Sunday, February 3, 2008

It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.

First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.

HAPPY CHINESE NEW YEAR TO EVERYONE!


Ingredients
250g Minced Pork - may also use chicken or turkey
1 tsp Light Soy Sauce
1 1/2 tsp CornstachCornstach

1 tbsp GingerGinger
- minced
1 tbsp Green Onions - chopped finely
1/2 tsp Seasme Oil
1/2 tsp Pepper
1 tsp Cilantro - chopped finely

Egg Custard Mixture
2 Large EggsLarge Eggs
- beaten
1/2 cup Chicken or Pork Stock
1/4 tsp Vegetable Oil
1/4 tsp Salt to taste
1 tbsp Green Onions - chopped finely


Directions
1] Using a bowl, combine the following: pork with light soy sauce, sesame oil, pepper, cilantro, green onion, ginger and cornstarch
2] Mix well then place pork mixture into a steaming flat dish
3] In another bowl, mix the egg mixture ingredients together: eggs, chicken or pork stock, salt, oil and green onion
4] Pour the egg mixture over the meat
5] Remember to skim off any bubbles to ensure a smooth egg custard surface
6] Place dish into a steamer or wok and steam over medium heat for about 10 mins
7] Turn off heat then let the egg custard rest for 5 mins
8] Garnish with the finely chopped cilantro or chopped red chillies


Note:
You may also add slices of century egg and salted duck egg but add the yolk part only for the salted duck egg as the white part is just too salty.



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posted by Daryl W.T. Lau at 3:35 PM | 13 comments
Thursday, May 24, 2007

For dinner this evening, I decided to prepare a main dish which I can snack on while watching the live Champions League Final match later in case I grew hungry or if things don't go too well for Liverpool and I might need to munch on something which isn't going to be messy.

So I decided to go with Fried Sweet and Sour Spareribs which is one of my brother's favorite dish when he was young as I recall. I understand recently from my mom that he is now into fish though and thats good cause its healthier. All in all, this delightful dish takes quite some effort but the end result is more than worth it especially when you first sink your teeth into the tantalizing piping hot ribs.


Ingredients
750g Spareribs
1 tsp Rice WineRice Wine

1/4 tsp Salt to taste
2 tsp Flour
3 tsp Dry CornstarchDry Cornstarch

1 tbsp Soy SauceSoy Sauce

1 tbsp VinegarVinegar

2 tbsp Sugar
500ml Vegetable Oil
120 ml of Water


Directions
1. Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm)
2. Mix with the rice wine and salt.
3. Mix the cornstarch with 1 tbsp water and pour it over the ribs.
4. Stir to coat it well.
5. Mix together the soy sauce, vinegar, sugar , flour and water to make a sauce. Set aside.
6. Heat the oil in a wok over medium heat, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil.
7. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together.
8. Remove and drain well.
9. Serve hot with streamed rice.



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posted by Daryl W.T. Lau at 8:38 AM | 7 comments
Wednesday, May 9, 2007

I went back yesterday to my hometown for a short business trip and took the opportunity to partake on some of my all time favorite food with a colleague of mine. I must say we returned back with our stomach full to the brim and mouth lingering with an unforgettable array of delightful tastes.

Luckily I remembered to take my faithful camera with me this time and here is a montage of good old Penang food for your viewing pleasure:






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posted by Daryl W.T. Lau at 12:10 AM | 4 comments