Stir fried Roast Pork with Garlic 蒜香烧肉

Today I am going to have 3 posts, one savoury dish, one sweet cookies and final round up & giveaway results of CNY delights event, what a busy day!

At first, i thought to delay this post and post it after the event..But yesterday i saw Angel also cooked the similar dish (she used raw belly pork), and i decided to share this super simple dish using leftover roast pork and i would like this dish to include in the round up.

Now my homemade crispy roast pork 脆皮烧肉 is very famous among my family and friends, hehehe..My SIL (my husband's elder sister) who left few teeth also waiting for me to bring my roast pork when we visit her on the CNY day ^_^

Just with two ingredients and two seasonings, still resulted a fragrant aroma dish !!

Best to enjoy it with porridge , rice or maybe just eat it with a glass of beer or wine..

I use the roast pork that i made for Pai Tin Kong to cook this dish !!

Stir fried Roast Pork with Garlic 蒜香烧肉
(recipe source: by Sonia aka Nasi Lemak Lover)

580g roast pork, sliced ( i use homemade roast pork)
4tbsp chopped garlic
2tbsp light soy sauce or dark soy sauce (your choice)
1tbsp sugar


Method
1. Heat 3tbsp cooking oil in a wok, sauté garlic till aroma.
2. Add in roast pork, season with soy sauce and sugar, stir fry till roast pork lightly brown.
3. Dish out and enjoy !!

Pig Maw / stomach Pepper Chicken Soup 猪肚胡椒鸡汤

There will be two posts for today and tomorrow, because i want to finish posting all CNY related delights before the closing tomorrow.  Sorry, i have forgotten to inform you that the CNY delights event closing time , it should be by tomorrow 28th Feb 2013 at 3pm (Malaysia time). If you still have CNY delights, please quickly post it and send to me by latest 3pm tomorrow. And i will compile immediately and have the final round up post by tomorrow night, and also to annource the winners of my giveaway..

From March onwards, i will slow down my pace on updating my blog,  I need to rest after busy of CNY event from Jan-Feb ^_^..

Ok, today post is about Pig stomach soup, this soup is a Hokkien's CNY delight. My mom will cook this soup in every CNY.

I am glad that my two elder children also started to appreciate this soup..but i cook it slight peppery..

My mom cleaned and made ready for me this pig maw/stomach.

My mom's easy method :-

1. Trim off any fat on the stomach lining.

2. Make a cut and invert the stomach, use a spoon or a butter knife to scrape as much slimy impurities as possible. Wash it thoroughly and rinsed.

3. Blanch the pig maw in hot water for few minutes. Remove and drained.

4. Cut into moderate size (not too small).

5. Bring water to boil and add some whole white pepper and salt, add in pig maw pieces, boil for 10mins, and reduce to low heat and simmer until pig maw become tender but not too soft.

6. Discard the water, and it is ready to cook or keep inside the freezer if not use it immediately.



a must have ingredient- whole white peppercorns..I use the good peppers from Sarawak given by my friend who staying in Kuching..

Also you need a good pot of chicken stock.

Pig Maw / stomach Pepper Chicken Soup 猪肚胡椒鸡汤

(recipe source: by Sonia aka Nasi Lemak Lover)

1 quantity of ready pig maw pieces (refer the steps above)
2tbsp whole white peppercorns, lightly crushed (add more if you prefer stronger taste)
1 old chicken, cut into 4 big pieces
6pcs dried longan
1 can buttom mushrooms, washed, drained and cut small pieces
3 litre water
Salt to taste

Method
1. Bring water to boil and use the hot water to blanch old chicken pieces briefly.
2. Add in chicken, white peppercorns and dried longan. Let boil for 10mins and reduce to low heat and simmer for 2hrs.
3. Once the chicken stock is ready, add in pig maw pieces and buttom mushrooms, continue to boil for ½ hr, season with salt to taste.

 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Poon Choi ( Big Bowl Feast ) 蛇全十美 ～ 盆菜

I have never tasted Poon Choi before , after googled and checked few websites, i was very braved to prepare this Poon Choi for Re-union dinner. From what i learnt, this big bowl feast is a one-pot dish that full of premium delicacies as to symbloises prosperity and abundance. My idea was simply to assemble all dishes that i usually prepared for re-union dinner (with adding few new dishes) into one-pot..Usually the wet ingredients will be placed at the bottom whereas those dry ingredients to place on the top..I admit mine has the Poon Choi look but don't think it taste the same like those Poon Choi served in the restaurants or Poon Choi from origin Hong Kong.

I limited my Poon Choi with perfect 10 premium ingredients.

Here were the preparation..

Preparing braised pork knuckles with sea cucumbers and mushrooms



A new recipe- Money pockets ( Wrapped fish paste with dumpling wrapper). My kids said this is better than my earlier Hokkien meat balls ..

Steamed scallops and fish maw with superior chicken stock

Roast chicken and roast crispy pork

follow how the restaurant way of roast, pour hot cooking oil on the roasted chicken skin in order to have crispy skin..but this was too tedious and oil spilled everywhere, will not make this way again..

