EZCR#59 - FRIED STREAKY PORK IN APPLE CIDER VINEGAR SAUCE

Sometimes it is good to have in hand a variety of sauces that is easy to prepare to go with fried meat [poultry or pork etc].  This sauce is an easy sauce which is suitable for fried pork fillet or fried chicken and the common ingredients like Apple Cider Vinegar, soy sauce, wine, sugar and pepper are available in most kitchens.

This dish looks simple yet it taste awesome, appetising and tasty to serve with rice.  I ate more rice with this dish which tastes sourish, sweet and savoury.  The mushrooms and pork fillets are full of flavours and aromatic.

Ingredients

200 gm streaky pork fillet - cut 2 inch lengths

4-6 dried mushrooms - soaked, drained and keep whole

1 tbsp each of chopped garlic, red chillies and spring onions

Seasoning Sauce [combined]

2 tbsp each Apple Cider Vinegar, light soy sauce and wine

1 tsp sugar to taste

dash of pepper

1. Marinate pork pieces with some light soy sauce.
2. Heat up a non-stick wok without oil, pan fry streaky pork fillet and dried mushrooms until brown and fragrant.
3. Remove excess oil from the pan,  saute garlic until fragrant.  Pour in combined sauce and add in 100 ml water.
4. Bring sauce to boil with fried ingredients.  Lower heat and braise until sauce is thick or reduced.  Add in spring onions and red chillies.
5. Dish up and serve with rice.
   
   
   
    
   

Note: Increase the sauce ingredients if you are cooking a bigger portion of meat.

EZCR#58 - SESAME OIL CHICKEN RICE

This is a homey yet delicious rice dish which I tried for a One Dish Meal.  The original recipe uses glutinous rice which I have substituted with Calrose rice [the type used for cooking Sushi rice].

Calrose rice is short grain rice, it is moist and sticky [when cooked] but not as sticky as glutinous rice which makes it a good substitute for the dish.  So it is good news for those who does not eat glutinous rice to try this sesame oil chicken rice with Calrose rice.

This sesame oil chicken rice [Mua Eu  Kay P'ng] is aromatic and tasty.  Love the rice grains that looked so distinct, soft and moist.

Ingredients

[serves 2]

1 cup Calrose rice - cooked as normal, fluff up and cooled

1 deboned chicken whole leg - cut small pieces

2 dried mushrooms - soaked and diced

15 slices old ginger

1 tbsp wolfberries [kei chee or goji]

some chopped spring onions

2 tbsp sesame seed oil

Seasoning

2 tbsp each or light soy sauce and wine

1 tbsp oyster sauce

1/4 tsp sugar

dash of pepper

50-70 ml water

1. Heat up a non-stick wok, add sesame seed oil and ginger slices.  Fry until ginger is aromatic and slightly crispy at the edges or golden brown.
2. Add in chicken and mushrooms, fry until chicken is brown.  Add in light soy sauce and wine, stir fry to mix well, then add in remaining seasoning, water and goji.  Bring to boil until sauce is slightly reduced.
3. Lower heat, add in cooked rice, stir and toss until well combined and sauce is well soaked up by the rice.
4. Scoop into individual bowls.  Invert onto serving plate.  Garnish with chopped spring onions.  Serve immediately.

EZCR#57 - 5 FLAVOUR SAUCE FRIED SALMON

This sauce tastes sweet, sourish and is fragrant, suitable for blanched or fried seafood [fish, squids and prawns]. It is easy to prepare and awesome serve with seafood and finely shredded cabbage.

Here, I have used sliced big onions but cabbage is a better choice cos' fresh onions affects the taste of the sauce.  This sauce is aromatic and tastes good.

Ingredients

2 pieces salmon blocks – cleaned

5 Flavour Sauce [Blend together]

1 stalk spring onion

1 red chilli

1 cm piece ginger

3 cloves garlic

1 tbsp sugar

1 tbsp each light soy sauce, water and sesame oil

2 tbsp each black vinegar and tomato sauce

1. How To Prepare The Sauce – blend spring onion, chilli, ginger and garlic, then add in the remaining ingredients. Blend for a few seconds to combine. Set aside.
2. Heat a little oil in a non-stick pan, pan fry salmon pieces until cooked and brown.
3. Line serving platter with some shredded cabbage or onions. Place fried fish on top. Spread sauce on top of fish. Garnish with extra spring onions. Serve.
   

