Pork Ribs Pear Soup

It is the air we breathe!

Cracked my head for some g o o d soup for cough. Did a Pumpkin Pork Ribs with Apricot Seeds (ya, I should post this)... Done Lotus Roots Pork Ribs (ya, post this too...)... Tri-Colour Carrot Pork Ribs (alright, and this too...). What else can I do?

Then I saw some pears lying idle in my fridge, wasting its life away. Such a sin.

So I chopped the pear up in big chunks, and dump them in my pork ribs soup, throw in a honey date, and some apricot seeds. And viola! A soup is born. Headache solved.

Amazingly, Boys love it!! Including my not-so-enthusiastic eater, Son3.

The soup is very refreshing I must say. And it taste just slightly on the sweet side, possibly coz of the honey date.

What pear did I use? This time, I used this called Yuan Huang Li (its big like Fuji apple, brown skin, pearly white flesh, and it's said to be cooling). It is important to put in some dates I heard, as the pear is cooling. Red dates will serve to 'warm it up' a bit. To non-Chinese readers, I'm sorry if you are a bit lost here. Chinese cuisines are divided broadly into Heaty and Cooling... yay, I know I know... I should explain... Some day some day, when my cough is better and I find my vocal back.

Till then...

Here's what you'd need:

* Pork Ribs (blanched)
* 1 pear (I used Yuan Huang Li)
* 1 honey date (or 6-8 red dates; I used both)
* Apricot seeds (Nan Bei Xin; handful)
* Wolfberry

This is what I did:

1. Prepare your pork ribs soup. Let it simmer for a while and throw in the date.

2. Keep pot in Magic Cooker and let it self-cook for as long as you are happy... (or if you are not using Magic Cooker, let pork ribs soup simmer over low fire for 2 hours or so till porky is soft and tender).

3. Cut pear into chunks and remove core and seeds. Keep the skin on.

4. Add in pear and wolfberries and salt to taste (to totally infuse the flavors together, I added the pear 4 hrs before serving time).

5. Serve

Bechamel Sauce (bay-sher-mel)

Otherwise known as the Mother of All Sauce, bechamel sauce is really a breeze to prepare and it's soooooooooo versatile, you can add it to almost anything as a base.

Using equal portion of butter to flour and cook it with milk, it's easily done in less than 10mins. Son1 likes it on its own with his spaghetti, turning it instantly to his version of 'carbonara spaghetti'.

Just throw in loadful of fried bacon and mushroom, some salt for seasoning and a meal is served.

Son2,... like I said, prefers Oriental.

Quite coincidentally, Man likes this version of white sauce Carbonara too. Of course we all know there's more to carbonara than this. But hey, really, who cares to differ? As long as the diners are happy, the chef is too.

Here's what you'd need:

* 2 tbsp butter (heaps, about 30gm, salted / unsalted no matter)
* 2 tbsp plain flour
* 2 cups milk
* Salt to taste

This is what I did:

1. In a heated pan, heat up butter till melted. Using a wooden spoon, lightly spread butter to a wider circle.

2. Add in flour and cook the mixture over low fire. Stirring constantly.

3. Add in milk and continue to cook and stir gently till sauce thickens. Season with salt and pepper to taste.

Sauce is done at this point! You may now add to any pasta / lasagne tomato sauce or as a base to your pizza... and continue your other cooking.

If however you are proceeding to cook Son1's version of Carbonara,...

4. Add in sliced mushrooms midway through step 3. Do not add in all the milk here as yet! Let mixture slow simmer and cook the mushrooms, stirring and adding more milk as you go till mushrooms are cooked and sauce thickens.

5. Add in pre-fried bacons. You may add in some mixed herbs... dried or fresh as you fancy. Salt and pepper to taste.

6. Throw in cooked and drained pasta. Toss to combine and serve immediately.

Simple Meatballs

My mom's dish. My favourite since a little girl. Simple, fuss free, tasty, any child's favorite.

The best about this, you can liberally add in any other vegetables that your (fussy) eaters will not usually eat. Be it diced french beans or sniped spinach. Just make sure you chop it up real mad till it's minced and completely tiny.

