PORK AND EGG GOJI SOUP

This is a kind of soup that I usually prepare whenever I wanted a vegetable soup. It is easy to prepare yet aromatic and tasty. Moreover, it is nutritious soup with meat, eggs and leafy greens.The fragrance of the soup comes from the fried ginger slices and spring onions.Recipe adapted from Yum Yum Magazine No. 86 with modificationsIngredients[serves 3]200 gm Goji leaves - washed and drain in a colander100 gm pork belly or lean meat – sliced700-750 ml waterA few slices ginger1 stalk spring onions – cut 1 inch length1 egg – lightly beaten1 tbsp goji seeds [kei chee] - rinsed½ tsp of salt and msg or chicken stock granulesPepper to tasteMarinate...

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STEWED LOTUS ROOTS AND PORK BELLY

This is another Chinese pork belly recipe that is easy to prepare yet tasty and aromatic. Both the pork belly and lotus roots are stewed till the flavours are well absorbed by the ingredients.  This dish is quite similar to my earlier posting [Stewed Nam Yee Pork belly With Lotus Roots] with a difference in the flavouring ingredient.  Here, preserved soy bean paste [tau cheong] is used instead of nam yee.Overall, it is a delicious dish, good to serve with piping hot rice.  In the original recipe, this is served with fried rice.Like the earlier dish, this can be prepared earlier and just reheat before serving.Recipe adapted...

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EZCR#23 - BRAISED CHICKEN WITH RED DATES

Unbelievable that this tasty chicken dish is so easy to prepare. Only a few ingredients needed that are easily available in any Chinese kitchen. Simple ingredients, awesome tastes.Fragrant and tasty chicken pieces with softened sweet red dates. Hmmm….what a lovely dish. This dish is also versatile in that you can just eat it like this or add in some fragrant sliced Chinese leeks. Looks good, isn’t it? Nope, tastes good too.Shared some with my SIL and she called to inform that this dish is yummy.Ingredients3 deboned chicken whole legs with skin [medium size] – cut bite size pieces12 red dates12 cloves garlic – peeled keep whole12 slices...

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EZCR#22 - ANG CHOW FLAVOURED MEAT FILLET

Ang Chow [Red Yeast Wine Residue] is used as marinade for the pork fillet in this dish. This is quite similar to Ang Chow Char Siew and the difference is just the method of cooking. The seasoning sauce is only added after the meat is fried, then braised till almost dry.The meat is tender and tasty served with the sauce.Ingredients1 piece meat fillet [about 250 gm] 2 tbsp red yeast wine residue [Ang Chow]1 tbsp sesame oilSeasoning Sauce [combine]2 tbsp each of light soy sauce and brown sugar1 tbsp Shaoxing wine4-5 tbsp waterMarinate meat with red yeast wine residue for several hours or overnight.Heat a non-stick pan, add sesame oil. Pan...

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STEAMED MEAT PAUS [SANG YOKE PAUS]

This is another Sang Yoke Pau which I made using Agnes Chang’s recipe for the filling. While mixing the ingredients you can smell the fragrance of it. It is also very easy to prepare. Just combine all the ingredients and chill until required. The filling is not pre-cooked before use. I believe this is why the name is Sang Yoke Pau [meaning uncooked meat paus].Anyway, the filling is fragrant and the pau skin is soft, moist and chewy.  Nice.Recipe adapted from Agnes’s book – Let’s Eat [slightly modified]Ingredients For Filling300 gm pork or chicken – coarsely minced [I used 50/50 of both meat]100 gm water chestnuts or sengkuang [I used...

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