TOFU OMELET WITH CHINESE SAUSAGE (LAP CHEUNG)

This dish is so simple and easy to make it with only 3 ingredients. I come out with this dish when my refrigerator only left with 2 eggs, Chinese sausages and a box of soft tofu. After thinking of what am I going to make from these ingredients.....suddenly I came to an idea of making a tofu omelet which I had made it before with soup. This time I'm making them with Chinese sausage and guess what???....everyone love it with steamed white rice.....yummy and I'm happy with this recipe of mine.



Hereby is the recipe I would like to share with all of you out there;


INGREDIENTS :

1 box soft tofu
2 large eggs, lightly beaten
3 links Chinese sausage (I used Lap Cheong), thinly sliced
salt and pepper to taste


DIRECTIONS :

1. Unwrap the tofu from box and wrap the tofu with a clean cloth. Place a weigh on top of the tofu and let it stand for about 20 minutes to press out excess water.

2. Unwrap and smash the tofu in a bowl. Stir in the beaten eggs and combined it well.

3. In a wok in high heat, heat about 2 tbsp vegetable oil. Pour in the tofu mixture in the heated oil and cooked about 4 minutes each on both sides until golden brown but not burn. Dish it up and set aside.

4. In the heated wok, add the Chinese sausages and stir fry until aromatic. Then add in the tofu omelet and stir fry for about 5 minutes. Dish up and served.

GLAZED HAM WITH WHOLE GRAIN MUSTARD & GUINNESS

                            

This is one of my favorite ham which I always make it on Thanksgiving and Christmas Day. Nothing tastes better than your homemade glaze on your cooked ham. Years ago, I found this recipe from the internet posted by Almost Bourdain. I love this recipe ever since and is a recipe to keep.

INGREDIENTS :

1 (about 8 to 10 lb) cooked leg ham
175 g wholegrain mustard
175 g orange marmalade
440 ml Guinness Stout
440 ml pineapple juice



METHODS :

1. Preheat your oven to 350 degree Fahrenheit.

2. Place the ham in a deep sized baking tray.

3. Mix the together the wholegrain mustard and orange marmalade. Slowly spoon all over the ham.

4. Then pour in the Guinness Stout and pineapple juice into the baking dish.

5. Place the ham into the oven and allow to slowly caramelize and keep basting every 20 minutes or so. The ham will take about 1 to 1-1/2 hours to cook.

6. Once the ham is done, let it stand for 30 minutes before craving.

PORCHETTA & POLENTA WITH PICKLED ONIONS

This is what I make for my neighborhood party for Christmas and I got this recipe from Food Network magazine in year 2010. Everyone seems to enjoy the foods that I prepared and I'm happy with my work.

Porchetta pronounced as "por-ketta"....is an Italian speciallity of slow-roasted suckling pig and usually heavily salted in addition to being stuffed with garlic, rosemary, fennel or other herbs. I hope all of you will enjoy this 5 stars rated recipe that I choose and happy cooking :)

Recipe courtesy from Chef Ted Allen for Food Network Magazine


INGREDIENTS :

For the Pork:
3 lb boneless pork shoulder, trimmed of excess fat
Kosher or sea salt
Grated zest of 1 lemon
3 cloves garlic, chopped
2 tsp fennel seeds, plus more for sprinkling
16 fresh sage leaves, chopped
2 tsp chopped fresh rosemary
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

For the Onion:
3/4 cup white vinegar
3 tbsp sugar
Kosher or sea salt
1 bay leaf
1/2 tsp fennel seeds
1/4 tsp red pepper flakes
1 large red onion, thinly sliced into rings

For the Polenta:
1 tbsp extra-virgin olive oil
1 tube (about 18 oz) prepared polenta, cut into 1/4-inch thick rounds


METHODS :

(A) For the Pork:

1. Prepare the pork; to butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about 8 by 14 inches.

2. Preheat the oven to 350 degrees Fahrenheit. Season the pork with about 1-1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1-1/2 teaspoons black pepper. Rub the mixture all over the pork, then roll it up tightly and tie with twine. Drizzle the roll with olive oil and rub all over; sprinkle with freshly ground black pepper and more fennel seeds.
NOTES: The roll can be prepared up to 3 days in advance; refrigerate until roasting.

3. Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle register 180 degrees and  the pork is crusty on the outside, about 2 hours. Let it rest 15 minutes before slicing.


(B) For the Onion Pickle:

1. Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat.

2. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid.

NOTES: Leftover pickled onions will keep in the liquid for weeks.


(C) For the Polenta:

1. Place a large nonstick skillet over medium heat, add olive oil and fry the polenta until golden and crisp, about 4 minutes per side.

2. Drain on paper towels.


(D) To Assemble:

1. Arrange the polenta on a platter or individual plates.

2. Thinly slice the pork roll, then cut into bite-size pieces and pile on the polenta.

3. Top with pickled onions and served warm or at room temperature.

BAKED SPAGHETTI WITH ITALIAN SAUSAGE & SWEET PEAS

This is a quick and easy dish to serve, especially on this cold weather and also a perfect potluck dish to served to family and friends. You can even make this dish with your leftover pasta. Here's the recipe I would like to share...Enjoy!!!

INGREDIENTS :

Kosher salt
1 pound box spaghetti
4 tsp extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 pound mild Italian sausage, casings removed
1 28-ounce can unsalted diced tomatoes
1 jarred marinara sauce
Salt & pepper to taste
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1 packed frozen sweet peas, thawed 



METHODS :

1. Preheat the oven to 375 degree Farenheit and bring a large pot of salted water to boil. Add the pasta and cook according to the package direction; drain.

2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Stir in the diced tomatoes, marinara sauce and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes. Season with some salt and pepper.

3. Spray a casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese. Spoon the remaining pasta mixture on top. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (NOTE: Do let the foil touch the cheese). Bake until the cheese is melted and bubbly, about 30 to 35 minutes.

4. Meanwhile, bring a small pot of water to a boil. Add in the sweet peas and let it cook for about 3 minutes and drained.

5. Once the pasta is ready, let it stand for 5 minutes before serving. Then cut the baked spaghetti with a knife in desired size and placed it on a serving platter. Top the baked spaghetti with some sweet peas and serve.

STEAMED GROUND PORK WITH CANNED BLACK BEAN FISH

This dish is always the best accompanied with some steamed white rice. Very easy to prepare and the best dish for the kids and adults.....cause this this dish is very delicious in a way. Here's the recipe to share.

NOTES : The fermented black bean fish paste can be prepared beforehand and kept in the refrigerator for later use.  

Preparation Time : 20 minutes
Cooking Time : 20 minutes


INGREDIENTS :

500 g ground pork

(A)
1/2 tbsp oil
1 tbsp chopped garlic
5 shallots, peeled and chopped
3 chili padi (Thai bird chili), chopped
1 can fermented black bean fish, chopped the fish meat and reserved the oil in a bowl
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar

(B)
1 tbsp chopped carrot
1 tbsp chopped garlic
2 tbsp chopped green onion
1 tbsp light soy sauce
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1 tsp sesame oil


METHODS :

1. In a heated wok, add the oil and reserved can oil. Saute chopped garlic and shallots until aromatic. Add in the chili padi, fish meat with black beans and stir-fry until fragrant. Add the oyster sauce, light soy sauce and stir well. Dish up and set aside.

2. In a mixing bowl, combine ground pork with ingredients B and mixed it until very sticky. Transfer into a steaming plate.

3. Spread black bean fish paste onto the ground pork mixture. Steam over high heat for 15 minutes or until cooked. Remove and serve.

SLOW BRAISED WHOLE PORK BELLY IN CROCKPOT

I was in an Asian Market and saw this beautiful pork belly with the 5 layers of fats and meats(五花腩) . I brought it home and decided to make my Mom's recipe Braised pork Belly.

Firstly marinate the pork belly and then pan-fried the four corners of the meat. Then put it in a slow cooker to cook.

This is the whole pork belly that being pan-fried on four corners. I know....my pork belly looks too dark and that's because I have over pour my dark soy sauce =P

After the braising at the slow cooker in high for 6 hours, slowly lift up the pork belly and let it cool completely before cutting into pieces to assemble. Look at the texture of meat....it's so juicy and delicious.

Assemble the pork belly accordingly on the platter and pour some braised sauce on top.

Served hot with steamed white rice.

SEASONED MEAT ROLLS (HOKKIEN LOH BAK)

This is one of my mom's recipe which she used to make it on any Chinese festival moment. I love this dish so much especially when you dipped it with some chili sauce.

