Pork & Dried shrimps One Pot rice 电饭锅猪肉虾米煲仔饭

 

Simple rice cooker one-pot meal

I bet many of you working moms would love to get your family meals prepared with ease when you have a rush and tight schedule, no? Shared here is an easy and simple one-pot meal perfect for a hassle-free midweek lunch or dinner. To me this recipe is a great option for a lazy weekend instead.

The name “One Pot” which literally means everything is mixed and cooked together in one pot and served as the only dish.

This recipe was adapted from Cantonese one-pot rice dish, originally made use glutinous rice cooked in a clay pot. We simplified the recipe by using normal rice cooker instead.

For the ingredients, we retained the usual Chinese pork sausages, pork slices and dried shrimps. However, you can twist the recipe by adding some greens to it to make it a balanced diet. Chopped long beans or French beans are good options. Carrots and mushrooms are also great choices.

I didn’t have them when I prepared the meal; I substituted with slices of tomatoes and lettuce to go with the rice instead.

 

Our family love to have soup to go with rice. To compliment with this one pot rice, we used to prepare simple miso soup or fish balls soup to serve together.

 

Pork & Dried shrimps One Pot rice Serve 4 Ingredients: 2 cups of Thailand Jasmine Rice   Water ( 1 :1.5 water ratio) (Much depend on the type of rice, some rice may absorb more water, rule of thumb is to use slightly less amount of water as compared normal plain rice. I usually don’t measure in cups; I use my palm as measurement, as long as the water level slightly over my knuckles) Pork belly, cut into small strips Dried shrimp, soak and wash Chinese Pork sausages (lup cheong), steam to cook and sliced thinly   Marinate Pork slices with: Light soy sauce (to your taste) Dark soy sauce (to your taste) You can use roast pork if you have it on hand.   Rice Seasoning: (to your taste) 2 cloves Garlic - peeled, chopped 1 tbsp. Light soy sauce 1 tsp. Dark soy sauce 1 tbsp. Oyster sauce 1 tbsp. Maggi chicken stock essence (optional)   Garnishing: 5 gloves small shallots peeled and cut into thin slices.   Method:       1.    Marinated the pork strips and dried shrimps and set aside for at least half an hour. 2.    Wash, soak (30 minutes) and drain uncooked white rice, add one tbsp. of Maggi chicken stock essence to the rice and set aside. 3.    Heat oil in wok, sauté the slices of shallots into golden brown and set aside. 4.    Leave some oil in the wok and add in dried shrimps and stir fry until it starts to dance before adding pork slices and continue to stir fry for 3- 4 minutes before dish up and set-aside. 5.    Add 1tbsp. oil in wok and sauté the chopped garlic until fragrant before pouring in the rice. 6.    Add in water and seasoning with dark and light soy sauces and oyster sauce; continue to stir-fry to mix for 5 minutes, taste test before dish up. 7.    Transfer the fried rice back to rice cooker and switch on cook button to let it cook in the rice cooker for about 15 minutes. 8.    After 15 minutes, open up the rice cooker cover and you will see the rice is boiling, time to add in the fried pork/shrimps mixtures and pork sausages, stir to mix before closing back the cover and let the rice continue to cook until rice cooker automatically turn to "Keep Warm" mode. 9.    Leave it there for another 5 to 10 minutes before dish up. 10. Garnish with sautéed shallots and serve hot.   电饭锅猪肉虾米煲仔饭 2 杯的泰国香米 （ 四人份） 水（米和水的比例：1：1.5 这个比例很重要，关系到饭的生熟程度!太烂不好吃，夹生则根本没法吃!) 2瓣大蒜 - 去皮，切碎 五花肉切成小条状，腌猪肉片30分钟用适量酱油，黑酱油。 可用烧肉代替。虾米洗净浸泡滤干，洗净的腊肠蒸熟切成薄片。 饭调料： 1汤匙。酱油 ：1茶匙。老抽酱油 ：1汤匙。蚝油，1汤匙。美极鸡精（可选） 摆盘： 5粒小葱头去皮，切成薄片。 用电饭煲做煲仔饭的制作方法步骤如下： 把肉调味（备用） 米洗好（最好用水浸泡30分钟），加入1汤匙。美极鸡精备用 在炒锅烧热油，爆香葱头成金黄色，备用。  在炒锅烧热油，爆香葱头成金黄色，备用。 留少许油,并加入虾米爆香，再把猪肉片倒进去继续翻炒3〜4分钟盛起备用。如果你想加豆角菜类，现在就可以加入，随着猪肉炒拌。  炒锅下油1汤匙，爆香蒜茸再把米倒进去翻炒几下，倒入清水与饭调味料继续翻炒均匀越5分钟口味测试盛起。 转移炒饭回电饭煲让它在电饭煲煮约15分钟。 将锅盖打开看一下，电饭煲里的水沸腾后马上放肉虾米，切好的腊肉搅匀，盖上盖子，继续煮，关跳起后，再焖5-10分钟，撒上炸葱头片即可食用。

