Simple Homecook Kolo Mee

Kuching's famous Kolo Mee is popular among all Kuchingnites; it's one of the most preferred breakfast food; and for some, they can even have it for lunch and dinner.

I always have a packet of dried Kolo Mee in my pantry.  Whenever I feel lazy to go out for my lunch, I will just grab hold of whatever available ingredients in the fridge and pantry, and cook myself this simple Kolo Mee with fried Chinese Meat Rolls aka Ngo Hiang, Wontons, some green veggies  and a must-have condiment, pickled chilies.  Buurrp...

 

The recipe link for my homemade Chinese Meat Rolls aka. Ngo Hiang can be obtain here.  Click here for my simple homemade Wontons; and  the pickled chilies click here.

An important and must-have condiment to use in this simple Homecook Kolo Mee is 'fried crispy shallots and garlic in oil.'  Click here for the recipe.

Simple steps to cook and assemble this yummylicious plate of Kolo Mee:

• Deep-fry the Ngo Hiang/meat rolls, dish and drain on kitchen paper. Slice and set aside.
• Wrap the wontons, add into boiling water until it floats up to the surface, dish using a slotted spatula, and set aside.
• In a small pot of boiling water, drizzle some cooking oil, add the green veggies and blanch for a quick minute, dish up using a slotted spatula and set aside in a plate.
• In a serving plate, add a tablespoon of oil from the fried shallots and garlic and a tablespoon of light soy sauce. Set aside.  (add a dash of salt, if you prefers more salty, I did not add).
• To cook the dried noodles/dried kolo mee; in a medium pot boil water, add the noodles when the water starts boiling.  Stir with a pair of cooking chopsticks, to test the doneness of the noodles, take a strand of noodles and bite on it (easiest way to tell) or normally, I will just test using my fingers, hold a strand and if it easily breaks then its done.  Do not over cooked the noodles!  Dish the noddles with a slotted spatula, place the cooked noodles over the plate of oil and light soy sauce.  Combine to mix well.  
• To assemble, place the sliced meat rolls over one side of the noodles; place the wontons over the other side; followed by the blanched veggies, and a tablespoon of crispy fried shallots and garlic over the top of the noodles.
• Serve immediately with pickled chilies over the side.
• Enjoy!

Char Siu Glazed Meatloaf

 

Ingredients: (serves 2-3)

500 g. minced pork

1/2 cup panko breadcrumbs

1 tsp. chicken stock granules

1/4 cup tomato ketchup

1/4 cup Chinese Char Siu Sauce

1/2 carrot (peeled, coarsely grated)

1 tbsp. finely slice spring onion

1 tbsp. chopped coriander

1/2 egg

1 tsp. salt

Dash ground black pepper

1/2 cup water

Topping/Sprinkle (optional)

Chili flakes

Toasted white sesame seeds

Quick pickled carrots:

1/4 carrot (peeled and julienned)

1/2 red chili (finely sliced)

1/2 tbsp. granulated sugar

1/2 tbsp. vinegar

1/4 tsp. salt

Methods:

1. Line a 3" x 6" loaf pan with Silicon parchment paper, allowing the paper to overhang the 2 long sides.
2. In a bowl, add breadcrumbs, chicken stock granules and 1/2 cup water.  Mix and allow to absorb for 5 minutes.
3. In a small bowl, combine ketchup and char siu sauce.
4. In a separate large bowl, place the minced pork, soaked breadcrumbs, carrot, spring onion, coriander, egg, salt and black pepper.  Add half of the ketchup and char siu sauce mixture (reserve the remainder for later).  Mix well until combined.
5. Place the minced mixture in the prepared pan, pressing down well.  Bake in a preheated oven of 160 degree Celsius for 30 minutes.  Drain off any excess fat and juices.  Glaze the top of the meatloaf with the reserved ketchup mixture.  Bake for a further 20 minutes or until top is golden.
6. In the meantime, make the quick pickled carrots.  Combine the ingredients in a bowl, set aside for at least 10 minutes. I prefer to pickle it longer. 
7. Remove the meatloaf from the oven and rest for 10 minutes.  
8. Remove from pan onto a serving plate.  Sprinkle with chili flakes and sesame seeds (if using).  Slice and serve with quick pickled carrots and other side ingredients, based on your preference.  I serve mine with Creamy Japanese Potato Salad.  Look out for the recipe in my next blog.