Here's what you'd need:

* Pack of minced pork
* Carrot (diced)
* Onion (diced)
* 1 egg
* Soy sauce, sesame oil and pepper
* Corn starch

This is what I did:

1. Season minced pork liberally with soy sauce, sesame oil and pepper

2. Add in diced carrots and onions. Stir to mix.

3. Beat in an egg. Mix to incorporate.

4. Add in one spoon of corn starch. Mix till incorporated. End mixture should be rather thick and somewhat sticky (resembling fish paste; if the end mixture is too dry, meatballs will end up being too tough).

5. In a shallow pot with oil (enough to cover at least half the ball's height), heat up oil on medium fire.

6. With a small teaspoon, scoop minced mixture and shape roughly into a ball, and fry on small fire, till light golden brown.

7. Dish up and drain of oil on kitchen towel. Serve on a dish of lettuce to absorb excess oil.

8. Enjoy! (Realised that the meatballs taste quite good with lingonberry sauce!)

Psst psst... you know you can...
1. add this into simmering baked beans...
2. convert this dish to a Meatball Spaghetti... 

Sky's the limit!

Fried Tang Hoon

I love this dish since I knew my husband yore ago. His mom, now my MIL, fries lovely tang hoon! I remembered she will dish this up at every festive get-together, and each time, I have to force myself to stop scooping more; politely and diplomatically declining any top-ups. (Come on, I was only girlfriend then, can't be 'showing my capacity' right?!)

I love the crunchiness, the taste, the aroma. It was always very very nice. I like this better than fried noodles or fried mee hoon for that matter. It was just totally different.

Well, its been 10 years now (at least), and I only just managed to give it a try myself. I'm so proud of myself! I made it! I did it!!!

This time, I also serve it with fried shallots. Woooooo, am I in love with myself!? It tasted just like the real thing.

Man was, of course, diplomatic. "Hmmm,... very nice..." were his only words. To know if he really truly likes it? See if he finishes it. AND HE DID!

Wahahahahahahahaha... Top of the world really.

Here's what you'd need:

* Dried Tang Hoon (aka glass vermicelli, soaked for at least 30mins in cool tap water to soften)
* Green leafy vegetables (I used Xiao Bai Cai)
* Pork fillet (sliced thin. seasoned)
* Garlic
* Salt & Pepper to taste)
* Soup Stock (I used some Dark Soy Sauce Pork gravy)

This is what I did:

1. In a wok, fry garlic till fragrant.

2. Add in pork fillet and fry till almost cooked. Add in vegetables and fry.

3. Add in stock, and simmer slightly. (Ensure you have ample stock coz tang hoon will soak it all up)

4. Add in softened tang hoon and with a chopsticks, quickly and gently loosen it by stirring continually. Allow the tang hoon to soak up the stock, add more stock if required. (Important to keep stirring).

5. Add salt and pepper to taste.

6. Dish up in a casserole and cover (I find the heat from within gives the glass vermicelli its glossy and crunchy feel).

7. Serve with chopped chili padi and fried shallot. 

Braised Pork Ribs Bittergourd

First, we all know how bitter bittergourd can be. It is hardly known as a nice-tasting dish. Not everyone appreciates it, not to mention children. But it is really one of the better vegetables around. Not only is it low in calories (ahem! very important), it is rich in phytonutrients like dietary fiber, mineral, vitamins and anti-oxidants. 

An excellent source of folate, vitamin A and vitamin-C, it helps body scavenge deleterious free radicals - one of the reasons for cancers development. Blar blar blar...

I never like bittergourd much, but I believe it is really an acquired taste. So start cooking and eating it. And as you get more adventurous, try juicing and drinking it f-r-e-s-h.

(In fact, some years ago, my Mom was diagnosed with 'mild' diabetes... sugar level was just hovering over the Above Average mark. Some neighbour taught her Juiced Bittergourd. In less than 3 months, her sugar level was back to normal. She has been well since then. Praise the Lord, and God bless the neighbour! Amen!)

You will be amazed.

To get rid of the bitterness, rather, to reduce the bitterness, do the following:

1. Do not wash the bittergourd as yet!
2. Slice it into half length-wise, and remove the seeds with a spoon. Scrape them all out.
3. Slice to about 1cm thick.
4. Season bittergourd with salt and leave it to stand for at least 15minutes. (yes, that's right, they have not touched water yet)
5. Prepare a pot of boiling water. 
6. Rinse off the salt thoroughly and cook the bittergourd in the boiling water.
7. You will start to smell the 'bitterness' of the bittergourd in the air! And the water will start to get foamy. That, accordingly to my mom, is the bitter 'element' being cleansed away.
8. Drain the bittergourd, rinse with tap water. Set aside till ready to use.

