Crab on rice @Rosa cooks
Crab on rice @Rosa cooks
Me , a crab friend , crab-rice is one of my much loved dish of it’s characterizing delicate flavors , a light touch with the fragrant of the banana leaves adds the perfect fresh flavor, nice and easy so and so as usual , an ultra delicious Asian style meal in minutes once a while happily on my dinning plate , why not especially when there is a sale on crabs 🦀?
Ingredients:
1: two Vancouver meat crabs
2: freshly cooked rice or well chilled rice ( two cups of rice portions here.)
3: 2-3 pieces banana leaves , wash and oiled , set aside.
4: a bamboo steamer.. sized 12 inches
5: some ..minced ginger , garlic and shallots for cooking fry rice.
6: some shredded green onion and ginger for enhanced crab flavor.
Steps~
1: heat wok with 2 tablespoons cooking oil , medium heat and sautéed ginger, garlic and shallots till fragrant..
2: add the cooked rice onto the wok and stir fried rice , mixed well, salt and soy sauce to taste.. ( 1 teaspoon each here )
3: dish up the rice evenly on a banana leaves topped bamboo steamer , ready to steam.
4: wash and chop the crabs accordingly to even pieces , again place it evenly on top of the well prepared rice , freely add shredded ginger and green onion slices , set aside.
*** I like to kill the crabs inside the sink with hot running water , 😆then use a sharp small knife to penetrate the base of the stomach , then chop into pieces…😁
5: steam the ‘crab on rice ‘ steamer on boiling water for 5minutes …
Turn off the heat and rest 5 minutes more.
6: on a small pan , fry some diced garlic with 2 tablespoons oil till fragrant, turn off the heat , add 2 tablespoons soy sauce as seasoning , dish up and set aside.
6: dash the oiled soy sauce onto the crabs or separately on a plate to serve. Done and enjoy.
Tips~ keep the seasoning very light allows the original flavor of rice and crab to come through.
***the above crab rice was a product of a restaurant my long time ago visited. 😄
My home made crab- rice version with restaurant feel😎
Braised Fish with Laksa and Chili sauce~Nyonya Cuisine
Braised Fish with Laksa and Chili sauce~Nyonya Cuisine
This all time favorite fish is popular in Malaysia as Nyonya cuisine , a very much Thai food with its sweet and sour taste…get tired of eating out this home style dish serve with rice sure give your family a treat on weekends.
Ingredients: 2-4 serving
1: grouper 2 pieces ( 450-480 gm )
2: bean curd puff 10-12 pieces (cut in half )
3: shallot 3 ( diced ) garlic 4 cloves (diced) ginger 4-5 slices
4: handful of spring onion and coriander ( shredded )
5: half lemon (cut into wedges)
Sauce
1: ketchup 2 tbsp
2: Thai chili sauce 1-2 tbsp as desired
3: laksa paste 4 tbsp + 1 tbsp brown sugar ( mix well )
4: 1 bowl water 1 tbsp dark soy sauce
Steps: Preparation 10 mins
Cooking 10-15 mins
1: fish clean, rinse and pat dry. Rub with 1 tsp of salt both sides, set aside for 5 mins.
2: hot wok with medium heat, add 3 tbsp of cooking oil and saute ginger until fragrant
3:Pan fry fish both sides 2 mins.. sear and lightly brown, dish up and set aside.
4:Add garlic and shallot onto the same wok, saute until fragrant…
add bean curd puff, and laksa paste with 1 bowl of water…
lower heat and leave to slimmer for 2 mins…
5: Add fish ,cover and cook with med low heat for about 3 mins…
6: Open the lid,add 1 tbsp black sauce,
7: Add ketchup and chili sauce…
8: add more water if necessary, cook till the sauce in a thick gooey consistency, taste….
9:Finally add spring onion and coriander, stir well and dish onto a serving platter with lemon , done and enjoy.
Non-greasy version ~Oxtail & beef short ribs stew
Non-greasy version ~Oxtail &beef short ribs stew
Easy steps with no loads of spices and condiments , a rich savory beef stew with non greasy homemade version is simple as I cooked it one day ahead so I can chill them overnight and scrape off the fat from the top of the next day , plus choose the desired veggies as base sweetness favor , then a comforting family dish is ready for the day , so why don’t give it a try of this favorite dish for special occasions or any special dinners of celebration ?
