Radish with Pork Belly

Ingredients:
300gm of pork belly
1 radish, peeled and cut into pieces (use cut and tear method）
3 slices of ginger
1 stalk of spring onion, cut into long strips
2 tbsp of cooking oil
400ml of water

Marinades:
1 tbsp of light soy sauce
1 tsp of dark soy sauce

Seasonings:
Light soy sauce to taste
1 tsp of sugar
dash of white pepper powder

Steps:
1. Marinate the pork belly with a tbsp of light soy sauce and dark soy sauce each. Leave for 10 minutes.
2. Heat up oil in the wok. Fry the ginger till fragrant. Brown the pork belly.
3. Add radish, a tbsp of light soy sauce, white pepper powder to mix.
4. Pour in water and cover the lid. Leave it simmers under medium heat for about 20 minutes.
5. Finally add light soy sauce to taste (if required) and a tsp of sugar. Continue to cook till you hear the sizzling sound. Garnish with spring onion. Serve hot with rice.

Pork Liver with Spring Onions

Ingredients:

 
1 piece of pig's liver (about palm size big), thinly sliced

1 stalk of scallion/ spring onion, cut into 2" long crosswise
2 small thin slices of old ginger
2 teaspoons of Shao Hsing Hua Diao rice wine

Mix in a bowl first:

2 teaspoons of oyster sauce
1 teaspoon of light soy sauce
½ teaspoon of dark soy sauce
1 clove of garlic, minced
Pinch of sugar

1 tablespoon of sesame oil
1 pot of water (for quick blanch)

1) Bring a pot of water to a boil over high heat. Heat off when boiled. Place cleaned pig's liver slices on a strainer, and then, plunge liver in the hot water on the strainer, for 10 - 20 seconds. Shift the strainer occasionally to have the liver blanched more evenly. Drain and set aside.

2) Heat wok with sesame oil over high fire. Add garlic and ginger, stir fry till fragrant. Reduce heat to medium-low fire, add scallion adn stir-fry a little. Then, return pig's liver to wok, and pour in the sauces and stir fry quickly for about 20-30secs(to retain moisture and tenderness).

Pork Belly with Chillies

If you are facing problem on how to cut the pork into thin slices, here’s the useful tips. First, you freeze the pork for about 20 minutes. Then, you remove it from the fridge. The pork is semi-frozen, so you can easily cut it into thin slices. 

Ingredients:

300gm pork belly, sliced into ½ cm thickness
2 red chilies, seeded and cut into strips
2 green chilies, seeded and cut into strips
2 cloves of garlic, peeled and sliced
spring onion, cut into 1.5" length
1 tbsp cooking oil

Seasoning:

1 tsp light soy sauce
1 tbsp oyster sauce

Steps:

Heat up oil in s non-stick pan. Pan-fried pork slices at both sides. Add light soy sauce and stir to coat the pork slices. Dish out on a plate.
Leave about 1 tbsp of oil in the pan. Sauté garlic till fragrant. Stir in spring onion, green and red chilies.
Toss in pork slices. Stir-fry all the ingredients with oyster sauce.
Dish out and serve hot with steamed rice.

Stir-fried Pork Belly

Ingredients

• 1 pound pork belly, thinly sliced
• 1/3 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon sesame oil
• 1 teaspoon mirin (optional)/Chinese cooking wine
• 1/2 teaspoon Chinese 5-spice powder
• pinch salt and ground pepper
• red pepper flakes, for garnish
• scallions, for garnish

Instructions

1. Thinly slice your pork belly into bite-sized pieces. 
2. Whisk together your soy sauce, vinegar, sugar, sesame oil, mirin, Chinese 5-spice, salt, and pepper. Pour the sauce over the pork belly, place in an airtight container or bag, and marinate for a few hours or as long as 48 hours.
3. When you’re ready to cook, heat a pan over high heat and add in a tablespoon of vegetable oil. Pour the pork and its sauce into the pan, and stir-fry for 8-10 minutes over medium-high heat, until the pork is cooked through and the sauce is thickened slightly (although it will not thicken much). 
4. Add in some snap peas or other veggies halfway through cooking time, if you like.

Emperor Spinach with Salted Soya Beans

Ingredients

• 2 cloves garlic, chopped
• 1 chili, sliced
• 1 tsp taucheo (salted soya beans) / Hoisin sauce
• 320g di huang miao(emperor spinach)
• A pinch of salt
• 75ml water 

Preparation method

 

1. In a hot oiled pan, stir-fry the garlic under medium heat until it starts to brown. 

 

2. Add the chili and salted soya beans and stir-fry until fragrant. 

 

3. Add the emperor spinach, salt and water. Stir-fry to mix with the chili and salted soya beans. Cover the pan with a lid for 1 minute. Mix well again after opening the lid. Serve.