To assemble the Poon Choi, first place with wet ingredients  (for my case is braised pork knuckles) and then top up with all dry ingredients ..

complete assembled Poon Choi

At first, i was thinking to add abalone too, but the idea was rejected by my hubby ( he said nothing special about this abalone and not worth for the value, sound like an accountant !! Phong Hong, are you agree? LOL ) and kids don't appreciate this. So the end i have a chance to save few hundred ringgits !!

You may hop over to Alvin aka Chef and Sommelier for a abalone poon choi ....

I thought i need to spend longer time to prepare this recipe, but in actual fact, it was quick, because many items are refer to old recipes..

Poon Choi ( Big Bowl Feast ) 蛇全十美 ～ 盆菜
(recipe source: by Sonia aka Nasi Lemak Lover)

1st item, 2nd and 3rd item- Braised Pork Knuckles with Sea Cucumber & Mushrooms 海參豬腳, refer recipe here (with additional mushrooms)

4th item – Money pockets ( wrapped fish paste with dumpling wrapper)

150g fish paste ( remove fish flesh from mackarel fish)
2 water chestnuts, chopped
30g mixed vegetables (carrot, pea and corn)
1/2tbsp tapioca flour
Salt, sugar and pepper to taste

Dumpling wrappers
Chinese chives, blanched in hot water to soften

Method
1. Mix fish paste with all ingredients, stir till a sticky paste.
2. Wrap fish paste with dumpling wrapper, tie with chives.
3. Deep fry over medium low heat till golden brown.

5th & 6th item- Scallop and Fish Maw in superior stock

Superior chicken stock (prepare 1 day ahead)
1 old chicken
6pcs of dried longan
1tsp whole white peppers
2lt water
-put all ingredients in a large stock pot, bring to boil. Lower heat and simmer for 3hrs. Allow to cool, strain and set aside

10pcs dried scallop- soak in a bowl of clean water overnight
10pcs ready fried fish maw

To prepare scallop and fish maw
1. Add superior chicken stock and water from soak scallop in a steaming plate.
2. Place soaked scallops and fish maw on top.
3. Steam for 1-2 hrs. Remove fish maw after 30mins.
4. Season with salt.

7th item- Salt and pepper large prawns, refer recipe here

8th item- Roast chicken, refer to roast duck recipe here, replaced duck with chicken (but this time i did not sun dry the skin, just keep inside the fridge overnight. After roast, pour hot cooking oil on the skin)

9th item – Roast crispy Pork, refer recipe here 

10th item – Hokkien meat balls, refer recipe here

To assemble Poon Choi
1. First place some Chinese long cabbage at the bottom of a claypot.
2. Then lay some fried taro slices on top of cabbage.
3. Take the cooked pork knuckles and place on top of taro slices, pour some gravy on it.
4. To finish the top layer, arrange prawns, mushroom and sea cucumbers from braised knuckles, money pockets, roast chicken, roast crispy pork, Hokkien meat balls, scallop and fish maw, garnish with blanched broccoli flowerets.
5. Bring claypot to heat up the gravy, enjoy!

As a Hokkein, a must have item in a re-union dinner, Hokkien noodles..i add the fried pork lard from the pork lard oil prepared for chinese peanut cookies..

I also cook this pork ribs with lotus soup

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

黄金常逗 (Stuffed Snake Beans) ～ Happy Ulala CNY 金蛇呈祥, 新年快乐

This is my last post before CNY, even i still have few cookies to post, i can only post it when i come back from CNY. Yesterday i cooked this stuffed snake beans just to 应景 (match with) the coming water snake year..

I have almost ready to celebrate this Spring festival , here are some of my preparation...

Flowers

few pots of flowers bought from Ikea..

my pot of arrowroot plants, the top of this plant also look quite similar like snake head right?

flowers from my garden

Vegetables

Must have CNY vegetables, Napa Chinese long cabbage (this special cabbage only can be seen during CNY), lotus root (for soup) , Chinese leek ( for stir fry ), Chinese lettuce (for wrapping with fried stuffs) and Chinese chives (means long life)..

Nian Gao, sweet candies.

Nian Gao (Chinese sticky cake) from my mom..

Sweet candies

One of my favourite old-fashioned sweet, something like muachi ..I like the pink one ^_^

CNY decoration in and out of the house

sun dry prawn crackers and peanuts first before making these last minutes cookies..

- very nice prawn crackers that made by my relatives who staying in Pasir Penambang .
.and last minutes cookies requested by my hubby - peanut cookies..

come back to this stuffed snake beans..

This is snake beans, size is bigger than normal long beans, and has rough surface..

You dont need a recipe, very simple to make..stuffed snake beans with fish paste ( add some chopped waterchesnut and season with salt, sugar and pepper) , lay bottom with a small piece of cabbage (as not to stick to the plate)..arrange like snake shape, steam for 10mins..

Pour pumpkin gravy ( pumpkin puree, chicken stock and seasongs) on stuffed snake beans..This year is water snake, so this dish look like water snake swim on golden river, hehehe..

* this dish was inspired by a dish that serve in a restaurant..

I wish you all a very Happy and Prosperous Chinese New Year of the Snake with Abundance of Health, Wealth and Happiness.

恭祝各位新年快乐，愿健康，和谐伴您度过一个欢乐的心年。


I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover