Chinese Roast Pork (Siew Yuk)



Ready to be devoured!

Woohoo, my first ever Chinese roast pork! I've been wanting to make this for ages. Crispy crackling skin and juicy moist meat,  can you see I'm in porky heaven?! What's more, this coming from my own humble little cheapo oven. :)

There are so many versions of this Chinese style roast pork. Some use vinegar to glaze on the skin and some use fermented red beancurd (nam yue) in the marinade. Some even call to fry the pork skin side down  prior to roasting while some advise on blanching the pork in boiling water. Naturally, being a lazy shortcut cook I chose the simplest recipe which involves the least steps & handling, from Ancoo Journal here.  Who would have thought, Chinese roast pork can be this easy! 

Chinese Roast Pork

Ingredients:

1 kg pork belly
1/2 Tbsp coarse salt
1/2 Tbsp Chinese 5 spice powder
1/2 Tbsp sugar

1 Tbsp Chinese cooking wine or Shao Xing wine

additional salt to rub on skin

Method:

1. In a bowl, mix marinade together. Rub marinade on the pork belly (which has been scored lightly) EXCEPT THE SKIN. Place the marinated side down on a container so it can sit and absorb the flavors.  Pat dry the skin with kitchen paper, then with the sharp point of a knife prick holes all over the skin. Generously rub and pat salt on the skin.

2. Place pork in the fridge over night, SKIN SIDE UP, uncovered to allow skin to dry up as much as possible.

3. The next day, preheat oven at 180C. Remove pork from the fridge and pat dry if there is any moisture left. Place the pork on a grilling rack with an aluminium sheet lined pan underneath to catch drippings. Roast pork for 45 mins then switch temperature to 200C for another 20 mins or until the skin is a little burnt and charred ( this is how you know the skin is crisp all the way through and not chewy on the bottom). Remove pork from oven, scrape off any blackened burnt parts with a serrated knife and leave to rest for 10 mins before chopping. If you find the pork skin is still not crispy, you can  turn on the grill (top heat only) and grill further until you get crispy crackling skin. Or do what I did, place the pork near the top heating element during roasting to speed up the crackling process. 

Note:  To ensure the skin will not come apart from the meat during slicing/chopping., turn the pork over upside down (skin side down).

Braised Mushrooms

This dish is inspired from Rasa Malaysia's Japanese Braised Mushroom. I've 'Chinese- fied' (is there even such a word? haha!)  the recipe as I don't have some of the ingredients called for.

Who would've thought such super simple dish can taste so super delicious! So easy to prepare, this dish will definitely be staying on the family's weekly menu.

Braised Mushrooms

Ingredients:

1 cup chicken stock
3 tablespoon rice wine
2 tablespoons soy sauce
1 teaspoon sugar
4 oz fresh shiitake mushrooms, stems trimmed and sliced

Method:
Add all the ingredients (except the mushrooms) into a saucepan with a low to medium heat. As soon as it bubbles, add the mushrooms into the saucepan.
Cook until the chicken stock has reduced and slightly thickened.  Remove from heat, let cool. Done!

Cream of Mushroom Soup

 

Simple homemade creamy mushroom soup made from scratch. Taste better than canned ones if I may say so myself. Dear Hubby exclaimed. "GOOD!" after slurping in a mouthful. My Daughter G agreed but complained  there were too much mushroom pieces getting in the way. But that's how I like it, mushroom soup with lots of chunky goodness.  As long as I have all the ingredients in  my pantry to make this soup I will not be opening that can of mushroom soup in a long while, unless of course laziness calls for it. Haha!

Cream of Mushroom Soup

(serves 2-3 persons)

Ingredients

• 6 larges pieces of fresh shitake mushrooms (add more or less if preferred)
• 1 tbs butter
• 1 tbs cooking oil 
• 1 leek, thinly sliced
• 2 cloves garlic, minced
• 1 heaped tablespoons all-purpose flour (add more if a thicker consistency is preferred)
• 2-3 cups chicken broth (or just use water and add chicken stock cube)
• 1/2  cup light cream (add more if you like richer soup)
• salt and pepper to taste
• chopped fresh parsley / dried parsley or chives to garnish

Directions

1. Slice the mushroom caps and the stalks,  discarding the tough ends.
2. Melt the butter in a heavy-based pan and cook the leek and garlic stirring, for 1 minute, or until the leek is soft. Add the mushroom. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 10 minutes, stirring occasionally.
4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped parsley or chives.

Simple Mushrooms & Leek Stir Fry

My Daughter has taken a liking to mushrooms ever since we had a simple mushroom dish served in a restaurant. It was shitake mushrooms simply stir fried in butter with garlic & black pepper. Here's my recreation with leeks and parsley added.

 Simple Mushrooms & Leek Stir Fry

Ingredients:

Mushrooms (Any type or combinations, sliced)

1 -2 Leeks

1 Tbs Garlic

1/4 tsp dried Parsley  

Salt & Cracked Black Pepper, to taste

1 Tbs Butter

1 Tbs cooking oil

Method:

Heat 1 tablespoon butter and 1 tablespoon cooking oil together in a pan. Saute garlic on low heat till fragrant but not brown, add leeks, stir fry till leeks are half cooked. Add in the mushrooms, season with salt & cracked black pepper, add a little water if necessary and stir fry until fully cooked. 