Ingredients ~
1: oxtail ..2 pounds
2:beef short ribs .. 2 pounds
3: Assorted mini potatoes.. red, yellow and red ready to cook mini potatoes..1 pound or a bit less
4: carrots.. 3 medium size chopped
5: onion .. 2 white or yellow medium size cut into halves
6: tomato paste ..one small can
7: 2 beef broth blocks
8:ginger , aged dry orange peel one piece each , 2 garlic cloves
9: light and black soy sauce 2 tablespoons each, garlic salt , black pepper some.
Steps ~
1: blanch the oxtail and beef short ribs with ginger , drain , paper towel dry and set aside
2: inside an instant pot with half pot water just cover up the meat , add ginger slices , garlic cloves and soaked dry orange peel with two tablespoons salt , select ‘stew ‘ and press 1 hour…for cooking
3:after cooking and cooling , take out the meat, drain the soup inside another pot for chilling over night.
4: Marinate the meat with one can tomato paste , one tablespoon salt and pepper , combine well and set aside.
5: peel off the frozen greasy top piece from the beef broth , cook the veggies with medium heat for 15-20 minutes , or more as desired for soften preference. My preference is more chewy, so 15 mins is fine with me here.
😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆
6: add in the marinade meat onto the cooking pot , cook with medium heat for another 10-15 minutes , adding two beef broth blocks and gently flapping occasionally , salt , soy sauce to taste , finally add in starchy water ( 2 tablespoon cornstarch mixed with half cup of water ) to thicken the gravy, then…
A deliciously rich but non greasy oxtail stew is done , enjoy.
Tips..
No ‘Greasy -Panfry ‘ and heavy spices are my choice of this recipe , and it is also tasty and fragrant , my another version of oxtail beef stew-2024
Best ever😋😋😋
Crispy Deep-Fried Pork Belly
Crispy and fragrant
Crispy Deep-Fried Pork Belly
Make Crispy Pork Belly with irresistible flavor is one of my easy and fast dish to whip up on a weekend gatherings , how ?
Add in strong flavor red fermented bean curd and five spicy power as major ingredients , I also recommend choosing skin off and boneless pork belly for easy preparation and cooking plus extras 1-2 tablespoons Xo Brandy to enhance the flavor and fragrant .
Preparation time is reasonable , steps are clear one way the other… marinating and deep frying for all , so it is not too complicated to score a praise here…😎
Ingredients ~
1- 1+1/2 pounds pork belly sliced into 3/4 inches stripes
Marinade ingredients~
2- 1 piece red fermented bean curd.
3- 1 teaspoon five spicy powder , 1 tablespoon pepper and salt
4- 2 tablespoons Brandy
Steps~
1- Soak the pork belly into salt and cornstarch water for 15 minutes.
( odour free and more tender)
2- drain and wash , pat dry with kitchen paper , set aside
3- marinated with the ingredients , keep it inside the fridge for 30 minutes or more ..to air dry
4- Heat oil in a deep frying pan to 350 degrees…
*** ( prepare an beaten egg on a bowl , a plate with dry flour , a strainer for remove excess flour )
5- dip one piece of pork belly with beaten egg , then onto a plate of dry flour , strain.. before deep frying
6- deep fry pork belly until crispy and golden brown on one side , then flip it over and fry other side.
( roughly 6-8 mins per side.. medium heat otherwise burnt brown outside easily )
7- Remove from the frying pan once both sides are crispy and brown , place on paper lined plate to absorb excess oil.
8- Set cool a bit and cut into chunks , serve immediately .
Burgundy Beef Aspic (Jellied beef with beets and carrots)
Burgundy Beef Aspic (Jellied beef with beets and carrots)
Serving-5-6 servings
Ingredients:
1-Beef shank 350 gm
2- 1 medium size beet , peeled carrots 100 gm dried cranberries 100 gm
3- Onion, head garlic one each
4- balsamic vinegar or wine vinegar 2 tbsp
5- Water 1000 ml
6- red wine （or brandy ) Half cup
7- gelatin powder 5 tbsp
8- garlic salt and black pepper 1 tsp each butter 2 tbsp
Steps
1. Blanch beef shank in a pot of water with 3 tbsp of vinegar (what kind of vinegar? just regular vinegar is fine), drain and set aside.
