Thursday, 7 December 2006

Prawn & Pork Mince Doufu

I love to eat this type of Pan-fry Doufu dish that is usually available in the coffee shop economical rice stall(Chup Chye Peng), it usually goes well with white rice because of it gravy.

You can purchase this doufu in the wet market from those selling bean sprout and bean curd stall. It cost about 60 cents for a piece which can transform into a wonderful and nutrition dish for the family.



Ingredients:
1 Piece Of Pan-fry Doufu
50g Of Frozen Mixed Vegetables
50g Minced Pork
6-8 Medium Prawns, shelled & devein
1 Stalk Of Spring Onion, chopped
1/2 Brown Onion, cut into wedges
1 Small Tomato, cut into cubes
1/2 Tablespoon Of Mince Garlic
2 Tablespoons Of Oil
Seasoning Sauce:
2 Tablespoons Abalone Sauce
1/2 Tablespoon Oyster Sauce
1 Teaspoon Sugar
1 Teaspoon Sesame Oil
Some Pepper
3/4 Teaspoon Potato Starch
120ml Water

Methods:
1. Wash and cut the doufu into big cubes and pat dry on kitchen paper towel and set aside.
2. Preheat the pan with 1 tablespoon of oil and pan-fry the doufu until golden brown on all sides, removed.
3. Next add in the remaining 1 tablespoon of oil and saute the onion wedges and minced garlic until fragrant then add in the mince meat and prawns.
4. When the meat is almost done, add in the mixed vegetables and diced tomato.
5. Stir till well combined then add in the fried doufu and seasoning sauce.
6. Bring it to boil and simmer for 1 minutes, remove from heat and stir through the spring onion.
7. Dish up and garnish with extra chopped spring onion and chilli. Serve with rice.

Notes:
a) If you don't like to used minced pork, you can replace it with diced roast pork.
b) You need to buy the doufu that is suitable for pan-fry not those used in soup.

Tuesday, 5 December 2006

Stir-Fried Pork Fillet With Longans

This is an very interesting dish that used Fresh Longan as one of the main ingredients. Actually the original meat ingredient used is fatty beef but I replace it with Pork Fillet(mei rou,梅肉) which is more tender and juice. Since now is Longan season, for those who loves to eat this fruit maybe you can give a try to this dish.

Longan(龙眼) it is also called guiyuan (桂圆) in Chinese. They are round with a thin, brown-coloured inedible shell. The flesh of the fruit, which surrounds a big, black seed, is white, soft, and juicy. Dried longan are often used in Chinese food therapy and herbal medicine. In contrast with the fresh fruit, the flesh of dried longans is dark brown to almost black. It is Low in calories and a good source of Vitamin C and potassium.


Ingredients:
20 - 25 Fresh Longans, removed shell & seeds
300g Fatty Beef/Pork Fillet, thinly sliced
1 Stalk Of Spring Onion, cut into sections
3 Slices Of Ginger, shredded
Some carrot slices

Marinade:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
1/2 Teaspoon Sugar
1 Teaspoon Cornflour

Methods:
1. Marinate the meat with the above marinade for at least 30 minutes or more.
2. Shell and remove the seed from the longans, rinse and set aside.
3. Heat about 1 1/2 Tablespoons of Sesame Oil/Oil in a wok, saute the ginger, spring onion and carrot until fragrant then add in the meat and stir-fry until almost done.
4. Add in longans, stir-fry quickly for about 30 seconds or so then remove and serve.Posted by Picasa

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