Braised Pig Tendons with Fish Maw

Introduction:

Most of the time we used dried pig tendons to cook dishes.

However, I managed to get some fresh pig tendons from my usual pork supplier and trust me its yummy.

Ingredients:

6 pieces fresh pig tendons

2 large dried fish maw

Home prepared chicken stock

Superior Dark Soy Sauce

Sesame Oil

Oyster Sauce

Minced Garlic

Method:

Soak the dried fish maw until softened. Drained and cut into your desired slices.

I prefer the fish maw in thick pieces.

Washed and pat dry the fresh pig tendons and set aside.

Heat wok with some cooking oil and add minced garlic.

Sautéed garlic and add the pig tendons.

Stir fry for few minutes and add superior dark soy sauce, oyster sauce, sesame oil and some coarse sugar.

Mix well and let the sauces incorporated into pig tendons.

Add one and half bowls of home prepared chicken stock and leave it to simmer for about 30 minutes or more depending on the quantity of pig tendons used.

Taste the seasoning and adjust according to your taste bud.

Once the pork tendons are tender, add your desired cut fish maw slices and leave it to simmer in the pot for another 10 minutes to absorb the braising sauce.

Remember to check on the braising sauce is not running too low. Add more chicken stock if required.

Turn off the heat and serve.

Its best to serve this dish with a hot plate of white rice.

Recommendation:

For more Chinese New Year recipes, check out here.

https://flofoodventure.wordpress.com/category/chinese-new-year-symbolic-dishes

 

 

 

Food Tasting @ Amazonia Bistro

 Introduction:

Amazonia a place where fun and adventure can be shared by the whole family.

This Bistro provide all day dining for diners from all generations.

Parents could sit back, dine and relax while the kiddies having fun time in this jungled themed soft play gym catering for children between the ages of 3 to 12.

For more detailed of this interesting Bistro, check out my food review at

http://sg.openrice.com/singapore/restaurant/commentdetail.htm?shopid=120376&commentid=89430

and

http://sg.openrice.com/singapore/restaurant/amazonia-bistro-orchard/120376?region=300&s=3

Recommendations:

For more interesting dining experience, view this link for details.

https://flofoodventure.wordpress.com/category/food-tasting-expedition/

 

 

Lychee Boat Congee aka Ting Zai Zhou

Introduction:

Interestingly I found an old wife tale of cooking porridge from a Cantonese housewife who shared table with me while dining at Tim Ho Wan few days back. We spoke in English.

This has nothing to with any chemical added but just simply using porcelain spoon and crushing the rice grain before cooking.

While preparing the porridge today, I recalled our conversation and decided to give a try and see whether it works.

You have witnessed the end results.

Ingredients:

Few pieces tubular dried fish maw (soaked, drained and sliced)

Six pieces baby abalone

1 large fresh chicken drumstick

1 large carrot (shredded)

Chopped Scallions

Roasted peanuts

Home prepared chicken stock

Egg

Seasoning:

Oyster Sauce

Sesame Oil

Superior Light Soy Sauce

Method:

Rinse the rice grains and soak with a tablespoon of cooking oil and leave it to soak overnight.

Drain the water and crush the rice using your hand.

Add a pinch of salt and a little cooking oil to season for about 10 minutes.

In a large pot, add chicken stock and bring the stock to a high boil.

Add the crushed rice grain and cook over medium heat uncovered.

Add a large piece of fresh chicken drum stick into the pot and cook until done.

Remove the cooked drumstick, leave it to cool before shredding the meat.

When the porridge has softened, reduce the heat to low and simmer.

Add a porcelain spoon into the pot to prevent the porridge from sticking at the bottom.

At the same time, keep stirring the porridge constantly in one direction for about 15 minutes.

Cooked the porridge to your desired doneness.

Remove the porcelain spoon from the pot.

In a separate small pot, add the cooked porridge and home prepared chicken stock over medium high.

Add the sliced fish maw, baby abalone, shredded chicken and seasoning.

Bring to a boil, add one egg, chopped scallions and roasted peanut and stir well.

Taste the seasoning and adjust accordingly.

Transfer to a bowl and serve immediately.

Note:

It is important to stir the rice porridge while simmering, its worth the effort.

Recommendations:

Check out here for more porridge ideas.

https://flofoodventure.wordpress.com/category/nutritious-porridge/

Lechon de Cebu

Introduction:

Meat Smith Singapore First Anniversary serving Lechon de Cebu, Whole Roasted Hog.

Few slices of yummy crackling roasted hog slices goes well with pickled papaya, peperomia, duck fat tortilla together with spiced fried rice.

Fried Honey Comb Tripes, crispy and irresistible.

The hard work of the Chefs taking three hours to roast the whole roasted hog.

Recommendation:

Check out at this link for more interesting food tasting sessions.

https://flofoodventure.wordpress.com/category/food-tasting-expedition/

 

Dessert – Pumpkin Parcels

Introduction:

The common ingredient for preparing looked alike “Ingots” are minced meat filling.

Have you tried using sweet pumpkin to prepare as a dessert instead?

Ingredients:

Half portion Sweet Pumpkin

Round Wanton Wrappers

Method:

Steamed the sweet pumpkin until softened.

Leave it to cool and mashed.

In a mixing bowl, add mashed sweet pumpkin.

Marinate the ingredients with one tablespoon of light soy sauce, sesame oil and some corn flour and a dash of cinnamon powder.

Mix well and stir in one direction until the paste becomes slightly gluey.

Keep in the refrigerator at least an hour before wrapping them into the shape of ingots.

Take a piece of round Wonton wrapper.