2. In another large pot, add garlic, onion and the blanched beef shank. Add water to cover all ingredients.
3. Bring to boil over high heat. Then simmer for 2 hours until the meat is almost fork tender.
4. Take out the meat and drain. Save the broth.
5. Break up the meat into flakes with a fork. Marinade the meat with red wine, balsamic vinegar, salt and pepper for 30 mins. Cover and set aside.
*The above steps can be done one day ahead.
6. Cut and slice half the beets and carrots. Save the uncut carrots and beet.
7. Sauté the sliced veggies with 2 tbsp butter. Slowly add 500 ml of the broth and bring to boil. (When do you add the broth? This is different from Asian..)
8. Add the marinated meat together with the sautéed veggies and cook in low heat for 15-20 mins.
9. Mix gelatin powder with 1/2 cup of broth and pour into the pot of meat and veggies. Blend evenly.
10. Mix with some chopped coriander (optional.) Set cool.
11. Pour the mixture into an oiled terrine. Press to firm.
12. Add some chopped coriander on top. Cover with plastic wrap. Then cover the terrine with lid. ( ***can put a heavy spoon on top of the lid to add extra firmness )
13. Leave to set in the refrigerator for 5-6 hours or overnight.
14. 20 minutes before serving, carefully de-mould the chilled beef jello and cut into slices. Set aside.
15. Cut the remaining carrots and beets into wedges and cook with the remaining broth. Add dried cranberries and cook till the sauce thickens. About 10 - 15 minutes.
16. Add salt to taste. Add 1/2 cup of corn starch dissolved in water to thicken the sauce.
17. Pour the warm sauce and veggies onto the the sliced beef jello and serve .
***( Optional: serve with mustard.)
❤ Thanks my French friend Adrien Farah who brought me this cook book all the way from Burgundy
Happy Easter Pink
Sweet and Sour Back ribs
Back Ribs with Sweet and Sour Sauce
Ingredients… 3-4 serving
- 4 to 5 pounds spare ribs or baby back ribs
seasoning~
Sweet soy sauce , black soy sauce 3 table spoon each
Saki or cooking wine 3 table spoon
Salt to taste ( sprinkle 1 tbsp of salt after the wash and drain ribs , a bit pepper as well )
Sauce~ *add during cooking
Black garlic vinegar 1 cup
sweet and sour bbq sauce 3 table spoon
Osmanthus syrups 1/3 cup or crash rock sugar , honey 1/3 cup each
Water..600-800-ml
Preparation: 15-20 minutes
Clean, trim the membrane of the ribs , wash and a quick blanch to remove the bubbles and smell .
2: rinse in running cool water for 1 minute..drain and pat dry , set aside.
3: cut and dry the ribs with kitchen tower or paper tower…dash sugar all over the ribs and marinate for 30 min…
4: Mix all seasoning together and brush on both sides of the rib, rub and pat gently to make sure the rub adheres all over.
* Marinate the day ahead for a deeper flavor or at least 3 hrs.
cooking…30-35 minutes
1- heat oil in a pan , pan- fry the ribs for 3-5 minutes till fragrant…
2- Add the pan-fried ribs onto the cooking pot , add vinegar and water , bring to boil then slimmer with medium low heat for 30 mins.
3- About 8-10 minutes before the end of cooking, add sweet and sour bbq sauce , osmanthus syrup or crash rock sugar , honey to the pot , and slimmer for another 10 mins till brown and fragnant , adjust seasoning with more sugar and salt to taste accordingly.
The ribs are done , let them rest for about 10 minutes, and then serve immediately with extra sauce for dipping.
Dish up .Serve hot and enjoy
Tea Smoked Duck
Tea Smoked Duck
Tea smoked duck is a classic Asian holiday meal which is pretty easy to prepare ,step by step with a kind of labor
but it is definitely worth it, an entree so tasty with a savory spicy flavor.
Are you ready to explore the fun adventure here…..