Braised Fried Patties with Radish and Mushrooms

It has been a while since we last tested new recipes for our daily dinner menu. Last month, I bought a few new food magazines and found one of the patties dishes which was similar to a dish we occasionally cook at home, with a slight variation.
This recipe is a great balanced diet having both meat and vegetable cooked in one pot and a kid’s favourite. I suppose radish can be replaced with carrot if radish is not available.  As for the meat patties, either minced pork, chicken or beef can be used. I used minced pork for this recipe.
Now you see it


Now your don’t!

Looks like this new dish will be a regular on our dinner table from now on!

BBQ Buns (Cha Siu Pau )叉燒包

I suppose those who love dim sum would agree Cha Siu Pau is one of the signature buns served among dim sum dishes. It is also a must order item whenever a family with kids visits a dim sum restaurant.

On 8th August, in commemoration of my late mother-in-law 3 years passing anniversary, we had prepared a hefty lunch featuring her favourite dishes.  I made these buns and Auntie Lan helped to make fried noodles, and Kiam Chai Boey (Stew Salted vegetables). All these recipes are available in my blog, just click on them.

Initially, I was thinking of making own Cha Siu but when I went marketing that morning, the main ingredient, pork loin, had been sold out.  Since in Malaysia ready-cooked Cha Siu was easily available, I decided to go for an easy way out instead. J However, if you wish to attempt making your own Cha Siu (BBQ pork), the simple version recipe is available here.

If you happen to have roast pork for dinner, you can use the left over for its filling too.

SUPREME PORK CHOP 猪扒王

Oriental Pork Chop

This is a Chinese style pork chop which I adapted from Hawkers’ Fair Simplified. This is one of my family’s favourite dinner dishes. The name is called pork chop but I found it tastes even better with pork loin,the meat is tenderer and juicier. If using pork loin I usually omit soda bicarbonate as tenderizer.

To keep the pork chop crisped, pork chop can be deep fried first and only have the source poured on it when serving.  

SUPREME PORK CHOP 猪扒王



PORK BELLY WITH SALTED VEGETABLES 咸菜焖腩肉

Hakka Cuisine

This is another great Hakka dish that I grew up with, and one of my childhood favourites my mom often cooked at home. I'm glad that now my family loves this dish too.

PORK BELLY WITH SALTED VEGETABLES 咸菜焖腩肉

The sour and salty flavor of the dish is not only great to go with white rice but also with congee which is appetizing to eat during summer time. Looking for congee ideas? Click here.

PORK BELLY WITH SALTED VEGETABLES Featured in Group Recipes - 13/03/2011 INGREDIENTS: 1 packet of salted vegetable 400g pork slices (cut into small strips and seasoned with 1 tbsp of soya sauce) 2-3 clove garlic, chopped 2 tomatoes, cut into wedges ½ tsp of sugar (to your taste) METHOD: Soak salted vegetable in water for about 10mins, drain & cut into strips. Slice pork belly into thin strips. Heat wok with oil and sauté chopped garlic till fragrant. Add in the pork slices & fry till half cooked. Pour in salted vegetables and stir fry then add into tomatoes wedges. Add some water to keep ingredients moist, stir-fry to combine well. Reduce heat to medium and simmer for 10 minutes before transfer to slow cooker. Continue to simmer in slow cooker for 1 ½ hour or until pork slices soft and tender. If not using slow cooker, reduce heat further and continue simmer in wok with lid for about 30min – 45min or until pork slices soft and tender. Add more water if more gravy preferred. Taste test before serving. If you find too salty then add more sugar.   咸菜焖腩肉 材料: 一包咸菜 400克猪肉腩（切成小条切, 腌一汤匙的酱油） 2-3瓣蒜头，切碎 2个番茄，切块 半茶匙的糖（你的口味） 做法: 将咸菜洗净，切小段，腩肉切片，备好蒜末。将锅中放少量油，放蒜炒出香味, 下肉片煸炒成半热时，接着放咸菜，略微翻炒后加入蕃茄加入少量水再炒均匀，加盖焖10分钟后才加调味，盛出倒入慢炖锅继续焖至少一个半钟头或至肉柔嫩。 如果不使用慢炖锅，减少热量加盖继续在镬焖约30 - 45分钟，或直至猪肉片柔嫩。如果喜欢更多汁多补充水分。

