Steamed Minced Pork with Salted Fish and Mushroom

Steamed Minced Pork with Salted Fish & Mushroom

Aunt's Recipe:
200g minced pork

1 dried mushroom (softened and chopped)
1 tsp fried & grounded flat fish
1 water chestnut - coarsely chopped
1 small slice panfried mui hiang salted fish 

Seasoning:
1/2 tsp sugar
1/8 tsp salt
2 tsp light soy sauce
1 tsp sesame oil
1/2 tsp wine
1/4 tsp cornflour

Sauce:
2 tbsp stock
Sesame oil, wine and pepper to taste

Method:
1. Mix minced pork, grounded flat fish and chopped water chestnut thoroughly with seasoning, Leave in the fridge to season for at least 1 hour.
2. Flatten the minced pork mixture on the plate. 
3. Top with pan fried salted fish pcs.
4. Pour in the sauce.
5. Steamed at high heat for 10 mins or till cook. 

Sweet and Sour Pork

Sweet and Sour Pork is a dish love by most from the young to old! I got this recipe from my aunt and is quite a yummy one. Try and let me know if you also like it!

Champagne Cranberry Pork Ribs

Recipe adapted and altered from a cooking workshop I attended years ago! The ribs tasted a bit like Pai kut wang, more appetising though!

Pardon my poor quality pic as all from Iphone...lol!

Homemade Char Siew

My first attempt in making char siew! Google around and decided to try out this recipe which looks pretty simple. Glad it turned out quite well and was fuss free to make it. I made half a recipe using shoulder pork instead of pork belly.

Homemade Char Siew

Pictures taken with Iphone 5

Recipe adapted from 'The Food Canon - Auntie Ruby's Char Siew'

Assam Pork Ribs

Aunt's homecooking recipe:
Assam Pork Ribs

Ingredients:
Pork Ribs (preferably softbone) - 600g
Sambal base - 200g
Onion - 1 no (approx 130g - chopped)
Stock - 450ml
Water - 1 litre (half of it use to mix with assam)
Assam - 120g
Salt - 1tsp
Sugar - 1/2tsp
Optional - laksa leaves

Method:
1. Heat 1/2 tbsp oil in a pot to stir fry onion till fragrant and add in sambal base. Fry for 1-2 mins.
2. Add in pork rib and mix well.
3. Stir in stock. Bring it to boil. Then add in water and gradually stir in assam water.
4. Add in seasoning. Taste it if prefer more assam, can add to personal preference.
5. Simmer till pork is tender.
6. Garnish with laksa leave and serve.

Steamed Minced Pork with Salted Fish

Aunt's Recipe: Steamed Minced Pork with Salted Fish



Ingredients:
Minced pork 370g (Minced coarsely)
Water chestnut 2nos, chopped (optional)
Grounded flat fish 1tsp
Salted fish 2 slices or more (If the salted fish is too salty, soak for awhile. Glaze with oil and microwave 2 mins)
Egg white 1/2no
Cornflour 1/2tbsp
Stock/Water 3tbsp
Chopped spring onion for garnishing

Seasoning:
Salt 1.5tsp or 1/2tsp salted fish
Chicken powder 3/4tsp
Sugar 1/2tsp
Light sauce/fish sauce 1.5tsp
Sesame oil 2tsp
Pepper

Method:
1. Knead seasoning into the minced pork till bouncy.
2. Add egg white and cornflour, knead.
3. Add water chestnut & flat fish. Mix well.
4. Flatten into a thin disc shape and add stock/water. Top with salted fish.
5. Steam for 10mins till cooked. Garnish with spring onion & serve.

Steamed Pork Ribs In Plum Sauce

An easy to prepare dish and we like to order when we are having dim sum. We had this on our weekday dinner. Another simple and good recipe by my aunt.

Ingredients:
600g Pork rib (cut & dry)
1 tsp Meat tenderiser
1/2 tsp Sodium bicarbonate
2 pcs Red chilli (chopped)
6 pcs Garlic (chopped)
1 tsp Salt
1 tbsp Cornflour
1/2 tsp Light sauce
*Mix the above together and marinate for 5 mins

Seasoning:
1 tbsp Salted black bean (chopped)
1 tbsp Plum sauce (Can subsitute w/Kumquat sauce)
1 tsp Vetsin
1/2 tbsp Sugar
1/2 tbsp Light sauce
1/2 bowl Water
1 tbsp Cornflour
1 tbsp Oil
Sesame oil
Pepper

Method:
1. Add seasoning into marinated pork rib.
2. Mix thoroughly & steam over high heat for 30 mins.

