CHICKEN CHOP WITH BLACK PEPPER HONEY SAUCE

One of the many recipes which I have tried from my selected cookbook for this month - 'Yum Yum Magazine No. 48'.

It is an easy and simple dish to prepare yet the result is awesome.  This is good - Crispy fried chicken chop with aromatic, spicy and sweet black pepper sauce.  It's good to eat on its own or with some salad or rice.

I bought 3 chicken drumsticks from the chicken vendor and he was so kind to remove the bones [chicken chop style] for me, thus making the preparation of this dish so much easier.
Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 - Yum Yum Magazine No. 48

Ingredients

[serves 3]

3 pieces deboned chicken whole leg or drumstick

some bread crumbs

Marinade

1/2 tsp salt and 1/2 egg

dash of sesame oil and pepper

1 tbsp cornflour

Sauce [Mixed]

3 tbsp honey

1 tbsp light soy sauce

1/2 tbsp ground black pepper [add more if you like it spicy]

2 tbsp water

dash of salt

1 tsp cornflour

1. Mix chicken with marinade and marinate for at least an hour.
2. Coat chicken with bread crumbs and deep fry in hot oil until golden brown.  Dish and drain.  Cut into pieces or keep whole and place on serving platter.
3. Bring combined sauce to boil until thick, pour over chicken chop.  Serve.
   
   
   
   
   

This post is linked to Cookbook Countdown #5 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

THERMAL COOKER - SPARE RIBS WITH RED WINE RESIDUUM

This dish is a stew pork ribs recipe but instead of stewing in claypot, I cooked the ribs using my Thermal Cooker.  I have to choose thermal cooking as I didn't have much time to be at the stove.  This dish was prepared during the time when my MIL was in hospital.

I had marinated the pork ribs the night before and made the wrapping and cooking the next morning before leaving for the hospital.  When I'm back in the evening, the ribs are cooked and tender.  As I like the dish hot, I reheat the parcel just before serving.

This pork ribs are very tasty with the meat juices and nicely coloured by the red wine residuum.  It isn't oily at all.  Glad that my family can get enjoy this yummy meat dish during busy times with the use of thermal cooker.
Recipe adapted from this month's selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

Ingredients

[serves 3-4]

500 gm meaty spare ribs - whole [make a few slits]

1 tbsp shredded ginger

3 tbsp red wine residuum [ang chow]

Seasoning

1 tsp salt

1 tbsp sugar, sesame seed oil

3 tbsp shaoxing wine

1. Mix all the ingredients and marinate the ribs for at least 30 minutes or overnight.
2. Wrap the ribs with aluminum foil.  Seal well.
3. Pour 300 ml water into the inner pot of thermal cooker.   Put in the parcel, bring to boil for 20 minutes, off heat, cover the lid and transfer pot to the outer pot.  Close the lid and leave to cook for at least 2 hours.
4. Remove, garnish with spring onions and serve immediately [you may reheat the inner pot until the water dries up if there is still some water remaining in the inner pot or if you like to serve this dish hot].
5. If not using Thermal Cooker, you can heat up a clean wok, pour in 400 ml water and bring to boil.  Put in the parcel, cover with lid and cook for 30 minutes or until the water is dried.  Continue to cook for a further 3 minutes before removing.
6. Garnish and serve.
   
   
   

This post is linked to Cookbook Countdown #5 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

THERMAL COOKER - BUDDHA’S GOURD SWEET POTATO PORK RIB SOUP

These days, I love to cook soups using my Thermal Cooker especially those soups that require a longer simmering time like pork ribs and chicken. With the thermal cooker, I need not have to simmer soup or watch over the stove all the time. I find that the soups are clear and the meat are just tender. This soup is high in fibre, the natural sweetness comes from the Buddha’s gourd and sweet potatoes. The seasoning ingredients are salt, wine and pepper.

