Sweet & Sour Pork Belly Stirfry

Sweet & Sour Pork Belly Stirfry, originally uploaded by AuRoRiN & MoOoK.

i hate deep frying cos that usually meant that i've got a mess to clean up after. so here's an adapted version of the sweet sour pork. not too bad so says the wife.

ingredients:

• rindless pork belly, washed, scalded and cut to thin slices
• chopped garlic
• chopped onion
• frozen mixed veg
• fish sauce/ soy sauce
• ketchup
• oyster sauce
• pepper
• corn flour (usually 1 tbsp is enough, mix with half bowl of cool water)
• chinese cooking wine
• fragrant oil (shallots oil)
• sugar (optional)
• water

recipe:

•  marinate pork belly pieces with fish sauce/ soy sauce, fragrant oil, chinese cooking wine, garlic and pepper. set aside for 30 min
• then quickly stir fry pork at high heat till pork is cooked. set aside pork slices but leave gravy in wok/pan
• stir fry the veg and onion (sweat the onion)
• add 3 part ketchup to 1 part oyster sauce, add some water (not too much cos you want a gravy not soup), stir well (add sugar if need be)
• when gravy is to taste, add corn flour solution and stir till gravy thickens
• pour gravy over pork slices and serve

Steamed Drunken Chicken Wings with Asparagus & Wolfberries

Steamed Drunken Chicken Wings with Asparagus & Wolfberries, originally uploaded by AuRoRiN & MoOoK.

something quick and easy. result of yet another daily 'invention test'.
fragrance from the wine, ginger, chicken oil and shallot oil is always nice on a cold day.
soup will be a nice blend of veg & chicken taste to it.

ingredients:

• 5-6 chicken wings
• 7-8 stalks of asparagus (skinned, chopped to halves)
• ginger finely shredded
• wolfberries (handful, soaked washed, cleaned)
• fragrant oil (shallots oil)
• pepper
• chinese cooking wine
• salt
• fish sauce/ soy sauce (couple of teaspoon, to taste, optional)

 recipe:

• marinate chicken by rubbing in salt, pepper, fragrant oil (i actually also added just some fish sauce for the 'smell') for about 15-20 min
• put steamer to boil at high heat
• place chopped asparagus at bottom of plate/tray
• add approx enough wine to level of asparagus
• add part of ginger and all of wolfberries to wine
• place wings on top of asparagus, add rest of ginger and wolfberries on top of wings
• steam at high heat for 20 minutes (make sure chicken is fully thawed before steaming. how to know if its cooked? the bones wld have turned white and the bloody parts turned dark)
• drizzle fish sauce/soy sauce (optional) should soup require more 'taste'