Stewed Pork With Rice Vermicelli

Stewed Pork With Rice Vermicelli

Yesterday, there were about 15 of my husband friends who came to our house

for a late Chinese New Year celebration.  It's a yearly affair.  

Usually, it would be earlier but this year, time was not on our side so 

we scheduled it to yesterday night.  Cooked this for them and one of my husband's

friend wife cooked other fried foods.  All of those men are big eaters and

also drinkers.  They came around 7.30 pm and left our house 

the next day around 5.00 am. I cannot tahan (stand) my sleepiness

and went to sleep at around 3.30 am and woke up around 10.00 am

to clean up the whole house.  My husband also wake up early to help me out.

We all had good laugh, company, food, drinks and playing cards. 

Well, Chinese New Year with food and drinks but without playing cards

won't be called Chinese New Year.....  :)

I don't play cards and drink hard liquor but it is quite interesting and exciting to watch 

them do it.   All of us had fun and will meet again next year.

2 cans(383 g) Stewed Pork Sliced.

250 g Choy Sum Vegetable (wash, drain and cut into desired length).

*1 pack (400 g) Rice Vermicelli (soak for less than 10 minutes).

*Note : Do not soak for too long, if not your fried Rice Vermicelli will

break in pieces like the top photo.  I prefer the Rice Vermicelli

not to break into pieces.  The choice is yours.

Sauce (mix well combined) :-

 1 tablespoon Oyster Sauce / 2 tablespoons Soya Sauce /

2 tablespoons Dark Sauce / 1 tablespoon Chinese Wine /

2 teaspoons Pepper.

Some minced Garlic.

Open up the two cans of Stewed Pork Sliced and pour all into a bowl.

Heat up the wok with 3/4 tablespoon of cooking oil and stir fry

the garlic until slightly brown.

 

 Add in all the Stewed Pork and cook for 3 minutes and keep one

side the Stewed Pork except for the sauce from the Stewed Pork.

 Pour in two chinese rice bowls of water and cook untul bubble surface.

 Add in the Rice Vermicelli and cook until soft.

 During half way cooking, I pour in another two bowls of water

because the sauce is drying up.

Once you pour in the 2nd batch of 2 bowls of water,

add in the Choy Sum Vegetable.

 Once the Choy Sum is cooked.

 Add in the mixed sauces and mix until well combined.

 Lastly, add in the Stewed Pork.

 Mix until well combined.  You noticed that the stewed pork is

quite big in pieces.  You just use your spatula and cut it into smaller

pieces while you are cooking.

Note : While you are cooking, just adjust the fire to circumstances.

My fire is from high to medium and medium to high.

My family said it is flavourful.

In fact, I cook double for this dish because I know our friends will

love to eat it. At the end, nothing was left behind.

Action said a thousand words. 

See my smiling face   :)

15 Minutes - Pan Fried Luncheon Meat (Two Types)

15 Minutes - Luncheon Meat 

(in two types)

 I cooked this many many moons ago.  Totally forgotten about it 

until this morning when I am clearing my folder.  Anyone who don't cook 

will not find this dish intimidating to cook.  If you run out of idea,

just cook this dish and your family will sure love it, simple and delicious.

 One tin of Luncheon Meat and cut into slices.

One Egg - Slight beaten with pepper.

 Place half of the luncheon meat into the beaten eggs and ensure

the luncheon meat well coated.

 Once your pan is heated with cooking oil, pan fry the luncheon meat.

 When the luncheon meat is browning, turn over to the other side and 

pan fry further until done.

While I am blogging it, I was thinking to cook this dish for our dinner.

OK or not?  Something for me to ponder further because today

my bones are very lazy.

:)

Chicken & Pork Balls

Chicken & Pork Balls

Isn't it is lip smacking?  I just love it.

 You can eat it with rice, into noodle soup, into tomato sauce or 

just pop into your mouth.  Very very easy to make.

If you can't finished it, you can frozen it to cook with other dishes.

I always make a lot and keep it in the fridge and will take it out whenever 

I wanted to cook less time consuming dishes.

340g Minced Pork 

190g Minced Chicken

45g Spring Onion (chopped)

100g Carrot (chopped)

1 Egg

1/2 tablespoon Ground Black Pepper

1/2 tablespoon Ground Oregano

1/2 tablespoon Salt

Mix until all well combined and gluey

Wet your palm and make into balls.

I used ice cream scoop so that all are in equal size.

Heat up cooking oil in a pan, pot or wok.  Choice is yours.

I used pot so that oil won't splatter all round my stove.

Once the cooking oil is heated up, place the balls slowly into the pot.

Do not put all at once, you have to fry it batch by batch depends on 

the size of your pan, pot or wok.

Once the balls are movable, turn to the other side and fry further.

Once done, lift it up.

Happy Cooking and Eating.

Braised Pork Belly With Soya Sauce, Garlic And Eggs

Braised Pork Belly With Soya Sauce,

Garlic And Eggs

My mother loves to cook this dish for us during my younger days until now.

