FRIED EGGS WITH MINCED MEAT

Sunny side up fried eggs served with a twist. The minced meat sauce itself is very tasty and matches well with the fried eggs.

The minced meat sauce can be prepared earlier and chilled until required, thus making cooking this dish easily. The sauce itself is also good served with blanched dried noodles or with soup and rice if you do not wish to have it with eggs. Very versatile indeed.

Recipe adapted from Yum Yum Magazine No. 86 [modified]

Ingredients

8 eggs – fried sunny up style [I cooked less]

Some chopped spring onions

Minced Meat Sauce Ingredients

200 gm minced meat [use pork belly if you like]

2 cloves garlic – chopped

3 shallots – chopped

Seasoning

¼ tsp salt and pepper

½ tsp sugar, dark soy sauce and sesame seed oil

1 tbsp light soy sauce

3-4 tbsp water

1. Heat a non-stick wok with 1 tbsp oil, sauté chopped garlic and shallots until fragrant and slightly brown. Add in minced meat and stir fry until meat turns white and firm.
2. Add in the seasoning and continue to fry for several minutes on medium heat. Add in water and continue to fry until meat is cooked and almost dry. Dish up and set aside. 
3. Using a clean wok, add 2 tbsp oil, fry egg one at a time on one side until the edges are cooked and crispy [sunny up style]. Dish up onto serving plate.
4. Spread mince meat sauce over fried eggs. Garnish with spring onions, serve with rice.
   
   
   

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KHONG ASSAM [ROASTED TROTTER IN SOUR SOUP]

This is an easy soup to cook with just one main ingredient that is roasted trotter. The soup is sourish and aromatic. An appetizing soup with the tasty roasted pork skin and meat. Good to serve with rice.

It is quite similar in taste to Chai Boey without the salted and unsalted mustard leaves.

Recipe adapted from Nyonya Flavours with modifications

Ingredients

1/2 roasted trotter – cut big chunks - rinsed

3 pieces assam gelugur [tamarind slices] - rinsed

3 dried chillies - rinsed

2 stalks lemongrass – bruised

750 ml water

1 tsp each sugar and salt to taste

1. Boil all the ingredients in a soup pot. Let it boil for 20 minutes, lower heat and continue to simmer until meat is tender [about 30 minutes].
2. Add salt and sugar to taste.
3. Serve hot with rice.
   
   
   
   

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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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EZCR#22 - ANG CHOW FLAVOURED MEAT FILLET

Ang Chow [Red Yeast Wine Residue] is used as marinade for the pork fillet in this dish. This is quite similar to Ang Chow Char Siew and the difference is just the method of cooking. The seasoning sauce is only added after the meat is fried, then braised till almost dry.

The meat is tender and tasty served with the sauce.

Ingredients

1 piece meat fillet [about 250 gm] 

2 tbsp red yeast wine residue [Ang Chow]

1 tbsp sesame oil

Seasoning Sauce [combine]

2 tbsp each of light soy sauce and brown sugar

1 tbsp Shaoxing wine

4-5 tbsp water

1. Marinate meat with red yeast wine residue for several hours or overnight.
2. Heat a non-stick pan, add sesame oil. Pan fry meat fillet over medium low heat for about 7-10 minutes on each side.
3. Pour in the sauce, cover to simmer meat for another 15 minutes or until meat is cooked through/tender and sauce reduced or thickened [turning over meat halfway through cooking].
4. Dish up meat to cool a little before slicing to serve with shredded zucchini and sauce. Sprinkle some toasted sesame seeds over sliced meat.
   
   
   
   
   

This post is linked to the event, Little Thumbs Up August 2015 [Brown Sugar and Molasses]  organised by Doreen from My Little Favourite DIY and Zoe, Bake for Happy Kids hosted by Jess of Bakericious

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