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Monday, August 22, 2016

PORK RIBS AND DRIED SQUID STEW

This kind of dishes, I like to cook cos' it can be prepared long before meal time.  Just need to reheat and you can get to enjoy a tasty, flavourful and aromatic food.  The original recipe uses lamb which I have substituted with meaty pork ribs.  If using lamb rack, it has to be blanched in boiling water for 10 minutes, then rinsed thoroughly before cooking.  The cooking time is longer than for pork and the water increased to 1000 ml.
This is one of the many comfort food recipes shared by Agnes Chan in Yum Yum Magazine.
It is my first attempt cooking a meat dish with one whole dried squid and it is worth the attempt cos' this dish has the unique aroma of the squids.
Recipe adapted from Yum Yum Magazine Issue No. 72 [my selected cookbook for August Cookbook Countdown Event#8] - with modifications
Ingredients
400 gm meaty pork ribs
1 dried squid - soaked, rinsed and cut bite size pieces
1/2 tbsp oil
5-6 slices of ginger
3 cloves garlic - sliced
Seasoning
2 tbsp light soy sauce
1 tbsp sugar
1/4 tsp salt
1 tsp dark soy sauce
500 ml water
  1. Heat oil in wok, saute ginger, garlic until aromatic.  Add in the meaty pork pieces to fry until brown on both sides.
  2. Add in squids and seasoning.  Stir fry until aromatic before adding water.
  3. Bring to boil, then lower heat to simmer for 25-30 minutes or until meat is tender and gravy is reduced.
  4. Dish up and serve with rice.

Thursday, August 18, 2016

THERMAL COOKER - CENTURY EGG PORRIDGE WITH SALTY CHICKEN

Since last month, Sundays will also be busy days of the week for me now.  This is all because I have accepted a request to be a committee member of a group which requires our contribution [time]. For the time being, if I wish to eat at home, my meal has to be simple.  
My thermal cooker comes in handy during such times.  Cooking porridge in it is quick and easy.  By meal time, my family can have a pot of porridge that is still hot or warm.
Recipe adapted from Yum Yum Magazine Issue No. 72 [my selected cookbook for August Cookbook Countdown Event#8] - slightly modified
Ingredients
[serves 2-3]
1 chicken - keep whole with skin intact - seasoning with 1 tsp salt
1 century egg - shell removed and cut into pieces
1 piece fried tofu skin [fu zhuk] - soaked
some chopped spring onions
some crispy fried garlic
150 gm rice - washed and drained
10 cups water
Seasoning
salt, msg and pepper to taste
dash of sesame seed oil
  1. Bring water and rice to boil in thermal cooker pot, then add in chicken, century egg and tofu skin.
  2. Add in seasoning. Simmer for a further 15 minutes.
  3. Transfer pot to outer pot, close lid and leave it to continue cooking until serving time.
  4. Remove chicken chop or shred the meat and serve porridge with chopped spring onions and crispy garlic.
  5. Reheat porridge if you like it hot.

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