Yummy Sweet & Sour Pork

This evening, I am craving for sweet & sour pork. 

Yummy Sweet & Sour Pork

1. 3 lbs Boneless Pork Loin, cut into cubes size, marinade 30 minutes with 4 Tbs Soya Sauce, 6 egg yorks, 1/2 cup of corn starch, 2 Tbs sesame oil, 1 tsp sea salt.
2. Mixed 3/4 cup of corn starch with 3/4 cup of flour
3. Oil for deep fry
4. 1 bulb of garlic, minced
5. 2 Tbs ginger, minced
6. 1 yellow onion, sliced
7. 1-2 cup of small sliced of pineapple
8. 3 Roman tomatoes, sliced

9. 1 1/2 cup of carrot, thinly sliced/peeled
10. 1 1/2 cups of rice vinegar
11. 1/2 cups of water
12. 1 Tbs corn starch, mixed with 2 Tbs water
13. 1/4 cup of sugar
14. 2 Tbs soya sauce

How:
a. Mix #2 with #1 before deep fry.  Fry till golden brown in medium high heat, about 3 minutes. Dish out and set aside on a wire rack/paper towel.  Cook in several batches, spread out and do not overcrowded.
b. Brown #4 & #5, add #9 peeled carrot, #6 & #8, cook for 5-10 minutes, add #7, #10-14, stir & simmer till thicken
c. Put #a to the deep fryer again and scoop up & drip on a wire rack/paper towel.
d. Put #c onto a serving plate and pour #b on top of #c
Yummmmy!

My Family Comfort Food: One Pot Pork Rice

This is an easy recipe.  I cook this meal whenever I am busy or craving for rice dish. 

1. 1 lb of boneless pork loin, cut into small pieces and marinade with 2 Tbs soya sauce, 1 Tbs cooking wine, 1tsp corn starch, 1/2 tsp sugar, 1Tbs cooking oil, 1 Tbs oyster sauce (optional)

2. 2 cups of onion, small pieces, brown

3. 1/2 cup of garlic, small pieces, brown

4. 1/4 cup of ginger, small pieces, brown

5. 2 cups of carrot, small pieces

6. 2 cups of celery, small pieces

7. 1 cup of frozen green peas (optional)

8. 1/4 cup of cooking oil

9. 2 Tbs soya sauce

10. 5 Tbs dark soya sauce

11. 6 cups of rice cooked according to direction

How:
a. Brown #3 & #4, add and brown pork meat on a non-stick pan in medium heat

b. Add #5 and #6 cook till tender

c. Add #9 and #10 cook for 3 minutes

d. Dish out and mixed with cooked rice

e. Add #7 frozen green peas (optional)

f. Add #2

Before adding dark sauce

After adding dark sauce

Rice with cooked ingredients

It is okay to be oily, once it mixed with rice...just perfect.  If you cook your rice in a rice cooker, keep the mixed rice for 5 minutes.
Yum...

Yummy Chicken Chop

Have to try a new recipe.  I checked Emeril's New New Orleans cooking cookbook: Paneed Chicken with Creamed Garlic Potatoes.  I just have to try it.  In Malaysia, we just call it chicken chop.  Again, I changed the recipe somewhat, for I was not going to rush out and get the of herbs ingredients listed, just have to do what I have.

1. 2 1/2 lbs of boneless chicken thigh, pound with wooden mallet (hammer) to thin piece, 1/4" thick and seasons with 6 tsp of Emeril's Creole Seasoning*.

2. A plate of 1/2 cup flour

3. Mix 1 egg and 1/2 cup of milk in a soup bowl

4. Mix in a soup bowl, 5 oz crackers, crushed them in a Zip lock bag, 1/2 tsp dried thyme, 1/2 tsp dried basil, 1/2 tsp dried parsley leaves,  1/2 dried oregano, 1 cup grated Pepper Jack Cheese


How

a. Put each piece of chicken on #2, next #3, then #4.
b. Put 6 Tbs olive oil on medium heat frying pan, saute the chicken chop till golden brown.
c. Serve with mashed potatoes and spinach salad
Yummmmmmmm
Serve 2 Adults and 2 Young Adults

It does look burnt.  So, do not cook on high.  If you do, watch them.


*http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe3/index.html

On June 27, 2011
I tried the boneless pork loin, cut them into 1" thick.  Yum...as well.

Boneless Pork Loin

Out of the World Angel Hair Pasta

Today is kind of fusion dish.  I always enjoy Emeril New New Orleans Pasta:
http://www.emerils.com/recipe/2659/New-New-Orleans-Pasta.
For Emeril's Essense Recipe:
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html

I change it somewhat and it gives a "kick".  I cook triple portion.  Feed 10.

