Showing posts with label Soup ~ Long Stewed (老火汤). Show all posts
Showing posts with label Soup ~ Long Stewed (老火汤). Show all posts

Thursday, 3 May 2012

Samgyetang - Ginseng Chicken Soup with Rice and Chestnut Stuffings

Ginseng is one of Korea's most famous products which encompassing goodness as a booster for the immune system. As a source of energy and vitality, it promotes longevity and increases libido. There are different grades of ginseng and the top grade being the wild Korean ginseng which is considered to be the best whereas the fresh cream-coloured roots are blended for drinks and used for cooking.

Samgyetang(삼계탕/参鸡汤), a Korean style chicken soup which consists of a whole young chicken and Korean Ginseng. In Korean culture, it is believed that this soup can prevent illness and it is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea.


I still remember vividly, Andy our Korean tour-guide mentioned to us that this Samgyetang(삼계탕) or “ginseng chicken soup” is one of their popular dish in Korea. And during the 3 hottest days of the year in Summer which they called "bok days(복날)" according to the Lunar Calendar, people would take a break, feast on foods to replenish their strength and stamina. So this Samgyetang(삼계탕) becomes one of their popular choices to strengthen their body.

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 60 minutes)

1 Whole Chicken, about 800g - 1kg
3 - 4 Pieces Finger-thick Fresh or Dried Ginseng Roots, washed
4 Red Dates
2 Thin Slices of Ginger
2 Cloves Garlic, washed and lightly pound
2 Stalks Spring Onion, washed
Extra Chestnut and Gingko Nut, 4 each(optional)

1/2 Cup(100g) Glutinous Rice, rinse and soaked for 30 minutes
4 Red Dates
4 Fresh Chestnuts, shell and skin removed
4 Fresh Ginkgo Nuts, shell and skin removed
2 Cloves Garlic
1/2 Teaspoon of Sea Salt

1. Clean and rinse the chicken thoroughly and pat dry with paper towels. Set aside. Meanwhile drain the soaked glutinous rice and combine with the rest of the stuffing ingredients. 

2. First using one or two red dates to block the opening from the chicken neck area in order to prevent the stuffing from oozing out during simmering. Next stuff the rice mixture into the chicken.(remember not to pack the mixture too tightly as it will swell during cooking)

3. When done, close the cavity of the chicken by threading a skewer/toothpick or using portion of the ginseng root/red dates to block the opening.

4. Place chicken in a soup pot/claypot large enough to hold the chicken, add in enough water to cover the chicken then scatter in remaining ingredients (ginseng roots, garlic, ginger, red dates, extra ginkgo nuts and chestnut) and bring it to boil.

5. Skim off the white foam, cover and low the heat and simmer gently for about 50 - 60 minutes(turning the chicken once/twice).

6. To serve,remove the chicken from the pot and cut into halves or quarters in small bowls, ladle some ginseng soup over it and garnish with some ground black pepper and chopped spring onion.

~ You can replaced whole Ginseng with 2 - 3 Tablespoons dried ginseng shavings or ginseng roots.

If you compare this recipe with the previous Korean Ginseng Chicken Soup(参鸡汤) recipe which I have shared sometime back, you would notice this recipe above is similar to the euthenics Samgyetang which consists of ginseng roots, chestuts, ginko nuts, garlic and glutinous rice.

We can never get tired of this fragrant and delicious Ginseng Chicken Soup which could also act as one-pot dish due to it's ingredients.

Thursday, 28 July 2011

Herbal And Rose Chicken Soup

I tried making this soup a few weeks back when I saw a photo tag of these ingredients in one of my friends, Alice facebook. Immediately it caught my attention because of one of the ingredients; "rose petals" which makes me very curious about the taste of this soup. So without hesitate, I gathered all the necessary ingredients and try it out on the following day and it was very well-received by my family members including my small boy.

As you can see from the ingredients, lily bulbs are used to calm the nerves and easy sleeping difficulty where else lotus seeds strengthen the Heart, Liver, Spleen and Kidneys and also energize the Qi and promote blood cell formation.