Deep Fried Wontons 金元宝炸云吞

Chinese New Year Dishes – Part 6（年菜之六）
This was my last CNY dish prepared on Thursday 17^th February "Chap Goh Meh". After our heavy "Chap Goh" lunch sharing, I was saved to prepare dinner as there was still pretty much left over food especially sweet and sour fish.

However, to add some lucky chime to our dinner I had fried some wontons. The shape of the deep fried golden color of the wontons resembled gold ingots (Yuan Bao元宝) widely circulated during the Ming Dynasty. It was a great auspicious symbol of wealth. Best of all, this snack was so simple and flexible to make. Other than the normal mince fillings you could opt for any ingredients which you could find in your fridge! J If you wish to eat healthier, you can make the wonton soup instead. Check out my previous post on this.

金黄色的炸云吞外形元宝状可是新春佳节好意头的吃食，云吞馅料除了肉馅你也可随意添加，看看冰箱有什么就放什么。皮脆馅鲜超好吃！

Deep Fried Wontons 金元宝炸云吞- Featured in Group Recipes 20/02/2011

Check out the step by step in folding wanton into Gold ingots shape.

DEEP FRIED WONTONS Ingredients: 1 packet of wonton wrappers (square ones) ½ small bowl of water (use to seal wanton skin) Fillings: Minced pork/chicken, prawns ( you can replace with veggie fillings) Spring onions – finely chopped Light soy sauce to taste 1/2 tsp. sesame oil 1 tsp. corn flour or potato starch (to soften the mince) Sprinkle of pepper Garnish: Cucumber/tomato – slice into thin pieces and place around the plate Methods: In a bowl, combine minced pork with the marinade ingredients. Mix them well and set aside. Place a wonton wrapper on the palm of your hand. Place ½ tsp filling in a corner of the wrapper, fold up to make a small triangle. Fold the triangle to the middle. Turn wonton with triangle face down and moisten the left corner edge of the wrapper with water. Overlap the right end corners to left moist corner and pinch the ends firmly to seal it creating a nurse cap looks.（refer photo） Once completed, place them on a plate, cover with a dry towel and set aside. The wontons can be prepared in advance covered with plastic wrap and refrigerated, rest at room temperature before frying. Heat up oil in a wok over medium heat. Frying in batches, slowly slide the wontons into the hot oil and fry until golden brown. Remove and drain oil on paper towels, transfer to platter and garnish with cucumber slices. Serve hot as finger food with chili or mayonnaise sauce as desired. 金元宝炸云吞 材料： 馅类：半肥瘦肉，鲜虾肉，青葱(剁碎) 适量生抽（酱油）, 麻油（1/2茶匙），太白粉，胡椒粉少许 先将肉碎和虾碎加油，酱油等配料一起和好搅至胶，加入葱碎再拌和。 包法： 把一块四方的云吞皮放好，在角落放半茶匙肉馅。 对上把皮和肉包上行成小三角形，成三角形的面皮后再次折上 在左上角边皮粘上少许的水，然后将右端角重叠到左角压一压贴起来，造一个护士帽状（参考附图）就形成了元宝状的云吞。 一旦完成，放在盘子里，盖上干毛巾，备用。 你也可预先准备后用塑料包装和冷藏，在油炸提前拿出稍至室温。 把油烧热后，才把元宝状的云吞一个个的平放到油里（让它保持不变其原来的形状）炸至金黄色即可.

Dongpo Pork Belly 东坡肉

Chinese New Year Dishes – Part 2 （年菜之二）


Nowadays with so many restaurants operating nearly 365 days even during Chinese New Year eve, it has become a trend that more and more families opt to eating out instead of having homemade reunion dinners like the old days. Many prefer having reunion dinner at restaurants not only to enjoy the lavish dinners but most importantly to save time and hassle in preparing big meals especially for large families.

