Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts

Monday, June 23, 2014

Braised Pork Ribs with Chestnuts (栗子燜排骨)


Braised Pork Ribs with Chestnuts01

I didn’t plan to cook this dish initially. Why came up with this dish then? The minute I went into a nearby grocer, I spotted three ladies feeling really excited to choose something the other day. My curiosity urged me to step forward and find out what they were picking. It were chestnuts, my most favourite nuts. Although the chestnuts were not big, they were shiny and fresh. Compared with those in supermarkets, it’s a good bargain. It didn’t take me too long to pick a full bag of beautiful chestnuts back home. Off I went to braise them with pork ribs. This dish perfectly goes with a bowl of steamed rice. I saved some for my daughter as next-day lunch. The leftover tasted even better than we thought.

Tuesday, June 17, 2014

Ginger Pork and Fried Egg Donburi (Japanese Rice Bowl Dish)


Ginger Pork and Fried Egg Donburi01

I reckon this recipe is a saver for myself especially on hectic days. You can whip up the dish in just a few minutes without any fuss at all. It’s full of nutrients and flavours that your family will love. As for my hubby, the fried egg was the highlight. For myself, the sauce was what I’d exactly like to go with the steamed rice. You don’t need to worry anyone will overeat as it’s served in a bowl.

Wednesday, April 30, 2014

Baked Spicy Pork Loin Chops with Tomatoes


Spicy Baked Spicy Pork Loin Chops with Tomatoes01

The first time I made this dish was on a Valentine’s Day. I’m not quite a romantic person, yet would love to dine out on special occasions. Sometimes, I just want to snug inside and don’t want to line in a long queue outside a restaurant. Simply cook a delicious meal that my family will enjoy, without standing too long in the kitchen. Here’s the dish we enjoyed on the day. The meat of pork loin chops was succulent and juicy, with so much flavours in them. It perfectly goes with any salad or a bowl of steamed rice. My daughter likes the tangy and hot flavours of it very much. I lost counts of how many times I made for her on request.

Wednesday, March 5, 2014

Pan-fried Pork Buns (Shengjian Bao 生煎包)


Pan Fried Pork Buns

Wondering if these are steamed buns, not pan-fried buns? They are pan-fried buns (also known as shengjianbao 生煎包). Not joking, it’s real.

Back then when I was up to make these buns and planned to post the recipe on my Chinese food blog, just in time I remembered that some fans had asked me how to wrap and pleat a bun. So I took a video while I did the pleating of a bun. Then I cooked the buns in a frying pan instead of a steamer.

The shengjianbao I tried before in a shanghainese restaurant were round and flat without any pleatings, that looked quite different from mine posted here. Since then, I’ve seen more and more of these pleated buns being served in restaurants. The buns are lined up in a nice and hot oily pan and cooked until the bottoms are very crispy. You might also like to sprinkle some finely chopped spring onions and white sesame seeds on top for garnish. That will make your buns look more attractive.

The texture of these buns is soft and fluffy with a crispy bottom. I like to dip them in some soy sauce with black rice vinegar, whereas my husband likes to have them with extra chilli sauce. Whichever sauce you try, it won’t let you down. The buns taste very delicious on their own though.

Tuesday, January 21, 2014

Lion’s Head Meatballs (Chinese New Year)


Lion’s Head Meatballs01

This classic Chinese meatball dish is very suitable for being served as part of Chinese New Year celebration meals. The name of this dish derives from the shape of the meatballs that are supposed to resemble the lion heads and the cabbage leaves the lion's mane. The meatballs are often deep fried and then braised for at least an hour. So, how super-tender the meatballs will be you can imagine. The meatballs will soak up all the flavours in the sauce. Towards the end of cooking, some more veggies are added to balance the whole dish.

This time I detoured, not using the deep-frying method for the sake of less oil consumption, and baked the meatballs in my convection oven (picture here) to evenly brown them and get them firm quickly. You can use regular ovens without any doubts. By adding a secret ingredient that I learnt from making the Ikea’s meatballs, I managed to recreate this dish with juicy meatballs of similarly fall-apart texture. By doing so, I didn’t need to braise the meatballs for a long time. The dish can be done comparatively quicker than the traditional way.

