Pork Ribs Stir-fried with Bell Peppers
Ingredients:
– 500g of tender pork ribs
– 90g of red, green, and yellow bell peppers
– 10g of scallions; 10g of onion; 1 egg yolk; 5g of salt; 5g of ground pepper; 15ml of soy sauce; 15g of ketchup; 15g of cornstarch; 15g of sugar; 500ml of vegetable oil
Instructions:
Step 1: Wash and dice the bell peppers and onion. Heat a pan of oil and fry the ribs until golden brown, then set aside.
Step 2: In another pan, heat some oil and stir-fry the bell peppers and onion for a while, then set aside.
Step 3: In the same pan, add ketchup, sugar, and salt. Stir well and add the fried ribs. Toss to combine.
Add the bell peppers, onion, and toss again. Serve and enjoy!
Pork Belly Stir-fried with Bamboo Shoots
The combination of crunchy bamboo shoots and tender pork belly is simply delicious. Photo: Internet
Ingredients:
– 500g of fresh bamboo shoots
– 500g of pork belly
– Scallions
– Garlic cloves
– 3 tablespoons of fish sauce
– 1 tablespoon of sugar
– 2 tablespoons of olive oil
Instructions:
Step 1: Peel and wash the garlic, cut the roots off the scallions, and wash them. Wash the bamboo shoots.
Step 2: Shred the bamboo shoots into thin strips.
Step 3: Slice or mince the garlic, and cut the scallions into 1-inch pieces.
Step 4: Heat olive oil in a pan and add the garlic. Sauté for about 2 seconds until fragrant.
Step 5: Add the pork belly to the pan. Stir-fry for about 10 minutes to render some of the fat. Then, add 1 tablespoon of sugar and 1.5 tablespoons of fish sauce. Continue cooking until the pork turns a light brown color. Pour out the excess fat/oil and continue stir-frying for another 2-3 minutes.
Step 6: When the pork has a nice, glossy brown color, remove it from the pan and set aside. Add the scallions and bamboo shoots to the pan and stir-fry for about 5 minutes. Add the remaining 1.5 tablespoons of fish sauce and stir-fry for another 1-2 minutes.
Step 7: Return the pork to the pan and mix well. Stir-fry for another minute to heat the pork through.
Easy-to-Eat Meatballs
Ingredients:
– 400g of ground pork
– 1 egg, 70g of fermented fish paste (either catfish or mackerel, without bones)
– 40g of tapioca starch or cornstarch; 2 shallots, minced; 1 onion, minced; 1 teaspoon of ground pepper; 1 tablespoon of sugar; 2 stalks of scallion, white parts only, minced; sliced chili peppers.
Instructions:
Step 1: Mince the fermented fish paste. In a large bowl, combine the fish paste with the ground pork, egg, and other ingredients. Mix well and refrigerate for 20 minutes to let the flavors meld.
Step 2: Heat a non-stick pan over medium heat and add 1 tablespoon of oil. Once the oil is hot, scoop a tablespoon of the meat mixture and add it to the pan. Fry the meatballs over medium-low heat. Fry until one side is golden brown, then flip and fry the other side. Once the meatballs are golden brown on both sides, remove them from the pan.
Step 3: Serve the meatballs with lettuce, cucumber, and chili peppers. They go great with hot rice and have a wonderful flavor.
Pork Belly Braised with Galangal
Ingredients:
– 600g of pink perch
– 10 green beans
– 100g of bean sprouts
– 100g of rice paddy herb
– 1/4 pineapple
– 2 tomatoes
– 80g of tamarind
– 2 shallots
– Seasonings: oil, salt, MSG, seasoning powder, sugar…
Instructions:
Step 1: Scale and clean the pink perch, then cut it into bite-sized pieces.
Step 2: Wash the green beans and cut them diagonally. Cut the pineapple into bite-sized pieces. Quarter the tomatoes. Rinse the bean sprouts and rice paddy herb, then set aside.
Step 3: Heat a pan over medium heat and add some oil. Sauté the shallots until they turn a light yellow color, then add the tomatoes and continue cooking until they become soft and release their juices. If the pan becomes too dry and the tomatoes start to burn, add a little water to help them cook through.
Step 4: Next, add the pink perch to the pan and gently turn the pieces to coat them in the sauce. Once the fish is opaque, add 1 bowl of water and bring to a boil. Depending on the number of people you’re serving, you can add more or less water. Once the water is boiling, skim off the foam that rises to the surface to clarify the broth.
Step 5: Season the soup with salt, MSG, sugar, and other seasonings to taste. Add the tamarind juice and continue cooking.