Recipe adapted from Joyce Wong

Ingredients: (serves 4)
4 Skinless Chicken Drumsticks
50g Dried Lily Bulbs
50g Lotus Seeds
30g Dried Longan
15g White Fungus, soak till soften
10g Dried Rose Petals
1/4 Dried Tangerine Peel
6 - 8 Medium Red Dates
1.8 Liter Water

1. Blanched chicken drumsticks in boiling water for 3 minutes. Remove, rinse and set aside.(for individual preference you could also replace drumsticks with 1 black chicken for better nutrition value)

2. Next put the dried rose petals in stock bag; soak dried tangerine peel in water till soften then scrap out the white pith to avoid bitterness taste when cooked.

3. Bring 1.8 liter of water to boil in a soup pot before adding in all the ingredients.

4. When the mixture comes to boil again, lower the heat and simmer on very low heat for at least an hour or more. Or else transfer the mixture to a slow-cooker and cook on AUTO for at least 3 hours.

5. Season with/without salt to taste, serve it warm.

The adding of Rose Petals act as a health supplement as well as provides a nice fragrance. And if consumed regularly it will also help in blood circulation and ease digestion too. Furthermore some research provides that it also reduces fats, whitening the skin and helps to relive discomforts that arise from menstruation. But most important it can actually helps you to maintain a youthful image. So this soup is a "must keep" recipe for all ladies who wish to maintain a youthful and fairer skin.

Thursday, 26 May 2011

Yacon And Lotus Roots Peanut Soup

After a long day at work, a bowl of hearty home cook soup is always something that I look forward to. And I can even starts to imagine the fragrant and taste of the soup during my journey back home. As a frequent reader(s) of this blog you will notice that I loves to try out using different ingredients to prepare my soup. And today we are looking into a new ingredient known as "Yacon - 冰山雪莲果" which is commonly used for either soup or salad in Singapore.

Yacon(冰山雪莲果) is a sweet and crunchy vegetable that has a flavour similar to an apple. It grows in a variety of different colors including pink, orange, white or purple. In the United States, Yacon that is sold in markets is typically white compared to the orange type that we have in Singapore. According to some google read-up this vegetable is very high in fiber and low in calories which makes it a healthy and nutritious snack. (read more HERE)

From a glance at this Yacon, sometime you might even mistaken it as the some kind of Sweet Potato due to it's shape and colour.

Ingredients: (serves 4)
300g Pork Ribs (排骨)
1 Medium Size Yacon(冰山雪莲果)
150g Lotus Roots(莲藕)
50g Soup Peanuts(花生)
4 - 6 Red Dates (红枣)
1/2 Tablespoon Wolfberries(枸杞), optional

1. Blanched pork ribs in boiling water for 2 - 3 minutes, remove and rinse with tap water. Set aside.

2. Soak peanuts in hot/warm water for about 5 minutes, rinse well and set aside.

3. Remove the outer skin of the yacon and cut into thick chunks. Whereas for the lotus roots remove the skin and cut into thick slices.

4. Bring 1.5 litres of water to boil in a soup pot.

5. Add in all the ingredients except wolfberries and when the mixture comes to boil again, lower the heat and simmer for about 40 minutes or until peanuts soften.

6. Lastly drop in wolfberries and season with salt to taste according to own preference.

Tuesday, 24 May 2011

[$20 Budget Meal] Bitter Gourd Soup, Stir-fried Leek with Firm Tofu And Stuffed Squid With Minced Pork

For some of you who look at this photo, does it look something familiar to you which brings back some of your Childhood memories? While sharing the photo of this dish with some of my facebook friends, some of them comments this is one of their favourite dish which they have not eaten for very long time.

From those comments it occurs to me that some how or rather these traditional dishes seems to be fading away due to generations. But I am consider lucky that my mum still knows a few traditional dishes on hand where she could pass down the recipes to me. So from what she has told me I managed to replicate my own Stuffed Squid with Pork Mince dish that we think is quite similar to what we used to have.