Ingredients:
1: 1 big frozen duck
Seasonings:
2: coarse salt 1 cup five spice powder 3 tbsp
3: clove , star anise and…peppercorns some
4: Chines marinade sauce 1/2 cup cooking wine..some ( rose wine, Shaoxing rice wine…)
Steps:
1: duck is thoroughly defrosted, submerge into water for 2-3 hrs to avoid odor , blood and slime , drain and set aside.
2: toast coarse salt and spices till fragrant…
3: straight away rub the duck inside and out with salt and spice mixture,place onto a big bowl and put inside fridge for 3-5 hrs ( or over night optional ) ,turn duck occasionally …
4: rinse duck inside and out under running water, drain and pat dry. Rub duck with cooking wine for 2-3 hrs for flavor
5: bring to boil a large pot of waterwith 1/2 cup of Chinese marinade , submerge a whole duck and cook 25-30 mins with medium heat, turn off the heat and soak for 10 mins more.
6: carefully take out the duck and rinse under cold running water ..so as to get rib of the grease, drain and set aside.
7: line two pieces of foil onto a wok, pour in tea leaves ( any type of your own preference ) , sugar and rice , heat for a few seconds till white smoke appears..
8: place a greased rack in wok and lay duck onto it.
~cover and smoke for 5 mins…
9: turn and smoke the other side till both sides are golden.
10: remove, cool ,carve duck and serve just plain or with vinegar ,enjoy.
Party Time!
Options… duck soup
1- after take out the duck from the pot, put the soup inside the fridge with a container overnight if possible, so as to remove the floating grease before adding your desired veggies…radish, fungus and mushroom etc..
2- tea smoke duck with side-soup is done ,enjoy !
Note : the soup is non greasy ! Bon Appetit !
Clear broth beef brisket soup
Clear broth beef brisket soup~
Beef brisket in clear broth is popular of it’s freshness flavor and heart warming juicy brisket. My version here is non cloudy and greasy but time consuming😝. I was once scared by the floating blocks of oil on top of my overnight beef soup , so ever since I like to put all greasy meat soup overnight to get rid of my ‘ nightmare’😜. With the spices , brisket and Chinese radish all flavor together, I like to add a small piece of rock sugar to boost to the base. And this dish is usually served with flat noodles , rice noodles or rice, but it is also goes well as a comfort soup itself on your dinner table. I highly recommend to use beef brisket instead of lean beef ; because the finishing touches is totally different , so time-wise hopefully is not an excuse here😝
Ingredients～6-8 servings
1: beef brisket. 1+ 1/2 Kg ( bigger pieces bring the flavor more)
2: Chinese radish 2 big size or 3 medium size ( like to peel off more to add more freshness)
3: spices.. * few( otherwise the spicy flavor is too strong )
Sichuan peppercorns , star anise , dried mandarin peel , tsao- ko
A small piece rock sugar
Steps ~ can not be estimated here..😜
1: blanch the meat with 3 tbsp of vinegar , drain under running cold water , clean and trim the edges fat, set aside.
2: put the meat , spices bag , rock sugar and 2 liters of water in pressure cooker with low pressure mode for 30 minutes . Turn off and rest inside the pot till cool.
3: take out the meat , dash with salt and pepper , cool and keep it in a box inside the fridge.
4: pour and filter the soup into another clean pot , put it inside the fridge overnight so as to get rid of the extra floating fatty blocks next day or so…
Look at this floating block of oil 😂..overnight !
5: Prepare the radish …
1: peel off the out hard layer , a bit more is advisable. Diced .
2: boil the radish 5 minutes with 2-3 slices ginger , half piece block sugar, 1 tea spoon salt drain and set aside.
3: put the drained radish back to the non greasy soup , low heat cook and soak 10-15 minutes more , add salt and pepper to taste. Set aside.
Finishing～
1: place the soaked rice noodles onto a net strainer inside the soup , low heat cooking few minutes till soften, dish up.
2: warm up the meat with microwave , sliced and dish up.
3: top the rice noodle with the sliced beef brisket, pour hot soup over , done and enjoy. Soy and chili sauce is optional to add.
2016 version😀
Beef Brisket with Red Curry
Beef Brisket with Red Curry
This hearty filling with a bit spicy dish is absolutely good for gatherings on special days or cosy cold evening once a while , just ignore it ‘s greasy rich look, this beefy homemade dish with restaurants feel is the best comfort here I guess🤪.