Ingredient:
1. 1/2 lb boneless chicken thigh, cut into strips and marinaded with 1 Tbs Emeril's Essence*
2. 2 Tbs of Emeril's Essence
3. 1 lb shrimp, peeled, marinaded with 1 Tbs Emeril's Essence
4. 1 medium size yellow onion, diced
5. 1 bulb garlic, diced
6. 1 1/2 cup of milk
7. 2/3 stick of butter
8. 2 Tbs flour
9. 2 chopped Chinese sausage/4 oz chopped andouille or chorizo sausage
10. Salt & Pepper (optional)
11. 1 Tbs Soya sauce
12. 1 cup of chopped green onions
13. 1 cup of chopped Pepper Jack cheese
14. 2 Tbs olive oil

How:
a. Melt the butter, #6 and #8, stir till thicken and set aside.
b. 1 Tbs olive oil to brown #5 & #6, dish out 1/2 for the shrimp
c. Put in #1 and cook for 2 minutes on medium heat.  Add #9-12, cook 2 minute.  Add #a  and #13, cook for 2 minutes.
d. Toss with cook (1 1/2 lbs angel hairs)
e. 1 Tbs olive oil to stir fry #3 till the shrimps turn pink and set aside
f. Dish out a plate of toss pasta, put a few cooked shrimp on top, sprinkle with some more cheese (optional) and eat with garlic bread and cooked vegetable of your choice.
Yummmm....

Fish Porridge

Ingredient
1. 2 cups of rice, cook with 1 gallon of water/3 lbs chicken broth for 40 minutes in medium high
2. 2 medium size onion, minced
3. 2 bulbs of garlic, minced
4. 1 inch ginger, minced
5. 2 spring onion, minced
6. 1 1/2 lbs of fish fillet, thinly sliced, marinade with 1 Tbs soya sauce, 1 tsp corn starch, 1 Tbs cooking wine, 1/2 tsp sugar
7. 4 Tbs cooking oil
8. Chilantro, minced (optional)
9. Salt & pepper
How:
a. Brown 2 for 10 minutes with 2 Tbs of cooking oil, add 3 & 4 in medium high heat.  Dish out 1/2 and put them inside the porridge,  keep 1/4 on a small bowl, use the remaining to brown with the fish for 15 minutes. 
b. Season the porridge with salt & pepper
c. Dish out unto a soup bowl, put about 2 Tbs of fish, & some cooked garlic+onion+ginger
Yum...

I want to thank my elder sister Janet for showing how to cook this dish.  I just give a slightly different twist. 

Hong Kong Wonton Soup

I really not very fond of wonton soup in Malaysia.  However, Hong Kong wonton soup is so delicious.  My hubby likes to eat them very much. 

Ingredients
1. 1/2 lbs ground pork
2. 1/2 lbs minced shrimp
3. 1/2 lbs shrimp, cut them into pieces
4. 1 Tbs ginger, minced
5. 1 Tbs green onion, minced or 1/4 cup of green peas
6. 1 cup of mushroom/water chestnut, minced
7. 1 1/2 Tbs soya sauce
8. 1 Tbs Sesame oil
9. 1 tsp sugar
10. 1/2 tsp white/black pepper
11. Hong Kong Wonton Wrappers
12. 1 lb of pork bone for soup stock, cook for an hour (or One 3 lbs can chicken broth)

How:
a. Mix 1-10. 
b. Wrap 1 round tsp of a in the middle of wanton wrapper and use your finger to moist the edge with water. 
c. Cook 10 pieces with cover for 4-5 minutes on medium heat in a separate pot with vegetable of your choice. 
d. Dish out in a bowl and put in 1/2 cup of both.
Yum...eat them with hot sauce.

Bak Chang

I like bak chang (Glutenous rice dumpling in bamboo leave).

After I successfully made them on June 6, 2011, my family and I truly enjoyed them. I made close to 75 pieces with 3 kg glutenous rice.  I think I had given away about 50 pieces to friends as a token of love and friendship.  Today, I have to make some just for the family.  These changs are kind of like my late older aunty's Hokkien Bak Chang with peanuts.

Recipe

Ingredient

1. 1 kg (2 lbs) of Glutenous rice,
soaked for 6-8 hours, brown them with half of the garlic and onion for 15 mins on medium high
2. 25 pieces of dried chestnut,
soaked for 6-8 hours, brown them with 1/4 tsp of garlic for 5 mins
3. 2 bulbs (1/2 cup) of garlic, minced
4. 1 big or shallots (1 cup) onion, diced or minced
5. 4 pieces of (Taiwanese) sausage, cut them into about 25 pieces
6. 25 pieces of medium size Shitake mushrooms
covered with water in a bowl, microwaved 1 min on high, cut the stems and seasoned with 1 tsp soya sauce, brown with 1/2 tsp garlic for 5 mins
7. 650 g (1 1/2 lbs) Pork Belly
(get them in a Chinese supermarket), cut them into about 1" wide, brown them with the rest of the garlic and onion in medium high for 15 minutes, add 2 Tbs oyster sauce, 1/2 tsp Chinese five spice power, 2 Tbs soya sauce, 2 Tbs dark soya sauce for 10 mins
8. 200 g (8 oz) raw peanuts covered with water and boiled them for an hour on
medium heat
9. 60 pieces bamboo leaves (buy them in Chinese supermarket) covered with water,
boiled them for an hour in medium heat, drained in a colander

FOR WRAPPING THE CHANG, CHECK UTUBE.  TONS OF THEM.
Wrap and tie each piece with twine.  Tie 6 pieces together for easy carry.  Cook a big pot of water enough to cover the Bak Chang for 2 hours in medium heat.  Yield 24-25 pieces.    Hours: 4 hours preparation, 2 hours boiling