Before baking

This yummylicious recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Traditional Steamed Egg With Preserved Radish and Minced Meat Topping

Ingredients: (serve 2)

3 to 4 eggs 

Warm water (same amount as quantity of eggs)

1/4 tsp. salt

2 garlic cloves (peeled and chopped)

23 g. preserved radish (I buy the ready chopped, rinse, drain and squeeze dry)

75 g. minced pork (mix with a bit of cornflour)

1 tbsp. cooking oil

Seasonings:

1/4 tsp. chicken stock granules

1/2 tsp. light soy sauce

1/2 tsp. oyster sauce

1/4 tsp. dark soy sauce

Thickening: 1/4 tsp. cornflour mix with 3/4 tbsp. water

Garnishing: 

1 sprig spring onion (diced)

Some red chili slices

Methods:

(A)  Prepare the egg custard

1. Crack eggs into a bowl.  Add an equivalent amount of warm water to the eggs and 1/4 tsp. of salt.  Beat to mix well.
2. Using a sieve, strain the egg custard mixture into a deep and wide plate.
3. Cover the strained egg custard with cling wrap.
4. Place the egg custard into a wok with boiling water.  Steam over low heat for 10-15 minutes or until set.  When done, remove the cling wrap and prepare to add the fried toppings.

(B)  Preserved radish and meat toppings

1. Add 1 tbsp. oil into a heated wok.  Saute garlic and preserved radish.  Next, add minced meat and fry till meat is just cooked.
2. Add chicken stock granules, soy sauce, oyster sauce and dark soy sauce (for colour).  Stir-fry until combined.  Lastly, add cornflour mixture to the fried mixture, fry till almost dry.  Transfer into a bowl.
3. Sprinkle aromatic radish toppings on the surface of the steamed egg custard.  Garnish with chopped spring onion and chili slices.
4. Serve hot!

I adapted this recipe from 'Huang's Kitchen' by Angie Liew with slight adjustment to suit my cooking preference.      

Homemade Wontons

Homemade Wontons have been a familiar dish in my family, either cooked as Wonton Soup or Deep-Fried Wontons.  My signature recipe, though its simple but is always well liked by my children and grandchildren.  The recipe can be viewed here  Since I have made the 'Spicy Wonton Sauce'  and shared in my previous blog article, I am also sharing this Wonton recipe, both from the same source to all who loves Wontons.  This is a yummy recipe and easy to make before hand, keep in the freezer, and as and when you don't know what to cook, this makes a life-saving meal.

Ingredients:

Wonton wrappers (store bought)

300 g. minced pork (with slightly more fat)

200 g. shrimps (peeled, deveined and finely chopped)

1 tsp. fresh ginger (peeled and grated)

1 egg yolk (lightly beaten)

1 stalk spring onion (finely chopped)

1 tsp. cornflour

1 tsp. sesame oil

1 tsp. sugar

1 1/2 tbsp. light soy sauce

Dashes ground white pepper

Methods:

• Place all the filling ingredients in a large mixing bowl.  Stir to mix everything.  Take care not to over mix so that your meat filling won't turn tough.  Let them marinate at least 1 hour or overnight.
• To wrap, get a piece of wonton wrapper, with a spoon, scoop the filling and place in the middle of the wrapper; wet the edges of the wonton wrapper to seal, push the air out as much as you can.  This will give you a nice and tight looking wontons once they are boiled.  Pinch to seal well, so your filling won't dislodge from the wonton.  Do not put too much filling inside the wonton wrapper, the filling may not be cooked through while the wonton wrapper is already turning soggy from all the boiling.
• Since I am making these wontons ahead of time, I arrange them on a large baking sheet lined with a parchment paper.  Place them in the freezer for 1 hour.  They will harden, but not 100% frozen yet.  You can transfer them to a freezer bag to save freezer space and they won't stick to each other anymore.  When ready to cook, do not thaw, just place them in boiling water, you may add a few seconds or a minute to make sure they are cooked through.

• To cook the wontons, bring a pot of water to a boil.  Add in the wontons and give them a quick stir so they won't stick to the bottom of the pot.  Do not overcook, about 3-4 minutes is what it takes, as the wonton wrappers are usually thin, turn mushy and torn apart from too much boiling.
• Using a slotted spatula, lift out the cooked wontons, divide them into separate bowls, drizzle the spicy chili sauce on the wontons.  The amount is up to you, adjust according to your preference.  Toss the wontons with the sauce. Garnish with chopped spring onions/parsley/coriander.

This recipe is adapted from 'what to cook today' with some adjustment to suit my cooking preference.

