contest Begin! Chinese Throwdown
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Tinnie’s Dong Po Rou with Ginger Rice
Ingredients:
- 800g pork belly
- ½ bunch green onion
- 2 thumbs of ginger sliced
- 1 star anise
- 1C light soy
- 1/4C dark soy
- 1/8C Shoaxing wine
- 1/2C chicken stock
- 2T birds eye chilli flakes
- 2C rice
- 2 cloves garlic minced
- 1 thumb ginger grated
- chicken stock
Method:
- Put pork belly into a pot of boiling water for 5 minutes, remove and discard water. Wash pork under cold water then cut into 2x2 inch pieces. Layer green onions and ginger on the bottom of a large pot, add star anise, chilli flakes,then pork belly skin side down. Add light and dark soy, Shaoxing wine and stock, then top up with enough water to cover pork. Bring to boil, then reduce to a low heat for 3hours.
- Add a little oil to a small fry pan and gently cook garlic and ginger. Add rice to the pan and gently toast for a coulpa minutes. Transfer to rice cooker and top up with chicken stock (as necessary). Let the rice cooker do its thang.
- Remove pork with a slotted spoon. Reserve some of the braising stock .
- Serve pork with ginger rice and broccoli, drizzle over reserved stock and garnish with green onions.
Ingredients:
- 800g pork belly
- ½ bunch green onion
- 2 thumbs of ginger sliced
- 1 star anise
- 1C light soy
- 1/4C dark soy
- 1/8C Shoaxing wine
- 1/2C chicken stock
- 2T birds eye chilli flakes
- 2C rice
- 2 cloves garlic minced
- 1 thumb ginger grated
- chicken stock
Method:
- Put pork belly into a pot of boiling water for 5 minutes, remove and discard water. Wash pork under cold water then cut into 2x2 inch pieces. Layer green onions and ginger on the bottom of a large pot, add star anise, chilli flakes,then pork belly skin side down. Add light and dark soy, Shaoxing wine and stock, then top up with enough water to cover pork. Bring to boil, then reduce to a low heat for 3hours.
- Add a little oil to a small fry pan and gently cook garlic and ginger. Add rice to the pan and gently toast for a coulpa minutes. Transfer to rice cooker and top up with chicken stock (as necessary). Let the rice cooker do its thang.
- Remove pork with a slotted spoon. Reserve some of the braising stock .
- Serve pork with ginger rice and broccoli, drizzle over reserved stock and garnish with green onions.
dat's noice!
I'm so done with shrimp, like to have some of that pork.
Haha ...
Can't crop or post-process AND have text ...
Want. To. Eat.
Can't crop or post-process AND have text ...
Want. To. Eat.
Mongolian Beef
Ingredients:
2-1/3 cup thai jasmine rice (and water as recommended in the rice-cooker instructions - rice-cooker cups are 180ml or ~3/4 cups)
1/4 stick of butter
small packet of bamboo jade sea salt from Spicelab from Boss
1x pound SRF flank steak
1x teaspoon tctenten's pepper-infused grapeseed oil
1x teaspoon BLiS hardwood-smoked, barrel-aged soy sauce
2x tablespoon potato starch
3x small cloves of minced & smeared ginger
1x billy goat pepper from freeport bum
1x bundle of scallions, cut on the diagonal, both parts
1/4 cup ketjap medja no.1 (included sweetening based on palm sugar)
1/4 cup shiashong vinegar
1/4 cup potato starch
1/3 cup tctenten's pepper-infused grapeseed oil for frying
bamboo-smoked sesame seeds to taste
Instructions:
Cook rice using a rice-cooker, or you can use the 'first finger joint method' and cook it on the range too.
Cut chilled flank steak on an extreme diagonal, against the grain.
In a bowl large enough to fit the beef, mix one teaspoon oil, one teaspoon soy sauce, and two tablespoons of starch into a paste, and toss well in the mixture. Let beef sit for 30 minutes at room temperature.
In a seasoned, cast iron wok, heat the remaining fry oil on high heat so that it is really, really hot. You do not want the oil to be absorbed.
While you are waiting for it to heat, coat the beef in the remaining potato starch.
Carefully lower one piece of beef into the oil to see if it is hot. If hot enough to fry the beef, place the rest of it in the pan and cook for about a minute or two, turning once. If the oil is not hot enough, the beef will just absorb the oil and the starch will become wet, and not crunchy.
Once ready, take the beef out of the pan and allow it to drain, placing it on a plate with paper towels or otherwise so that the excess grease separates.
Discard all of the oil except for about a tablespoon.
Add the garlic, ginger, pepper, and remaining sauce made of soy, potato starch, and vinegar, and and stir well until garlic is nicely browned. Lower the heat to reduce this.
Return the beef to the pan and cook for another 30 seconds until everything is coated nicely.
Towards the end, toss the chives in to take their edge off.
Serve with rice (or noodles), topping with sesame seeds.
BOOM.
Cheers!