Having said that, I still prefer the homely and warm feeling of cooking at home for all the family members. Knowing reunion dinner fell on a Wednesday and with Ming Ray's repeated request to invite his Lego playmates to come over, I had initiated an early reunion dinner last Sunday and invited 3 other families to join us. The task to prepare dinner for more than 16 people was a bit too daunting I thought. At the end I asked the invited families to each bring a plate (Kiwi slang for pot –luck). On my own I had prepared 3 dishes for this dinner.

As The Chinese New Year's Eve dinner was commonly very sumptuous and traditionally included chicken, duck, pork, prawns and fish, I decided to try out something more difficult with pork. I dug out my recipe books and finally picked this, Dongpo Pork Belly 东坡肉, which I adapted from another of my favourite Malaysia's Chinese best-seller cookbook by Chef Alan Kok.

Dongpo Pork Belly 东坡肉 - Featured in Group Recipes 04/02/2011

The dish was regarded as China Hang Zhou (杭州) signature dish, named after their famous scholar Dong Po 东坡 in the Song Dynasty.

This dish was very time consuming to prepare, requiring 3 hours of slow cooking. Due to an unexpected visitor during the process of cooking, I only managed to steam for 2 hours. Otherwise I believed the pork would have been even tastier and would melt in the mouth!

杭州的名菜, 由北宋名诗人苏东坡所创制而得名. 传说他在杭任太守期间组织民工治理西湖，功成后，把杭州人民送给他的贺礼猪肉与绍酒命人烧成红烧肉慰劳挖湖民工，后人遂称东坡肉. 它的特点是肉呈乳红色，汁浓味醇，酥而不碎，肥而不腻，香气四溢，入口不油不腻。

Homemade Chinese Preserved Pork (Lap Yuk) 自制腊肉

Chinese New Year Dishes – Part 1 （年菜之一, 腊味）


Another 4 more days, 3^rd February 2011, we are going to celebrate Chinese Lunar New Year (CNY). However, until now I hardly feel any CNY atmosphere around here. I suppose living in a western country where CNY is not a public holiday the festival celebration atmosphere is much diluted. Not like back home, 1 or 2 months before CNY, one can begin to feel the CNY mood with CNY songs being played non-stop on radio, TV stations airing CNY related advertisements, shopping malls and shops decorated with glittery vibrant Chinese displays to embrace this upcoming spring festival.

 To create the CNY mood, I decided to work on some CNY dishes. Months ago, a friend of mine from Guangzhou gave me some of her homemade preserved bacon and shared the recipe of making them. To the Chinese, these are preserved delicacies sometimes used as major CNY dishes to celebrate the spring festival. Other than preserved pork (bacon), the other two major preserved delicacies are preserved ducks (腊鸭) and preserved Chinese sausages (腊肠)commonly use in fried rice. These preserved delicacies also make good traditional gifts during the festive seasons, especially during CNY. It always bugs me that commercially made preserved pork may contain industrial grade coloring and nitrate I decided to make my own preserved pork since the method mentioned is not complicated at all.

Chinese Preserved  Pork (Lap Yuk 腊肉) - Featured in Group Recipes 1/2/2011

Stir fried dwarf beans with chinese preserved bacon

I used it to stir fry with my home grown dwarf beans and served in reunion dinner @ 30/01/2011


The original method involves piercing a hole in the pork belly strips and hang to dry in the sun. I didn't follow this step as this would have attracted flies! Yes, flies! Here in the summer, there are so many flies coming out of nowhere and they are especially easily attracted by seafood or food with strong flavor. I was surprised to see so many of them, as I thought in colder countries you tend to see less of them. The flies in Auckland seem to be much bigger than what we have in Malaysia! These flies are so irritating that we had to ask a Malaysian friend to bring over a mosquito zapper to kill them! Sometimes, when I fry fish, hubby would have to standby with zapper to zap them by my side! J

In addition to these preserved delicacies, Bak Kua (Pork Jerky) is also another great CNY gift among the Chinese in Malaysia and Singapore. You can check out this recipe which I covered before.

I would like to take this opportunity to wish all my Chinese readers a very

Happy and Prosperous Rabbit Year ahead!
Gong Xi Fa Cai!