Note – soak finely shredded cabbage or onions in boiled cold water for 5 minutes. Drain before placing on serving platter.

EZCR#55 - STREAKY PORK FILLET SESAME SALAD

The hot and dry weather season does affect my mood for cooking and baking. What more with my hubby away from home, it is good time for me to prepare simple and easy dishes like salads and soups or even One Dish Meals.

This salad is rather easy to prepare. I can use any combination of vegetables that can be eaten raw or suitable for salads and serve it with the blanched meat slices with a dressing. 

Here, I used a sesame flavour salad dressing and it turns out well. 

It is aromatic, savoury and sweet. Chilli oil can be added to increase the spiciness.

Ingredients

1 small zucchini – washed and shredded

1 yellow onion – peeled and finely sliced

1/2 red carrot - peeled and shredded

1 tomato - cut thin strips

1 red chilli – seeded and chopped

1 stalk coriander – chopped

Some toasted sesame seeds

150 – 200 gm streaky pork belly – cut in 2 inch lengths

Dressing [combined]

2 tbsp sesame paste

1 tbsp each oyster sauce, light soy sauce and sesame seed oil to taste

1 tsp sugar

2 tbsp cold water

1. Soaked shredded ingredients in boiled cold water for a few minutes, drain in colander.  Place them on serving platter.
2. Combine dressing ingredients, taste to adjust.
3. Bring a pot of water to boil, blanch meat slices until cooked through [when the water turns clear, the meat is cooked].   Dish up and place over vegetables.
4. Drizzle over the dressing. Sprinkle toasted sesame seeds.
5. Serve immediately.
   
   
   
   

EZCR#54 - FRIED FROZEN TOFU IN BLACK PEPPER SAUCE

My liking for frozen tofu started when I saw the chef preparing a dish with it on TV.   Out of curiosity, I tried it and just love it. Click here for the earlier recipe. 

In case, some of you may not know what is frozen tofu, do visit these sites for the details which was what I did before sharing this post.

The tiny holes in the frozen tofu soak up the seasoning which make it very tasty and adding black pepper gives additional flavour and aroma to the tasteless tofu.

Ingredients

1-2 blocks tofu - cut 2 cm thick slices

some broccoli florets 

some garlic slices

a few slices red carrots

a few slices ginger

Seasoning

1-2 tbsp each light soy sauce, wine and oyster sauce

1 tsp sugar

1 tsp ground black pepper [more according to own preference]

3-4 tbsp water

1. How to Prepare Frozen Tofu? - Cut tofu into smaller pieces, place in plastic container, drain off excess water if any.  Leave it in the freezer for a day or 2 before use.  Thaw to room temperature before cooking.  Press out excess water before frying.
2. Pan fry frozen tofu in a non-stick wok until golden brown. Push aside. 
3. Add in ginger, garlic and carrots and seasoning ingredients.  Stir fry tofu to mix well with the seasoning. 
4. Add in water, bring to boil, and simmer until gravy is reduced, then add broccoli.  Cover to cook for a minute.
5. Dish up to serve.
   
   
   
   
   

EZCR#53 - FOO YEE STEAMED FISH

Fresh fishes are best cooked using steaming method. The only problem is which sauce goes well with the fresh fish. Of course, there are many common ingredients like tau cheong, ginger, garlic, soy sauce, black bean paste, tomato chilli sauce, salty sour wet plums and many more to choose from. Each has its’ own flavour and taste which are always good especially when the fish is fresh.

I am always on the lookout for various steaming sauces to steam fish and this one here is one of them which I tried recently. The steaming sauce is very easy to prepare.

Ingredients

300 gm white fish fillet or blocks

Some shredded red chilli and spring onions

A bunch of glass noodles – soaked and drained [optional]

½ tbsp sesame seed oil and cooking oil

Steaming Sauce Ingredients [combined]

1 tbsp each chopped garlic and ginger

3 pieces white fermented beancurd [foo yee]

1 tbsp each of sugar and wine

Salt to taste

1. Place glass noodles on steaming plate [if using], then put fish on top.
2. Spread sauce ingredients over fish.
3. Steam fish over boiling water [high heat] for about 12 minutes [depends on size of fish].
4. Remove from steamer, garnish with shredded red chillies and spring onions.
5. Meanwhile, heat sesame oil and oil until hot. Drizzle over steamed fish.
6. Serve immediately.