Here's what you'd need:

* Pork ribs (blanched; or you may use sliced pork fillet - marinate them first)
* Pre-treated Bittergourd (as above)
* Ketchup
* Sugar to taste
* Garlic
* Onion (sliced / cubed)

This is what I do:

1.  In a wok, heat up oil. Add in half of the onion slices and fry till fragrant and soft (translucent).

2. Add in half of garlic and fry.

3. Add in Bittergourd, continue to fry. Dish up and set aside briefly.

4. Heat up some more oil. Fry remaining onion and garlic.

5. Fry porky till almost cooked.

6. Pour in the bittergourd dish and fry all together to blend in the flavour

7. Prepare some water in a bowl at the side, add in ketchup (about 2tbsp), and some sugar to taste. Stir to combine.

8. Pour ketchup mixture into wok and fry all together. Let it simmer slightly. Taste and adjust seasoning as desired. Dish up and serve.

NB: 
-- If you are using pork ribs, better to use Prime Pork Ribs that are slightly more tender. I find it's important to slow cook them beforehand, that ensure the ribs are soft to chew! Do not throw this pork soup you will get from the slow cooker; use it for step 7. You will need salt in step 7 too.

-- If you are using pork fillet, you must season them beforehand. Soy sauce, sesame oil and pepper.

(Again, no photos. Told you! My iPhone3 died. Apple died. Bread maker died. Haven't synced my iPhone4. No one has time to help me set up my new workstation. Sob. My sorrowful plight.)

Crispy Pan-Fried Steamed Tofu

Time out of the house these days are spent in the smothering heat in the car. With Son3 taking his first nap soundly in the car, I am very reluctant to move or go anywhere or even, to arrange to meet any friends, lest I wake him up. With such odd pockets of time between dropping off Son2 and picking up Son1, fitting me neither here nor there, it's easier to simply 'sweat it out' and be non-commitant to any appointments.

Hence of late, I haven't been able to meet with any friends. Other than What's App-ing each other, and an occasional SMS, really, it's as though I'm living in a tiny world of my own. My car has become much like a little office to me. Equipped with iPad, books and stationery, I spent much of my time in there trying to stay connected at best I can.

What about you? How do you keep in touch with pals? Do you meet them often? Speak often? Pray together often?

Something ought to be done if I do not wish to be 'friend-less' as I age. Let me think. Let me think.

Coming back to blogging proper, what an oxymoron! Crispy and steamed. Brain fried by heat, that's why. Can't think of anything. Oh by the way, they serve this in Jumbo Seafood restaurant too, you know?!

But this is, accordingly to Man, his best all time favorite! He was full of praises as he bites and chew them. He really has a thing for fried stuff I must say. (But I'm secretly pleased. Pat on my shoulder. Way to go baby!)

Was supposed to use water chestnut. I replaced it with onions because I can't find water chestnut that day. And the sun was way toooo hot for me to venture out (speaking of which, I ought to increase my SPF coverage!)

Next time I do this again, I shall...

1. Remember to add cornstarch to the mashed mixture. Maybe because I forgot to add it this time, the end product was rather... what's the word... mmm... 'loose' (?). You know what I mean? The fried cube didn't feel 'solid'. Though the egg was to act as a binder, I think the cornstarch will help to hold it together better.

2. Keep the cooled tofu 'cake' in the fridge for a couple of hours. I find that when they are chilled, the tofu 'cake' feels tighter and is easier to fry. Less fragile. But it's tofu afterall, so still you have to handle with lots of tender, loving care!

This is a sure winner of the month. (If you happen to read this blog now, you will not see any pictures. Coz I haven't loaded them yet. But I cannot wait to share the recipe coz friends are asking... so here you go for now. Pictures akan datang.)

Here's what you'd need:

Mashed Tofu:
* 1 slice of Picnic Ham (chopped to bits)
* Carrot (shredded. I used only 1/3 of a carrot stick)
* 1/2 Onion (chopped to bits)
* Few strands of Spring onions (chopped to bits)
* 150gm Fish Paste (readily available in supermarket)
* 3 Egg Tofu (I used Fortune)
* 1 egg
* 1/2 tsp cornstarch (shall remember to add this next time!)
* Salt and pepper to taste (which i omitted)

Frying Tofu:
* Tapioca flour (for frying)

This is what I did:

1. In a mixing bowl, mix together 'Mashed Tofu'. I used a handheld electric mixer. Mix till the tofu mixture is still slightly lumpy.