To make this dish, you need some beancurd sheets which you can find it at the frozen aisle in Asian groceries store. Alright....here I wanna share my recipe with you'll ;

Seasoned the ground meat ( about 1 1/2 pound ) with 3 tsp sugar, 1 tsp chicken stock granules, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 2 tsp five spice powder, 2 tbsp cooking wine, 2 tbsp tapioca flour, salt & pepper and some sesame oil. Then add in 1 chopped medium onion, 1 shredded whole carrot, 6 cloves chopped garlic and 2 beaten eggs. Mix it well.

Cut the beancurd sheet into 4 pieces. Spoon about 4 to 5 tbsp of meat mixture onto the beancurd sheet and roll up tightly. Continue with the rest until the meat mixture is all used up.

In the steamer with a high heat, steamed the beancurd rolls for at 8 minutes and let it cool on wire rack before cutting into pieces.

Then cut the steamed cooled beancurd rolls into small pieces. In a pot filled it with oil and turn the heat to medium high. Dipped the two cut end with flour and deep-fry until golden brown.

Served it your favorite chili sauce.

BALSAMIC QUICK-BRAISED PORK CHOPS

I received this Williams-Sonoma September catalog and found this recipe which look yummy in the picture. I went to the internet and print out the recipe and give it a try....guess wat.....this recipe is so delicious and yummy even my kids love it. The pork chops are so juicy and the sauce is sweet and sour.

Ingredients:

• 4 bone-in pork chops, each 1 inch thick
• Kosher salt and freshly ground pepper, to taste
• 1 Tbs. olive oil
• 4 bacon slices, diced
• 1 red onion, sliced 1/4 inch thick
• 1 garlic clove, minced
• 2 Tbs. firmly packed dark brown sugar
• 1/2 cup balsamic vinegar
• 1 tsp. minced fresh thyme
• 1 cup low-sodium chicken broth
• 2 tsp. chicken demi-glace from Williams-Sonoma / 1 tsp. of instant chicken granuales
• Fresh rosemary leaves for garnish
• 
  

Directions:

Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.

In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.

Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.

Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.

NEST EGG WITH BACONS

Yesterday was Memorial Day and this is the breakfast I served to my family and all of them love it all the time. I adapted this method of cooking the egg in the bread from the Food Network Magazine issue on April 2010.

This is a very easy breakfast and all u need are eggs, breads, bacons, butter and some fruits spread. First spread some butter on the bread and then using a cookie cutter, make a hole in the middle of the bread. Place the spreable surface on the skillet and turn it once it turns golden brown.

Then add a little butter in the middle of the bread hole and crack an egg into it. Cook as desired and place it on the platter with some bacons. Spread some jam on the cut-off bread and served.

STEAMED SILKY EGG CUSTARD WITH GROUND PORK

After browsing for so many websites for this silky steamed egg, finally I have an idea to make it like they served in restaurants. This steamed egg custard is so silky like a silken tofu. I'm also thinking of making some egg custard dessert next time with this idea. My hubby and the boys were thrilled by my individual steamed egg custard with ground pork and nothing was leftover...that's what I like it!!!

INGREDIENTS :

For Egg Custard:

625 ml chicken stock
5 large eggs
2 tsp fish sauce
1 tsp cornstarch


For Marinated Ground Pork

150 g ground pork
1/2 tbsp oyster sauce
2 tsp fish sauce
1 tsp garlic, chopped
1 tsp shallots oil
1/2 tsp sesame oil


METHODS :

For Marinated Ground Pork:

1. In a bowl combine all ingredients until well mixed and cover with a plastic wrap. Refrigerator for 20-30 minutes.


For Egg Custard:

1. Prepared a steamer with some water to boil. Meanwhile, add the eggs into a mixing bowl with the fish sauce. Beat the egg lightly to prevent any bubbles form.

2. Add in the chicken stock into the egg mixture and stir it well.

3. Strain the egg mixture into another clean bowl and set aside.

4. Add some cornstarch into the marinated ground pork and mix it well. In each individual ramekin, divide the ground pork. Then add a little of egg custard into the ground pork and mix it well with a fork so the pork will be more tender when steamed.

