Showing Tag: "pork" (Show all posts)

Khao Poon Nam Phik ເຂົ້າປຸ້ນ Rice Noodles with Chillie Sauce

Posted by Kroocrew on Sunday, April 8, 2012, In : Laos 



The following recipe translated from Phia Sings recipe collection

(First) ingredients
  • 1 small rice-bowl (1/4 pint) of padek-(add 1/2 pint of water and) boil the padek until it is clear when strained *
  • 300 grams of pork, free of fat, minced, rolled into a big ball, poached in the padek liquid until cooked, and then taken out of the pot and finely pounded
  • 400 grams of pa nang (a catfish) or pa ked (any fish with scales)
  • 1 kilo of pork bones (to make pork broth)
  • 10 thin slices of galingale
  • 10 straight...

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Xiu Mai (Vietnamese Meatballs)

Posted by Kroocrew on Tuesday, September 13, 2011, In : Vietnam 



Xiu Mai or Vietnamese meatballs are seen in Chinese and Khmer Krom cusine with some variation which is as much by the cook as by the style of cusine. Some versions have a crunch element added with the addition of Water Chestnuts whereas other versions are completely smooth allowing a very soft and spreadable product suitable for use as a soft terrine as a sandwhich filling. Some are enhanced with a final braise in a tomato based sauce another and others in a caramel sauce. Northern Vietnam ...
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Mu Naem Tod แหนมทอด

Posted by Kroocrew on Friday, July 29, 2011, In : Thailand 



Pickling utilizing the properties of fermenting rice as a method for production of the pickling chemicals is used widely in Thailand and Laos. The technique with some variations is used for treating both meat and fish. The resultant product can be enjoyed uncooked or cooked and is a delicious option for meat or fish preparation.The process can be shortcut by using sodium nitrite but is not something that is recommended as being a very safe option. The pickling process otherwise can be allowe...
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Si Khrong Mu Naem ซี่โครง หมู แหนม (Fermented Pork Ribs)

Posted by Kroocrew on Friday, July 29, 2011, In : Thailand 





Ingredients:
  • 250gm (9 oz). end section of pork ribs
  • 10 cloves garlic (crushed and sliced)
  • 2 tsp. salt
  • 6 tbsp. steamed rice
Method:
  1. Put pork in a  bowl. Add salt, garlic and rice.
  2. With your  hands knead the ingredients together.
  3. Put the mixed pork in a glass bottle and seal the cap. Now, keep it in refrigerator for 3 nights.
  4. After 3 nights, deep fry the pork for 20minutes or until cooked alternatively  cook  in the oven.
This dish is fantastic. It's both the mixture of texture with the easy chewing of ...
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Nyonya Rice Dumplings

Posted by Kroocrew on Sunday, July 10, 2011, In : Malaysian (Nyonya) 





Ingredients :
  • 100g dried mushrooms
  • 300g lean pork
  • 1kg glutinous rice
  • 3 tbsp fried garlic
  • 2 tsp salt
  • 2 tbsp garlic (sliced)
  • 2 tbsp shallots (sliced)
  • 100g diced preserved winter melon
  • 20 pieces pandan leaves (or 40 bamboo leaves)
  • 20 pieces hemp string
Spices:
  • 1/2 tbsp pepper
  • 1.5 tbsp coriander powder
  • 1/2 tbsp dark soy sauce
  • 2 tsp light soy sauce
Method :
  1. Soak dried mushrooms till soft. Drain and dice finely. Cook lean pork in boiling water. Drain and dice finely. Reserve stock that has been used to boil pork....

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Rad Nah ราดหน้าหมูหมัก (Rice Noodles in Gravy)

Posted by Kroocrew on Monday, June 20, 2011, In : Thailand 



Rad Nah is a commonly seen dish on street stalls in Thailand. A good preparation is hard to beat but many times it is light on in flavour. Flavourant has to be added heavily as the starch gravy really neutralises a lot of this. Tasting while making is the essence of success.



Ingredients:
  • 500 gm (½ lb) Chinese broccoli; collard greens; standard broccoli or kohl rabi
  • 2 tablespoons Dark Soy Sauce
  • 350 gm (¾ lb) Fresh Flat Rice Noodles or 250 gm(~½ lb) of Dried Flat Rice Noodles.
  • 2 cloves garlic
  • 2 t...

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Asado de Carajay

Posted by Kroocrew on Sunday, June 19, 2011, In : Phillipines 


All Rights Reserved © Used with the kind permission of Frank Hung

Asado de Carajay is a Spanish creation and has been adopted by Phillipine cooks. This dish may be made with any of the meats mentioned but the combination is particularly suitable for large get-togethers.




Ingredients:
  • 1 ox tongue
  • ½ kilo pork
  • 1½ tbsp Soy sauce
  • ½ cup vinegar
  • 2 onions, quartered
  • ½ Tbsp paprika
  • 1 whole chicken
  • 1 bay leaf
  • 1 tsp black pepper-corns
  • salt to taste
  • 800 gm can mushrooms (400 gm fresh; 150 gm dehydrated reconstit...

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Moo Ping หมูปิ้ง (Grilled Pork Skewers)

Posted by Kroocrew on Friday, June 17, 2011, In : Thailand 




Moo Ping are often mistakenly called satay because they are often served with chicken satay being similar in presentation. The Moo Ping or grilled pork traditionally wasn't served with a peanut sauce this has changed a little in relatively recent years in travellers areas of Thailand. The small piece of fat generally placed at the top of the skewer adds that delicious flavour of grilled lard and the amount added is barely of consequence.




Ingredients:
  • fish sauce
  • garlic, 3-5 cloves
  • pork, 500 gm ...

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Yam Makheua Yao ยำมะเขือยาว (Eggplant Salad)

Posted by Kroocrew on Monday, June 6, 2011, In : Thailand 





Ingredients:
  • Thai Eggplant 2 halved lengthwise
  • Hardboiled egg 2 halved
  • Shallot ¼ cup thinly sliced
  • Dried shrimp 2 Tbsp finely pound
  • Minced pork 200 g
  • Water 120 ml (½ cup)
  • Mint leaves 1 bunch
  • Fish sauce 3 Tbsp
  • Lime juice 2 Tbsp
  • Palm Sugar 1 Tbsp
  • Coriander root paste 1 tsp
  • Thai chillies ½ tsp chopped finely
Method:
  1. Grill eggplant and when evenly cooked through, allow to cool, remove the skin and cut into 10 cm (2 in) pieces.
  2. Heat water in a pot over low heat, add minced pork and stir until cooked throu...

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Kao Chae Sawei

Posted by Kroocrew on Thursday, May 19, 2011, In : Thailand 



Kao Chae originally was a Mon recipe and a complicated process, “Kao Chae Sawei” or “Royal court Kao Chae” which we generally know nowadays is Kao Chae with jasmine water, it is served with side dishes which are fried shrimp paste and many color of boiled vegetable.

We called “Kao Chae Sawei” because the royal court attendant, Momluang Neung Ninrat, a palace cook, offered Kao Chae to King Rama V and it became one of his favorite dishes. After 1910, AD Kao Chae become well known wi...
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Muu Waan หมูหวาน (Sweet Pork)

Posted by Kroocrew on Thursday, May 12, 2011, In : Thailand 




A sweet caramel tasting pork used as a side dish to rice, or where a sweetness is needed to counter a spicy chilli dish.




Ingredients
  • 100 gms Fatty Pork (Thick Middle Bacon Cuts are Best)
  • 2 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 100 ml Water
  • 2 Tablespoons Dark Soy Sauce
Method:
  1. Put the sugar and enough water to moisten the sugar into a pot and place over medium heat.
  2. When caramelised add the balance of water, the soy sauce and salt into the pan.
  3. Bring to the boil and add the pork cut into small strips.
  4. Co...

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Muu Tod Gratiam Phrig Thai หมูทอดกระเทียมพริกไทย (Pork with Garlic and Pepper)

Posted by Kroocrew on Monday, May 9, 2011, In : Thailand 




This is a very typical lunch dish. It's available in most on the street restaurants and a common and popular choice in guesthouses in Thailand.

Once again freshness is the element that brings this dish to the highest enjoyment.




Ingredients
  • vegetable oil, 2 tbsp
  • pork fillet, 500 g
  • garlic, ½ bulb or 1 bulb of Thai garlic
  •  coriander roots, 10
  • light soy sauce, 1 tbsp
  • oyster sauce, 1 tbsp
  • fish sauce1 tbsp
  • sugar
  • white peppercorns, 2 tsp
For the dip:
  • garlic, 5 cloves
  • green Thai chillies (prik kee noo), chopped...

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Khao Soy Tai / Shan Kao Soi

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 





Khao Soi is a dish that appears in Northern Thailand and Northern Laos and is popular with travellers in these regions.  It's a typical market breakfast in Luang Nam Tha, Laos. This recipe is that for the Tai people in Northern Myanmar close to the China border and also for the Chinese Tai in Xishuanbanna. All the recipes resemble each other remarkably.




Ingredients:
  • 2 packet rice noodles (flat, medium size)
  • 4 cups ground pork or chicken (or 2 cups of each)
  • 3 medium-size ripe tomatoes (finely cu...

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Shan (Tai Yai) Fried Potatoes and Pork.

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 





Ingredients:
  • 250 gm (~1/2 lb) of pork shoulder, diced. {Any cut will do though…}
  • 1 large potato, boiled and diced
  • 1 whole medium onion, sliced
  • 1 large plum tomato
  • 3 cloves of garlic, smashed
  • 120 ml (½ cup) of vegetable oil
  • ¾ tsp of salt
  • A pinch of MSG (optional)
  • 1 tsp of dried chillie  (or 3-4 fresh Thai bird chili peppers)
Method:
  1. In a wok or heavy frying pan, heat the oil over medium. When heated, add the crushed (not chopped) garlic, and fry for 20-30 seconds, or until starting to color.
  2. Add the ...

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Nueh Mu Huung (Pork in Soy Sauce Gravy)

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan 





Ingredients:
  • 8-10 pieces of pork meat 4 cm cubes.( 1½” cubes)
  • 2 cloves crushed garlic
  • 1 tablespoon dark soy sauce
  • 1 tablespoon thin soy sauce
  • 1/2 teaspoon salt (variable)
  • 1½ teaspoon crushed ginger
  • 3 tablespoon cooking oil
  • 2- 2 ½ cups water
Method:
  1. Cut up the meat into uniform sizes, about 4 cm (1½ in) cubes. Place the meat pieces  in a bowl and marinade with garlic, ginger, soy sauces and salt. (30 min to 2hrs refrigerated)
  2. Put oil in cooking pot and heat. Add meat and stir till all piec...

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Zaub Pob Qhwv (Hmong Cabbage Rolls)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 




Hmong Cabbage Rolls are a signature Hmong Dish. They're referred to frequently in Hmong referenced recipe sites and the use of the cabbage makes a lot of sense as the cabbage is just grown so extensively by the Hmong in Laos and Vietnam.
In Thailand some thirty to forty years ago Thailand actively replaced opium crops with vegetable crops and endeavoured to create markets for these growers. The Hmong in Thailand were some of the "hilltribe" peoples this was aimed for. Cabbage was one of the ...
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Hnyuv Ntxwm Hmoob (Hmong Pork Sausage)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 


This is a Laos sausage similar except for a variation in herbs. Here it has been cooked in a continuous coil and then cut.

Undoubtedly the best pork sausages are made with boar meat. In many countries because the boar is a protected species, farmed pork has replaced this and makes a fine substitute. If you have access to legal boar then substitute the boar meat for the pork.




Ingredients:
  • 2.25 kg (3½ lb) pork or (wild boar)
  • 570 gm (1¼ lb) pork fat
  • Juice of three limes
  • 35 grams (about 2 tablespo...

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Peev Choj (Vermicelli with Bamboo and Pork)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 




This stir fry noodle is often served at Hmong feasts and other gatherings. It can resemble the Chinese Yunnan dish "Ants on a Tree".




Ingredients:
  • ½  bag of glass noodles.
  • 500 gm (~1 lb) ground pork
  • 3 Tbsp of chilli & soya bean sauce
  • 3 Tbsp of soy sauce paste or dark soy sauce
  • 3 Tbsp oyster sauce
  • 2 green onions minced or 1 Tbsp of onion powder
  • 2 large garlic clove minced , or 1 Tbsp fried garlic.
  • salt,
  • 1 Tbsp of ground black pepper
  • 1 batch of cilantro
  • 1 canned large bamboo shoots, shredded
  • 1 handfu...

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Hmong Caramelised Red Braised Pork (Nqaij Qab Zib)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 




Red braised pork hails from China. The red is produced by the prolonged braising in a Soy sauce product and suggests an illustrious food. An interpretation and local preparation of this Chinese food extends into Vietnam and Thailand and of course down into  Malaysia, Singapore and Indonesia. Like many multi-spiced meat dishes, this dish noticeably matures and improves with a delay in the period of production and eating. For this reason the recommendation of overnight storage is suggested.




I...
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Stuffed Chicken Wings ปีกไก่สอดไส้ทอด (Pik Kai Sawt Sai Tod)

Posted by Kroocrew on Thursday, March 31, 2011, In : Thailand 




This evergreen dish has its origins in China. There are many various recipes and the popularity of the dish has been adopted by just about every country in SE Asia with their own local variations and sub, sub, sub variations. It's a particularly convenient dish for picnics and outside barbecues for a couple of reasons: the wings can be par-cooked by an initial steaming thus making the pieces quite robust for transport. The part cooking extends the safety period outside of refrigeration. The ...
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Shrimp Cakes ทอดมันกุ้ง (Tod Man Kung)

Posted by Kroocrew on Wednesday, March 30, 2011, In : Thailand 




Ingredients:
  • 6  Thai garlic cloves
  • 1 Kg shrimp, peeled and cleaned.
  • 1/2 cup minced pork
  • ½ tsp salt
  • 2 pinches white pepper
  • 2 tsp. sugar
  • 1 egg
  • 2 tbsp. roasted sticky rice, roughly powdered
  • 2 cups panko breadcrumbs
  • Canola oil, for frying
  • Thai chillie sauce.
Method:
  1. Process shrimp and garlic into a very rough paste. Combine with sugar, egg, salt, pepper, pork, and ground rice. Transfer into a bowl and chill for about 1 hour.
  2. Place the panko into a shallow bowl or saucer.
  3. With lightly oiled hands, take about 2...

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Pork Skin Salad ยำหนังหมู (Yam Nang Moo)

Posted by Kroocrew on Monday, March 28, 2011, In : Thailand 


Image © All Rights Reserved. Used with the kind permission of Mr Jake Slagle.

This is a typical Lao/Thai salad with all the herbal input, the spice of chillie, the tang of lime juice and the nutty flavour of toasted sticky rice. For me this has the strongest Thai/Lao feel of any dish.

 The real individuality of this salad is its consistency. It has a "love it or hate it quality", a chewy firm gel like consistency of the softened pork skin and no other element of the pork. I have never read an...
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Pork Vindhalu

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 





Ingredients:
  • 1 kg (~2 lb) pork, cut into 2.5cm (1 in) cubes
  • 2-3 medium sized potatoes, quartered
  • 3 Tbsp vegetable oil
  • 2 Tbsp  chili powder (variable)
  • 1 tsp mustard seeds
  • 2 Tbsp wine vinegar
  • 480 ml (2 cups) water
  • 4 curry leaves
  • 5 cm (2 in) fresh ginger
  • 6 cloves garlic
  • 4 Tbsp, chili paste (variable)
  • 2 tsp turmeric powder
  • 1 tsp salt
  • ½ Tbsp cardamom seeds
  • 6 black peppercorns
  • 5 cm (2 in) cinnamon stick
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds
Method:
  1. Using a mortar & pestle or processor, grind ginger, garlic, chi...

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Feng Curry (Pork Mince and Offal Curry)

Posted by Kroocrew on Monday, March 21, 2011, In : Malacca Cristang 


Historic Timeline of Melaka.

15th century - 1511, the Malay Sultanate era
1511-1641, the Portugese era.
1641-1795, the Dutch era.
1795-1941, The British era.
1941-1945, the Japanese era
1945-1957, the British again
Then  Malaysian independence from 1957 till now.


"Feng" is a special Cristang curry cooked at Christmas. Its made up of pig offal and is stewed in a rich blend of the spices found in Malacca then. The Cristang used to rear pigs so that whenever a festive season came along the animal would ...

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Spicy Thai Meatballs ลูกชิ้นเผ็ด

Posted by Kroocrew on Sunday, March 13, 2011, In : Thailand 





Ingredients:
Tempura-style batter:
  • 1 egg yolk
  • 1 cup  cold water (preferably ice cold)
  • 1 cup  plain flour
  • 1 tsp  prik pon (freshly ground dried chillie)
  • 1 tsp  mustard powder
Meatballs:
  • 6 Tbsp  ground pork
  • 2 Tbsp  chopped onions
  • 1 Tbsp  chopped prik ki nu (birds-eye or dynamite chillies)
  • 1 Tbsp  freshly grated root ginger
  • 10 prik ki nu daeng (red chillies), with the stalks attached.
Method:
  1. Mix the egg yolk and water, then stir the flour to break up any lumps, and then dump the flour in the water and egg a...

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Sai Krok Isaan ไส้กรอก อีสาน (Isaan-style sausage)

Posted by Kroocrew on Sunday, March 13, 2011,




This is another local Isaan (NE Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however you can also  form the  meat into patties the size of small hamburgers.




Ingredients:

The Sausage:
  • 450 gm (1 lb) minced pork
  • ¼ cup minced garlic
  • ½ cup steamed sticky rice
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp MSG (optional)
  • ¼ cup lime juice
  • 2 Tbsp fish sauce
The accompaniments:
  • ¼ cup freshly roasted peanuts
  • ¼ cup ginger, sliced very thinly
  • ¼ cup shal...

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Kanom Muoi Canapés ขนมมุ้ยเค็ม

Posted by Kroocrew on Sunday, March 13, 2011, In : Thailand 





Ingredients
  • 6 slices of bread
  • 1 egg yolk
  • 3 Tbsp  fresh grated ginger,
  • 3 Tbsp  chopped garlic
  • 3 Tbsp  prik phom (ground red chillies)
  • 3 Tbsp  crushed toasted peanuts
  • 3 Tbsp  khao koor (ground toasted rice)
  • 2 med. duck eggs
  • ½ cup cooked crab meat,
  • ½ cup minced pork, cook completely in a wok or open pan
  • ½ cup minced mushrooms (dried shitake or wood ear mushrooms work well).
  • 3-4 dozen prik chi fa chillies
  • 2 Tbsp  powdered peanuts
  • 1 Tbsp  khao koor (roasted sticky-rice powder)
  • 1 Tbsp  prik phom
  • 1 cup  flour
  • 1...

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Crispy Puffed Pork Rinds แคบหมู (Kab Muu)

Posted by Kroocrew on Friday, March 11, 2011, In : Thailand 




Crispy puffed pork skin is almost a global snack. In asia most countries prepare this food and its generally purchased rather than home-made. The product is commonly eaten as a snack or accompanying alcoholic beverages. It is also used as an ingredient in many dishes and a garnish for many more, generally in a crushed or semi-crushed form.




Ingredients:
  • A sheet of pork-belly with the meat layers removed but a layer of fat still attached to the skin.
  • Rock salt
  • Lard or vegetable oil for cooking th...

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Taro Dumplings 芋頭角 Wu Gok

Posted by Kroocrew on Thursday, March 10, 2011, In : China 


Wu Gok as it's presented.


Inside the Wu Gok.
The external crispy net like coat with the moist very soft mashed taro batter enclosing the mixed pork, mushroom and shrimp filling.

The Taro dumpling is quite different to most other dumplings. The flavour is familiar but the texture is unique. The soft taro batter on the inside is rich and almost creamy. It has a "cold" element which is difficult to describe but is noticeable when eating it. The texture is changing all the way through and I think...

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Hong Kong Crispy Roasted Pork Belly (Siu Yuk) 脆皮燒肉

Posted by Kroocrew on Monday, March 7, 2011, In : China 





Ingredients:
  • 450 gm (1 lb) Pork Belly.
  • White sugar
  • White Pepper
  • "5 Spice" Powder
  • MSG (optional of course)
Method:
  1. There's as much or more sugar than all of the other ingredients combined. Use a small saucer or plate and just add a little 5 Spice powder and then go from there.
  2. Rinse the pork belly under running water and dry it well with paper towels.
  3. Lay the meat, skin-side down and score the exposed aspect of the pork belly.
  4. Add the dry seasoning to the three meat/fat exposed sides but not the skin....

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Mì Quảng (Noodle dish of Central Vietnam)

Posted by Kroocrew on Friday, February 25, 2011, In : Vietnam 



This dish is one of the popular noodle dishes of Vietnam and greatly enjoyed by locals and travellers alike. The Vietnamese tend to use it as a celebratory food but relish it at any time.



Ingredients:
  • 1 kg (~2 lbs) of small bones or pork spare ribs cut into 5 cm lengths (2 in)
  • 4  shallots,
  • 2-4  dried shrimp or 1/2 tsp shrimp paste
  • Salt
  • Sugar
  • 1 tbs of garlic
  • 250 gm (1/2 lb) pork belly
  • 250 gm (1/2 lb) whole shrimp
  • 2 Tbsp annato seeds (for colouring)
  • 30 ml (1 oz) Olive Oil
  • 3 tbsp of fish sauce
  • 1 tbsp pap...

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Vermicelli with Pork Leg and Mushroom.

Posted by Kroocrew on Monday, February 21, 2011, In : China 


Chinese love their canned food. Be it vegetables or meat, especially pork. Canned pork has been a hugely popular Chinese New Year food item and  are used to stuff hampers and gift boxes for Chinese New Year courtesy gifts to colleagues, friends or business partners and customers. There are several types of canned pork, pork ribs or pork legs. Usually they are pre-cooked with soy sauce and mushrooms.

Other pre-cooked meat items include whole carcass filleted duck, pork knuckles and so on. Some...
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Spicy Pork and Seafood Hotpot なべ物 (Nabe)

Posted by Luiz Hara on Monday, February 21, 2011, In : Japan 



Nabe  or Nabemono  is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes. Other dishes within the class are:

Yosenabe: is one of the most popular nabemono in Japan. Yose (寄) means putting together ,thus implies that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings.

Chankonabe (ちゃんこ鍋): was originally served only to Sumo wres...

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Khanom Pang Muu Yong (Bread-rolls with Pork Floss)

Posted by Kroocrew on Monday, February 21, 2011, In : Thailand 


This often presumed Thai food is actually from China. It's really a simple assembly without cooking of ingredients that are probably on hand in many Thai households. In fact there are only two ingredients other than the bread roll.

