Monday, March 29, 2010

Mui Choy With Pork Belly

1 bowl mui choy (soaked and chopped)
1/2 bowl pork belly (cut into bite-sized pieces)
1/2 cup peanut (soaked)
8 cloves garlic (chopped)
1200ml water

1 tsp sesame oil
2 tbsp light soya sauce
1 tbsp dark soya sauce

1 tbsp light soya sauce
2 tbsp dark soya sauce
dash of salt

1. Soak mui choy in water for 30 minutes. Wash away any salt and sand. Drain and squeeze out any remaining water, then chop to small pieces.
2. Marinate pork belly for 15 minutes.
3. Saute garlic until fragrant.
4. Put in marinated pork belly. Continue stirring until pork belly is cooked.
5. Stir in mui choy and peanut. Keep stirring for 1-2 minutes.
6. Pour in water and bring to boil.
7. Season with 1 tbsp light soya sauce and 1 tbsp dark soya sauce.
8. Simmer over medium heat for 1 hour or until pork belly and peanut are soft and gender.
9. Taste with salt. Turn off the stove and let stand for another 20-30 minutes.
10. Serve with steamed rice.

Saturday, March 27, 2010

Stir-fried Shimeji Mushroom With Celery

1 pack shimeji mushroom
1 stalk celery
1/3 carrot
3 cloves garlic (sliced thinly)
4 slices ginger
4 tbsp water

1/4 tsp black pepper
1 tsp oyster sauce
dash of salt

1. Cut celery and carrot into strips of 5cm length.
2. Rise and drain the shimeji mushroom.
3. Saute garlic and ginger until fragrant.
4. Add in shimeji mushroom. Continue stirring for about 1 minute. Sprinkle black pepper.
5. Stir in carrot and celery.
6. Add in oyster sauce, salt and water.
7. Let it simmer for 1 minute then dish up.

Friday, March 26, 2010

Claypot Salted Duck With Cantonese Sausage and Mushroom (Lap Mei Fun)

1 pack preserved duck leg
1 cantonese sausage (sliced thinly)
4 dried chinese mushroom
2 cups rice ( for 4 servings)
5 cloves garlic (crushed)
3cm ginger (sliced thinly and crushed)
4 shallots (sliced thinly)

2 tbsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp oyster sauce
1 tbsp Jia Hor seasoning

1. Remove skin from preserved duck leg and blanched in boiling water for 2 minutes. Then drain and chop into bite-sized pieces.
2. Saute shallots until golden brown colour then set aside.
3. Saute garlic and ginger until fragrant.
4. Add in rice and stir well with 1 tbsp light soya sauce, 1/2 tsp dark soya sauce, 1/2 tsp oyster sauce and 1 tbsp Jia Hor seasoning.
5. Pour the rice into a claypot, add enough water to cover rice by 1/2 inch.
6. Add mushroom, preserved duck and sausage in boiling water once the water is boiling.
7. Cover the claypot and reduce heat to medium-low heat.
8. while cooking the rice, blanch the choy sum in boiling water. Then drain and stir
with 1/2 tbsp oyster sauce, 1 tbsp light soya sauce and fried shallots.
9. After 10 minutes, the rice should look fairly dry, drizzle 1 tbsp light soya sauce
on top of rice.
10. Re-cover the pot, turn off the heat and allow it to steam for another 5 minutes.
11. Sprinkle some fried shallots on top before serving.

Monday, March 1, 2010

Fried Rice

4 servings cooked rice (left overnight in the fridge)
1 chinese sausage (cut into slices)
16 prawns (unshelled and deveined)
1 cup roasted pork
5 long bean (diced thinly)
2 eggs (lightly beat the eggs with salt and pepper)
5 cloves garlic (chopped)
1 onion (thinly sliced)
2 chilli padi (chopped)
1 stalk spring onion (diced thinly)
4 tbsp cooking oil

1 tbsp osyter sauce
3 tbsp light soya sauce
1 tsp dark soya sauce
1 tsp sesame oil
dash of salt, white pepper

1. Heat a wok with 2 tbsp oil. Add eggs, keep stirring until the eggs are scrambled but not too dry. Set aside.
2. Add 2 tbsp oil. Saute garlic and onion until fragrant.
3. Add in roasted pork. Continue stirring until aromatic.
4. Add in sausage and prawns. Stir-fry until the sausage and prawns are cooked.
5. Stir in chopped long bean and chilli padi.
6. Add the scrambled egg back into the wok then follow by rice and seasoning. Stir
thouroughly to mix well.
7. Stir in chopped spring onion.
8. Dish out and serve.