San Choy Bow

San Choy Bow is one of my all time favourite dish! Not only it is a diet friendly dish but also it is simple to make and delicious at the same time. The beauty of this dish is all down to the sauce, all you need are 4 things to make a beautiful authentic sauce. JC has cooked up this dish in no time for our dinner tonight. Traditionally this recipe calls for pork mince but you can also substitute with chicken, turkey or beef mince depending on your preference.

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Ingredients:

1 iceberg lettuce

1 tablespoon olive oil

500g pork mince 

1 zucchini, diced

4 baby corn, diced

1 small yellow capsicum

Big handful of green beans, diced

1-3 button mushrooms, diced

Sauce

3 tablespoons oyster sauce

2 tablespoons light soy sauce

1.5 tablespoons sugar

2 tablespoons sesame oil

Thickening

1 tablespoon of cornflour

3 tablespoons of water

Directions:

1) Combine sauce ingredients and set aside.

2) Heat oil over medium heat and fry mince until evenly browned, set aside.

3) Add the green beans and baby corn, cook for 3-5 minutes until soften, then add zucchini, capsicum then lastly mushroom and cook for further 2 minutes.

4) Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until cooked. Pour in San Choy Bow Sauce and mix through mince. Simmer for a couple of minutes to let the mince absorb that tasty sauce.

5) Combine cornflour with the water and quickly add to the mince and sauce until it thickens up.

6) Slowly twisting and pulling out lettuce. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.

7) Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter and spoon mince mixture into lettuce cups. Serve hot and enjoy!

 

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fry mince until evenly browned

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stir fry all the veges until soften

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Pour in San Choy Bow Sauce and mix through mince

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Pile high on a plate and spoon into lettuce leaves to serve. Don’t forget to garnish with heaps of coriander!

 

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Thai grilled pork neck – Moo Ping

 

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Do you love the grill pork neck in Chat thai but find it a bit expensive for just one small skewer? Now I will tell you the exact step of making your own but only with a friction of the cost. Moo Ping is eaten as snack in Thailand. It can be eaten with or without sticky rice. It is a great barbeque item for kids and adults.

Ingredients:

2 tbsp brown sugar 
1 tsp salt  
450 g pork neck (choose one with more fat in it)  
3 garlic cloves, finely diced      
1 tbsp fish sauce    
1 tbsp coconut milk  
1 package of bamboo skewer
 

Directions:
1) Soak the bamboo skewer in water at least 1/2 hour (while you marinade the pork), to prevent them from burning while on the grill.

2) Slice the pork into thin long strips, a quarter of an inch thick. If you are planning on using the skewer, inch wide strips are better. If you are grilling the pork on the grill directly, a bigger piece will prevent it from falling into the coals.

3) Mix all ingredients together and marinade for half an hour or over night for better result.

4) If you are using the skewers, thread a skewer through the pork. On medium heat add some oil in a pan, until it is hot place the skewer on the pan and slowly cook it until it is golden brown and cooked through.

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Best to marinate it before threading the meat

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Make sure you use a non-stick flat frying pan for the best result as the sugar start carmelizing it is easily burnt.

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match with the special dipping sauce…Nam Jim

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Steamed Pork Spareribs in Black Bean Sauce

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When I eat dim sum and go to yum cha, steamed pork spareribs with black bean sauce is certainly one of the dish that I always order. I always wonder how can they make it so tender and flavoursome. After research and trial and error. I’ve have came up with this ultimate recipe. Pork is similar to beef, it takes time to marinate and need lots of water for it to absorb in order to become tender if you are not braising it. Buying the meat fresh and cook on the same day is the best bet because it ensure it is fresh and tender. On the other hand, if you are freezing the meat, make sure you put another layer of wrapping over it to prevent freezer burnt. A freezer burnt meat will impact both taste and consistency of the meat.

Traditionally, whole black beans are used in this dish. However, they are hard to find and sometimes need to soak overnight. I’ve substituted with jarred Lee Kum Kee garlic black bean sauce which you can easily find in any Chinese grocery store.