DIY Spam

 

Ingredients:

600 g. minced pork (more fat)

8 g. salt

8 g. granulated sugar

1 g. garlic powder

1 g. onion powder

1 g. red rice powder

1 g. five spice powder

2 g. chicken stock granules

12 g. oyster sauce

12 g. rice wine

50 g. potato starch (sifted)

30 g. plain flour (sifted)

180 ml. water

20 g. corn oil

Methods:

1. Add minced pork and salt into the mixer bowl; use the beater of a stand mixer to mix using low speed until sticky.
2. Then add sugar, garlic powder, onion powder, red rice powder, five spice powder, chicken stock granules, oyster sauce and rice wine.  Continue to mix until combined.
3. In a bowl, combine water, potato starch and plain flour.  Add  half of the water flour mixture into the meat and continue to mix, and check on the texture of the meat mixture, scrape the sides with a spatula to ensure even mixing; add the rest of the water and flour mixture and continue to mix on low speed for 10 minutes.  Add in the corn oil and mix until well combined for another 5 minutes.  Remove and use spatula to scrape the sides down.
4. Apply thin layer of oil onto a baking tin.
5. Scoop the meat mixture into the tin and press tightly; add a little oil on the spatula to make the surface smoother as we continue to smooth the top of the meat mixture.
6. Place an aluminium paper over the top to cover.
7. Steam using medium heat for 40 minutes.
8. Remove from steamer and leave it to cool.
9. After cooling, remove the aluminium foil and put in the refrigerator for 3 hours before cutting.
10. Remove from pan, and the Spam is ready to be cut and fry.

I adapted this recipe from 'Karen Ling's Kitchen' with a slight adjustment to suit my cooking preference.

Crispy Pork Gyoza

I have made Pork Gyoza before, but for this crispy version it is the first time I am trying it out.  It is fun to try out something different.  I know that there is still rooms for improvements, and I always believe that 'practice makes perfect.'  

Front View

Back View

Ingredients: (makes 20)

20 wrappers

4 tbsp. cooking oil

2 tbsp. cornflour (sifted)

1 tbsp. plain flour (sifted)

3/4 cup water

Filling:

2/3 cup cabbage (finely sliced)

1/2 tsp. salt

250g. minced pork

2 tbsp. light soy sauce

1 tsp. sesame oil

2 sprigs spring onion (finely chopped)

1 tbsp. ginger (grated)

1 garlic clove (grated)

Dipping Sauce: (combine in a small bowl)

3 tbsp. light soy sauce

1 tbsp. black vinegar

Methods:

1. For the filling, place the cabbage in a medium bowl.  Stir in the salt.  Set aside for 5 minutes to soften slightly.  Add the minced pork, light soy sauce, sesame oil, spring onion, ginger and garlic.  Mix vigorously until the mixture is well combined and sticky.
2. Place 3 teaspoons of the filling into the centre of the wrapper.  Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and pleat and seal.  Place on a tray lined with baking paper.  Repeat until all the wrappers are used up.
3. Combine the cornflour, plain flour and water in a jug.
4. Heat a tablespoon of oil in a 16cm./18cm. non-stick frying pan over medium-high heat.  Arrange 5 dumplings in the pan in radial pattern.  Cook until the bases are starting to brown.
5. Pour a quarter of the flour mixture in (3) over the gyoza.  Cover and reduce heat to low.  Cook for 5 minutes or until the water has evaporated and the gyoza are cooked through.  Run a spatula under the pancake to loosen.  Cook, uncovered for a further 1-2 minutes or until the pancake is crisp.  Flip onto a plate.
6. Repeat with the remaining oil, gyoza and flour mixture in 3 more batches.
7. Serve dumplings with the dipping sauce.

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Pong Pong Fried Prawns

This is a late post of many 'moons'... hahaha... I recalled planning to cook a platter of few items, with a smaller portion of each.  Few attempts of opening and closing the fridge, checking on the ingredients needed, and finally I came up with this '4-in-a plate'  dish.

Let me share with you these 4 dishes in a plate:

1. King of Ribs (Pai Kut Ong) to get the recipe click here
2. Chinese Meat Rolls (Ngo Hiang) to get the recipe click here
3. Chinese Dumpling (Wonton)  to get the recipe click here
4. Pong Pong Fried Prawns - this is a recipe which I have just try out and I love the crispy/crunchy batter.  Let's get to the recipe...

