Sunday, October 02, 2011
Some months ago, my mom took part in this online contest where she had to prepare a dish using Le Creuset cookware. Well she overkilled and easily apparated three instead. Although she didn't manage to win anything, I am still delighted with how the shots turned out, so here's the complete set!
The three dishes really aren't difficult to prepare, so if you eager for some hands-on but can hardly read Traditional Chinese (which frankly, most if not all of you), I am providing the translation as well!
Braised Pork Belly With Eggs
Ingredients: Fresh Pork Belly, Hardboiled Eggs
Condiments: Dark Soy Sauce, Rock Sugar
Add a little oil to wok, brown the surface of pork belly at low heat.
Add the dark soy sauce and rock sugar, mix well.
Cover lid, simmer at low heat for 5 minutes. Do not add water.
After colouring the pork belly and forcing out the excess oil, add water and hard boiled eggs, simmer at low heat for 1.5 hours.
Open lid, simmer at medium heat for another 10 minutes or until sauce thickens.
Completed. I have been eating this for as long as I can remember, as it is one of the most basic meat dish that a Shanghainese family will prepare. Extra bowls of rice to accompany, definitely!
White Radish and Deep-fried Pork Ribs Soup
Ingredients: Back Ribs Cubes, White Radish, Dried Scallops, Wolfberries, Red Dates
Marinate back ribs with light soy sauce, sweet potato starch and egg mixture for 10 minutes. Coat with another layer of starch before deep frying.
Deep-fry at low heat for 2-3 minutes or till golden brown.
Drain off the oil, wipe dry the pot and add warm water, carrots, wolfberries and red dates.
Bring to boil and add the pork ribs.
Cover lid, simmer at low heat for another 20 minutes.
Completed. This is actually inspired by a Taiwanese soup (排骨酥) that can be found in almost every Taiwan eatery and night market. Adding dried scallops will give that bit of seafood goodness while the dates and wolfberries will balance the soup with a hint of sweetness. Hearty stuff!
Shanghainese-styled Vegetable Rice
Ingredients: Uncooked Rice, Chinese White Cabbage (Diced)
Oil the wok at medium heat, stir-fry vegetable for 3 minutes, sprinkle with salt.
Take out vegetable, leave the vegetable juices in wok, add water and rice, stir till water gets full absorbed. Spread vegetable back on top, cover lid and simmer at low heat for 10 minutes.
Turn off the heat source, simmer in residual heat for another 5 minutes, mix well before serving.
Completed. Another Shanghainese staple that I have eaten since young. Gives the otherwise plain rice a healthy, juicy twist with addition of crunchy greens. You can also add Chinese sausage (腊肠) or waxed meat (腊肉) for a more savoury taste!
Sundays are meant for family gatherings, right? So why not quit the usual MSG-laden outside food and whip up a hearty homecooked meal for the loved ones? Bon Appetit!
Note: No quantity figures are given for the recipes as my mom's a firm believer of 随意ness, aka up to your own discretion and tastebuds. After all, I do agree that experimenting is part of the cooking fun. But if you insist on some numbers to impress the in-laws desperately tonight, drop me a quick mail and I'll see what I can do!
Taken with Nikon D70