5. Then pour all the remaining egg custard into each ramekin and covered them with a foil paper.

6. Steam the egg custard for 15 minutes in a medium fire.

7. Uncovered the ramekin and add some fried shallots on top and serve it hot with steamed white rice.

PARMESAN-CRUSTED PORK CHOPS

Yummy Pork chops with crusted Parmesan cheese and served it with refreshing Beans Salad. I always used the best Parmesan cheese that is Parmigiano-Reggiano from Northern Italy that being aged for perfection. It's has a saltiness and great aroma that is so delicous on anything like pasta, chicken, etc., .

This is the example of the Parmesan cheese which you should shop and serve your guests.

INGREDIENTS :

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 ( 1/2 to 3/4" thick ) center-cut pork loin chops ( each about 10 to 12 oz )
salt and freshly ground black pepper
6 tbsp olive oil
lemon wedges, for serving



METHODS :

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.

- Sprinkle the pork chops generously with salt and pepper on both side.

- Coat the pork chops completely with the cheese, patting to adhere.

- Dip the pork chops into the eggs.

- Then coat completely with the bread crumbs, patting adhere.

Heat the olive oil in a very large skillet over medium heat. Add the pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 F, about 6 minutes per side.

Transfer the pork chops to plates and serve with lemon wedges.

TINY BRIE, PROSCIUTTO & APRICOT TART BITES

I really love this appetizer which I found at internet from one of the blogger....mmm....I lost her blogger information but will share her recipe with you'll.

This appetizer has the taste of saltiness from the prociutto, sweetness from the apricot jam and the cheesiness from the brie. The combination is just perfect!!!



I brought those ready use pastry shells from the grocery store at the frozen aisle.

Things that you need for this appetizer as follows;

1 pack of ready use pastry shell ( about 15 pcs in a box )
1 whole Brie ( I used Ile De France Brie ), cut into 1/2" cube
Thinny slice of fresh prociutto
Apricot jam or anything of your favorite that is sweet
Fresh Thyme for garnishing


METHOD :

1. Preheat oven at 350 F and bake the shells at baking sheet for about 8 minutes until crispy.

2. Place 1/2" cube of Brie in each shell. Return to oven for a few moments, allowing the cheese to melt.

3. Remove from oven, add 1/4 tsp of apricot jam on top of the melted cheese.

4. Form small, thin sliced of prociutto into rose shapes and placing atop of the fruits spread.

5. Garnish with small sprig of fresh thyme.

6. Serve warm and enjoy!!!

SLICED PORK CHOP WITH SUGAR SNAP PEAS

After my brother-in-law was admitted to the hospital due to heart attack, I have learned that eating healthy is very important to all of us. That's why now I'm following my sister advised to eat more organic foods and to a healthy life style.

In this recipe I used organic pork chop, organic sugar snap peas and pure olive oil for cooking. The doctor said that the most healthy oil that we should eat is only olive oil and it can prevent us from having clogging our hearts in the future.

INGREDIENTS :

500 g boneless pork chop
340 g sugar snap peas
2 tsp chopped garlic
60 ml water
2 tsp corn starch
2 tbsp tomato sauce/ketchup
salt & pepper to taste

For Marinate:
2 tsp dark soy sauce
2 tsp light soy sauce
1 tsp olive oil
1/2 tsp sugar
some freshly ground pepper


METHODS :

1. Slice the pork chop into 1/2" thick and pound it with the end of the cleaver or meat pounder slightly to make it more tender to eat. Then mix it well with the marinate ingredients for at least 1/2 hour or more.

2. Heat the wok with 1 tbsp olive oil and stir fry the marinated pork in medium heat until it fully cooked. Dish up and set aside.

3. With the remaining oil in the wok, stir fry the sugar snap peas with some salt and pepper. Dish up and set aside.

4. In a small bowl mix the black soy sauce, light soy sauce, olive oil, sugar and pepper until well combined.

5. In the same wok with medium high heat, add in the sauce and stir until boil and thicken. Then add in the pork and sugar snap peas and stir fry until well mixed and dish up.

6. Serve it hot with white rice.

TAIWANESE GWA PAO

These are the Gwa Pao more similar to man tao but these pao really soft and yummy!!! My kids are in Taiwanese School of Georgia on the weekend for chinese lessons and I learned that the Taiwanese people really love to eat Gwa Pao with braised pork and filled it with pickled vegetables, finely crushed peanuts and some fresh cilantro. When I tasted it in the first time, it really taste yummy and delicious.