Simple, simple, simple!

Mix Veg Stir Fry

I had eaten a very delicious simple vegetable dish in a restaurant which I tried to recreate at home and the resulting dish is this, I call it 'Mix Veg Stir Fry'. Though it didn't turn out exactly like the restaurant dish, I'm very pleased with the end result and have cooked this many times to date, and this gets thumbs up everytime from my Hubby!  Sweet, crunchy and soft at the same time, this vegetable dish has claimed a permanent spot on the weekly menu for me & my family. When there are leftovers, which is quite rare, I incorporate them into an omelete dish which is equally delicious.


Mix Veg Stir Fry

Timun Jepun


Ingredients:

1 Timun Jepun (a type of dense cucumber)

1 Carrot

200g Wood Ear Mushrooms

2  Leeks
about 100g diced Luncheon Meat / Spam
1 Tbs Oyster Sauce

1 Tbs chopped Garlic
Salt to taste

Note: Luncheon Meat can be substituted with any meat of your choice. I've cooked this with diced marinated chicken and they were good.
How to cook:
1) Slice Timun Jepun, Carrot, Wood Ear Mushrooms & Leeks into thin even strips.
2) Heat up a tablespooon of oil in a pan, saute garlic and luncheon meat till fragrant (if you're using raw marinated meat, cook till meat is fully cooked). Add in the timun jepun and carrot and stir fry a while before adding in  the wood ear mushrooms and leeks. Add oyster sauce and season with salt. Add a little water if it gets a little dry. Stir till cooked or until vegetables are soft to your liking. Done!


Mix Veg Omelette

Ingredients:
leftover Veg Stir Fry
2 Eggs
2 tsp Soy Sauce
a few drops Sesame Oil
a dash of white Pepper

Method:
1) Beat eggs together with soy sauce, sesame oil and a dash of white pepper.
2) Combine the the egg mixture with leftover Mix Veg Stir Fry and cook in a pan heated with 1 Tbs cooking oil. Fry both sides till cooked. Serve.

Chicken Sheperd's Pie



Yummy homey comfort food!



Chicken Sheperd's Pie for dinner, anyone?  Most recipes I've seen call for tinned condensed soup for the sauce, leftover chicken for the filling and leftover mashed potatoes for the topping. This recipe here however is my very own self concocted version from scratch. It's easy to make and is very versatile, you can change the recipe around to suit  your family. Chuck in whatever and however much meat or vegetable or herb or spice or cheese you fancy. Play around with it, I'm sure the end result will still be yummy.  Do try and have fun making your very own pie. 

Chicken Sheperd's Pie

Ingredients:

3 to 4 large Potatoes
1  Tbs Butter
1 to 2 Tbs Milk or Cream
Salt & Freshly Ground Black Pepper, to taste

600 g Chicken Thighs, deboned, skin removed & cubed

1 Tbs Oyster Sauce

1 Tbs Soy Sauce

Ginger Juice

1 Tbs Garlic
1 Tbs cooking wine

pinch of Salt &  ground white pepper

1 tsp Dried Tarragon

2- 4 Leeks
1 Carrot (diced, steamed)
1 Cup Broccoli (steamed)
1 Tbs Garlic
1 Tbs butter
1 Tbs plain flour
1 1/2 - 2 cups Chicken Stock
2 Tbs to1/4 cup Whipping Cream (half & half or single cream)
Salt & Freshly ground Black Pepper, to taste


How to cook:

Mashed Potatoes: Peel skin off potatoes, wash then steam for 15 minutes or till cooked & soft. Transfer to a bowl, mash up adding butter (add more if u don't mind your waistline!) and milk or cream (add enough to your desired consistency). Season with salt & pepper.

Chicken: Marinade chicken thighs with oyster sauce, soy sauce, ginger juice, garlic, salt & pepper for at least 2 hours or overnight. Drizzle some olive oil in a pan, pan fry the chicken. When the chicken is half cooked, add the tarragon and continue cooking  till golden fully cooked. Set aside.

Filling & Sauce & Assembly: When the chicken has been removed from the pan, add a little more olive oil and saute the garlic and leeks. Push to one side of the pan, add butter. When the butter has melted, add the flour and cook a couple minutes, stirring. Add chicken stock (add more if you prefer more sauce) and stir until smooth. Stir in cream (add more if you prefer a creamier & richer sauce). Season with salt & pepper.  Tumble in the carrot and broccoli. Simmer until veggies are soft and sauce has thicken, add the cooked chicken thighs, mix well. Remove from stove and pour into baking dish. Top with mashed potatoes. Bake at 180 degrees Celcius for about 20 minutes or until mashed potatoes are golden. Done!





Dig in!



'3 Cups Chicken' Inspired Dish

3 cups WHAT?  '3 Cups Chicken' is a direct English translation of  'Sanbeiji', a Chinese dish that is so called because it requires 3 key sauce ingredients in equal proportions and they are soy sauce, rice wine and sesame oil.