Ingredients:
  • Bread Rolls (Round and very fresh of a soft variety)
  • Mayonnaise. Here the Japanese mayo works very well with its tangy sweetness.
  • Muu Yong (Pork Floss) This can be made at home, but is a difficult and time consuming process. Very few Asian people would mak...

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Stir-Fried Smoky Bacon with Smoked Tofu 炒豆腐煙熏培根熏

Posted by Kroocrew on Sunday, February 20, 2011, In : China 





Ingredients:
  • 18 cm (~7") piece smoked Chinese bacon (about 115 gm (1⁄4 lb.)), rind removed and discarded
  • 2 tbsp. peanut oil
  • 340 gm (3⁄4 lb.) smoked tofu, cut into 2.5 cm (1 in) squares  about 8 mm (~1⁄3 in) thick
  • 10 dried chiles, such as árbol, stemmed and seeded, cut into 1 cm (~1⁄2 in) pieces
  • 10 Chinese garlic chives or scallions, green parts only,  cut into 2.5 cm (1 in) pieces
  • Light Soy sauce
Method:
  1. Put the bacon into a steamer basket set over a pot of simmering water. Cover and stea...

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Lap Yuk 自制腊肉 (Chinese Bacon)

Posted by Kroocrew on Sunday, February 20, 2011, In : China 





Ingredients:
  • 500g (~1 lb) Pork belly
  • 30g (1 oz) sugar
  • 40g (2 Tbsp) light soy sauce
  • ½ tsp dark soy sauce
  • 2 tsp 5 Spice powder
  • 1  tsp salt
  • 2 tbsp Shaoxing Wine (almost any fortified wine can be substituted for this)
  • ¼ tsp chicken stock powder. (Please note that most/all chicken stock powder has MSG within the powder mixture. This is used primarily as an ancillary flavourant and is not essential so can be skipped if preferred)


Method:
  1. Cut pork belly pork 1.5cm thickness strips.
  2. Mix marinade sauce in ...

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Hunan Red Braised Pork Belly 湖南紅毛氏紅燒肉

Posted by Kroocrew on Sunday, February 20, 2011, In : China 




A dish reported to be a favourite of Mao Zedong in his time in Beijing. Certainly will be a favourite of Pork Belly lovers who also enjoy the sweet caramelised flavour of pork and chillies




Ingredients:
  • 500 gm (~1lb) pork belly
  • Green onions
  • Star anise
  • 2 dried red chillies
  • Small cinnamon stick
  • 2.5 cm (1 in) piece fresh ginger, julienned
  • 2 tablespoons peanut oil
  • 2 tablespoons sugar
  • 1 tablespoon Shao Xing wine
  • Soy sauce,
  • salt
  • sugar
Method:
  1. Place the pork belly into a pan of boiling water and simmer until pa...

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Pork Toast (Nom Pung Nar Moo)

Posted by Kroocrew on Sunday, February 6, 2011, In : Thailand 







Ingredients:
  • 500 gm minced pork meat (lean)
  • ½ cup chopped Green Onion
  • 2½ cm ginger (peeled & crushed)
  • ½ tsp crushed garlic
  • 10 slices of "sandwich-loaf" bread
  • 1 Tbsp sugar
  • 1 Tbsp light soy sauce
  • ½ tsp ground black pepper
  • Oil for deep frying
  • Oil thermometer.(recommended)

Method:
  1. In a bowl mix the egg, pork, green onion, crushed ginger, crushed garlic, sugar, soy sauce and pepper until well mixed.
  2. Remove crusts from the bread if preferred.
  3. Spread an amount of the paste onto each bread slice. It's best to...

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Pork Satay หมูสะเต๊ะ (Satay Muu)

Posted by Kroocrew on Saturday, February 5, 2011, In : Thailand 





Ingredients:
  • Pork 350 gm, (thinly sliced with an amount of skin on each piece).
  • Coriander seed,  2 tsp.
  • Cumin, ½ tsp.
  • Galangal  chopped, 1 ½ tsp.
  • Lemongrass  chopped, 1 tbsp.
  • Turmeric powder, ½ tsp.
  • White ground pepper , ¼ tsp.
  • Asafoetida, generous pinch.
  • Coconut cream, ½ cup.
  • Bamboo skewers 15 sticks.
  • Salt. 
  • Sugar,1 tsp.
Method:
  1. Dry fry the cumin seeds and the coriander seeds in a pan on the flame.
  2. Grind or homogenise the roasted seeds into a powder then add the galangal and grind this followed b...

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Dồi Tiết (Blood Sausage)

Posted by Kroocrew on Saturday, January 22, 2011, In : Vietnam 





Ingredients:
  • 1 Kg (~2 lbs) pork blood.
  • 250 g (~½ lbs) ground pork meat.
  • 500 gm (~1 lbs) pork liver.
  •  3 tsp white pepper.
  • 2 bunch fresh Vietnamese Basil, chopped.
  • 1 bunch fresh Viet Coriander (Rau ram).
  • 500 gm (~1 lb) sausage casings
  • 2 pig kidneys.
  • 120 ml (2/3 cup) roasted peanuts, fractured.
  • 1 teaspoon salt.
  • 1 tablespoons sugar.
  • 1 / 2 teaspoon MSG. (optional)
  • Sausage casing. Wash with salt.


Method:
  1. Wash the casings well in salt solution for 30 minutes. Then rinse thoroughly in running water. This may ...

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Chuuka Manjuu - Japanese-Style Chinese Steamed Buns

Posted by Kroocrew on Sunday, January 16, 2011, In : Japan 





Ingredients:
  • 6 cups all-purpose flour
  • 2 x 7 gm (¼ oz) packages dry yeast
  • 1/2 cup sugar
  • 60 ml (¼ cup) lukewarm water
  • 1 cup boiling water
  • 1 cup warm whole milk
  • 2 tablespoons vegetable shortening or 2 tablespoons lard
  • 1 teaspoon baking powder
  • greaseproof paper
  • 400 g (14 oz) chinese-style roast pork
  • 1 cup finely chopped green onion
  • 6 dried shiitake mushrooms
  • ¼ cup canned water chestnuts, halved then each half cut into 3 pieces (optional)
  • 2 teaspoons dark roasted sesame oil
  • 2 x 2.5 cm (1 in) pieces fresh gin...

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Braised Chinese Trotters 冬菇猪蹄

Posted by Kroocrew on Saturday, January 15, 2011, In : China 


All Rights Reserved. © Used with kind permission of camemberu.com




Ingredients (general):
  • Pigs Trotters, 1 Kg (~2 lb 4 oz) (conveniently halved if possible)
  • Bean Curd Skin also known as Soybean thread, 2 (available in Asian groceries from a variety of sources inc Chinese and Japanese) or you can make your own if you really want a traditional food preparation half-day
  • Dried shiitake mushrooms, 60 - 120 gm (2-4 oz) (Dried shiitake mushrooms widely available)
  • Garlic, 6 cloves
  • Ginger, 60 gm (2 oz)
  • Lime...

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Pig’s Trotter with Vinegar

Posted by Kroocrew on Saturday, January 15, 2011, In : China 





Ingredients:
  • 2 pig’s trotters
  • 1 bottle of sweetened vinegar (Chinese commodity)
  • 5-6 tablespoon of light sesame oil
  • 1 large handful of black fungus soaked
  • 3 tablespoon of brown sugar
  • 6-8 dried chillies
  • salt to taste
  • 1 large piece of ginger, break into smaller pieces, skinned and bruised
Method :
  1. Clean pig’s trotter well, removing hairs and any discolouration, quick boil in  water to rid of extraneous fat and blood.
  2. Heat a thick pot with sesame oil and fry ginger pieces and dried chillies
  3. Add pig...

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Steamed Pork with Pickled Mustard Greens 冬菜扣肉

Posted by Kroocrew on Saturday, January 15, 2011, In : China 





Ingredients:
  • 500 g (~1 lb) pork belly
  • 1 Tbsp light soy sauce
  • 2 Tbsp chopped garlic
  • 200 g (~½ lb) Sweet Mui Choy*, diced, soaked

Seasoning A:
  • 2 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp oyster sauce

Seasoning B:
  • 1 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 Tbsp oyster sauce
  • ½ Tbsp sugar
  • ½ tsp Five Spice powder

*Sweet Mui Choy is another preserved form of Pickled Mustard Greens. This product is sweetened during the process so is quite different to the salted kind mentioned include...
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Imitation Shark Fin Soup 碗仔翅

Posted by Kroocrew on Friday, January 14, 2011, In : Singapore 





Ingredients:
  • 2 Tbsp sesame oil
  • 1 spring onion/scallion finely chopped
  • 2.5 cm (1 in) ginger, peeled and finely chopped
  • 4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
  • 2 tbsp Rice wine
  • 2.25 Litres (~2 ¼ quarts or 9 cups)  gourmet stock
  • 240 gm (8 oz.) boned chicken breast, shredded
  • 240 gm (8 oz) small shrimps, peeled
  • 1 ½ Tbsp. soy sauce
  • 1 ½ Tbsp cornstarch, blended with 1 tbsp chicken stock
  • A dash of black vinegar or brandy (optional)
  • 150g imitation shark fin


Method:

  1. Pr...

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Szechuan Ma La Steamboat 四川麻辣火锅 (Szechuan Ma La Huo Guo)

Posted by Kroocrew on Saturday, January 8, 2011, In : China 





Ingredients:
  • 5 small dried chillies (more if desired)
  • 1 tablespoon peanut oil (more if using more chilies)
  • ¼ - ½ cup lard (duck fat always works.)
  • ¼ cup chillie bean paste
  • ¼ cup black bean garlic sauce
  • 8 cm (~3 in) piece of fresh ginger, peeled & cut into 2mm (1/8 in) thick slices
  • 2 litres (2 qt) chicken stock
  • 1 tablespoon rock sugar
  • 1/3 cup rice wine or dry sherry
  • 1 teaspoon whole Szechuan peppers (optional) Szechuan pepper is spicy but noticeably it has a numbing effect on the lips and tongue....

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Khao Kha Muu ข้าว ขา หมู (Stewed Pork Leg Over Rice)

Posted by Kroocrew on Thursday, January 6, 2011, In : Thailand 




Sometimes this dish is called Khao Gaeng Muu. It is a most commonly seen and widely enjoyed dish often served in street markets or food stalls at dinner time. It's Chinese in origin and the best preparation is considered to be in Ubon Ratchathani.




Ingredients:
  • 1 kg (2 lbs) fresh pork hocks
  • 1 head of garlic
  • 3 cilantro/coriander roots (washed and crushed)
  • 1 tsp. soy sauce
  • 1 tsp. five spice powder
  • 20 chillies (trimmed and crushed)
  • 1 tsp. thick sweet soy sauce
  • 1 tsp. sugar
Plate serving:
  • 1 cup streamed ric...

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Fawm Kauv (Hmong Rice Noodle Crepes)

Posted by Kroocrew on Tuesday, January 4, 2011, In : Hmong 


© All Rights Reserved. Used with the kind permission of Tiaj Yaj.



Ingredients:
  • 500 gm (~1 lb) Ground pork
  • 3 chopped scallions
  • 2 diced coriander roots and/or some chopped leaves
  • 1 cup wood ear mushrooms rehydrated and diced.
  • Fish sauce (optional)
  • Freshly ground black pepper
  • 2 cups rice flour
  • 1 cup potato starch
  • ½ cup tapioca starch
  • 3 tablespoons vegetable oil
  • 5½ cups water

Method:

Preparations and filling
  1. Make the crepe slurry by mixing the flours in a large bowl.
  2. Add the water and oil and mix well by h...

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Khanom Tian ขนมเทียน ( Savoury Packets)

Posted by Kroocrew on Monday, January 3, 2011, In : Thailand 


CC license

There are a few variations of this khanom including other savoury and a number of dessert types. They are often made for religious festivals and different communities make them for different festivals including the Festival of Ghosts and the Chinese New Year. They are very much a simplified mini version of the Vietnamese Banh Chung New Year Cake made for their TET festival.



Ingredients:
  • 1 kg (2 lb) sticky rice flour
  • 3 cups water
  • 8oo gm (1 lb 9 oz) palm sugar
Filling:
  • 80 ml (1/3 cup) minced pork
  • 1...

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Bawan 肉圓 (Taiwanese Meatball Dumpling)

Posted by Kroocrew on Thursday, December 30, 2010, In : Taiwan 





Ingredients:
Covering
  •  80 gm (½ cup)  rice flour
  • 12 Tbsp sweet potato flour
  • 1340 ml (45 1/3 fl oz) water
  • 450 gm (1 lb) sweet potato flour

Filling
  • 2 Tbsp vegetable oil
  • 2 bunches of scallions, chopped
  • 11 dried shiitake mushrooms
  • 450 m (1 lb) minced pork tenderloin,
  • 1 can (225  gm or 8 oz) bamboo shoots (sliced)
  • 450 gm (1 lb) shrimp (about 22)
  • 3 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper

Sauce (sweet rice paste)
  • 240 ml (1 cup) long grain rice flour
  • 720 ml (3 cups) water
  • 120 ml (½ cup) sugar

Garnishes
  • C...

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Lao Salad Dressing (Nam Chim Lao Pak)

Posted by Vincent Fischer-Zernin on Monday, December 27, 2010, In : Laos 





Ingredients:
  • Egg, hard boiled
  • Pork & garlic - minced
  • Fermented fish (pa daek)
  • Lime juice
  • Fish sauce & sugar
  • Fresh herbs

Optional : "olive oil & vinegar is my addition to this otherwise ingenuous Lao dressing"  VFZ.

Method:
  1. Keep egg-whites for decoration. Mix egg yolks with fish sauce and sugar and work into a firm mass.
  2. ‘Fry & Simmer’ the minced pork with fermented fish.
  3. When nearly done, add egg mix and fry a little longer.
  4. Remove from pan, let cool down or refrigerate overnight. I like salad dressi...

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Braised and Fried Pig's Tails (紅燒豬尾巴)

Posted by Kroocrew on Saturday, December 25, 2010, In : China 





Ingredients:
  • 10 pig tails, rinsed.
  • 1 onion, coarsely chopped
  • 1 teaspoon chillie powder, or to taste
  • salt
  • 1 tsp "Five Spice"
  • 1 quartered onion,
  • 2 stalks cut celery
  • Cumin seeds or powder,
  • Chillie powder,
  • 2 Tbsp Shao Xing Wine
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • Oil
Method:
  1. Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. (This step removes a lot of the extraneous fat and blood and produces a clearer stock and cl...

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Yad Sai Puak Lukchin Muu ยัดไส้ผักลูกชิ้นหมู (Vegetable Stuffed Pork Balls)

Posted by Kroocrew on Tuesday, December 21, 2010, In : Thailand 





Ingredients :
  • 100 gms Pork belly Mince
  • 10 gms Garlic chives
  • 15 gms Khye Chiam (pickled Mustard Greens. Rinse in water to remove excess salt.)
  • 25 gms finely diced Carrot
  • 30 gms finely diced Onion
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Light Soy Sauce
  • 1/4 Teaspoon White Pepper
  • Panko (Japanese breadcrumbs)
  • Oil for deep frying
Method:
  1. In a bowl mix well the fish  and soy sauces pepper and pork mince. Leave it stand for 15 minutes
  2. Take a piece of the the mix pork mince, ~ 25gms. Make a flat pattie and spoon th...

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Pork Shogayaki 豚肉の生姜焼き(Ginger Pork)

Posted by Kroocrew on Wednesday, December 15, 2010, In : Japan 





Ingredients:
  • 4 Pork Loin Slices, sliced thinly (~ 5mm or ¼ in) If preparing these yourself you can facilitate the process by part freezing (30 minutes in the freezer) the loin steaks and slicing them while firm.
  • Pepper
  • Flour
  • Light Soy Sauce, 1 Tbsp
  • 1 Tbsp Sake, 1 Tbsp
  • 1 Tbsp Mirin, 1 Tbsp
  • Sugar, 1/2 tsp
  • Grated Ginger, 1/2 tsp
  • Grated Garlic, 1/2 tsp
Method:
  1. Prepare the Ginger Sauce by combining the Soy sauce, Sake, Mirin, sugar, Ginger and Garlic and mix well until the sugar dissolves. Leave aside....

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Char Yoke (Braised Pork with Black Funghi)

Posted by Kroocrew on Friday, December 10, 2010, In : China 





Ingredients:
  • 250g lean pork cut into pieces
  • 3-4 pieces of wood ear fungus soaked
  • 2 cloves of garlic chopped
  • 1 piece of fermented beancurd (“nam yue”/ “tau ju”)
  • Dash of oyster sauce
  • Water
Method:
  1. Marinade the pork with 3/4 piece of the fermented bean curd and a dash of oyster sauce. Set aside for at least half an hour. Half a day would be better.
  2. Wash and soak the wood ear fungus (mu er – Mandarin or mok yue – Cantonese or bok nee – Hokkien) then when rehydrated, slice it into thin slic...

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Gio Thu (Head Cheese or Brawn)

Posted by Kroocrew on Friday, December 10, 2010, In : Vietnam 






Ingredients:
  • 2 pig's ears
  • 2 pig's tongues
  • 1 snout
  • 2  hocks (bones discarded)
  • 2½ Tbsp fish sauce
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 2 medium shallots, minced
  • 2 tbs coarsely cracked peppercorns
  • 1 cup black fungus ( Woodear mushrooms) soaked for about 1/2 hr and drained
  • cooking oil
  • 2-3 empty medium sized round tin cans, cardboard cans and plastic sandwich bags or cling wrap. An alternative is a potted meats press. 
Method:
  1. Clean the ears, tongue, snout and ham hocks with a small scrubbing brush under runni...

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Pos Weng Chrouk Char Manor ពោះវៀនជ្រូកឆាម្នាស់ (Stir-fried Pork Intestine with Pineapple)

Posted by Kroocrew on Thursday, December 9, 2010,




Ingredients :
  • 250 gm (½ lb) Cleaned pork small intestine
  • 2 Tablespoons salt
  • 2 Tablespoons baking soda
  • 1 litre (4 Cups) water
  • 2 Tablespoons vegetable oil
  • 3 Cloves garlic, minced
  • 1 Yellow onion,sliced
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • ¼ Teaspoon black pepper
  • 1 Fresh pineapple, shelled and cut to small chunks, or 1 large can pineapple pieces.
  • 2 Stalks green onion, chopped
  • 1 handful chopped fresh cilantro
Method:
  1. Cut pork small intestine to bite sizes, then turning it inside o...

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Steamed Meat Balls 蒸肉丸

Posted by Kroocrew on Thursday, December 9, 2010, In : China 





Ingredients:
  • 1 cup glutinous rice
  • 1 lb ground pork
  • 1 egg white
  • 4 tbsp chopped leek
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tbsp wine
  • ¼ tsp MSG (optional)
Method:
  1. Soak glutinous rice at least 3 hours. Drain.
  2. Mix pork thoroughly with all other ingredients and form four large balls.
  3. Roll pork balls in glutinous rice until they are heavily covered.
  4. Arrange on plate and steam for 40 minutes. Serve hot with soy sauce and mustard.

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Pig Stomach Soup 豬肚湯

Posted by Kroocrew on Wednesday, December 8, 2010, In : Malaysian (Nyonya) 


All Rights Reserved ©  Used with the kind permission of Rosanna Leung



Ingredients:
  • 500g (~1 lb) Pig stomach
  • 500g (~1 lb) Pork ribs/Chicken
  • 150g (5 1/3 oz) Water chestnut
  • 100g (3½ oz) Preserved vegetables (available in packets at Asian groceries)
  • 40g (1½ oz) Ginger
  • 40g (1½ oz) Shitake mushroom (rehydrated)
  • 30g (1 oz) Garlic
  • 20g (¾ oz) Yunan Chinese Ham
  • 20g (¾ oz) Spring Onion
  • 1tsp Peppercorn, (crushed)
  • 2litres ( 2 quarts) Water
  • 1tsp Salt, to taste
  • 1tsp Pepper, to taste
Methods:
  1. Prepare the pork stomac...

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Pig Stomach, Peppercorns & Preserved Vegetables Soup

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 
Ingredients:
  • 500 gm (~½ lb) pig stomach
  • Packet of sour preserved vegetable (suen choi)
  • White pepper-corns (cracked freshly)
  • pork bone(s)
  • Beancurd sheets (available in Asian groceries)
  • 1 litre water
  • salt
Method:
  1. Prepare the pigs stomach as outlined here.
  2. Prepare the pork bones by adding  to a pot of water on the heat until it boils. Skim off the impurities on the surface and remove from the heat.. Rinse in cold water.
  3. Then into a pot of boiling water add
  4. Slices of pig stomach, sour preserved vegetable ...

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Preparing Pig’s Stomach 豬肚 (Zhū dù)

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 


Used with kind permission. © 2008, Julie Ciamporcero Avetta. All rights reserved.


Ingredient Name: Pig stomach, hog maw, pig maw. It is usually the inner lining/muscle of the stomach and if properly cleaned, contains no fat
Available widely in wet markets all over Asia. You can sometimes buy this as prepackaged and pre-cut from Asian supermarkets

Method:
  • Rinse in warm water prior to use
  • In soups, it is recommended to blanch the stomach before adding to soup. this removes any extraneous blood and...

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Abalone with Pork Stomach in Broth

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 




Ingredients:
  • 250 gm to 500 gm (½ 1-lb) can abalone
  • ½ precooked pork stomach*
  • 110 gm (4 oz) pickled cabbage
  • 1 precooked medium-sized bamboo shoot
  • 120 ml (½ cup) stock
  • ½ teaspoon salt
  • ¼ teaspoon MSG (optional)
  • 1 teaspoon rice wine
  • 1 litre (4 cups) stock
  • 1 teaspoon salt
  • ½ teaspoon MSG (optional)
  • ½ teaspoon sesame oil
  • 1 teaspoon rice wine
Method:
  1. Slice abalone, pork stomach, pickled cabbage and bamboo shoot into thin slices 5 cm (2-in) long and 1 cm (2/3 in) wide.
  2. In a medium-sized soup bowl, arrange the ...

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Bì (Pork Skin with Roasted Rice Powder)

Posted by kroocrew on Wednesday, December 8, 2010, In : Vietnam 


All Rights Reserved © Used with Chau's kind permission.



Ingredients:
  • 200g (7 oz) cooked thinly sliced pork skin (available from Asian groceries)
  • 400g (14 oz) pork shoulder
  • 85g (3 oz) roasted rice powder
  • 1½ teaspoons sugar
  • 1 teaspoon salt

Method:
  1. Cook the pork in boiling water with a bit of salt. Allow the meat to cool and thinly slice into matchstick size.
  2. Put the pork skin in a strainer and pour some warm water over it as this will soften the pork skin. Shake out the excess water and leave to dry....

