Rice with Pork Chops and Onion

Ingredients

6 slices pork chops (about 1-1/3 lb)
3 cups onion, shredded
1/2 cups green peas
1/2 cup button mushrooms
1 hot red pepper, shredded
6 bowls hot cooked rice

Marinade

2 tbsp soy sauce
2 tbsp Chinese rice wine
4 tbsp water
1 tbsp cornstarch

Sauce

4 tbsp soy sauce
2 tbsp Worcestershire sauce
4 tbsp tomato ketchup
4 tbsp sugar
1 tsp chicken broth mix
1 cup water

Thickening Solution

1/2 tbsp cornstarch
1 tbsp water

Method

  1. Cut off ends from onions. Cut in half, remove skin. Remove inner layers from each half. Cut into shred.
  2. Using blunt end of cleaver, pound pork chops lightly to tenderize. Mix with marinade ingredients and set aside for 1 hour.
  3. Heat wok with 3 tbsp oil, fry pork chops on each side until golden brown, remove.
  4. Reheat oil in the wok, stir-fry onion until translucent. Add peas, mushroom, and pepper. Mix in the sauce ingredients. Stir-fry briefly.
  5. Return pork chops to wok and cook for 4 minutes until done.
  6. Add thickening solution and cook until the sauce thickens.
  7. Place rice on 6 serving plates. Put pork chops and sauce over rice and serve.

Makes 6 servings.

Source: Chinese Snacks


Today’s Comic

Roasted Gold Coin Chicken

Ingredients

160 g lean pork
160 g chicken liver
160 g pork fat
4 tbsp maltose
1 tsp salt
3 tbsp sugar
1/4 cup light soy sauce
1 tbsp Hoi Sin sauce
1 tbsp Mai Kuei Lu Chiew (Chinese cooking wine)
1 tbsp ginger juice
1 tbsp chopped shallot

Method

  1. Rinse pork and chicken liver, wipe dry, trim into cylindrical shape and slice into 0.25 cm thin rounds, set aside.
  2. Cook pork fat in 1/2 pot of boiling water for 15 minutes, remove and rinse well. Slice into 0.25 cm thin round pieces.
  3. Mix marinade together with pork, chicken liver and pork fat, set aside for 1/2 hour.
  4. Preheat gas oven at 220°C.
  5. Thread alternate layers of pork, pork fat and chicken liver together on the skewer. (Makes 2 skewers.)
  6. Place skewers of meat on a rack over a baking sheet, roast in the oven for 15 minutes. Turn over and roast for another 10 minutes until cooked.
  7. Brush meat with maltose and cook in the oven for a few more minutes to glaze.

Source: Towngas Millennium Cookbook


Today’s Comic

Roasted Chicken Leg with Garlic and Almond

Ingredients

1 chicken leg
20 pieces almond

Marinade
5 cloves garlic, chopped
1 clove shallot, chopped
1/2 tsp dark soy sauce
1 tsp light soy sauce
1 tsp oil
1-1/2 tsp honey
2 tsp cornstarch
3 stalks spring onion, finely chopped

Method

  1. Rinse the chicken leg and wipe dry. Mix well with the marinade and set aside in the fridge for 8 hours.
  2. Preheat an oven to 180°C.
  3. Roast the almond for 8 minutes until fragrant and crisp.
  4. Ground almond and set aside.
  5. Remove chicken from the fridge 30 minutes before cooking.
  6. Put the chicken leg into the 180°C oven, and cook for about 20 minutes until well done.
  7. Sprinkle the ground almond over the chicken before serving.

Makes 1 serving.

Source: Chicken Delicacy


Today’s Comic

Pork Ribs with Preserved Sour Prune

Ingredients

8 oz sweet and sour cut pork rib, cut into pieces
2 preserved sour prunes
2 tsp soy bean paste
1 tsp mashed garlic
1 red chili, diced (optional)

Marinade

2 tsp light soy sauce
pinch of ground white pepper
dash of sesame oil
1 tsp Chinese wine
1/2 tbsp cornstarch
1-1/4 tsp sugar
1 tbsp oil

Method

  1. Wash, remove stone of prune. Dice finely.
  2. Mix marinade ingredients with ribs. Set aside for 10 minutes.
  3. Mix marinated ribs with all other ingredients and place on a heat-proof plate. Steam on high heat for 12 minutes until cooked.

Source: Steam Cooking


Today’s Comic

Braised Duck with Onion

Ingredients

1 duck, about 2 kg
3 onion
4 tbsp dark soy sauce
1 tbsp chopped shallot

Duck Marinade

1 tsp salt
2 tbsp ginger juice
3 tbsp dark soy sauce
1 tbsp Mei Kuei Lu Chiew

Sauce

1-1/2 cups stock from braised duck
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp sugar
dash ground white pepper
1 tbsp cornstarch

Method

  1. Wash the duck clean, wipe dry and rub the whole duck with the marinade. Set aside for 1 hour.
  2. Heat half wok of oil, quick-fry duck in the hot oil until evenly brown. Remove and drain.
  3. Mark a cross on the top and bottom of the onion, stuff into the duck.
  4. Transfer the duck to a casserole, cover and double-boil for 1-1/4 to 1-1/2 hours until the duck is tender.
  5. Strain stock and reserve for sauce.
  6. Chop duck into bite-sized pieces and arrange on a plate.
  7. Heat 1 tablespoon oil, saute chopped shallot and the braised onion. Add sauce ingredients and cook until sauce thickens.
  8. Pour sauce over duck and serve hot.

Source: Towngas Millennium Cookbook


Today’s Comic