Due to the recent hot and humid weather it is always good to have a bowl of homemade soup to increase fluid intake as well as clear the heats from the body. The most common cooling soup among Asian family will be either, Watercress Soup, Winter Melon, Old Cucumber Soup, Bitter Gourd Soup and etc. Initially I always thought that bitter gourd soup will be "bitter" but after adding carrot, red dates and wolfberries this soup taste rather sweet with a just a bit of "dry bitter" taste which I find it very appetising especially on Hot day.

Ingredients: (serves 4)
1/2 Medium Bitter Gourd (苦瓜), about 100g
300g Pork Ribs(排骨)
1 Medium Carrot (红萝卜), cut into chunks
6 Red Dates (红枣)
1 Tablespoon Wolfberries (枸杞子)

And to remove most of the bitter taste, you have to give the bitter gourd a good "Spa" rub with some salt before cooking so that you won't end up drink a pot of bitter soup.

1. Wash and blanch pork ribs in boiling water, rinse and set aside.

2. Wash and cut the bitter gourd into half length wise, then remove the seeds and rub it thoroughly with 1/2 tablespoon of salt to reduce it's bitter taste.

3. Next rinse the bitter gourd, cut it into 1cm thick rings and set aside.

4. Bring 1.5 litres of water to boil add in all the ingredients(except wolfberries).

5. When the soup comes to boil again, lower the heat and let it simmer for about 30 minutes on low heat, season with salt and serve.

Total cost for this dish is about S$4.20 with breakdown shown below:-
Cost of Ingredients:
~ Bitter Gourd = S$1.00
~ Pork Ribs = S$3.00
~ Carrot = S$0.20

Firm Beancurd can be consider as a good choice for a stir-fried dish that requires longer cooking time such as stewed or braised. Here I have do a twist with one the the stir-fried beancurd dish(recipe) which I have shared a few months back.

Ingredients: (serves 2 - 3)
2 Pieces Firm Tofu
2 - 3 Stalks of Baby Leeks
1 Chili, sliced
1 Big Cluster of Fresh Black Fungus, cut into thick slices
3 Garlic Clove, skin removed and lightly pound
3/4 Tablespoon of Oyster Sauce
80ml of Hot Water

1. Rinse and remove any soil that trapped in between the green leaves of the leek, pat dry and sliced the leek diagonally into sections and set aside. (refer to the photo above)

2. Heat up frying pan with 1/2 tablespoon of oil to pan-fry the beancurd till slightly golden brown on each side. Remove, cool and cut into bite-sized portions.

3. Using the same frying pan, saute garlic till fragrant before adding in leek, black fungus and chili slices. Continue to fry for another 1 minute until leek leaves are cooked, stir in oyster sauce and give it a quick stir.

4. Add in beancurd and hot water, mix well and simmer the mixture on low heat for about 3 - 4 minutes till the leek turn soft and beancurd absorb the flavour from the sauce.

5. Dish up and serve with steamed rice.

Total cost for this dish is about S$1.90 with breakdown shown below:-
Cost of Ingredients:
~ Leeks = S$0.80
~ Firm Beancurd = S$0.60
~ Fresh Black Fungus and Chili = S$0.50

This is one of my favourite childhood dish which appears occasionally on our dinning table together with the "Orange Sauce" shown in the photo below. While sharing a photo of this dish in facebook I was surprised that there are still a lot of people whom love this "traditional" dish which are prepared either by their grandparents, relatives or parents. And I assume in most modern household this dish could be consider as something new or just one of their childhood dishes.

1 Large Squid, about 250g
80g Pork Minced
1 Salted Egg Yolk, minced
2 Fresh Water Chestnut, minced
1 Teaspoon Chopped Spring Onion

1 Teaspoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon of Cooking Wine
1/2 Tablespoon Cornflour
Dash of Ground Pepper

~ You can omit salted egg yolk but increase the amount of light soy sauce to 1.5 teaspoon.
~ Usually we love to dip this steamed squid with this "Orange Sauce" which is our all time favourite.