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Pork & Shrimp Mushroom Dumplings – Siu Mai ( Khanom Jeep )

Posted by Kroocrew on Tuesday, December 7, 2010, In : Thailand 


Almost but not quite.


 



Ingredients:
Wrappers 
  • 200 gms. (7 oz) Wheat Flour
  • 2 Tablespoons Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 2 Eggs
Filling 
  • 20 fresh shrimp with heads and legs removed
  • 100 gms ( 3½ oz) minced pork
  • 3 dried Shitake mushrooms
  • 2 carrots
  • 1 Spring Onion
  • 30 gms (1 oz) cilantro/coriander leaves
  • 1 egg
  • 2 teaspoons salt
  • 2 Tablespoons oyster sauce
  • 4 garlic cloves
  • 2 Tablespoon cassava starch (or corn starch)
Preparing the wrappers
  1. Put the salt, sugar, and flour into a bowl and mix it.
  2. Beat the eggs togethe...

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Pork Mince Omelette ไข่เจียวหมูสับ (Kai Jieow Mu Sup)

Posted by Kroocrew on Monday, December 6, 2010, In : Thailand 





Ingredients: 
  • 3 Large Eggs
  • 75 gms ( 2½ oz) Pork Mince
  • 2 Tablespoons Light Soy Sauce
  • 1 Tablespoon Fish Sauce
  • 1/2 Teaspoon Sugar
  • 10 gms (1/3 oz) Coriander Leaves
  • 10 gms (1/3 oz) Spring Onion (say 1 green onion)
  • 2 Big Red Chillies
  • 100 ml (½ cup) Oil
  • 1/2 Teaspoon White Pepper

Method:
  1. Chop the coriander, spring onion and chillies.
  2. Whip the eggs in a mixing bowl.
  3. Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly.
  4. Put oil into frying pan and preheat th...

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Fruit & Pork Blossom ขนมเจ้าเมือง (Khanom Chau Meuang )

Posted by Kroocrew on Monday, December 6, 2010, In : Thailand 


A quintessential Thai recipe. The filling is  pork, peanuts and glacé fruits, both sweet and savoury.
 



Ingredients:
Filling
  • 30 gms (1 oz) pork with fat & rind. (Suggest a piece of pork belly)
  • 50 gms (1¾ oz)chopped glacée fruits
  • 30 gms ( 1 oz) chopped peanuts
  • 20 gms (¾ oz) sesame seeds
  • 1 teaspoon salt
  • 1-2 Tablespoon oil
  • gelatin for glaze
Dough
  • 130 gms (4½ oz) rice flour
  • 1/2 teaspoon cassava starch
  • 1/2 teaspoon tapioca flour
  • 250 ml (1 cup) water
  • 2 Tablespoon oil
  • 2-3 drops of food colour or make the tr...

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Stuffed Angkadei

Posted by Kroocrew on Monday, December 6, 2010, In : Cambodia 




Angkeadei, tree flowers, are seen growing widely with their large white pendulous flowers in Cambodia,Thailand, Laos and other surrounding countries. The flower is that of the Sesbania grandiflora also known by other names as (sesban, agati, dok khae, katuray). The plant is a native of Hawaii.




Ingredients  
  • 40 gms (~1½ oz) Angkadei (the flower buds)
  • 10 Shrimps with the shells, head and vein removed then minced.
  • 30 gms (1 oz) Pork Mince
  • 1 Teaspoon Salt
  • 1 Tablespoon Sesame Oil
  • 2 Tablespoons Ligh...

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Klour Kling คั่วกลิ้ง

Posted by Kroocrew on Saturday, December 4, 2010, In : Thailand 







Ingredients:
  • 220 gm (½ lb) finely minced pork.
  • Red Curry Paste. 2 ½ Tbsp
  • Kapi 2/3 Tbsp.
  • Kaffir lime leaves, 4-5.
  • Granulated sugar
  • Fish sauce.
Method:
  1. Finely slice the Lime Leaves and set aside.
  2. Stir-fry the meat on high heat with frequent mixing. Need to drive out moisture so as to obtain a roasted flavour rather than a steamed flavour.
  3. Add the chillie paste and Kapi.
  4. Stir continuously on the high heat.
  5. Add  fish sauce and a half Tbsp of sugar. Mix and taste and adjust the Fish-sauce or Sugar as pr...

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Pork with Coconut Milk and Pineapple សម្លខ្ទីស (Samlor Khtis)

Posted by Kroocrew on Monday, November 29, 2010, In : Cambodia 





Ingredients
  • 600 g (1 lb 5 oz) pork
  • 4 Tbsp. Khmer curry paste
  • 4 Tbsp. cooking oil
  • 300 ml (1 1/4 cups) coconut milk
  • 1 small pineapple
  • 4 round eggplants or 1 long eggplant
  • 1 Tbsp. tamarind pulp
  • 1 small bunch Thai basil (Horapha)
  • 3 Tbsp. fish sauce
Method
  1. Cut the pork into large cubes. Peel and quarter the pineapple,  cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
  2. Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves f...

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Keng Kalampi Jak (Cabbage Soup with Minced Pork)

Posted by Kroocrew on Sunday, November 28, 2010, In : Laos 

Phia Sing


This is a recipe used   for the Lao Royal household as cooked by Phia Sing




Ingredients:

  • 1 ½ lb lean pork bones
  • 6 bulbs spring onions
  • 2 bunches of cilantro
  • ½ lb lean minced pork
  • ¾ sliced medium cabbage, or 4 cups
  • 10 finely sliced shallots or small onions
  • 1 large egg
  • 1 tsp ground black pepper
  • ½ bunch finely chopped cilantro for garnishing
  • Salt to taste

Method:

  1. Cut off any fat from the pork bones. Boil the bones in water and 2 Tbsp of salt on medium heat. When it starts to boil, a layer of impur...

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Kai Aw (Lao Chicken Stew)

Posted by Kroocre on Monday, November 22, 2010, In : Laos 






Ingredients
  • 1.5 kg Chicken
  • 2 cloves garlic
  • 1tbsp Oil
  • 2 medium Onions
  • 1 stalk lemon grass
  • 4 small round aubergines
  • 250 gm Minced meat
  • salt
  • 1/2 tsp ground black pepper
  • Bouquet garni of 1 tsp szechuan pepper-corns
  • 2 chillie
  • 1 tbsp chopped cilantro leaves
  • 1/2 cup sliced Shitake mushroom (use rehydrated mushroom)
  • 1/2 tsp ground Cumin seed
  • 1 tsp ground Coriander seed
  • 4tbsp cooked sticky rice as flattened cakes 1 cm thick (1/2 in) and toasted until brownish
  • 1 cup thick coconut milk
  • 2 cups Thin coconut milk   
Method...
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Banh It (Sticky-rice Dumplings)

Posted by Kroocrew on Sunday, November 21, 2010, In : Vietnam 





Ingredients:
  • 450 gm (16 oz) bag of glutinous rice powder
  • 400 ml (1 2/3 cups) water
  • 1 tsp salt
  • 225gm (1/2 lb) small to medium shrimp, cleaned, de-shelled and deveined cut into small 0.5-1 cm (1/4-1/2 in) pieces
  • 225 m (1/2 lb) pork belly cut into small 0.5-1 cm (1/4 to 1/2 in) pieces
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2 tsp pepper
  • 1 tsp dark soy sauce
  • 1 cup split mung beans, soaked in water for at least 4 hrs
  • banana leaf or aluminium foil, cut into small 7.5-10 cm (3-4 in) squares
  • 1 green onion/scallion, thinly...

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Pork Chocolate Paradise Truffles (Khanom Muu Chocolat Suan).

Posted by Kroocrew on Friday, November 19, 2010, In : Thailand 





Ingredients:
  • 360 gm  (12-oz) package of Muu Suan (Thai sugar cured BBQ Pork) 
  • 450 gm (1 lb) of chocolate couverture. (this can be your personal preference and is worth experimenting with)
Method:
  1. Put the muu suan in a single layer on a paper towel-lined microwave-proof plate, place another layer of paper towel on top, and nuke it on high for a minute. The alternative is in a moderate oven for a few minutes to crisp up the meat and liquefy the fats.
  2. Press to exclude more fat and absorb it into th...

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บูตะอุมามิ .. สุโค่ย.. ( Grilled pork neck, Japanese style)

Posted by Kroocrew on Friday, October 29, 2010, In : Thailand 





ส่วนผสม
  • คอหมู 500 กรัม
เครื่องปรุง
  • น้ำตาลทราย 2 ช้อนชา
  • ซีอิ๊วญี่ปุ่น 4 ช้อนโต๊ะ
  • มิริน 4 ช้อนโต๊ะ
  • พริกป่นญี่ปุ่น 2 ช้อนโต๊ะ

Ingredients
  • 500 g Pork neck fillet
Seasonings
  • 2 teaspoons Sugar
  • 4 Tbsp Japanese soy sauce
  • 4 Tbsp Mirin
  • 2 tsp chillie powder ( variable according to cooks preference)

Method:
  1. หมูหม...

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Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 





Ingredients:
  • 1.5 lb pork butt or shoulder , sliced 3 mm (~1/4 in) You can ask your butcher to do this or by chilling the meat until just beginning to freeze and with a sharp knife this is quite easy to do.
  • 1/4 cup minced Lemongrass (xa bam).
  • 1 14oz. package of vermicelli
  • 1/4 cup sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp ground pepper
  • 2-3 cloves garlic, minced. (use more according to taste)
  • 2-3 shallots, minced.
  • Mint (rau thom), Perilla (tia to), beansprouts (gia)
  • Cucumber, diced matchstick size
  • Lettuce, thinly c...

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Stuffed Pig's Leg

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 
You can see a very good image of this dish here



Ingredients:
  • 600 g (1 1/3 lb) pork meat recovered from the leg
  • pinches ground allspice
  • dashes of Chinese cooking wine, dry sherry, brandy or cognac
  • 1Tbsp of crushed or chopped garlic
  • 50 g (1¾ oz) fat (butter, duck fat or pork fat)
  • 200 g (7 oz) red onions or shallots, chopped
  • ¼ tsp ground star anise
  • 1 indian bay leaf
  • 1 – 2 green onions (spring onions, scallions), minced
  • 1 teaspoon minced ginger
  • 1 large egg
  • ¾ teaspoon salt
  • 1 teaspoon granulated sugar
  • 3 tabl...

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Som Muu

Posted by Kroocrew on Thursday, October 21, 2010, In : Laos 
This is a Lao and popular Thai smallgood once again its origin is Vietnamese (Nem Chua) but more obvious than in Vietnam. It makes a great snack or can be used in other dishes such as  Nhem (Lao Rice Salad).
It can also be eaten “as is” and is great as an apertiff or with Miang. The fermentation produces lactic acid which pickles  the meat. The salt acts as a part inhibitor to bacterial growth and adds a balance of taste to the end product.





Ingredients:
  • 1000g Minced Pork
  • 200g Pork Skin
  • 24g Tab...

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Braised Pig's Tongue with Spicy Vinaigrette dressing. (ลิ้นหมูซอสเผ็ดเปรี้ยว)

Posted by Kroocrew on Monday, October 11, 2010, In : Thailand 


Today I walked down to the "shop" at the entrance to the Soi. The shop is a typical "Ma & Pop shop" with what appears to be a random collection of essentials and other items both of a food line and general purpose nature. As there are, the cigarettes are hidden from view in a box on a higher shelf out of the view of the sheriffs as are the bottles of lao or distilled rice spirits referred to as whisky when translated by the Thai. (An exceptionally strong brew with alcohol content up to 120o,...
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Cháo Huyết (Pork Blood Congee)

Posted by Kroocrew on Tuesday, October 5, 2010, In : Vietnam 
Congee variations are almost infinite but this one I think is a little different to most. With the boutique resurgence in popularity of all things offal and traditional this could be grouped with the very British black pudding







Ingredients:
  • 2-3 cup of thick congee
  • 1 T small fried shrimp
  • 1 T cooked pork skin (optional)
  • 1/2 cup congealed pork blood
  • 2 Chinese crullers, cut into rings
  • 2 T chopped green onion and cilantro
  • fish sauce, sugar, salt, pepper to taste
Method:
  1. This is made from thick congee, or y...

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Sach Chrouk Pakon Char Marik ឆាផែ្អមបង្គារជាមួយម្រិច (Caramelised Peppered Pork and Shrimp)

Posted by Kroocrew on Tuesday, October 5, 2010, In : Cambodia 
Another cross-cultural delight. This dish has its origins in Vietnam and Vietnam has a popular similar dish widely available. (Sườn Ram Tôm)






Ingredients
  • 250 gm (~1/2 lb) Pork lean meat or with skin on (sliced thin)
  • 2 tbsp Cooking oil
  • 2 cloves Garlic (minced)
  • 1 tbsp Sugar
  • 1 tbsp Fish sauce 
  • Salt
  • 1/2 tsp Black pepper
  • 1/4 cup Water
  • 250 gm (~1/2 lb) small or medium size shrimp (cleaned,  leave the shells on)


Caramel Sauce:
  • 1 tbsp Water
  • 1 tbsp Sugar

Method
  1. For the caramel sauce: Put sugar and water in a pot ...

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Banana Blossom and Pork Curry. แกงหมูใส่ปลีกล้วย (Kaeng Muu Sai Piliy Kway)

Posted by Kroocrew on Saturday, September 25, 2010, In : Thailand 





Ingredients:
  • 200 gm diced pork
  • 1 banana flower
  • Chicken or Pork stock cube
  • 4 dried chillies
  • 4 shallots
  • 3 cloves of garlic
  • Fish sauce
  • Salt
  • MSG (optional)
  • Water.

Method:
  1. Pound the chillies with the shallots, garlic and some salt to make a paste.
  2. Remove the outer red sepals from the banana blossom leaving the remainder of the white flower.  Cut the flower longways into four sections then cut each of those into bite size pieces. Immediately place the pieces into salted water to prevent oxidation and browning...

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Boat Sandwich

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 



Ingredients:
  • 350g (12½ oz) of bread flour (or cake flour
  • 60g (2 oz) of plain flour (all purpose flour)
  • 45g (1½ oz) of castor sugar
  • 1 teaspoon of salt (use this amount if using unsalted butter and less if using salted butter)
  • 15g (½ oz) milk powder
  • 14g (½ oz) of yeast
  • 180g (6 fl oz) of water
  • 45g (1½ oz) butter
  • 1 egg
  • Taiwanese mayonnaise
  • Thinly sliced cucumber
  • Tomato slices
  • Sliced ham
  • Stewed eggs

Method:
  1. Add flour, sugar salt, milk powder, egg into a mixing bowl.
  2. Disperse the yeast in the water and add to...

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Oc Nhoi Thit (Snails Stuffed with Minced Pork)

Posted by Kroocrew on Saturday, September 11, 2010, In : Vietnam 





Ingredients:
  • 20 snails
  • 1 cup minced pork meat
  • 2 tablespoons re-hydrated and finely sliced wood ear mushrooms
  • 3 garlic cloves
  • 2 tablespoons cooked and finely chopped cellophane noodles
  • 1 tablespoon diced shallots
  • 1 tablespoon finely chopped lemongrass
  • salt and pepper to taste
  • 1 egg yolk
  • 3 stalks lemongrass, cut in short lengths
  • 1 cup fish sauce dip (nuoc mam). Recipe on site.
Method:
  1. Wash the snails well to remove any adhering dirt or grit then boil (or steam) them for 5 minutes.
  2. Remove the meat, mince, ...

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Yaki-Mandu (Korean Egg Roll)

Posted by Kroocrew on Thursday, September 2, 2010, In : Korea 




Recipe produces party quantities which may be frozen {80 -100 egg rolls}
Ingredients:
  • 500 gm (~1 lb) ground beef or ground pork
  • 2 yellow onions, diced
  • 2 cups carrots, diced
  • 1/2 green cabbage, boiled and diced, squeeze out excess water
  • 2 green onions, cut thin
  • 120 ml (1/2 cup) mushroom, diced
  • 2 eggs, divided (one egg will be needed to seal wrapper)
  • 30 ml (2Tbsp or 1/8 cup) soy sauce
  • 1 pinch salt and black pepper
  • 2 of 375 gm (12 ounce) packages small egg roll wraps

Dipping sauce
  • 60 ml (1/4 cup) soy sauce
  • 1...

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Nuoc Leo (Peanut Sauce)

Posted by Kroocrew on Monday, August 23, 2010, In : Vietnam 


Yum!


Ingredients:
  • 1 Clove garlic, sliced
  • 1 Tbsp Vegetable oil
  • 1 Piece of pork liver minced
  • 1 Tbsp Ground pork
  • 1 tsp Tomato paste
  • 1/4 cup Tuong ( Vietnamese soy bean paste. Should be available in Viet markets or grocers)
  • 1/2 cup Water
  • 1 1/2 tsp Peanut butter
  • 1 Tbsp Granulated sugar
  • 1 1/2 Tbsp Sesame seeds
  • 10 Roasted peanuts, coarsely chopped
  • Chillie strips for garnish.
Method:
  1. Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste; stir and add the tuo...

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Crisp Pork Belly with Caramel Vinegar

Posted by Kroocrew on Saturday, August 21, 2010, In : Vietnam 





Ingredients:
  • 1.5kg pork belly
  • 2 Tbsp sea salt
  • olive oil
  • freshly ground black pepper
  • Caramel vinegar
  • 1/2 cup (115 g) brown sugar
  • 1/3 cup (80 ml) red wine vinegar
  • 2 star anise
  • 1 cinnamon stick
  • 1 cup (240 ml) chicken stock
  • juice of 1 orange
  • 4 wide strips of orange peel
  • sea salt
  • freshly ground black pepper


Method
Pork Belly
  1. Score the skin of the pork belly in a criss-cross pattern with a sharp knife (a stanley knife works well). Rub the sea salt into the pork skin and set aside for 30 minutes.
  2. Preheat the oven t...

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Sey Bak (Braised pork in soy-galangal sauce)

Posted by Kroocrew on Sunday, August 8, 2010, In : Macau 



Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)



Ingredients:
  • 1 kg belly pork, rinsed and cut into chucks
  • 250g pig's ears
  • 2 tbsp thick soy sauce
  • 2 tsp thin (light) soy sauce
  • 6 small red onions
  • 6 garlic pips, peeled and chopped
  • 2 tsp sliced galangal
  • 1 stick cinnamon (3 cm in length)
  • 2 star anise
  • 2 cloves
  • 1 tbsp rock sugar
  • 250 ml water
  • 3 tbsp shredded lettuce
  • 1 cucumber, peeled, halved and sliced thinly
  • 6 bean curd puffs, blanched and sliced thinl...

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Vinhu de Arlu (Pickled garlic meat in wine)

Posted by Kroocrew on Sunday, August 8, 2010, In : other Eurasian 


All Rights Reserved ©. Used with permission of Ingrid C


Recipe ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

This Portuguese dish enjoyed great popularity at some time. It is rarely seen in Macau restaurants today.



Ingredients:

  • 1 kg pork shoulder
Mixed into a paste:
  •   2 tsp freshly ground pepper
  •   4 tbsp freshly ground coriander
  •   2 tbsp freshly ground cumin
  •   1 tbsp freshly ground fennel
  •   2 tbsp tumeric powder
  •   2 tbsp vinegar
  •   1 ...

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Cambodian Shrimp & Pork with Eggplant (Cha Traop Dot)

Posted by Kroocrew on Tuesday, August 3, 2010, In : Cambodia 


© Photo by Duxyak. This image is used with kind permission.



This dish is extremely popular at least in tourist restaurants in Siem Reap and Phnom Penh. It's origin is China so often seen in Chinese restaurants in China as well.

 
Ingredients

  • 3 large purple eggplant (about 1.75 kg or4 lb.)
  • 1 Tbsp. Peanut oil
  • 5 garlic cloves, minced
  • 3-4 finely chopped chile peppers (or 1 Tablespoon prepared ground
  • chiles)
  • 3/4 lb. pork loin chopped into small pieces
  • 3/4 lb. shrimp, peeled, deveined and chopped
  • 3 Tbsp. f...

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Num Pachok Chon (Snail Noodle Soup)

Posted by Kroocrew on Monday, August 2, 2010, In : Cambodia 



Succulent apple snail and noodle soup is authentic Khmer Krom recipe from *Karmourn Sor*  Rach Gia province .





Ingredients :
  • 1920 ml (8 Cups) water
  • 1 Package vermicelli noodle
  • 1 Kg (~2 lbs) Pork hocks, cut chunks(option)
  • 1200 ml (5 Cups) water
  • 1 or 2 Packages apple snail meat( sold at most Asian markets)
  • 4 Cloves garlic, minced
  • 60 ml (¼ Cup) minced lemon grass
  • 1 Kaffir lime leaf
  • 1 Tablespoon grated ginger
  • 3 Slices galanga  
  • ½ Teaspoon paprika
  • 2 Tablespoons roasted rice powder
  • 3 Cans chicken broth
  • 1 Tabl...

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Terrine of Pork Pyeonyuk

Posted by Kroocrew on Sunday, August 1, 2010, In : Korea 





Ingredients:
  • Pigs trotters
  • 1 onion halved
  • 1 large piece of ginger
  • sea salt
  • Garlic
Method:
  1. Remove any hair from the trotters by shaving or by searing with a blowlamp.
  2. Soaked them over-night in clean water refrigerated
  3. Rinse the trotters and place them in a pot with fresh water and blanch by boiling for 20 minutes.
  4. Wash the trotters again and return them to the pot with 2 Tbsp sea salt and top up with water.
  5. Boil the trotters again for about 90 minutes. Turn off the heat and allow to cool.
  6. Peel the meat ...

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Jokbal (Korean Boiled Pig Trotters)

Posted by Kroocrew on Sunday, August 1, 2010, In : Korea 








Ingredients:
  • 4  pigs feet, split in half lengthwise
  • 2 medium onions,
  • 1 cup brown sugar
  • 1 cup soy sauce
  • 4 (1 in) knobs of ginger
  • Korean rice syrup 350 gm (molasses made from rice)
  • 2  stalks celery, chopped roughly
  • 1 head of garlic,
  • 2-4 sticks cinnamon
  • 1 bay leaf
  • 1  teaspoon black pepper
  • 3  teaspoon crushed red pepper
  • water

Method:
  1. Wash and scrub the pigs feet well.
  2. Remove hair by use of razor or by blowlamp
  3. Place all the ingredients in a large boiling pot and cover with water.
  4. Bring water to a boil over ...

