turn golden brown under small fire.

   

2. Cut the potatoes and deep fry till golden brown, lift up and set aside.
3. Heat up wok (or can continue from the heated wok after frying the pork patties) an saute the Bombay onions till semi soft. Add in the chili strips and stir for a while.
4. Add in the patties, stir, add in the fried potato sticks and continue to stir.
5. In a smaller bowl, add ard 2 tbsp of tomato ketchup, pepper, salt, 2 tsp corn flour and 1/3 cup water, mixed well and pour into the patties and let it get thicken.
6. When the sauce begins to thicken, put in a few dash of Worchestershire sauce and stir for a while before serving.

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Braised Pork with Chinese Mushrooms

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Ingredients

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

   Plum Lime Spare Ribs

   

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   Ingredients

5. 300-400g Spare ribs
6. 2tsp Corn flour
7. 1.5tsp Light soy sauce
8. 2tbsp PlumLime sauce mix with 1tbsp water
9. Oil for deep fry
10. 1/4 Cup water

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Methods

1. Marinate the spareribs with corn flour and light soy sauce for at least 30 minutes. The longer the better as the sauce can penetrate through the meat.
2. Heat up oil in saucepan to deep fry the spare ribs for about 10 minutes. Lift up and drain.
3. Heat up wok with 1tbsp oil and pour in the PlumLime mix in and stir for a little while.
4. Put in the fried ribs and stir fry in the PlumLime mix for about 5 minutes adding about 1/4 cup of water for simmering. Lift up when the sauce has thicken.

   Steamed Salted Fish with Pork

   

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   Ingredients

5. 1 slab Pork belly (around 300g) with little fat
6. 1 small piece of Salted fish (the Mui-Heong type - soft Tenggiri)
7. 2 Chili padi
8. 1 pc Old ginger (around 1×1″)
9. 1.5tsp Corn flour
10. Black soy sauce
11. Pepper for taste
12. Water

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Methods

1. Sliced pork belly to thin slices. Sliced the salted fish (fry for a while on the wok with little oil to bring the fragrance out) and marinate with black soy sauce, corn flour, a dash of pepper and some water (put more if you want more sauce).
2. Sliced the ginger and chili padi into thin strips and add into the pork and salted fish and let it marinate further until you are ready to steam.
3. Steam for about 15-20 minutes till pork is completely cooked.

   Lap Cheung Fried Rice

   

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   Ingredients

4. 1.5 cups Rice - cooked and leave in the fridge over night
5. 3 sticks Lap cheung (2 sticks cut into small cubes and 1 stick into thin slices)
6. 2pcs Chinese mushroom (soaked and cut into small cubes)
7. 6 strands Longbeans (sliced thinly)
8. 1 Big onion (sliced)
9. 1pc Red chili (sliced)
10. 3 Eggs (2 for mixing into the rice and 1 for omelette)
11. 2 Squids (medium size, cut into rings)
12. Light soy sauce and pepper for taste

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Methods

1. Heat up wok with just a little oil (if using non-stick pan) to fry the egg omelette. Cooled and cut into thin strips.
2. Heat up wok with 1tbsp oil and fry the lap cheung cubes till it look crispy and lift up. Continue with the sliced lap cheung and lift up when it looked crispy.
3. Using the balanced oil in the wok (residue from the lap cheung so very fragrant), fry the longbeans till soft and look a little brownish then lift up and saute the onion by adding another tbsp of oil and fry till fragrant.
4. Add in the mushroom cubes, continue frying with the onions then add in the longbeans, sliced chili, and the squid rings while adding a tbsp of oil.
5. When the squid rings start to curl up, add in the rice and keep strring till all the other ingredients mixed well with the rice.
6. Add in light soy sauce, stir and add in the eggs (beaten) and when it mixed with all the rice add in the fried lap cheung cubes.
7. Before lifting up, sprinkle a few dash of pepper to taste.
8. Garnish the fried rice with the fried sliced lap cheung and omelette strips.

Note: Do continue to add a little oil if you think the rice is rather dry along the way.

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.

East Meet West Mixed Vegetables

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Ingredients

• 1 head Broccoli
• 1/4 stick Carrot (sliced thinly)
• 3 pcs Dried mushrooms (sliced thinly)
• 200g Lean pork (cut strips)
• Few slies of ginger

Marinade (pork strips)

• 1 1/2tsp of corn flour
• 1tsp oil
• 1tbsp soya sauce
• pepper for taste

Sauce

• 2tsp Corn flour
• 1tbsp Soya sauce
• 1/2 cup Water

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Methods

1. Boil brocoli and carrot in a saucepan for about 3 mins, sieve away water.
2. Heat up wok with cooking oil and lightly fry the ginger till golden brown, pour in marinaded pork strips and stir for 3-4 minutes (till pork is about 70% cooked).
3. Add in dried mushrooms, stir for 2-3 minutes and add in the boiled broccoli and carrot. Add a little water and cover for a minute.
4. Pour in the sauce mix and continue to stir until sauce thicken, lift up and serve.

   Dried Mushroom Pork Patties

   

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   Ingredients

5. 300gm Minced pork
6. 2pcs Dried Mushroom (cut square)
7. 1 Chili padi (chop finely)
8. 1tsp Cooking oil
9. 1 1/2tsp Corn flour
10. 2-3tbsp Water
11. Salt and pepper for taste

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Methods

1. Mix minced pork with dried mushroom, chili padi, cooking oil, corn flour, water, salt and pepper.
2. Press and roll the mixture into a ball and try to do the passing from one palm to another until the mixture is well glued together. Divide into smaller portion and roll them into patties.
3. Heat up wok with oil and fry on slow fire.