1. Clean the inside of the squid, remove the head, intestines and etc. Rinse and set aside.

3. Marinate the pork minced with the rest of the ingredients and seasonings for about 10 - 20 minutes.

4. Stuff the pork mince mixture into the squid until its full(use toothpick to pierce a few holes at the end of the squid to allow air to escape). Secure the opening of the squid with two toothpicks in a criss-cross manner.

5. Arrange the stuffed squid on steaming plate over some spring onion together with the head and steamed over medium high heat for about 10 minutes or when you are able to pierce through the squid using a fork.

6. Remove from heat, cut the cooked squid into thick rings and place in serving place and serving with either plum sauce or cut chili with dark soy sauce.

Total cost for this dish is about S$5.00 with breakdown shown below:-
Cost of Ingredients:
~ Large Squid = S$3.00
~ Salted Egg = S$0.50
~ Pork Minced + Water Chestnuts + Spring Onion = S$1.50

With around S$11.10 mum and I managed to come out with these 2 dishes 1 soup that brings back a lot of our old time memories where she used to cook these for us when we are just about my boy's age. Time flies now it's my turn to practise with all these homecooked dishes so that one day I might be able to pass it down to whoever whom is keen in learning. Do you have any special homecooked dishes that you would like to share with us. If you have, do email me your blog link(s) to or drop me a note to share with us on our facebook page(HERE) or comment box below.

CLOSING DATE For [May $20 Budget Meal] Event:
~ Wednesday, 25 May 2011, 2359 hours and all entries will be compiled and posted on 31st May 2011.

If you loves to whipped some quick and budget healthy dishes for your family. I would like to invite you to join us in our May Budget Meal event to share your homecook dishes with us(more detail HERE).

Wednesday, 4 May 2011

[$20 Budget Meal] Winter Melon, Woodear and Pork Ribs Soup, Stir-fry Nai Bai and Steamed Threadfin With Zha Cai

With S$12.00 on hand what do you usually order for dinner to feed a family of 3 - 4 person? Is it a S$3.00 packet of Chicken Rice or those mixed vegetables Economical Rice(Chap Chye Rice)? Here with S$12.20 we managed to whip up a hearty Winter Melon Soup to cool down the heat, Stir-fry Nai Bai for the greens and a plate of healthy Steamed Threadfin to increase daily protein in-take especially for growing kids.

This is a very light and refreshing soup with the nature sweetness from the sweetcorn, red dates and wolfberries. The adding of winter melon helps to cool down the body system whereas the woodear(black fungus) in Chinese herbal medicine term it is usually use to increase the fluidity of the blood and improving circulation.


Ingredients: (serves 2 - 3)
300g Of Pork Ribs
150g Winter Melon, cut into chunk
2 Cluster of Fresh Woodears(Black Fungus/木耳), cut into big pieces
1 Sweet Corn, cut into sections
6 Big Red Dates

1. Blanched pork ribs in boiling water for 2 - 3 minutes, remove and rinse with tap water. Set aside.

2. Bring 1.5 litres of water to boil in a soup pot.

3. Add in all the ingredients except wolfberries and when the mixture comes to boil again, lower the heat and simmer for about 30 - 40 minutes.

4. Lastly drop in wolfberries and season with salt to taste according to own preference.

Total cost for this dish is about S$6.00 with breakdown shown below:-
Cost of Ingredients:
~ Pork Ribs = S$3.00
~ Fresh Woodear = S$1.00
~ Fresh Winter melon and Corn= S$2.00

This is one type of Baby Bok Choy or also known as "China Nai Bai(乃白菜)" that comes with curl and dark green leaves compared to the other type with lime green leaves. I usually bought this type "mini" veggie instead of the full-grown size to use for stir-fry as they are more tasty and crunch. And what you need to do is just trim the leaves/stalks, rinse it with water to get rid of the dirt/soil in between before cooking.

1 Packet of Baby Bok Choy Nai Bai Cai(乃白菜)
2 Slices of Ginger
2 Cloves of Garlic, light pound
Pinch of Salt
1 Teaspoon of Cooking Wine
Some Wolfberries, optional

1. Heat up a large frying pan with 1 tablespoon of cooking oil.

2. Add in garlic and ginger, saute it for about 30 seconds till fragrant.

3. Quickly throw in drained bok choy and stir till the leaves begin to wilt.

4. Season with salt, cooking wine and add in the wolfberries, give it a quick toss before dishing it up on serving plate.