Time to eat
Ingredients:
2-1/3 cup thai jasmine rice (and water as recommended in the rice-cooker instructions - rice-cooker cups are 180ml or ~3/4 cups)
1/4 stick of butter
small packet of bamboo jade sea salt from Spicelab from Boss
1x pound SRF flank steak
1x teaspoon tctenten's pepper-infused grapeseed oil
1x teaspoon BLiS hardwood-smoked, barrel-aged soy sauce
2x tablespoon potato starch
3x small cloves of minced & smeared ginger
1x billy goat pepper from freeport bum
1x bundle of scallions, cut on the diagonal, both parts
1/4 cup ketjap medja no.1 (included sweetening based on palm sugar)
1/4 cup shiashong vinegar
1/4 cup potato starch
1/3 cup tctenten's pepper-infused grapeseed oil for frying
bamboo-smoked sesame seeds to taste
Instructions:
Cook rice using a rice-cooker, or you can use the 'first finger joint method' and cook it on the range too.
Cut chilled flank steak on an extreme diagonal, against the grain.
In a bowl large enough to fit the beef, mix one teaspoon oil, one teaspoon soy sauce, and two tablespoons of starch into a paste, and toss well in the mixture. Let beef sit for 30 minutes at room temperature.
In a seasoned, cast iron wok, heat the remaining fry oil on high heat so that it is really, really hot. You do not want the oil to be absorbed.
While you are waiting for it to heat, coat the beef in the remaining potato starch.
Carefully lower one piece of beef into the oil to see if it is hot. If hot enough to fry the beef, place the rest of it in the pan and cook for about a minute or two, turning once. If the oil is not hot enough, the beef will just absorb the oil and the starch will become wet, and not crunchy.
Once ready, take the beef out of the pan and allow it to drain, placing it on a plate with paper towels or otherwise so that the excess grease separates.
Discard all of the oil except for about a tablespoon.
Add the garlic, ginger, pepper, and remaining sauce made of soy, potato starch, and vinegar, and and stir well until garlic is nicely browned. Lower the heat to reduce this.
Return the beef to the pan and cook for another 30 seconds until everything is coated nicely.
Towards the end, toss the chives in to take their edge off.
Serve with rice (or noodles), topping with sesame seeds.
BOOM.
Cheers!
Time to eat
Sweet & Sour Pork
Ming Shee was our go to joint. Sweet and sour pork remains a comfort favorite to this day. This is my rendition of their dish.
Marinate the pork in 1/4 cup soy sauce, 1/4 cup water, 2 tbsp minced ginger, 2 tbsp minced garlic, 1/2 tsp 5 spice and 1 tsp turbinado sugar for at least four and no more than 24 hours. Remove from marinade and pat dry. Ready a batter of 2 beaten eggs, 2 tbsp water, 1/4 cup flour and 1/4 cup corn starch. Add the pork to the batter and mix well. Heat 1" of canola or peanut oil to 350 degrees over medium heat.
As the oil heats make the sweet and sour sauce: Mix 1 cup pineapple juice with 1/4 cup soy sauce, 2 tbsp plum sauce, 2 tbsp turbinado sugar, 1 tsp fish sauce, 1 tbsp minced ginger, and 2 tsp minced garlic. Bring to a simmer and add 2 tsp corn starch mixed in a little bit of water. Allow to come back to a simmer to thicken. Reserve for later use.
In the meantime saute 1/2 cup of chopped onion and 1 cup of mixed chopped peppers (I used poblano & manzano along with some red and green pepper) over high heat in a pan until just sweating, about 5 minutes. Add 1 tbsp minced ginger and 1 tbsp of minced garlic, cook for one more minute and then add the sweet & sour sauce.
Oil is hot, let's get this done!!
It's all coming together now.
Let's roll!
Thanks for looking. This was a great TD. Super excellent entries all around!!
Ming Shee was our go to joint. Sweet and sour pork remains a comfort favorite to this day. This is my rendition of their dish.
Marinate the pork in 1/4 cup soy sauce, 1/4 cup water, 2 tbsp minced ginger, 2 tbsp minced garlic, 1/2 tsp 5 spice and 1 tsp turbinado sugar for at least four and no more than 24 hours. Remove from marinade and pat dry. Ready a batter of 2 beaten eggs, 2 tbsp water, 1/4 cup flour and 1/4 cup corn starch. Add the pork to the batter and mix well. Heat 1" of canola or peanut oil to 350 degrees over medium heat.
As the oil heats make the sweet and sour sauce: Mix 1 cup pineapple juice with 1/4 cup soy sauce, 2 tbsp plum sauce, 2 tbsp turbinado sugar, 1 tsp fish sauce, 1 tbsp minced ginger, and 2 tsp minced garlic. Bring to a simmer and add 2 tsp corn starch mixed in a little bit of water. Allow to come back to a simmer to thicken. Reserve for later use.
In the meantime saute 1/2 cup of chopped onion and 1 cup of mixed chopped peppers (I used poblano & manzano along with some red and green pepper) over high heat in a pan until just sweating, about 5 minutes. Add 1 tbsp minced ginger and 1 tbsp of minced garlic, cook for one more minute and then add the sweet & sour sauce.
Oil is hot, let's get this done!!
It's all coming together now.
Let's roll!
Thanks for looking. This was a great TD. Super excellent entries all around!!
Nice and Nice!
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