在海外西方国家庆祝春节，节日气氛自然就淡,为了在佳节平添一份传统氛围和有着浓郁的节日气氛， 我自己动手制作一些腊肉刚好可在春节里食用，既可避免工业化学物质，吃得安心饱了口福，也添了过节的气氛。

在此我预先祝贺各位:

欢欢喜喜迎兔年，万事如意平安年，扬眉吐气顺心年，梦想成真发财年，事业辉煌成功年，岁岁有好，兔年行大运！

credit to http://gxy193511.blog.163.com/blog/static/45732572201102115716153/

Penang Loh Bak (Sausage Pork Roll) 槟城五香卤肉

Nyonya Cuisine – Part 3


 Loh bak (Sausage Pork Roll) is another famous Penang Nyonya food. It is also one of the Penang well known hawker delights easily available at many Penang street stalls or night markets sold as finger food. Usually they are sold in a combo platter of loh bak which includes, prawn fritters, fried bean curd (taukua) , five spice hard boiled eggs, century eggs, and slices of cucumber.

Recalling my school days, I used to eat Loh Bak as supper after late night shopping with friends at night markets. We used to order a combo plate and sit down to share this little snack before heading home. To many Penang families, it can also be served as an entree in a multi-course meal especially during festive celebrations or sometimes even wedding dinners.

I'd been thinking of making this for quite a while now; I had even bought the bean curd sheets but just had not got the right time to make it. With Auntie Lan , our Nyonya expert around, how could we not ask her to make this Nyonya dish while she's still with us? J So, again let me feature my guest chef showing off her Nyonya cooking skills.
However, we were unable to come out with the same loh bak taste as back home. This was because I couldn't find one of the main ingredients that's called Sengkuang in Malay or "bangkuang" in Hokkien which was a kind of sweet root vegetable. When I wrote this post, I tried to Google for English name; it gave me a Spanish word Jicama and Yam bean. I was surprised to read that some refers to it as turnip. I guess for our next trial we can either use water chestnuts or opt to use turnip as replacement.

My auntie said you can also make this into vegetarian version by replacing the meat with Yam. Vegetarian Loh Bak （斋卤肉）which has another name "Huang Jiang" in Teochew is one of the many vegetarian dishes prepared by her during the 1^st day of Chinese New year. This day is also regarded as vegetarian day and following the Chinese customs we are to start off with vegetarian meals.

Penang Loh Bak  槟城五香卤肉

Pork Belly with Dong Cai 冬菜扣肉

Once a while, I will attempt to prepare some tedious and time consuming dish and this is one of them. Hubby has been asking for it for some time, so being the main Chef in the house, when you get the order you need to serve it right?

DongCai 冬菜 in Chinese literally means winter vegetable, this is Chinese traditional pickles, made of preserved dried cabbage or mustard greens. There are two famous types in China, one is Sichuan preserved vegetable another is Tianjin preserved vegetable. This preserved veggie commonly use in soup or stir-fry with meat. For this recipe, I'm using Tianjin five spices preserved vegetable

I understand with current trend of healthy eating this recipe might be a big X to some especially to weight watchers but on contrary this dish is one of our family favorite. The man in my family, his motto of eating is whatever delicious and meaty J

I adapted this recipe from one of my favourite Malaysia's Chinese best-seller cookbook by Chef Alan Kok Ho Ho Jiak! Hawkers' Fair .

Pork Belly with Dong Cai 冬菜扣肉

Pork belly that melt in your mouth

Nam Yee baked Pork Chops南乳猪排

When we planned for our move here, I insisted to bring over some of my favorite Malaysian  cook books. Now, I'm so glad we did even though they were so heavy to carry over. These cook books are now my cooking bibles. Not only they gave me ideas what to serve on our dinner table; they too helped me gain popularity among my new circles of friend by introducing unique Malaysian food to them.

My number one choice of these cook books are series of cook books which featured Malaysia Hawkers' dishes. Below is another version of oven baked pork chop which I improvised based on one of these cook books. I followed their Nam Yee (南乳) seasoning but instead of deep fry I used oven baked, which is much healthier and easier.

(Move mouse over the photo to see more photo)

@15/09/2010 dinner

BBQ Pork (蜜汁叉烧)

Other than Roasted Pork Belly (烧肉) which I had covered in my August posting， BBQ Pork (叉烧) also known as Char Siu in Cantonese is another famous Hong Kong style BBQ dish that many like to eat.