Preparation is simple as long as everything is well organized.
Ingredients - 6-8 serving
A : 1+1/2 Kg of beef brisket ….1 package of instant curry sauce ( * just follow the sauce package instruction )
B : 5 small shallots , garlic …chopped 3-5 slices curry leaves a small piece ginger sliced
C: A can coconut milk one block coconut sugar 2-3 medium size potato
Steps:
A…1: Blanch the beef brisket with 3 tbsp of vinegar , drain under running cold water , trim the fatty edges , cut into chunks, not too small please😜
2: marinated the meat with the whole package of instant curry sauce plus 3 tbsp of corn flour over night if possible , otherwise 2-3 hours is simply ok.
3: The beef is simmered gently with a can of coconut milk , no water added here. I usually pour 1/3 of the coconut milk at the beginning , stir for a while , then 1/3 milk after till tender , add a piece of coconut sugar , again stir gently.
B…Preparation of the potatoes (2-3 medium size potatoes as desired )
1: Cook the potatoes with the boiling water for 15 minutes.
2: Drain under running cold water few minutes…
…Then peel off the skin gently , chop into chunks and dry with kitchen towel , set aside.
3: Panfry and toast the potatoes with medium heat , dish up and set aside.
4: Put the toasted potatoes onto the beef pot , pour the rest 1/3 of coconut milk , gently stir and cook until the beef is super tender, taste and done.
5: Serve hot with thousand bowls of rice😆
Asian Style Turkey~
Asian Style Turkey~
Ingredients:
One Turkey 12-13 pounds
Raw salt 1 cup brown sugar 1/2 cup water 2-3 liter
One big piece ginger one head garlic bay leaves..3-5 Sichuan pepper & star anise half cup
Seasonings:
1-Fermented red bean curd 2 pieces
2- Five spice powder 1tbsp turmeric 1 tbsp
3- Korean bbq sauce 3 tbsp
4- Saki 1 cup
5- sesame oil ，Mirin , half cup each
Side dish ingredients:
1- medium size Fresh Shitaki mushroom 25-28pieces...400 gm
2- Brussels Sprouts 200 -250gm
3- One package bacon 375-400 gm
4-garlic 4-5 cloves
5-peeled carrots 250 gm
6- 5 shallots
7- 2 leeks
8- one package of chicken broth 900 ml
9- starch 2 tbsp （Mix with 3tbsp water )
Steps~
1- Thaw frozen turkey at least 24 hours ahead....
-remove the routine in , put it onto a pot or plastic bag and thaw inside the fridge at least 24 hours till it is soft
2-wet brine the rinse turkey with a big pot of water(2-3 liters of water) filled with salt, sugar, ginger, garlic, Sichuan pepper, star anise 12-15Hours
⁃ *note..water all over the turkey.
3- drain and rinse the turkey, use kitchen towel to dry the turkey inside and out, ready to marinate
4- mix all seasonings, apply evenly all over the turkey inside and out for 5 hours
5-Preparation of veggies....
⁃ remove the hard stem of the fresh mushroom and cut each into half, rinse and drain , one leek cut into short pieces, peel and cut celery stems into long pieces, peeled carrots cut into half ,wash baby cauliflowers and slice into long pieces, peel shallots and chopped, all set aside.
6- heat wok and sauté shallots till fragrant, add mushrooms and all veggies except baby cauliflowers , sauté 1 minutes ,set aside.
7- preheat oven 450F for 10 minutes.
8- cut one leek into pieces and wrap with some bacon slices ,then put all inside the turkey cavity , and tie the opening with bamboo stick . Put the rest bacon slices evenly all over the back of the turkey. Ready the roast pan, it is ready to roast.
9- put the cauliflower pieces at the bottom of the roasting pan with sauté veggies, , pour chicken broth over ,then place the turkey over the roasting rack with back face up, which allows the fat and juices from the top run into the breast meat for the first roasting half hour. Roast 450F 30 minutes.
10- Carefully push out the roasting pan after half hour, carefully flip the turkey over ,put the bacon slices back and wrap the whole roasting pan with foil .Re roast it the rest of the way with 400F for two hours.