Total cost for this dish is about S$2.00 with breakdown shown below:-
Cost of Ingredients:
~ Baby Bok Choy Nai Bai Cai(乃白菜) = S$2.00


Ingredients: (serves 2)
1 Piece of Threafin Fillet, around 300g
50g of Salted Pickles(榨菜)
2 Stalls of Spring Onion, cut into sections
Few Slices of Ginger, jubilee
1 Chili (optional), cut into thin slices

1 Teaspoon of Sesame Oil
1 Teaspoon of Cooking Wine
Dash of Pepper

1. Clean and remove any scales from the fish, rinse and pat dry using kitchen paper towel. Set aside.

2. Rinse salted pickles under tap water, drain well and cut into 0.5cm thick strips. Put 1/2 portion of it on steaming plate together with some ginger and spring onion before placing the fish on top.

3. Top fish with the rest of the ingredients and drizzle with seasonings.

4. When the pot of water comes to boil, steamed fish over medium high heat for about 10 - 15 minute till the fish is cooked through.(you can test using a fork to flake the fish meat after 10 minutes to check)

5. To serve, drizzle some extra sesame oil and dash of pepper on it and spoon some sauce at the bottom of the fish to moist the fillet and enhance the taste.

Total cost for this dish is about S$4.20 with breakdown shown below:-
Cost of Ingredients:
~ Threadfin = S$3.50
~ Salted Pickles = S$0.30
~ Ginger, Chili and Spring onion = S$0.40

Monday, 11 April 2011

[$20 Budget Meal] Five Nuts Soup and Steamed Dumplings with Assorted Vegetables

Quick and Easy meal that comes with good and healthy combination of meat and vegetables are always something that busy working adults or parents look for. Here we have a fusion of Asian Steamed Dumpling with array of colourful vegetables such as Pumpkin, Carrots, Peas and Broccoli that will definitely cheers up your Monday Blue evening. These two sets of Steamed Dumpling and Five Nuts Soup meal only cost about S$12.20 which can serves around 2 - 3 persons.

To make a complete meal, I have boiled some five Nuts Soup that consists of 5 different colours of ingredients such as Fresh Fox Nuts, Lotus Seeds, Chinese Barley, Wolfberries and etc. This is a great nutty flavour soup which helps to calm nerves, strengthen Qi and nourish the body. The fresh fox nut can also helps to heal indigestion, diarrhoea and poor bladder control too.


Ingredients: (serves 2 - 4)
300g Pork Ribs (排骨)
1 Packet of Fresh Foxnuts(茨实)
20g Chinese Barley (中国薏米)
20g Lotus Seeds (莲子)
10g Wolfberries (枸杞子)
5 Big Red Dates (红枣)
1.8 Litres of Water

1. Blanched Pork Ribs in boiling water for 2 - 3 minutes, remove and rinse with tap water. Set aside.

2. Soak lotus seeds (unwashed) in a bowl of warm water for about 5 minutes. Remove the green pith in it to avoid bitterness. Rinse and set aside.

3. Rinse Chinese barley 2 - 3 times in a big bowl, remove any decay seeds and dirt.

4. Bring 1.8 litres of water to boil in a soup pot. Add in all the ingredients except wolfberries and when the mixture comes to boil again, lower the heat and simmer for about 30 minutes till lotus seeds and barley are soften.

5. Add in wolfberries and season with salt to taste according to own preference.

Total cost for this dish is about S$6.00 with breakdown shown below:-
Cost of Ingredients:
~ Pork Ribs = S$3.00
~ Fresh Foxnuts = S$1.50
~ Lotus Seeds, Red Dates, Wolfberries, Barley = S$1.50

Making of these dumplings can be hassle free by using the “Gyoza Mold(shown below)” which comes in handy by just placing a gyoza or wonton wrapper on top of the press (mold), add in fillings, close and press tight to form a perfect sealed gyoza or dumpling.


