PORK AND EGG GOJI SOUP

This is a kind of soup that I usually prepare whenever I wanted a vegetable soup. It is easy to prepare yet aromatic and tasty. Moreover, it is nutritious soup with meat, eggs and leafy greens.

The fragrance of the soup comes from the fried ginger slices and spring onions.

Recipe adapted from Yum Yum Magazine No. 86 with modifications

Ingredients

[serves 3]

200 gm Goji leaves - washed and drain in a colander

100 gm pork belly or lean meat – sliced

700-750 ml water

A few slices ginger

1 stalk spring onions – cut 1 inch length

1 egg – lightly beaten

1 tbsp goji seeds [kei chee] - rinsed

½ tsp of salt and msg or chicken stock granules

Pepper to taste

1. Marinate pork slices with ¼ tsp each of salt and sesame oil. Add in 1 tbsp cornstarch. Mix well and set aside for 30 minutes.
2. Heat a little oil in a soup pot [I used claypot], sauté meat slices until slightly browned, add in ginger and spring onions. Fry until aromatic. 
3. Add in water, bring to boil for 20 minutes or until meat is tender.  Add in seasoning to taste.
4. Before serving, add in goji leaves to cook. Pour in beaten egg in a circular pattern, do not stir until after 10 seconds. Lastly add in goji seeds.
5. Serve immediately.
   
   
   
   

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours

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STEWED LOTUS ROOTS AND PORK BELLY

This is another Chinese pork belly recipe that is easy to prepare yet tasty and aromatic. Both the pork belly and lotus roots are stewed till the flavours are well absorbed by the ingredients.  This dish is quite similar to my earlier posting [Stewed Nam Yee Pork belly With Lotus Roots] with a difference in the flavouring ingredient.  Here, preserved soy bean paste [tau cheong] is used instead of nam yee.

Overall, it is a delicious dish, good to serve with piping hot rice.  In the original recipe, this is served with fried rice.

Like the earlier dish, this can be prepared earlier and just reheat before serving.

Recipe adapted from Yum Yum Magazine [modified]

Ingredients

200 gm pork belly [with skin] – cut into bite size pieces and marinate with some light soy sauce

200 gm lotus roots – scrap the skin lightly, rinsed and cut into 2 cm length pieces

Some  black cloud fungus – soaked and break into pieces

3 shallots – chopped or sliced

1 tbsp fine preserved soy bean paste [tau cheong]

Seasoning

1 tbsp each oyster sauce and light soy sauce

½ tsp chicken stock granules

1 tsp dark soy sauce for colour

Some pepper and sesame seed oil to taste

150 – 180 ml water or enough to cover ingredients

1. Heat a little oil in non-stick wok, sauté pork belly until slightly browned, push aside.
2. Add in minced shallots, sauté until fragrant, mix well with fried meat.
3. Add in lotus roots, black fungus, tau cheong and seasoning ingredients.  Stir fry to mix ingredients and seasoning well.
4. Add in water, bring to boil then cover to simmer until meat is tender and sauce has thickened. This takes about 30-40 minutes.
5. Taste to adjust seasoning.  Serve with rice.
   
   
   
   
   
   

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours

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STEAMED MEAT PAUS [SANG YOKE PAUS]

This is another Sang Yoke Pau which I made using Agnes Chang’s recipe for the filling. While mixing the ingredients you can smell the fragrance of it. It is also very easy to prepare. Just combine all the ingredients and chill until required. The filling is not pre-cooked before use. I believe this is why the name is Sang Yoke Pau [meaning uncooked meat paus].

Anyway, the filling is fragrant and the pau skin is soft, moist and chewy.  Nice.

Recipe adapted from Agnes’s book – Let’s Eat [slightly modified]

Ingredients For Filling

300 gm pork or chicken – coarsely minced [I used 50/50 of both meat]

100 gm water chestnuts or sengkuang [I used sengkuang]

2 shallots – peeled and grated

½ inch ginger – skinned and grated

1 stalk spring onions – diced

3 tbsp water

Seasoning

2 tbsp light soy sauce

1 tsp wine

1 tsp each of sugar and sesame oil

½ tsp of salt and msg

¼ tsp pepper

1 tbsp cornflour

1. Combine all the ingredients and add in the seasoning. Mix well until it becomes a sticky paste and the water well absorbed. Chill in the fridge for 3-4 hours before using.
2. For the pau skin, I used the Starter Dough Method recipe from my earlier post because this is a good pau skin recipe.
   