2. Pour mixture into a steaming pan. I used a springform pan (those you use for baking cake with the removable base). Level the top.

3. Place into steamer and steam on medium heat for 8-10 mins, till the top is set. To check doneness, poke with a fork. Over-steaming will cause the tofu to release water I find.

4. Once done, remove pan from steamer and let 'cake' cool completely in pan. (Don't worry if it looks watery or soft. This is mashed tofu, remember? It is supposed to be soft.)

5. At this point after cooling, you may wish to either remove the 'cake' from the pan by sliding base off the sides like you would a cake, or place the entire pan in the fridge for further cooling.

6. When ready to fry, cut steamed tofu into rectangle. Prepare a plate of Tapioca flour. Heat a pan of oil (sufficient for frying) till hot, reduce fire to maintain heat.

7. Coat each piece of tofu generously with flour and fry on medium heat till golden brown. Dish up and serve immediately.

Pan-fried Asparagus Roll

Why the silence? My cousin asked. She apparently, has been checking on me. Someone missed me! How sweet is that feeling.

Anyway, I am here still. The only reason why the stillness is because my Apple died on me again! Waaaaaaaa... :"( Tragic.

I have been experimenting some new dishes. Been taking photos and labeling them diligently. But they've all vanished along with my Apple. Can't imagine my heartbreak. Can't salvage. Must re-do. How helpless! I never learn, I suppose. I didn't backup since the last crash. Waaaaaaaaaaah :""(

Before I wallow any further into self pity, let me begin. This is one of those dishes I recreated. Didn't know if it will work but it turned out superb! No kidding you. Just a simple Hock Kee frozen Belly Sukiyaki, with a pack of asparagus and enoki mushroom. Roll them. Pan fry them. Make your favorite sauce and drizzle over them.

I can't wait to serve this when we next host a dinner. Yippie!!

NB: The belly sukiyaki has no seasoning and neither does the vegetable nor mushroom. So use the best sauce you can find. I used my favorite Kikkoman Soy Sauce with honey and lemon juice, with slight dash of garlic pepper. With a little oil, fry garlic till fragrant, pour soy sauce in and boil slightly. Drizzle over pan fried rolls. Serve.

Maki Rice Roll

Son2: Mommy, why does the sun go down at night, and the moon comes out?

Smartie Me: Well, because the sun is up since the morning, and will go back home at night, and the moon will come out because he's been home the whole day. (Reminding myself he's only 3.)

Son2: Then why is the sun up since morning and the moon stay at home?

A little stumbled Me: Well, because the sun wants to go home already. So, it's now the moon's turn to come out.

Son2: Why is it the moon's turn now?

Gaining posture me: Well, you see, they take turn. Just like you and Kor Kor, you guys take turn to hold the ball, right? (He nods his head)... Ya, so, sun and moon take turn too.

Son2: Why are they just like Kor Kor and I?

Losing it Me, mumbling to myself: Sigh,... it's starting all over again... (laughing to myself)...

Son2: What is starting all over again? Why is it starting all over again? Mommy, who were you talking to? Why are you laughing?... ...

Surrendered Me: Oh never mind...

Son2 pressing on: Why never mind?

I reminded myself, right there right then, to cherish these Whys. They are special. And they probably happened only once in a person's lifetime, where they honestly can't stop asking WHY? No amount of explanation will make them stop. So, it really doesn't matter what you replied...

4 years ago, exasperated with Son1's Whys, I broke into the rhyme "Because the sky is so high and the bird sh*t in your eyes."

Son1: Why did the bird shit in my eyes? And why is the sky so high?

Felt like hanging myself.


Since the beginning of this year, I have been tearing my hair out because Son1's been dirtying my b-r-a-n-d n-e-w car. He has to eat his lunch in there while we make our way daily to pick Son2 from his Nursery. Couldn't think of anything that can be a breeze for him to handle in a moving, shaky car. Not to mention the smell of food in the car, is the grains of rice or strand of noodles he will leave behind!!! Yuks!

