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Sweet & Sour Pork

Saturday, January 23, 2010

 

 

 

I had tried cooking sweet and sour pork before, but the results always disappoint me. The pork were stiff and dry compared to what i had eaten outside, and i couldn’t understand why. Haha, it was only until when i read from a chinese cuisine cookbook that i came to know that this dish requires a different kind of pork meat, or i should say, different part of the pork.

Hehe, now that i learned my lesson, the problem was quickly rectify. I really have to give thanks to the local supermarket that supply the frozen section of the pork which i needed. It was ridiculously easy, they had already marked out the required section meant for cooking sweet and sour pork. IT WAS PRINTED ON THE WRAPPER !  Yeah!!

I just have to defreeze and cook as i have before, and yummy, the taste and texture was what i wanted for all this while. Hip, Hip, Horray!!
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Sweet & Sour Pork

  

Ingredients:

300 g                 pork cube , defroze

½                        onion

½                        green bell pepper

½                        red bell pepper

3 rings              canned pineapple

1 big                  tomato

→   Wash and chop all ingredients into bite size.

 

Batter for frying:

2 tbsp                 plain flour

1 tbsp                 potato starch (flour)

¼ tsp                 salt

1                           cold egg

50 ml                 cold water

→   Mix all ingredients together and chill in fridge.

 

Seasoning:

1 tbsp                 rice vinegar

1 tbsp                 sugar

2 tbsp                 ketchup

¼ tbsp               light soy sauce

→   Mix all ingredients together.

 

Method:

1.        Wash pork cube and mix together with frying batter. Heat enough oil for frying in pan.

2.        Using chopsticks or thongs, drop coated pork cubes into hot oil to fry.
            Gently stir to ensure even frying.

3.        Once golden, remove to absorbent paper and set aside.

4.        In wok, heat 1 tbsp of cooking oil. Add 1 tsp of chopped garlic and onion to sauté 1 minute.

5.        Add in bell peppers, tomato, pineapple and seasoning to mix. Cook another 1 minute.

6.        Add in fried pork cube and stir to mix. Off heat.

7.        Serve.

 

 

 

Pork Tonkatsu

Wednesday, January 20, 2010

 

 

 

I recently bought a cookbook featuring japanese cuisine. It’s just a small cookbook with some twenty odd recipes of japanese everyday simple meals. I took a liking to it immediately as the recipes really look easy, plus the photos printed on it looks so appetizing. Yum!

Well, you know what will happen next. I bought the book and came home to cook. Hehe!

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Pork Tonkatsu

 

 Ingredients:

200 g                          pork chop

2 tbsp                          light soy sauce

2 tbsp                          mirin

50 g                              plain flour

1                                    egg, lightly beaten

some                            bread crumbs

 

Method:

1.    Put pork chop in zip-lock plastic bag and pound slightly with rolling pin.

2.    In a bowl, mix light soy sauce with mirin. Add in flatten pork chop and mix and let soak

        15 minutes.

3.    Prepare one plate with 50 g plain flour, one bowl of lightly beaten egg and one tray filled

        with adequate amount of breadcrumbs. Take one pork chop from the soy sauce mixture and

        coat with plain flour, then dip it into the bowlof beaten egg. Next, transfer to breadcrumbs

        tray and coat with breadcrumbs. Press with finger to ensure thick coating. After coating,

        place on clean plate. Continue with rest of pork chop.

4.    Heat enough cooking to deep-fry in pan. Gently place prepared pork chop into hot oil to fry.

        Deep-fry until golden brown, turning over during mid-fry.

5.    Remove to absorbent paper towel. Transfer onto serving plate and serve hot.

        Serve with tonkatsu sauce on the side or drizzle tonkatsu sauce on top.

 

 

 

Red Bean Creme with Lotus Seeds

Sunday, January 17, 2010

 

 

 

Truth to say, i’ve never eaten red bean paste before, probably because it gives me the feeling that it’s super sweet. And me, i don’t have a sweet tooth, i can’t stand foods that are over sweet.

 To my regret, this misconception has led me to miss one of the good food that is both delicious and healthy. Ah, all the years wasted.

Well, better late than never. From now on, i will welcome red bean paste with open arms. Hahaha.

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Red Bean Creme with Lotus Seeds

  

Ingredients:

200 g                      red beans

200 ml                   water

2                                orange peel

80 g                          rock sugar

100 ml                    water

20 g                          lotus seeds

 

Method:

1.    Wash red beans and soak 2 hours. Drain water away.

2.    Put red beans, orange peel and 150 ml of water in pan. Cover and bring to boil.

3.    Reduce heat to low and cook 1 hour. Stir and add water if necessary to prevent red beans

        from sticking to base.

4.    Transfer hot red bean mixture to blender and pulse to make puree.

5.    Pour back into pan and add the remaining 50 ml of water to blend. Add in rock sugar and

        stir to dissolve. Once dissolved, off heat.

6.    In another small pan, mix 100 ml of water with lotus seeds and bring to boil.

7.    Cook for another 15 – 20 minutes to soften lotus seeds. Split seeds into half and remove

         center stem.