11- after two hours, open the foil and use meat thermometer to test the temperature inside the turkey tights.
12- the turkey should be done when the temperature is reached 165F .
13- open the foil, re-oil the top with the juice from the roasting pan , and roast 450F 10 -15minutes more for crispy effects.
14- carefully take out the turkey, rest 30 minutes more to seal the juice and for easy slicing before serve.
Easy Scallions Pancake~
It all begins with an idea.
Easy Scallions Pancake~
1 - all purpose flour, 2 cups
2-1 cup Hot water (boiling Hot water )...a must
3-1 TSP salt -
4 - green onion - 4-5 stalks (optional add to cater to personal taste is )
5 - sesame oil - 1/3 cup
6 - vegetable oil - 2/3 cup
Steps~
1 - Add 1 TSP salt onto flour and mix
2 - quickly add boiling water, with a wooden spoon mix until no dry powder , then knead the dough with your hands till smooth .
-In a bowl cover with plastic wrap and set aside for 30 minutes.
3- rinse shallots, dried , finely diced and set aside
4- sesame oil and vegetable oil mix in a bowl and set aside
5- take out the still dough and divide it into two equal portions...
6- Put the other on the table and covered with plastic wrap.
-apply a little oil on the working table...
7- * Turn out dough onto a lightly oiled surface and knead, adding oil on your hands as needed to prevent sticking until dough is smooth, about 5 mins.
(the thinner the better).
- apply a thin layer of oil all over the dough ,sprinkle the diced spring onion on the thin dough evenly.. (avoid around the edges ). Roll out into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil . Press it
firmly.
⁃ Cover with plastic wrap and let rest for 15 minutes at room temperature .
⁃ another piece roll out same as above.
8- take out the coil dough, again use wooden spoon roll out into a pie, need not too thin this time otherwise it is not crunchy and chewy.
9- Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, flip frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked roughly 6-8 minutes.
-Transfer pancakes to a wire rack and let rest about 5 minutes .
10-Dish up and according to individual be fond of slices after cool, a crispy scallion pancake is ready to serve.
STUFFED TOFU COUNTRY STYLE~
It all begins with an idea.
STUFFED TOFU COUNTRY STYLE~
A SIMPLE STUFFED TOFU DISH WITH GOOD OLD FASHIONED FLAVOR OF SALTED FISH SURE IS A TREASURE OF MY CHILDHOOD MEMORIES
OF MOM”S KITCHEN, A RECIPE WORTH TO SHARE AND PASS ON …
A TRADITIONAL CHINESE RECIPE THUMBS UP WITH BIG BOWLS OF RICE AMONG ALL FAMILIES, NO KIDDING HERE !
INGREDIENTS…STUFFING
1- ground pork 500 g shrimp meat 300 g salted fish 25-30 g
( * salted fish pan- fried and chopped finely before mix )
2- 2 packages of tofu… 8 pieces , cut each into half or 3 even pieces and soak with salty water
for 5-10 minutes ( tips to get rid of excess water from tofu ) then drain and set aside.
STEPS FOR STUFFING…
1- add 2 tbsp of castor sugar to ground pork and shrimp meat for 5-10 minutes..
( enhance flavor and texture )
2- put ground pork and salted fish in a mixing bowl , add 2 tbsp of black pepper, fish sauce , soy sauce and all well combined , add half cup of water to the meat, use hand or spoon to combine until smooth ….set aside.
3- press shrimp meat into paste with a knife , or chopped finely .
4- put paste – like shrimp meat , some chopped garlic , a small piece leek ( white portion and chopped ) onto the mixing bowl, combine all mixture , again chop finely and ready to stuff.
5- using a teaspoon to make a small well in the tofu for easy stuffing..
6- mix an egg with 1/2 tsp of corn flour and cover the surface of each well lightly as shown ..
7- start stuffing the filling evenly onto the tofu , shape neatly and ready to cook…
COOKING-
1- put 2 tbsp of cooking oil in wok with medium high heat , add the stuffed tofu with meat face down, fry until golden brown.
2- carefully flip over, fry the bottom 1 minute more , dish up
3- put tofu onto a pot, pour one and half cup of chicken broth , cover the pot with a lid , and cook with medium heat till boil … about 6-8 minutes, then turn off the heat and rest 5 minutes more.
