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Home Cooking Recipe:Portuguese Chicken

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Ingredient

 Potato  900g
 Carrot  400g
 Chicken  1 whole (about 1.9kg)
 Ginger  few slices
 Celery  200g
 Onion  1 piece
 Turmeric Powder  3 tbsp
 curry powder  1 tbsp
 Oil  2 tbsp
 Water  
 Sugar  2 tsp
 Salt  1 tsp
 Evaporated Milk  about 400g
 Coconut Milk  about 300ml

 

method

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1.Potato:900g,peel and cut it into pieces

Then, soak it in water for a while, prevent the surface colour turn black. 

Set it aside for later use

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2.Carrot (about 400 g),peel and cut it into pieces


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3. Chicken : 1 Whole. Remove Chicken skin (if keep the skin, very oily sauce finally).

rinse it. Then, cut it into pieces.

this is kidney and liver , remove the attached fat


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4.prepare few slices of Ginger


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5. Celery:about 200g,Tear old veins off the celery. cut it into lengths.

cut Onion into pieces


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6. Prepare 3 tbsp of Turmeric Powder. 1 tbsp of curry powder


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7. heat 2 tbsp of oil. stir-fry Celery, Onion and Ginger. after 1 minute, add Turmeric Powder and Curry Powder. Mix it.

Add Chicken, mix it. after half minute, add 1/2 cup of water, mix it


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8. add 2 tsp of Sugar, mix it. Add Carrot.

add 1/2 cup of water, mix it.  after half minute, add 1 tsp of Salt


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9. transfer all ingredients to a pot for braising. 

don’t waste the sauce in wok, let the sauce stained on potato, then, transfer it to pot

add 3 cups of water. Bring water to boil over high heat. Then, turn the heat to slow. Braise it for half hour


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10.  after half hour, add Evaporated Milk (about 400g). add Coconut Milk (about 300ml). 

mix it well, then cover it and bring it to boil. 

Then, taste it, add more salt if necessary (1/2 tsp of salt is added here)


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11. cover it, keep it boiling for 5 mins more over slow heat. Serve!

…(some sauce will be absorbed after the heat turn off)..


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Chinese Recipe : Stewed Pig’s Tongue with Supreme Soya Sauce

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Pig’s Tongue :   4 pcs
   
Seasonings :  
Ginger juice :   2 tbsp
Rice Wine :   1 tsp
Chicken bouillon powder :   1.5 tsp
Light Soy Sauce :   6 tbsp
Fish sauce :   2 tbsp
Sugar :   2 tsp
Water :  for Stewing

 

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1. Pig’s Tongue : 4pcs, remove the fat

 Remove the Bone

 Cut here for next cleaning process


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2.Remove the teeth


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3. Add water and Pig’s Tongue, bring water to boil. Blanch the tongue with boiling water for 10mins

After 10 mins, transfer the Pig’s Tongue to cold water


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4. Scratch the White Layer off.  Clean the groove


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5. Add Pig’s Tongue, Ginger juice (2tbsp), Rice Wine (1 tsp), Light Soy Sauce (6 tbsp), Fish Sauce (2 tbsp), Sugar (2 tsp), Chicken bouillon powder (3 tsp) to the pot. Add water to just cover the Pig’s Tongue


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6. Bring water to boil over high heat. Then, simmer for 30 mins.


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7. after 30 mins, cut it into pieces and serve!

Hong Kong Most Popular Snacks Recipe:Red Bean Pudding

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Ingredient

Rice Flour

 80g
 Wheat Starch  10g
 Corn Flour  10g
 Slab sugar or Brown Sugar  70g
 Red Bean  20g
 Water  300ml

method

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1. Submerge the Red Bean in water over night / over 4 hours. Then, Boil the red bean on slow heat until the bean soft. Dish it up for next step


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2. Mix the Rice Flour,Wheat Starch and Corn Flour. Then all 120ml of water. whisk until smooth without lumps


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3. Melt the sugar with 180ml water


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4. Set up the bowls for steaming. Then, bring water to boil.