8.    To serve, ladle red bean crème into bowl and top with lotus seeds.

 

 

 

Radish with Meat Ball Soup

Friday, January 15, 2010

 

 

 

I like to cook this dish a lot, not only because it’s  easy to prepare, it’s also well liked by the family. They would always finished the whole pot, and i’m really happy not to have to worry about leftovers. Phew!

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 Radish with Meat Ball Soup

 

Ingredients:

Meat Ball:

100 g                 pork mince

30 g                   water chestnut, peeled and chopped

1 tbsp                coriander, chopped

½ tsp                 salt

¼ tsp                 ground white pepper

1 tsp                   corn flour

1 tsp                   sesame oil

Soup:

800 ml water

1                          small carrot, peeled and chopped

1                          radish, peeled and chopped

1                          dried squid, sliced thickly

1 tbsp               wolfberries

salt to taste

 

Method:

1.      Mix all ingredients for meat balls together and let rest 15 minutes. Form into balls of     

         desired size. Set aside.

2.      Bring 800 ml of water to boil. Drop in prepared meat balls and cook 5 minutes over

          medium high heat.

3.      Once meat balls are cooked, add in carrot, radish and wolfberries and simmer over

          medium low heat for 10 minutes.

4.      Add salt to taste. Off heat. Ladle into soup bowl and garnish with chopped coriander. 

          Serve.

 

 

 

Pumpkin Porridge with Wolfberries

Monday, January 11, 2010

 

 

 

Do you believe that i have had the pumpkin for over two months? Ha, it’s a wonder they manage to stay edible all the while. I had read somewhere that pumpkin could store very well in the freezer, and so i did it. After so many days that passed, when i finally dug them out from way inside the freezer, they remain quite fresh, except being darker in colour.

Still, wanting to be cautious, incase they had turn bad, even though i couldn’t see from the appearance, i cook two little chunks in boiling water and tried them. Phew, they still tasted the same, sweet and flavourful. Rest assured, the fate of those little pumpkin chunks were decided. Into my stomach they would go. Hahaha!

Well, no worry, they wouldn’t be alone. Some porridge and wolfberries would accompany them. Hehe!

And so, that’s how this story ends; a nutritious meal for a new day! Yum!

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Pumpkin Porridge with Wolfberries

( serves 2 )

Ingredients:

 

1 bowl               cooked white rice

500 ml              water

80 g                    pumpkin, cubed

1 tbsp                wolfberries

some                  salt to taste

 

Method:

1.    Put cooked rice and water into pan and bring to boil.

2.    Reduce to low heat and simmer for 15 minutes. Stirring occasionally.

3.    Add in pumpkin and cook for another 15 minutes.

4.    Wash wolfberries with cold water and add into porridge. Cooked for another 5 minutes.

5.    Add salt to taste and off heat. Serve.

 

 

 

Potato Wedges

Friday, January 8, 2010

 

 

 

Yum yum, this is the first time that i made these, and i had to say that they taste fabulous. I remember that there’s a fast food restaurant that sells something similar and i had tried them many years ago. That’s the first and last time that i bought them,  the taste is bland and the texture is soggy. Ewww, my goodness, they were horrible. I wonder if they are still selling them?

Well, back to my potato wedges, the story goes that i saw a cooking show on TV about baking sweet potato in the oven. The finished product looked delicious, plus they were really simple to do, and i thought maybe i could try it too. Substituting sweet potato with potatoes, and with some slight changes in the seasoning, i made my very own version of potato wedges.

It was a huge hit with the family. Hahaha.

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Potato Wedges

 

Ingredients:

300 g                          potatoes, peeled and chopped diagonally

¾ tsp                          salt

½ tsp                          paprika

1 tsp                            parsley flakes

1 tbsp                         corn oil

 

Method:

1.    Mix all ingredients together and toss to coat evenly.

2.    Put into baking dish and bake in preheated oven at 230ºC for 25 – 30 minutes,
        or until nicely browned.

3.    Transfer to serving plate and serve hot.

 

Hawaiian Pizza Bread

Saturday, January 2, 2010

 

 

 

YS has been saying that she wanted to eat pizza for these few days; from before the new year till today, when the turn of the year had passed, hahaha. Well, now that she mentioned it, it’s really has been ages since i’d last eaten pizza.

Well, to make the story short, i’ve decided to make some myself, and the flavour of the day? Hawaiian of course, the favourite of the family. However, instead of making the normal pizza dough for the base, which requires a lot of time for proofing, i cheated and used store-bought white bread as a substitute. There’s shouldn’t be much difference, i thought.

Lo and behold! The pizza bread surpassed my expectation. Hahaha. The bread base is crispy, which i like, probably because i had flatten it some. Yum yum!

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Hawaiian Pizza Bread

( makes 3 )

 

Ingredients:

3 slices             white bread

2 tbsp               tomato paste

3 slices             picnic ham, cut into small pieces

2 slices             canned pineapple rings, cut into small pieces

150 g               shredded mozzarella cheese

 

Method:

1.    Flatten white bread slightly with rolling pin. Spread with tomato paste.

2.    Sprinkle generously with mozzarella cheese.

3.    Randomly place pineapple and ham on top. Top again with mozzarella cheese.

4.    Bake in preheated oven at 200ºC for 12 – 15 minutes.

5.    Remove from oven and cool for 2 – 3 minutes before serving.