Best of all, the meatballs can be well prepared one day ahead. Whenever you need it, just reheat it and cook with any vegetables you like. A very delicious Lion’s Head meatball dish can be served for your family or your guests in a few minutes.

Wednesday, October 23, 2013

Spicy Pork Ribs


Spicy Pork Ribs01

If you’re into something hot when the cool weather is coming, this is one of my favourite dishes that I really want to recommend you to try. Not only is it delicious, but also it’s totally fuss free. Simply put all the ingredients in a large pot, you’ll enjoy a great meal under an hour. That’s why I love slow cooked dishes. I don’t have a slow cooker, so used a heavy based pot. If you’re lucky enough to have one at home, this pork rib dish will be a good reason for using it. The succulent and juicy pork ribs are perfect to go with steamed rice. Or they can be served as finger foods at party if you like.

Friday, August 2, 2013

Japanese Ginger Pork


Japanese Ginger Pork01

I love the hot, spicy taste of ginger. Even though the ginger here in Australia costs very expensive, nearly an arm and a leg, I still love using it generously in my cooking. Its health benefits are huge. It helps cure a variety of gut problems, like acid reflux. That said, it can kill cancer cells.

My family and I enjoyed a dish mainly used ginger at a Japanese restaurant very much. It’s simple and delicious. I experimented and tried to replicate it at home the other day. My family was very satisfied with the outcome. If you have little kids at home, you might like to reduce the amount of ginger. If you’re a spicy food lover, I strongly recommend this dish, ginger pork. Generously garnish with more freshly grated ginger on top of the fried pork, that will entertain and make your taste buds dance.

Saturday, April 13, 2013

Braised Honey Pork Ribs


Braised Pork Ribs01

The taste of this braised pork rib dish is quite like the baked one from Chinese BBQ shops. The recipe yields for a secret ingredient though. Does it sound good for those who crave for baked pork ribs but don’t have an oven available for whatever reason? This dish is very easy to make. Simply put all the ingredients in a deep pot or a slow cooker. Then you’ll enjoy succulent and juicy rib meat nearly fallen off the bones after a few hours of simmering. The meat is coated with wonderfully tasty sauce. It goes really well with steamed rice.

Tuesday, March 26, 2013

Dandan Noodles (擔擔麵)


Dandan Noodles01

Dandan noodles (擔擔麵 in Chinese) is a classic Sichuan cuisine. The spicy sauce as the key element makes this dish so additive. Minced pork and chopped spring onions are served on top of noodles. Sesame paste is regarded as a must add ingredient of the spicy sauce. So, along the way of taking every bite of the springy noodles, you can smell the strong sesame aroma. If you’re a fan of sesame, this noodle dish is for you. Some people even like to add a bit of peanut butter. Why not give it a go for this sensational noodle soup?

Tuesday, August 21, 2012

Sticky Baked Pork Ribs (Juicy and Succulent)


Sticky Baked Pork Ribs01

These oven baked pork ribs perfectly go with steamed rice. The taste of these ribs explodes in your mouth and awakes every taste bud of yours. Every time I make this dish, I find myself have to lick every bit of the ribs since I don’t want to lose any of the delicious sauce on the ribs. To make moist and succulent ribs is quite challenging. There won’t be any fat or too much meat on bones, as a result it can be dried up very easily along the way of baking. Fortunately, there’s an easy work around for making wonderfully tasty and succulent baked American ribs to entertain your family.

Friday, November 11, 2011

Baked Pork Chops with Caramelized Onion


Baked Pork Chops with Caramelized Onion01

Caramelized onion and pork chops are wonderful partners. If you haven’t tried it before, do give it a go. You’ll know how fantastic the taste is. Making caramelized onion is quite simple, just need a bit of patience and time. After baking, the pork chops become tremendously tender and juicy.

Monday, July 25, 2011

Pig’s Trotters in Ginger and Sweetened Vinegar 豬腳薑醋


Pig Trotters in Ginger and Sweetened Vinegar01

This traditional Chinese dish conveys a mystical message even in Chinese community, as it’s often cooked for women post-labour. In fact, it’s a dish that everyone, including men, can enjoy, and needless to have a fear of embarrassment. Many Chinese yumcha restaurants offer this dish with a very pricey tag. The pig’s trotters (aka pork knuckles) are so moist, tender and succulent after the slow cooking in the tasty sweetened black vinegar. The natural collagen of pig’s trotters is very good for our health too. Both of my daughter and hubby especially like the hard boiled eggs that soaked in the tasty sauce. They can finish one after another. What I have to do is to make sure they don’t over eat.

