Rose's Kitchenette

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Steamed Minced Pork With Tai Tau Choi

Steamed Minced Pork With Tai Tau Choi

Ingredients:

200g minced pork

50g tai tau choi

1/2 tsp sugar

1 tsp light soy sauce

1 tsp cornstarch

some ginger shreds

Method:

1.  Wash tai tau choi and soak for 1 hour or more. Rinse and chopped fine.

2.  Combine minced pork with tai tau choi, light soy sauce, sugar and cornstarch.

3.  Mix ingredients well and place on a greased plate. Top with shredded ginger.

4.  Steam over high heat for 15 minutes.

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April 10th, 2013 Posted by | Meat | no comments

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Fried Spicy Pork

Fried Spicy Pork

Ingredients:

500g streaky pork

10 clove garlics, minced

1 tbsp chilli paste

1 tbsp taucheo

1 tbsp sugar

Method:

1.  Remove skin from streaky pork, wash and sliced thinly.

2.  Heat 2 tbsp oil in wok and fry the minced garlic.

3.  Add chilli paste and taucheo and fry until fragrant.

4.  Add Sliced pork and stir fry till cooked, seasoned with salt and sugar to taste.

Recipe by courtesy of Ms Irene Low

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February 8th, 2013 Posted by | Meat | one comment

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Ngoh Hiang

Ngoh Hiang

Ingredients:

500g minced pork

500g peeled prawns, diced

15 water chestnuts, peeled and chopped

1 stalk leek, sliced

1 tbsp light soy sauce

2 tsp five-spice powder

1 tsp pepper powder

2 tbsp plain flour

1 piece dried beancurd skin

1 egg

Method:

1.  Wipe beancurd skin with a damp cloth and cut into 24 pieces.

2.  Mix together the ingredients for the filling and let rest for 30 mins.

3.  Spread one portion of filling onto a piece of beancurd skin, roll up and seal edges with flour paste.

4.  Repeat for the rest of the filling and beancurd skin.

5.  Heat 3 cups oil in a frying pan and fry the rolls over medium heat until cooked and lightly brown.

 

 

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February 8th, 2013 Posted by | Meat | no comments

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Waxed Meat (Lap Yoke)

 waxed meat

Ingredients:

600g streaky pork

4 pieces raffia string

Seasoning:

75ml sweet black soya sauce

75ml black soya sauce

11/2 tbsp salt

2 tsp sugar

1 tbsp ‘Golden Flower’ Chinese wine

1/4 tsp saltpeter

2 tsp warm water

Method:

1.  Cut streaky pork into 4 pieces, each about 1 cm thick.  Prick meat all over with a fork.

2.  Bring a pot of water to a boil,  add the four pieces of meat and scald them.

3.  Remove and place meat in a pot.  Add saltpeter which has been dissolved in warm water and rest of seasoning.  Mix well and use a heavy object to press the meat for 12 hours.

4.  Poke a hole through one end of each piece of meat and tie with a raffia string.  Hang to dry in the sun for 4-5 days.

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June 1st, 2007 Posted by | Meat | 5 comments

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Waxed Sausage (Lap Cheong)

Waxed Sausage (Lap Cheong)

Ingredients:

600g pork fillet

60g pork fat

20g sausage casing

some rafia string

Seasoning:

1 tbsp Chinese rose wine

2 tbsp light soya sauce

2 tsp salt

2 tsp sugar

1/4 tsp saltpeter (optional)

2 tsp warm water (to dissolve saltpeter)

Method:

1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. Drain.

2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.

3. Place sliced meat into a big bowl. Firstly, add in the saltpeter solution and mix well. Next, add in the rest of the ingredients and mix thoroughly. Leave to marinate overnight.

4. Tie off one end of sausage casing, attach a funnel to the other end and gather sausage casing on funnel tube. Stuff marinated meat into casing. Squeeze to distribute filling evenly throughout the casing. When it is about 12-15 cm long, cut it off and tie with a raffia string. Prick generously on all sides of sausages to expel air.

5. Boil a pot of water. When boiling, put in the sausages to scald it. Remove and hang outside to dry or in a well-circulated area for 4 to 5 days.

6. Sausage may be steamed, deep-fried or baked, all over low heat for about 8 minutes. To serve, slice into paper-thin pieces.

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May 23rd, 2007 Posted by | Meat | 14 comments

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Roasted Sausages

Roasted Sausages

Ingredients:

150g lean meat

150g pork fat

150g liver

10g sausage casing

Seasoning:

1 clove garlic, ground

1 shallot, ground

2 tsp ground soya bean paste

1 tbsp Chinese rose wine

1 tbsp Hoisin sauce

1 tsp sesame oil

1/2 tsp pepper

1/2 tsp spice salt

1/2 tbsp sugar

1 tbsp cornflour

Gravy:

2 tbsp maltose

1 tbsp sugar

2 tbsp water

Method:

1.  Mix maltose and  sugar with water and steam till dissolved.  Set aside for later use.

2.  To make spice salt:  Heat a frying pan with 1 tbsp salt till hot then add 1/2 tsp 5-spice powder and fry over low heat till aromatic.

3.  Soak sausage casing with warm water till soft, then fix it to water tap.  Rinse until it is clean then hang up to keep dry.

4.  Cut pork fat into small pieces and season with 1 tbsp sugar for 6 hours.  Blanch in boiling water and drain for use.

5.  Cut liver into small pieces and season with 1 tbsp ginger juice.

6.  Place cut lean pork, liver and pork fat into a big bowl,  add seasoning ingredients and mix thoroughly.  Marinate for 30 minutes.

7.  Tie off one end of sausage casing.  Attach a funnel to the other end and gather sausage casing on funnel tube.  Stuff marinated meat into casing, squeeze to distribute filling evenly throughout the casing.   Prick sides of sausage with a needle then  knot at every 10-12cm intervals.

8.  Rinse in warm water and drain.  Soak sausages for half an hour in 1 tbsp water mixed with 1/4 tsp red colouring.

5.  Place sausages on a metal rack and roast in preheated oven at 180 C for 20 minutes.  Remove and dab with gravy (1), turn over and roast for a further 10 minutes or until cooked and golden brown.  Leave to cool, slice and serve with remaining gravy.   

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May 23rd, 2007 Posted by | Meat | 2 comments

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Pork Rendang

Ingredients:

500g pork

200ml thick coconut milk

1 tbsp coriander seeds

1 tbsp tamarind juice

Seasoning:

2 tbsp sugar

1/2 tbsp salt

Method:

1.  Boil pork in water for 5 minutes.  Rinse and drain.  Slice to 2.5 cm thick pieces and tenderise with the back of a cleaver.

2.  Place pork in a pan with the coconut milk, coriander seeds, salt and sugar and tamarind juice and bring to a boil.

3.  Boil till pork is tender and gravy dries up.  Dish up and deep-fry for 2-5 minutes.

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March 31st, 2007 Posted by | Meat | 3 comments