At one of our regular lunch sharing gathering with my computing class cooking members, Doris from Hong Kong has taught us the easiest way to make Char Siu which taste like what you can expect in HK BBQ restaurants.

Well, it might not be 100% homemade as we skipped the tedious steps of making Char Siu sauce by using ready-made sauce instead but it produced the same drool-worthy BBQ pork that one hardly resist!
Interested to know more, scroll down and get the recipe, happy trying!.

BBQ Pork (蜜汁叉烧)

Ingredients：

• 500g Pork Scotch Fillets
• 5 -6 big Tbsp Lee Kum Kee Char Siu Sauce
• Honey (for glazing)

Method:

1. Wash meat and pat dry with paper towel and cut pork fillets into strips
2. Marinate evenly with Lee Kum Kee Char Siu Sauce. Initially, the sauce is quite sticky and gluey to spread over fillets. Once being left in the fridge for a while it will get diluted.
3. Marinate for at least 2 hours, best leave overnight to allow the flavors to seep in (I stored them in covered container and left overnight in fridge).
4. Pre-heat oven at 230 degree C.(Mine is not fan oven)
5. Place marinated fillets on baking tray with aluminum foil on the bottom for easier cleaning. Keep marinade aside for basting.
6. Bake for 10 minutes; flipping fillets over basting with marinade and bake at lower heat at 200 degree C for another 20 minutes..
7. For better juicy effect, repeat the flipping and basting at least 2 times.
8. Take out and glaze with honey and change oven mode to grill 180 degree C, return to higher rack to grill for another 5 to 10 minutes or until it is charred but not burnt.
9. Remove from oven and let cool for a few minutes. Transfer to a cutting board and slice into thin pieces.
10. You can serve this with rice or wanton noodle or even use as filling for char siu bau (pork bun)

成份：

• 500克猪柳片（梅头肉）
  
• 6大汤匙李锦记叉烧酱
• 蜂蜜（上色）

方法

1。洗净切成猪柳片，用李锦记叉烧酱均匀的腌猪肉。最初，酱是很粘。一旦被留在冰箱一段时间它就会稀释。

2。腌至少2个小时，最好腌过夜，让味道渗入（我存放在有盖容器中，并留在冰箱过夜）
3。烤箱预热至230摄氏度（我的是不是风扇烤箱).
4。将腌好的猪柳放置在底部有铝箔的烘烤盘上。保留腌汁来淋猪柳。
5。焗10分钟后; 用夹把叉烧反转淋一点腌汁，焗炉转200度焗20分钟。过程中时不时翻面如果太乾淋一点腌汁。
6。取出再将蜂蜜涂在肉上上色，放回较高层烤箱里改为180摄氏度烧烤5到10分钟或直到它被有烧焦的买相为止。
7。从烤箱取出放凉了几分钟把多余的蜜汁滴一滴，切成薄片。
8。你可以配白饭或云吞面条。

Bak Kua 肉干– Malaysian style Pork Jerky

I love to eat Bak Kua , which literary means dried meat in Hokkien (Chinese Dialect). Bak Kua is well-liked snacks in Malaysia, Singapore and Taiwan, it is also one of the popular gift Chinse like to offer to friends and relatives during Chinese New Year.

Over here, the Taiwanese version beef jerky is easier to get then Malaysia bak kua. I do not like Taiwan version because they are harder and dried not like Malaysia type is tenderer. Only recently, I came across one Malaysia Restaurant in Auckland selling them dearly at $21 for 500g!

When I mentioned this to one of my IT classmate also my cooking members Helen, she said she happened to have a recipe making Malaysian style bak kua from a friend of her. Once I got the recipe from her I was so thrilled to learn that the making process is so easy and simple.

 Below was my first attempt of bak kua making using her recipe. The result was superb not to mention the savings that I had made. I calculated the whole expenses from ingredients to utility for baking, the total bill added up to be only $10 for 500g of bak kua, a 50% savings!(Pardon me, accountant by nature, like to do costing hehehe…..)

If you wish to eat fresh and NO PRESERVATIVE bak kua, print out the recipe and start to bake it!