4- restart the heat, thicken the pot of tofu with corn flour water
( 1 tbsp of corn flour mix with half cup of water )
5- garnish with spring onion , taste , dish up and serve hot with chilly as desired.
( make sure enough rice on the go… )
PANFRIED PORKBELLY
It all begins with an idea.
PANFRIED PORKBELLY @ ROSACOOKS 😋 THERE ARE MANY WAYS TO COOK PORK BELLY DECENTLY BESIDES LONG HOURS BRAISED OR ROASTED . FOR SURE SEVERAL METHODS COOKING THEM ARE QUICK AND EASY WITH CRISPY AND INCREDIBLY DELICIOUS RESULT.
HERE IS A RECIPE LESS THAN AN HOUR , PLUS THE INGREDIENTS ARE SIMPLE , SALT AND PEPPER …OR A LITTLE BIT MORE.. FIVE SPICY POWDER. ALL YOU WANT TO GET IS A NICE PIECE OF PORK BELLY …
*BUY A PIECE OF SLAB PORKBELLY AND CUT INTO SLICES WITH A SHARP KNIFE.😄 NOW SHARING AS FOLLOW…
Buy a piece of slab porkbelly ,wash and blanch with a tbsp of vinegar , rinse properly then boil it with medium low heat for 20 mins, ( you can save the water as soup after ) drain it again and cut into slices..
about 1 and half inch thick..
Rinse it with running water for few mins….1-2 minutes
Drain ,dry with kitchen towel…
Sprinkle with toasted pepper, salt and five spicy powder( 1 & half tsp each )
Panfry the slices on the frying pan with no oil added , only dash few drops of dark soy sauce , two table spoon kitchen wine along the wok edge , about 2 mins per side and not burnt, flipping halfway through, it is a very friendly pan- fried pork belly recipe.
***Always check properly the texture and color before dish up. When it is done , it is very delicious 😋I love pork belly menu very much.
***Second option~
Boil the pork belly more than 20 minutes , say 10 minutes more as 30 minutes , so it is more tender than 20 minutes , rinse again as above details , then slice it into thicker pieces , separate it into two portion , one portion panfry as the way thin slices do.. the rest portion dip with fish sauce , add chili optional as picture shown. 😎 Finally add cherry tomatoes and cucumber slices as side veggies too ,so it looks very perfect here , right?
POT ROAST LAMB~HOLIDAY CUISINE
It all begins with an idea.
POT ROAST LAMB~HOLIDAY CUISINE
INGREDIENTS:
A- HERBS
-ground ginger, ground coriander, black peppercorns, nutmeg,
-fenugreek seeds, sumac,1 tbsp each(all pounded)
-anise seed ,ground cinnamon and fennel seeds -1 tsp ( all pounded)
-1 head garlic 5-6 shallots ( chop and pound) 1 cup of fresh mince coriander
B- LAMB SHOULDER – 3.5 ..3.7 LBS
C- 5-6 CARROTS, A HANDFUL OF FRESH THYME, SOME CORIANDER
D- 2 BOX BEEF BROTH 900 ML EACH
E-1 CUP OF FRESH TOMATO SAUCE
STEPS-
1 :pound all herbs till fine, season the lamb with 2 tbsp sea salt and herbs all over.
2: sauté garlic and shallots with some ( 2-3 tbsp )olive oil till fragrant onto an iron oven pot and brown the lamb all sides..
add tomato sauce and heat about 2-3 minutes
3: add beef broth ,bring to boil with medium high heat.
4: preheat oven 350 F…..
a-Put a tight lid on the iron oven pot and transfer to the oven.
b-Cook for about 2 hours , take out from oven, add the carrots, thyme , coriander and return to the oven for 45-50 minutes.
*** Then remove the lid and cook for a further 15 -20 minutes, or until the lamb has browned.
5:Transfer the lamb to a warm serving platter ,cover with tin foil and a dish towel and leave to rest for 10 to 15 minutes.
6:thicken the juice with corn flour and pour over the dish,carve the meat thickly , sauce spooned over it and serve .
TIPS: SERVE WITH SOUR CREAM ,LEMON JUICE AND HOT SAUCE AS DESIRED .