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Pork dumplings with noodles (Kèng Sénh Lone)

Posted by Kroocrew on Saturday, July 31, 2010, In : Laos 





Ingredients :
  • 200g pork ribs
  • 300g minced lean pork
  • 20 dried black mushrooms
  • A fragrant dried mushrooms
  • 100g mung noodles mushroom
  • 1 stick of lemongrass
  • 1 teaspoon soy sauce
  • 4 cloves garlic, finely chopped
  • 1 tablespoon potato starch
  • 6 sprigs of cilantro, finely chopped
  • Vegetable oil
  • Salt and pepper
Method:
  1. Bring to a boil 1.5 liters of water in a large pot and add the pork, cut into small pieces and lemongrass cut into three sections and split lengthwise. Simmer 30-40min until meat is tender. ...

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Kab Yob (Hmong Eggrolls)

Posted by Kroocrew on Thursday, July 29, 2010, In : Hmong 





Ingredients:
  • 2-3 pkts Mung beans thread noodles (cellophane or glass noodles)
  • 250 gm (~1/2 lb) Ground pork
  • 1/2 bunches Cilantro (chopped)
  • 2 Green onions (chopped)
  • 1 1/2 Carrots
  • 4 Eggs
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Optional MSG
  • 125 gm (~1/4 lb) Bean sprouts
  • 15 Wonton wrappers
  • Oil to fry


Method:
  1. Add noodles to boiling water and after 5 minutes remove the noodles and cut into small pieces with scissors
  2. Mix ground meat, cilantro, green onions, carrot and noodles
  3. Add eggs, salt ,black pepper and MSG...

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Lumpia (Filipino Pork Spring Rolls)

Posted by Kroocrew on Sunday, July 25, 2010, In : Phillipines 



These rolls are made smaller and thinner than most and as such are very convenient for both quick cooking and as a finger party food.



Ingredients:

  • 1 package Lumpia wrappers (25 sheets); spring roll wrappers for frying can be substituted.
  • 1 Kg (~2 lbs) ground pork
  • 5 cloves garlic, peeled and minced
  • 2 Tbsp of finely shredded wood-ear mushrooms
  • 2 Tbsp Do chua or simply julienned carrot will do.
  • 2.5 cm (1-in) piece of ginger, peeled and minced
  • 2 tablespoons dark soy sauce
  • 1 tsp rock sugar
  • 2 eggs, lightl...

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Chicken, Beef and Pork Floss

Posted by Kroocrew on Monday, July 19, 2010, In : China 


©  Sean Lee has given me his kind permission to use this image.

The effort required for a small amount of product is quite immense. Commercial products most certainly are as good and they're reasonably affordable.

The recipes included are of interest and in the situation of no availability an answer. None of these recipes are a throw it in and follow the timings. They just don't work like that. This food needs to be monitored and tasted and adjusted for a good final product.

Floss recipes li...

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Muu Yong (Pork Floss)

Posted by Kroocrew on Sunday, July 18, 2010, In : Thailand 



This food is derived from the Chinese Yuk Si and is identical.



Ingredients:
  • 3 kg (~6 1/2 lb) of pork meat like shoulder with a bit of fat.
  • Sugar
  • salt
  • Shao Hsing wine

Method:
  1. Slice the meat with the grain to medium thickness.
  2. Simmer the meat with a small amount of water, e.g. 3 cups to 3 kg (6 ½ lb) of meat for as long as is needed to render the pork soft.
  3. Remove from the cooking pot and allow to cool.
  4. Use fingers to pull and tear the cooked pork. along the grain
  5. Season the flaked pork with sugar, s...

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Babi Guling (Balinese BBQ Roast Pork)

Posted by Kroocrew on Wednesday, July 14, 2010, In : Indonesia 





Ingredients
  • 1 boneless pork shoulder roast, about 1.5 kg (3 lbs)
  • 4 large shallots or 2 small onions
  • 4-8 Thai chillies
  • 4-8 cloves garlic, peeled
  • 2 Tbsp chopped ginger
  • 1 Tbsp chopped turmeric or 1/2 tsp ground turmeric
  • 1 Tbsp chopped fresh galangal,
  • 3 stalks fresh lemongrass, trimmed and finely chopped
  • 1.5 tsp ground coriander powder
  • 1 tsp fresh ground black pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp firmly packed light brown sugar
  • 2 tsp salt
  • 3 Tbsp vegetable oil
Method:
  1. Combine the shallots, chillies, garlic...

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Buta Kakuni (Japanese Braised Porkbelly)

Posted by Kroocrew on Wednesday, July 14, 2010, In : Japan 





Ingredients:
  • dried sardines (about 2 tablespoons)
  • 5 1/4″ thick rounds of ginger
  • 2 cloves of garlic smashed
  • 1 C water
  • 1/4 C mirin
  • 1 Tbs sugar
  • 2 Tbs sake
  • 2 tsp soy sauce
  • 3/4 tsp kosher salt
  • pork belly cut into 2″ strips
Method:
  1. Wrap the dried baby sardines in a cheese cloth and tie with some kitchen twine to make a “bouquet garni” of fish.
  2. Select a heavy based pot with a fitting lid, large enough to just hold the pork uncreased.
  3. Combine all ingredients except the pork belly in the pot, cover and s...

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Deep Fried Liver and Kidney

Posted by Kroocrew on Monday, July 12, 2010, In : China 





Ingredients:
  • 350 gm (~12 oz). lamb liver
  • 350 gm (~12 oz) lamb's kidneys, prepared
  • 5 tbsps soy sauce
  • 2 tbsps Shao Hsing, rice wine or dry sherry
  • 2 tsp sugar
  • Vegetable oil for deep frying

Dip:
  • 1 tbsp black pepper
  • 1 tbsp salt

Method:
  1. Slice the liver and kidneys thinly, then cut into thin strips about 1 ½ inch by 1 inch. Put the liver strips in one bowl and the kidney strips in another.
  2. Combine the soy sauce, wine or sherry and sugar, then pour equal quantities of the mixture over the liver and kidneys, ge...

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Pig's Trotter Soup (Ashitibichi) 豚足スープ

Posted by Kroocrew on Friday, July 9, 2010, In : Japan 


© Used with kind permission of owner



Ingredients:
  • 1.6-1.8kg (3.5-4 lbs) pig's feet, whole or sliced lengthwise
  • 2 large pieces of ginger, scrubbed and sliced lengthwise (No need to skin the ginger)
  • 2-3 strips of dried kombu strips, soaked and knotted (see Preparation of Kombu following)
  • 2-3 Tbsp awamori or sake
  • 1 medium daikon, peeled and cut crosswise into 2-inch thick slices
  • 2 medium carrots, peeled and cut into 2-inch thick slices
  • 8-10 dried shiitake mushrooms, rehydrated
  • 1 packet dashi nomoto, dr...

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Hot and Sour Soup 酸辣湯

Posted by Kroocrew on Monday, July 5, 2010, In : China 





Ingredients:
  • 6 Tiger Lily buds
  • 60 ml (1/4 c.) dried black mushrooms
  • 120 ml (1/2 c.)good quality bamboo shoots, drained and slivered
  • 115 gm (1/4 lb.) boneless pork, slivered
  • 1 litre (4 c.) chicken broth
  • 1 tsp. salt
  • 1 tsp. ground white pepper
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. cornstarch
  • 3 tbsp. cold water
  • 1 egg, lightly beaten
  • 1 tbsp. sesame oil
  • 240 ml (1 c.) slivered bean curd
  • 1 tbsp. dark soy sauce
  • 1 whole green onion, finely sliced

Method:
  1. Mix cornstarch with cold water.
  2. Cover mushrooms with boiling water; ...

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Sweet Black Sticky Rice with Pork Floss

Posted by Kroocrew on Thursday, July 1, 2010, In : Thailand 



Ingredients:

  • 250 gm Black glutinous rice
  • 1 Tbsp cornflour or arrowroot
  • 250 ml water
  • 1 tsp salt
  • 2 Tbsp Sugar
  • 4 eggs
  • 60 ml coconut milk
  • 150 gm Sugar
  • Muu Yong ( Pork floss)

Method:
  1. Soak the black rice for three hours minimum or overnight.
  2. Steam the rice for 15 minutes
  3. Place the steamed rice in a pan with water and boil for 10 minutes. The longer it's boiled the softer the rice.
  4. Add salt and sugar.
  5. Make a slurry with the cornflour or arrowroot and some water. Stir in the slurry and to the rice and heat until th...

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Thai Open Wraps

Posted by Kroocrew on Wednesday, June 30, 2010, In : Thailand 



Ingredients:
  • 1 teaspoon oil
  • 450 gm1 lb minced pork
  • 6 cloves garlic, finely chopped (amount variable)
  • 3 scallions (green onions), white part, chopped
  • 3/4 cups roasted  peanuts
  • 1 fresh pineapple or 5 tangerines or 4 oranges (or a mixture)
  • 1/3 cup sugar
  • 1/2 teaspoon pepper
  • lettuce leaves
  • mint or coriander leaves
  • chopped chillies

Method:
  1. Grind peanuts.
  2. Heat oil in a frying pan, add pork, garlic and onions.
  3. Cook until pink color disappears. Drain off most of the fat.
  4. Add sugar, fish sauce and pepper, cook 12 m...

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Khai Katha ไข่กะทะ (Pan Fried Eggs)

Posted by Kroocrew on Wednesday, June 30, 2010, In : Thailand 
A simple breakfast of champions peculiar to the Mekong region , in both Laos and Thailand is an adaptation from Vietnam and probably French in inspiration. Savannakhet (Lao) and her Thai twin Mukdahan are believed to have the best versions of this petit déjeuner.



It's simply two eggs fried in a small pan (katha) with sliced green onion slices of muu yor (steamed pork sausage) and kun chian (sweet Chinese sausage). The dish is then served with a baguette on the side and the egg dish still in ...
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Thai Style Lettuce Wraps (พัสดุภัณฑ์ไทยผักกาดหอมสไตล์)

Posted by Kroocrew on Wednesday, June 30, 2010, In : Thailand 





Ingredients:
  • 150g (1/3 lb) minced pork
  • 60g (2 oz) of shallots, chopped
  • 5 g (1/6 oz) lemongrass, chopped
  • 10g (1/3 oz) basil leaves, chopped
  • 100ml (3 1/3 oz)stock
  • 3 pcs lettuce
  • 3 stalks of spring onion
Seasoning:
  •  2 tsp Oyster Sauce
  •  2 tsp Guilin Chili Sauce
  •  1 tsp fish sauce
  • 1 tsp sugar

Method:
  1. Saute the minced pork until cooked, add in shallots and lemongrass. Stir in the seasoning sauces.
  2. Add in basil and thicken sauce and remove.
  3. Wash the lettuce leaves and wrap the minced meat mixture.
  4. Tie ...

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Fried pork with Sataw and Shrimp Paste (ผัดกะปิหมู สะตอ)

Posted by Kroocrew on Sunday, June 27, 2010, In : Thailand 




This is a classic southern Thai dish which has its routes in Malaysia and shares its popularity with the northern provinces of the  Malaysian Peninsula. There are many similar genera in Malaysia known as sambal.

English language recipe.






เครื่องปรุง  

  • กระเทียม
  • พริกขี้หนูสด
  • กะปิ  1 ชต.
  • น้ำมันพืชประมาณ  2 ช้อนโต๊ะ
  • น้ำตาลทราย 1-2 ช้อนชา
  • น้ำปล...

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Filippino Tamale (Chicken Pork and Shrimp)

Posted by Kroocrew on Sunday, June 20, 2010, In : Phillipines 





Ingredients:
  • 480 ml (2 cups)  raw peanuts, in shell
  • 840 ml (3½ cups)  uncooked rice
  • 1.7 litre (7 cups)  coconut milk
  • 240 ml (1 cup)  light brown sugar
  • 2 teaspoons  salt
  • 1 teaspoon  white pepper
  • 240 ml (1 cup)  unsalted roasted peanuts, coarsely crushed
  • 60 ml (¼ cup)  annatto water. (red colouring from the seeds of the Achiote tree seed pods sometimes called Roucou. Widely used as a natural food colouring in cheeses, butter and custard powder. It has it's own flavour as well.)
  • 2 garlic cloves, whole...

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Filippino Tamale (Chicken and Pork)

Posted by Kroocrew on Sunday, June 20, 2010, In : Phillipines 





Ingredients:
  • 3 cups rice
  • 5 cups coconut cream (thin & thick together)
  • 2 tbsp atchuete seeds
  • 2 cups white sugar
  • 3 tsp powdered pepper
  • 4 tbsp peanut butter
  • 1 cup flaked chicken meat (cooked)
  • 2 hard boiled eggs
  • 1 cup cooked pork (sliced into strips)

Method:
  1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside.
  2. Add atchuete colouring to coconut cream. Boil on medium heat stirring constantly.
  3. Add powdered rice; stir until well blended and thick.
  4. Separate 1/4 of cooked mixture and add to this...

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Red Cooked Pork (Magyi Wet Thar Hin)

Posted by Kroocrew on Friday, June 18, 2010, In : Myanmar 





Ingredients:
  • 50g tamarind pulp
  • 250ml hot water
  • 2 large onions, quartered
  • 4 garlic cloves, crushed
  • 3 whole dried chillies, soaked in hot water
  • 120ml peanut oil
  • ¼ teaspoon ground turmeric
  • 1 tablespoon shrimp paste
  • 700g pork, cut into 3cm chunks

Method:
  1. Prepare the tamarind: Add the hot water to the tamarind and soak for a few minutes. Use your fingers when its cool enough to disperse the pulp and separate the fibers and seeds. Filter it through a sieve and use the back of a spoon to force some of the su...

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Khanom Giap (Thai Steamed Dumplings)

Posted by Kroocrew on Friday, June 18, 2010, In : Thailand 


Ingredients:

For the wrappers:
  • 30 circular Wonton wrappers, each about 9 cm (3 ½ in) diameter. Available frozen in Asian groceries. Gyoza wrappers or won ton wrappers are easy to work with.

For the filling:
  • 240 ml (1 cup) raw ground pork
  • 240 ml (1 cup) raw shrimp, peeled, cleaned and finely chopped
  • 3 sprigs coriander (cilantro) roots
  • 3 cloves fresh garlic, smashed and chop-minced
  • 10 peppercorns
  • 1 onion, finely chopped
  • 6 water chestnuts, finely chopped
  • 1 tablespoon tapioca starch (may substitute cor...

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Pork Humba (Rich Pork-belly stew)

Posted by Kroocrew on Thursday, June 17, 2010, In : Phillipines 


© Used with the kind permission of Drareg Ajerap


Ingredients:
  • 1/2 kg (~1 lb) pork belly, cut in cubes
  • 2 cloves garlic, crushed
  • 1 small onion; chopped
  • 80 ml (1/3 cup) vinegar
  • 60 ml (1/4 cup) light soy sauce
  • 60 ml (1/4 cup) brown sugar
  • 3 bay leaves
  • 1 cup rice water
  • 1/4 tablespoon ground black pepper
  • Cooking oil

Method:
  1. Marinate pork in soy sauce and pepper for 1 hour.
  2. Saute garlic and onion.
  3. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat.
  4. Add...

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Ilocano Igado (Pinoy Pork kidney, liver and heart stew)

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 






Ingredients:

  • 1 kg (2 lbs) combination of the following:
  • Pork liver; cut in slices
  • pork kidney; cut in slices
  • pork heart; cut in slices
  • 1 tablespoon garlic; minced
  • 1 medium onion; chopped
  • 1 segment ginger; cut in strips
  • 60 ml (1/4 cup) green peas
  • 1 small carrot; cut in slices
  • 1 bell pepper; cut in slices
  • 240 ml (1 cup) vinegar
  • Soy sauce
  • Salt and pepper
  • Cooking oil

Method:
  1. In a bowl, marinate liver in vinegar. Set aside.
  2. Saute garlic, ginger, and onion in oil.
  3. Add pork heart and kidney and  season it with salt...

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Insarabasab

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 





Ingredients:
  • 1 kg (~2 1/4 lb) pork (shoulder preferred)
  • 1 onion; sliced
  • 1 piece 2.5 cm (1 in) ginger root; chopped (amount not critical)
  • 1 tablespoon bird's eye chillie (amount variable)
  • 1/2 tablespoon ground pepper
  • 2 tablespoons vinegar
  • 1 lemon or 5 kalamansi
  • Soy sauce
  • Salt to taste
Method:
  1. Slice the pork 2.5 cm (1 in) thick for roasting. Season with salt.
  2. Roast pork over an open fire until all pink color of meat disappears.
  3. When roasted, slice pork again into 0.5cm x 2.5 cm (1/4" x 1")  strips, and t...

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Lechon Liempo (Roast Pork Belly)

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 





Ingredients:
  • Pork belly; 30 – 40 cm  (12 -16 in) long
  • Garlic; smashed and diced
  • Salt and pepper to taste
  • Rosemary leaves
  • Sliced tomatoes for garnishing

Method:
  1. Rub inner layer of meat with a mixture of salt, pepper, garlic and rosemary leaves. 
  2. Roll meat, and then  tie in sections or skewer.  Place in a roasting pan.
  3. Preheat oven to 205oC (400oF). Bake in oven for about 15 minutes, and then decrease heat to 175oC (350oF).
  4. Bake for about one and a half hours to 2 hours or until meat turns  brown a...

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Tonkatsu 揚げトンカツ (deep-fried pork cutlet)

Posted by Kroocrew on Tuesday, June 15, 2010, In : Japan 




Ingredients:
  • 4 slices pork loin or tenderloin, about 1.5 cm (1/2 in) thick and  115-180g (4-6 oz)
  • freshly ground black pepper
  • salt
  • flour
  • 2 eggs, lightly beaten
  • 2 cups fresh or dried bread crumbs
  • oil for deep-frying
  • shredded cabbage
  • lemon wedges (optional)
  • tonkatsu sauce

Method:
  1. In a few places slash the fat rimming one side of the loin cutlet to keep meat from curling when deep-fried.
  2. Salt lightly then grind fresh pepper over both sides.
  3. Dredge lightly in flour. Dip into beaten egg and then press into...

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Kao Giap Paak Maaw (Steamed Envelope Dumplings)

Posted by Kroocrew on Tuesday, June 8, 2010, In : Thailand 




This dish has been  imported from Vietnam's Banh Cuon dumplings and modified for Thai taste.

(The image above is showing a light green coloured wrapper compared to the normal white appearance. I'm guessing that they mixed the rice flour with water they boiled some pandanus leaves in. It's a very nice touch and would produce a delightful fragrance and flavour to the dumplings).





Ingredients::
Rice flour wrappers:
  • 125 g (~4 ½ oz) rice flour
  • 750 ml (~ 3 cups)  water
  • a pinch of salt
Filling:
  • 1 tablespoo...

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Pork Tapioca Pearl Dumplings (Sakoo Sai Moo)

Posted by Kroocrew on Tuesday, June 8, 2010, In : Thailand 


I



Ingredients
  • 360 ml (1 1/2 cups)  {225 gm (8oz)} pearl tapioca
  • 180 ml (3/4 cup) hot water
  • 1/4 teaspoon salt
  • Ingredients for the Filling
  • 2 tsp. white peppercorns
  • 3-5 pieces of fresh cilantro
  • 2 Tblsp. canola or other vegetable oil
  • 1 medium onion, finely chopped
  • 250 gm (~8 oz.) lean pork
  • 1 Tblsp. palm sugar or shaved jaggery
  • 3 Tblsp. Thai fish sauce
  • 2 tsp. finely chopped fresh hot chiles (phrik ki nu )
  • 3 Tblsp. crushed roasted peanuts (unsalted)
  • Tapioca flour
Topping:
  • 2 tsp. fried garlic
  • Sliced red chill...

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Pork and Chive Dumplings with Dried Shrimp 韭菜餃子,豬肉和蝦的幹

Posted by Kroocrew on Wednesday, June 2, 2010, In : China 





Ingredients:

For dough
  • 2 cups  flour
  • 3/4 teaspoon salt

For filling
  • 2 teaspoons dried shrimp
  • 2 teaspoons Chinese rice wine, such as Shaoxing,
  • 180 gm (6 oz) cabbag , chopped
  • 1/2 teaspoon kosher salt
  • 500 gm (~1 lb) ground pork
  • 120 ml (1/2 cup) ie:1 bunch  chives, finely chopped
  • 2 scallions (green parts only), thinly sliced.
  • 4 cloves garlic, smashed and chopped
  • 1/2 teaspoon fresh ginger, finely grated or ground
  • 45 ml (3 tablespoons) light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon dar...

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Mini Ngoh Hiang

Posted by Kroocrew on Saturday, May 29, 2010, In : Malaysian (Nyonya) 





Ingredients:
  • Salt & White Pepper to taste.
  • 1 Egg.
  • 1 tsp cornflour
  • 10-12 diced large shitake mushrooms
  • 800 grams of Minced Pork
  • Beancurd skin cut into 20 cm squares (8" x 8"in).
  • Season meat & add mushrooms.

Method:
  1. Put 2 tablespoons of meat into each beancurd skin and roll like a cigar. The rolled thickness ideally should be approx 1 cm  (½ in). Allow the ends to overreach.
  2. Deep fry in oil until the skin appears transclucent and the meat cooked.
  3. The rolls can be allowed to cool and then served cold ...

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Spicy Pork Ribs (Bandel Karang)

Posted by Kroocrew on Friday, May 21, 2010, In : Nepal 


CC license



Ingredients:
  • 1 kg (~2 lb)pork ribs
  • 150 ml (~2/3 cup) light soy sauce
  • 1 1/2 tbsp flour
  • 1 egg
  • 3 cloves garlic, mashed
  • Piece of ginger, grated
  • 1 tsp Five spices powder
  • 1 chillie, chopped
  • 1/2 tsp cayenne pepper     

Method:
  1. Cook the pork ribs ten minutes in water and discard the water.
  2. Mix all other ingredients and add the ribs, coat them well.
  3. Fry the ribs for 10 minutes, slowly add the soy sauce mixture, heat until most liquid has disappeared.

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Xiao Long Bao (Shanghai Soup Dumplings)

Posted by Kroocrew on Wednesday, May 19, 2010, In : China 





Gelatin Broth:
It may be easier to start this aspect a day ahead. There's a lot of down time while waiting for various coolings to happen.

Ingredients:
  • 2 litres (2 quarts) of water
  • 1 kg (~2 lbs) chicken bones (wings/back/neck)
  • 60 gm (2 oz) of Virginia Smithfield ham or cured Chinese ham, cut into 4 pieces
  • 250 gm (~1/2 lb) of pork skin & fat (you could also use pork belly)
  • 2.5 cm (1 in) piece of ginger, sliced into 4-5 ginger “coins”
  • 2 green onions, cut into 8 cm (3 in) pieces
  • 4 large garlic clove...

