Stir-fried ginger pork

Source: www.aromacookery.com

Ingredients:

400 gms pork loin or tenderloin
1/2 tbsp light soy sauce
1/2 tbsp sugar
1 tsp cornstarch
a few drops of sesame oil
a large knob of ginger, about 80 to 100 gms
2 tbsp vegetable oil
light soy sauce, about 2 tbsp or to taste*
water, about 150 ml or just enough to cover the pork

Instructions:

1. Cut pork against the grain into thin slices.
2. Marinate for at least half an hour with 1/2 tbsp light soy sauce, 1/2 tbsp sugar, 1 tsp cornstarch, and a few drops of sesame oil.
3. Peel the ginger, slice thinly, and cut into fine strips.
4. Heat the wok till very hot. Add the oil and saute the ginger for about one minute, turning constantly.
5. Over moderately high heat, add the pork and stir-fry with the ginger. When the pork starts to change color, add light soy sauce and stir-fry to mix evenly.
6. Quickly pour in the water. When the mixture bubbles, immediately turn the fire off to prevent overcooking the pork. Serve with plain rice.

REVIEW:
When cooked: Friday 26 January 2007
Which meal: Dinner
Which try: First
Missing ingredients: None, cooking wine was added
Exchanged ingredients: None
Difficulty Level: 2
Others: Nil

Verdict: Popular dish. I think I'd try to add dark soy sauce and make it drier next time.

Braised pork loin steak

Source: www.aromacookery.com

Ingredients:

800g pork loin steak
1 tsp corn flour
1 small bowl chopped shallots
1 whole chopped garlic
5 bruised lemongrass
Some galangal, sliced or bruised
Light soy sauce and dark soy sauce to taste
Water

Instructions:

1. Fry shallots, garlice, galangal and lemongrass till fragrant.
2. Add pork (which has been tenderised with corn flour or with back of cleaver), sprinkle brown sugar generously.
3. When sugar has melted, add light and dark soy sauce.
4. Add just enough water to cover meat (not too much). When boiled, taste and add sugar and light soy sauce if necessary.
5. Cover and braise for 1 hour. Remove cover and if drier version is preferred, remove excess gravy and continue to fry pork on high heat, adding dark soy sauce to make pork darker.
6. Cut pork into bite-sized pieces before serving.

REVIEW:
When cooked: Thursday 25 January 2007
Which meal: Dinner
Which try: First
Missing ingredients: None
Exchanged ingredients: None
Difficulty Level: 3
Others: The original recipe calls for Pork Belly ie to make LorBak

Verdict: Everyone loved this dish. Same recipe can be used for braised duck as well.

Barbecue pork ribs

Ingredients:

600g prime ribs
2 tbs oyster sauce
2 tbs hoisin sauce
2 tbs soy sauce
2 tbs dark soy sauce
1/4 cup honey
2 tbs cooking wine
1/2 tsp salt
Pinch of freshly ground white pepper

Instructions:

1. Marinate pork ribs with all oyster sauce, hoisin sauce, soy sauce, dark soy sauce, honey, wine, salt and pepper and cornflour (optional) for half a day.
2. Preheat oven to 200 degrees.
3. Brush honey over ribs before baking.
4. Bake for 30-40 minutes.

REVIEW:
When cooked: Tuesday 2 January 2006
Which meal: Dinner
Which try: First
Missing ingredients: None
Exchanged ingredients: None
Difficulty Level: 2
Others: Nil

Verdict: Easy and yummy.

Coca-cola charsiew pork ribs

Source: M4M

Ingredients:

600g prime ribs
2 tbsp charsiew sauce
Corn flour
1 can coca-cola

Instructions:

1. Marinate pork ribs with charsiew sauce and corn flour for 2-3 hours. Fry.
2. Add a can of coca-cola.
3. Cover and simmer for 15 minutes.
4. Remove cover, cook on higher heat till gravy almost dries up.

REVIEW:
When cooked: Thursday 21 December 2006
Which meal: Dinner
Which try: Have cooked this many times
Missing ingredients: None
Exchanged ingredients: None
Difficulty Level: 3
Others: Nil

Verdict: Very popular with Ed & the boys. Sticky, gooey, yummy.

Steamed Seabass Hongkong Style

Source: Lai Eng

Ingredients:
1 seabass/pomfret
Ginger (thin shreds)
Fish sauce
Oil
Sugar
Spring onion (thin shreds)

Method:
1. Place fish on a heat-resistant dish. Place ginger on top of fish. I love ginger, hence the generous amount seen above. Steam for 15 minutes.
2. Remove liquid/sauce from dish. Set aside.
3. Boil oil (amount depends on your taste).
4. Pour oil over entire length of fish (be careful, oil may splatter).
5. Sprinkle some sugar. Add spring onion.
7. Add fish sauce.

REVIEW:
When cooked: Saturday 15 December 2006
Which meal: Dinner
Which try: Have cooked this many times
Missing ingredients: Fish Sauce
Exchanged ingredients: Light Soy Sauce
Difficulty Level: 2
Others: Nil

Verdict: Healthy choice. Brian says he prefers my Easy-Peasy Salmon to this but he likes this very much too. Sean prefers this. I love this dish, always have.

Easy-Peasy Salmon

Ingredients:
2 fillets of fresh boneless salmon
Olive oil
Spring onion
Water

Seasoning
Dark soy sauce
Light soy sauce
Balsamic Vinegar
Lea & Perrins
Dry sherry cooking wine (Hua Tiow Chiew can be used as well)
Sugar to taste

Garnishing
Coriander (optional)

Method:
1. Heat up olive oil. Pan fry salmon.
2. Add dash of dark soy sauce, maggi seasoning, balsamic vinegar, lea & perrins and cooking wine.
3. Let the sauce seep into the salmon. Sprinkle sugar on salmon.
4. Wash and cut tomatoes (optional) and spring onion.
5. Turn salmon over to cook other side.
6. Add spring onion. Add a bit of water (more if you prefer more gravy). Simmer.
7. Garnish with coriander before serving.

REVIEW:
When cooked: Saturday 25 November 2006
Which meal: Dinner
Which try: Have cooked this many times
Missing ingredients: None
Exchanged ingredients: None
Difficulty Level: 2
Others: Nil

Verdict: Brian loves salmon cooked this way. It's really easy to cook. No garlic to chop or ginger to pound. Serve with rice and you won't need any other dishes. My kind of dish, easy-peasy.

Braised chicken with onion (Difficulty: 2)

1. Heat 2 tbs oil, fry 1 tsp minced garlic and a few slices of ginger till fragrant. Stir in sliced large yellow onion and fry till slightly soft.
2. Add chicken and fry well.
3. Add 1 tbs oyster sauce, 1 tsp dark soy sauce, a big of rock sugar, 1 tsp hua tiow chiew and 1/2 cup water.
4. Braise over medium heat for 10 mins.
5. Lower heat and simmer for 20 mins (covered). Add salt and pepper to taste.
6. Add spring onions as garnishing if desired. Add 1 tsp sesame oil before serving.