Braised Small Intestines

These pork small intestines also known as sweet intestine, powdery intestines or pink intestines. Not available from local markets unless you have a good buddy butcher who can supply.

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Compared to the large intestines, has a finer, sweeter flavour with extra delicate fat tissues outside that lends to a more milky and silken flavour.

Large intestine is called feichang, literally “fat intestine” because it is fatty.

Small intestine is called zhufenchang, literally “pig powder intestine” because it contains a white, pasty or powdery substance.

Large intestine is typically chopped into rings and has a stronger odor than small intestine. It is added to stir-fry dishes and soups. It is also slow-cooked or boiled and served as a standalone dish.

Small intestine is normally chopped into tubes and may be simply boiled and served with a dipping sauce.

I prefer to cook these small intestines by braising.

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As you can see from the photo, this small amount of small intestines are very fresh and does not require much cleansing.

Just simply rub with coarse salt a couple of times under tap water and blanched quickly in boiling water until the small intestine hardened.

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This is how the small intestine looked like after the quick blanching.

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Next step is to braised the small intestines for flavour.

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Braising sauce with a combination of premium dark and light soy sauce, oyster sauce, sugar and sesame oil.

Add three to four pieces of star anise, one piece of cinnamon bark, five cloves of garlic and few slices of ginger.

Combine the sauce and ingredients together and cover the blanched small intestines with sufficient water to simmer for about one hour depending on the quantity used.

From time to time, check the water level of the braising sauce and add some water if required.

Its best to have a thicker flavourful sauce.

Taste and adjust seasoning to your taste bud.

Recommendation:

Check out this link for more offaly recipes.

https://flofoodventure.wordpress.com/category/offaly-recipe/

Hotplate Tofu

Introduction:

There are many variations for preparing Tofu Hotplate.

One of the hot favourite dish at Zi Char stalls and goes well with rice.

The sizzling eggs on the hot plate add aroma to this dish.

The basic to preparing the Tofu dish is to get a hot plate.

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You can pair with different types of ingredients for the Tofu dish such as minced pork or seafood combination of squids and  prawns  Sliced carrots and different types of  mushrooms.

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Method:

Remove the wrapper from the egg tofu, cut the tofu into bite size pieces and  lightly coat with corn flour and deep fried till golden brown.

Drain with paper hand towel.

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Add some cooking oil in the pan and minced garlic and fry till fragrant.

Add two tablespoons of minced bean paste.

Now add your choice of ingredients and mix with the sauce.

Include a dash of sugar and a teaspoon of sesame oil and two to three tablespoons of water.

Bring to a boil.

Heat the hotplate over the stove and coat with one to two tablespoons of cooking oil.

Once the hotplate is hot, pour the beaten egg and spread evenly over the entire hotplate.

Gently placed the golden  tofu pieces around the hot plate.

Pour the ingredients over the tofu and served hot.

Garnished with generous amount of chopped scallions for added flavour.

Here are some hotplate tofu dishes with different ingredients.

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Served with prawns, button mushrooms and sliced carrots.

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Served with minced pork, button mushrooms and sliced carrots.

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Served with minced pork and brown bunashimeji mushroom that has a meaty taste and firm texture.

Recommendation:

https://flofoodventure.wordpress.com/category/tofu-dishes/

 

Komochi Caraft Shisyamo

 

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Best grilled or deep fried in it’s entirety as the fish can be eaten from head to tail.

This time round, I have coated these Komochi Caraft Shisyamo with plain flour, beaten egg and breadcrumbs.

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These salt water fish smelt are filled with roe or tiny fish eggs.

Best eaten on its own to taste the freshness of these salt water fish without any garnish such as grated daikon nor soy sauce.

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Recommendation:

Check out this link for more interesting ways of preparing fish.

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

Chicken Feet with Peanut Soup

Introduction:

Do you know that some of the expensive collagen pills available at pharmacies are ground up of chicken feet.

So why spend money on collagen pills, when chicken feet is cheap and full of goodness.

Chicken feet soup produce thick broth that is rich in nutrients making the broth nourishing with added  glucosamine chondroitin which is good for joints.

Cleaning Chicken Feet

Wash the chicken feet thoroughly with tap water.

Peel away any outer yellow skin on the chicken feet.

Rub them with coarse salt to remove stubborn stains and at the same time smoothen the texture of the feet.

Scald them in boiling water for 2 to 3 minutes.

With a pair of kitchen scissor, trim the claws/nails.

Method:

Add big red dates, slices of ginger, one packet of peanut, dried cuttlefish, dried scallops and cleansed chicken feet and water  and bring to a boil.

Reduce the heat to a simmer leaving a slight ventilation on the lid and cook for about one hour.

Add a tablespoon of Chinese cooking wine and salt to taste.

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I would normally cook a big pot and the balance of the soup, leave it to cool before transferring to a good quality round container and refrigerate.

Next day,  leave it to room temperature before reheating.

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Just look at the gelatinous texture of the Chicken Feet Peanut Soup.

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Recommendation:

Check out this link for more interesting recipes on preparing chicken feet.

https://flofoodventure.wordpress.com/category/recipe-by-category-chicken-feet/