Hot and Sour Pork Ribs Soup with Gai Choy

Ingredient

Pork Ribs or pork belly - 500 grams
Gai Choy - 500 grams  (cut)
Tomatoes - 1 medium size (slice)
Onion - 1 medium size (slice)
Ginger - 1/2 thumb size (slice/ dice)
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Sugar - 1 tsp
Tamarind -  2 Tbsp (mixed with 1/4 cup of water and make juice)
Cooking oil - 1/4 cup
Salt

Method

Add the cooking oil in the saucepan and stir fry turmeric powder, ginger, onion till change colour and add chilli powder,  tomatoes.  Continuous stir fry for a minutes and add pork ribs mix well for a minutes.  Add a cup of hot water and mix well and cover with the lid.  (Add hot water if necessary) cook until the pork ribs is almost tender.  

Add Gai Choy , sugar, salt  and tamarind juice, mix well for a minutes.  Add 2 - 3 cups of  hot water, mix well and cover the lid.  Leave it boil for 15  - 20 minutes.  

Serve with hot rice and balachaung.  

Balachaung

Ingredient

garlic - 3 cloves (slice)
onion - 1 medium size or Shallot - 3 small pieces (slice)
dry prawn - 100 grams (dice or make power)
chilli flakes - 2 or 3 tablespoons
yellow (turmeric) powder - 1/4 teaspoon
dry shrimp paste - 1 tablespoons
salt - 1/4 teaspoon
cooking oil - 1/4 cups

Method

Add the oil in the frying saucepan and wait until the oil is cooked.  Add yellow powder and onion, fry till the colour change to golden brown.  Take away the fry onion and put aside.  Then fry slice garlic till golden brown and set aside.

Leave the 2 table spoons of cooking oil in the frying pan and add dry shrimp past, chilli flakes and dry prawn  and stir fry till fragrant (it takes about 2 minutes).  Add fried onion, garlic and salt and mix well.  Ready to serve.

Crispy Pork Ball

Ingredient

250 grams - pork 

3 Tbsp - glutinous fry flour

1 tsp - salt

20 grams - ginger

1 tsp - light soy sauce

pinch of MSG

Method

put all the ingredient in the mixer and mix well.  

put the 1 1/2 cups of oil in the frying pan (oil shoould cover the pork ball) and fry till golden brown.  

Oatmeal porridge in Asian style

Most of the people have already known about the benefit of oatmeal.   It helps lower cholesterol, reduce the risk of heart disease and diabetes, reduce high blood pressure and even reduce the risk for certain cancers.  It is really good to start your day with full energy if you take oatmeal breakfast.

I wanted to introduce the oatmeal breakfast in Asian style.  Hope you will enjoy it.  It is very simple and tasty.

Nobody wants to spend time in the kitchen for a breakfast.  15 minutes is the maximum we could spend for a busy day.   This dish is really less than 15 minutes to prepare.  However, we have to prepare the stock in advance when you are free after work or weekend and store in the fridge.  It can be used for 3-5 days.  (If you really have no time to make stock, you can use ready made chicken stock bottle or cubes – ½ cube is enough for one serving)

To prepare stock: Boil the water in the saucepan.  When the water boils, add 1pcs chicken breast, 2 tbs of fish sauce and a few slices of ginger.  Boil until chicken is cooked.  Take out the chicken breast and chop.  Make it cool for the stock and keep both stock and chopped chicken meat with separate food container in the fridge.

Method to cook 

Bring 1 ½ bowl of chicken stock to boil in the saucepan.  When water is boiling, add 3-4 tbs of quick oats, ½ tsp of sesame oil, 2 tbs of chopped chicken meat, salt and cook for 2 minutes. For those who needs extra energy, add one egg.  Sprinkle with chopped onion leaves and ¼ tsp of black pepper powder.  It is ready to serve.  It is really smooth, fragrant and tasty.  Enjoy!

Potatoes fish cake

Ingredients

Medium size potato          6 pcs

Grouper fillet or prawn     200 grams

Ginger                       30 grams

Garlic                        4 cloves

Lemon Grass                   2 pcs *

*peel off the outer skin and take the lower potion.

salt and black pepper powder

rice flour 

Oil

Method

1) Put potatoes in the saucepan.  Add water till cover the potatoes.  Bring it to boil, reduce heat and cover till done (tested with fork for enough cooked).  Peel off the skins, then mash potatoes.  Put aside first.

2) Boil fish fillet (any sea fish) with one piece of lemon grass for 5 minutes.  Mash fish.

3) Grind ginger, garlic and lemon grass, then put into a bowl.  Add mash potatoes and fish.  Add salt and black pepper power.  Mix well.  Divided into a small potions.  Sprinkle with rice flour.

4) Heat up a pot of oil and fry with lower heat.