Ingredients:

15 medium prawns 

100g. self raising flour (sifted)

30g. rice flour (sifted)

110 to 120g. water

Pinch of salt

Pinch of ground white pepper

2 tbsp. cooking oil

Methods:

1. In a large bowl add self raising flour, rice flour, salt, white pepper and water, (water I add 100g. first, then add bit by bit as we get along with the mixing until you get the right consistency, and you might not need to use all); mix  until well combined; then add in 2 tbsp. cooking oil and continue to mix well.  Chilled in the fridge for 30 minutes.
2. To prepare the prawns: peeled the prawns but leaving the tail intact, deveined, add a bit of salt, rinse with water, drain and use kitchen paper to dry well. (It is very important to dry the prawns well).  Place the prawns into a bowl.
3. Add pinch of salt and white pepper into the prawns and toss to ensure all is coated.
4. In a heated wok, add enough cooking oil for deep-frying.  
5. To fry, dip the prawns into the batter and place them into the heated oil.  Do not overcrowd the pan.  Turn the prawns over and fried the prawns until golden.  Dish onto a plate with kitchen paper to soaked the excess oil. Repeat with the rest until all is done and serve.

I adapted this recipe from Doris Ong Guek Eng.

Minced Pork And Greens Topped with Crispy Fried Eggs

This interesting dish which comprises of green vegetables of your choice, minced meat which is also of your choice (pork, chicken, turkey), and topped with crispy fried eggs; can be served as a 'one-plate-meal' without rice, or as a dish in a Chinese meal with rice.  I've tried both, with and without rice, and I enjoyed them altogether ~ smile ~

Ingredients:

1 or 2 eggs

1 bunch Kailan (washed, cut and separate stems and leaves)

4 cloves garlic (peeled and roughly chopped)

1 red chili (sliced)

1 small bowl minced pork

1/2 cup cooking oil

Sauce: (mix in a small bowl)

1 1/2 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. fish sauce

Methods:

1. In a medium heated wok add cooking oil.  Once oil is heated up, crack an egg in a bowl and add into the hot oil.  Use cooking spatula to scoop the oil over the egg until the sides of the egg is crispy.  Dish and drain on kitchen paper.  Set aside.
2. Remove excess oil from wok, leaving 1 1/2 tablespoon, heat up the wok.  Add garlic and chili, give it a quick fry, then add in the minced pork and kailan stems.  Stir-fry until meat turns pale, add the green leaves and stir-fry for a quick half minute and add in the sauce.  Toss through until well combined.
3. Dish onto a serving plate and top with egg and serve.

I adapted this recipe from 'Marion's Kitchen' with slight amendment for suit my cooking preference.

Meat and Potato Patties

Ingredients: (Serves 2)
250g. ground pork
1/2 cups potatoes (finely shredded)
1 tbsp. onion (finely chopped)
1 tbsp. spring onion (chopped)
1/2 egg (beaten)
1 dash of salt
1 tbsp. cooking oil
1 cup water
3 tbsp tomato sauce
1/2 tbsp. plain flour
1 tbsp. water

Methods:

1. In a large bowl, combine ground pork, potatoes, onions, spring onions, egg and salt.  Shape into 5 patties; press to flatten slightly.  In a large skillet or pan, heat 1 tbsp. cooking oil over medium high heat.  Brown patties on both sides, drain.  Add water and tomato sauce, simmer, covered, until meat is cooked.  Remove patties to a serving platter.
2. In the same skillet/pan, whisk flour into water, gradually add to skillet.  Reduce heat to medium-low; cook, stirring constantly, until thickened.  Remove from heat and spoon over patties.  Serve immediately.

Note:

This patties can be served with rice in a Chinese meal, or as a Western meal, with sides of your choice.  I served mine as a Western Dinner with Salad.

I adapted this recipe from 'Taste of Home' by Gladys Klein, Burlington Wisconsin, with some amendment to suit my cooking preference.

Porky Pie

Most of us knows about Cottage Pie and Shepherd's Pie and what differs in these two pies is the meat used.  Cottage Pie uses minced beef but on the other hand minced lamb is used to make Shepherd's Pie.  In the case of my home cooking, I prefer to use minced pork to make Pie, with which I named it "Porky Pie."  For many years this recipe has been in my  home-cooked list, though I did not get to bake it that often but only once a while when my children are back home for their holiday breaks.  Let me share this precious recipe to all those PIE lovers out there...

Ingredients: 
1 kg minced pork
1 celery stick, diced
2 carrots, diced
2 onions, chopped
2 tbsp cooking oil
2 tbsp plain flour
1 1/2 cup chicken stock (part)
1 tbsp light soy sauce
1 tbsp Worcestershire sauce
2 tbsp tomato sauce
1 1/2 tbsp tomato paste
2 bay leaves

Topping:
1 kilo potatoes, peeled and diced
30 g butter (room temperature)
1/2 cup milk (to add slowly)

Methods:

1. Heat the oil in a wok over medium heat and saute the onion, carrot and celery, stirring occasionally for few minutes.  Add the minced pork and stir to mix, then stir in the flour and cook for additional 2 minutes.  Add 1 cup chicken stock, light soy sauce, Worcestershire sauce, tomato sauce, tomato paste and bay leaves and simmer over low heat for about 8 to 10 mins. If the mixture is too dry add the remaining chicken stock. Once cooked through scoop the mixture into a large bowl, remove the bay leaves and leave it to cool.
2. To make the topping, boil the potato in salted water until cooked through.  Drain and place the potato in a large bowl and mash with the butter and enough milk to make a firm mash.
3. Preheat oven to 180 degree Celsius and lightly grease a 2.5 litre ovenproof dish or round cake tin.  Spoon the filling into the dish and spread the topping over it.  Fluff with a fork.  Bake for 25 minutes, or until golden brown.