   Pork Masak Pedas

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   Ingredients

4. 400g Lean pork
5. 1 tsp Tumeric powder
6. 1 pc Onion (sliced into rings)
7. 2 pcs Chili padi (sliced)
8. 1 stalk Lemon grass (sliced thinly)
9. 1 tsp Lemon juice
10. A pinch of salt

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Methods

1. Marinade sliced pork (5mm thick) with tumeric powder, lemon juice and salt for at least 1/2 a day… the longer the better!
2. Heat up oil in wok/frying pan and fry the sliced pork until slightly dry and remove from wok
3. Stir-fry onion, chilies and lemon grass until fragrant
4. Add in the fried sliced pork and any left over juices from the marinade and fry for 2-3 minutes
5. Serve with hot rice

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Pork in Worchestershire Sauce

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Ingredients

• 400gm Lean pork meat
• 1pc Bombay onion/big onion
• 1pc Red tomato
• 2tbsp Corn flour (1tbsp for marinade & 1tbsp to thicken sauce)
• 1tsp Soy sauce
• 1tsp Black sauce
• 1tbsp Lea and Perrins Worchestershire sauce
• 1tbsp Tomato ketchup
• Pepper
• Water
• Cooking oil
• Sugar

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Method

1. Sliced pork into about 3 or 5 mm in thickness by using the back of the clever and lightly chop it in a criss-cross pattern. Tenderise/marinade it with soy sauce, black sauce, pepper, some cooking oil and corn flour.
2. Heat up wok and fry the marinaded meat on a slow fire. Removed and put aside.
3. Mix 1tbsp corn flour with water (put more if you wanted a more diluted sauce), sugar, tomato ketchup, Worchestershire sauce and a dash of pepper.
4. Fry cut onion and red tomato until it started to turn brown and pour in the mixture.
5. When the mixture comes to a boil, pour in the meat and stir for a while. Served.

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Mui-choy with Pork Belly

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Ingredients

• 300gm Mui-choy
• 500gm Pork Belly (must have some fat)
• 3 cloves Garlic
• 3 Chili padi
• 30ml Glutinous rice wine or Chinese cooking wine
• Black soy sauce
• Sugar or brown sugar
• 3 bowls of Water

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Method

1. Wash away all the salt and cut mui-choy into small pieces. Soak all the mui-choy for at least an hour and change water 2-3 time to remove the saltiness.
2. Cut pork belly to cubes. Heat up wok with a little oil and fry the pork belly cubes until 70% cooked and remove from wok.
3. Squeeze all the water out from mui-choy and fry it lightly over small fire without any oil. This process is to dry up all the moisture in the mui-choy.
4. Heat the wok with 3tblsp of oil and put in chopped garlic. Once garlic gets fragrant, throw in the chopped chilies and stir for a while. Put in the pork belly cubes and stir then add in black soy sauce (put more if you prefer a darker tone).
5. Once the black soy sauce are settled evenly on those pork belly cubes, put in the mui-choy and continue to stir. Then add in at least 3-4 bowls of water, stir and cover over small fire before transfering to cook for 1-1/2 hours in a casserol and stirring occassionally.
6. Add in sugar should the taste of mui-choy is still very salty.
7. Just before you turn off the fire, add in the glutinous rice wine and stir for a while.

Fried Stuffed Taupok (fried tofu puff)

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Ingredients

• 300gm Pork (minced)
• 20pcs Taupok
• 2tsp Corn flour
• Some water
• Salt & pepper for taste
• Oil for frying

Method

1. Minced pork and mix in the corn flour, water (not too much), salt and pepper. Mix well.
2. Cut all the taupok into half and turn them inside out.
3. Stuffed the minced pork mixture into taupok and fried till golden brown starting by frying the stuffed side first.

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Stuffed Squids

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Ingredients

• Squids
• Pork belly (minsed)
• Chili padi
• Garlic (about 2 cloves)
• Corn flour
• Salt
• Pepper

Sauce

• Juice from the steamed stuffed squids
• Corn flour
• Salt

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Method

1. Minced the pork belly. Add in chopped garlic and chilies with a little corn flour and water to hold them together.
2. Stuff the minced pork mix into squid.

   

3. Steam the stuffed squid for about 10 minutes
4. Remove the juice (was surprised that there were lots of it - no idea where it came from). Add corn flour with a sprinkle of salt and pour into the wok to cook the sauce. Remember to stir so it would not turn lumpy.
5. Once the sauce began to boil (lots of bubbles), pour over the stuffed squids. Serve.

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Note: Do not stuff the squid till you fill the whole squid as the stuffings will come out when the squids shrunk during the steaming process! So, just stuffed them about half will be just nice. That was why you see so many pork balls around the stuffed squids…

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Chinese Style Pork Chop

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Ingredients

Marinade

• 250gm Lean pork (slice to about 1cm thick)
• 1tsp Black soy sauce
• 1tsp Light soy sauce
• 1tsp Cooking oil
• Sugar
• Pepper

Topping Sauce (optional)

• 30ml Water
• 1tsp Corn flour
• 1tbsp Tomato Ketchup
• Salt
• Pepper

Decoration

• 1pkt Snow peas

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Method:

1. Marinade pork for 1/2 hour or more.
   Heat up wok with about 1 tbsp of oil and fry the marinated pork on slow fire.
2. When the pork are all cooked, pick them up and use the remaining oil to cook the topping sauce. Mix all the ingredients and pour into wok and stir until boil. Pour in the pork chops and stir lightly before taking out.
3. For the snow peas, boil in water with a dash of salt and oil for about 1-2 minutes (not too long or the peas will not be crisp)

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Note: Before marinating the pork, tenderise it first by using the back of the clever and chop lightly in a criss-cross way for a few times so the meat will not be tough to bite.

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