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Jemput-Jemput Tahu

Posted by Kroocrew on Saturday, May 15, 2010, In : Malaysian (Malay) 




Ingredients:
  • 5 pieces beancurds
  • 10 prawns, minced
  • 200g minced pork
  • 2 eggs
  • 2 tablespoons self-raising flour
  • chinese parsley & green onions
  • salt & pepper
  • Oil for frying
Method:
  1. Fry minced meat till cooked. Cool.
  2. Mash beancurds.
  3. Mix all the ingredients .
  4. Make small balls and deep fry until golden brown.
  5. Serve with chillie sauce.

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Caramelised Pork & Eggs (Thit Heo Kho Trung)

Posted by Kroocrew on Tuesday, May 11, 2010, In : Vietnam 





Ingredients:
  • 1 kg (~2 lbs) pork belly cut in 2.5 cm (1″) cubes, or pork shoulder/butt for less fat
  • about 6-8 small eggs, boiled and peeled
  • 2 cloves garlic, crushed
  • 2 Tablespoons oil
  • 2 Tablespoons fish sauce
  • 360 ml (1 1/2 cup) water (start with 1 cup first, add more if needed)
  • fresh ground black pepper to taste

For the Vietnamese caramel sauce (nuoc mau) :
  • 3 Tablespoons sugar
  • 2 Tablespoons water

Method:
  1. In small heavy bottom pan, combine sugar and water. On medium heat, allow sugar to melt. Stir occas...

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Pork spare ribs braised in coconut (Suon ram man)

Posted by Kroocrew on Tuesday, May 11, 2010, In : Vietnam 


© This great image used with the kind permission of STANLEY LE TM




Ingredients:
  • 2 tbsp  finely chopped garlic 
  • 1 red  Asian shallot chopped
  • 2 tbsp fish sauce
  • 1 tsp oyster sauce
  • 2 tbsp sugar
  • 500g (1 lb) pork spare ribs , cut into 2 x 3cm pieces (ask the butcher to do it)
  •  vegetable oil for deep frying
  • 300ml young coconut water  (
  • 1 onion, sliced into thin wedges
  • 2 tsp chillie sauce 
  • 2 coriander sprigs
  • Jasmine rice to serve

Method:
  1. In a bowl, combine 1 tbsp of the garlic, the shallot, fish sauce, oy...

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Sun Ya Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 






 Ingredients:
  • 4 tablespoons oil
  • 2 eggs, beaten with 1/2 teaspoon salt
  • 1/2 cup fresh shrimp, shelled, deveined, and washed
  • 1 1/2 teaspoons sherry
  • 4 cups cold cooked rice
  • 1/2 teaspoon salt
  • 1/2 cup cooked chicken, diced
  • 1/4 cup roast pork*
  • 2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
  • 2 tablespoons chicken stock
  • 2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water
 
Method:
  1. Heat 1 tablespoon of oil in wok. When very ...

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Eggplant and Pork Szechuan Style 四川茄子和豬肉

Posted by Kroocrew on Sunday, May 9, 2010, In : China 


Szechuan pepper


Ingredients:
  • 250 gm (1/2 lb) ground pork
  • 1/2 tsp of Szechuan pepper-corns (optional)
  • 2 Tbsp soy sauce
  • 1 Tbsp Shao Hsing cooking wine or dry sherry
  • 2 Tbsp vegetable oil
  • 1 Tbsp chili-bean sauce
  • 2 garlic cloves, chopped
  • 1 tsp minced fresh ginger
  • 1/2 tsp salt
  • 600 gm (~1 1/4 lbs) Asian eggplants, cut into 2 cm (3/4-in) cubes
  • 1 Tbsp sugar
  • 120 ml (1/2 cup) chicken broth
  • 1 Tbsp black chinese vinegar or balsamic vinegar
  • 2 tsp cornstarch mixed with 2 Tbsp water
  • 1 tsp sesame oil
  • 2 tsp sesame seeds, toas...

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Sisig (Infused, Boiled and Barbecued, Diced Pork Meats)

Posted by Kroocrew on Sunday, May 9, 2010, In : Phillipines 

CC license

Commentaries by Filippino nationals and ex-pats on this food tend to have a very high use of superlatives. There's no doubt that it's one of the homestyle foods close to the heart



Ingredients:
  • 750 gm 1-1/2 lbs pork cheeks (or 1 Kg (~2 lbs) deboned pork hocks)
  • 250 gm (~1/2 lb) beef or pork tongue
  • 250 gm (~1/2 lb) beef or pork heart
  • 250 gm (~1/2 lb) liver (pork, beef or chicken)
  • 480 ml (2 cups) water (for boiling)
  • 240 ml (1 cup) pineapple juice (for boiling)
  • 1 tsp whole black peppers (for boiling)

    Mari...

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Kong Bah Pao

Posted by Kroocrew on Friday, May 7, 2010, In : Malaysian (Nyonya) 


© Used with the kind permission of Eileen Chong




Ingredients
  • 1.5Kg (~3 1/2 lb) ‘3-layered’ pork
  • 4 garlic cloves (remove skin)
  • 3 star anise
  • 4 slices ginger
  • 3 spring onion
  • 1½ tblsp oil
  • 80g melted sugar – or rock-sugar
  • 6 tbsp light soya sauce
  • 4 tbsp dark soya sauce - (Thick)
  • ½ tsp salt
  • 480ml water - less if use pressure cooker
  • 2 ½ tbsp hua tiao chiew (Shao Hsing Chinese cooking wine)

Method:
  1. Cook the pork in boiling water for 10 mins, then soak it in cold water for 5 mins (this condenses the meat an...

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Pork and Chives Dumplings

Posted by Kroocrew on Friday, May 7, 2010, In : China 


CC license





Ingredients:
  • Spring Roll Wrappers
  • 120gm (4 oz) minced pork,
  • 100gm (3 1/3 oz) chinese chives,
  • 1/2 tsp salt,
  • 1 tsp light soya sauce,
  • 1 tsp sesame oil,
  • dash of pepper,
  • 1/2 tsp cornstarch

Method (Filling):
  1. Mix minced pork with seasoning till sticky paste form. Chill in fridge for 30mins.
  2. Add 1 tbsp oil in wok, stir-fry minced pork till cook, stir-in chives. Remove from heat. Set aside till cool.

Assembly:
  1. Cut spring roll wrapper into 6.5 cm (~2.5in) wide.
  2. Place some filling on the corner of the wrappe...

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Moo Shu Pork Pancakes. 木須肉煎餅

Posted by Kroocrew on Tuesday, May 4, 2010, In : China 





A northern Chinese meal for people on the move, popular in Singapore,  made with pork, green onions, mushrooms and scrambled eggs rolled into small, thin pancakes.

Ingredients:
  • 2  Tbsp  soy sauce
  • 2  Tbsp  rice wine or sake
  • 1  tsp  dark sesame oil
  • 2  tsp  cornstarch
  • 700 gm (~1 ½ lb) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
  • 10  dried shiitake mushrooms
  • 120 ml (1/2  cup)  sliced green onions (~2.5 cm or 1 in)
  • 3  Tbsp  minced garlic (about 12 cloves)
  • 2  Tbsp  minced peeled fresh ging...

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Stuffed Squid in Red Curry

Posted by Kroocrew on Monday, May 3, 2010, In : Cambodia 


CC license



Ingredients:
Squid
  • 2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for further processing
  • 50 g (1 2/3 oz) rice flour
  • salt and pepper
  • oil for deep frying
Stuffing
  • 100g (*1/4 lb)pork mince
  • 100g (*1/4 lb) prawns, peeled
  • 1 garlic clove crushed
  • 2 tsp ginger, roughly chopped
  • 1 tsp Vietnamese fish sauce
  • 1 tsp red chilli, seeds removed and roughly chopped
  • 1 tbsp coriander, roughly chopped
  • 10g (1/3 oz)  water chestnuts
  • 1 egg white
  • freshly ground pepper
* For convenience I've rounded up the ...
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Vietnamese Meatball Bread-roll (Banh Mi Xiu Mai)

Posted by Kroocrew on Sunday, May 2, 2010, In : Vietnam 





Ingredients:

Method:
  1. Assemble all the ingredients, except pickles, cucumbers, and cilantro. Put in the toaster oven for about 5 minutes.
  2. Add in the pickles and greens.

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Asian Buns 亚洲馒头

Posted by Kroocrew on Saturday, April 24, 2010,


CC license


Buns are popular across Asia and seen eaten as a breakfast food a snack and part of a semi-formal Dim Sum banquet. The Chinese style is generally the basis of the Asian Bun. The notable exception would be the Macanese Pork Chop bun


Buns are seen in Hong Kong, Taiwan, Korea, Thailand, Malaysia, Philippines. Malaysia, Singapore and Indonesia. There are the sweet dessert types with custard type fillings, sweet bean fillings and seriously savoury buns with multiple components and good eating. The...
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Caldo Verde (Macanese Green Soup) 澳門綠湯

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 


© Used with the kind permission of Amanda Morris


Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 small garlic cloves, finely chopped
  • 2 medium baking potatoes, like russets, peeled and cut into 1-inch dice (or left over cooked potatoes)
  • 720 ml (3 cups) chicken broth
  • 1 cup water
  • 250 gm (~1/4 lb) chorizo sausage, (preferably Portuguese chouriço ) thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 pound kale, rinsed, trimmed, and shredded
  • Ginger 3 tablespoons (30 g) chopped fres...

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Pork Chop Bun 豬扒包

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 

CC license

Ingredients:
  • Pork chop.
  • Crisp crust bread bun

Method:
  1. The chop may be cooked either by grilling or deep frying.
  2. The bun should be refreshed by placing in a warm oven for 5 to 10 minutes.
  3. Simply Slice the bun open and place the chop into the bun.

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Petisqueira: Pig's Ear Salad 豬的耳朵沙拉

Posted by Kroocrew on Wednesday, April 21, 2010, In : Macau 


CC license



Ingredients:

  • 3 Whole star anise
  • 5 cm (2-in) of sliced fresh ginger
  • 240 ml (1 cup) Raw carrots cut in thin strips
  • 1 Cucumber (peeled, seeded and cut in slices)
  • 2 Green onions (tops only)
  • 120 ml (1/2 cup) Plum Sauce or Mango Chutney
  • Salt and freshly ground pepper
  • Lemon juice to taste
  • Lettuce leaves
  • Toasted sesame seeds
  • 2 pig's ears

Method:

The Ears:
  1. Remove any hairs on the ears by singeing over an open flame or by plucking.
  2. Scrub well (using a vegetable brush if desired) and then sprinkle with salt, rubbing...

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Minchi

Posted by Kroocrew on Tuesday, April 20, 2010, In : Macau 






Ingredients 
  • 250 gm (1/2 lb)ground beef
  • 250 gm (1/2 lb)ground pork
  • 3 medium potatoes, cut in small cubes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 2-3 Tbsp light soya sauce
  • 1-2 Tbsp dark soya sauce
  • few drops of Worcestershire Sauce
  • ½ tsp of sugar
  • ¼ tsp of cumin powder (optional)

Methods 
  1. Deep fry the potatoes.
  2. Separately, in a large saucepan or a wok, add onion, garlic and bay leaf to fry in olive oil.
  3. Toss in pork and beef ground meat once the bay leaf releases its fragrance ...

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Bitter Gourd and Pork, Okinawa Style (Goya Chanpuru)

Posted by Kroocrew on Sunday, April 18, 2010, In : Japan 




Ingredients:
  •  one bitter gourd (Goya)
  •  250g (1/4 lb) pork back ribs
  •  two eggs
  •  1 pack of tofu
  •  1/2 pack of soybean sprout
  •  cooking liquor (Sake, Mirin, Hsao Xing or Dry Sherry)
  •  sesame oil
  •  soy source
  •  salt
  •  instant bouillon cube (or dried bonito powder)

Method:
  1. Divide a bitter gourd lengthwise and remove seeds with a spoon. Then slice them about 35 mm thick. You will get many crescent-shaped pieces.
  2. In a bowl sprinkle salt over the sliced gourd and leave for about ten minutes.(This removes a little of...

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Longevity Noodles

Posted by Kroocrew on Sunday, April 18, 2010, In : China 

Longevity Noodles are a part of the Chinese New Year tradition.





Ingredients:
  • 2 bundles of mee suah
  • 800ml (~3 1/4 cups) water
  • 100g (3 1/2 oz) lean pork
  • 50g (1 3/4 oz)pork liver
  • 50g (1 3/4 oz) pork kidney
  • 3 pieces of dried mushrooms
  • chopped garlic
  • vegetable oil
  • salt, pepper, dark sauce and sesame oil to taste
  • spring onions for garnishing

Method:
  1. Slice lean pork, pork liver and pork kidney into thin slices.
  2. Soak dried mushroom and slice into thin slices.
  3. Heat the oil and fry chopped garlic till fragrant.
  4. Add ...

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Summer Soba Noodles Bar 夏そばの麺バー

Posted by Kroocrew on Saturday, April 17, 2010, In : Japan 




Ingredients:
  • 280ml (1.125 cup or 9 oz) fresh or 250ml (1 cup or 8 oz) dried Soba noodles. {A mixture of various coloured noodles adds to the visual attractiveness of the dish}
Ingredients for Sauce:
  • 250ml (1 cup) water
  • 250ml (1 cup) creamy peanut butter or almond butter
  • 2 Tbsps of a light soy sauce
  • 2 to 3 Tbsps of a chilli garlic sauce. {There are many of these on supermarket shelves and your asian grocer will almost certainly help you select one from their own stocks}
  • 60ml (1/4 cup) chopped fresh ...

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Batchoy

Posted by Kroocrew on Friday, April 16, 2010, In : Phillipines 




Ingredients
  • 300 gm (10 1/2 oz) pork kidney
  • 1/4 kilo (9 oz) pork Lapay (spleen)
  • 1/4 kilo (9 oz) pork tenderloin
  • 200 gm (7 oz) pork liver
  • 1 Tbsp ginger, cut into fine strips
  • 1 head garlic, minced
  • 1 medium onion, minced
  • 1.25 liters (~5 cups) water (or chicken broth if you use chicken meat)
  • salt and pepper to taste
  • 3 Tbsp patis ( Fish sauce)
  • 200 gm (7 oz) fresh miki, washed (Thick wheat noodles)

Garnishes:
  • spring onions, chopped
  • toasted garlic (fried separately)
  • 120 ml (1/2 cup) pork cracklings or chicharon, p...

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Prahok Kh'tih ប្រហុកខ្ទីស (Creamy Prahok Dip)

Posted by Kroocrew on Friday, April 16, 2010, In : Cambodia 

CC license



Prahok also written Bprahok  is Cambodian fermented fish  also called Cambodian Cheese. It has a strong flavour that may take many unfamiliars time to get used to it. Some enjoy it immediately. This dish has only a mild flavour of prahok and is a great introduction. Most people really enjoy this dip.

Ingredients:

  • 150 g fresh fish
  • 60 ml (1/4 cup) minced pork
  • 1 1/2 Tbsp prahok
  • 60 ml (1/4 cup) coconut cream
  • 120 ml (1/2 cup) coconut milk
  • 120 ml (1/2 cup) water
  • 4 cloves garlic, sliced
  • 4 shallots, sliced
  • 2 ...

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Spareribs Cooked with Rock Sugar

Posted by Kroocrew on Friday, April 16, 2010, In : China 

CC license




Ingredients:
  • 750 gm (~1 1/2 lbs) back side ribs
  • 1 Tbsp cooking wine or sherry
  • 1 oz rock sugar      or
  • 2 Tbsp sugar
  • 3 Tbsp white vinegar
  • 4 Tbsp soy sauce
Method:
  1. Wash the ribs and cut them into small pieces.
  2. Place them in a pot. Add all the ingredients; cover and cook over low heat for 40 minutes, or until the liquid has almost completely evaporated.
  3. Remove to a serving plate and serve. (you may choose to serve these on a sizzling plate)
  4. When cooking the meat, stir occasionally. If the liquid has not...

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Tonjiru Soup (A hearty Japanese soup)

Posted by Luiz HARA on Thursday, April 15, 2010, In : Japan 


Tonjiru Soup – Hearty Japanese Miso Soup with Pork Belly and Root Vegetables



© Luiz HARA

A recipe modified by Luiz Hara here on the  link above.

Ingredients:
  • 300 gm (11oz) thinly sliced pork belly (same used for sukiyaki or Korean hot pots) *
  • 1 large carrot cut into bite size pieces (can be substituted with pumpkin or sweet potato)
  • 8 cm (~3 in) piece of daikon (Japanese white radish) cut into bite size pieces
  • 1.2 litre (1 1/3 quart) of dashi stock
  • 2-3 tbsp brown miso paste
  • 2 tbsp finely sliced s...

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Chinese Roast Pork Buns (Cha Siu Bao)

Posted by Kroocrew on Saturday, April 3, 2010, In : China 
There are two styles of preparation for these buns.


Steamed Buns
Baked Buns.

Both are very authentic Chinese creations and popular foods. The Baked version is most commonly seen in bakeries whereas the steamed style is always seen on the streets.

They are mostly commonly enjoyed for celebrations  but they're seen as an everyday food on the streets and bakeries of china and China Towns.


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Baked Roast-Pork Buns (Cha Siu Bao) 烤烤,豬肉包子

Posted by Kroocrew on Friday, April 2, 2010, In : China 

CC license



Ingredients:
For the Filling (make while the dough is rising):
  • 5 Tbsp  clear chicken stock
  • 1 Tbsp oyster sauce
  • 2 1/2 tsp sugar
  • 2 1/4 tsp tapioca or corn starch
  • 2 tsp ketchup
  • 1 1/2 tsp dark soy sauce
  • Pinch ground white pepper
  • 1 Tbsp oil
  • 1 small onion, cut into 1/4-inch pieces
  • 180 ml (3/4 cup) barbecued pork, cut into 1 cm (~1/2 in) pieces
  • 1 1/2 tsp Shao Xing rice wine or gin
  • 1 tsp toasted sesame oil.

Method:

  1. In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, a...

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Steamed Roast Pork Buns (Cha Siu Bao) 蒸馒头烤猪肉

Posted by Kroocrew on Friday, April 2, 2010, In : China 

CC license



Ingredients:

  • 2 Tbsp oil
  • 1 scallion, chopped fine
  • 1 clove garlic, chopped fine
  • 250 gm (~1/2 lb) barbecued pork cut into small cubes
  • 2 Tbsp light soy sauce
  • Tbspoyster sauce
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch, dispersed in 2 tablespoons water or chicken stock


Method:

  1. Follow Basic Bun recipe through to preparing the dough and letting it rest.
  2. Heat 2 Tbsp oil in wok. Stir fry scallion and garlic for 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
  3. Pour in dispersed cornstarch...

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Sliced White Pork 白豬肉片

Posted by Kroocrew on Tuesday, March 23, 2010, In : China 



Ingredients:
  • 1 Kg (~2 lbs) uncooked pork or bacon
  • 1 onion, cut into small pieces
  • 3 slices ginger
  • 1 clove garlic, ground
  • 4 tbsp soy sauce
Method:
  1. Boil pork with onion and ginger for 40 minutes. Be sure water is deep enough to cover meat.
  2. Allow pork to cool; then cut in thin slices.
  3. Mix ground garlic with soy sauce and serve as seasoning for dipping pork slices.
  4. Note: If pressure cooker is used, pork should be cooked for only 15 minutes.

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Chinese Roast Pork 中國烤豬肉

Posted by Kroocrew on Tuesday, March 23, 2010, In : China 

CC license




Ingredients:
  • 1 kg (2 lbs) boneless pork butt or tenderloin
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon five spice powder
  • 60 ml (1/4 cup) soy sauce
  • 1 tablespoon *ground brown bean sauce
  • 2 tablespoons chicken broth
  • 60 ml (1/4 cup) corn syrup
Method:
  1. Cut the pork into 4 strips
  2. Combine crushed garlic, salt, sugar, five spice powder, soy sauce, ground bean sauce, and chicken broth; mix well
  3. Marinade the pork in the mixture for at least 2 hours, turning several times.
  4. Preheat over ...

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Chinese Pork Kidneys 中國豬肉腎

Posted by Kroocrew on Tuesday, March 23, 2010, In : China 

CC license




Ingredients:
  • 500 gm (1 lb) pork kidneys, (trimmed)
  • 120 ml (1/2 cup) yellow onions
  • 120 ml (1/2 cup) zucchini
  • 120 ml (1/2 cup) celery
  • 120 ml (1/2 cup) carrots
  • 150 gm (~1/3 lb) pork steak
  • peanut oil
  • 2 cloves garlic, sliced thin
  • 1/2 teaspoon fresh-grated ginger
  • 2 tablespoons dry sherry
  • 2 tablespoons light soy sauce
  • 1/2 tablespoon cornstarch in 3 tablespoons water
  • brown sugar (optional)
  • hot pepper sauce (optional)



Method:   
  1. Cut the pork kidneys into very thin slices, and score them in a crisscross manner on ...

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Khao Op Mor Din (Baked Rice in Earthenware Pot)

Posted by Kroocrew on Friday, March 12, 2010, In : Thailand 






Ingredients

  • 2 tablespoons vegetable oil
  • 1.5 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon mirin (or a Chinese alcohol of your choice)
  • 1/2 teaspoon white pepper
  • 1/2 cup broccoli florets
  • 1/2 cup fresh mushroom
  • 2 cloves garlic, minced
  • 1/2 cup diced carrot
  • 1/2 cup sliced red bell pepper
  • 1/4 cup fresh ginger or pickled ginger in brine
  • 1/2 cup diced (or shredded) ham. Use less if desired.
  • 1/2 cup chicken into bite-sized pieces. Use less if desired.
  • 2 cups steamed jasmine rice

Metho...
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Sweet and Sour Pork ( 2 versions) 糖醋豬肉

Posted by Kroocrew on Tuesday, March 9, 2010, In : China 
2 Versions: Battered and Non-battered

Sweet and Sour Pork (non-battered)





Ingredients:
  • 1 lb boneless pork loin
  • 1 tablespoon cooking oil
  • 1 green pepper, cut into cubes
  • 1 onion, cut into wedges
  • 1 can pineapple chunks in juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup white wine vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce
Method:
  1. Cut the pork loin into strips, set aside
  2. Heat wok and oil over high heat, stir fry green pepper and onion for 3 minutes. Remove and set aside
  3. Add more oil if needed. Add hal...