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5. Stir the mixture, then, Pour the sugar water into flour mixture. Mix the mixture well. Transfer the mixture into a jug.


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6. Pour the mixture into bowls and add red beans. Then, Steam over high heat for 20 minutes

(TIPS!! How to let Red Beans float on surface ?

Answer: Boil the Red Beans in boiling water for a minute before adding to mixture. )


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7. After 20 minutes, let the pudding cool down before serving.


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8. Serve!

Chinese Recipe : Stir-fried Prawns and Pork Slices with Choy Sum

Choy Sum :
600 g
Pork Collar meat (sliced) :
150g
Prawns :
450g
Salt (for soaking the Prawns,make it crispy) :
1/2 tsp
   
Marinade -For Pork
Oil :
1tbsp
Sugar :
1/2 tsp
Potato Starch :
2tsp
   
Seasoning (A)- Choy Sum
Oil :
2tbsp
Ginger  (pounded):
1 slice
Salt :
1/2 tsp
Hot Water :
1/2 cup
   
Seasoning (B)- Prawns and Pork Slices
Oil :
2tbsp
Garlic (pounded) :
1 piece
Light Soy Sauce :
1 tbsp
Hot Water :
1/4 cup

1.Shell the prawns, make slits at the back and remove intestine


2. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry


3. Mix Marinade with sliced Pork.


 

 4. Heat 2tbsp of oil in wok. Saute the ginger and salt 1/2 tsp. Add Choy Sum and stir-fry for a while.  Then, add 1/2 cup water and cover it until the Choy Sum is done. Dish up and set aside.


5. Heat 2tbsp of oil in wok. Saute the garlic. Then stir-fry pork until color is changed.


6. Add prawns and stir-fry the ingredients for a while. Add some water and soy sauce (1tbsp). Mix them until the prawns are done. Then put it on top of Choy Sum.


7.Dish it up

Chinese Recipe : Cantonese Roast Crackling Pork

Ingredient

 –Pork Belly with Skin :  1.3-1.5kg
 (Tips: Choose thinner Pork Belly, otherwise,need to take longer time to absorb the favour. And need to use longer time and slower fire for meat side)  
 -Coarse Salt :  2tbsp
 (Tips: Coarse Salt is used to remove water from pork skin, keep oil and even temperature for more crackly skin. And Coarse Salt is not salty as table salt.)  
 –Mei Kuei Lu Chiew  1tsp

 

Marinade (A)  
-Salt
 2tsp
-Suger
 2tsp
-Chinese Ginger Power
 1/2 tsp
-Five Spice Power
 1/2tsp

-Garlic, Slightly Crushed

 3 Cloves

 

 Marinade (B)  
 -Suger
 1tbsp
 –Soya Bean Paste , Ground
 1/2tbsp

 

1. Remove hair with tweezers

 

2. Remove the bone layer. (Optional)

 

3. Wash pork properly then blanch in boiling water for 15 minutes

 

4. Wipe the pork dry
 

5. Prick the skin evenly by Tenderizer
 
 
6. Rub over pork (meat side only) with “Mei Kuei Lu Chiew, 1tsp”
 
 
7. Mix marinade (A) and rub over pork (meat side only), then set aside for 1/2 hour
 
8. rub with marinade (B) just before roasting. (Top surface only)
 
 
9. Place crushed Garlic on meat surface. Place pork belly on a  rack,  skin side down, roast in hot oven (Preheat oven 230°C for 10min.) for 15-20min,
 
 
10. After 15mins
 
 

11. Prick the skin by Tenderizer again
 
 
12. Apply a layer of Coarse Salt over skin. Continue roast for 15mins.
 
 

13. Remove Coarse Salt

 

14. Prick the skin by Tenderizer again
 
 

15. And continue to roast until pork  is cooked and skin crackling (approx. 30min)

 

16. Cool slightly before cutting to serve

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