Scoop about 3/4 tablespoon of the mixed ingredient and place it in the centre of the Wanton wrapper.

Apply egg wash on the edges and fold over to make a semi-circle.

Now fold the two sides of the semi circle backwards and secure the ends again with egg wash.

Deep fry the pumpkin ingots until all sides are nicely browned.

Drain and serve warm.

Recommendation:

Check out this link for the minced meat Gold Ingot recipe.

https://flofoodventure.wordpress.com/2015/03/13/gold-ingots-fish-meat-wonton/

 

Auspicious Creations for Chinese New Year

Introduction:

“Lap Mei” commonly interpreted as “lap” for waxed and “mei” as aroma.

These waxed duck leg with skin and fat wrapped is soaked in oil to preserve the fats melted during storage.

A “must have” ingredient for a yummy claypot of Lap Mei Fun.

Ingredients:

2 medium size waxed duck

2 pieces Chinese pork sausage (sliced)

Bunch of Romaine Lettuces

2 tablespoons Superior Dark Soy Sauce

1 tablespoon Sesame Cooking Oil

Chopped Cilantros and deep fried shallots as garnishing

Method:

Blanched the waxed duck to remove the excess fats for about 2 minutes.

Drain and cut the duck meat into slices.

Washed and drained rice.

Heat up the chicken stock with rice in the claypot and mixed well.

Remember to stir to ensure the rice does not stick to the claypot.

Cooked the rice until the liquid is almost absorbed into the rice and place the assorted meat on top of the rice.

Simmer over low fire and add your desired seasoning and mixed well.

You can either cooked your selected vegetable abou t 5 to 8 minutes before switching off the fire or blanch the vegetable and add to the rice before serving.

There is some crusty but not burned rice at the bottom of this claypot.

Recommendation:

For more interesting rice dishes, check out at this link.

https://flofoodventure.wordpress.com/category/various-methods-of-preparing-rice/

Pomfret Steamboat

Introduction:

Grilled Dried Solefish  is one of the key ingredients that makes the soup base tasty.

A communal meal when each of us would dig into the steamboat and pick their favourite ingredients.

Fluffy and fragrant fried yam slices also add flavour to the broth.

The sweetness of this Chinese New Year long Napa cabbage slices cooked together with the fish slices and yam slices tantalized the palate.

Cut the Pomfret into thick slices.

For stock preparation, heat up a pot over high heat and add some cooking oil and fry the sliced ginger together with the fish bones. Marinate with dash of salt and pepper.

Fry until the fish bones turn slightly brown and add a tablespoon of Chinese cooking wine and water.

Leave the stock  to simmer over medium heat for about 45 minutes.

I normally would cook the stock twice by breaking the fish bones with a ladle and simmer for another half an hour. For second round, the stock will turn slightly milky.

Transfer the stock into the steamboat and add all the ingredients and bring to a boil.

 

Recommendation:

Check out at this link for more fish recipes.

https://flofoodventure.wordpress.com/category/recipe-by-category-fish/

Stokes Purple Sweet Potatoes

Introduction:

These Stokes purple sweet potatoes are full of antioxidants as these tubes are high in plant compound known as anthocyanin.

Also it has a colour pigment with a dark purple hue and found in a wide assortment of healthy foods.

Have you tried using these purple sweet potatoes to make Muah Chee?

In addition to the normal preparation of Muah Chee recipe, an addition step is to steam the Stokes Purple Sweet Potatoes until it softened.

Leave it to cool and using a potato masher to form a smoothened paste.

Add the mashed purple sweet potatoes into the muah chee ingredients to cook.

I prefer to use Happy Call to prepare this dessert.

Here’s the recipe link for the Muah Chee preparation.

https://flofoodventure.wordpress.com/2014/02/18/muah-chee-glutinous-rice-balls/

An interesting idea to serve this dessert for this coming Chinese New Year.

Recommendation:

Check out this link for dessert recipes.

https://flofoodventure.wordpress.com/category/dessertalicious/

Sharkfin Soup with Crabmeat

Introduction:

This is the last packet of shark fin in the freezer.

“Going Fin Free”

Will stop cooking sharkfin dishes and support shark finning ban.

Check out this link on how to prepare Sharkfin Soup

https://flofoodventure.wordpress.com/2015/02/26/braised-shark-fin-soup-in-superior-broth/

Recommendation:

Check out here for interesting Chinese New Year dishes.

https://flofoodventure.wordpress.com/category/chinese-new-year-symbolic-dishes/

Seafood Mantou Parcels

Introduction:

Chinese New Year is the time when all families will have excess food from reunion dinner.

Same goes for my family.

Here’s a creative idea and a new dish you can always serve your guests as Appetizer.

Ingredients:

1 packet small Mantou

1 bowl Sea Prawns (minced)

1 bowl Squid Paste (thawed)

2 salted egg yolk (chopped)

Chopped Scallions

Method:

Mixed the ingredients with a dash of cornflour, grounded pepper and pinch of salt.

The cornflour will secure the paste on the Mantou and smoothened the texture of the ingredients.

Adjust the seasoning to your desired taste bud.

Set aside for about 15 minutes.

Thaw the frozen mantou.

Cut each Mantou into half.

Scoop a tablespoon of mixed ingredient on top of each Mantou.

Heat up wok over medium high and slowly add the Mantou to deep fry until golden brown.

Drain on paper hand towel.

Serve with your favourite sauce.

I don’t even need any sauce to go along with this dish, taste so good on its own.

Recommendation:

Check our this link for various Chinese New Year dishes.

https://flofoodventure.wordpress.com/category/chinese-new-year-symbolic-dishes/