Ingredients:

1-1/2 lbs pork spare ribs (don’t get the long BBQ ribs, ask butcher to halved)  
2 cloves of garlic, chopped  
2 tbsp Chinese rice wine or dry sherry
3 tbsp water     
1 tsp chicken powder    
2 tsp of Lee Kam Kee garlic black bean sauce 
1 tsp sugar
 
1/2 tsp cooking oil 
    
1 tsp sesame oil 
2 tsp corn starch

few stalks of coriander, 1 red chilli & chopped spring onion for garnish

Directions:
1) Cut the spareribs crosswise into 3-4 cm sections.

2) Combine all ingredients except oil, sesame oil and corn starch and mix evenly until all meat are coat with sauce. Set aside for 15 minutes.

3) Add in sesame oil then oil and mix well, lastly add corn starch little by little evenly and mix well with a spoon. Add 1 tbsp of water if you feel the meat is now too sticky and dry.

4) Transfer spareribs and sauce into a slightly shallow heatproof pan that will fit inside your wok. Cover with glad wrap and marinated in the fridge for 1-3 hours.

5) Set steaming rack inside of wok and fill with water almost up to the height of rack. Turn heat to high and when water is boiling, turn heat to medium-high and place pan with spareribs on top of the steaming rack in wok.

6) Steam on medium-high heat for 18-20 minutes until ribs are no longer pink and test with a toothpick to see juice run out is clear. Make sure that when you are steaming you don’t run out of water in the wok and adding additional water if required.

7) Garnish with coriander, spring onion and chilli and serve hot with jasmine rice.

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The essential sauce, ignore the celery at the back =p

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Best to marinate in the same dish as you are steaming so wash one thing less

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Cover with glad wrap and marinated for 3 hours for best result  

 

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Sticky BBQ pork ribs (Master Chef Recipe)

 

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I couldn’t call myself a Masterchef fan without trying out and cooking at least one of the recipes from master class. Today I have chosen a very delicious sticky BBQ pork ribs to test my skills. With skills in mind this dish doesn’t require much or any in fact technical skills, however it does require lots of steps and herbs/spices at the appropriate time. (Don’t worry. I will show you exactly where to get cheap herbs/spices and how much are they)

Where to get the Spice/Herbs: You will be surprise a lot of herbs/Spice can actually be found in Chinese grocery shop. Also Aldi sells cheap basic herbs like Oregano leaves, dry basil and parsley leaves. Most of my other main herbs was purchase in a specialty spice shop called Green Valley Spices which can be found in Paddy’s Market in City, Flemington Market or Parklea Market. They sells most herbs/spice at $2 for 50g or $3 for 100g. www.greenvalleyspices.com.au

Ingredients (marinate meat):

1.5kg pork spare ribs, quartered
1/4 cup olive oil
lime cheeks to serve
1 tbsp brown sugar
1 tbsp salt
1 tsp chilli powder (from Green Valley spice $2 for 50g)
1 tsp smoked paprika (from Green Valley spice $2 for 50g)
1 tsp mustard powder (from Green Valley spice $2 for 50g)
1 tsp ground cumin (from Chinese grocery shop $1.70 for 60g)
1 tsp dried oregano leaves (from Aldi $1.7 for 38g)
1/2 brown onion, finely chopped (I replaced with Spanish onion)
2 garlic cloves, finely chopped

Ingredients (Sticky sauce):

1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon (from Green Valley spice $2 for 50g)
1 tsp chilli powder (from Green Valley spice $2 for 50g)
1 tsp hot English mustard powder (I replaced with normal mustard powder)
2 tbs tomato sauce
2 tbs Dijon mustard
125ml bourbon (I didn’t use this)
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin (from Chinese grocery shop $1.70 for 60g)
1 tsp smoked paprika (from Green Valley spice $2 for 50g)
1/2 jalapeno chilli finely chopped
1 orange, peeled rind
1 1/2 tsp of salt

 

Directions:

1) Preheat oven to 180C.

2) Combine marinate meat ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.

3) Heat a frying pan over high heat (or char grill if you have one). Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

4) Use a new sauce pan, place sticky sauce ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

5) Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ – 2 hours or until falling off the bone, turning 3-4 times throughout.

6) Serve with lime cheeks.

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Green Valley Spice, can be found in Paddy’s Market in City, Flemington Market or Parklea Market

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Ready to go!

