Spice Porkbelly, steam egg beancurd, vegetable soup

Here im going to write some of the chinese dishes i've know when i first work here in hongkong... This is a complete dish for lunch or dinner for 4 to 5 person.

Main dish:

"SPICE PORKBELLY"

Ingredients.

2 slice porkbelly (whole) 2tbps dark soysauce

1 tbps. ground spice 3 c. water

2 tbps. each garlic and ginger small portion of rock sugar

olive oil

Her's how:

• Wash porkbelly thoroughly with warm water.Remove hair if there is.
• Rub with a little rock salt.
• Heat the wok put olive,oil fry garlic and ginger till fragrant.
• Put the pork belly fry both sides for 5 minutes,
• Put water and the rest of the ingredients boil on high heat for 3 minutes
• lower to low and simmer till done and sauce thicken,
• Slice the porkbelly to bite size and serve with chopped parsley on top.

Main dish:

"STUFFED EGG BEANCURD"

Ingredients:

brocolli or cauliflower 10 pcs. medium size shrimps

80 gram minced pork 3 packs egg beancurd

1 tsp. salt, ground pepper a little sugar, cornstarch

1/2 tsp. japanese light soysauce (kikoman)

1/2 tsp. chicken powder

sauce (mixed well)

1/2 cup low sodium chicken stock,

a little sugar, 1 tsp starch, sesame oil

Her's how:

Shell and devein shrimps, rub with a little salt and dry with kitchen paper.

Chop into small and crush to make shrimp paste and marinate with ground white pepper .

Marinate pork with chicken powder,light soy sauce, and cornstarch.mix with shrimp paste until sticky.

Slice egg beancurd into 3 portion each pack. Put into plate wipe with a little cornstarch.Stuff beancurd with filling.

Boil enough water in the wok. Steam beancurd for 5 minutes.Boil another water in the pot, when the water boils put salt, chicken powder and olive oil put the vegetables in and boil for 2 minutes. Drain.

And arrange them around the finish steam beancurd. Now heat the sauce to boil for 2 minutes.Pour it over the vegetables and beancurd.Sprinkle chop parsley...SERVE..

Tip:

You can also use chinese marrow instead of egg beancurd for alternative,minus the brocolli of course.Wash chinese marrow and pell the skin using a small spoon carefully.Cut into thick slices spoon some of the meat to make a hole for stuffing the filling.Ater you put the stuff the filling you need to stir fry the one side with stuffing for a few minutes till lightly brown.Arrange on plate.Then now you can steam it for at least 10 minutes.

Side dish:

"STIR FRY TOMATOE WITH EGGS"

3 pieces big tomatoes (choice the nice red ones)

2 tbps. ketchup

1tbsp. lea and perrins worcestershire sauce

2 cloves garlic mash and 1 tsp. ginger

4 pcs. eggs, olive oil or any kind

Her's how:

Slice tomatoe into medium cubes. Beat eggs.

Heat wok put a little oil, pour beaten eggs mix it with laddle quickly and remove (dont let the eggs dry). Clean the work or you can use it again without cleaning just remove some remaining particles from the eggs.

Heat wok put a little olive oil stir fry garlic and ginger until fragrant.Put tomatoes fry a little, now put the worcestershire sauce and ketchup.Mix. Put the eggs to tomatoes mix well and remove from the wok from heat. Transfer to a warm plate. serve.

"VEGETABLE SOUP"

Ingredients:

2 pcs. carrots, celery, 1 green raddish

2 potatoes, 2 pcs. corn on cab,

2 slice pork bone.

3 tbsp sweet almonds

3 pcs.candied dates,

Salt to taste and 1 pc. chicken cube

you can add 2 tomatoes if desired;

Boil enough water.

Clean the ingredients for soup,put all of them in the boiling water (except pork bone).

Boil another water in a pot, put porkbone until the trace of blood is cooked,

Wash with cold running water.remove any traces of blood.

You can now put them to the boiling soup.

Boil the soup for atleast 3 hours the most. Serve.

"This is a chinese main dish, I learn how to make them when i first arrive here in hongkong to work as a domestic helper."

Tags & Keywords : chinese dish,food,spice pork