Bak Kua 肉干  

Ingredient:

• 500g Pork Mince **
• 2 Tbsp Fish sauce
• 2 Tbsp Shaoxing wine / Rose wine
• 1 1 / 2 Tbsp Soy sauce
• 1 Tbsp Dark soy sauce (soy paste)
• 1/2 cup Sugar  

** You can replace pork with beef or chicken. If lean mince being used prefer to add some cooking oil when marinate.

  
Method:

• Marinate pork mince with above ingredients and mix well by stirring in one direction until the mince becomes gluey. Best to leave overnight in fridge to bring out the flavor or at least 2 hours.

I marinate overnight

• Prepare a piece of aluminum foil, a clean plastic sheet (can cut out from plastic bag) or plastic wrap.
• Placed pork mince in center of aluminum foil, covered with plastic sheet/wrap, first slightly flatten the mince using hand.

• Then use a rolling pin lightly flatten the mince, this is to even out the thickness of meat to enable better grill effect.
• Pre-heat the oven about 150 degrees Celsius, take off the plastic sheet, transfer the meat along with aluminum foil to a baking tray.
• Bake the meat in center of oven for 12 minutes.

• After 12 minutes, take out the tray, there will be gravy, ignore and place it aside, continue with other batch of meat at the same temperature until all cooked first.
• Once finished with last batch of meat, return to the first set of meat, by then the gravy might has been absorbed back. At this time, turn over the dried meat to another side.
• Transfer back the meat to the oven at higher rack. This time change the oven heat mode from bake to grill, and grill for another 8-10 minutes or until it has some charcoal effect.

• Take out the grilled meat and leave it aside to cool down before cutting into small strips.
• Great snacks and can be great to go with sandwiches.
  
    

材料：

1. 猪绞肉 ** 500g
2. 鱼露 2 Tbsp
3. 绍兴酒/花雕酒 1 1/2 Tbsp
4. 酱油 1 1/2 Tbsp
5. 黑酱油（酱油膏） 1 Tbsp
6. 糖半杯
   

** 您可以拿牛肉或鸡肉取代猪肉。如果使用瘦肉腌时添加一些食用油

方法:

1. 首先把所有的调味料和绞肉拌匀，一个方向搅拌上劲，要成起胶状
2. 然后准备一张锡箔纸，还有一个干净的塑胶袋（剪开），也可以用保鲜纸，我个人觉得塑胶袋比保鲜纸好控制。
3. 在锡箔纸中央放上大约一杯的绞肉，盖上塑料袋，先用手慢慢的推开，然后再用擀面杖轻轻擀平，这个步骤是为了让肉干的厚度平均，烤出来的口感才会比较好。
4. 然后烤箱预热大约 150摄氏度，把塑料袋拿开，把锡箔纸搬到一个烤盘上，入烤箱烤12分钟.
5. 12分钟后拿出来，这个时候会有很多肉汁，不必理会，把它放一旁，然后相同温度把其他的肉干全都先烤熟。
6. 等所有的肉干都烤熟之后，第一盘的肉干已经把刚刚流出来的肉汁又都吸收回去了，这个时候，整片肉干翻面，入烤箱 grill 高火档，烤8-10分钟，直至有碳烤的效果，颜色漂亮就好了。 

Oven Baked Pork Chops 焗猪扒

For dinner at home, I prefer to cook simple, easy meals with least preparation as possible.
Below is an easy meal to prepare, after pop in the oven, set your timer, let it cooks in the oven while you can freshen up yourself before serving.

  Oven Baked Pork Chops recipe

Ingredients:

1. 4 pork chops with/out rind
2. 1 egg (lightly beaten)
3. 1 cup of breadcrumbs
4. 3 tablespoons of soy sauce, or 1 tbsp Worcestershire sauce, 2tbsp soy sauce
5. 1 tablespoon of water
6. ½ teaspoon of garlic powder or finely crushed fresh garlic, or to your taste
7. Pinch of ground ginger.
8. 1tsp Mustard (optional)

Notes:
For variation of flavour, you can opt to replace soy sauce to salt, pepper and  five spice .

Method:

1. 
   
   Wash and clean the pork chop and pat dry with paper towel.
2. If pork chops with rind being used, slit the rind about 1-2cm gap to get a crispy rind when bake.
3. Combine egg, soy sauce, water, ground ginger and garlic powder together in a plate.
4. Dip the pork chops into the egg mixture, marinade the pork chops and leave in the fridge for at least half an hour.
5. Sprinkle breadcrumbs on waxed paper/big plate.
6. Coating the marinated pork chops with breadcrumbs evenly on each side before bake.
7. Arrange coated pork chops on greased baking tray or layer with baking paper.
8. Bake at 180°C for 20 minutes, turn and bake for another 20 minutes or until the chops are tender and no longer pink.