Carrot with Snap Peas & Squid

Ingredients

• 1 package (16 ounces) frozen sliced carrots, thawed and patted dry
• 3 tablespoons butter
• 1/4 cup chicken broth
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound fresh sugar snap peas
• 1 teaspoon cumin seeds, toasted or 1/4 teaspoon ground cumin
• 8 pcs squid, sliced into rings

Directions

• In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender.
• Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender. 
• Lastly add in the squid. Cook the squids no longer than 3secs or else they will turn rubbery.
•  Yield: 4 servings.

Stir-Fry Bok Choy with prawns in Thai Garlic Sauce

Ingredients:

• 4-5 "heads" of baby bok choy (OR 2 heads of large bok choy)
• 8 pcs medium-sized prawns
• 5 pcs oyster mushroom
• 1 tbsp ginger (diced)
• 1 tbsp garlic (smashed & chopped)  
• 1 red chilli (optional) 
• 1 Tbsp. coconut oil or other vegetable oil 
• STIR-FRY SAUCE:
• 2 Tbsp. oyster sauce 
• 2 Tbsp. soy sauce
• 2 Tbsp. fish sauce 
• 1 Tbsp. chili sauce
• 2 Tbsp. brown sugar
• 2 tsp. fresh lime juice

Preparation:

1. Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
2. Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
3. Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
4. Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
5. Now add the mushrooms & chilli & add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
6. Remove the bok choy onto a plate. Remaining sauce remains in the wok & add the prawns & fry until cooked. Dish out & placed on top of the bok choy.
7. Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. If you prefer more sauce, add a little more, as desired.

Tomato Eggs

Tomato Eggs Recipe

Ingredients:
30g minced pork
4 large eggs
8 oz. fresh tomato (cut into thin wedges)
1 teaspoon shaoxing wine (optional)
1/2 teaspoon salt
3 dashes white pepper powder
1 teaspoon sugar
2 tablespoons water
1/4 teaspoon sesame oil
3 tablespoons cooking oil
1 red chilli (optional)
Some chopped scallions

Method:
Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly. Add salt, sesame oil, shaoxing wine, white pepper powder, and lightly beat to blend well. Set aside.
Heat up a wok with 2 tablespoons cooking oil. Add the minced pork & fry for until no longer pink & then add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.
Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.

Cook’s Note:
If you like your eggs extra flavorful, add 1/4 teaspoon oyster sauce when you season the eggs.

Pork Ribs with minced balls in Hairy Marrow Soup

Ingredients:

1 green marrow
6 pieces of pork ribs
120g minced pork
5 pieces of dried mushrooms
½ tsp oyster sauce
½ tsp soya sauce
½ tsp corn flour
1 litre of water
½ tsp sesame oil
Pepper to taste 


Directions:

1. Scald bones with hot water to get rid of any smell before adding into boiling water.
2. Marinade minced pork with oyster & soya sauce, sesame oil, pepper & corn flour & set aside.
3. Soak mushroom in water till soft. Remove stem & dice mushroom. Do not dispose stem but instead, add to soup, giving it a fragrant boost.
4. Add diced mushroom with minced pork & mix well.
5. Roll into balls of equal-size & set aside.
6. Add meat balls into soup 15 minutes before serving.

Stuffed Bitter Gourd Soup

Ingredients:

half bitter gourd, core removed 300gm

grounded pork

1 tbsp goji berries, soaked in water for 5 minutes and drained

1 tbsp Chinese cooking wine

1 tbsp light soy sauce(to taste – optional)

1 tsp sugar

¼ cube chicken stock

600ml water

Pork Marinades

1 1/2 tbsp fermented soy bean, mashed(use Hoisin sauce if you prefer or Plum Sauce)

1 tbsp soy sauce

1 tsp oyster sauce

2 cloves of garlic, minced

Steps:

1. Boil a pot of water, add 1 tsp salt to the water and boil the bittergourd for about 2mins. Remove and soak into cold water for 2 mins. Pat dry.

2. Marinate the minced pork for 2 hours in the fridge.

3. Stuff the bitter gourd with marinated minced pork. Shape the left over minced pork into meat balls.

4. Bring water to a boil. Add the stuffed bitter gourd and the meat balls. Boil the soup over high heat for 1 hour.

5. Turn the fire down to low heat and simmer soup for another ½ hr. If you prefer your bittergourd very soft, then add additional ½ hr more.

6. Toss in goji berries.

7. Serve hot with steamed rice.