Kakuni braised pork belly

As usual, I don't follow instructions to the T but improvise based on my taste preferences. Tau kee and tau pok are not japanese.

http://www.justonecookbook.com/braised-pork-belly-kakuni/

Ingredients

750g pork belly, skin still on

1 tbsp ginger, minced

1 tbsp garlic, minced

4 tbsp light soya

2 tbsp dark soya

1 cup dashi stock

4 tbsp sake

2 tbsp mirin

2 tsp sugar

1 packet tau kee

1 packet tau pok

8 hard boiled eggs, shelled

Method

1) Brown the pork belly on all sides, especially on the skin side.

2) Add the rest of the ingredients. 

3) Bring to a boil. Simmer for 2 to 4 hours. The longer you simmer, the more the fat renders out and the more gelatenous the pork belly becomes. 

4) Add the tau pok in the second last hour, and hard boiled eggs in the last hour, and tau pok in the last ½ hour.

5) Refrigerate and serve the next day after the flavour develops and skimmimg off the fat.

Chu hou chicken and peppers

Recipe from http://en.christinesrecipes.com/2014/09/braised-chu-hou-chicken-wings.html

Didn't follow exactly eg didnt add the sugar but the taste was nice, perhaps needs just a bit more salt.

Cucumber and chicken

I didn't follow the recipe exactly because I didn't want to waste the cooking liquid but this works well too.

http://www.justonecookbook.com/cucumber-and-chicken-marinated-in-chili-oil/

Bacon with spinach pesto pasta

Also known as pancetta con pasta al pesto di spinaci according to Google. Tired of red (tomato) and white (dairy) sauces, I decided to try green. Pesto is made of something green, a nut, olive oil, cheese and garlic. Traditionally made with basil, Parmesan, and pine nuts, I used a cheddar, pine nuts and spinach. Made a big batch which can be saved in a jar topped off with olive oil to preserve for up to a week in the fridge.

Ingredients (serves 4)

4 tbsp pine nuts

1 cup olive oil

2 cups blanched spinach, drained (i used frozen)

½ cup shredded cheddar or another hard cheese

250g pasta

1 tbsp minced garlic

6 slices bacon

Salt and pepper to taste

Method

1) Starting in a cold oven, on a lined sheet, bake the bacon for 17 to 25 minutes at 200 deg C. Check after 15 minutes because it can burn pretty quickly.

http://www.centercutcook.com/how-to-bake-bacon/

2) Meanwhile, cook the pasta as per packet instructions and drain but save a cup of pasta cooking water.

3) Squeeze out as much water from the thawed spinach as possible. Drizzle in the olive oil till it because a gluggy consistency. 

4) In a food processor, process the nuts, cheese, spinach, and garlic. Use more or less oil depending. (If u desire, add the drained bacon oil) Season according to taste.

5) Assemble. In the pasta pan, add the sauce and add the pasta water till it all comes together and coats the pasta. Top with bacon. 

Slow cooker chu hou oxtail stew

I'm in love with chu hou sauce and I love oxtail. So what happens in winter? Sheer bliss. This is a slightly sweet and sour version. All cooked in slow cooker with staggered timing. I ended up eating the beef then saving the oxtail overnight, removing the oil and cooking for a further 3 hours for that dinner.

Ingredients 

1 oxtail chopped

500g chuck beef, cubed 

3 tbsp chu hou sauce

2 tbsp oyster sauce

1 tbsp light soya

1 tbsp Chinese rice wine

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp mustard

1 tbsp tomato paste

2 tbsp light sauce

2 tbsp dark soya sauce

1 tbsp HP sauce

1 tbsp Lea Perrins sauce

2 Oxo beef cubes 

8 cups water

2 potatoes, cubed

2 carrots, cubed

1 sweet potato, cubed

Method

1) Marinate the beef in the 1 tbsp light soya and wine for at least 3 hours.

2) Put the oxtail, water and sauces in a slow cooker. Cook for 3 hours. Skim oil and scum along the way.

3) Add the beef. Top up with water just enough to cover if necessary.

4) Cook for another 2 hours and add the vegs then cook for a further hour.

Dwaejigogi-bokkeum 돼지고기볶음

Recipe here: http://www.maangchi.com/recipe/dwaejigogibokkeum

I adapted but still a bit too salty. Goes well with rice and veg tho.

