Mee Hoon Kueh

Got this recipe from my baking frens (Pamela, Kymn and Lydia) in our baking group. Thanks gals for sharing the recipe and advises. It's a holiday, so it's time to cook breakfast. Being bored of preparing same old breakfast every week, i gave it a change since it's Labour day. When I told my boy that I'll be cooking mee hoon kueh for his breakfast, he agreed instead of giving me suprised look! Gosh, what a relief. So I prepared the dough the night before and kept them in fridge.

Stewed Minced Pork with Mushroom

Ingredients:

Minced pork
Dried mushrooms (Soak mushrooms in water and dice into small cubes)
Red shallots(sliced)
Water/ Vege Broth
Seasonings:
Light soy sauce
Dark soy sauce
Sugar
Sesame oil
some corn flour

Sauce:
Oyster Sauce
Dark Soya Sauce
Light Soya Sauce
Sugar
Pepper
Pinch of 5 spice powder

Method:
Season minced pork
Heat wok with oil
Fry sliced shallots till fragrant
Add mushroom and fry till fragrant

Add minced meat and stir fry until almost cooked
Add sauce ingredients
Transfer to inner thermal pot
Add water/vege broth and simmer on low heat for 15 minutes in inner thermal pot
Turn off heat and put to thermal pot the minced meat over night
Heat up again before serving

Original: http://blessedhomemaker.blogspot.com/

Hainanese Pork Chop

Ingredients:
- Pork chop
- Egg
- Light soya sauce
- Sesame oil
- A dash of pepper
- Corn Flour (to coat meat)
- Sliced onions

- Tomatoes
- Edamame
- Corn
- Garlic


Step 1. Marinade pork chop with the above for about 30 minutes, then set aside
For sauce
- Oyster sauce
- Tomato and Chilli Sauce
- Worchestire sauce
- Sugar
- Water
Step 2.  Prepare the above ingredients and set aside
Step 3. Heat HCP with a bit of oil
Step 4. Coat meat with corn flour
Step 5. Fry in HCP, 3-4 minutes per side, depending on meat thickness
Step 6. Put aside when cooked
Step 7. Fry garlic till fragrant
Step 8. Add in onions, followed by tomatoes, edamame and corn
Step 9. Stir in sauce and let it boil, add in some corn flour to thicken the sauce
Step 10. Put the pork chop onto the sauce and simmer for awhile to let the sauce absorb to the meat
Step 11. Serve while it's hot

REF: http://dequeenkitchen.blogspot.com/2012/05/hainanese-chicken-chop.html

Taucu Fu Chuk Pork

Ingredients:
- Minced Taucu
- Fu Chuk (Beancurd skin)
- Pork (you can replace with chicken)
- Salt
- Pepper
- Water

Method:
- Marinade pork with taucu, pepper and salt for more than 20 mins
- Boil fu chuk and let dry
- Heat wok with oil
- Stir in pork and fry till cook
- Add in fu chuk
- Pour water and taucu in
- Simmer for a minute before serving on plate

Bak Kut Teh

Using La Gourmet Thermal Pot

Ingredients:
- garlic
- pork ribs
- A1 Bak Kut Teh pre pack

Method:
- Blanch ribs with hot water
- Boil a pot of water enough for 3-4 pax
- Add in ribs and garlic and the A1 BKT pre pack
- Put to boil for 10-15 with the inner thermal pot
- Transfer to thermal pot after that
- Approximately after 6-8 hours, the BKT will be well ready (i left mine overnight)
- Remove the inner pot and bring to boil before serving

 

Nam Yu Fried Pork

Ingredients:

- corn flour

- 3 layer pork (3 zhen rou)

- salt

- pepper

- nam yu (bout 2.5 pcs)

Method:

- Marinade pork with salt, pepper, namyu and abit of corn flour overnight in fridge

- coat pork with corn flour

- heat wok with oil

- fry the coated pork till cooked

- drained the oil

- ready to serve

2nd attempt looks better:

Mui Choy Pork

Ingredients:

- mui choy (preserved vege, i bought the bottled ones)

- sliced pork

- pepper

- salt

- oyster sauce

- homemade vege broth (as sauce base)

- chopped or sliced garlic

Method:

- marinade pork with mui choy, oyster sauce, salt and pepper for more than 20mins

- prepare the sauce in a separate bowl by adding oyster sauce to the vege broth

- heat wok with oil

- saute garlic till fragrant

- add in mui choy, stir fry till slightly dry

- add in marinated pork and stir fry till 90% cooked

- pour in the sauce

- simmer for a minute or two before serving

Garlic Pork

Ingredients:

- sliced pork

- pepper

- salt

- oyster sauce

- homemade vege broth (as sauce base)

- chopped or sliced garlic (alot)

Method:

- marinade pork with oyster sauce, salt and pepper for more than 20mins

- prepare the sauce in a separate bowl by adding oyster sauce to the vege broth

- heat wok with oil

- saute garlic till fragrant

- add in marinated pork and stir fry till 90% cooked

- pour in the sauce

- simmer for a minute or two before serving

Sweet Corn Pork

Ingredients:

- sweet corn

- sliced pork

- pepper

- salt

- oyster sauce

- homemade vege broth (as sauce base)

- chopped or sliced garlic

Method:

- marinade pork with oyster sauce, salt and pepper for & more than 20mins

- prepare the sauce in a separate bowl by adding oyster sauce to the vege broth

- heat wok with oil

- saute garlic till fragrant

- add in sweet corn

- add in marinated pork and stir fry till 90% cooked

- pour in the sauce

- simmer for a minute or two before serving

Taucu Pork

Ingredients:

- Taucu

- sliced pork

- pepper

- salt

- homemade vege broth (as sauce base)

- chopped or sliced garlic

Method:

- marinade pork with taucu, salt and pepper for & more than 20mins

- prepare the sauce in a separate bowl by adding taucu paste to the vege broth

- heat wok with oil

- saute garlic till fragrant

- add in marinated pork and stir fry till 90% cooked

- pour in the sauce

- simmer for a minute or two before serving

Marmite Pork

Ingredients:

- Marmite

- sliced pork

- pepper

- salt

- homemade vege broth (as sauce base)

- chopped or sliced garlic

Method:

- marinade pork with marmite, salt and pepper for & more than 20mins

- prepare the sauce in a separate bowl by adding marmite to the vege broth

- heat wok with oil

- saute garlic till fragrant

- add in marinated pork and stir fry till 90% cooked

- pour in the sauce

- simmer for a minute or two before serving