Wednesday, 14 June 2006

Pork Ribs Curry With Egg Wrap Rice

Curry... all sort of different types of curry in Singapore... You have Indian Curry, Malay Curry, Nonya Curry, Japanese Curry, Thai Curry and etc.... Each of these curry had their own special and unique taste and fragrant. Since my dear son is in curry mood.... I decided to whip up a special curry dish for him.

We used Pork Ribs instead of Chicken, Mutton or Fish for the usual curry. Since it's a kid's meal, I decided to add in Cherry Tomato, Baby Potato and some Carrot to tone down the hot and spicy curry taste.

To make this dish more kid's friendly, I also wrap the cooked white rice with egg wrapper to make it just like those Japanese Egg Wrap Rice with curry.... and our dear friend here, is enjoying himself with his mini portion of curry rice.

Ingredients:(serves 2)
300 - 350g Of Pork Ribs
1/2 Brown Onion, roughly chopped
8-10 Baby Potato, peel the skin
6 Cherry Tomato, cut into halves
1 Medium Carrot, peel and cut into bitesize

Curry Sauce:
1 Packet Asian Home Gourmet Singapore Chicken Curry SpicePaste
100ml Coconut Milk
200ml - 250ml Water
1/4 Teaspoon Salt
1/4 Teaspoon Balchan Chilli(optional)

1. Wash the pork ribs, and blanch in boiling water, rinse well and set aside.
2. Mix the 100ml of coconut milk with 100ml of water and 1/4 teaspoon of salt together and stir well, then set aside.
3. Preheat the pan with about 1.5 Tablespoons of oil and saute the onion until fragrant and soft, then add in the curry paste and stir till fragrant.
4. Add in the pork ribs and stir until well coated with curry paste, then add in the potato, carrot and half of the tomato.
5. Slowly stir till well mix then pour in half of the coconut milk mixture and and remaining 100ml of water.
6. Stir well then simmer on medium heat until the mixture come to boil then low the heat and add in the other half of the coconut milk and let it simmer for about 20-30 minutes until the pork is tender.
7. Add in the remaining half of the tomato 5 minutes before switch the heat off.

Notes: You can experiment with different type of curry paste to suit your own taste. Or you can mix up this curry paste mixture:

Curry Mixture:
3 Tablespoons Meat Curry Powder
1 Tablespoon Cooking Wine
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
1 Tablespoon Sugar
3 Cups Water

1. Preheat the pan with 2 tablespoons of oil and saute the onion tillfragrantt and soft then add in curry powder and stir till well combine.
2. Next add in the pork ribs, vegetables and other sauce ingredients and simmer on low heat until ribs are tender and sauce had thicken.

Egg Wrap Rice:
3 Eggs
1/4 Teaspoon Salt
Some Pepper
30ml Water
2 Bowls of Cooked White Rice

1. Break the egg in a bowl, add in salt, pepper and water then beat well.
2. Preheat the pan with some oil then pour it half of the egg mixture and swirl the mixture around the pan to form a round circle.
3. Cook over medium low heat until both side is slightly golden brown then remove from pan and wrap 1 bowl of rice with the egg sheet.
4. Repeat cooking the other half of the egg and wrap the rice then serve with pork ribs curry. Posted by Picasa

Tuesday, 13 June 2006

Guo Tie - 锅贴

Guo Tie or Gyoza which is originally a Chinese dish, which has become very popular across Japan. In this recipe of mine, I will share with you how to make a simple guo tie dough. To make the Spinach Juice, just wash and soaked 3 bunches of spinach leave in water. Then remove the leaves only and add about 1/2 cup of water in a blender together with the leaves to blend until smooth. Strain and obtain only the juice, you should get about 3/4 cups or more.

In this little experiment of mine, I am making two kind of doughs(one is the plain type while the other is using spinach juice to make spinach dough). Spinach is an important leaf vegetable, now grown throughout the temperate regions of the world. Spinach is a rich source of iron. In reality, a 60g serving of boiled spinach contains around 1.9 mg of iron.

Ingredients For Pork Mince Fillings:
200g Pork Mince
1 Tablespoon Chinese Celery(芹菜叶), finely chopped
1 Teaspoon Ginger Juice
1 Teaspoon Light Soy Sauce
1 Tablespoon Sesame Oil
1/4 Teaspoon Pepper
1/4 Teaspoon Cornstarch

1. Combine all the ingredients together and set aside to marinate in the fridge for at least 30 minutes or more.

Notes: You can replace the Chinese celery to Chives(韭菜).

The time consuming and difficult part of making of the dough can be skipped by buying pre-made dough pieces, which are available at some Japanese and Chinese grocery stores. But if you had time, it's a fun activities to share with family members as each can play a different role in making the dough.

After trying a few failure wrapper on wrapping a traditional Guo Tie, I finally gave up the idea and trying making this simple wrapping. I really hope to master the skill for pleating the traditional guo tie, so I am sure to challenge this recipe again.....