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Chinese Style Roast Suckling Pig 燒乳豬

Posted by Kroocrew on Monday, March 8, 2010, In : China 

CC license


Ingredients:
  • 1 Suckling Pig, 6 kg (~13 lb)
Tools:
  • 4 Wooden sticks, 10 cm long, 1 cm wide (~4" long, ~0.5" wide)
  • 1 Big Fork, 2 m long(6 1/2 feet long)
Skin Seasoning:
(Mix the following ingredients together and cook in the saucepan)
  • 240 ml (1 cup) Red Vinegar
  • 120 ml (½ cup) Water
  • 2 tbsp Wine
  • 3 tbsp Maltose
Marinade:
(Mix these ingredients together)
  • 2 tbsp Five-spice powder
  • 5 cloves Garlic, minced
  • 5 Shallots, minced
  • 2 tbsp Sugar
  • 2 pieces Nan Ru / Nam Yue (Red Fermented Bean Curd)
  • 2 tbsp Bean Sauce/Bean Paste ...

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Chinese Kidney Straws

Posted by Kroocrew on Monday, March 8, 2010, In : China 

CC license

Ingredients:
  • 1 onion, chopped fine
  • 1 tablespoon oil
  • 1 pound, pork kidneys
  • 2 cups water
  • 1 teaspoon sesame seed oil
  • 1 teaspoon soy sauce
  • 1 teaspoon lemon juice
  • 20 rounds toast or brioche slices if you really want to cap it.

Method:
  1. Wash the kidneys well, remove the membranes, white veins and core and soak in water for up to one hour, changing the water once or twice.
  2. Place in a pan with 2 cups water, bring to a boil and boil for 5 minutes.
  3. Remove from the water and drain.
  4. Heat a pan with 1 tablespoon ...

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Szechuan Pork Kidneys 四川豬肉腎臟

Posted by Kroocrew on Monday, March 8, 2010, In : China 



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Ingredients :
  • 2 pork kidneys 375g (13 oz)
  • 2 small cucumbers 125g (4 1/2 oz)
  • 5 bean thread sheets, cut into 1cm(~1/2 in) wide strips.
  • 1 tsp salt
  • 1/4 tsp sesame oil
  • 2.5cm (1 in)piece ginger (chopped)
  • 2 cloves garlic (chopped)
  • 1 tsp black pepper

Seasoning Ingredients
  • 1 Tbsp sesame oil paste
  • 2 Tbsp water
  • 2 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 Tbsp hot chilli oil
 
Method :
  1. Slice kidneys horizontally in half and remove white central membrane.
  2. Scarify outer surface 1/3 way through....

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Eight Treasure Duck 八珍惜鸭

Posted by Kroocrew on Sunday, March 7, 2010, In : China 

CC license

Ingredients:

  • 250 ml (½ cup) Glutinous rice
  • 4  or 5 Dried black mushrooms
  • 60 ml (¼ cup) Chestnut meat
  • 60 ml (¼ cup) Gingko nut meat
  • 60 ml (¼ cup) Lotus seeds (up to)
  • 1 litre (4 cups) Water
  • 250 ml (½ cup) diced Lean pork
  • 2 Tbsp diced Smoked ham or diced Chinese Bacon
  • 60 ml (¼ cup) Bamboo shoots
  • 6  Raw shrimp
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sherry
  • 1 Duck; 2.5 to 3 Kg  (6 to 7 lbs)
  • 2.5 cm (1 in) sliced Fresh ginger
  • 3 cups Stock
  • 1 tsp Salt
  • 60 ml (4 Tbsp) Soy sauce
  • 2 Tbsp Hsao Xing Wine
  • 1 Tbsp Sugar

Meth...
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Laap Muu (Pork larp)

Posted by Kroocrew on Thursday, March 4, 2010, In : Laos 

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There are at least 101 ways of preparing this and none are wrong. If we take the simplest of all it's very close to the country Isaan or Lao country laap.

Laap is enjoyed widely in Lao, North East Thailand and Cambodia, where it may have originated




Ingredients:

  • 500 gm (~1 lb) Minced pork meat.
  • Pork offal: Liver, kidney thinly sliced (optional)
  • 2 Tbsp Roasted Sticky rice powder
  • 4 Birds eye chillies. Sliced fairly finely. (this amount will produce a hot (spicy) laap)
  • ½ lime
  • 1 tsp Palm sugar
  • Fish Sau...

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Cao Lau

Posted by Kroocrew on Tuesday, March 2, 2010, In : Vietnam 


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Mystery and propaganda protect the true Hoi An recipe but this is a pretty good approximation. I was surprised at the use of rice noodles being convinced that in fact they were some kind of udon. The noodles are made with a local well water which probably has a high pH and thus gives the noodle some extra chew. Such noodles are able to be prepared but I certainly don't have the recipe used in Hoi An. If you are a noodle maker and familiar with the manipulation of the dough with Lye water an...
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Chut Bee Png / You fan 糯米饭

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 



For the experienced cook. No measures given.

This dish is a modified fried rice with the lot. It's one of the most basic peasant foods of south eastern China and a child's favourite. The mixture of  sweet, savoury, aromatic and fat are elements that satisfy an appetite quickly. Any two recipes for this dish vary considerably and basically anything maybe added. It's full of saturated fats!

This is an Hokkien interpretation and is very much a thrown together exercise typical of Hokkien food. The ...
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Ngoh Hiang (Hokkien Fried-meat Roll)

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 



CC license



Ingredients:

  • Bean curd sheet(the oiled foldable type). You can also make your own here
  • 300 gm minced pork
  • 200 gm miced prawn mixed with a little sugar
  • 1 egg
  • 100 gm water chestnuts
  • ½ a large onion
  • 1 ½ Tbsp Cornflour
  • ¼ tsp Pepper
  • ½ tsp salt (or less)
  • ½  tsp light soy sauce
  • 2 tsp 5 Spice
  • 1 Tbsp oil.
Method:

  1. Cut bean curd skin into squares.
  2. Place ingredients in a big bowl and mix till sticky, squeezing as you go along to make it crunchy.  Roll like the usual spring roll.
  3. Seal by sticking the bean curd she...

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Sach chrouk char-chiu. សាសឺសាច់ជ្រូក (Xa Xiu Roasted pork)

Posted by Kroocrew on Friday, February 26, 2010, In : Cambodia 



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Ingredients :

  • 500 gm (1 lb) Pork tender loin or pork butt cut
  • 2 Cloves garlic, minced
  • 2 Tablespoons soy sauce
  • ¼ Teaspoon salt
  • 1½ to 2 Tablespoons sugar
  • ¼ Teaspoon black pepper
  • ½ Teaspoon five spice powder
  • Couple drops of red color(option)
  • 2 Tablespoons vegetable oil

Method :

  1. In a large bowl, put pork meat with garlic, soy sauce, salt, sugar, black pepper, five spices powder and red color together, mix well, covered bowl and refrigerated it over night or at least 4 hours.
  2. Heat up a skillet or wok w...

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Katiev Phnom Penh កុយទាវភ្នំពេញ (Phnom Penh noodle soup)

Posted by Kroocrew on Friday, February 26, 2010, In : Cambodia 

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Ingredients :

  • 2 litres (8 cups) water
  • 1 Package yellow egg noodle (mee) or white rice noodle (katiev)
  • 250 gm (~½ lb) Bean sprouts
  • A handful of mixed herbs ( cilantro, sweet basil leaves and mint)
  • 1 Fresh Lemon or lime, sliced
  • 500 gm (~1 lb) Chicken neck bones
  • 500 gm (~1 lb) Pork neck bones
  • 1 Small dried squid, soaked in warm water and drained
  • 60 ml (¼ cup) dried shrimp, soaked in warm water and drained
  • 2 Cloves garlic
  • 1 Yellow onion, cut in half
  • 1 Small finger size piece fresh ginger
  • 1 Star anise
  • 1 Ta...

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Minced Pork Balls with Preserved Black Beans 與肉碎球,豆豉

Posted by Kroocrew on Tuesday, February 23, 2010, In : Malaysian (Hawker) 

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Preserved Black Beans, Fermented Black Beans and Salted Black Beans are the same thing, namely black beans preserved in brine and are usually sold in glass jars. The taste is naturally salty and usually, only a small portion is used.
It goes well with plain white porridge (congee) or even sweet potato porridge.
 



Ingredients:

  • 100 to 150 gm (3 1/2 to 5 1/2 oz) of minced pork
  • 4 cloves garlic (chopped finely)
  • 2 tsp preserved black beans
  • 2 tsp dark soya sauce
  • A pinch of monosodium glutamate (optional)...

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Popiah 薄饼卷

Posted by Kroocrew on Monday, February 22, 2010, In : Malaysian (Hawker) 


Making Popiah Skins
CC license



CC license



Ingredients:

Filling (A)
  • 1 bowl belly pork (boiled for 5 minutes, cooled and shredded finely)
  • 1 bowl shelled prawns (diced)
  • 1 bowl turnip (cut into 1 mm slivers)
  • 1 bowl French beans (cut into 1 mm slivers)
  • 1 bowl carrot (cut into 1 mm slivers)
  • 1/2 bowl cabbage (cut into 1 mm slivers)
  • 1 bowl firm bean curd (cut into 1 mm slivers and deep fried)
  • 1 bowl bamboo shoot (cut into 1 mm slivers)
  • 1/2 bowl shallots (diced finely)
  • 1/4 bowl garlic (diced finely)
  • 5 tablespoons oil
Seasoning (B)
  • Sa...

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Agos-Os

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 



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Ingredients:
  • 250 gm pork or beef; thin slices
  • 1 onion; minced
  • 4 cups mashed sweet potato (kamote)
  • Banana leaf
  • Salt to taste
Method:
  1. Season the mashed boiled sweet potato with salt, and then mix in the onion. Set aside.
  2. On a dry banana leaf, spread about one centimetre  (~1/2 in) thick of mashed sweet potato.
  3. Put on top layer the meat, and then spread again the mashed sweet potato.
  4. Repeat until two layers of meat and three layers of mashed sweet potato are spread.
  5. Roll the layers 20 cm long (8”) ca...

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Bagnet (Chicharon Baboy) Crispy Pork-belly

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 



CC license



Ingredients:

  • 1 kilo (~ 2lbs) pork belly; cut into desired pieces
  • 1 liter ( ~2 pints or 4 1/4 cups)cooking oil
  • 1/2 liter (1 pint or ~2 cups) water
  • Salt to taste
  • Water


Method:

  1. In a stock pot, bring to boil the water with added salt.
  2. Add the pork and continue boiling for 20 minutes.
  3. Drain and set aside.
  4. Submerged the pork in hot cooking oil for few seconds, strain, and sprinkle with cold water.
  5. Do this process 3 times until skin pops.
  6. Submerge the meat until golden brown and serve hot in a platter! ...

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Bistek (Filippino style steak)

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 



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Ingredients:

  • 3/4 kilo tender pork or beef steaks, sliced
  • 1 tablespoon kalamansi or lemon juice
  • 5 tablespoons soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 big onion; sliced in rings
  • Salt to taste
  • Cooking oil (Olive oil preferred)

Method:

  1. Marinate the pork/beef steak with kalamansi (or lemon) juice, soy sauce, and salt and pepper for 30 minutes or more. Set aside.
  2. Fry the onion rings for 2 minutes or until translucent. Set aside.
  3. In a skillet, fry the marinated pork/beef steak over high heat turning ups...

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Bicol Express

Posted by Kroocrew on Friday, February 12, 2010, In : Phillipines 




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Ingredients:

  • 1 kilo of pork meat; cut lengthwise
  • 1/2 cup of Philippine bird's eye chillie* (siling labuyo)
  • 3 cups coconut milk
  • 1 cm cube ( or to your preference) shrimp bagoong( Delicious but pungent ingredient. bad smell)
  • 1 tablespoon garlic; crushed
  • 1 small onion; chopped

Method:

  1. In a saucepan, sauté the garlic and onion.
  2. Add the pork and chillie. Stir fry for few minutes until pork starts to render fat and edges turn to brown.
  3. Pour the shrimp bagoong and coconut milk. Simmer until the por...

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Potato-Meat Korroke

Posted by Kroocrew on Thursday, February 11, 2010, In : Japan 

CC license



Ingredients:

  • 250 gm (~8 3/4 oz) potatoes
  • 125 gm (~4 1/2 oz) lean minced beef or pork
  • 1 medium onion


Method:

  1. Cook the potatoes until they are just cooked, cool them at room temperature for an hour, peel and mash them.
  2. Dice the onion
  3. Fry the ground meat with cut onions, and then remove as much oil/fat as possible.
  4. Mix the meat, the onions, and the smashed potatoes, and add a little bit of salt and pepper.
  5. Form the meat potato mixture into patties with a approximately 6 cm by 1 cm.
  6. Cover each piece fir...

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Bun Cha Ha Noi (Hanoi Grilled Pork)

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 
This dish is rarely seen outside Ha Noi


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Bun Cha Ha Noi is usually served as two styles of pork cooked in similar ways with similar flavour. Some of the pork is small fillets and some are small patties. generally they are char grilled and placed into the dipping sauce.

I most enjoy eating them by transferring some amount of the noodles into the bowl containing the meats and dipping sauce, tearing a few of the greens into the mix and using the chopsticks just dipping in and enjoying the flavou...

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Over the Bridge Noodles 過橋麵條

Posted by Kroocrew on Wednesday, February 10, 2010, In : China 

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The story:


It is said that over-the-bridge rice noodles was first made in Mengzi County in South Yunnan more than 100 years ago. At that time there was a south lake outside the county town. A bridge zigzagged to an islet in the lake, where it was quiet and very suitable for people to read. The story goes that a xiu cai (xiu cai was a scholar in the Ming (1368-1644) and Qing (1616-1911) dynasties who passed the imperial examination at the county level) was attracted by the peace and quietnes...
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Spring Rolls in Lettuce

Posted by Kroocrew on Tuesday, February 9, 2010, In : Vietnam 





Ingredients:

  • 50 g Dried mung bean vermicelli
  • 2 tablespoons Black fungus
  • 500 g Shrimps
  • 20 sheets Rice paper wrappers
  • 150 g Pork (minced)
  • 4 Spring onions (scallions), chopped
  • 45 g Bean sprouts, roughly chopped
  • 1 teaspoon Sugar
  • 1 Egg, beaten
  • 2 tablespoons Oil for deep frying
  • 20 Lettuce leaves
  • 90 g Bean sprouts, extra, scraggly ends removed
  • 20 g Fresh mint leaves

Method:

  1. Place the vermicelli and fungus in separate heatproof bowls. Cover with hot water and soak for 10 minutes, or until soft. Drain both, and c...

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Barbecue Seafood Pancakes

Posted by Kroocrew on Sunday, February 7, 2010, In : Japan 

CC license


 Ingredients:

  • 150g okonomiyaki flour (Japanese flour)
  • 1 egg
  • 150ml water
  • 5 medium green Yamba prawns, shelled
  • 100g squid rings
  • 300g cabbage
  • 5 shallot leaves
  • 100g pork, sliced
  • 140g tinned corn
  • Olive oil

Method :

  1. Cut prawns and squid into small pieces.
  2. Finely chop cabbage and shallots.
  3. In a large bowl, mix flour, egg and water. Add cabbage, shallots and drained corn. Ladle batter onto the hotplate and place a handful of prawn, pork and squid onto each pancake.
  4. Heat barbecue hotplate and drizzle with oliv...

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Fried Meat Puffs

Posted by Kroocrew on Sunday, February 7, 2010, In : Vietnam 


All Rights Reserved © Used with kind permission of Bella Wang



Ingredients:
  • 250 g Pork (finely minced)
  • 1 Onion (chopped)
  • 1/2 cup Cooked peas (chopped)
  • 3 tablespoon Oil
  • 375 g Flour, sifted with 1/4 teaspoon salt
  • 160 g Margarine
  • 1 Egg yolk (beaten)
  • 125 ml Cold water
  • 1/2 cup Oil for deep frying
  • Seasoning
  • 3 tablespoons Soy sauce
  • 1/2 teaspoon MSG (optional)
  • 1 tablespoon Cooking wine
  • 1/4 Salt
  • 1/4 Sugar

Method:

  1. Heat oil and fry pork, onion and peas. Add in seasonings. Fry for a few seconds more and remove. Use for ...

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Saigon Crepes

Posted by Kroocrew on Sunday, February 7, 2010, In : Vietnam 

CC license



Ingredients:

  • 115 g Minced (ground) pork
  • 1 Tbsp Nuoc mam
  • 2 cloves Garlic, crushed
  • 175 g Button (white) mushrooms, finely sliced
  • 60 ml Vegetable oil
  • 1 Onion, finely sliced
  • 1-2 Green or red Thai chilies
  • 115 g Shrimps, shelled and deveined
  • 225 g Bean sprouts
  • 1 small bunch Fresh coriander (cilantro), stalks removed, leaves roughly chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper

For batter :

  • 115 g Rice flour
  • 2 tsp Ground turmeric
  • 2 tsp Curry powder
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 300 ml Canned coconut milk
  • 4 Spr...

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Yum Moo Yor ยำหมูยอ (Spicy Vietnamese Sausage Salad)

Posted by Kroocrew on Sunday, February 7, 2010, In : Thailand 




Ingredients:

  • 480 ml (2 cups) Vietnamese sausage (Moo Yor)
  • 45 ml (3 Tbsp) sliced Red-onion
  • 5 red chillies, lightly pounded
  • 40 ml (~2 ½  Tbsp) lime juice
  • 30 ml (2 Tbsp) rice whisky
  • 1 tsp rice wine vinegar
  • 1 ½  Tbsp fish sauce
  • 1  tsp. sugar
  • 4 pieces sliced regular tomato or 4 cherry tomatoes quartered
  • 2 scallions, cut into 5 cm (2 in) pieces
  • 2 Chinese, celeries, cut into 5 cm (2 in) pieces
  • Lettuce
  • Cucumber

Method:

  1. Slice Vietnamese sausage into 2 cm (~¾ in) pieces.
  2. Add onion, ground chillie, fish sauce, lime ...

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Pork Leg in Black Vinegar 腿肉的黑醋 (Tuǐ Ròu De Hēi Cù)

Posted by Kroocrew on Sunday, February 7, 2010, In : Malaysian (Nyonya) 







Ingredients :

  • 1 fore-leg of pork, chopped
  • 300 g ginger
  • 1 rice bowl of Chinese black vinegar
  • 3 tablespoons sugar
  • 1 tablespoon dark soya sauce
  • 1 tablespoon light soya sauce
  • 3 eggs
  • 3 cloves garlic, minced
  • cooking oil

Preparation :

  • Clean pork pieces. Wash and drain.
  • Remove skin of ginger and pound to break open.
  • Hard boil eggs with shells removed.
  • Put ginger in pot, add water to cover ginger.
  • Boil for 5 minutes. Discard the water and set aside the ginger.

Method :

  1. Heat pot, add 4 tablespoons cooking oil....

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Muu Yor หมูยอ (Steamed Pork Sausage)

Posted by Kroocrew on Thursday, February 4, 2010, In : Thailand 



Also spelled as: Moo Yor.

A well received introduction from Vietnam. Ubiquitous in the centre, north and north-east of Thailand. The same style sasuage is also made with chicken called Kai Yor, a most delightful cold meat. These also are great served as a mixed platter with soured sausage, Naem Muu. A combination salad using the three works a treat. A variation on the dressing is to also mix some wasabi paste with the dressing and keeping the chillie component. This then gives the front, floor...
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Korean Salad

Posted by Kroocrew on Monday, February 1, 2010, In : Korea 




Ingredients:
     
280 gm (10 oz) spinach
8 slices bacon, crisp and crumbled
240 ml (1 cup) bean sprouts
2 hard-cooked eggs, chopped
1 can sliced water chestnuts

Dressing:
240 ml (1 cup) olive oil
120 ml (1/2 cup) sugar
60 ml (1/4 cup) vinegar
80 ml (1/3 cup) ketchup
2 Tbsp. Worcestershire sauce
1 small onion, chopped

Pour on  Salad right before serving.

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Korean Broiled Pork

Posted by Kroocrew on Monday, February 1, 2010, In : Korea 

CC license



Ingredients:
     
1/2 c. soy sauce
3 tbsp. sugar
2 scallions chopped
2 cloves garlic, minced
1/2 tsp. freshly ground pepper
1 tbsp. sesame seeds
1/2 tsp. ground ginger
2 lbs. pork tenderloin
1 tbsp. peanut oil


Method:

Cut pork in 1/4-inch thick slices.
Combine first 7 ingredients and marinate the pork in the combination for at least 1 hour at room temperature.
Place on lightly oiled roiling pan and broil 5 minutes on each side, basting with the sauce.


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Saik Chrouk Ch'ranouitk (Pork Medallions with Coconut)

Posted by Kroocrew on Monday, February 1, 2010, In : Cambodia 




Ingredients:

  • 16 wooden or metal skewers (If using wooden skewers, soak them for 30 minutes in water before threading meat.)
  • 60 ml (1/4 cup) lemongrass paste (see below)
  • 120 ml (1/2 cup) freshly grated coconut or packaged unsweetened shredded coconut
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 500 gm (~1 lb) pork tenderloin, pork loin or fresh ham, cut into 4 cm pieces (~1 ½ in) long by 3 cm (~1 1/4 in) wide and 1 cm (~1/2in) thick
  • For the Kroeung (Paste):
  • 1 stalk lemongrass, bruised and thinly sliced white...

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Singaporean Century Egg and Minced Pork Congee (新加坡世纪蛋和肉碎粥)

Posted by Kroocrew on Friday, January 29, 2010, In : Singapore 

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Ingredients:
  • 4 black century eggs (shelled & cut into 6 sections)
  • 250g pork (diced & seasoned with 1/4 tsp salt)
  • 350g rice
  • 3 litres water
  • salt to taste
  • 2 tbsp sesame oil
  • toasted peanuts (optional)
  • ginger (shredded)
  • green onion (shredded)
  • dash of pepper

Method:
  1. Wash and clean rice then drain
  2. Boil rice in pot with water for 1 1/2 hours to obtain broth
  3. Remember to stir constantly so the rice won't stick to pot
  4. Add in pork and eggs
  5. Cook till pork changes color
  6. Lower heat
  7. Add in salt (to taste) and sesame oil
  8. Stir...

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Spare Ribs in Black Bean Sauce

Posted by Kroocrew on Friday, January 29, 2010, In : Singapore 

CC license


Ingredients:

  • 1 kg meaty spare ribs
  • 1 large onion (chopped)
  • 1 green capsicum (chopped)
  • 5 cloves garlic (chopped fine)
  • 2 tbsp ginger (chopped fine)
  • 2 tbsp salted black beans (chopped)
  • 1 fresh red chilli (chopped fine)
  • 1/4 cup light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp brown sugar
  • 1 1/2 cups water
  • 2 tbsp vegetable oil


Method:

  1. Cut the ribs into 4 cm pieces, place them in an ovenproof dish
  2. Sprinkle black beans, garlic, ginger and chilli
  3. Add light and dark soy sauce, sugar and water
  4. Cover dish in aluminium foil...

Continue reading ...
 