Ingredients: (serves 2, makes 12 dumplings)
125g Broccoli, cut into florets
70g Snow Peas, trimmed
120g Butternut Pumpkin, cut into 1" cubes
Half Medium Size Carrot, cut into 0.5" thick sticks
12 Round Wonton Wrappers
3 - 4 leaves of iceberg lettuce, optional

150g Minced Pork
100g Medium Prawns, shelled, removed vein and cut into chunks
4 Water chestnuts, chopped
1/2 Teaspoon ginger juice
1/2 Teaspoon Cooking Wine
1 Teaspoon Sesame Oil
1 Teaspoon Cornflour
1/2 Tablespoon Light Soy Sauce
Dash of Ground Pepper
Some Chopped Spring Onion

~ You can replace Wonton Wrapper with Gyoza Wrapper too.

1. Mix all the dumpling ingredients in a bowl, stir till well combine and set aside marinate in the refrigerate for at least 20 minutes.

2. Place a piece of dumpling wrapper on the dumpling(gyoza) mold, scoop 1/2 tablespoon of the mince mixture on the wrapper and fold and press the edge of the mold to enclose the fillings. Repeat with the remaining mince mixture.

3. Line two bamboo steamers with iceberg lettuce/baking paper. Divide broccoli, carrot and pumpkin and wrapped dumplings equally into each steamer, drizzle with some sesame/olive oil.

4. Stack the steamers, covered and place it into a big steamer pot or over a pan of simmering water.

5. Steam for 3 minutes on medium high heat, swap the bottom layer of the steamer with the top and continue to steam for another 2 minutes before adding in the snow peas and steam for another 1 minute or till tender.

6. When done, remove from heat. Drizzle evenly with 1/2 tablespoon of soy sauce mixture (50ml hot water, 1/2 teaspoon light soy sauce and dash of sesame oil) and serve immediately with steamed rice or on it's own.

Total cost for this dish is about S$6.20 with breakdown shown below:-
Cost of Ingredients:
~ Pork Minced = S$1.00
~ Prawn = S$1.50
~ Wonton Wrapper = S$0.50
~ Broccoli, Pumpkin and Water Chestnut = S$2.00
~ Carrot and Sweet Peas = S$1.20


For those who is interested in trying out some dumpling recipes, do stay tune on the next upcoming post on “3 Ways of Eating Wonton/Dumpling” and plus a chance to WIN a set of this "Gyoza Mold" shown above. Have fun!!!

Wednesday, 6 April 2011

[April $20 Budget Meal] Luo Han Guo and Watercress Soup plus Hainanese Pork Chop Rice and Pork Katsudon

For the month of April we are having an "Easter April" them for our $20 Budget Meal event by using "EGG" as one of the main ingredient in either one of the two dishes or soup prepared. In this post I have prepared 3 different set meal using "Deep-fried Pork Chop" as the key ingredient. As you can see from the photo, they are:- Deep-fried Pork Chop with Hard-boiled Egg, Pork Katsudon (omelette in it) and Hainanese Pork Chop served with Sunny Side Up Eggs which fulfill this month Egg theme.

Before we start off with the recipes, let's congrats Wai Fong of Fong's Kitchen Journal (Singapore) for getting the most readers vote on her "Shark's Fins Melon Soup 《鱼翅瓜排骨汤》, Stir-Fried Beef with Celery 《西芹炒牛肉》, Fried Fish with Crispy Garlic 《蒜香鱼片》" with a total spending of S$19.50; Serves 6 on our "March - $20 Budget Meal Round-up". The related recipes can be found HERE.

"Luo Han Guo - 罗汉果" is a dried fruits that are ellipse or round with a yellow-brownish or green-brownish colour that is covered by fine hairs. It has been used in traditional Chinese medicine for colds, coughs, sore throats, gastrointestinal disorder, as well as a blood purifier. And in Asian country, this fruit is usually used to boil herbal tea or soup.