Read here in wikipaedia if u are interested to read more on the origin & background of  '3 Cups Chicken'.

This chicken  dish I made is an 'accidental' one. I had some ready marinaded chicken thigh pieces which had to be consumed soon, and just when I was contemplating on how to cook them for dinner, I saw a timely blog post on 3 Cups Chicken. So, 3 Cups it was! I don't know if this dish can be  considered or qualify as '3 Cups Chicken' but it's nevertheless an inspired one.  I've added some lovely yellow & red bell peppers and some leeks too. The outcome was rather good and received praises from my dear Hubby. He kept saying how fragrant this dish was and he loves the combination of the bell peppers and leeks.


3 Cups Inspired Chicken 

Ingredients:

about 600 g Chicken Thighs (cut to bite size pieces and marinate with 1 Tbs minced garlic, 1 Tbs ginger juice, 1 Tbs oyster sauce, 1 Tbs soy sauce, dash of salt & white pepper)
2 Leeks, chopped
2 Bell Peppers (1 red & 1 yellow, dice roughly)
1 Tbs Soy Sauce
1 Tbs Tshao Shing Cooking Wine
1/2 Tbs Sesame oil (Note: Ok I cheated a little. I was afraid the sesame oil might be too overpowering, so I didn't follow the 1:1:1 proportion)
Salt & Pepper to taste


Method:

1) In a pan or wok, stir fry chicken until golden. Set aside.
2) In the same pan, add the sesame oil, dump in the leeks and bell pepper. Stir fry until half cooked. Tumble in the chicken and drizzle in the soy sauce and cooking wine. Continue stir frying until fully cooked and sauce has reduced and slightly thickened. Season with salt & pepper. Done!

Christmas Day Feast 2010

Our Christmas Day Feast.

Mom roasted the turkey, and I with the help of my Daughter (my Daughter insisted that I gave her credit and made known to everyone that she helped with peeling the asparagus! LOL!)  made the accompanying side dishes and dessert.

The star dish of the day, Mom's Roasted Turkey.

Believe it or not this turkey (between 6 - 6.5 kilos) took only 1 1/2 hours to cook in the microwave!  The turkey was moist and very tasty.  I asked Mom what she had used to marinate the turkey and she said "Pounded ginger and garlic, LOTS of garlic ... soy sauce, salt & pepper and a little bbq sauce".

Mom's recipe for Turkey Gravy

Ingredients:

Turkey Neck & Giblet

2 large Onions, chopped

Shitake Mushrooms, sliced and the stems removed and kept aside

Soy Sauce to taste

Salt & Pepper to taste

Drippings from roasted turkey, remove the fat first

Cornflour mixed with a little water

Method:

In a pot, put in turkey neck & giblet, chopped onions, mushroom stems and soy sauce. Scrape in the drippings from the roasted turkey. Pour in water enough to cover the ingredients in the pot. Boil away on medium heat until mushrooms have disintegrated. Add more water during cooking as necessary. Discard turkey neck & giblet. Add in the sliced mushrooms. Boil further until mushrooms are just cooked. Season well with salt & pepper. Add in  cornflour solution and cook further until gravy has thicken.

Jamie Oliver's Perfect Roast Potatoes

(with butter, garlic & rosemary)

(Recipe here)

This was the best side dish amongst all. It was very fragrant and flavourful with the rosemary and garlic. My dear Hubby who has been avoiding carbs couldn't resist eating this and even requested the lefovers for dinner. 

Cranberry Asparagus & Prosciutto 

(Recipe here . I've added prosciutto and omitted the pine nuts as I didn't have them on hand. I would suggest adding lightly sauteed garlic for more flavour). 

Insalata Caprese

(Recipe here)

To end our Christmas feast with a sweet note, Gordon Ramsay's Easy Tiramisu!
(Recipe here)

Christmas Eve Dinner 2010

Our simple Scandinavian-esque Christmas Eve Dinner.

For the past few years, we had dined out and spent a small fortune on Christmas Eve Dinners. This year I'm glad to have stayed at home and avoided the crowds and the overpriced dinners offered at most restaurants in town. It was enjoyable preparing the food and celebrating with my nearest and dearest ... right here at home.

 

Smoked Salmon Carpaccio

(Recipe here. I've added sliced onions and black olives and garnished with fresh dill instead of parsley.)

My Daughter loves this dish so much.

Bacon and Cream Cheese stuffed Mushrooms.

(Recipe here)

Very cheesy & rich! Reading back the recipe, I think I might have overstuffed the mushrooms.  The Bacon and Cream Cheese filling was meant for 25 mushrooms but I crammed all into 12 mushrooms only. LOL!Anyway, they were good eaten with toasted crusty garlic bread.

 

Butterhead Lettuce, Grape & Tomato Salad with Raspberry Dressing

(Recipe for Raspberry Dressing here)

 

 Nigella Lawson's Molten Chocolate Babycake.

(Recipe here)

We ended the meal with Nigella Lawsons's Molten Chocolate Babycake with Strawberries & Whipped Cream. It was plate licking good ... I really meant it literally! Yum!