Tuesday, February 21, 2006
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Taiwan Style braised pork noodle. A fantastically delicious dish, with a few different versions of cooking. About 300g of minced pork belly, with 5 spiced stiff beancurd. Fry the shallots in the wok first, take up the shallots and fry the garlic and the already fried red-onions. Toss in all the pork, and sturr well with the spices. Add the beancurd and shallots back into the wok, and stir well. Add all the sauces like spicy soybean paste, sweat soybean paste, soy sauce, water, and a bit of rice wine. Let the whole mixture to simmer in low heat for 30 min, and thus letting the rich taste to penetrate the meat and beancurd.Served with either noodle or rice is heavenly!
Monday, February 20, 2006
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Hong Kong style pork chop and daomiu (not sure the english name). A very satisfying baked pork dish topped with shredded mozzarella and cherry tomato. The rice underneath is fresh fried with green onion and eggs. The pork chops have been marinaded in pepper, salt, sugar and oil. Pad some corn flour on both sides and fry in a hot pan until golden brown. Place the rice on the bottom of the baking bowl, and put the pork chops on top. Prepare the sauce: katchup, italian black vinegar, a little bit of sugar, salt, starch, and cook in a small pan until well mixed. Pour the sauce on top of the sliced port chop, and lay a nice layer of mozzarella. Bake under 250C pre-heated oven for 20-25 mins.