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Ready for marinate

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Massage the ribs with your hands…(Yes that’s my hand, guess who was the camera man)

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Pan fry to seal the ribs

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while ribs is cooking, prepare your sticky sauce… time to show your multitasking skills

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Pour sauce over the ribs on a baking tray and bake for 1.5 – 2 hrs

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Homemade pizza – Tomato, Ham & Corn + Prosciutto & Baby spinach

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Don’t worry about making a pizza base or finding the best pizza base from your local super market. The following easy recipe can teach you how to make a low fat and yummy pizza in just 15 mins. Thank you for the recipe from JC, this is certainly one of his master piece.

Ingredients (Tomato, Ham & Corn):

1 piece (20 cm diameter) wholemeal Lebanese bread  
2 tbs of tomato paste 
2 garlic cloves, finely chopped   
pinch of salt and pepper to taste    
1/2 tomato, sliced    
1 sweet corn, cut corn kernels off the cob ( can be replace by frozen or can corn kernel)  
3 button mushroom, sliced  
2 slices of ham, cut into stripes 
1 bottle of Japanese Mayo 
1/2 cup of grated mozzarella cheese  
 

Directions:


1) Preheat oven to 180C.

2) Place 1 piece of Lebanese bread on a baking tray and spread the tomato paste on top of the bread with the back of a spoon.

3) Scatter the garlic on top, then arrange sliced tomato, mushroom, corn and ham over the top. Sprinkle with mozzarella cheese and add salt and pepper to taste.

4) Bake in the oven for around 8 minutes then take it out and add Mayo on top. putting back in the oven for further 5 minutes or until the base is crisp and the cheese is melted.

5) Cut into quarters to serve.

Ingredients (Prosciutto & baby spinach):

1 piece (20 cm diameter) wholemeal Lebanese bread  
2 tbs of tomato paste 
2 garlic cloves, finely chopped   
pinch of salt and pepper to taste    
3 slices of prosciutto, cut in half    
1/2 cup of baby spinach, washed and ready to eat  
3 button mushroom, sliced   
1/2 cup of grated mozzarella cheese  
 

Directions:


1) Preheat oven to 180C.

2) Place 1 piece of Lebanese bread on a baking tray and spread the tomato paste on top of the bread with the back of a spoon.

3) Scatter the garlic on top, then arrange sliced mushroom over the top. Sprinkle with mozzarella cheese and add salt and pepper to taste.

4) Bake in the oven for around 10-15 minutes or until the base is crisp and the cheese is melted then take it out and scatter with baby spinach then arrange sliced prosciutto on top .

5) Cut into quarters to serve.

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Bazaar brand Lebanese Bread can be found in most super markets

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Build your pizza step by step

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You can replace my ingredients to anything according to your liking

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Lastly is the yummy cheese…

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Ready to be bake!

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Watch the baby bake, making sure it doesn’t burnt

Homemade pizza – Tomato, Ham & Corn + Prosciutto & Baby spinach

DSC00198

Various 010

Don’t worry about making a pizza base or finding the best pizza base from your local super market. The following easy recipe can teach you how to make a low fat and yummy pizza in just 15 mins. Thank you for the recipe from JC, this is certainly one of his master piece.

Ingredients (Tomato, Ham & Corn):

1 piece (20 cm diameter) wholemeal Lebanese bread  
2 tbs of tomato paste 
2 garlic cloves, finely chopped   
pinch of salt and pepper to taste    
1/2 tomato, sliced    
1 sweet corn, cut corn kernels off the cob ( can be replace by frozen or can corn kernel)  
3 button mushroom, sliced  
2 slices of ham, cut into stripes 
1 bottle of Japanese Mayo 
1/2 cup of grated mozzarella cheese  
 

Directions:


1) Preheat oven to 180C.

2) Place 1 piece of Lebanese bread on a baking tray and spread the tomato paste on top of the bread with the back of a spoon.

3) Scatter the garlic on top, then arrange sliced tomato, mushroom, corn and ham over the top. Sprinkle with mozzarella cheese and add salt and pepper to taste.

4) Bake in the oven for around 8 minutes then take it out and add Mayo on top. putting back in the oven for further 5 minutes or until the base is crisp and the cheese is melted.

5) Cut into quarters to serve.

Ingredients (Prosciutto & baby spinach):

1 piece (20 cm diameter) wholemeal Lebanese bread  
2 tbs of tomato paste 
2 garlic cloves, finely chopped   
pinch of salt and pepper to taste    
3 slices of prosciutto, cut in half    
1/2 cup of baby spinach, washed and ready to eat  
3 button mushroom, sliced   
1/2 cup of grated mozzarella cheese  
 

Directions:


1) Preheat oven to 180C.