Ingredients: (serves 2 - 3)
300g Pork Ribs
1 Large Luo Han Guo (罗汉果)
1 Bunch of Watercress ((西洋菜)
10g Bitter Sweet Almond (南北杏)
1/2 Tablespoon Wolfberries (枸杞)
1.5 Litres of Hot Water

This is one of the great cooling soup that benefits the health of the whole family especially during hot summer weather or Durian season where the body system tends to be heated up. The taste of this soup is rather dry with a bit of bitterness rather than sweet. So if you are going to serve this to younger kids perhaps you can add in 2 - 3 candied dates (蜜枣) to tone down the dry taste.

1. Blanched pork ribs in boiling water for a few minutes, removed and rinse well.

2. Break Luo Han Guo into big pieces, rinse and set aside.

3. Cut the stalk away from the leaves portion of the watercress, soak the leaves in water with at least 2 change of water to get ride of sand and dirt. Rinse the stalk and tighten it with the attached string and set aside.

4. Next bring 1.5 litres of water to boil, add in pork ribs, luo han guo and bitter sweet almond (I put them into stock bag).

5. When the mixture comes to boil again, cover and simmer over low heat for about 30 minutes.

6. Add in drained watercress leaves and wolfberries and continue to cook for another 5 - 10 minutes.

7. Serve either before or during meal.

Total cost for this dish is about S$4.00 with breakdown shown below:-
Cost of Ingredients:
~ Pork Ribs = S$2.50
~ 1 Bunch Watercress = S$0.70
~ 1 Luo Han Guo = $1.00
~  Wolfberries and Bitter Sweet Almond = S$.30

My boy loves this type of crispy deep-fried pork chop that you can purchase from any of those Hainanese Scissor Cut Mixed Vegetables Rice Stalls. These type of pork chop cost around S$1.00 - S$2.00 each depending on it's size. Here I use a quick method by marinating pork chop with egg and cornflour together with other seasonings, coat with instant bread crumbs and deep-fried till golden brown.


Ingredients: (make 8 slices)
8 Pieces of Pork Loin (猪里脊肉)
1 Cup of Instant Bread Crumbs (面包屑)
Oil For Deep-frying

1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
1/2 Tablespoon Light Soy Sauce
1/4 Teaspoon Ground Pepper
1 Teaspoon Cornflour
1 Medium Egg

1. To tenderise the pork, flatten or lightly pat it with a meat mallet or the back of the knife for easy cooking and quick marinate.

2. Marinate prepared pork chop with seasoning for at least 15 minutes or an hour in the refrigerate.

3. Remove marinated pork chop 5 minutes before cooking. Coat each pieces of pork chop evenly with bread crumbs (refer to the step-by-step photo above).

4. Deep-fry pork in hot oil in medium heat till golden brown, remove and drain well. (it takes about less than 5 minutes, do not over fried or the crumbs will be burnt)

5. Cut the pork chop into 1" wide slices and serve with steamed rice or you can make a choice with the next two recipes on either Hainanese Pork Chop or Pork Katsudon.

Total cost for this dish is about S$5.50 with breakdown shown below:-
Cost of Ingredients:
~ 8 Pieces of Pork Loin = S$4.00 (included for the 2 dishes below)
~ 1 Egg = S$0.50
~ 1 Cup Instant Bread Bread = S$1.00

There are many ways of making this Traditional Hainanese Pork Chop where the ingredients will various depend on the cook and stalls. I remember vividly my favourite version of Hainanese Pork Chop do consist of Deep-fried Pork Chop, Onion, Green Peas, and Potato in a thick tomato gravy. And I always volunteer to pound cream crackers for my dad to use for coating the pork chops before deep-frying. (Nowadays the biscuit crumbs can be replaced using Instant Bread crumbs)


Ingredients: (serve 1)
2 Pieces of Fried Pork Chop, cut into 1" slices
1/2 Teaspoon Dark Soy Sauce
1 Medium Onion, cut into thin slices
2 Cloves Garlic, finely chopped
1 Tomato, cut into wedges
80g Frozen Green Peas
Some Fresh Pineapple Cubes, optional

150ml Instant Chicken Stock
1 Teaspoon Cornflour
1 Tablespoon Tomato Sauce
1 Teaspoon Caster Sugar

1. Saute the sliced onion and garlic with 1/2 tablespoon of oil till brown, add in green peas and half of the tomato wedges and continue to cook for another 30 seconds.

