Hong Kong-Style Baked Pork Chops on Rice

Ingredients

2 thin slices of pork chops
3 garlic, chopped
4 eggs, beaten
all-purpose flour
2 tsp tomato paste
4 button mushrooms, sliced
1/4 carrot, sliced
1/2 cup Japanese bbq sauce
2 bowls cooked rice
breadcrumbs and oil
salt and pepper

Method

1. Preheat oven to 250°C.
2. Heat wok and add 2 tbsp oil. Stir-fry rice with half of the beaten egg. Remove and line the bottom of a heat-proof deep dish.
3. Marinate pork chops with salt and pepper for 15 minutes. Coat pork with plain flour and then the remaining beaten egg.
4. Deep-fry pork chops in hot oil in the wok for 4 to 5 minutes. Remove, drain and cut into pieces. Place pork on top of the fried rice.
5. Heat 1 tbsp oil in the wok, saute chopped garlic until fragrant. Stir in sliced button mushrooms and carrot. Add tomato paste and bbq sauce. Bring to a boil.
6. Pour sauce on top of pork chops and rice. Sprinkle breadcrumbs on top.
7. Bake pork chops and rice in pre-heated oven for 7 minutes. Serve hot.

Source: CLP Power

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Sweet Potato Breakfast Stacks

Ingredients

1 medium sized sweet potato, peeled and cut into 4 rounds (1-inch thick)
2 Tbsp olive oil, divided
salt and pepper to taste
4 large eggs
2 tsp white vinegar
1 garlic clove, minced
1 cup fresh baby spinach
4 slices thick cut bacon, cooked and cut in halves

Method

1. Add 1 Tbsp oil to a large skillet over medium-low heat. Brown sweet potato slices 3 to 5 minutes per side. Salt and pepper sweet potato. Reduce heat to low, cover with lid and cook until fork tender.
2. Fill a large saucepan with 2 inches of water, and bring to a boil. Add white vinegar. Reduce heat to a simmer.
3. Crack eggs into small individual bowls.
4. Using a large spoon, create a swirl in the saucepan and drop 1 egg at a time in the center of the swirling water.
5. Poach for 2-3 minutes or until desired doneness is achieved.
6. Remove poached egg with a slotted spoon and drain over a paper towel. Continue with remaining eggs.
7. Once sweet potatoes have cooked remove from heat and set aside. Add remaining 1 Tbsp of oil to the warm skillet.
8. Add garlic and spinach, stirring continuously to not over brown the garlic and wilt the greens. Season with salt and pepper.
9. Stack sweet potato rounds, topped with spinach, cooked bacon and a poached egg.

Makes 2 to 4 servings.

Source: Manitoba Egg Farmers

Chinese Hakka-style Steamed Egg with Shallot Flavored Lard

Ingredients

3 eggs
10g dried shrimp
4 shallots
10 g fatty pork
1/2 tsp salt
1 tsp light soy sauce
some chopped spring onion

Method

1. Peel and cut each shallot into 4 pieces, squash lightly.
2. Cut fatty pork into small pieces and pan fry into lard. Discard the pork crisps. Add shallot pieces to the lard and brown slightly to make shallot flavored lard.
3. Wash dried shrimps and boil in 1 cup of water for 10 minutes. Filter using a wire strainer, discard shrimps and save water for later use.
4. Beat eggs and filter out air bubbles through a wire strainer.
5. Add 2 parts of water saved from boiling dried shrimps to 1 part of filtered egg, add salt and stir gently, and seal tightly with microwave wrap.
6. Steam for 12 to 15 minutes under medium high heat. Shake plate gently and take out if the center of the egg batter is firmed.
7. Add soy sauce and shallot flavored lard. Sprinkle chopped spring onion on top.

Source: Hakka Cuisine

Nyonya Rice Dumplings

Ingredients

500 g glutinous rice
150 g preserved sugared melon pieces
150 g peanuts
225 g pork belly, diced
2-1/2 tbsp coriander
1-1/2 cm sar keong
30 white peppercorns
5 shallots
4 cloves garlic
1 tsp light soy sauce
1 tsp dark soy sauce
3 tbsp sugar
3 tbsp lard
cooking oil
sugar and salt to taste
225 g bamboo leaves
hemp string or kitchen string

Method

1. Soak the glutinous rice in water for 4 hours, clean and drain.
2. Mince preserved sugared melon pieces.
3. Fry peanuts at low heat until brown, stirring continuously. After frying, cool and remove skin, then pound coarsely.
4. Boil pork till cooked.
5. Grind coriander, peppercorns and sar keong finely. Pound shallots and garlic finely.
6. Wash bamboo leaves and hemp string thoroughly. Dip in boiling water to soften.
7. Heat pan, add cooking oil till hot. Add onions and garlic and ground coriander mixture. Stir-fry until fragrant
8. Reduce heat to medium and add pork, preserved sugared melon, dark and light soy sauce, sugar and salt. Stir-fry until the pork is cooked and sugar is dissolved. Do not add water.
9. Steam the glutinous rice for 25 minutes, remove and mix well with the lard and a little salt.
10. Fold the middle of a leaf to form a cone.
11. Fill cone with glutinous rice, make a well in the centre to stuff with the fried ingredients. Cover with rice, then fold the leaf to make a pyramid-shaped dumpling. Secure firmly with hemp string.
12. Steam rice dumplings for 35 minutes. Remove and serve.

Source: Penang Nyonya Cooking

Veal Saltimbocca

Ingredients

1 pound veal scallops (escalopes)
1/4 cup butter, cut up
8 slices prosciutto (Parma ham)
bunch of fresh sage + 1 tablespoon coarsely chopped fresh sage
salt
1/2 cup dry white wine

Method

1. Lightly pound the veal with a meat tenderizer so that it is thin and of even thickness.
2. Melt the butter in a large frying pan over high heat. Cook the veal until browned, 2-3 minutes on each side. If the scallops don’t all fit in the pan in a single layer, cook them in two pans or in two batches.
3. Remove from the pan, top each scallop with a half slice of prosciutto and two sage leaves. Secure with toothpicks.
4. Return the veal to the pan with the butter and add the chopped sage. Cook over medium heat for 1 minute. Season with salt.
5. Turn up the heat. Pour in the wine and let it evaporate.
6. Discard the toothpicks and serve at once.

Makes 4 servings.

Source: Modern Mediterranean Cooking