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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Haddock in Sweet and Sour Sauce

Ingredients

1 tbsp minced onion
1 clove garlic, crushed
2 hot chilies, seeded and finely sliced
1 slice fresh ginger root, grated
3 tbsp sherry
4 haddock fillets, weighing about 1 lb in total
1 (7-oz) can tomatoes, drained and strained
1 tbsp tomato paste
a pinch of sugar
finely shredded scallions
tomato slices

Method

  1. For the marinade, mix together in a microwave-safe dish with cover, the onion, garlic, chilies, ginger and sherry. Lay the fish in the marinade and leave for 1 hour, turning occasionally.
  2. Mix together the tomatoes, tomato paste and sugar and pour over the fish. Put on the cover and cook on High in the microwave oven for about 5 minutes, until done, turning once.
  3. Garnished with finely shredded scallions and tomato slices. Serve with cooked rice.

Makes 3 to 4 servings.

Source: Fish and Shellfish Cookbook

Mediterranean-style Calamari Risotto

Ingredients

12-1/2 oz risotto rice (Carnaroli or Arborio)
2 white onions, finely chopped
3 cloves garlic, finely chopped
2 carrots, diced
7-8 ripe tomatoes, skinned, deseeded and diced
9-1/2 oz small calamari (cuttlefish or squid), cleaned and prepared
salt as desired
freshly ground pepper as desired
5 tbsp black olives, deseeded and cut into strips
fresh basil leaves, cut into strips
3/4 cup white wine
2 cups fish stock
1-1/4 cups hot water
4-5 tbsp olive oil
2 tsp butter

Method

  1. Heat 4-5 tbsp olive oil in a pan and gently fry the onion and the garlic until translucent. Add the carrots and saute briefly.
  2. Stir in the rice. When the rice has absorbed all the liquid, add the white wine and heat until evaporated. Then add 1 ladleful of fish stock and simmer over a medium heat, stirring, until it is almost all absorbed. Keep adding the fish stock in this way until it is all used up. Then continue with water (you may need more than indicated in the recipe).
  3. Stir in the cuttlefish and tomatoes, and simmer the risotto, stirring, until the rice is cooked but ‘al dente’. Remove the pan from the heat and season with salt and pepper.
  4. Stir in the basil, olives and 2 tsp butter and serve immediately. This dish goes well with a glass of red wine.

Makes 4 servings.

Source: Mediterranean 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

Peanut and Tofu Cutlets

Ingredients

1/2 cup brown rice
1 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
1-3/4 cups peanuts
9 oz firm tofu, drained and crumbled
small bunch of fresh coriander (cilantro) or parsley, chopped (optional)
2 tbsp soy sauce
2 tbsp olive oil, for shallow frying

Method

  1. Cook the rice according to the instructions on the packet until tender, then drain.
  2. Heat the vegetable oil in a large, heavy frying pan and cook the onion and garlic over a low heat, stirring occasionally, for about 5 minutes, until softened and golden.
  3. Spread out the peanuts on a baking sheet and toast under a preheated grill (broiler) for a few minutes, until browned.
  4. Place the toasted peanuts, onion, garlic, rice, tofu, coriander or parsley, if using, and soy sauce in a blender or food processor. Process until the mixture forms a thick paste. If it is too thick, add a little water.
  5. Divide the paste into eight equal mounds and form each mound into a cutlet shape or square.
  6. Heat the olive oil for shallow frying in a large, heavy frying pan. Add the cutlets, in two batches if necessary, and cook them for about 5-10 minutes on each side, until they turn golden and are heated through.
  7. Remove the cooked cutlets from the pan with a metal spatula and drain on kitchen paper. Keep them warm in a low oven while you fry the remaining cutlets. Serve immediately with green vegetables or a crisp salad and salsa.

Makes 4 servings.

Source: Vegan Cooking