Moi Choy Khaw Yok 梅菜扣肉

外婆的梅菜扣肉在焖煮当中  Grandma's Moi Choy Khaw Yok, stewing slowly in the slow cooker.

材料很简单， 如下：
三成肉
蒜头
梅菜
菜油
水

阿嬷的方法：
梅菜用水浸泡， 去多余盐份， 洗净菜。切段放入slow cooker底层。
三成肉用热水烫一下。不要烫熟肉喔。去腥也让肉比较干净。然后切片。
锅中大火烧开油， 爆香蒜头和三成肉， 倒入slow cooker里。
爆香蒜头和三成肉的锅不用洗， 加入水烧开。水烧开后倒入slow cooker.
梅菜扣肉焖煮中可以试味道。如果梅菜在浸泡中去掉太多盐份， 可加盐继续烹煮。

Sweet and Sour Pork 咕噜肉

我不常吃猪肉。还是第一次煮咕噜肉呢。不过， 卖相还不错吧， 呵呵 ^^ 随意agakagak调制了54321酱料， 让自己容易记， 下次再煮就不难。味道如何？当然是好吃咯， 不然哪敢和你们分享？ ;)

I seldom take pork dishes and this is the very first time I'm cooking sweet and sour pork. I concoct my own sauce for easy remembrance. I call it the 54321 sauce and you will know why from the below. So here goes, easy 54321 sweet and sour pork :)

Step 1: Combine all of the below other than the flour and marinate for at least 30 minutes.
Ingredients:-
200g lean hind meat (cubed)
1 tbs sesame oil
1/3 tsp salt
1 egg
1 cup tapioca or corn flour (for coating prior to frying)

Step 2: Cube the below vegetables/fruits and set aside.

Ingredients:-

1/2 Japanese cucumber

1/2 red capsicum (or any color)

1/2 slice pineapple

1 small red onion

1 tomato

3 cloves garlic (crushed)

Step 3: Prepare the sauce by combining the below and set aside.

Ingredients:-

5 tbs of ketchup (Lee Kum Kee)

4 tbs of water

3 tbs plum sauce with ginger (Singlong)

2 tbs vinegar (Heinz)

1 tbs fine sugar

*see? Thats what I meant by 54321.

1) Coat pork in flour and fry in pan/wok till golden. Remove fried pork and set aside when done. *Note: Please discard any remaining marinating sauce.

2) In clean pan/wok, add a little oil and fried garlic til fragrant. Add onion and stir fry for a while and follow with capsium, tomato and cucumber. Stir fly swiftly by giving them a few stir. Add sauce.

3) When sauce is heated up, add pineapple and the fried pork. Swiftly stir and coat the meat evenly with the sauce. Off heat.

Serve hot with rice. Yummay! Enjoy!

Huai San Soup 淮山排骨汤

 Tasty soup that supplements the body, nourishes the yin and improves intellect.

Ingredients:
- 450g pork ribs or lean meat
- 450g Huai Shan (de-skin and cut into chunks)
- 20g wolfberries (rinsed)
- 20g dried longan (rinsed)
- 1 tangerine peel
- 12 cups of water
- salt to taste

1) Wash and scald pork.
2) Bring water to boil. Add pork, huai shan and tangerine peel. Bring to boil again and reduce heat. Simmer over small heat for 2 hours.
3) 15 minutes prior to turning off the heat, add the wolfberries and dried longan.
4) Add salt to taste.

Enjoy! 

浓郁芳香, 滋补养身, 养阴益智。

材料:
- 排骨或瘦肉 450克
- 淮山 450克 (去皮切块)...
- 枸杞 20克 (略洗)
- 龙眼干 20克 (略洗)
- 陈皮 1 块
- 水 12 杯 (注: 1杯约250毫升)
- 盐少许

1) 排骨洗净, 用沸水烫过。
2) 把水煮沸, 加入烫过的排骨, 淮山与陈皮。再煮沸, 然后以小火煲2个小时。
3) 息火前15分钟加入枸杞和龙眼干。
4) 加盐调味即可。

Meatballs & Spinach Soup with Wolfberries 肉丸苋菜枸杞汤

Ingredients:

- Ikan Bilis Stock (1.4litre)

- Mince meat (pork or chicken)

- 1 bunch of spinach (wash and cut 2-inch length)

- 11/2 to 2 tsp wolfberries (rinsed)

- 1 heap tbs cornflour

- 1 tbs soy sauce

- 1 tsp sesame oil

- pinch of salt and pepper

 

1) Prepare ikan bilis stock. ** I used the stock (700ml) that I have prepared and chilled in the fridge. I find it salty so dilute with water using a 1:1 proportion. Refer here for the preparation.

 

2) Combine mince meat, cornflour, soy sauce, sesame oil, salt and pepper. Mix well and roll them into balls.

 

3) Bring stock to boil and add wolfberries follow by meatballs, cook for a while and add spinach. Bring to a boil again and done.

 

Enjoy!

Click here for a step-by-step tutorial.

Soda Cracker Meatballs

 

Ingredients:

- 450g minced meat
- 2 tbs corn flour
- 2 tbs soy sauce (yes, 2 tbs coz Im nt using salt. I used kikkoman msg and preservative free premium soy sauce)
- 2 tsp of sesame oil
- 2 tsp of hua diao jiu
- 1 egg
- 12-15 pcs of cream cracker/soda biscuit
- A little pepper to taste

1) Place crackers into a ziplog bag and crush crackers using a rolling pin or even a plastic plate. I simply pound the crackers using the pin. If you are using a plate, you can 'chop' the crackers. Do not crush them too fine.

2) Marinate minced meat with soy sauce, sesame oil, hua diao jiu, corn flour and pepper. Combine thoroughly.

3) Roll marinated minced meat into roughly the size of a fishball.

4) Coat with egg and then with the cream cracker crumbs.

5) Deep fried till golden brown. And you may want to serve them with your favourite sauce.

Enjoy!

Click here for a step-by-step tutorial.