Tuesday, August 06, 2013

Asian Pork Stew

Adapted recipe of Yummy Magazine November 2012 Asian Pork Stew

1 kilo pork
1 1/2 tablespoons vegetable oil
3 cloves garlic, minced
1 medium-sized onion, chopped
1 2-inch piece ginger, sliced into strips
2 cups water
2 tablespoons soy sauce
2 pieces star anise
4 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 carrots, sliced into 3/4-inch-thick pieces
1 large red bell pepper, seeded and chopped
salt and sugar, to taste
sliced leeks, for garnish
2 tablespoons sesame oil, for drizzling

In a large pot over medium-high heat, heat oil and sauté garlic until fragrant. Add onions, ginger, and star anise. Continue to cook until onions are translucent. Add pork and sauté for another 3 minutes or until pork is slightly brown. Add water, hoisin sauce, tomato sauce, soy sauce, and oyster sauce. 

Simmer over low heat for 45 minutes or until pork is tender. Add more water if needed. Mix in carrots and bell peppers. Cook for 10 minutes or until vegetables are tender. Season with salt and sugar. Garnish with sliced leeks and drizzle with sesame oil before serving

Saturday, August 03, 2013

Chicken Congee

1 cup long-grain rice, washed
2 cups glutinous (malagkit) rice, washed
10 cups chicken stock
salt, sugar, and pepper to taste
2 boiled eggs, peeled and quartered
2 pieces firm tofu or tokwa, sliced into 1-inch rectangles and deep-fried
chopped green onions for garnish
soy sauce to taste (optional)

In a stockpot, place long-grain rice, glutinous rice, and chicken stock. Bring to a boil and reduce to a simmer, stirring occasionally, for 30 to 45 minutes or until a thick soup is formed. Add more chicken stock if necessary. Season with salt, sugar, and pepper to taste. When ready to serve, portion congee among three to four bowls. Top with boiled eggs, and fried tofu. garnish with green onions and serve with soy sauce on the side, if desired.

Miso ramen with Siomai and Eggs

6 cups water
1 1/2 teaspoons dashi stock powder
1/2 cup miso paste
3 slices ginger
3 cloves garlic
pinch of sugar
sesame oil
500 grams ramen noodles or fresh egg noodles

For the topping:
 (it's up to you) I added store-bought Siomai, sliced boiled eggs and chopped spring onions.

In a pot, boil together all the ingredients for the stock. Simmer for 20 minutes. In a separate pot, cook ramen noodles in boiling water until al dente. Place each topping in an individual container. 

To assemble: 
Heat cooked ramen noodles in boiling soup stock. Place in a bowl. Add soup. Top with desired toppings.

BLT Pasta

150 grams bacon
5 leaves romaine lettuce, chiffonade
2  tomatoes, cubed and seeded
2 teaspoons apple cider vinegar
1/4 cup butter
1/2 cup finely chopped onions
3 tablespoons Japanese breadcrumbs
2 teaspoons finely chopped parsley
250 grams spaghetti noodles, cooked al dente

Heat a nonstick pan and sauté the bacon cubes until lightly browned. Set aside rendered bacon fat. Mix crumbled bacon or bacon cubes, romaine lettuce, tomatoes, and apple cider vinegar. Take 2 teaspoons (or to taste) rendered bacon fat from the pan and add to the mixture. Set aside. In a pan, melt butter. Add onions and cook until translucent. 

Remove pan from heat, then add breadcrumbs and parsley. Combine with bacon mixture. Toss bacon-onion mixture and cooked pasta. Garnish with whole bacon strips, if desired. Serve warm.

Recipe Credit: Yummy Magazine

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