Long-Stewed Claypot Pork Belly (陶器长时间炖猪肉腹)

Posted by Kroocrew on Friday, January 29, 2010, In : China 

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Ingredients:

  • 15 large dried Chinese Mushrooms
  • 4-6 sticks of dried bean curd
  • 2 1/2 pounds Pork belly
  • 2 Tbsp peanut oil
  • 6 1/2-inch thick ginger slices (young fragrant ginger preferred)
  • 5 garlic cloves peeled and crushed
  • 1/4 cup bamboo shoots sliced 1/4-inch thick
  • 10 fresh or canned water chestnuts, or 8 arrowroot
  • 4 Tbsp bean sauce (whole bean preferred but crushed is fine too)
  • 4 Tbsp oyster sauce
  • 3 Tbsp Sugar
  • 2 slices each of lemon and orange peel
  • 3 Tbsp rice wine or dry sherry
  • 5 Tbsp soy sauce (if you've...

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Pork Terrine in Banana Leaf

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 




Ingredients:

  • 45 ml (3 Tbsp) Nuoc mam (Viet fish sauce)
  • 30 ml (2 Tbsp) Vegetable or sesame oil
  • 15 ml (1 Tbsp) Sugar
  • 10 ml ( 1 dessertspoon)Five-spice powder
  • 2 shallots, peeled and finely chopped
  • 2 cloves Garlic, crushed
  • 750 g (~1 3/4 lb) Minced (ground) pork
  • 25 g (~1 oz) Potato starch
  • 7.5 ml (1 1/2 tsp) Baking powder
  • 1 Banana leaf, trimmed into a strip 25cm/10in wide
  • 1 tablespoon Vegetable oil, for brushing
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper


Method:

  1. In a bowl, beat the nuoc mam and oil with ...

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Bandel Bhutuwa (Wild Pork Fried in Nepali Spices)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 

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Generally wild boar is a protected species and if it's offered to you while travelling it's either domestic pork or probably illegal kill. I once asked a Vietnamese friend in north-west Vietnam how they got Wild Boar since as well as illegal it's also very difficult to find. His answer was we take a pig and prod it with an electric prod. That will get them very wild!


Reference: Appetizer – Bandel Bhutuwa (Nepali Food Recipe)


Ingredients:

  • 1.5 Kg (~3 lbs.) piece of pork with fatty skin attache...

Continue reading ...
 

Taiwanese Steamed Buns (台湾馒头)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

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Ingredients:

     
Dough:   
  • 2 cups of plain flour   
  • 1 teaspoon of dry yeast   
  • 1/2 cup of warm water   
  • 1/2 teaspoon of sugar   
  • 1/4 cup of milk   
  • 1 tablespoon of baking powder
   
Filling:   
  • 100g of minced pork   
  • 2 sliced shiitake mushroom   
  • 2 sprigs of spring onion   
  • 1 teaspoon of ginger   
  • 150 grams of chopped cabbage   
  • 1 teaspoon of soy sauce   
  • 1/2 teaspoon of salt   
  • 1 teaspoon of sesame oil

   
Method:
 
  1. Mix the flour with the baking powder and put through a sieve to remove lumps ...

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Taiwanese Pork Liver Soup (台湾猪肝汤)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 







Ingredients:

  • 1 tablespoon peanut oil
  • 4 medium shallots, finely chopped
  • 1/2 lb. pork liver, sliced very thin
  • 6 cups water or chicken broth
  • 1 cup chopped watercress, heavy stems removed
  • 2-4 ounces very fine Chinese noodles.(Substitute angel hair pasta if not available.)
 

Method:

  1. Heat wok until smoky hot. Add oil, swirling around sides of wok.
  2. Add finely chopped shallot and cook, stirring vigorously, until shallots begin to caramelize.
  3. Add liver slices. Sear to seal in juices. Add water or broth and brin...

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Qing Zhou Xiao Cai 清粥小菜/ Xi Fan 稀飯 Rice Porridge with Side Dishes

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 



 


.
( A recipe for Rice porridge follows. This listing gives some idea of the kinds of additions that can easily be used)


  • Chinese sausage,
  • fermented tofu in chilli,
  • dried Oriental radish (daikon),
  • bamboo shoots in chilli oil,
  • stewed peanuts,
  • pickled young ginger,
  • pickled celtuce stem
  • salty duck eggs
  • Anchovies with Peanuts
  • Pickled Cucumber Salad.
  • any pickled vegetable
  • stewed wheat gluten
  • small fried fish with peanuts,
  • canned eel,
  • dried pork floss,
  • fried egg,
  • any stir fried vegetable

Continue reading ...
 

Dan Chao Fan 蛋炒飯 (Egg Fried Rice)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 

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Ingredients:
  • 5 cups cooked white rice
  • 2 eggs, beaten
  • 4 stalks spring onions, cut into 1 cm (3/8") lengths
  • Pinch salt
  • Pinch pepper
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, lightly crushed
  • 150 g (5 oz) lean pork, julienned
  • 2 cups cabbage, chopped into small pieces
  • 1/2 cup carrot, finely sliced
  • 1/3 cup chicken stock
  • 4 tablespoons soy sauce

Method:

  1. Loosen the rice by shaking and mixing.
  2. Beat eggs. Add 1/4 of spring onions, salt and pepper. Mix well. Heat a frying pan to a medium heat and smear with oil. ...

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Dong Po Rou 東坡肉 (Dongpo Pork)

Posted by Kroocrew on Saturday, January 16, 2010, In : China 

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Hangzhou's trademark dish.



Ingredients:

  • 1 kg (2.2 lb) piece pork belly
  • 2 tablespoons vegetable oil
  • 1 tablespoon tea leaves
  • 4 stalks spring onions
  • 7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets

Sauce Ingredients
  • 1 cup water
  • 8 cloves garlic, lightly crushed
  • 5 slices old ginger (or 7 slices young ginger)
  • 1 tablespoon black peppercorns
  • 4 tablespoons soy sauce
  • 2 tablespoons yellow wine (e.g. Shaoxing wine)
  • 1/2 tablespoon ...

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Tie Ban Dou Fu 鐵板豆腐 (Chafing Dish Tofu)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 



Ingredients:

  • 250 g (9 oz) extra firm tofu
  • 80 g (3 oz) preserved pork belly, sliced thinly (bacon is a good substitute)
  • 4 leek stems, cut into 3 cm (1") lengths
  • 4 fresh shiitake mushrooms, cut into chunks
  • 1 large chilli pepper, sliced diagonally into 3 or 4 pieces
  • 2 teaspoons vegetable oil

Sauce
  • 1 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon Taiwan rice wine
  • 1/2 teaspoon of white sugar
  • 1/2 teaspoon hot bean paste
  • Pepper, dash
  • 1/2 tablespoon sesame oil


Method:

  1. Spread leeks and mushrooms in chafing ...

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Duo Jiao Xiao Bao 多娇小宝 (Spicy Steamed Pork Buns)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 



Ingredients: (~20 buns)
FOR THE STUFFING:
  • 1/4 in. piece fresh ginger, unpeeled and smashed
  • 7 oz. ground pork
  • 2 tbsp. chopped salted chillies
  • 1/4 tsp. sesame oil
FOR THE DOUGH:
  • 1 3/4 cups all-purpose flour, with a little extra for dusting
  • 3/4 tsp. active-dry yeast
  • 2 tsp. sugar
  • 4 tbsp. lukewarm water
  • a little peanut oil

Method:


  1. To make the stuffing, smash the ginger with the fiat of a cleaver blade, cover with about 5 tablespoons cold water, and leave to infuse for a minute or two.
  2. Place the pork in a bowl. ...

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Deep-Fried Sliced Pork (油炸片猪肉)

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Hawker) 




Ingredients :
  • 700g Pork fillets (tenderloin)
  • 2 Eggs whites
  • 11/2 tablespoons cornflour (cornstarch)
  • Sufficient vegetable oil for deep-frying
  • 1 tablespoon ground black pepper
  • 1 tablespoon salt
 
Method :
  1. Slice the pork against the grain into thin slices. Using a mallet, beat the slices until they are very thin, then cut into strips about 71/2 cm. Put the strips into a large bowl and set aside.
  2. Beat the egg whites until they are frothy. Gradually beat in the cornflour (cornstarch) until the mixture forms ...

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Loh Bak (Pork Roll in Bean Curd Skin)

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Hawker) 




CC license

Ingredients :
  • 600g pork (lean pork - cut into strips)
  • 1 pinch 5 spice powder
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon cornflour
  • 1 teaspoon soya sauce
  • 1 egg yolk (separate white to use as paste for cover)
  • 3 pcs tauhu puay (soya skin - cut into 10cm x 14cm pieces)
  • 1 mengkuang (turnip)
  • 150g water-chesnuts
  • oil

Method :
  1. Mix pork with spice, sugar, salt, soya sauce, cornflour, egg yolk, mengkuang and ma thai.
  2. Wrap into rolls using tauhu puay.
  3. Deep fry.

 
Sauce :
  1. Grind 1 chilli, peanuts, garlic, and groundn...

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Longganisa (Filipino-style sausages)

Posted by Kroocrew on Saturday, January 9, 2010, In : Phillipines 





CC license


Ingredients:


  • Mixture of 30% ground beef And 70% ground pork For every 1 kilo (2.2 lbs) mixture add:
  • 2 1/2 Tbsp Salt
  • 1 1/2 Tbsp Sugar
  • 1 1/2 Tbsp Soy sauce
  • 2 Tbsp Vinegar
  • 2 Tbsp Wine
  • 1/8 tsp Saltpetre (preservative)
  • 1 tsp Ground pepper
  • 2 tsp Chopped garlic
  • Sausage casings
Method:

  1. Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings.
  2. Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce c...

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Pancit Bihon Guisado

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 

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Ingredients:

  • 1/2 Kg (~1 lb) rice stick noodles (bihon)
  • 1 medium sized chicken breast, boiled & shredded
  • 1/4 Kg (~1/4 lb) pork pigue or kasim, diced
  • 240 ml (1 cup) uncooked shrimps, shelled and de-veined (optional)
  • 1 small cabbage, shredded
  • 1 medium carrot, julienned
  • 1 celery stalk, sliced thinly
  • 3 cloves garlic, minced
  • 1 large onion, minced
  • 60 ml (4 Tbsp) cooking oil
  • 120 ml (1/2 cup) soy sauce
  • 2 cups chicken broth
  • Salt and pepper to taste


Method:

  1. Put the rice stick noodles in a clean basin and soak in wat...

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Binagoongang Baboy

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 





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Ingredients:

  • 1 kilo pork loin, cut into small cubes
  • 1/2 cup cane vinegar
  • 1/2 cup bagoong or shrimp paste
  • 4 cloves garlic, minced
  • 5 pieces black pepper, cracked
  • 1 tablespoon sugar
  • 3 pieces jalapeno chillie or other, optional
  • 1/4 teaspoon monosodium glutamate (MSG), optional


Method:

  1. Place pork, vinegar, shrimp paste, garlic, and pepper corns in a cooking pan and mix well.
  2. Cover and bring to a boil without stirring.
  3. Lower the heat and simmer for 40 minutes or until the pork is tender, checking occasionall...

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Twice Cooked Pork

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 





Ingredients:

  • 500 gm (~1 lb) Pig’s meat (ear, tongue, face)
  • White onion; sliced
  • 2cm ginger; chopped
  • Salt and pepper
  • Lime or lemon juice
  • Mayonnaise


Method:

  1. Boil the pork until half cooked.
  2. Strain and grill until brown.
  3. Cut into 2 x .5 cm (1” x 1/4”) (or any preference).
  4. Place in a bowl and then add the onion, ginger, and lemon or lime juice.
  5. Mix well with the mayonnaise. Season with salt and pepper according to taste.


Tip:

If pig brain is available, use it instead of the mayonnaise for a more deli...
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Crispy Pork Knuckle

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 


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Ingredients:


  • 1 Kg ((~2lb)  pig’s knuckle
  • 1 onion; chopped
  • 2 bay leaves
  • 60 ml (1/4 cup) pepper corns
  • 2 Tbsp salt

Cooking oil


Sauce Ingredients:

  • 1 Tbsp onion; chopped
  • 1 Tbsp garlic; pounded
  • 120 ml (1/2 cup) vinegar
  • Soy sauce to taste


Method:

  1. Boil pig’s knuckle in a stock pot with enough water to cover. Add salt, bay leaves, pepper corn, and onion until tender.
  2. Drain and hang to dry.
  3. Place in the refrigerator overnight.

    Within three days:
  4. Deep fry in hot cooking oil until golden brown.

The dish is usua...
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Bhutani Meatballs

Posted by Kroocrew on Monday, January 4, 2010, In : Bhutan 





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Cloudy with a chance of meatballs

Ingredients:

  • 500 gm(1 lb) lean Pork, ground
  • 125 gm (1/4 lb) Shrimp, minced
  • 60 ml (1/4 cup) water chestnuts, minced
  • 1 tsp fresh gingerroot, minced
  • 1 whole green onion, minced
  • 45 ml (3 Tbsps) soy sauce
  • 1 Tbsp white wine
  • 1/2 tsp salt
  • 1 tsp Sugar
  • 45 ml (3 Tbsps) cornstarch
  • 1 egg, lightly beaten
  • 2 Tbsps oil
  • 360 ml (1 1/2 cups) chicken broth
  • 1 napa cabbage
  • 1 tsp sesame oil


Method:

  1. Combine Pork, Shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp Sug...

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Char Pa-em Sach Chrouk Chea Mouy Pong Krouch ឆាផែ្អមសាច់ជ្រូកជាមួយពងគ្រួច (Caramelised pork with quail eggs)

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 






Ingredients :


  • 960 ml (4 cups) water
  • 2 Dozen fresh quail eggs or 1 can of quail eggs
  • 1 Tbsp water
  • 1 tsp sugar
  • 720 ml (3 cups) water
  • 2 Cloves garlic, minced
  • 60 ml (¼ cup) fish sauce
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 can coconut juice or 2 cups fresh young coconut juice
  • 750 gm (3 lbs) Pork hock or 650 gm (1½ lbs) Pork shoulder cut with skin on or lean meat, cut in 2.5 cm (1 in) chunks
  • 1 Stalks green onion, chopped
  • ¼ tsp black pepper

Method:

  1. If using fresh quail eggs; put water and quail eggs in a pot and cook it f...

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Jichao Yun (Fried Meatballs)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 



Lao Meatballs are a delightful find for the longer term traveller or the traveller who would like a more familiar food for a change but even better as a delicious surprise of the expected-unexpected flavours of Lao. The traditional ingredients are still there but less definite and can almost be a hint rather than the familiar strong flavours of many Lao dishes. It is a traditional food and  a copied recipe from Vietnamese Xiu Mai with roots from China, but still a traditional dish.

It is gen...

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Kao Soi (Northern Laos Noodle dish)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 

There is another dish with the same name but totally unrelated. The other Kao Soi is a Thai dish with Muslim style spices and egg noodles.



Ingredients:

Pork sauce (enough for 5 servings):
  • 10 large dried red chillies
  • 2 cups water
  • 3 medium (or 5 small) cloves garlic, peeled
  • 10 small brown shallots (onion type) thumb-joint sized, peeled
  • 4 tablespoons vegetable oil
  • 3 tablespoons fermented bean paste (with chilli), or substitute miso or yellow bean sauce squashed to a paste)
  • 200 gr. (8 oz.) pork, chopped v...

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Sai Ua Moo (Pork Sausages)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 





Ingredients:

400 grams pork meat. washed and minced
150 grams pork fat, washed and minced
2 dried chillies , soaked in water until soft
10 (small) shallots
10 black peppercorns
coriander leaves, finely chopped
salt and fish sauce
1 pig's intestine, turned inside out and washed and then turned right side out again


Method:

Pound the chillies, shallots and peppercorns until smooth.

Place in a bowl the pounded ingredients, the minced pork, the minced pork fat and the chopped coriander leaves. Add the fish ...
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Banh Chung (Vietnam Lunar New-Year Pork and Rice Cake)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Vietnam 


The story:


 Legend has it that King Hung Vuong VI one year challenged his 22 sons that whoever came up with the best food dish for Tet would inherit the throne. While all the other princes searched far and wide for the most exotic dishes to present to their father, Lang Lieu, son No. 16―the shyest and kindest of all―created an extraordinary dish using simple ingredients. The recipe was based on a dream in which a genie told him the dish that wins the throne must be made with rice. He instr...
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Ants Climbing a Tree 蚂蚁上树

Posted by Kroocrew on Sunday, December 27, 2009, In : China 


CC license



Ingredients:


•    4 ounces transparent bean thread noodles (also known as cellophane noodles or glass noodles)
•    5 dried Shiitake mushrooms
•    1/2 pound ground pork


Marinade;


•    1 tablespoon light soy sauce
•    2 teaspoons granulated sugar
•    1 teaspoon sesame oil
•    Pinch of cornstarch
•    Other:
•    1 small red chillie and 1 teaspoon chillie sauce, or 1 tablespoon chillie sauce
•    2 slices ginger
•    2 green onions


Method:

  1. Without removing the string wrapping aro...

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Babi Chin 红烧猪肉腹 (Stewed Pork Belly)

Posted by Kroocrew on Sunday, December 27, 2009, In : Malaysian (Nyonya) 




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Ingredients:

  • 1.5 Kg (2 1/2 lb) pork belly, cut into 4 cm ( 1 1/2 in) cubes
  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp preserved mashed soy beans  or Miso paste
  • 1 Tbsp coriander powder
  • 1 1/2 tbsp dark soy sauce
  • 500 ml ( ~2 cups) water
  • 1 whole cinnamon stick
  • 1 1/2 Tbsp sugar
  • 5 - 6 dried shitake mushrooms
  • 250 ml (~1 cup) sliced bamboo shoots [optional]
  • salt and pepper
  • 20 shallots
  • 10 garlic cloves


Method:

  1. Soak the shitkae mushrooms in 250 ml (1 cup) boiling water. When soft cut into 5 mm (1/4 in) strips.
  2. Blanch the bam...

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Nhem Khao (Lao Crispy Rice Salad)

Posted by Kroocrew on Tuesday, December 15, 2009, In : Laos 






Ingredients:

  • 250ml (8 1/2 fl oz) Coconut Cream*
  • 60g ( 2 oz) Red Curry Paste (Optional)
  • 1 kg ( ~2 1/4 lb) Cooked White Rice
  • 80g ( ~3 oz)Grated Coconut
  • 15g (1/2 oz) Sugar
  • Pinch of Salt
  • Corn Starch for dusting
  • 3 Eggs, beaten
  • Oil for Deep Frying
  • 400g (14 oz)Chopped Som Moo (Fermented Pork)
  • 100g (3 1/2 oz) Sliced Shallots
  • Approx 45ml (3 Tbsp) freshly squeezed Lime Juice
  • Approx 45ml (3 Tbsp) Fish Sauce
  • Chopped Coriander (Cilantro)
  • Chopped Mint
  • Dried Chillies
  • Crushed Peanuts
.
*Coconut Cream is available in 250 ml m...

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Khar Trey Ruah Nung Saik Chrouk (Caramelized White Fish)

Posted by Kroocrew on Sunday, December 13, 2009, In : Cambodia 




CC license


Ingredients:
   
  • 1 Kg (2 lbs) White Fish Fillets - tilapia
  • 60 ml (1/4 Cup) Fish Sauce
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Olive Oil
  • 5 Cloves Garlic - finely chopped
  • 1 Tablespoon Sugar
  • 250 gm (1/2 lb) Pork - cubed
  • 500 ml (2 Cups) Water
  • 1 tsp Salt
  • 2 tsp Pepper
  • 1 Medium Scallion - finely chopped

   
Method:
   
  1. Slice the fish crosswise into 1/2 inch pieces. Marinate the fish in the fish and soy sauces for 20 minutes.
  2. Heat oil in skillet over high heat and saute the garlic until just brown.
  3. Reduce to medium, add sugar ...

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Three Coloured Steamed Egg. 蒸水蛋

Posted by Kroocrew on Thursday, December 10, 2009, In : China 


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This is a variation on a previous recipe, Chinese Steamed Egg. This is an easy alternative for presentation.



Ingredients
(Serves 4)
  • 150 g minced pork
  • 1/2 tsp vegetable/olive oil
  • 1 carrot (only using some of it)

A) For the egg custard mixture
  • 2 eggs
  • 3/4 cup stock ( Water may be used and if so then increase the amount of *light soy sauce to ½ tsp)
  • 1/2 tsp Chinese cooking wine
  • 1/4 tsp (*1/2 tsp) light soy sauce (for seasoning the egg mixture, exclude or use less soy sauce if using stock)

B) Marinade for...

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Char Hor Fun

Posted by Kroocrew on Friday, November 27, 2009, In : Malaysian (Hawker) 




CC license
Ingredients:


  • 450 gm (16 oz) hor fun or flat rice noodles.
  • 200 gm (7 oz) vermicelli.
  • 3 tablespoons oil
  • 1 tablespoon soy sauce
  • 1 tablespoon *kecap manis


Toppings:


  • 12 shrimp (peeled and deveined)
  • 12 thin pieces of pork meat
  • 12 bay scallops
  • 12 thin pieces of fish cake
  • 200 ml ( 7 fl oz) chicken broth
  • 5 stalks chinese mustard green (cut into 2-inch length)
  • 300 ml (1 1/4 cup) water
  • 3 cloves garlic (minced)


Starch:

  • 2 tablespoons corn flour
  • 60 ml (1/4 cup) water


Seasoning:

  • 2 tablespoons oyster sauce
  • 1/2 tablespoon soy...

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Yakiudon Fried Udon Noodles

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 




CC license
Yakiudon is a fried udon noodle with sauce and various ingredients.


Ingredients:

  • 400 gm (14 oz.) dried udon noodles, or 4 servings boiled udon noodles (200 gm./serving)
  • 1 Tbsp. vegetable oil
  • 115 m (1/4 lb.) boneless pork rib or boneless beef rib, thinly sliced
  • 120 ml (1/2 cup) peeled and thinly sliced carrots
  • 2 green bell peppers
  • 1/2 medium onion, thinly sliced
  • 80 ml (1/3 cup) bean sprouts
  • 4 leaves green head cabbage, chopped
  • 60 ml (1/4 cup) Worcestershire sauce
  • Salt and pepper
  • Beni-shoga* (pickled re...

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Kangchu Maroo (Trotter *Tshoem)

Posted by Kroocrew on Tuesday, November 10, 2009, In : Bhutan 



*tshoem in effect means a curry

Ingredients:

  • Trotters (pig's feet)  900 grams (2 lbs)
  • scallions  a bunch ~250 grams (1/2 lb.)
  • garlic 2 pcs
  • ginger  a small amount
  • salt 2 teaspoon
  • chillies about six pieces of hot chillies (personal preference)

Method:

  1. Chop trotters into small pieces, add salt and boil until thoroughly until cooked. Remember to leave some amount of gravy from the boiling.
  2. Then add scallion, and ground ginger and garlic.