Till we went to a Jap restaurant over one weekend, and I saw the answer right in front of me! Sushi Maki!!! I stormed right into the supermarket and bought a pack of seaweed and bamboo mat, and sushi we rolled! (Smartie me. Applause.)

So what goes in there? Not Jap rice actually. Muahahahaha... I cooked my usual rice with slightly more water to make it slightly sticky, and wrap with any of the boys' favorite dish. As long as the dish is drained dry, it'll not be a problem to wrap. So far, I have done salmon, minced pork, diced carrots, french beans, asparagus, luncheon meat, ground beef. Not bad at all. Boys are always happy when they see this in their lunch boxes, and they always finish their maki rolls. Best of all, no rice grains on my car mat!

What else can I possibly ask for.

Cream of Corn Soup

The simplest soup. Real easy.

Boys love it because sweet corn is another of their favorite! Muahaahhahahahaaaaa...


Here's what you will need:

* Pork ribs soup (Brew pork ribs with peppercorn, use only the soup)
* Del Monte Sweet Corn Cream Style
* Del Monte Whole Kernel Corn (drained and discard water)
* Picnic Ham (2 - 3 slices, diced)
* Mushroom (I used Korean Enoki Mushroom, cut to stripes about 2" long)
* 2 Eggs
* 2tbsp of corn starch (mixed with water)
* Streaky bacon (fried whole and cut to bit size)

This is what I did:

1. In a pot of pork rib soup, add in Sweet Corn Cream and drained Kernel. Boil in low fire.

2. Add in picnic ham, enoki mushroom.

3. Beat egg on the side, and add in swirl-wise. Let it sit in the boiling soup for a while before you stir. Add corn starch mixture to thicken soup; adjust according to your desired consistency.

4. Serve warm with bacon garnish.


Psst psst... you can replace pork ribs soup with Chicken Stock. I didn't add in any seasoning in this soup. It's tasty enough as you can imagine with bacon and creamy corn pack. 

Steamed Tau Pok

Ever read a food blog without pictures? Guess this will be it... at least for this while. So, please bear with me. *sob

Or use square tau pok

This dish is a real easy peasy lemon squeezy. Season minced pork, add in fish paste, cut in chopped chives, stuff into halved tau pok, steam on high for 15-20 mins, serve. What's so tough?!

It's such a no brainer, I wonder if I should even post it. But it's been nagging me to! It wants to be on the blog coz it's a WINNER at my table. LOL. Really, there is absolutely no reason why you shouldn't give this a try. It's healthy, it's easy, it's tasty.


Ingredients:

* Tau pok
* Minced pork
* Fish paste (optional)
* Chives (cut small)


Here's what I did:

1. Cut tau pok into half. Gently slice an opening for stuffing later.

2. Season minced pork with pepper, soya sauce, sesame oil and pinch of cornstarch.

3. Add in fish paste (half of minced pork portion)

4. Add in chives (chives is a must in this dish).

5. Stuff mixture into tau pok.

6. Lay them lying down on a steam plate, add water to the plate (ample to soak the tau pok slightly; you MUSTN'T miss this step of adding water!)

7. Steam on high for 15-20 mins till stuffing is cooked. Serve.


psst psst... Pardon me if my description is not so clear above. I have the photos in my Apple. Am trying hard to retrieve.

psst psst 2... yeah!!! I found my photos!(photos uploaded on 31 Dec '11)

Pork Ribs Salmon Belly Soup

Another one of my boys' favorite soup, because 1) they love celery, 2) they love salmon, 3) they love porky,... basically, 4) they love soup.

This soup is power-packed with all imaginable goodness. Read the ingredients and you will know what I mean.

Ingredients:

Pork Ribs
Salmon Belly
Celery (diced, 2 stalks)
1 Carrot (diced)
1 Tomato (diced)
1 Potato (diced)
Pepper corn (handful, crushed slightly, packed into soup stock bag)
Ginger (sliced)
Salt to taste
Tofu (optional)

Here's what I did:

1. Blanch the pork ribs, and cook a pork rib soup (I cooked this early in the morning in my thermal pot, and set aside till ready to prepare dinner).

2. Rinse salmon belly and descale them. Cut away sections of salmon belly with fins / bones. Do not discard these. Put them into a soup stock bag with sliced ginger (This is prevent the bones from going into the soup during boiling).

