Tag Archives: pork

Enjoy the food from today’s dinner…

2 Mai

China foods… APRIL 201 – Enjoy pix… as I enjoyed food.!

24 Avr

Fantastic steamed chicken with potatoes...

Chicken and Egg Domburi

28 Août

Yield: 4 servings


* 4 Chicken breats
* 1 1/4 c Dashi or chicken bouillon
* 4 tb Japanese dark soy sauce
* 2 tb Japanese light soy sauce
* 4 tb Mirin, sake or dry sherry
* 2 tb Sugar
* 6 Scallions; cut into thin -rings
* 4 Eggs

Cut the chicken breats into thin strips or cubes.
Bring the stock to a boil.
Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil.
Add the chicken, reduce the heat and simmer for 5 minutes.
Stir in the scallions and leave stand for 1 minute.
Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefull stir once.
Spoon hot rice into individual bowls.
Serve immediately

Buta Zen Mai (Pork with Fern Shoots)

28 Août

Yield: 1 servings


* 1 1/2 lb Lean pork-sliced thin
* 1 lb Zen Mai (fern shoots) cut -into 1 1/2″ lengths
* 3 ts Sugar
* 2 Tb. shoyu
* 1/2 ts Gourmet powder
* 2 Tb. oil

1. Put oil in heated skillet.
Add pork and cook for 2 minutes.

2. Add sugar, shoyu, gourmet powder and cook for 3 minutes.

3. Soak and drain Zen Mai.
Add to mixture and cook until most of the liquid is absorbed.

4. Remove and serve.
From « Sukiyaki, the Art of Japanese Cooking and Hospitality », by Fumiko.
Edited and copyrighted by Scotty Guletz.
Hawaii and Pacific Books.

This is an interesting little book (booklet, really) that must have come out just after WW II.
It was written by a Japanese lady living in Hawaii and tends to emphasize how genteel and hospitable the Japanese culture is++probably a good idea considering the historical context of the book.

The recipes are all pretty basic but look good and call for real Japanese ingredients that I’m sure were either scarce or unavailable on the Mainland at the time.
Shoyu is, of course, soy sauce.
I can’t believe that « gourmet powder » could be anything but MSG.
Though it doesn’t call for « fiddleheads » by name, I can’t imagine what else « fern shoots » could be.

Chinese Steamed Buns with Barbecued Pork Filling (Char Siu Bao)

6 Août

2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock


1. Follow Basic Bun recipe through step 3.
2. Heat 2 tablespoons oil in wok.
Stir fry scallion and garlic 30 seconds.
Add pork. Stir fry 1 minute.
Add soy sauce, oyster sauce, and sugar.
3. Pour in dissolved cornstarch.
Stir fry quickly until pork is glazed.
Remove to bowl and allow to cool.
4. On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
5. Slice the roll crosswise into 1 inch pieces.
6. Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
7. Place 2 tablespoons of filling in center of each round.
8. Gather dough up around the filling by pleating along the edges.
Bring the pleats up and twist securely and firmly.
9. Place each bun on 2 inch square of aluminum foil on steamer tray.
Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger.
Remove towel.
10. Steam over briskly boiling water 10 minutes.

May be prepared in advance.
May be frozen.
Thaw out in plastic bag and resteam 10 minutes.

(*Note: This recipe is reprinted from « Madame Wong’s Long-Life Chinese Cookbook », courtesy of Sylvia Schulman).

Filipino Sinigang (Tamarind Soup)

17 Juil


  • 3 lbs pork ribs, chopped into 1 inch pieces
  • 2 tablespoons minced garlic
  • 1 medium onion, chopped
  • 1 packet sinigang tamarind soup mix (found in international food section)
  • 16 cups water
  • 1 bok choy, chopped in 1 to 2 inch slices
  • 1 daikon radishes, chopped in thin round slices (optional)
  • 1 small tomato, chopped fine (optional)

How to proceed.?

1. Saute ribs garlic onions and salt to taste until brown.
2. In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
3. Remember you can eat this with rice.
4. Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
5. It is good if the meat easily comes away from the bone.
6. You can eat this straight or over rice or both.


16 Juil

Siomai is a dimsum of Chinese origin which is also quite common in the Philippines.
One can order different kinds of siomai but the base is always pork.
The ground meat should have some fat otherwise the cooked siomai will be too tough.
I tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough.
Prawns or shrimps can be substituted for part of the pork if desired.
For the binder, some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork).
I strongly recommend adding vegetables to give the dimsum some crunch and for nutritional reasons too.
If desired ¼ cup of chopped mushrooms or black ear fungus and 1/3 cup fresh or frozen green peas can be added to the recipe below:


  • 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
  • 1/3 cup chopped water chestnuts or turnips (singkamas)
  • 1/3 cup chopped carrots
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 egg
  • 5 tablespoons sesame oil
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
  • soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)


Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Siomai Wrapper


  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour


Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.
The chilli paste found in restaurants is a combination of chillies, garlic and oil.
Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated.
Add oil, simmer and stir well.

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