Notes:  To make two Pies, I use a smaller ovenproof dish or round cake tin.  The leftover pie can be kept covered in the refrigerator.  It can be eaten cold, based on preference or warm up in a toaster oven.

Let's enjoy....

Signature Steamed Minced Pork With Dark Soya Sauce

Like many other dishes, Steamed Minced Pork is another dish which differs from one home -cook to another.  Each have their own version with which we tend to enjoy in the comfort of our sweet home, and is popularly known as our 'Comfort Food!'  For this dish which I am going to share, it is our Kuek's version which has been passed down by my late mother-in-law. Today, I am having great pleasure to share this simple recipe with everyone out there.... 

 Ingredients: (serves 4)

400g minced pork

3 eggs

1 cup water

Seasonings:

Few dashes of sesame oil

1 tsp grounded white pepper

1 tsp salt

3 tbsp dark soya sauce (amount depending on the types of sauce used)

Methods:

1. In a steaming bowl put in the minced pork.
2. Add in all the seasonings and use a fork to mix, making sure all the seasonings are well incorporated into the meat.
3. Add in 2 eggs and water, stir to mix with a fork.
4. Crack in the last remaining egg, give it a few quick stir with a fork. This final step is to obtain a silky and fluffy top of the dish. Cover with lid.
5. Put in a steamer and steam until cooked through.
6. Serve hot or warm.
7. Let's enjoy this yummylicious dish with either rice or porridge.

Pork Stuffed Tofu In Soy Sauce

I saw this video recipe through a friend's sharing in Facebook recently. This dish attracted me instantly, and by viewing through the video I've decided to list it in my "to cook dishes."  Without having it to queue in my  "to cook dishes" list, I managed to grab hold of all the needed ingredients when I do marketing the next day, and there it is.... A Simple Yet Yummylicious dish to serve for our dinner!

Ingredients:
3 pcs. firm tofu
70g minced pork
1 sprig spring onions (chopped, use the green leaves only)
1 tsp chicken stock granules
Dashes of grounded white pepper
1/2 tsp sugar
1/3 tsp salt

Sauce:
1 1/2 tbsp sugar
1 1/2 tbsp light soy sauce
1 1/2 tbsp oyster sauce
1/2 tsp grounded white pepper

Methods:

1. Pat dry tofu with a kitchen paper, cut into half, scrap out the middle part of the tofu, be careful not to break the sides, put in a bowl and mashed.
2. In a bowl add minced pork and all the other ingredients including the mashed tofu.  I did not use all the mashed tofu as it is too much.  Mix all the ingredients together.
3. Use a small spoon to scoop the mixture into the middle of the tofu pieces and press gently.  Repeat until all is done.
4. Deep-fry the tofu pieces until golden, and drain.
5. Mix all the sauce ingredients in a bowl.
6. In a clean pan add the sauce ingredients and stir using medium-low heat.
7. Put the tofu back into the pan.  Toss and turn the tofu to coat evenly with the sauce.
8. Turn off heat and dish the tofu onto a serving dish, drizzle the leftover sauce over the tofu.
9. Dinner is served with a plate of freshly cooked rice.

Note:  The original recipe calls for sprinkle of some chopped spring onion and chili over the cooked tofu but I did not use that as my grandson is not a fan of spring onions and chilies.

This yummylicious recipe is adapted from "Feedy Philippines" with slight amendments to suit my home cooking and my family's taste buds.