Crispy roasted pork belly (脆皮烧肉)

What's for dinner tonight?

Ming Ray's favourite's Crispy roasted pork belly 脆皮烧肉!

 

Ever since May 2010 when my computing classmate Jenny from Hong Kong, taught me the easy way of home baking crispy roasted pork belly (脆皮烧肉) , we no longer need to patron local Chinese restaurant every week for this dish, great deal of $ has been saved. It has also became one of my signature dish among my Auckland friends.

Combining efforts from online recipes, I managed to improvise a simple yet fool proof recipe to share.

Crispy roasted pork belly (脆皮烧肉)

I'm glad this recipe gets featured in Group recipes homepage for one of their best of week recipes 16/10/2010. http://www.grouprecipes.com/

 

May 2014 updates :

Just noticed that, I had used this recipe for the last 4 years and I must admit it has since be my signature dish serving on my dinner table every now and then especially during festive occations, it serves to be a routine dish.

Hubby has even master the skill in cutting and presentation too, you can tell from this photo:

Ingredient:

Pork Belly 五花腩- about 1 kg
Coarse salt 粗鹽

Seasoning 燒肉醃料

1. Shaoxing wine/Cooking wine 紹興酒 1湯匙 - 1 tbsp 
2. Salt 幼鹽 - 2-2.5tsp
3. Sugar 糖 1/2 tsp
4. Chicken Stock powder 雞粉 - 1/4tsp
5. Sand Ginger powder 沙薑粉 1tsp - optional
6. Five spice powder 五香粉 1/2-1tsp – I put 1 tsp

Preparation Step:

1. Wash the pork belly and remove any hair on the rind/skin, pat dry with paper towel.先将五花腩皮上的污秽物及拔除毛洗净抹干水.
2. Prick/poke the rind as many holes as possible, this is important step to make the rind crispy. I poke holes using the sharp tip of the veggie and fruit peeler. 用猪插在表面刺松皮, 剌多都不怕,因为剌少会影响皮脆。
3. 
   
   
4. Made a few slits on the meat for better absorption of seasoning.把肉开缝以更好地吸收调味。
5. First coat the rind and pork belly meat with cooking wine, then only marinate the meat with above seasoning but not the rind/skin. 腩肉都涂抹上绍兴酒和腌料, 记住腌料只涂抹在肉上，皮是不用腌的.
6. 
   
   
7. Air dry the whole pork belly openly in the fridge with the rind facing upward. Ok to leave in the fridge for days until you wish to bake. Best to leave it for at least 1 day to have good crispy result. 放进冰箱风干,  至少一天。

Baking Step 烘烤步骤

1. Wrap the pork belly with aluminum foil and place in a baking tray, make sure the height of the foil is 1 inch  higher than the pork belly. 用钖纸先包在密五花腩, 留下猪皮部位不用包着.
2. Coat a layer of coarse salt fully covered on the rind, this to make the water at the rind surface to evaporate to achieve crispy skin effect. 包好腩肉后, 在猪皮上倒下约一吋厚粗盐. 用盐焗是因为要令到猪皮表面水份全部蒸发, 达至表皮松脆效果, 所以没有被粗盐覆盖的地方会较韧.

3. Pre-heat the oven at 230 degree celcius for 15 min. 先将焗炉以230度预热15分钟.
4. Bake the pork belly at the center of oven for 50 minutes. 将包好既腩肉放入焗炉内焗50分钟.
5. After 50 minutes, take out the pork belly and get rid of the coaarse salt. 过了50分钟后取出将盐起走,
6. Change the bake mode to grill and reduce the heat to 210 degree celcius and put back pork belly at higher rack of the oven to girll for another 20 minutes or until the rind is crispy. 更改焗式变烤式，减少热至210度摄氏再将烧肉放回焗炉再以210度烤20-25分钟, 烤至猪皮松脆.
7. From my experience the rind will start crackling after 15 minuets at grill mode. 以我的经验，腩肉外皮会在15分钟以后开始脆皮。

8. Take out from oven and let it cool before served. 烧肉稍凉后斩件上碟. 完成