Yesterday I prepared this dish and below are the ingredients I would like to share with my blogger friends.



Gwa Pao - the brand is Chi Mei Frozen Food Co., Ltd.


Pickled Vegetables - sautee with little oil, garlic and some Shaoxing Hua Tiau wine


Peanuts - roasted and finely crushed


Braised Pork Belly - this is my recent recipe on the blog but this time I replaced the water with Shaoxing Hua Tiau wine

Assemble - take the Gwa Pao and spread with some crushed peanuts and then add some braised porks. Finally add some pickled vegetables and some fresh cilantro

Served it hot.

IMPERIAL RIBS / KING TO PAI KUAT

Those are really my kids favorite entree with white rice. I had this recipe from this cookbook called Joy of Cooking-Pork Ribs by Tang Phaik Cheng and I'm so happy to have this handy cookbook from my cousin.

INGREDIENTS :

400 g baby back ribs, cut into pieces
2 tsp corn starch

Marinate:
1/2 tsp minced garlic
1/2 tsp salt
1 tsp sugar
1 tsp Shoaxing Hua Tiau wine
1 tbsp light soy sauce
1 tsp meat tenderizer (optional)

Seasoning:
1 tbsp Worcestershire sauce
2 tbsp ketchup/tomato sauce
1 tsp sugar
2 tbsp water


METHOD :

1. In a medium bowl, add the ribs and marinate ingredients and marinate for about 30 minutes. Then mix it well with corn starch.

2. Heat the wok with oil and deep-fry the ribs over low heat until the meat is done and tender. Drain and set aside.

3. In a small bowl, combine all the seasoning ingredients and mix it well. In a clean heated wok, pour in the seasoning and bring it to boil. Then add the ribs and stir well until the gravy is fairly dry.

4. Dish up and served warm with steamed white rice.

STEAMED DUMPLINGS

These dumplings are really delicious and I adapted this recipe from watching the Bobby Flays Throwdown at Foodnetwork. He was challenging with this Korean lady and she's a Dumpling Queen. Now...I get to know that to make a good dumplings, you need to add some soft tofu!!!


Now I would like to share this recipe with all of you and hope you'll like it!!!

INGREDIENTS :

1 pound ground pork
1 pound shrimp, chopped
1 box extra soft tofu, drained and smashed
2 bunches chinese chives ( ku chai ), chopped
2 tbsp chopped ginger
5 tbsp hoisin sauce
2 tbsp oyster sauce
3-4 bags dumpling wrapper for mandoo
salt and pepper to taste


METHOD :

1. In a wok, fry the ginger until fragrant and then add chinese chives and stir fry for about 10-15 minutes. Set aside.

2. In a large bowl, combine ground pork, shrimp, tofu, hoisin sauce, oyster sauce, salt and pepper. Then stir in the cooked chinese chives and mix it well.

3. Wrap the dumpling mixture into a dumpling wrapper and seal it with an egg wash.

4. Steam the dumplings in high heat for 5-6 minutes on a greased steamer.

5. Served it hot or let it cool and pan fry with some oil.

HONG BAK

Hong Bak is in hokkien dialect and the nyonya tradition called it Babi Hong. This recipe I adapted from Lily Ng and it's very delicious to served with white rice or plain pow.


INGREDIENTS :

2 lb pork shoulder with skin
6 tbsp cooking oil
1 tbsp sugar
225 ml water
5 hard boiled eggs (optional)
salt to taste

Spice paste:

285 g shallots
60 g garlic
3 tbsp coriander seeds / 2 tbsp coriander powder
2.5 cm cukor(kencur) / 1 tsp kencur powder
1 tsp pepper
2 tbsp brown soy bean paste (tau cheo)


METHOD :

1. For convenience, prepare the spice paste ahead. Grind all the ingredients in a food processor.

2. Cut the pork into 5 cm cubes.

3. Heat oil in low heat and stir fry the spice paste until fragrant and soft.

4. Add the pork cubes and stir fry. Then add sugar and salt to taste.

5. Add water to boil and simmer in low flame until the pork is soft and the gravy is thick. Stir gradually. Then add the hard boiled eggs.

6. Cook until the gravy has the separation with the oil and served.