Deep fried namyu pork

 INGREDIENTS:

-Namyu                                  

 
-Egg      

-Crispy flour

-Salt

-Pork with half fat (fa yok)

Nam yu in packaging

Nam yu in cube form

METHODS:


-Cut the porks into slices but in thicker sizes because the pork will getting smaller size when deep fry it

-Place all the pork slices into a bowl and beat an egg into it

-Then add namyu and little salt only because the namyu is salty.

-Add crispy flour too and mix all together

-Heat more oil in wok,slowly put the pork slices one by one into wok and let it fry

-Wait a little while,then only turn the pork slices one by one also

-Do not fry it too long (too long will cause the pork hard)

-When the both side is fried,then let it fry a little while before serving it



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Stir Fry Brinjals with chili tuna

 INGREDIENTS:

-Brinjals

-Chicken powder

-Chili tuna in can

METHODS:


- Cut brinjals into slices

-Drain away the chili tuna oil if you do not like too spicy OR you can use it also if you prefer more spicy

-Heat some oil in wok

-Put chili tuna in wok and fry it

-Then add brinjals into wok and fry all together

-Add little bit of chicken powder onto eggplants and fry it (lesser the chicken powder because the chili tuna is salty too)

-Lower the heat and let it cook untill the brinjals smooth (keep turning the eggplants to prevent it stick on wok)

-When the brinjals is smooth,it is ready to be serve

Half boiled eggs

Half boil egg maker

INGREDIENTS :

-Eggs

-Half boil egg maker






METHODS:


-Put eggs into the half boil egg maker

-Pour hot water into the half boil egg maker (make sure hot water cover the eggs)

-Then,wait the water drip until no water left

-That mean your half boiled eggs is ready to be serve

-You can serve it with light soya sauce and pepper if you like


WITHOUT HALF BOIL EGG MAKER :

-Place eggs into a bowl and pour hot water into it

-Make sure the hot water cover the eggs

- For eggs from fridge,let it cook about 5 mins

-For eggs from normal temperature,let it cook about 3 mins

Stir Fry pumpkin

 INGREDIENTS:

-Pumpkin

-Dried Shrimps (ha mai)

-Sugar

-Chicken powder




METHODS:


-Remove all the pumpkin skin and cut into small dices

-Heat some oil in wok and fry the shrimps(ha mai)

-Then add all the pumpkin into wok and fry

-Lower the heat and keep frying the pumpkin

-Leave the pumpkin a while in the lower heat until it cooked or smooth (fry the pumpkin sometimes to prevent it stick on the wok)

-When it is smooth,add some chicken powder and little bit of sugar and fry it

-The pumpkin is ready to be serve

BBQ Roasted pork (Char Siew)

*Hi,do you know that actually we can make roasted pork(char siew) without roasting it?We will grill it,replace the roasting method and it is much easier.

 INGREDIENTS:


-Pork with half fat (fa yok) without cutting it

-Dark sauce

-Sugar

-Oyster sauce



METHODS:

-Heat some oil in wok and fry the the pork(fa yok) for a while

-Add water and dark sauce

-Brew it (to make the pork cooked)

-When it comes to dry,add oyster sauce and sugar

-Stir it well

-When the sauce is quite thicken,you may keep some of the sauce aside first(as roasted pork sauce /char siew sauce)

-When it is dry up,grill it for a while (Beware,it will burn anytime.So try to lower the heat when u grilling it)

-Then,cut the roasted pork into slices

-You may pour some roasted pork sauce(char siew sauce) onto your roasted pork if you like.

Steamed Preserved Cabbage(Tung Choy)minced pork

INGREDIENTS:

Preserved cabbage(tung choy)

-Minced pork

-Preserved cabbage(Tung choy)

-Corn flour

-Chicken powder






METHODS:



-Wash the preserved cabbage(tung choy) and chop it

-Place the minced pork on cutting board and mix the preserved cabbage(tung choy) together

-Add little bit of corn flour and chicken powder (remember preserved cabbage/tung choy is salty,so chicken  powder must be less)

-Mix all together with knife

-Then place it in a plate and add some water

-Add little bit of chicken powder in the water

-Steam it for about 5-10 minutes (depend the thickness of the minced pork u made)

-Slowly move the minced pork with chopstick (if the minced pork not stick to the plate,means it is cooked)

Curry Pork Ribs ( Pai kuat)

INGREDIENTS:


-Pork Ribs (pai kuat)

-Curry powder (chicken flavour)

-Chicken stock cube


-Coconut milk




*In fact,the curry still will taste good without coconut milk but of course it will taste better if you add coconut milk but I usually do not like to add coconut milk into my curry because the disadvantages of coconut milk which is:

-Unhealthy and contains fat
-The curry will rot after 24 hours (sometimes rot even less than 24 hours)



METHODS:


-Fry the pork ribs(pai kuat) with some oil

-Add more water (because pork ribs need more than 1 hour to smooth)

-Add curry powder and stir it

-Brew it for about 1 hour in slow heat

-After 1 hour,add chicken stock cube

-Add coconut milk also if you want (coconut milk will thicken the curry sauce)

*If you do not prefer coconut milk like me,you may replace it with potatoes as potatoes can thicken the curry sauce too but not too long,otherwise it will turn curry mash potatoes.I think half hour to cook the potatoes is enough depend the potatoes thickness.

*If you are using coconut milk,make sure you add it when it is ready to be serve and boil it a while only with low heat

-Then,turn off the gas

-The curry pork ribs is ready to be serve



*The same methods use on curry chicken,mutton curry and other meat curry.But for curry chicken,there is not need to brew it for 1 hour.