Moreover, the pork ribs are just tender together with the other ingredients.
 A good homey comfort soup suitable for all ages. 
Ingredients
1 small Buddha’s Gourd – washed and cut chunky pieces 
1 small sweet potato – peeled and cut chunky pieces 
300 gm meaty pork ribs – blanched and rinsed
4 dried mushrooms – soaked, keep whole or halved
1 tbsp wolfberries [kei chee] 
1 litre water or stock
Seasoning
1 tbsp wine
salt and pepper to taste

1. Bring water or stock to boil in inner pot of thermal cooker [you can cook this soup with normal pot, the usual way], add in pork ribs.
2. Bring to boil for about 20-25 minutes. Add in remaining ingredients and let in boil for another 5-10 minutes. Cover pot and transfer to outer pot of Thermal Cooker.
3. Close the lid and leave the soup to continue cooking in it. Soup should be ready within 1-2 hours.
4. Before serving, bring soup to boil, taste to adjust seasoning.
5. Serve hot in soup bowl.
   
    
   
   

EZCR#51 - THERMAL COOKER - GINGKO, CARROTS AND PORK RIBS SOUP

Again another easy soup prepared on one of my busy days using the Thermal Cooker.  Always good to have a good soup especially during this hot, humid weather.

This soup is a healthy soup with a combination of ingredients that are beneficial to ones health.  Gingko nuts [Bai Guo] are known for its anti aging properties and sharpen memory.  This herbal cuisine is good for all, especially weak children and the elderly. Long-term consumption helps nourish yin, maintain youth, fight aging, expand capillaries, improve metabolism, prompt ruddy and healthy look, provide extra energy, and grant longer and healthier lives.

We have this soup with glass noodles instead of rice for a light meal.  The soup is clear and and the ingredients are tender, lightly seasoned with a traditional flavour.

Ingredients

[serves 3]

300 gm meaty pork ribs

1 white carrot - peeled and cut wedges [keep the leaves]

1 red carrot - peeled and cut wedges

100 gm gingko nuts - shelled and skin removed

1 tbsp wolfberries [kei chee] - rinsed

several slices of ginger

3 big bowls of water

Seasoning

1 tbsp wine

salt and chicken stock granules to taste

dash of pepper

1. Bring water to boil and blanch pork ribs to remove scum.  Rinse well to remove any impurities.  Set aside.
2. Bring water to boil in inner pot of Thermal Cooker, add in all the ingredients.  Let it boil for 15-20 minutes.
3. Transfer pot to outer pot, cover the lid and leave to cook for 2 hours or until ribs are tender.
4. Serve hot with rice or blanched glass noodles.
   
   
   

THERMAL COOKER - COCA COLA PORK TROTTER

For generations, my family observes Chinese All Souls Day [Ching Ming Festival] prayers on a special day [3rd day of the 3rd lunar calendar month] instead of April the 4th.

We have to prepare various dishes consisting of chicken, pork, vegetables, kuih muih, rice, fruits etc.  For this year's preparation, my task was made easy with the help of the Thermal Cooker which consists of 2 inner pots.  I used the smaller pot to cook this dish and the bigger one to cook Pandan Curry Chicken [will post the recipe in a day or two].  The best part is that, I was able to prepare this the night before and leave the rest  of cooking in the outer pot.  By the next morning, I already have 2 dishes ready.

This pork trotter is easy to prepare and cook with not too many ingredients and you need not watch over the stove. I used the meaty part of the trotter for this dish.   The meat is just tender and the pork skin is chewy [QQ in texture] which is what I like about trotter. It isn't oily at all.  Taste wise it is more to the sweet side because of the Cola but can be remedied by adding more light soy sauce.

Ingredients

1 piece of meaty pork trotter - cut into chunky pieces

1 stalk spring onions - cut lengthy pieces

5 pips garlic with skin

2 star anise

1 piece cinnamon stick or  2-3 pieces bay leaves

a few slices of ginger

1 can Coca Cola

Seasoning

3-4 tbsp light soy sauce

3 tbsp cooking wine

1 tsp sugar [optional]

1. Blanch trotter pieces in boiling water to remove scum. Dish up and rinse well with water to remove any impurities.  Set aside.
2. Add some oil to inner pot, saute the aromatics until fragrant, add in the blanched meat pieces.  Stir to mix then add in seasoning.  Stir to coat the meat pieces with seasoning, then add in the Cola.
3. Bring to boil for 10 minutes and simmer for another 15 minutes.  Off heat, cover pot with lid and transfer to outer pot.  Close the lid and leave it to cook for 2 hours or until meat is tender.
4. Scoop into bowl, serve with rice.