Step 6: Turn the heat up to high and add the rice paddy herb, pineapple, green beans, and bean sprouts. Once the soup returns to a boil, turn off the heat. Do not overcook the vegetables as they will lose their color and become soggy. Garnish with chili peppers and additional rice paddy herb, if desired. The dish is now ready to be served.
Roast Pork and Bamboo Shoot Stew
Roast Pork and Bamboo Shoot Stew is a harmonious combination of ingredients.
Ingredients:
– 500g of roast pork
– 300g of yellow bamboo shoots
– 10 quail eggs
– 4 shallots + 2 cloves of garlic, minced
– Chopped scallions + 3 red chilies
– 1 coconut
– Seasonings: MSG, soy sauce, salt, sugar, ground pepper
Instructions:
Step 1: Cut the roast pork into bite-sized pieces. In a bowl, combine 1/2 of the shallots and garlic with 1 teaspoon of MSG, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, and a pinch of ground pepper. Mix well and marinate the pork for 30 minutes.
Step 2: Peel and discard the tough outer layers of the bamboo shoots. Cut the shoots into bite-sized pieces and boil them in water for 10 minutes. Drain and set aside. This step helps remove any toxins from the bamboo shoots.
Step 3: Hard-boil the quail eggs, then peel and set aside.
Step 4: Sauté the remaining shallots and garlic until fragrant. Add the marinated pork to the pan and stir-fry for about 5 minutes. Next, add the bamboo shoots and continue cooking. Pour in the coconut water and add the quail eggs and chilies. Simmer over medium-high heat until the liquid has reduced and the pork is tender. Adjust seasoning to taste and add the scallions. Turn off the heat.
Step 5: Serve with pickled Napa cabbage for a mouthwatering experience.
Cozy Up with Chicken Hot Pot and Rice Wine
Prepare the ingredients:
– Chicken and rice wine lees (the sediment that settles at the bottom of the wine during fermentation)
– 1 whole chicken, about 2kg. For this amount of chicken, you’ll need 5-6 ounces of rice wine and 1 bowl of rice wine.
– Scallions and Chinese chives, washed and cut into sections
– 2-3 shallots, grilled
– Pork leg bones
– Enoki and shiitake mushrooms
Instructions:
Step 1: Clean and cut the chicken into bite-sized pieces.
Step 2: Cut the pork leg bones into 2-3 pieces and rinse well. Parboil the bones to remove any impurities, then rinse again. Put the bones in a pot and cover with water. Simmer over low heat to make a flavorful broth, skimming off any foam that rises to the surface to clarify the broth.
Step 3: Marinate the chicken with a pinch of salt and ground pepper. Divide the rice wine lees in half. Use one half to marinate the chicken for about 15 minutes, then arrange the chicken on a large plate.
Step 4: Add the remaining rice wine lees and rice wine to a pot. Add the grilled shallots and season to taste. Bring the hot pot broth to a boil.
Step 5: Serve the chicken hot pot with rice vermicelli, scallions, and Chinese chives. You can also add some satay sauce if you like. When eating, add the chicken to the hot pot and cook until done. Then, add the remaining ingredients and enjoy.
Squid Steamed in Beer – A Delicious Addiction
Ingredients:
– 5-6 squid
– 100g of ground pork
– 1/3 cup of soaked and finely chopped glass noodles
– 2 wood ear mushrooms, finely chopped
– Seasonings: 1/2 tablespoon of fish sauce; 1/3 teaspoon of ground pepper
– 1 sprig of coriander, chopped
– 1 tablespoon of chopped scallion, white parts only
– For the fish sauce dip: 2 tablespoons of fish sauce + 2 tablespoons of lime juice + 2 tablespoons of water + 1.5 tablespoons of sugar, mixed until the sugar is dissolved. Then, add chili peppers + garlic + scallion + coriander (about 2 tablespoons total) and a few slices of lime.
Instructions:
Step 1: In a bowl, combine the ground pork, glass noodles, wood ear mushrooms, and seasonings. Mix well and set aside.
Step 2: Clean the squid and pat dry. Stuff each squid with some of the pork mixture, using a toothpick to secure the opening. Arrange the stuffed squid on a plate.
Step 3: Bring a pot of water to a boil and place the plate of squid in a steamer. Steam for 15-20 minutes, or until the squid is cooked through. Turn off the heat and remove the plate from the steamer. Use a knife to make a few slits on each squid.
Step 4: Pour the fish sauce dip over the squid and serve. This dish can be enjoyed as a snack or with rice, and it has a wonderful, clean flavor.
6. Egg and Mushroom Steam – A Unique Dish
Ingredients:
– Eggs, mushrooms, coriander (cilantro), ground pork, ground pepper, fish sauce
Step 1: Prepare the ingredients: Soak the coriander in water, then rinse the mushrooms and soak them in water
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