Ingredients

500g thinly sliced shabu shabu belly pork

1 tbsp gochujang

1 tsp gochugaru

1 tbsp light soya sauce

1 tbsp sesame seed oil

2 tsp sugar

1 tsp sesame seeds

1 tsp ginger minced

1 tsp garlic, minced

1 small onion, chopped

2 chopped chillis (deseed if preferred)

3 button mushroom slices (optional)

Method

1) Slice pork into bite sized pieces.

2) Marinate the pork for at least 30 minutes but an hour preferred.

3) In a pan, fry the aromatics till fragrant. Stir fry till ¾ cooked, then add the mushrooms. Continue frying till no red remains, about 2 minutes cooking time for the pork in total.

Baked panko har jeong gai

Tried baking this before http://simmetra.blogspot.com.au/2015/03/baked-prawn-paste-chicken.html but it didn't turn out so well. This time tried breading with panko ala JOC's method and works a charm!

Also adjusted the recipe http://accidental-mom-blogger.blogspot.com.au/2014/08/recipe-baked-har-jiong-gai-shrimp-paste.html

Ingredients

1.2 kg chicken wings, jointed

2 tbsp shrimp paste (har jeong)

1 tbsp oyster sauce

1 tbsp shao xing wine

2 tsp sugar

1.5 cups panko

Method

1) Marinate the chicken wings for at least 4 hours. I did it in a bag, less smelly!

2) Dry fry the panko in batches, don't crowd the pan. Spritz with oil and continue frying till golden. Set aside to cool.

3) Bread the wings and arrange on a cooling rack set in a baking tin.

4) Bake at 200 deg C for 20 minutes. No need to turn. Switch off the oven and let it finish crisping for at least 10 minutes. I usually leave it inside till I'm read for dinner.

Recipe feedback
This was a bit dried out. The crunch was good but not authentic har jeong gai batter.

Alternative recipes:

1) with rice and corn flour

http://peranakanandmore.blogspot.com.au/2014/01/har-cheong-kai.html

Slow cooked beef brisket and daikon in chu hou sauce

Recipe adapted from here: http://en.christinesrecipes.com/2008/08/stewed-beef-brisket-in-chu-hou-sauce.html

It's my first time using chu hou sauce and I must say I like it! It's the distinctly HK taste I've been looking for. Although I didnt expect it to be so salty, I need to put a bit less next time.

Ingredients (after adjustment for salt content)

750g beef brisket

1 tbsp chinese cooking wine

1 tbsp light soya

1 tbsp oyster sauce

1 tbsp chu hou sauce

1 daikon, cubed

½ tbsp ginger

3 star anise

2 tsp corn starch

Method

1) Marinate the beef in wine, light soya sauce, and oyster sauce for at least an hour.

2) In a slow cooker, use the sear function to fry the chu hou sauce and ginger. Add the beef and briefly fry.

3) Slow cook for 1 to 1.5 hours till brisket is soft. Make a slurry with the corn starch and add.

4) Serve with rice.

Vegetable salad banchan

Adapted from JOC http://www.justonecookbook.com/spicy-bean-sprout-salad/ and Maangchi 

http://www.maangchi.com/recipe/oi-muchim

I blanched beansprouts then used seed oil and soya sauce with gochugaru

The cucumber was salted then the water squeezed out, and sesame seed oil added. 

Alternatives include adding garlic, green spring onion, and sesame seeds. Best eated cold. Great stored for a few days which save dinnertime headaches!

Sundubu jigae

Adapted from here. Belly pork next time! 

http://www.maangchi.com/recipe/sundubu-jjigae

Ingredients

1 seaweed to make dashi

6 cleaned ikan billis (anchovies)

5 to 10 dried shitake mushrooms, soaked

Vegs (I used spinach and baby corn)

1 tbsp gochujang

1 tbsp duenjang

1 tbsp gochugaru

1 tbsp fish sauce or more to taste

1 tbsp sesame seed oil

1 box drained tofu

10 prawns

½ can of salmon, drained

Half onion, chopped

1 tbsp minced garlic

1 egg per serving

Potato noodles (*see below)

Luncheon meat (*this is actually from budae jigae but who cares)

Method

1) Make the stock with the seaweed and anchovies. I usually soak the seaweed in water overnight because it should not be boiled, otherwise it becomes bitter and slimey. Simmer for 20 minutes.

2) Meanwhile, slice up the mushroom and reserve the fluid.

3) Once the dashi is ready, add all the ingredients except the tofu. Bring to a boil for 10 minutes. Add the tofu and cover.

4) Serve on top of rice. I usually crack a raw egg on top of my rice and use the liquid to poach it first.