Chinese Pork Meatballs (Char Siew Style)

Ingredients:
250g minced pork
1/2 tbsp cornflour
1/2 tsp minced ginger
2 garlic cloves (minced)
1 tsp brown sugar
1 tsp light soy sauce
1/2 tsp five-spice powder
Dashes of grounded white pepper
Cooking oil (for frying)

Dipping Sauce:
1 1/2 tbsp light soy sauce
1 tbsp boiled water (room temperature)
1 1/2 tbsp. honey

Methods:

1. In a  bowl combine minced pork, cornflour, ginger, garlic, brown sugar, light soy sauce, five-spice powder and pepper, and mix well.  Cover with cling wrap and let it sit in the fridge until time for cooking.
2. Roll 1/2 heaping tablespoon or more (depending on your preference) of pork mixture into a ball and continue until all the pork mixture is used up.  Place them in a flat plate.
3. In a wok heat enough cooking oil (for medium fry). When the oil reach medium heat, lower the meatball into the oil in batches.  
4. Cook without moving for about 2 minutes, or until the bottom are cooked through.  Use the spatula to carefully rotate the meatballs to cook on the other sides.
5. When the meatballs are cooked through, dish and place on kitchen paper to remove the excess oil.  Continue until all is done.
6. Combine all the dipping sauce ingredients together and mix well.
7. Serve with dipping sauce.

Notes:  I am using the normal light soy sauce instead of the low-sodium soy sauce, thus I am adding a tablespoon of water to reduce the saltiness.  I serve this meatballs as a meat dish for dinner, accompanied with rice.

I adapted this recipe from Charmaine Ferrara of WEST via MIDWEST with slight amendments.

Lion's Head Meatball

Ingredients:
(A)
300g minced pork
1/2 egg white
2 pcs dried mushrooms (soaked and chopped)
1 tsp ginger juice
1 tsp Shaoxing Wine
Dash of sesame oil
2 tbsp cornflour
Salt and pepper (to taste)

(B)
3 leaves Chinese cabbage
3 pcs button mushrooms (halved)
2 pcs dried mushrooms (soaked till soft and halved)
Few slices of carrot
2  cups water (add more if needed during cooking)
1 tsp cornflour
1/3 tbsp light soy sauce
1/2 tsp chicken stock granules 

Methods:

1. In a large bowl add all ingredients (A) and mix until well combined.  Shape into larger balls.
2. Heat up 3 tbsp cooking oil and fry meatballs till golden brown on both sides. Discard excess oil while leaving the meatballs in the wok.
3. Add in ingredients (B), stir well and taste for correct seasoning. Simmer until sauce is reduced. Off the heat.
4. To serve, in a deep plate lay the cabbage on the bottom and dish the rest of the ingredients over the cabbage.

I adapted this recipe from Recipe Book "Meatballs and Dumplings" by Evon Kow.

Steamed Pork Patty With Salted Fish

This is one popular home-cooked dish which has been handed down from one generations to another.  I believe each family have their own version of it with slight difference in ingredients and seasonings used and not to mention the taste.  My family too have our own version, which I will share later, but for this write-up I am sharing an online recipe which I've tried two days ago.  My grandson Brendan loves this dish and he gave his "Thumbs Up!"  Here's to share with all my friends and readers of my blog.

Ingredients:

500g minced pork

1 tbsp salted fish meat (diced)

2 tbsp carrot (chopped)

1/2 tbsp light soya sauce

1 1/2 tbsp shaoxing wine

1 tbsp corn flour

1/2 tsp grounded white pepper

Drizzle of sesame oil

2 tbsp water

Methods:

1. In a large bowl add in all the ingredients, mix well and slap the mixture a few times into the mixing bowl until it becomes sticky. Taste for correct seasoning.
2. Place the mixture in a steaming plate and spread it evenly with the back of a spoon. Since the mixture is not that salty I drizzle 2 tbsp of light soya sauce over the top of the meat.
3. Steam for for about 15 minutes on medium-high heat uncovered.
4. Remove from heat and serve immediately with a plate of freshly cooked warm rice.
5. If desired you can sprinkle some chopped spring onion over the top before serving.

Notes:

1. The addition of corn flour and slapping of the meat into the mixing bowl allows the meat to have a more bouncy texture.
2. I didn't use all the meat mixture for steaming this dish, and for the balance of the meat mixture I use to make stuffed bitter gourd.  For this recipe I will share in my next post.

This recipe is adapted from "Eat What Tonight" with slight adjustments for purpose of my family's preference.

Stuffed Bean Curd Puffs

I have been thinking about what dish to cook out of minced meat and prawns??? As I was flipping through the pages of some old recipe books, all of a sudden a recipe struck my mind "Stuffed Bean Curd Puffs!"  This recipe from SEASHORE - Meatballs and Dumplings, Page 36 gave me great inspiration. Thus, the next morning, I grab a packet of Bean Curd Puffs from the wet market and here's what I've created.  With the remaining filling mixtures I roll it into meatballs, deep-fried and serve them side by side with the fried stuffed bean curd puffs.  Not to mention, I served it with the freshly home-made Thai Sweet Chili Sauce.