Braised Pork w/Dried Vegetables (Mei Cai)

This was one of my dinner dish last week, I was not feeling well last few day and been so busy with work till today I'm able to spend sometime to post up this recipe. From my aunt's - Braised Pork w/Mei Cai, very yummy and her version is not oily and instead of pork belly, she uses collar meat. It's goes so well with porridge.

Ingredients:
400g Pork collar meat
150g Dried Veg - Mei Cai (Rinsed, soak 10mins & drain. Cut into short strip)
3cloves Garlic (smashed)
200ml Stock
800ml Water
1tbsp Wine

Seasoning A:
1tbsp Light sauce
1/2tsp Dark sauce

Seasoning B:
1tsp Sugar
1/2tsp Vetsin
1tbsp Light sauce
1tsp Dark sauce
1tsp Sesame oil
Pepper

Method:
1. Boil the pork (whole pc) for 10mins. Drain.
2. Add Seasoning (A) to the pork, season for 10 mins.
3. After 10 mins, deep fry the pork till brown and cut into bite size pieces.
4. Add Seasoning (B) to the dried veg, mix well.
5. Heat 1 tbsp oil to fry garlic till golden, add dried veg to fry a while.
6. Add pork, wine, & fry till fragrant.
7. Add stock and water.
8. Bring to boil and simmer for 40mins till pork soften (sauce reduce to 200ml)

Honey Garlic Pork Ribs

Though my aunt cooks very well, sometimes she will also use ready sauce for her cooking. One of her favourite is Lee Kum Kee Honey Garlic Spare Ribs Sauce. She never follow the instruction given on the package. According to her, the method given is not possible to cook the ribs till tender unless you add soda or tenderiser. So she came out with her version of using the sauce and the ribs will be tendered & yummy.

Recipes:

Ingredients:
700g (approx 6-8pcs) Prime Ribs
4-5 cloves Garlic (Peeled)
1 pkt LKK Honey Garlic Spare Ribs Sauce
900ml Water

Method:
1. Heat 1 tbsp oil to fry garlic till fragrant.
2. Add pork ribs, caramised it.
3. Add water, simmer pork ribs till tender & water left approx 250ml.
4. Add in the sauce and heat through.

Stir Fry Pork w/Spring Onion & Ginger

This dish is quite common on most family dinner tables but my aunt cook it like those serve at Cze Char stall, the sauce will make you ask for more rice.

Recipe: Stir Fry Pork w/Spring Onion & Ginger
Ingredients:
250g Pork (Sliced)
4-5 slices Ginger
5 stalks Spring onion (cut length wise)
50g Shitake mushroom (sliced half)
1 no Red chilli
1/2 tbsp Chopped garlic

Pork Seasoning - Marinate for 30 min
1/4 tsp salt
1/2 tsp sugar
1 tsp light sauce
1 tsp sesame oil
1/2 tsp sodium bicarbonate (Omit it if using Pork fillet)
1 tsp papaya oil (meat tenderiser - omit it of using Pork fillet)
1 tbsp Cornflour
2 tbsp water
1 tbsp oil (add this last when all seasonings are mix to the pork)

Sauce (mix together):
5 tbsp stock
1/2 tsp vetsin
1/2 tsp sugar
1 tsp light sauce
1 tsp oyster sauce
1 tsp dark sauce
1 tsp sesame oil
Pepper
Cornflour 1/2 tbsp

Method:
1. Heat some oil till wok very hot, on high heat slightly stir fry pork for 1 min, dish out & set aside.
2. Heat 1-2 tbsp of oil, fry sliced ginger, garlic, shitake mushroom & red chilli till fragrant. Add pork.
3. Add wine 1/2 tbsp and sauce stir well till it heat through.
4. Add spring onion, mix well & serve.

Notes: Can use this recipe for beef & liver (for liver, omit the papaya oil).