2. Gradually stir in the sauce mixture (mixed all the sauce ingredients) when it comes to boil drizzle dark soy sauce and give it a quick stir.

3. Next add in remaining tomato wedges and pineapple cubes and simmer for another 10 seconds.

4. Remove from heat, pour sauce over prepared pork chop and serve immediately with steamed rice.

Total cost for this dish is about S$1.30 with breakdown shown below:-
Cost of Ingredients:
* ~ Deep-fried Pork Chop = S$1.00
~ 1 Ring of Pineapple = S$0.50
~ Tomato and Frozen Peas = $0.40
~ Onion = $0.20
~ Egg = S$0.20

Katsudon (カツ丼) is a popular Japanese food where a bowl of rice is topped with deep-fried pork cutlet, egg, and condiments. Here since I have made extra pieces of deep-fried pork chop, I decided to make a simple version of this Katsudon using only Egg, Onion and Chicken Stock.


Ingredients: (serve 1)
1 - 2 Pieces of Fried Pork Chop, cut into 1" slices
80ml Instant Chicken Stock
1/2 Teaspoon Dark Soy Sauce
1/2 Teaspoon Caster Sugar
1/2 Medium Onion, thinly sliced
1 Medium Egg, light beaten
1 Stalk of Spring Onion, cut into 3" sections

1. In a small bowl stir chicken stock, dark soy sauce and sugar together till combined.

2. Preheat a small frying pan, add sliced onion and stock mixture then bring it to boil and simmer over low heat for about 2 minutes till onion soften.

3. Arrange the deep-fried pork chop slices on top of the onion.

4. Slowly swirl in the beaten egg from around the pork chops, top with spring onion, cover and simmer for another 10 - 15 seconds.

5. Remove the frying pan from heat and carefully arrange the pork mixture on top of a bowl of steamed white rice. Serve immediately.

Total cost for this dish is about S$0.70 with breakdown shown below:-
Cost of Ingredients:
* ~ Deep-fried Pork Chop = S$1.00
~ Egg = S$0.20
~ Instant Chicken Stock + Spring Onion = $0.50

Pork Katsudon on FoodistaPork Katsudon

With just a little twist, I managed to in-cooperate 3 different menu to cater for each individual preference. Although you might need a bit more time in preparing but I am sure all these efforts are worth for a delicious spread of homecook meal. With these I spent a total of S$11.50 to cook the soup and 3 different set meals each using "Egg" as one of the specific "Easter April - $20 Budget Meal" theme.

Using "EGG" to make one of the dish

For April [$20 Budget Meal] event let's have a little cooking challenge by using the specific ingredient "EGG(s)" for one of the dish in your menu (eg: steam egg, fried omelette, scrambled egg and etc). And for those who wish to join us please refer to the submission details shown below. Look forward to receive your sharing of April Budget Meal menu soon.

~ Either "2 Dishes plus 1 Soup" or "1 Pot Dish" using a Maximum budget of $20.00 for 2 - 4 servings. If you are from overseas, you can also participate by converting to the appropriate currency value, (ie. US$15.00, RM$50.00, Rp $138,000 and etc)

~ If you do not have a blog, just send in the photos and recipe of your dishes and I will publish on your behalf in my blog, credited to you. (photos can be taken in any form using digital camera or hand phone)

~ All submission entries must be published in the month of April from 01 April  - 25th April 2011.

~ Please do mention in your blog that you are sharing this post to “Easter April - $20 Budget Meal” event and link it to this page HERE so as to encourage more readers to contribute.

~ E-mail your "blog link" or "photos with recipe" to with a subject "Easter April $20 Budget Meal" in the following format:

Your Name:
URL of your post:
Name of your dishes + soup:
Estimate amount spent for each dish:
Attachment of your photo in your email (each photo, preferably 500kb or less).

~ Monday, 25 April 2011, 2359 hours  and all entries will be compiled and posted on 30th April 2011.