Ideally, this dish should turn out a "little" sticky

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Kewa Phagsha (Spicy Pork with Potatoes)

Posted by Kroocrew on Tuesday, November 10, 2009, In : Bhutan 



Ingredients:


  • 350 g of pork (thigh)
  • 2 potatoes peeled.
  • 3 green chillies.
  • 1/2 onion.
  • 1/2 tsp chilli powder
  • 3 cloves of garlic (crushed)
  • 1 piece of ginger (finely chopped)
  • 1/2 tbsp canola oil.


Method:

  1. Chop pork in lumps (not so small).
  2. Add about 400 ml of water in a sauce pan with a little salt. Add the pork and boil for about 20 mins (Pork should be thoroughly cooked; soft to feel).
  3. Cut potatoes longitudinally into 6 or 8 pcs each.
  4. Cut chillies longitudinally into 2 pcs each. Add chilli, potato...

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Wonton Mee

Posted by Kroocrew on Saturday, October 31, 2009, In : Malaysian (Hawker) 


CC license



Ingredients:
  • 1 tblsp water chestnuts
  • 2 cm piece ginger
  • 150 g mustard greens
  • 300 g roast pork
  • 1 stalk spring onions, chopped
  • 1 tsp salt
  • 1 tsp tapioca flour
  • 3 tsp thin soy sauce
  • 3 tsp sesame oil
  • 1 egg white
  • 25 wonton skins
  • 5 tablespoons oil
  • 3 shallots, sliced
  • 1.5 litres (6 cups) chicken stock
  • 4 tsp oyster sauce
  • 360 g fine egg noodles
  • pepper   

Method :
  1. Dice the water chestnuts finely.
  2. Cut off 2 thin slices of ginger and pound the rest of extract ginger juice.
  3. Pluck off the young shoots of the mustard greens.
  4. S...

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Hati Babi Bungkus (Pork and Chicken liver meat balls)

Posted by Kroocrew on Friday, October 30, 2009, In : Malaysian (Nyonya) 





Ingredients:

300 gm pigs liver (chicken liver if you prefer)
200 gm minced pork meat
1 tbsp soy sauce
I medium onion, diced
1 tsp vinegar
1 tsp sugar
1 tsp coriander seeds

Method:
Saute the onions in a little cooking oil or ghee  until translucent ( approx 3 minutes)
Cook the livers in boiling water for 5 miutes. Cool and dice.
Combine the liver and onion with the rest of the ingredients.  Season with salt and pepper.
Blend the mixture very well and then make approx 25 small meat balls. Set aside in the ...
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Thit Bho To (Fragrant Soy Sauce Pork Recipe)

Posted by Kroocrew on Friday, October 30, 2009, In : Vietnam 




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Ingredients:
 
550 g    Pork belly, with skin
3 cloves    Garlic, roughly chopped
6 stalks    Spring onions, roughly chopped
2 1/2 cm    Fresh root ginger, shredded
4 tbsp    Light soy sauce
2 tsp    White pepper


Method:

Cut pork into large pieces (approx. twice bite-size).
Put pork into a deep pot and add garlic, onion and ginger and cover with water.
Bring the pork to boil, then lower heat and allow to simmer for 2 - 2/12 hours. Add water if necessary.
(The pork, should now be very tender, and th...
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Siomay Bandung (Steamed Dumplings Bandung Style)

Posted by Kroocrew on Friday, October 30, 2009, In : Indonesia 




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Base Ingredients:

     350 gr ground chicken
     250 gr ground shrimp
     100 gr cornstarch
     2 cloves garlic, mashed
     1 Tbs. sesame oil
     1 tsp. salt
     ½ tsp. ground pepper
     1 egg, beaten

Skin Ingredients:

     10 pieces of won ton skin
     6 soybean cake size 5 x 5 x 1 cm
     5 medium size potatoes
     5 buah bitter melon
     5 pieces of cabbage leaves, slice the stem thin
     5 cucumbers

Sauce Ingredients:

     100 gr fried peanuts
     50 gr fresh fried candlenut
     2 cloves fri...
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Bak Ku Teh (Pork Rib Tea Soup)

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 



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Ingredients :


500 gm (1lb) Pork back ribs, chopped into 2-inch lengths
2 Cloves garlic, crushed
1500 ml (6 cups) Water
1 stick cinnamon
3 whole star anise
1 tsp Whole white peppercorns
1 1/2 tsp Sugar
3 tsp Salt
45 ml (3 tbsp) Dark soy sauce, or to taste

Garnishes
2 tbsp Crisp Fried Shallot Flakes
Soy sauce and thinly sliced red chiles for dipping
2 Chinese crullers, sliced (Optional)
Steamed white rice


Method :
 

Although most Asian lunches and dinners include a soup, there are certain soups which are serv...
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Crispy Shanghai Spring Rolls (上海脆皮春卷)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 


Ingredients

CC license
•    12 spring roll wrappers
•    30ml/2 tbsp plain flour mixed to a paste with water
•    sunflower oil, for deep-frying

For the filling:

•    6 Chinese dried mushrooms, soaked for 30 minutes in warm water
•    150g/5oz fresh firm tofu
•    30ml/2 tbsp sunflower oil
•    225g/8oz minced (ground) pork
•    225g/8oz peeled cooked prawns (shrimp), roughly chopped                   
•    2.5ml/1/2 tsp corn flour (cornstarch), mixed to a paste with
•    15ml/1 tbsp soy sau...
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Lion's Head Meatballs (狮子的狮子头)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 







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Traditionally this Shanghai dish is cooked in a sand clay pot. The large meatballs are meant to represent a lion, and the shredded greens its mane.



Ingredients:
•    450 gm (1 lb) bok choy, Peking cabbage (Napa cabbage), or spinach leaves
•    1 – 2 green onions (spring onions, scallions), minced
•    1 teaspoon minced ginger
•    1 large egg
•    450 gm (1 lb) ground pork
•    3/4 teaspoon salt
•    1 teaspoon granulated sugar
•    2 1/2 teaspoons pale dry sherry
•    3 tablesp...
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Philippine Style Paella

Posted by Kroocrew on Monday, October 19, 2009, In : Phillipines 


                                   

CC license                                    

Ingredients:

900 gm (2 lb) fryer chicken, cut into pieces   
900 gm (2 lb) pork tenderloin   
450 gm (1 lb) large shrimps
salt and pepper to taste   
3 large crabs   
20 fresh littleneck clams
1450 ml (6 cups) water   
120 ml (1/2 cup) olive oil   
1/2 teaspoon paprika
2 tablespoons chopped garlic   
60 ml (1/4 cup) chopped onion   
2 chorizos de Bilbao or pepperonis, sliced thin
3 cups raw rice (glutinous or sticky rice i...

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Jaozi for a dim sum banquet (饺子的宴会点心)

Posted by Kroocrew on Sunday, October 18, 2009, In : China 




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Jaozi breakfasts are a great way of sharing food. In China the mecca is Hong Kong but just about every significant sized place has their own styles and outlets for jaozi. The most enjoyable jaozi restaurants are in Beijing, Hangzhou, Shanghai, Xi'an, Guangzhou and of course Hong Kong. I was speaking to a director of a company in Beijing who generously was taking myself and another for lunch to a jaozi restaurant. Of course I asked him which jaozi was his favorite and he simply smiled and s...

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Embutido (Pork Meat Loaf)

Posted by Kroocrew on Sunday, October 18, 2009, In : Phillipines 




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Ingredients:

1-1/2 pounds ground pork    
1 raw egg    
4 tablespoons flour
salt and freshly ground pepper to taste    
4 pieces canned Vienna sausage    
3 hard-boiled eggs
3 sweet pickles, chopped    
1 can liver paste


Mix together the ground pork, raw egg, flour, salt and pepper. Spread the mixture on aluminum foil. Arrange the sausages, hard boiled eggs and pickles on top of the mixture. Shape into a roll about 4 inches in diameter and wrap in foil. Bake for 1 hour at 350 F. 

Unwrap and transfer ...

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Talunang Manok (Defeated Chicken)

Posted by Kroocrew on Sunday, October 18, 2009, In : Phillipines 

                                   
                                   

Ingredients:

2 cups salted black beans   
1 cup white vinegar    1/2 cup brown sugar
1 4-5 pound stewing fowl, cut into serving pieces   
2 pounds pigs feet   
4 cups water
3 garlic heads, crushed   
1 bay leaf    1 tablespoon oregano
1 small piece star anise   
1 cinnamon stick   
       
Method:

Mash beans with vinegar and brown sugar and place, with the chicken, pigs feet and water, in a large pot.
Boil until chicken and pi...
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Fish Pie (Pastel de Pescado)

Posted by Kroocrew on Sunday, October 18, 2009, In : Phillipines 






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Ingredients:


PASTRY: 2 cups flour
1 teaspoon salt
1/2 cup cooking oil
1/4 cup cold water


FILLING: 
2 pounds grouper or sear bass, boned and cut into chunks
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup butter
1/3 cup diced potatoes
1/3 cup diced carrots
1/3 cup diced turnips
2 cups fish broth, or 2 cups chicken broth or bottled clam juice
1 eight-ounce can of Vienna sausage, sausges sliced into 1-inch-long pieces 1/2 cup diced ham
2 tablespoons all-purpose flo...

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Nikujaga (Japanese homestyle Meat and potatoes)

Posted by Kroocrew on Tuesday, October 13, 2009, In : Japan 



Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional Japanese foodstuffs. But Nikujaga is a popular meal especially at home. It is a typical "homestyle" meal. The taste of Nikujaga is reminiscent of Shanghai cuisine


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Ingredients:
  • Potatoes
  • Beef or pork: thin sliced
  • Onion
  • Sugar
  • Soya sauce
  • Japanese katsuo soup stock (benito)*
* This constituent is very easy to make:


Japanese katsuo soup (katsuodashi)

Ingredients:
3 1/4 cup...

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Okonomiyaki (Japanese Pancake)

Posted by Kroocrew on Tuesday, October 13, 2009, In : Japan 
Osaka Style
 

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Ingredients:;
  • Okonomiyaki Flour 100g (1 cup)
  • Water 160ml (2/3 cup)
  • Eggs 2
  • Cabbage, cut into 3cm x 2-3ml strips 300g (4 cups)
  • Green Onions, thinly sliced diagonally 2 stalks
  • Tenkasu (Tempura bits)  30g (1/4 cup)
  • Thinly sliced belly pork or Bacon, cut into 8cm (3") pieces 6 strips (Bacon gives an overall flavour to the food)

Optional:
  • Raw shrimp cut into approx 1cm (1/2") chunks 100g (1/2 cup)
  • Bonus: Chinese sausage, cut diagonally 1-2 links         
  • Bonus: Beni Shoga (Pickled Ginger) 30g (...

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Gyoza

Posted by Kroocrew on Monday, October 12, 2009, In : Japan 




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Gyoza - Japanese style dumplings originally Chinese and always fried rather than the commonly steamed Chinese style.


Ingredients:
(for 30 Gyoza)

•    Dough:

o    170 mL water
o    200 g general purpose flour


•    Filling:

o    200 g ground pork
o    Cabbage
o    Nira*(can be substituted by leek or green onion ) 
o    Leek or Green onion
o    Garlic
o    Ginger
o    Sake*
o    Soya sauce, salt, and pepper
o    Sesame oil


•    Dipping Sauce:

o    Soya sauce
o    Vinegar


Preparation:

Dough:

1.    Mix the wat...

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Devilled Pork Kidneys

Posted by Kroocrew on Sunday, October 11, 2009, In : India 



Pig kidneys are ideal for this dish as they are reasonably substantial and easy to trim. The residual flavour is minimal compared to sheep kidneys.



Ingredients:
  • Pair of pig kidneys
  • 2 medium onions
  • 6 cloves of garlic
  • 2 cm piece of ginger
  • 1 ½ tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tsp commercial curry powder
  • ½ tsp of star anise powder
  • ½ teaspoon red chillie powder
  • ½ teaspoon of ground black pepper
  • 45 ml (3 Tbsp) of ghee or oil
  • Salt
  • Water 300 ml ( 1¼ cups)
Method:
  1. Dice the onions fairly finely.
  2. Peel the...

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Phaksha Pa (Bhutani pork with radish and bok choy)

Posted by Kroocrew on Thursday, October 1, 2009, In : Bhutan 


The addition of cured dried pork, a staple in Bhutan, gives this dish a hint of appealing sweetness.




Ingredients
1 medium onion [about 4 ounces, 110g], peeled and quartered
Fresh ginger, peeled and cut into a 1 -inch [2. 5cm] cube
1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise.
1 stick unsalted butter [4 ounces, 8 tbsp, 115g]
1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips
1/2 cup water [120ml]
2 tab...
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Vietnamese Shrimp and Pork Breakfast Dumplings (Banh Bot Loc)

Posted by Kroocrew on Sunday, September 27, 2009, In : Vietnam 

The gelatinous dumplings are sometimes thought to be associated with sticky rice but rather the translucent nature of this breakfast dish is due to tapioca.  Banh Bot Loc is a traditional Vietnamese breakfast dish topped with fresh scallions or caramelised onion and crispy pork fat. Served with a chillie infused fish sauce.


CC license


Ingredients:


For filling

  • 250 gm (1/2 lb.)shrimp
  • 10 large shrimps (with heads)
  • 250 gm (1/2 lb.) pork belly or pork back
  • 2 tablespoons vegetable oil
  • 1 tablespoon nouc mam (Vietn...

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Braised Chillie Pork Knuckles.

Posted by Kroocrew on Thursday, September 24, 2009, In : Singapore 


 




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..


Serves 4

Ingredients A:
1 pig knuckles, chopped into bite sizes
1 tablespoon of dark/ thick soy sauce
3 tablespoons of light soy sauce
4 tablespoons of sugar
1 tablespoon of white vinegar

4 eggs, hard boiled

Ingredients B:
5 thin slices of ginger
20 dried chillies, deseed some to reduce spiciness to your desired taste
8 - 10 cloves of garlic, skinned or with skin intact
1 star anise

2 tablespoons of cooking oil

Ingredients C:
3 tablespoons of oyster sauce
1 teaspoon of sesame oil
2 tablespoons of pl...

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Ua No Mai (Stuffed Bamboo Shoots)

Posted by Kroocrew on Monday, September 21, 2009, In : Laos 


The bamboo shoots, which may be no mai lai (GIANTOCHLOA NIGROCILIATA) or no mai bong (BAMBUSA TULDA) - choose small ones, boil them until they lose their (bitter) taste, then cut off all the hard outer layer and cut the trimmed shoots into sections 8 cm long - after this use a needle to make slits in them lengthwise, but leaving the ends of each section intact.

Of course it is more likely that you will be more successful in the Asian Grocers looking for canned bamboo shoots. They need to be f...
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Burmese Red Pork Pot Roast

Posted by Kroocrew on Wednesday, September 16, 2009, In : Myanmar 




 Red Pork Pot Roast


Serving Size: 6
Ingredients
•    2 Pounds Boneless Pork -- cubed
•    2 Tablespoons Soy Sauce
•    1/2 Teaspoon Salt
•    2 Tablespoons Peanut Oil
•    1 Tablespoon Brown Sugar
•    2 Cloves Garlic -- sliced
•    1 Inch Ginger -- chopped
•    2 Cups Water
Directions
Marinate pork in soy sauce and salt for 1 hour. Heat the oil, add the sugar and stir to dissolve and caramelize. Add garlic and ginger, stir fry 2 minutes. Add pork and mix well. Cover pan and cook 15 minut...
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Sai Krog Naem Muu Isaan ( Isaan Soured Pork Sausages)

Posted by Kroocrew on Tuesday, September 15, 2009, In : Thailand 

This is also called Sour Isaan Sausage ( Naem Sai Krog ) , because it's left a few days to sour in the fridge, and is optional! The souring process is caused by fermentation of the sugars in the rice carbohydrate and the production of some lactic acid. It's the  acid produced from the fermenting rice which gives the wonderful sour edge to these garlicky sausages. There are also commercial pre-packaged sets for hastening the souring process available in Thai supermarkets. They contain a lot of...
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Sai Krog Woonsen Hed Hom (Pork Noodle & Mushroom Sausages)

Posted by Kroocrew on Tuesday, September 15, 2009, In : Thailand 





This  is pork sausage, with noodle as the meat stretcher and mushroom as the flavouring. The addition of lard has a purpose and that is to blend the components, hence the addition of pork fat.

Ingredients
175 gms Mushrooms (Shitake and Bleckfung/Rat Ear)
200 gms Glass Noodles
25 gms Galangal
10 gms Kaffir Leaves
25 gms Lemon Grass
100 gms Pork Fat (Finely Chopped)
350 gms Pork Mince
10 Garlic Cloves
4 Coriander Roots
1 Teaspoon Black Pepper
1 Tablespoon Salt

Preparation
1. Rinse the sausage skins, mine ca...
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Khao Mu Daeng (Thai Red Pork with Rice)

Posted by Kroocrew on Sunday, September 13, 2009, In : Thailand 


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Ingredients:
 
  • 500 gram (~1lb) of pork filleted meat as a single piece.
  • 2 boiled eggs halved
  • 6 chinese chives
  • 6 thai cucumbers(sliced length wise)
  • 1 teaspoon of chopped thai chilli {Prik Chi Fah}

The marinade is made by mixing
  • 60 ml (1/4 cup) chopped tomato from which the seeds and skin have been discarded
  • 60 ml (4 tablespoons) fish sauce - nam pla
  • 60 ml (4 tablespoons) palm sugar
  • 2 preserved plums (preserved Chinese plums are the best for this recipe), chopped

The marinade components are homogeni...
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Prawn Toast (Banh Mi Chien Voi Tom)

Posted by Kroocrew on Friday, September 11, 2009, In : Vietnam 


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Shrimp toast or prawn toast is a Chinese dim sum dish. It is made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then cooked by baking or deep frying. It is a common appetizer in Australian and American Chinese cuisine. A common variant in the United Kingdom is sesame prawn toast. This involves sprinkling sesame seeds before the baking or deep frying process.



History

This dish has over 100 years of history, originating in Dresden, Germany, it...

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Vietnamese Dumplings (Banh Cuon)

Posted by Kroocrew on Friday, September 11, 2009, In : Vietnam 


CC license



Ingredients : Makes 20-24

Ingredients:
  • 500 g (~1 lb) Lean pork, minced
  • 2 Tbsp Dried black fungus, soaked and finely chopped
  • 2 Small shallots, finely chopped
  • 2 cloves garlic, finely minced
  • 1 Green chillie, finely minced
  • 25 g (~1 oz)Coriander leaves and stalks
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Tbsp Vegetable oil
  • 1 Tbsp Corn flour
  • 2 Tbsp Water
  • 20-24 Wonton wrappers

 
Garnishing :
  • ½ Cucumber, slice thinly into sticks
  • 5 Shallots, chopped and made into Crispy Fried Shallots
 


Method:
  1. Mix the pork, black fungus, shallots, ...

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Khao Soi (Northern Thai Noodles in a rich curry soup)

Posted by Kroocrew on Friday, August 21, 2009, In : Thailand 




Khao Soi is a curry noodle dish from the northern part of Thailand. It is made with chicken, served over Chinese bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillies and a squeeze of lime juice. It has a very definite muslim cuisine air about it. How? There are currently two thought lines on this. The refugee Panthays who escaped the Qing attack while trying to usurp them and secondly there were a group of Malay Muslims ...

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Phad Kaprow Muu. (Fried pork with basil)

Posted by Kroocrew on Thursday, August 20, 2009, In : Thailand 






This really is the all occasion dish of all of Thailand. It's potentially the spiciest dish available. The recipe can be prepared with a modest kick made with two birds' eye chillies or a horse's kick with 30 or more chillies!
It's very easy to make and is eaten at anytime of the day or evening. It's eaten with rice and generally but not always with a fried egg on top.

Ingredients:
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic
  • 2-30+ small thai chillies to taste
  • ½ cup (100g) ground pork (or chicke...

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Happy Pancake (Banh Khoai)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Vietnam 


 


The Vietnamese version of an open-faced omelet or crêpe, this specialty of many streetside restaurants is also called the "Happy Pancake." and probably doesn't refer to the well remembered pancakes of Phnom Penh  :) The Vietnamese name, khoai, comes from the type of pan it is cooked in. Banh xeo is the large southern version and is the basis of the Khmer Pancake referred to in this collection.
 
(240 ml)1 cup rice flour
(360 ml) 1-1/2 cups water
2 eggs, beaten
Small pinch of salt
(5 ml) 1 teaspoo...
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Pork and Mushroom Stuffed Squid

Posted by Kroocrew on Wednesday, August 19, 2009, In : Vietnam 





Ingredients:
  • 8 small 3 to 5 cm( 1¼ to 2 in) in length, heads and tentacles removed, cleaned, cuttle bone removed and discarded, tube patted dry
  • 6 large dried Chinese mushrooms, rehydrated in warm water to soften approx 10 minutes, stems removed, and then chopped along with the caps.
  • 1 ounce [30 g] bean thread cellophane noodles (also called vermicelli or mung bean noodles),  soaked in warm water 30 minutes, drained, and chopped into 1 cm pieces
  • 1 lb [500 g] ground pork
  • 6 shallots, diced
  • 4 garlic ...

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Banh Bao. (Vietnamese Steamed Buns)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Vietnam 





Ingredients:
The bread dough:
  • 150g sugar,
  • 1kg white plain flour,
  • 30g dried yeast and water.

The filling:
  • 5 dried perfumed mushrooms
  • 5 dried black mushrooms
  • 100 gm rice vermicelli
  • 2 Quail eggs per bun
  • 100 gm lean pork meat (ground)
  • 250 gm fat pork meat (coarsely ground)
  • One 40 gm Chinese sausage
  • Black pepper
  • Salt

Method:
The dough.
  1. Mix this in a bowl by hand.
  2. When cohesive then knead dough for 15 minutes.
  3. Place aside, covered, for 1 to 4 hours to rise. This should triple in volume. ...

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Thai Wing Bean Salad (yum tua pu)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 

Winged beans have a natural flavour something like baby peas and fresh asparagus tips. Delightfully crunchy and delicious. This recipe is generally served on the spicy side but could easily be toned down for a less bitey palate preference.  


The license for the use of this image has been kindly allowed by its' owner Julian Wright of
Mutmee Guest House Nong Khai Thailand.



Ingredients:

  • 250 grams wing bean, sliced  
  • 100 grams minced pork  
  • 5 medium-sized prawns, cleaned, peeled and deveined  
  • 2 table...

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