Rose's Kitchenette

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Pig Liver Soup

Liver Soup

 

Ingredients:

150g pig liver

20g fresh ginger, shredded

500ml water

Marinade:

2 tsp light soy sauce

1 tsp sesame oil

1/4 tsp pepper

1 tbsp Shaoxing wine

1/2 tsp cornstarch

Method:

1.  Rinse pig liver and slice thinly.  Marinate with marinade for 15 minutes.

2.  Bring water to a boil.  Add in ginger shreds and liver slices and give a quick stir to distribute the liver slices.

3.  Remove pot from heat, cover and let steep for a further 15-20 minutes.

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November 21st, 2014 Posted by | Confinement Food, Soups | no comments

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Pig Trotter With Ginger and Vinegar

Pig's Trotter In Black Vinegar

 

Ingredients:

1 pig trotter (foreleg) about 1.5 kg

500g old ginger

500g young ginger

1 bottle sweet black vinegar (750ml bottle)

750ml black vinegar

750ml water

150g brown sugar

5 tbsp sesame oil

1 tbsp salt

5 hard boiled eggs

Method:

1.  Peel and wash ginger.  Cut half into chunks and slice the remaining half.  Flatten ginger chunks lightly with a cleaver and set aside to dry.

2.  Heat a wok and dry fry the ginger over medium heat for 5 minutes.  Add 5 tbsp sesame oil and fry ginger until dry and fragrant.

3.  Add the sweet and sour vinegar, sugar and water.  Cover pot and bring to a boil then reduce heat and let simmer for 1 hour.

4.  Clean and cut pig trotter into big chunks.  Parboil with 3 slices of ginger and 1 tbsp Hua Teow Chiu for 20 minutes.  Rinse and drain well.

5.  Heat wok and stir-fry the blanched trotter pieces for a while.  Add 1 tbsp sugar and continue to stir-fry until the sugar is dissolved and fragrant.

6.  Bring the vinegar back to a boil.  Add in the fried trotter pieces, cover and simmer for 30 minutes.

7.  Boil eggs in a pot of water with 1 tsp salt and 2 tsp vinegar for 10 minutes.  Remove and soak in cold water.  Shell eggs and add to vinegar soup and continue to simmer for another 30 minutes.  Lastly season with 1 tbsp salt.

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November 21st, 2014 Posted by | Confinement Food | no comments