Rice with Stir-fried Pork Belly, Miso and Kimchi

Ingredients

150 g pork belly slices
100 to 120 g Chinese cabbage kimchi
1 to 2 stalks green onion
2 bowls freshly cooked rice
2 tsp white sesame seeds
2 soft-boiled eggs
finely shredded nori to garnish

Seasoning

1 tbsp sake
2 tsp Mirin
2 tsp sugar
2 tsp miso tsp
1 tsp soy sauce

Method

  1. Cut the pork belly slices into 4 cm in length.
  2. If the Chinese cabbage kimchi is large, cut it into smaller pieces.
  3. Slice the green onions diagonally.
  4. Mix the seasoning ingredients in a small bowl.
  5. Heat some oil in a frying pan, add pork and stir-fry until no longer pink.
  6. Mix in kimchi and green onion. Toss briefly.
  7. Add seasoning, toss and cook until the pork is done.
  8. Add white sesame to rice and mix well.
  9. Remove the pork mixture to the top of the two bowls of rice. Cut each egg into 2 halves and place on top of the pork.
  10. Garnish with the shredded nori before serving.

Makes 2 servings.

Source: Japanese magazine

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Japanese-style Stir-fried Pork Belly and Microwave-cooked Cabbage

Ingredients

125 g cabbage
100 g pork belly
1 slice ginger, minced
2 tbsp sesame oil, divided
1 stalk green onion, chopped
salt and pepper
1 tbsp sake

Sauce

1 tbsp miso
3 tbsp mirin
1 tsp sweet bean paste

Method

  1. Cut cabbage into bite-sized pieces and put in a microwavable container. Cover with wrap and cook in the microwave at half power(500 W) for 2 minutes. Remove and place on serving platter. Keep warm.
  2. Cut pork belly into thin slices, about 5 mm thick. Season pork with salt and pepper.
  3. Heat 1 tbsp sesame oil to a pan. Add pork and stir-fry until no longer pink.
  4. Mix in ginger and sake. Toss briefly. Add sauce ingredients and stir-fry until the pork is fully cooked.
  5. Remove pork and place on top of the cabbage in the platter.
  6. Scatter green onion on top before serving

Source: Japanese magazine

Indonesian-style Wrap with Glutinous Rice and Chicken

Ingredients

2/3 lb glutinous rice
1 cup fresh coconut milk, divided
1-1/3 lb frozen chicken thighs
1 Tbsp minced shallot
1/2 tsp minced garlic
1 slice galangal, crushed
1 stick lemongrass, crushed
banana leaves in oblong shape

Chicken Seasoning

dash of ground white pepper
2 cloves candle nut, crushed

Seasoning

1/4 tsp turmeric
1/4 tsp coriander seeds
1/4 tsp fennel seeds
1/2 tsp sa keung powder (沙薑粉)
1/2 tsp salt
2 tsp sugar

Method

  1. Steam chicken thighs for 20 minutes until cooked. Cool and shred meat finely. Mix with chicken seasoning.
  2. Saute shallot, garlic, galangal and chicken with 2 Tbsp oil. Add seasoning and 1/2 cup coconut milk. Bring to a boil. Remove and set aside.
  3. Soak glutinous rice for 3 hours. Drain off excess water and place on a heat-proof platter. Steam with 1/2 cup coconut milk, lemongrass and 1 cup water for about 30 minutes. Turn chicken over to get even cooking during steaming.
  4. Put a portion of glutinous rice and chicken mixture on a piece of banana leaf. Roll up and seal with tooth pick. Serve hot by steaming or roasting.

Source: Hong Kong magazine

Japanese-style Grilled Fish Glazed with A Miso-mirin Mixture

Ingredients

1-1/3 cups white rice, such as jasmine or short-grain sushi rice
1/4 cup white miso
2 Tbsp mirin
1/2 tsp unseasoned rice vinegar
4 (5-oz each) skin-on salmon fillets, preferably about 3/4 inch thick
1/2 cup loose-leaf green tea
Kosher salt
3 medium green onion, thinly sliced (about 1/2 cup)
1 Tbsp toasted sesame seeds; more for garnish

Method

  1. Cook rice and keep warm.
  2. Position a rack 4 inches from the broiler and heat the broiler on high.
  3. In a small bowl, stir the miso, mirin, and rice vinegar with a fork to blend. Put the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. Pat the salmon dry and broil for 2 minutes.
  4. Remove the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more.
  5. Meanwhile, in a small saucepan, bring 2-1/4 cups of water to a simmer. Put the tea leaves and 3/4 tsp salt in a 4-cup heatproof liquid measuring cup. Pour the hot water over the leaves and let steep for 1 minute.
  6. Gently mix the green onion and sesame seeds into the rice and divide among four large shallow bowls, mounding it in the center. Pour the tea through a strainer around each mound. With a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. Sprinkle with more sesame seeds and serve immediately.

Makes 4 servings.

Source: Fine Cooking magazine

Cendol Ice 珍多冰

Ingredients

1 pack green pudding starch 爪哇布甸粉 (see picture below)
coconut milk
crushed ice

Syrup

1/4 cup sugar
3 oz slab sugar 片糖, diced
4 oz diced coconut sugar

Method

  1. Dissolve the sugar with 1/3 cup water over low heat. Bring to a boil. Drain through a sieve and cool. Set aside.
  2. Fill a pot with ice water and ice cubes. Set aside.
  3. Mix pudding starch with 4-1/4 cups of water and cook until thickened. Keep on stirring when cooking. When it is thickened, pour it through a stainless steel strainer into the pot of ice water. The mixture will be set into stripes in the ice water. Remove, drain and chill in the refrigerator.
  4. To serve, put some syrup and the prepared stripes in a dessert glass. Add coconut milk and crushed ice. Serve cold

Source: Hong Kong magazine