Sunday, August 16, 2009

Spare Ribs with Preserved Vegetable (梅菜排骨)

Recipe

Ingredients:
1. spare ribs - 1lb
2. preserved vegetable (梅菜) - 300g
3. chicken stock granule - 2 pieces
4. soy sauce - to taste
5. oyster sauce - to taste
6. garlic - 1-2 cloves
7. tapioca flour - a little
8. water - 3 bowls

Method:
1) Wash the preserved vegetable thoroughly.

2) Stir fry chopped garlic until fragrant. Add in spare ribs. Add in chicken stock granule, soy sauce and oyster sauce. Stir fry spare ribs until fragrant (even a little burned on the outside). Remove from pan/wok.

3) Stir fry chopped garlic until fragrant. Add in preserved vegetable and stir fry. Remove from pan/wok.

4) Boil 3 bowls of water and add in spare ribs and preserved vegetable. Cook on medium-low heat for 20 minutes.

5) When spare ribs are soft and sauce are slightly thicken, dissolve tapioca flour with a little water. Add in dissolved tapioca flour to thicken the sauce. Ready to serve.

Marmite Shrimp Recipe

This is an easy-to-make yet flavorful Hakka* dish.
Savory, sweet and crispy - a dish that both grandparents and grand kids share the liking for!

* see http://en.wikipedia.org/wiki/Hakka_people to learn about the Hakka people

Saturday, August 15, 2009

Mouth-Watering Spinash Salad with Sesame Sauce (凉拌菠菜)

Perfect appetizer especially during summertime.

Recipe

Ingredients:
1. spinach - 1 bunch

Dressing:
1. garlic - 1 clove
2. sesame sauce - 3 tbsp
3. sugar - 2 tsp
4. white vinegar - 1 tbsp
5. warm water - 2 tbsp

Method:
1) Thoroughly clean the spinach. Cook in boiled water for about 30 seconds (do not overcook). Remove from water, and soak in cold water until cool. Remove and drain. Cut into 2-inch sections. Set in plate to be served with dressing later.

2) Dice the garlic. Add in sesame sauce, warm water, sugar, and vinegar. Stir until even. Pour over spinach. Ready to serve.

Saturday, August 1, 2009

Chives Cakes 韭菜餅

This mouth-watering tit-bit is a good choice for party tit-bits.
Easy to make and always gets wiped out.

Of course I might be a little biased as chives and beansprouts are my personal favorites. ;)