Main ingredients: beancurd, minced pork/beef, mixed vegetables
Ingredients1 cup minced pork (or beef) 1 soft beancurd, keep them whole 1/2 cup frozen mixed vegetables (corns, green peas etc) 2 slices old ginger, minced 1 shallot, minced 1 clove garlic, minced Seasoning: 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp light soy sauce Cornflour mixture: 2 tbsp cornflour, 2 tbsp water Marinate for pork/beef 1/2 tsp salt 1/2 tsp sugar 1/2 tsp soy sauce dash of chinese rice wine dash of white pepper 1 tsp cornstarch 1/2 tsp ginger juice Sauce ingredients 1/2 tbsp oyster sauce 1/2 tsp salt 1/2 tsp sugar 1 cup chicken stock (or homemade stock)
METHOD(1) Rinse and drain beancurd. Thaw frozen vegetables, rinse and set aside. (2) Marinate minced pork with marinating ingredients. Set aside for 20 minutes. (3) Combine sauce ingredients in a bowl, and set aside. (4) Heat 1 tbsp oil in wok. Add minced ginger, shallot and garlic. Stir fry till fragrant. (5) Add marinated pork and stir fry till cooked. Keep breaking the pork into small pieces with wooden spoon. (6) Add mixed vegetables and stir fry briefly. (7) Add in sauce ingredients and bring to a boil. Place the whole beancurd in the wok, and cover with lid. Cook for 2 minutes. (8) Remove beancurd carefully on a serving plate as a whole. (9) Boil the sauce, add seasoning and thicken with cornflour mixture. Pour sauce over beancurd and serve immediately.
Main ingredients: minced pork, basil
INGREDIENTS200 gm minced pork (about 1 cup) 1/2 yellow onion, diced finely 1/2 tsp minced garlic 1 tbsp red chilli, minced Thai basil leaves, about 1 bunch Marinating ingredients for pork 1 tsp light soy sauce 1/2 tsp cooking wine little white pepper little sesame seed oil 1 tsp corn starch Seasoning ingredients 2 tsp fish sauce 1 tsp Thai sweet sauce 1/2 tsp sugar
METHOD(1) Marinate pork and leave aside for 20 minutes. (2) Rinse Thai basil leaves and discard stems. (3) Heat 1 tbsp oil in pan. Add marinated pork and stir fry till pork is almost cooked. (4) Add minced onion, garlic, and red chilli. Stir fry for another 3 minutes till fragrant. (5) Add all seasoning and stir fry for another minute. (6) Turn off the heat, and add Thai basil. Stir till well combined. (7) Serve hot and enjoy with rice.
Main Ingredients: Pork ribs, salted black beans
INGREDIENTS1/2 lb pork ribs 1 tbsp salted black beans (豆鼓) – minced 2 red chilli – sliced thinly 1 tsp minced garlic Marinate ingredients 1/2 tsp salt 1 tsp sugar 1/2 tbsp corn starch 2 tbsp water 2 tbsp cooking wine (米酒） 1 tsp soy sauce 1 tsp sesame seed oil
METHOD(1) Cut pork ribs in short section, and rinse thoroughly. Soak in water for 20 minutes, and drain. (2) Combine all marinating ingredients, and add in pork ribs for marinate. Leave aside for 30 minutes. (3) After 30 minutes, add salted black beans, garlic and red chilli. Stir to combine well. (4) Transfer marinated pork ribs to a shallow plate. (5) Heat the steamer under high heat, and steam the pork ribs for 15 minutes. (6) Serve hot and enjoy!
