All posts tagged: pork

kimchi jjigae

Kimchi Jjigae (Pork & Kimchi Stew)

Soupy.  Hot.  Spicy.  Delicious.  Comforting.  Slurpy.  Sour. All the goodies in one pot and just perfect for an autumn/winter’s cold night.  That sourness of the cabbage kimchi, added with spiciness of gochujang sauce and sweetness of the pork belly helps to build up a perfectly balanced soupy stew for the whole family to indulge.  Best of all, ingredients can be added or omitted to suit your taste buds. To save time, I used store-bought kimchi which is as good.  Prep, cut the ingredients and chuck everything into one pot.  All in all, the prepping and cooking time doesn’t take more than 1 hour.  So easy, fast and indulgent.  This is my go-to one-pot stew when I crave for a comfort food. What’s your comfort food? Kimchi Jjigae Serves 2 Ingredient: 300 g kimchi (store-bought or home-made), drained & reserve juice 350 g chicken stock 300 g skinless & boneless pork belly, sliced into 2cm pieces 1/2 block silken tofu 3 spring onion, sliced diagonally, reserve some as garnish 1/2 onion, sliced 2 cloves garlic, peeled …

Sweet and sour pork

Crispy Classic Sweet and Sour Pork … revisited!

Just a few more days … few more days … counting … down … and I’ll be reuniting with my family! YEE HAR ! And thereafter, celebrating Christmas and New Year together for the first time in 4 years.  I love love love this December 🎄 🙂  To make it more fun, I’ll be feeding them generously with a plethora of good food that they have not try.  So exciting 🙂 So, what’s your plan with your family and friends this Christmas?  Whatever it may be, have loads of fun and treasure this special time with them. I go nuts over cookbooks.  So, if anyone wants to get me any gifts for Christmas or Birthday, cookbooks are just perfect *hint* hint*.  My hubby has long given up on my obsession with cookbooks.  I have so many books that I need to upgrade my 3-tier small book shelf to 2 brand new Ikea floor-to-ceiling book shelves just to fit them all.  To top it all up, I am still buying  cookbooks! *face palm*  Jeremy Pang’s Chinese Unchopped is one my latest bed time …

Thai grilled pork

Thai Grilled Pork with Nam Jim Jaew

Thai grilled pork, muu yang, as they are popularly known in Thailand is one of the many many delicious street food that once you have tried, you will never forget the flavours.   You’ll be happy to know that it’s really easy to make this dish especially in summer when you have that hot BBQ grill going!  Invite a couple of friends over, have some cool chilled beer and get that pork on the barbie! The recipe calls for pork neck which is a relatively cheap cut and can be purchased from the Asian butcher.  It’s a wonderful cut that keeps the meat moist when grilled.  You can grill the pork as a slab or you may skewer the pork.  But beware of over cooking pork as they can easily become dry and plastic when over-cooked. And that sauce … my oh my, that sauce is definitely a killer! You must believe me – because the combination of that beautifully marinated grilled pork and that killer sauce will make you go gugu-gaga 😉  How wonderful to kick …

Pork gyoza

Classic Pork Gyoza

This week has been glorious for us Melbournians.  The south side of the world is finally turning warm as we welcome early signs of colourful and beautiful spring.  Fresh flowers are blossoming everywhere – what a captivating scenery. As I was prepping my week’s meal plan, it suddenly occurred to me that I’ve not been making gyoza for a while.  These delightful little morsels are hard to resist for the family especially when they look so good (they taste even better)!  It’s also a wonderful family affair in the kitchen that I’d love for my lil’ one to remember and preserve when she has a family.  It was so much fun getting the gyoza wrapped – with many of them ended up in various shapes and sizes – psst the ugly ones are definitely not pictured here, of course 🙂  “Gyoza are such pocketful of yummy goodness and healthy too!  I especially love their crisp bottoms.  My lil’ one can eat a full plate of these gyoza every day, for dinner and lunch :)”  Making gyoza doesn’t require technique really.  However, the wrapping does need some …

Szechuan pork

Sticky Szechuan Pork with Toasted Sesame Seeds

One must be crazy not to love pork. “Think J for Juicy, S for Succulent, F for Fatty, B for Bite-into-me, C for Crackling, T for tender and the list goes on and on and on ….”  I love love love pork.  My personal favourites are pork belly and pork spare ribs.  Two very different pork cuts but they have the same satisfying effect on pork lovers like you and me.  They are not just easy to cook but such a crowd-pleaser with kids and adults. You can check out some of my other delicious pork recipes here. This dish represents Chinese cooking at its best – juicy fatty succulent pork belly is slow-cooked and simmered with aromatic spices to penetrate its flavours into the pork while breaking down its meat and fat.  The end result is tremendously delicious with the fall-off-the-skin pork meat and sweet sticky sauce. So, remind me again what’s not to love about pork? Do you love pork? Sticky Szechuan Pork with Toasted Sesame Seeds (adapted from John Gregory-Smith’s Mighty Spice Cookbook)  Serves 2 as part of …

