Posted on March 14, 2017 by cookwithkathy
10 oz belly pork
6-1/2 oz mui-choy (梅菜)
1/2 tbsp mashed garlic
1 cup water
1 tbsp wine
1/3 tsp salt
1/2 tsp cornstarch
2 tbsp water
- Wash mui-choy and soak for 10 minutes. Squeeze out excess water and dice.
- Par-boil belly pork for about 10 minutes in boiling water. Slice thickly and mix with 1/2 tbsp dark soy.
- Saute mui-choy and garlic with 2 tbsp oil. Add 2-1/2 tsp sugar. Mix well and remove. Set aside.
- Stir-fry pork with 1 tbsp oil. Add seasoning and bring to a boil. Turn down heat and simmer for 1/2 hour. Add mui-choy, and cook for another 20 minutes. Add in thickening and cook until sauce thickens. (If there’s not much liquid left, no need to add thickening.) Serve hot.
Source: Chinese Stewed Dishes
Filed under: Chinese, Pork, Recipe Clipping, Stew, Vegetable | Comments Off on Chinese-style Stewed Pork Belly with Pickled Mustard
Posted on December 21, 2016 by cookwithkathy
4 tablespoons nit’r qibe (Ethiopian spiced butter) or unsalted butter
2 large onions, roughly chopped
1 tablespoon freshly chopped garlic
1 tablespoon peeled and finely chopped fresh ginger
1–2 tablespoons berbere spice mixture(to taste)
4 chicken legs
4 hard-boiled eggs
injera, for serving
Berbere Spice Mixture
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 teaspoons salt
1/2 cup cayenne pepper
1/2 cup sweet paprika
- To make the berbere, heat a large heavy pan. Add the ginger, cardamom, fenugreek, coriander, cinnamon, cloves, and allspice; roast over a low heat for two minutes, stirring constantly to prevent burning.
- Add the salt, cayenne pepper, and paprika and roast over very low heat for a further 10 minutes. Allow to cool and store in a sealed jar.
- Heat the butter over low heat in a large wok or deep frying pan. Add the onions and, stirring frequently for about 25 minutes, cook until caramelized.
- Add the garlic and ginger and cook for five to eight minutes, until soft. Add the berbere and 2 cups of water. Stir well.
- Season the chicken with salt. Add the chicken to the wok, cover and simmer for about 40 minutes, stirring occasionally, until well cooked.
- Uncover the wok and raise the heat to medium-high. Simmer until the liquid has reduced to a thick, gravy-like consistency.
- Add the eggs and stir to warm them through. Taste and season with more berbere and salt. Serve with injera and eat with your fingers.
Makes 4 servings.
Source: The World’s Best Spicy Food
Filed under: Chicken, Herb, Recipe Clipping, Stew | Tagged: Ethiopian | Comments Off on Ethiopian-style Spicy Chicken Stew (Doro Wat)