INGREDIENTS1 package wonton wrappers deep frying oil Cornstarch water (for sealing wontons) – 2 tbsp water with 1 tsp cornstarch Filling ingredients 1/2 lb chives (available in Asian grocery) 1/2 lb ground pork Seasoning (refer to step 2)
METHOD(1) Place ground pork on chopping board. Chop the ground pork with knife, so as to tenderize the pork. (2) Transfer pork to a bowl, and season with 1 tsp minced ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp salt, 1 tsp white pepper, 1/2 tbsp cornstarch, 1 tsp sesame seed oil and little cooking wine. Use hand to knead the marinate ingredients with the pork. Set aside in fridge and leave to marinate for 1 hour. (3) Wash and drain chives in a coriander. Chop off the white ends. Cut the chives to about 2 inches long. Sprinkle with salt and leave aside for 10 minutes. (4) Squeeze the chives to remove excess water, and add chives together with marinated pork. Stir to combine. (5) Take one wonton wrapper, take 1 tsp of filling and place in the middle. Fold up into triangle shape, and seal the edges with cornstarch mixture. Repeat till all fillings are used up. Be creative! You can make any shape! (6) Heat frying oil in a deep frying pan. Set heat to medium high. Add few wontons and fry them about 2 minutes or turn golden brown. Remove and place on paper towels to remove excess oil.
MAIN INGREDIENTS: PORK, LEEK
INGREDIENTS1/2 lb lean pork, cut into thin strips 1 leek, white part only 1/2 tsp minced ginger 1/2 tsp minced garlic 1 red chilli, cut into thin strips Marinate ingredients 1 tsp soy sauce 1/2 tsp chinese wine little white pepper little sesame seed oil 1 tsp corn flour Seasoning sauce 1 tbsp sweet bean sauce (甜面酱）, available in Chinese grocery store 1/2 cup water 1 tsp soy sauce 1 tbsp sugar 1 tsp sesame seed oil
METHOD(1) Marinate pork strips with marinating ingredients. Leave the pork in the fridge for 15 minutes. (2) Wash leeks thoroughly, cut into very thin strips, and soak in cold water. Drain and set aside. (3) Combine all seasoning sauce in a bowl. (4) Heat about 1 tsp oil in a wok. Stir fry leeks till softened. Assemble leeks on a serving plate. NOTE: If you prefer raw and crispy leeks, skip this step! (5) Heat about 1 tbsp oil in a wok. Add minced garlic and ginger, stir fry till fragrant. (6) Add pork strips and stir fry till cooked. (7) Add seasoning sauce and cook for 8 minutes or till sauce is reduced. (8) Assemble pork and red chilli over leeks, and serve hot with rice!
INGREDIENTS12 oz pork belly 5 large hard-boiled eggs, shells removed dried soy bean strips, soaked till softened (optional) 2 tbsp sugar 6 cloves garlic, lightly bashed 3 star anise (optional) Marinate ingredients 1 tbsp dark soy sauce 1 tsp honey 1/2 tsp five spice powder Sauce ingredients 2 tbsp light soy sauce 4 tbsp dark soy sauce 1 cup boiling water 1/2 tsp salt
METHOD(1) Marinate pork belly in marinating ingredients for 1 hour. (2) Heat oil in an aluminum wok, then add sugar and leave till sugar turns a light golden brown. (3) Add garlic and star anise cook for a minute. (4) Add pork and cook till brown on all sides. Add sauce ingredients and bring to a boil till sauce is thick and oily. (5) Add more water if necessary, and bring to a boil. Stir constantly to prevent the sauce from sticking to bottom of wok. (6) Remove meat and sauce to a claypot or heavy-bottomed saucepan. (7) Cover and simmer for 1 to 2 hours, or till meat is tender. Add eggs and soy bean strips at this time. (8) Add little water if sauce thickens before meat is tender. (9) Leave to cool, and slice pork and add sauce over the pork and eggs. (10) Serve hot with steamed BUNs or rice!
INGREDIENTS1 cup ground pork 4 eggs little salt and pepper 1 green onion, minced
METHOD(1) Season ground pork with 1 tsp light soy sauce, 1/2 tsp salt, 1/2 tsp white pepper and leave it to marinate for 20 minutes. (2) Crack 4 eggs into a bowl, and beat the eggs lightly. (3) Add ground pork into egg mixture. Add little salt and pepper for extra taste (optional). (4) Add green onion, and beat to combine with fork. Try to break up the pork as much as possible. (5) Heat 1 tbsp oil in pan till hot. Add the egg mixture, and cook till the under side is golden brown under medium heat. (6) Gently (very gently) turn over the egg pancake to cook other side. After 5 minutes of cooking the egg till golden brown, lower the heat to medium low. Cook for another minute so the egg will be crispy. (7) Remove and enjoy it with porridge or rice.