Pork & prawn wonton soup

Heartwarming Pork & Prawn Wonton Soup

Hello everyone… The days are getting colder and colder.  The weather is getting more and more unpredictable.  While the northern hemisphereans are enjoying sunshine, beautiful bloom and bright weather changes.  The middle earthians are enjoying 365 days of predictable rain and sunshine.  The southern hemisphereans (like us in Ozzie) are getting the cold fronts and shorter daylight.  Let’s get those feet warmers out 🙂 When the cold hits, what better way to warm our hearts and souls with some home-made heartwarming dumpling soup 🙂 I treat wontons like soul-food – once you eat it, it heals the soul and warms the heart – a perfect dumpling soup when you’re feeling under the weather.  Once you’ve tasted it, poof, you’ll feel more joyful and a much better person. So, what are you waiting for?  Let’s wrap some wontons and get cooking now! Oh, and if you’re wanting to shed some sweat, checkout the wonton dumplings in chilli oil. Pork & Prawn Wonton Soup (adapted from Helen & Lisa Tse’s Dim Sum) Makes 25 pieces Ingredients: 1 pack wonton wrappers, …

Egg tofu with minced pork

Seared Egg Bean Curd with Minced Pork

“When in doubt, cook some tofu because it is good for you and your family” Tofu (aka bean curd) is the most generic ingredient and most-loved by my family.  It’s not only healthy, it’s so easy to cook and can be paired with almost anything in this world!  There are great many kinds of tofu that we use and sometimes I even got myself confused with the range.  Oh well, there’s silken tofu, firm tofu, extra firm tofu, fermented tofu, egg tofu and the list goes on … Every tofu has its unique texture and taste.  I personally love all of them and the type of tofu used really depends on the type of cooking. This recipe is a classic Chinese Malaysian family favourite, eaten as part of a shared meal.  I use the egg tofu because of its eggy taste and heavy density.  When seared, the tofu crisp up on the outside and remains soft inside.  It is much easier to handle compare to the silken tofu but still needs to be gentle when …

Sweet & Sour Pork

Sweet & Sour Pork

It’s been less than a week since I arrived in Malaysia and I’m already spending all my time devouring Malaysia’s goodness.  I know, I have to admit that I am a glutton – that’s the result of coming from a family & friend of foodies 🙂 The weather here is super hot and humid – definitely a big turn from the cold and chilly Melbourne weather!  I had the best moments eating at many of Malaysia’s tai chow (Open air chinese stir-fry coffee shops) in shorts & slippers (LOL) – reminiscing sweet memories and taste from some of my favourite dishes like Sweet & Sour Pork (Gu Lou Yuk), Deep Fried Yam Basket (Fat Put Piu Hiong), Steamed Fish with Hot Chilli Paste (Cheong Ching Fei Zhou Yu), Hokkien Mee (Fu Kin Chow), Assam Laksa …. so many more that I can’t even list them down 🙂 After a string of delicious tai chow dishes, I was inspired to recreate my favourite dish – Sweet & Sour Pork aka Gu Lou Yuk.  Sweet & Sour Pork is undoubtedly one of the most well known Cantonese …

Watermelon with Sticky Pork and Prawn Relish

This was the second recipe I tried from the cookbook after a quick success with the Rockling recipe.  This simple dish is easy to prepare and delicious.  You can also serve this as party snacks.  The watermelon adds sweet freshness and the other Asian spices gives an extra kick to the flavours.  Try it and I’m sure your guests will be wowed by it! Watermelon with Sticky Pork and Prawn Relish (adapted from The Red Spice Road Cookbook) Serves 4 Ingredients: 125g minced pork 3 green prawns, shelled, cleaned and diced 2 kaffir lime leaves, shredded into small pieces 1 cm lemongrass, sliced 1 handful coriander leaves, chopped 1 shallot, diced chilli powder, to taste 2 tsp fish sauce 1 tsp lime juice 3 watermelon, cut into squares 1 pinch pork floss Method: 1. Quickly fry the minced pork and prawns in a wok and leave to cool.  When the cooked pork and prawns are cold, add the kaffir lime leaves, lemongrass, coriander, shallots and the chilli powder.  Mix well. 2. Spoon a little fish …