ROASTED PORK BELLY, EGGPLANT IN XO SAUCE

This simple combination of eggplant and roasted pork belly cooked in xo sauce, very tasty dish. Normally in chinese family,roasted pork belly that is left over,we used it to cook with other ingredient. It can cook a pot of mixed vegetable or a pot of mixed rice.

ROASTED PORK BELLY ,EGGPLANT IN XO SAUCE

Ingredients
300 roasted pork belly ( cut into small pieces)
400g eggplant (striped)
2 tbsp xo sauce
3 chilli (coarsely chop) optional
30 ml water

Seasoning
1 tbsp light soy sauce

1 tsp sugar


1/2 tsp chicken stock powder

Method;
1.Parboil eggplant in the hot oil over high heat for a short while,dish out,drain.
2.leave 2 tbsp hot oil in wok,add in roasted pork bellyand stir fry over medium heat until fragrant,then put in xo sauce,stirring constanly until aromatic.
3.Add the eggplant,seasoning and water,stir fry briskly over high heat until well combined.serve hot.

STEAMED SALTED CHICKEN SERVE WITH GINGER SAUCE

The chicken is marinated with salt,sesame oil and 'shaoxing' wine before it steamed. Make in the morning and put into fridge till evening time,take out to steam. this way is more tasty.

STEAMED SALTED CHICKEN SERVE WITH GINGER SAUCE

Ingredients
3 chicken chicken drumsticks
1 tbsp salt
1 tbsp shaoxing wine
1 tsp sesame oil

Ginger with spring onion sauce
120g mashed ginger
2 tbsp chopped spring onion
3 tbsp cooking oil
1 tsp sesame oil
1/3 salt.

method.
1.To make dipping sauce,in a preheated wok,heat up 3 tbsp cooking oil,add in mashed ginger and spring onion,stir fry over low heat until fragrant.remove from heat,mix in sesame oil and salt.

2.Rinse the chicken drumsticks,pat dry, then rub it all over with salt,wine and sesame oil. Let it marinate for 1 hour.( can marinated for longer hour your preferens )

3.put the marinated chicken drumsticks onto a steaming plate.In a preheate steamer,steam the chicken
  drumsticks over high heat for 20 minutes or until cooked .Remove from heat,leave to cool.cut into pieces and serve with the ginger dipping sauce.

STIR FRIED PORK WITH ASPARAGUS

This is a Asia style cooking asparagus,is often stir fried with chicken meat,shrimp,beef ,pork and fish fillet. Preparing asparagus cut off the thick end,can be used whole,slice or chopped into bite size to fry with rice.

STIR FRIED PORK WITH ASPARAGUS

Ingredients;
300g lean pork
250g asparagus (cut into 2 inches)
10 sliced carrot
10g scallion ( cut into 2 inches)
1 tsp minecd ginger
1 tsp minced garlic
1 tbsp cornstarch

Seasoning
1/2 tsp salt
1 tsp sugar
tsp oyster sauce
1 tbsp shaoxing wine

Method;
1.wash the meat,drain and cut into thin slice,marinated with cornstarch for 5 minutes.Take the twig
  of asparagus and rinse.
2.Heat up  pot of hot oil,scald the marinated sliced meat in hot oil,remove and drain.
3.heat a saucepan,1 tbsp of oil,saute the minced garlic and ginger until fragrant,put in the asparagus, carrot,stir fry over high heat for 2 min,add in the scald meat seasoning and scallion stir fry evenly. remove from heat and serve.
  

SPICY CHICKEN IN COCONUT MILK SOUP

This thai coconut milk soup is quick and easily put together and are cooked so that each ingredients can still be tasted in the finished dish.Squeeze for the thick coconut milk without adding any water.
the second time add some water to the coconut to get a thin coconut milk and put ingredients A to cook for the soup base.

SPICY CHICKEN IN COCONUT MILK SOUP

Ingredients; A
6 slices galangal
2stalks lemongrass (sliced)
4 kaffir lime leaves
2 stalk fresh coriander (wash and put the whole stalk in)
750 ml chicken stock or water

Ingredients;
250g chicken thigh fillets,(cut into bites size)
100g straw mushroom (halved)
10 pcs bird eye chilli (flatten ) Add more if prefer hot
1 red chilli (sliced)
4 shallots (sliced)

Ingredients C
2 spring onion (sectioned)
1 stalk coriander (sectioned)
250 ml thick coconut milk ( 2 fresh grated coconut )

Seasoning;
3 tbsp thai fish sauce
2 tbsp lime juice
1 tsp chicken stock granule
20g palm sugar

method;
1.place all ingredients A in pot and bring to a boil. Covered and simmered over medium heat for 5 minutes.remove,strain stock and discard solids.
2.Add in all ingredients B into soup and bring to a boil. Reduce to medium high heat ,add in all the seasoning and simmer it until chicken is cooked through.
3.Stir in thick coconut milk and cook until just heated through (do not allow to boil).
4.Lastly add in spring onion and some coriander and ready to serve.

FRIED EGGPLANT

A simple and easy  cook eggplant. It could make a good dish to serve to vegetarians. It taste nice.

FRIED EGGPlANT
source; indian kitchen

Ingredients;
2-3 eggplant
1/2 tsp turmeric powder
1 tsp chilli powder
salt to taste

Method
wash and cut each eggplant into 3 and halved.Marinated with turmeric powder,chilli powder
and apply a thin layer of salt to every pieces.Keep aside for 15-20 minutes.Heat oil in  wok  ,pan fry the eggplant till cook and golden brown.

STIR FRY KALE VEGETABLES

A simple tasty kale vegetables with just a hint of spiciness to serve with a bowl of rice.In a wok,heat a tbsp of oil,put in 1 tbsp of chop chilli sauce to stir fry till tender and taste for saltiness.if to blanch,can add dash of salt.

CHOP CHILLI

My sister in law gave me a pack of chilli padi from her garden.she plant it herself,as her family does't
not take spicy food.she uses to give me this chilli padi quite often.The first time i taste this chop chilli,I love it,very tasty and spicy, was make by my youngest brother a few year back.He got the recipe from internet,My daughter  back from K.L saw this bottle of chilli on the table,she told me she want it,left only half of it.I gave her.I have a sichuan cook book,the book did mentioned this chop chilli,but no recipes was given.

CHOP CHILLI
Ingredients;
bird eye;s chilli/chilli padi (coarsely Pound)
1/2 inch ginger ( minced)
3 cloves garlic (minced)
1 tbsp salt
rice wine 250 ml (I used super yellow mijiu )

Method;
wash the chilli padi and left to dry at room temperature.In a big bowl,mix all the ingredients together and use a dry spoon to stir evenly  well mixed .Put in a clean dry air tight  glass container for a few days before using it. It can be kept for a month.
before using it.