Every family has its own version of this dish. The recipe I posted here is adapted from my mother-in-law’s cooking. She used to cook this dish for her daughter and every daughter-in-laws in her family, including me of course. Lucky me, I could learn from her in person during my travel back to Hong Kong. Hope you’d enjoy this dish as much as I do. A side note, my MIL only uses the Pat Chun Sweetened Vinegar(百珍甜醋), because she loves its taste the most and doesn’t need to blend it any other kind of vinegar.

Saturday, April 23, 2011

Pork Cutlets with Creamy Mustard Sauce


Pork Cutlets with Creamy Mustard Sauce01

Cooking competitions have been flourishingly produced and aired by several Australian television channels, one followed another without any stop recently, I can say. I, myself really like watching all the cooking shows. Not only could I feel and share the passions of every contestant and get myself more motivated to cook, but also I learn so much from the shows. My Kitchen Rules was one of the shows I enjoyed. One of their judges, Manu Feildel’s critic on every contestant’s dish with a sexy French accent was a great attraction to me, throwing lots of insights on how to go about and improve cooking. When My Kitchen Rules was approaching to air their finale episode, his new cookbook, Manu’s French Kitchen was on the way of releasing. In his new cookbook, Manu demonstrates making authentic French dishes at home is such an easy job. I tried his Pork Cutlets with Creamy Mustard Sauce with an amazing end result. It’s a big hit in the family. The rich flavour of creamy mustard sauce entertained all our tastebuds. This dish is so simple to make on the go. All you need is to get good quality pork if possible, to produce the best results.

Monday, March 21, 2011

Crispy Roast Pork Belly (脆皮燒肉)


Crispy Roast Pork Belly01

Both my hubby and father are big fans of crispy roast pork belly, sold from Hong Kong bake shops. So I decided to learn how to make some not long after I moved here. Lucky me, I know a couple who are very talented and have a passion in Cantonese cuisine. As they were afraid that they had to say goodbye to all their most favourite Hong Kong dishes after migrating to Australia, they nearly attended every culinary class taught by professional chefs, and learned all famous, traditional dishes, including roast pork belly (aka siu yuk, 脆皮燒肉).

The tricks of roasting pork belly with a perfect, crispy crackling are quite simple. I had a big success at the first attempt. The crackling and the moist, juicy pork meat were so good, just like those bought from shops. But after a few more tries, I stopped making any more. Why? Cleaning up a greasy and messy oven is not enjoyable at all. Frankly, it’s like a nightmare to me. A few aftermaths have put me off for many years since then.

Until recently, many of my friends started talking about and using convection ovens. Good reports from them after many tried. So I gathered all my courage and used my new kitchen toy – convection oven to roast pork belly again. The verdict: we’re satisfied with the end results. Best of all, the cleaning job is far less fussy.

Wednesday, February 23, 2011

Swedish Meatballs with Cream Sauce (Ikea Recipe)


Swedish Meatballs with Cream Sauce01

Ikea has made known their Swedish dishes around the world, especially the Swedish meatballs attract countless fans. Every now and then, my hubby and I would drop in their restaurant to taste their signature dish. To me, the lingonberry jelly is a must-have add-on. If without it, I’d feel it won’t be Swedish at all.

You can tell how I’m addicted to Ikea meatballs, when spotting the picture of Ikea cookbook below. Yes, I did buy their cookbook just for wanting to make the dish at home. The original recipe in the cookbook, uses Swedish measurement, that is dl instead of ml. Although I tweaked slightly by replacing breadcrumbs with the unsweetened rusk flour simply because I couldn’t find any here from supermarkets, my family was very satisfied with the end result.

Do you like Swedish meatballs? Or do you whip up your own meatball recipe? If so, feel free to drop a line to share with us.

Thursday, January 13, 2011

Steamed Pork Buns (菜肉包)


Steamed Pork Buns01

This recipe of steamed buns comes late, a bit behind my original schedule. These pork buns were cooked last week and posted on my Chinese food blog a few days ago.