2) Place 1 piece of Lebanese bread on a baking tray and spread the tomato paste on top of the bread with the back of a spoon.

3) Scatter the garlic on top, then arrange sliced mushroom over the top. Sprinkle with mozzarella cheese and add salt and pepper to taste.

4) Bake in the oven for around 10-15 minutes or until the base is crisp and the cheese is melted then take it out and scatter with baby spinach then arrange sliced prosciutto on top .

5) Cut into quarters to serve.

IMG_1920

Bazaar brand Lebanese Bread can be found in most super markets

IMG_1903

Build your pizza step by step

IMG_1905

You can replace my ingredients to anything according to your liking

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Lastly is the yummy cheese…

IMG_1908

Ready to be bake!

IMG_1910

Watch the baby bake, making sure it doesn’t burnt

Sticky BBQ pork ribs (Master Chef Recipe)

DSC00359 

IMG_0647

I couldn’t call myself a Masterchef fan without trying out and cooking at least one of the recipes from master class. Today I have chosen a very delicious sticky BBQ pork ribs to test my skills. With skills in mind this dish doesn’t require much or any in fact technical skills, however it does require lots of steps and herbs/spices at the appropriate time. (Don’t worry. I will show you exactly where to get cheap herbs/spices and how much are they)

Where to get the Spice/Herbs: You will be surprise a lot of herbs/Spice can actually be found in Chinese grocery shop. Also Aldi sells cheap basic herbs like Oregano leaves, dry basil and parsley leaves. Most of my other main herbs was purchase in a specialty spice shop called Green Valley Spices which can be found in Paddy’s Market in City, Flemington Market or Parklea Market. They sells most herbs/spice at $2 for 50g or $3 for 100g. www.greenvalleyspices.com.au

Ingredients (marinate meat):

1.5kg pork spare ribs, quartered 
1/4 cup olive oil 
lime cheeks to serve  
1 cup brown sugar   
1 tbs salt   
1 tsp chilli powder (from Green Valley spice $2 for 50g) 
1 tsp smoked paprika (from Green Valley spice $2 for 50g) 
1 tsp mustard powder (from Green Valley spice $2 for 50g)
1 tsp ground cumin (from Chinese grocery shop $1.70 for 60g)
1 tsp dried oregano leaves (from Aldi $1.7 for 38g) 
1/2 brown onion, finely chopped (I replaced with Spanish onion)  
2 garlic cloves, finely chopped 

Ingredients (Sticky sauce):

1 cup brown sugar
250ml malt vinegar 
1 tsp ground cinnamon (from Green Valley spice $2 for 50g)
1 tsp chilli powder (from Green Valley spice $2 for 50g)   
1 tsp hot English mustard powder (I replaced with normal mustard powder)  
2 tbs tomato sauce 
2 tbs Dijon mustard 
125ml bourbon (I didn’t use this) 
1 onion, finely chopped 
1 tomato, finely chopped  
2 bay leaves   
1 tsp cumin (from Chinese grocery shop $1.70 for 60g)  
1 tsp smoked paprika (from Green Valley spice $2 for 50g) 
1/2 jalapeno chilli finely chopped
1 orange, peeled rind
1 1/2 tsp of salt

Directions:

1) Preheat oven to 180C.

2) Combine marinate meat ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.

3) Heat a frying pan over high heat (or char grill if you have one). Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

4) Use a new sauce pan, place sticky sauce ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

5) Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ – 2 hours or until falling off the bone, turning 3-4 times throughout.

6) Serve with lime cheeks.

 

IMG_0605

Green Valley Spice, can be found in Paddy’s Market in City, Flemington Market or Parklea Market

IMG_0620

Ready to go!

IMG_0625

Ready for marinate

IMG_0626

Massage the ribs with your hands…(Yes that’s my hand, guess who was the camera man)

IMG_0643

Pan fry to seal the ribs

IMG_0640

while ribs is cooking, prepare your sticky sauce… time to show your multitasking skills

IMG_0645

Pour sauce over the ribs on a baking tray and bake for 1.5 – 2 hrs

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

Aged Please Come Again

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