Ingredients:

A packet of bean curd puff

Oil for deep frying

Fillings:

1 1/2 cup minced pork

A handful of prawns (peeled, deveined and cut into small cubes)

1 tbsp carrot (chopped)

1 tbsp corn flour

1/2 tbsp light soy sauce

Drizzle of sesame oil

Salt and pepper (to taste)

Methods:

1. Mix all the filling ingredients in a bowl and knead till firm.  Set aside.
2. Slit the center of the bean curd puffs lengthwise and turn them inside out carefully. Stuff fillings into the bean curd puffs.
3. In a deep wok heat oil and deep fry stuffed bean curd puffs using medium heat until cooked and crispy on the outside.
4. Dish and drain on kitchen paper.
5. For the remaining filling mixtures, roll into balls and deep fry until cooked and golden.  Dish and drain on kitchen paper.
6. Serve the fried stuffed bean curd puffs and meatballs in a serving dish along side with Thai Sweet Chili Sauce.
7. Enjoy!

Homemade Luncheon Meat

Luncheon Meat is one popular and favorite food of most families.  Anybody disagree with me?? Many home-cooks are now making this meat dish in their own home kitchen to enjoy, as it is more healthy as compared to the canned ones.  Though the texture and flavor differ slightly, I think most people won't mind as we all gets  to eat it more often. What say you all??  hehe...

I've tried out few recipes before this from some website, but as usual each individuals have their own preference and liking. During my recent attempt, I consider it as our family's preference and is adapting this recipe to continue making in my home kitchen and for the whole family to enjoy.

For those who are interested, here's the recipe to share....

Ingredients:
600g minced pork (preferably with fat and get the butcher to grind the meat at least 3 times)

Seasoning:
2 tbsp Tapioca Flour (sifted)
1 tbsp light soya sauce
1/2 tsp salt
1 tsp chicken stock granules (use pestle and mortar to grind into powder)
1 tbsp minced garlic
1 egg white
1/2 tbsp cooking oil
1 tbsp granulated sugar
A dash of Five Spice Powder (do not use a lot or else it would affect the taste)
A few dashes of grounded white pepper
2 tsp Red Yeast Rice (use pestle and mortar to grind into powder) - optional (for the coloring)

Methods:

1. In a bowl, mix together all the seasoning ingredients.
2. Place the minced pork in a large bowl.
3. Add the seasoning mixture into the meat and stir with a pair of chopsticks in one direction (circular movement) until the mixture become sticky and gluey.
4. Prepare a greased baking tin, scoop the minced meat 2 tbsp at a time into the tin and use a spoon to gently press it downwards to avoid trapped air.  Repeat until all is done.
5. Use another baking tin (of same size) to put on top of the meat and press it down gently.
6. Steam for 20 minutes.
7. Remove from heat and let it cool down before slicing.

This recipe is adapted from Miki's Food Archives with slight amendments.

Sweet and Sour Meatballs

I love meat dishes of sweet and sour taste.  It arouses my taste buds and boost up my appetite and calls for more rice! Come, let's join me in cooking this yummy dish to enjoy with freshly cooked fluffy rice....

Ingredients:
2 cups minced pork
1 tsp ginger (minced)
1 tsp garlic (minced)
1 sprig spring onions (green part only, chopped)
3 tsp cornflour
Cooking oil (for deep-frying)

Marinade:
Pinch of salt
1/2 tbsp light soy sauce
Drizzle of sesame oil

Sweet and sour sauce: (mix together)
2 tbsp tomato ketchup
4 tbsp water
1 tsp white/black vinegar (I use black vinegar)
1 tsp sugar
2 tsp cornflour
Pinch of salt

Methods:

1. In a large bowl put in the minced pork, add minced ginger, garlic, chopped spring onions, cornflour and all the marinade ingredients.  Mix until well combined and has becomes slightly sticky and paste like texture.
2. Shape into balls of your preferred sizes.
3. In a deep wok add enough cooking oil and deep-fry the meatballs using medium heat in batches until golden brown, turning them in between frying.
4. Dish and drain on kitchen paper.
5. When all is done, discard off excess oil leaving about 1 tbsp in the wok, using medium-low heat add in sweet and sour sauce mixture, and when the sauce starts to simmer give it a stir and quickly taste for correct seasoning of your preference.
6. Return the meatballs into the wok, stir to coat and continue to let it simmer for another minute or so until the sauce thickens.
7. Off the heat, dish onto a serving plate and serve hot.

This recipe is adapted from 'Authentic Chinese Food Blog.'

Xiamen Minced Meat Rice

I am intending to cook something simple for last night's dinner, such as a one-pot, one-plate or one-bowl meal. As I was thinking.... Diana Gale's recent post of 'Xiamen Minced Meat Rice' triggers me. Taking a quick search into my fridge I manage to get all the ingredients needed. There goes my 'One-bowl' dinner for myself and hubby....