My final product of Guo Tie from Cuisine Paradise...... Although the shape is not up to standard but the taste is there... It's very yummy to go with the black vinegar and ginger dipping sauce......

Ingredients For Dough: (make about 10-15)
125g Plain Flour
35ml Water
35ml Cold Water
Pinch Of Salt

1. Sift Plain Flour into a mixing bowl, then slowly pour in the water and stir using a chopstick until combined.
2. Use hand to knead the dough while adding in the cold water.(you can add abit more if it is too dry).
3. Add pinch of salt in it and continue to knead until it form a soft dough.
4. Remove and place it on a lightly flour table top and continue to knead until it's smooth and elastic(10 to 15 minutes) then rest it for at least 30 minutes then cut it into half.
5. Roll it into an oblong shape and cut it into about 20g dough then flatten it on the cut side and roll into a 8-9cm circle.
6. Wrap it with the pork mince filling and pleat it into a Guo Tie shape.(sorry can't find any picture of showing how to pleat the guo tie)
7. Preheat a non-stick pan till hot add 1 tablespoon vegetable oil, tilting pan to spread evenly.
8. Arrange dumpling in the pan, being careful not to overcrowd and fry until the base is slight golden brown, add 150ml water/chicken stock, cover, and cook over high heat for approximately 2 minutes to sear bottoms.
9. Then simmer on low heat until all the water has evaporated, gently loosen dumpling with a spatula to check whether the bottoms are golden brown.
10. If not, pan-fry, uncovered, until bottoms are crisp and browned. Transfer to a platter, and serve immediately with black vinegar and shredded young ginger.

Note: To make the spinach dough, replace the wonder to spinach juice.

Bitter Gourd & Pork Ribs Soup - 苦瓜排骨汤

Bitter Gourd is one of the most popular vegetables in China, Taiwan, Vietnam, India and the Philippines. Bitter Gourd, also called Bitter Melon, has an acquired taste. The bitter gourd has excellent medicinal virtues. It is antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative.

There are a few famous dishes in Singapore that is associated with bitter gourd like ......Bitter Gourd Fish Head(炒苦瓜鱼头), Stir-fry Bitter Gourd with Egg(苦瓜炒蛋), Bitter Gourd & Pork Ribs Soup(苦瓜排骨汤). Today, we are going to have this Bitter Gourds & Pork Ribs Soup - 苦瓜排骨汤. Don't worry this soup is not that bitter as you think off... don't be afraid of the word "Bitter" Gourd.....

1 Medium Bitter Gourd,苦瓜
300g Pork Ribs,排骨
6 Red Dates,红枣
1 Tablespoon Gou Qizi,枸杞子
2 Slices Ginger,老姜
1 Medium Carrot,红萝卜

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 the flesh with some salt to reduce it's bitter taste.
3. Wash away the salt then cut into 1cm thick rings and set aside.
4. Wash the dried herbs, peel the carrot and cut into 1" thick rings.
5. Bring a pot of 1.5 litres of water to boil, add in all the ingredients and bring to boil for 10 minutes over medium heat.
6. Then continue to simmer over low heat for 30 - 45 minutes, season with some salt and serve.
7. Or you can transfer everything to a slow cooker and simmer on LOW HEAT for 1.5 hours.

Notes: From my mum's suggestion, she said try to choose those bitter gourd that had wide pattern lines in between and the colour is sort of light pale green then i won't be too bitter for soup. So from from her tips... my bitter gourd soup always turn out to be just nice. Posted by Picasa

Stir-Fry Cabbage With Assorted Mushroom

This is a very easy stir-fry vegetable dish which combine of two type of yummy mushrooms like Honshimeiji & Shiitake with cabbage and celery.

1/2 Beijing Cabbage(北京包菜)
6 Fresh Shiitake Mushroom(花菇)
1 Packet of Honshimeiji Mushroom(本菇)
1 Small Carrot, Cut into thin strips
2 Stalks Of Celery(芹菜)
2 Slices Of Ginger
3 Cloves Of Garlic, lightly smash
200ml Of Chicken Stock

1. Cut the cabbage into bite size then soak in water for a while then wash and rinse well.
2. Wash the Shiitake Mushroom and honshimeiji mushroom and cut away the root stem and set aside for use.
3. Peel the celery and cut into 1 cm thick slices.
4. Preheat the pan with 1.5 Tablespoons of oil and saute the garlic and ginger slices until fragrant then add in the carrot strips, celery and cabbage then fried till fragrant add in in the chicken stock.
5. Cover and let it simmer on medium low heat for 5 minutes then add in all the mushroom and cover, continue to simmer for another 3 minutes.
6. Add in some cornstarch water mixture to thicken the sauce and serve.

Note: You can add in any types of mushroom that you prefer like wooden ear, black or white fungus or etc.Posted by Picasa