Over the past few days, south-east Queensland has experienced a very devastating flood, so called “inland tsunami”, similar to 1974 tragedy. The family was spared as we are not in the flood zone. Sadly, countless suburbs, the CBD of Brisbane and Ipswich are inundated, awaiting for clean up once the flood waters are clear. My mind was totally occupied by all those images and news about the flood through the media. It’s so sad to see many people lost their houses, their business, their property and even their loved ones. I’ve ever seen such a horrible flash flood since I moved to Australia. Hope I won’t see any again. My thoughts and hearts are out to all those affected in this traumatic flood.

The flood came so quickly, much quicker than anyone expected. So, be thankful and enjoy what you have right now. Even if it’s something as simple as eating a few buns, it's a bliss by itself. Speaking about the buns, they can be kept in freezer for up to two to three weeks once they are steamed and cooled down. I usually take one or two out form the freezer, needless to defrost, and quickly bring their softness and freshness back by steaming in a wok/steamer for breakfasts.

Tuesday, January 4, 2011

Macaroni Soup with Ham (Hong Kong Style breakfast)


Macaroni Soup with Ham01

This macaroni soup plays an important part in the popular breakfast sets available at any traditional Hong Kong cafés. The cafes normally offer 3 to 4 different breakfast sets for their customers to choose from. It could be fried eggs with sausages and sandwiches, or scrambled eggs with toasts. Typically, one or two breakfast sets would include a macaroni and ham soup. It’s downright simple as well as comforting. I loved this macaroni soup because it associates with my childhood memories. In many chilling mornings, my father and I liked to have breakfasts together in a cozy, local café near our home. We chatted over breakfasts before we went apart. He went north to work, I went east to school. The macaroni soup was my favourite choice at that time, as it energized and warmed me up. I couldn’t have the exact macaroni soup with my father again, yet my heart still feels the warmth when sipping the soup.

Monday, December 20, 2010

Pork Rolls with Creamy Onion Sauce


Pork Rolls with Creamy Onion Sauce01

This dish was created for the Campbell’s Soup (Hong Kong) website. I feel honoured to be invited to create recipes for their products. The original recipe of this dish, Pork Rolls with Creamy Onion Sauce was written in Chinese. Upon receiving good feedbacks from my fans who tried this recipe, I decided to translate it into English to share with my English reading readers. Hope you’d like it. If you’re not living in Hong Kong and can’t easily find the Hong Kong Campbell’s onion soup, you might replace it with any other creamy soup to your liking that comes in handy for you. Take an example, this Cream of Chicken, Campbell’s soup (Australia) is also a good choice for cooking this dish.

Friday, December 17, 2010

Twice Cooked Pork (Cheater’s Version)


Twice Cooked Pork01

This Twice Cooked Pork, along with Mapo Dofu (麻婆豆腐) and Kung Pao chicken (官保雞丁) is one of my favourite Sichuan-style Chinese dishes. The English name of this dish is well translated from its original Chinese name (回鍋肉 Hui Guo Rou ), that literally means "meat that has been returned to the pot".

Tuesday, November 9, 2010

Shanghai 'Zha Jiang' Noodles (炸醬麵)


When I came across the recipe of Zha Jiang Noodles (炸醬麵) on Almostbourdain, I said to myself, I’d make it one day. That “one day” had come eventually.

I often cook rice not noodles for dinners. After moving to Australia, I still try my best to keep the Chinese tradition and cook 3 dishes with one soup for dinner. If I’m not wrong, Ellie asked me twice on twitter, that if I still followed the Chinese tradition making 3 dishes. My answers were “yes” and “no”. I would try to, as long as I have time and energy. Honestly speaking, many things would get into my way so that I can’t keep this tradition. For an instance, my daughter needed to go out before 5:30pm the other day. Apart from the time constraint, cooking dinner that early was not my default mood. Then Ellie’s Zha Jiang noodles came up in my mind instantly. It’s a yummy quickie, good for meals at any time, for lunch, dinner or supper.

For making this dish, all you need is to get the “sweet bean sauce” with Shanghai noodles. Both of them are easily found at any Asian grocery stores. For the vegetables and minced pork, I think it’s not a problem for you at all.

Shanghai Zha Jiang Noodles 炸醬麵01