STEW PORK WITH RADISH TAIWAN STYLE

pork (I like to use 'chung chui yoke' in cantonese-part near the neck), Chinese radish/Daikon, red chillies, cinnamon bark and star anise. Here I cook the pork in big slices 1 inches thick and cut into bite size when serving where the pork retain its juice when cook in chunks.

Also added some chicken feets and a whole clove of garlic and tung choi (preserved vegetable as in picture below)

I also added 6 nos of eggs.

Serve with rice.

Ingredients:

1kg pork (can use any of this: pork neck, pork belly, pig trotters)
1 no radish/daikon- cut into chunks
2 red chillies - halves
3 inches cinnamon bark
3 star anise
1 no garlic
3 tbsp 'tung choi' - washed
1/2 - 1 cup of soya sauce (adjust according to your taste)
1 tbsp dark soya sauce
Chicken feets (as you wish)
Eggs (as you wish)
Water (enough to simmer the pork or more to serve like soup)
Seasoning-pepper, salt and chicken stock.

Method: Put everythings into a sauce pot and simmer until pork tender, remove any scum and season to taste. Serve.

Note: I like to cook my stew pork in the morning and leave it to soak in the stock until dinner time to reheat before serving. Normally I just boil it for about 10-15 minutes in low heat then off the stove, put the covered sauce pot aside.

GULAI AYAM KUNING

1 whole chicken - cut into bite size
10 stalks of lemongrass ( serai)- smashed
4 pcs of asam keping (Garcinia)
4 pcs potatoes - cut into quarters (forgot to take picture)
200ml packet coconut milk
3 cups water
1 daun kunyit

To blend or pounded finely:
1 pc onion
 10 pcs shallots
 1 inches ginger
 1 inches fresh tumeric or 2tsp tumeric powder (here I use powder)
  5-15pcs bird eye chillis

Method:

1. In a sauce pot add in the water, coconut milk, lemongrass, asam keping, daun kunyit and the blended paste,  bring to boil.

2. Add in the chicken and potatoes, cook until tender. Serve.

SOYA SAUCE CHICKEN (LO KAI in cantonese)

Recipe: 10 pcs chicken drumsticks and wings marinate with
3/4 cup soya sauce
1 tbsp dark soya sauce
2 - 3 tsp Chinese five spice powder (if you don't have subtitute with cinnamon powder/mix spice/garam masala)
pepper

Note: if using 1 whole chicken, please do not cut into small pieces just leave its as it is and marinate with the above ingredients at least 2 hours as the longer the better. Can substitute with pork belly 1 inches thick strips.

In a wok add in 1 cup oil to fry (browning only) the chicken for few minutes in batches, removed put aside.

2.  After frying the chicken removed the oil with remainder 2 tbps oil in wok, add in few garlic pips, 2 pcs star anise and cinnamon barks to stir fry for a while.

3. Add in 1 to 2 bowls of water plus the remaining marinated sauce.

4. Add in the fried chicken pieces to simmer, season with salt, pepper and some sugar to taste.Simmer chicken to cooked and the sauce reduce to your preference.

Serve with rice, slices of cucumber, coriander and homemade chilli sauce.

Chilli sauce to blend and cook for few minutes :
 6 pcs fresh chilli
6 pcs bird eyes chilli
3 pips of garlic
salt, vinegar and sugar to taste

GULAI IKAN TENGGIRI (MACKEREL) DAN UDANG (PRAWNS)

6 pcs. Spanish Mackerel (Ikan Tenggiri) season with salt, pepper and 2 tsp. tumeric powder.
2 round  brinjals - cut into wedges
15 pcs lady's fingers
2 heap tbsp of tamarind pulps mix with 1 liter water
TO BLEND:
2 red chillies
10pcs shallots
4 pips garlic
a few slices of ginger
1 pc. torch ginger (bunga kantan)-here, I add in some slices of the flower to blend, remainder cut into half to add into the gulai during cooking. 

Brinjals and lady's fingers are fry with oil or you can blanch in hot water for a few minutes.

saute the blended ingredients with oil until the oil separated from the spices and aromatic.

Add in the sieved tamarind water to boil, add in the fish, prawns, torch ginger and cooked vegetables. Taste and season with salt and a bit of sugar.

serve with cooked rice

                          

PORK MUSHROOM STEW

With the ready steam mushroom aromatic smell all over the house how can I wait any longer to taste the juicy smooth mushroom. Here is a simple and fast cooking one pot meal best served with warm cooked rice. Drooling.....................

500 gm pork belly - cut into bite size
1 whole garlic - removed skin
1 Chinese cabbage - cut into long strips
lots of soy sauce to taste and season with pepper. (you can add in seasoning or oyster sauce if you like but I did not add in any of this as the mushroom is so aromatic and sweet plus the soy sauce)

1. In a sauce pan add a few tbsp. of oil, sauteed the garlic pips lightly brown.
2. Add in the pork stir fry a few minutes then add in the ready steam mushrooms.
3. Then slowly add in some soy sauce stir fry for awhile then add enough water to simmer (you need to adjust yourself to taste as different brand of soy sauce saltiness varied.)
4. When the pork is tender add in the Chinese cabbage to cook for a few minutes until tender.
5. Mix some water with cornflour to thicken the gravy and is ready to serve.

P/s Irene hope you like it.

SHITAKE MUSHROOM

LOVE EATING MUSHROOMS THEN YOU MUST TRY THIS.

1. Soak mushrooms in cold water with some sugar until soaked thru (few hours).

2. Rinse and squeeze mushrooms dry

3. Here I am preparing 500gm dried mushroom.

1/2 cup water

1/4 cup soya sauce

1/4 oil

2 tbsp sugar

4 heapful tbsp cornflour

4. Mix together and pour over mushroom, using hands to mix and squeeze the mushroom to absord the mixture.

5. Steam for 40 minutes or longer if you wish for softer texture.

6. Cool, pack and store in freezer. Mushroom ie ready to use in any kind of dishes (stir fry, stew, claypot chicken rice, chinese dumplings, pastries and etc)

Ayam Masak Utara.

1. Marinate chicken with salt, pepper, 1 tbsp cornflour and a bit of tumeric powder for at least 1/2 hour.Then deep fry for browning not cooked. Here I using 1 whole chicken.

20 shallots

15pcs soaked dried chillies or chili Boh

1 thin slice of galangal (if not available can be omitted)

1/2 cup of oil

2. Blend the above ingredients into fine paste, pour into wok with low heat on to fry the paste until aromatic or the oil floated on the surface.

3. Add the fried chicken, 1 pc Tumeric leaf (if you have)and stir for a while.

4. Add 1 packet coconut milk (250ml) and 1 tsp sugar and stirring constantly to avoid burning.Taste and season with salt and chicken granules if you prefer.

5.Continue cooking until the gravy thicken.

 

Serve with white rice/butter rice/coconut rice with fried egg and cucumber pineapple salad.