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Ingredients:
350g pork ribs
200g Szechuan veg
1 litre water or slightly more
1 tomato
Steps:
1. Cut the Szechuan veg into half, soak in water for 10mins, change the water, soak again for 10 mins and done. Slice the vegetable.
2. Blanch the ribs in boiling water for 8mins, rinse off in tap water.
2. In new pot of boiling water, add the ribs back in as well as the soaked veg. Cook for 40mins.
3. Add the tomato in 10mins before done.
One of the dishes that can easily win both of my sons stomach is this - Teriyaki Chicken with white rice and broccoli. Both of them have always been a fan of Teriyaki sauce... Anything with Teriyaki sauce .... mmm ....
Ingredients -
4 Chicken thighs (boneless with skin on)
Broccoli
Sauce
4 tbsp Japan Soy sauce
4 tbsp Mirin
4 Tbsp Sake
3 Tbsp brown sugar
5g of ginger, lightly bruised..
Method
1. In a bowl, mix the sauce above except ginger.
2. In a pan, pan fried the chicken thighs with skin side down until skin is golden brown and meat is 80% cooked. Remove from pan.
3. In a clean pan, pour the sauce in with the 5g ginger. Medium heat - simmer the sauce for 5 mins until its thicken.
4. Lower the heat to low, add the cooked chicken thighs in, coat it evenly and let it cook for a couple of minutes...
5. Remove and done. Serve with green vegetables...
This is one of my favorite soup - Salted Veg Duck Soup 咸菜鸭汤 (perfect saltiness)..
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Simple few ingredients -
1 whole medium-size duck (abt 1.8kg),
Abt 2-litres water
700g salted veg soak for 10mins or LESS (do not change water when you soak),
2 slightly bigger thumbsize ginger lightly bruised
Few garlics
4 pickled plums
3 tomatoes (cut into quarters)
Method -
A) Blanch the duck in boiling water for about 5 mins. Drain and rinse with water.
B) I'm using Le Creuset cast iron pot. Add the water in, come to a boil, add the salted veg, duck, sour plums, ginger and garlic in.
C) After water boils, turn the heat to low and simmer for 1hr 30mins or more.
D) Add tomato at the last few minutes.
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To prepare Broth (boil for 30-40mins)
Le Creuset 24cm pot of water, 3/4 full
Chicken Carcass
100g ikan bilis
Salt to taste
Dough
Plain Flour 300g
Warm water abt 100ml + 1/2tsp salt
1/2 tbsp corn flour
1 tbsp oil (Cling wrap and rest the dough for 30mins)
Other ingredients
Minced meat marinate with salt, pepper, cornflour, bit of sesame oil
Fried ikan bilis
Mani Cai
Fried shallots
Soaked Chinese mushroom
Method per serving
1. In a small pot, scoop few ladle of the ready broth.
2. Bring it to a boil, scoop minced meat (small balls shape), add Chinese mushroom in. Let it come to a boil.
3. Add the amount of dough you want to eat, let it come to a boil, add mani cai.
4. Garnish with fried shallots and fried ikan bilis.