3. Add diced celery, carrot, tomato, potato into soup. Add in the pepper corn stock bag, and salmon belly bones' stock bag.

4. When the soup is boiling, add in the salmon belly. Add salt to taste.

5. Bring soup to a boil and simmer in low fire for 15mins. Ready to serve.

Sweet & Sour Pork

One of my favorite dish at Zi Char store, and now it has become a regular family dish at my table :)

I always wonder how did the store make the pork so sweet, so succulent, so yummy... whilst those that I have tried at home just couldn't make it! I tried with those from the Supermarket labelled "sweet & sour pork", but failed. It turned out... ermmm... just not there -- not as tender as I would like it. Then I decided to experiment with a different type of pork - Pork Fillet and diced them for this dish.

Viola! I got it right!!!! So proud of myself!

Pork Fillet (aka yao1 rou4)... according to my Mom, is the best part of the pig. It's the most tender of all; so far, she has been right (how could I ever doubt her?!). I love pork fillet fried with sliced ginger and garlic with sesame oil -- one of those regular confinement dish.

PF is so versatile! I simply love it *wink*


Ingredients:

Pork Fillet (cubed; about 2cm)
A>> Sesame oil
A>> Soya sauce
A>> Dash of pepper
A>> Corn starch
A>> Plain flour
A>> 1 egg
Onion (cut to chunks)
Garlic
Red, Yellow & Green peppers (cut to chunks)
1 soup spoon Tomato ketchup
Water
Sugar to taste


Here's what I did:

1. Season cubed pork fillet with A. The end mixture with the inclusion of the egg should be rather wet and starchy. When you lift up a piece of pork, the flour mixture should be nicely coated onto it.

2. Deep fry the pork till golden brown. Set aside.

3. In a wok, heat up oil, fry garlic and onion till fragrant.

4. Add in red, yellow and green peppers. Fry till fragrant.

5. In a separate bowl, add water to tomato ketchup (ratio 2 to 1) and add sugar to taste. Pour mixture into wok and stir.

6. Add in fried pork and mix them together till well coated with sauce. Add in water as required to reach the right consistency -- slightly thick sauce.

7. Serve.



psst psst...
* My friend asked if I can (kindly) include the proportion of my ingredient on the blog. For an amateur like herself, that will be most useful. I know I know... but the thing with me is, I cook and marinate my dish according to my 'gut feeling'. I don't have strict measurement to follow. Believe me or not, I never taste my dish before serving. They are based on judgement. But ok, ok... I will try to make notes next time.
* Zi char store surely did not use PF ok. Their trick is to use baking soda while marinating the meat to make them tender and soft. For my home cooking, I simply change the meat, else use baking soda.

......

Glutinous Rice

Are you like me?
Do you like sticky rice?
Do you like dried shrimp?
Do you like diced mushrooms?
Do you like GLUTINOUS RICE?!

I love them. It reminds me of my childhood when my paternal grandmother used to make it. And my mom used to make that too! I love the smell, the taste, the texture! And I had to learn to make it, no matter what! So I asked my Mom to teach me... and never realised it's soooooooooooo easy! Wow man! Why did I ever bother to buy from outside?!

And to my surprise, even Man likes glutinous rice too! He never tell, so I never knew. Why didn't I ever asked? Hmmm... ...

So, this time, I had some leftover Black Soya Sauce Pork Belly... and wonder what else can I do with it other than to heat it up and serve at the table again. Till a great idea bings in my head!... Glutinous Rice! yummmm...

But now, for the life of me, I can't find the picture that I took of it! And the rice is warmly tucked into my tummy now!... arggghhhhhh... Will post pictures the next time I make them again (just made over the weekend; and as my Mom says, cannot eat glut-rice too often!... don't know why, do you?). Just made them again yesterday and managed to post the pictures here... pics posted on 16 Nov '11.


Ingredients:

1 1/2 C of Glutinous Rice
Handful of Dried Shrimp (rinsed, and soaked)
2 pieces of Dried Scallop (rinsed, and soaked)
3 Dried Mushrooms (rinsed, and soaked, sliced / diced)
Pork Belly (leftover, sliced)
Pork Belly soya sauce (leftover)
Garlic (chopped to bits)

Here's what I did:

1. Rinsed and soak glutinous rice for at least 4 hrs (I soaked them overnight)

2. At the same time, soak dried shrimp, dried scallop and dried mushrooms -- in separate bowls.

3. In a hot wok, add oil and fry garlic till fragrant.

4. Add in dried shrimp, dried scallop and diced mushrooms. Fry till fragrant (do not throw away the bowls of 'soaking water').