Ingredients: (Serves: 2)
200g minced pork
100g frozen vegetables
1 potato (peeled and cubed)
1 cup water
3 shallots (peeled and thinly sliced)
1/2 onion (peeled and diced)
2 cloves garlic (minced)
2 eggs (fried, sunny side up)
1 cup rice (washed and cooked)
3/4 tbsp oyster sauce
3/4 tbsp shaoxing wine
1 tbsp dark soy sauce
2 tbsp fried shallots
Salt (to taste)

Marinade for minced meat:
1/2 tsp 5-spice powder
1/2 tsp pepper
1/2 tsp sugar
1/2 tbsp cornflour
1 tbsp light soy sauce

Garnish:
Bok Choy (washed, lightly boiled and drained)

Methods:

1. Marinate minced meat with the marinade ingredients, mix well to combine and set aside.
2. Deep fry potatoes until golden brown and drain on kitchen paper. Remove excess oil, leaving about 2 tbsp in the wok.
3. In the same heated wok, fry shallots and onions until translucent and soft, add minced garlic and quick stir until fragrant, then add in minced pork.  
4. Stir-fry the meat until about 75% cooked, then add potato cubes, oyster sauce, shaoxing wine and water.  Stir to mix and let it simmer for 1 minute.
5. Add frozen vegetables, dark soy sauce and fried shallots.
6. Continue stirring until liquid reduces.  Season with salt and taste for correct seasoning.
7. Turn off heat, dish onto a bowl and set aside.
8. To assemble: Place some rice in a bowl, top with meat and sauce, garnish with some bok choy at the side and a fried egg.

Thanks to Diana Gale for another fabulous yummy dish to cook and enjoy in the comfort of our home. Once a while it is always fun to opt for something unique and different other than our normal Chinese home-cooked food.

Recipe adapted from The Domestic Goddess Wannabe with slight amendment.

Pork Gyoza with Ginger Dipping Sauce

I have been wanting to try out this Pork Gyoza, a kind of Chinese dumpling which are of different types, depending on how they are cooked : boiled, steamed or pan-fried.  Since I am not in to making my own dough for the skin or wrappers, I bought the 'round-shaped' wonton skin from the Supermarket.  Surprisingly when I unwrap the packaging, I found that the skin or wrappers are rather small in size, what should I do then since I have already prepared my filling??? Well, I will try to make small tiny Gyoza instead, just that more time and patience are needed to do those tiny pleats.

This is the outcome of my worthy efforts.....

Ingredients:
8 ounce ground pork
1 egg
1 tbsp sesame oil
1 tbsp finely chopped ginger
2 tsp grated garlic
1 spring onion (thinly sliced)
1 1/2 tsp light sauce
1 1/2 tsp shaoxing wine
1 tsp cornflour
1/2 tsp sugar
1/2 tsp salt
Round dumpling wrappers
Cooking oil
Water

Ginger dipping sauce:
1/4 cup light sauce
2 tbsp vinegar
1 tsp sesame oil
1 tsp sugar
1/2" ginger (cut into thin strips)

Methods:

1. For the ginger dipping sauce, combine all the ingredients into a small bowl and set aside.
2. For the filling, in a bowl mix together ground pork, egg, sesame oil, chopped ginger, grated garlic, spring onion, light sauce, shaoxing wine, cornflour, sugar and salt and refrigerate for 20 minutes.
3. To make the gyoza, place a bowl of cool water at your work surface.  Working with one wrapper at a time, keeping the rest to prevent them from drying.  Place a wrapper on your right palm, brush the edges with water using your finger or a small pastry brush, put a teaspoon of filling in the center of the wrapper, fold over and press slightly to spread out the filling.  Seal the edges by making pleats on the side facing you and pressing the sides together.  Set aside, cover with a damp towel and repeat with the remaining wrappers and filling until all is done.
4. To cook the gyoza, heat 2 tbsp cooking oil in a non-stick skillet over medium heat until it simmers.  Quickly arrange half the gyoza bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute.  Add 1/2 cup water to the skillet (it will splatter), cover with lid and let gyoza cooked until the skin are tender.  Remove the lid and cook until the liquid has cooked off and the gyoza are slightly crisp and brown on the bottom.  The cooking time depends on the size of the gyoza. If the skin is still not fully cooked, add a bit more water and continue to cook with lid on.  Repeat with another batch until all is done.  Serve hot with the ginger dipping sauce.

This recipe is adapted from Cooking Channel with amendments.