Now I am cooking this dish for my family.  I think this dish has been

with us for more than 49 years (if plus my mother's younger

days, then it will be more than 100 years.... LOL).  This dish is very flavourful 

full of soya sauce and garlic and when you eat together with those eggs, 

it just make in heaven....you even wanted to eat more rice.

I remember one of my dear colleagues taught me one dish similar to this dish 

but without egg.   I concluded both dishes are delicious also.

My dear mother with my dear daughter.  This photo taken at Baskin Robbins

Ice Cream in Pavilion last two weeks ago.  My dear mother is 76 years old.  

Her feature does not look like one old  hag lady, am I right?  

She is still kuat (strong).  Her secret....be a vegetarian.

She is a vegetarian more than half of her age.

290g Pork Belly (Wash, drain and cut into slices with skin intact).

2 bulb of Garlic / 1 1/2 tablespoons of Caster Sugar

2 tablespoons of Cooking Oil / 3 tablespoons of Soya Sauce

1 1/2 tablespoons of Dark Soya Sauce / 1/2 tablespoon of Black Pepper

1 cup of Water

Heat up your pot with 2 tablespoons of cooking oil.

Add in the caster sugar and once it is caramalised.

Add in the slice pork belly and garlic.  Stir until all the oil and sugar

coated all the pork belly.

Add in the soya sauce, dark soya sauce and water.

Let it boil with high fire until boil and then lower the fire to medium.

Simmer it for 10 minutes or until the sauce left 1/2 cup.

(Note : The preference is yours if you prefer more sauce or little sauce.

To me, I wanted the sauce to be thicker.  If your family prefer more sauce,

by all means, add more water.)  Remember to taste it.

Add in the black pepper and stir until combined.

Switch off the fire.

Lastly, add in the hard boiled egg and stir until the sauce coated the eggs.

Yummy! Yummy! Yummy!

This dish was finished by my dear family.  Even the rice and sauce are all gone

together with other dishes that I cooked (Steamed Fish and Stir Fried Vegetable).

Don't be alarmed, it is more than the above picture.  

This dish is enough for four people.

I am submitting this to the Little Thumps Up "Egg" event organized by

Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY and hosted

by Yen of Baby Sumo, Eat Your Heart Out.

Happy Cooking and I hope you and your family will like this dish.

Stri Fry Roast Pork (Siew Yoke) With French Beans And Five Spice Bean Curd

Stir Fry Roast Port (Siew Yoke) With 

French Beans And Five Spice Bean Curd

The above dish is just like one stone killing two birds....oooh I am not a birdie

killer, just a matter of expression, haha!  Well, my husband and son

like the Roast Pork (Siew Yoke), my daughter likes the French Beans and

lastly, I like the Five Spice Bean Curd.

This week will be the 2nd last week of June 2013.  Time flies so fast,

another one more week, we will be going into the 2nd half of the year.

Do you want it to be fast or slow? For me, I am not sure. Something for you to ponder.

Today, my daughter went to college to be interviewed for Moot Competition.

She succeeded for the 1st and 2nd round and now awaiting result.

Before she went to college, she backed out suddenly because 

she didn't revise all her notes.  I push her to go ahead and 

told her to not be like the type of plant that closes up its leaves when we touche it.  

Just like when we face difficulty, we back out.  

Told her to go ahead and do it. If fail, try again.  

My son did his Moot and now my daughter is trying Moot as well, 

so proud of them.  Just like this dish, delicious and satisfying.

345g French Bean (clean and drain)

547g Roast Pork (Siew Yoke)  

2 pieces of Five Spice Bean Curd (lightly wash and drain)

French Beans - Cut around 1 inch to 1 1/2 inches in length.

Five Spice Bean Curds - Cut into strip.

Roast Pork (Siew Yoke)

1/2 tablespoon of minced garlic.

Heat up the wok with 1 tablespoon of cooking oil.

Stir fry the Five Spice Bean Curd until slightly brownish.

Do not over cooked it because the bean curd will be hard.

Dish out and keep at one side.

With the same wok, pour in 1 tablespoon of cooking oil and slightly brown the garlic.

Pour in the cut Roast Pork (Siew Yoke) and stir fry for a 2 minutes.

It is not necessary to cook it longer because the Roast Pork

(Siew Yoke) is already cooked.

Pour a few drop of Dark Soya Sauce and stir fry until well combined.

Do not pour in any salt or soya sauce because the Roast Pork

(Siew Yoke) is already salty.

Pour in the French Beans and stir fry further for 2 minutes and 

pour in some water if it is a bit dry.  

Stir until well combined.  

When the water is about to dry up, lastly, pour in the Five Spice Bean Curds

and stir until well combined.

Taste it, if the french beans and five spice bean curds are not that salty, 

by all means sprinkle some salt or soya sauce and stir until well combined and dish out.

Eat with your hot piping rice.  Enjoy