Stir Fried Bean Sprouts with Minced Pork 大豆芽菜耸

 

* my mom's home maid 凤姐 (who is now in another world) taught me how to make this traditional home dish. It's one of my fav! easy to cook but difficult to cook it well. Also preparation takes long time. So be patient!

Ingredients:

Minced Pork - marinate it in the usual way (light soy sauce, sugar, sesame oil, wine, corn flour)

Bean Sprouts 大豆芽菜

Garlic x 2 tbsp - minced

Shallots x 1 big bowl - minced

Ginger juice （best to peel away skin of a bunch of ginger, pressed it and squeeze out juice from the palm)

Chinese Wine

Lettuce - prepare them in leaf shape and use as wrapper

Hoi Sin Sauce

How to Make:

1. Wash and drain the bean sprouts. [remove as much water as possible]

2. Pull out the head from the steam of bean sprouts and keep them in separate bowls.

3. Minced them separately. Size of mince - small enough but can feel the crunch!

4. Heat up a frying pan, [no need to add oil]. Once hot enough, add the minced heads of bean sprouts and keep stir fry until fragrant and dry. This part takes longer to cook.

5. Once you are happy with the above, add the minced stems. Mix well with the heads and give it a real good stir fry quickly. Drain them to another bowl.

6. In the same pan, wipe away all liquid remaining. Add oil, then minced garlic and shallot. Once fragrant, all the minced pork. Once all mixed well and pork cooked, add back the bean sprouts mix, add ginger juice and a dash of Chinese wine. Check taste and adjust with salt and pepper and sugar.

7. Put to serving plate. Serve with lettuce leaves on side and Hoi Sin Sauce.

Enjoy!

Baked Pork Chop Rice with Special Tomato Sauce

 

* This recipe is inspired by the former chef Au Kwok Keung at China Tang. My dad loves this dish but since Chef Au no longer working there and restaurant no longer serve this dish, I need to find out and experiment how to cook this. From an interview that Chef Au did with a newspaper years ago, I experimented. You can always replace the following tomatoes with those you like. Chef Au only said use a few types of fresh tomatoes and cooked for 2-3 hours...:)

Ingredients:

Italian San Marzano tomatoes x 1 kg

Italian Cherry tomatoes x 500g

Italian Datterino tomatoes x 500g

Onion x 1 - minced

Shallots x 1 bowl - minced

Tomato paste

Parmesan cheese - grated

How to Make:

1. Gently cut a cross on all tomatoes. Boil a pot of water. Drop all tomatoes inside the pot, switch off heat. After 2-3 minutes, when you see some skin peeling off from tomatoes, remove them at once and put them to a bowl of ice water.

2. Gently remove all skins from tomatoes. For the San Marzano or plum tomatoes, remove seeds from centre too. You can omit removing seeds part for cherry or detterino tomatoes.

3. Diced all tomatoes.

4. In a pot big enough to hold all tomatoes, heat it up, add some olive oil, cook the minced shallots and onion until fragrant and tender, then add all tomatoes. Mix well, add a round of tomato paste, then season all with salt and brown sugar. Once boiled, turn down the heat to medium/medium low and cook for at least 2 hours. You have to observe from time to time how the sauce is cooking. When you see no more "liquid" inside the pot and the tomatoes getting quite condensed, then you are almost done.

5. Preheat Grill to 230'C.

6. Cook your fried pork chop and fried rice your way. Put fried rice to a baking tray, all pork chop on top, then spread the tomato sauce on top of pork chop. Sprinkle with grated parmesan cheese and grill in oven for 5-10 min until you see the grated cheese and top of tomato sauce a bit brown, then ready to serve.

enjoy!

Japanese Porridge (Zousui)

 

Ingredients:

Vegetable Soup

White Miso (optional) 

Cooked Rice

Mushrooms and vegetables of your choice - cut into thin slices

Spring Onion - minced

Egg - beaten in a bowl

Sesame to sprinkle

How to Make:

1. First you prepare a soup base you like, either cook yourself or use a simple version -> Kayatoya Vegetable Stock Powder (like tea bags, boil in water for a while will do) 

2. Heat up the soup base, add the mushrooms and vegetables until they are tender enough. If you opt to have white miso, then use a sieve and gently add 1-2tbsp.

3. Add the cooked rice to the soup and mix well.

4. Gently, using the chopsticks to glide the beaten egg to the soup, while gently mixing inside the soup.

5. Check taste and season accordingly. Sprinkle with minced spring onion.

6. Pour to serving bowls and sprinkle with golden sesame.

Enjoy this delicious comfy food. This can be modified to a non-vegetarian version by replacing veg soup base with chicken or beef soup base or using  Kayanoya Dashi Stock Powder teabags to make dashi soup base. then add diced chicken.