Archive for the ‘Pork’ Category

Gyoza

February 17th, 2010

I had the pleasure of having two beautiful girls from Japan staying with me for almost a year. This is what they made for me…

Ingredients:
Round wonton skins
100g pork mince
salt and pepper
Cabbage twice the volume of the Pork
1 onion
a clove of ginger -Translations-
a clove of garlic
a little of oyster sauce or soy sauce
a little of sesame oil

Directions:
chop vegetables finely
dust the cabbage with salt and drain off
put all vegetables and seasoning into the pork mince, and knead
Heat a frying pan with a little vegetable oil
Place gyoza’s upright in the pan and fry until the bottom is crispy and brown
Add a glass of water and place a lid on top of pan. Cook for about 2 mins.
Turn of the heat and remove gyoza’s and place on a platter.

Serve with dipping sauce of -
Soya sauce
Sesame Oil
Rice wine vinegar

Unlike

Comments ( 0 )

, , ,

Sweet Sour Pork

February 17th, 2009

Ingredients:

Chicken breasts or Pork
Onion, cut into large pieces
Carrots, sliced at an angle
Spring onions cut at an angle
Pineapple pieces
Tomato sauce
Cornstarch (2 tab corn flour in half a glass of water)
1 teas brown vinegar
1 teas sugar
Salt and pepper

Batter:

1 cup of plain flour
1 tab corn flour
1 egg
Water
Salt and Pepper

Preparation:

1. Cut the chicken or pork into bite sized pieces
2. Add salt and pepper and mix thoroughly
3. Prepare batter and coat the meat pieces
4. Heat vegetable oil and fry the meat pieces until golden brown and crunchy
5. Drain
6. Prepare the sauce
7. Cut the onion by halving then cutting into quarters
8. In a saucepan mix the corn flour, water, tomato sauce, vinegar, salt and pepper and sugar, carrots, and onions
9. Bring to the boil. Turn off the heat and add the pineapple pieces and spring onions.

NOTE»

Unlike
You can also use fish fillets, just add two slices of ginger to the sauce ingredients.Powered by Hackadelic Sliding Notes 1.6.4

Comments ( 0 )

, , , , , , , , ,

Sekbak

February 17th, 2009

Ingredients:

Pork spare ribs (without the ribs)
Tahu (bean curd)
Potatoes, cubed
Sawi Asin (Pickled Mustard spinach)
Garlic
Onion
Pepper
Kecap manis
Bumbu babi panggang (Five Spice powder)

Preparation:

1. Rub the bumbu babi panggang onto the spare ribs.
2. Leave for 1 hour to marinate
3. Fry the tahu and potatoes and quartered onions
4. Chop and dice the onion and garlic.
5. Fry in a little oil
6. Add the spare ribs and fry until half cooked
7. Add the Sawi Asin, water and kecap manis
8. Add the water and potatoes and cook until potatoes are cooked.
9. Lastly add the fried tahu

Note:

Serve with white steamed rice

Unlike

Comments ( 0 )

, , , , , , , , ,

Sate Babi Pedas

February 17th, 2009

Ingredients :
Lean pork, diced in 1×1 cm cubes
1 heaped teaspoon of Serai (lemon grass), chopped then grinded
Kunyit (turmeric)
Onion
Cabe (red chillies), grinded
2 teaspoons of grated ginger
Salt
2 tablespoons of vegetable oil
Vetsin (MSG) (For those who do not like to use vetsin, substitute with a teaspoon of sugar)
Bamboo skewers

Preparation:
1. Chop the onion very fine, do not grind
2. Mix all ingredients and marinate the pork in this for about an hour or two
3. Put the meat on bamboo skewers, approximately 4-5 on a skewer
4. Grill the sate on a charcoal griller

Unlike

Comments ( 0 )

, , , , , , , , ,

Babi Panggang

February 17th, 2009

Ingredients:

1 large Roast pork
Five spice powder
Salt
Pepper
1/4 cup Jenever

Preparation:
1. Score the roast pork
2. Mix all ingredients and rub the roast pork making sure you rub some paste into the scores.
3. Leave overnight to marinate
4. Bake in a moderate 180° Celsius oven until cooked.

Note»

Unlike
This is my fathers personal adaptation of the normal babi panggang recipe.Powered by Hackadelic Sliding Notes 1.6.4

Comments ( 0 )

, , , , , , , ,

« Previous Entries