Ingredients for Pau Skin - starter dough method 
Recipe Source - No Frills Recipes
[makes 20 paus]

2 1/2 tsp instant yeast
120 ml lukewarm water [original uses 100 ml]
130 gm pau flour - sifted

• Mix ingredients together into a soft and rough dough.  Cover and leave to rest for 15 minutes.

370 gm pau flour - sifted
100 gm caster sugar [original uses 125 gm]
120-130 ml water  [original uses 100-115 ml]

2 tsp double action baking powder [original uses 2 1/8 tsp]
5 tsp shortening

Using a Dough Mixer or Hand Knead

1. Combine all the ingredients [except shortening] with the yeast dough in a mixing bowl.  Knead until well combined [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic.   I find the dough texture is quite similar to that of my tortoise buns [Mi Koo].
2. Shape into a ball and cover to rest for about 30 minutes [original is for 1-1 1/2 hours] or until double in size.   
3. Punch down dough and remove dough to a floured surface.
4. Divide into 20 equal portions [about 45-50 gm] and roll into balls.  
5. Flatten each ball, then roll into flat circle.
6. Wrap filling with each flatten dough.  Gather the edges and shape into pleated paus or round balls.  Place on parchment or greased proof  paper in the steaming tray.
7. Leave to prove for 45 minutes from the time you finished shaping the last pau or until double in size.  
8. Steam over high heat for 10-12 minutes in a steamer.  Off heat and leave paus for a further 2-3 minutes before uncovering and remove to cool on wire rack. 
   
   
   
   
   
   

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours

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DRIED OYSTER PORRIDGE [HOKKIEN STYLE]

Light and Easy Meals - This is another wholesome porridge dish recipe good as a One Dish Meal. The plain porridge is flavoured with ingredients such as dried oysters and dried prawns.  For more flavour, I have added some meat strips to it.  

However, there are various ways of cooking dried oyster porridge.  Some people may use braised  meat and stock to cook this porridge but the must have ingredients are dried oysters and prawns.  I have prepared this porridge a different way here.  Now, I prefer this second recipe.

This is easy to prepare and tasty to eat. Good porridge to serve which is light yet filling and nutritious. 

Recipe adapted from Home Cooking Magazine [February 2001] – slightly modified

Ingredients

[serves 3-4]

1 ½ cups of rice

2 litres water

1 tsp salt to taste

1 tsp msg or chicken stock granules

1 tbsp preserved salted cabbage [Tung Chye]

2 tbsp dried prawns

5-6 big dried oysters – soaked and sliced or 100 gm small dried oysters

Garnish

2 pieces Chinese crullers [Yu Char Koay] –cut small pieces

White pepper

Some chopped spring onions or coriander leaves

1 tbsp crispy garlic and oil [optional]

1. Soak dried prawns and oysters until soft. Drain.
2. Boil rice, dried prawns, oysters, tung chye and seasoning with water in a big pot. Let it boil over medium heat for about 30 minutes or until rice grains are soft. Off heat, cover for 10 minutes.
3. Scoop porridge into individual bowls. Serve hot with garnishing ingredients.
   
   
   

Click here for recipe - Century Egg Porridge

Click here for recipe - Fish Porridge

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com

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FISH PORRIDGE

Another lovely porridge quite similar cooking method to the Century Egg Porridge [Pei Tan Chok]. The difference is just the substitution of ingredients from eggs to fish.
Taste and texture wise is perfect. You can get to eat more than a bowl of it with home-cooked porridge [chok], a soup bowl not rice bowl.  Can you imagine how big is the portion?
Perfect porridge for a One Dish Meal. I served this porridge with a simple stir fry leafy vegetable.

Recipe adapted from Home Cooking Magazine [February 2001] - modified
Ingredients
[serves 4 - 6]
1 1/2 cups of rice
2 litres water
1 ½ tsp salt
½ - 1 tsp msg
3 cm piece ginger – crushed
200 gm white fish fillet slices marinated with a dash of salt, pepper, sesame oil [used 300 gm if not adding pork]
100 gm pork – thin strips marinated with a dash of salt, pepper , sesame oil [optional]
Garnishing
Chopped spring onions
Shredded young ginger
Pepper and sesame oil
Chinese crispy cruellers – cut small pieces

1. Wash rice and drain. Soak rice with water, salt and msg for several hours.
2. Boil water, rice, meat slices and ginger to cook until grains are soft and cooked over medium heat. This takes about 30 minutes.
3. Before serving, add in fish slices and cook for 1-2 minutes until fish turned white. Turn off the heat.
4. Scoop porridge into individual bowls, garnish with spring onions, ginger, cruellers, pepper and dash of sesame oil.

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com

Read More