5. Add in sliced pork belly.

6. Add in glutinous rice (discard water).

7. Mix and fry all ingredients until well combined. Add in the bowls of soaking water and soya sauce. Add in additional salt / seasoning if desired. (You may wish to go slightly heavier on the seasoning because the rice is tasteless and it does take away the taste a bit).

8. Add in more water to make the ingredients slightly wet. (It will be rather starchy at this stage because of the glutinous rice grains, and that is fine).

9. Transfer into aluminum foil dish and wrap to steam on high for 30mins.

10. Let it cool and serve (with diced spring onions and deep fried shallots - optional).


psst psst... Ever gone to restaurant and packed Kong Bah Bao home? Now, that is the best pork you can add into this glutinous rice! Just remember NOT TO discard the sauce. Dump it all in and fry ;)

.....

Steamed Tofu with Black Bean Paste

Now, this is something really healthy, oil-free and super nutritious!

Steamed Tofu with Minced Pork in Black Bean Paste. Preparation time: 15mins, Cook time: 15-20mins


Ingredients:

One pack of rectangular Tofu (for soup / steaming)
Minced pork (2/3 portion; season with pinch of salt, pepper, corn starch)
Fish paste (1/3 portion; optional)
Spring onion (diced)
Dried mushroom (soaked, soften & diced)
Black bean mixture (1 tsp black bean paste, 2-3 spoon soup of water, sugar to taste)





 Here's what I did:

1. Mix seasoned minced pork, fish paste, spring onion, and mushroom in a clean bowl.

2. Slice tofu (as seen on picture).

3. Starting with a first layer of tofu, follow by spreading some pork mixture, then another layer of tofu, so on and so forth, ending with a layer of pork mixture.

4. Steam on high for 15-20mins.













5. In a wok, heat up oil, pan fry leftover pork mixture (if any).

6. Pour in black bean mixture and stir till hot. Mixture should be rather watery. Add more water if desired. Taste and add more sugar if needed (to counter the saltiness of the black bean paste)

7. When steamed tofu is ready, pour hot black bean mixture over. Sprinkle with some chinese parsley and serve.

Black Bean Pork Ribs Soup

One of the most hearty soups I love! Do you know black beans are an excellent source of protein, fiber and antioxidant properties - among many other benefits?

Particularly true when the weather has turned cool, this soup warms up the body due to the beans nutrition. Thank goodness my boys enjoy this soup very much (they are soup lovers)! So I had no problem making them finish their bowls. Often, they will have seconds! *wink*

Ingredients:

Pork ribs - blanched (depending on no of people at the table, I usually cook about 6-8pieces)
120gm black beans (rinsed)
Water - 6 soup bowls
1 Honey date
Wolfberry (handful) - optional
Salt to taste


Here's what I did:
1. In the Endo inner pot, bring half portion of the water to a boil.

2. Add in the blanched pork ribs and honey date. Boil for about 15-20mins. Remove pot from fire and place into the thermal pot to self-cook.

 3. Fry the rinsed black beans in a clean wok (do not use oil nor seasoning).





















4. Continue frying the beans till you see them 'crack open', ie. clear white line appears across the middle of the beans (this step helps to quicken the softening of the beans)

5. Transfer fried beans to slow cooker, pour in the remaining half portion of water and set on high.

6. Slow cook for about 2hrs.

7. Transfer slow-cooked beans soup into the pork ribs soup. Bring Soup to a boil, add wolfberry and salt to taste.

8. Return pot to thermal pot and let it self-cook further.









 







psst psst...
~ I have this habit of placing a porcelain soup spoon while boiling my beans. So I placed it in the slow cooker.
~ I use my 2L Thermal Pot to cook all my soups. For bigger portion, I use the 4.5L Tiger Thermal Pot. Hmmmm... I should blog about these pots! They are MAGIC! Bare with me while I gather photos and post them.
~ The longer the Soup stays in the thermal pot, the softer the ribs and beans will be. I let mine stay in there for at least 6hrs.