Potato and Pork Stew (马铃薯焖猪肉)

Ingredients

3 Russet Potatoes, sliced to 0.5 cm thickness

1 large Onion, sliced thinly

1 clove Garlic, minced

Handful of Frozen green peas

300g Minced Pork

Oil

2 Tbsp Dark Soy

2 Tbsp Light Soy

1 Cup Water

1 tsp Sugar

Method

1. Heat up oil in wok, add in garlic

2. Add in onions and potatoes and stir fry for 5 mins

3. Add dark soy and light soy and stir well to mix

4. Add water and bring to a simmer

5. Add in minced pork, little by little and stir them in the wok to break them up

6. Once potatoes are cook through (soft to break off with a fork), add in green peas and stir for 1 min

7. Enjoy!  

Beef and Guinness Stew

Ingredients

1kg Beef Chuck Tender, cut into 2.5cm (1in) chunks

1 onion, peeled and roughly chopped

2 carrots, peeled and roughly chopped

2 celery stalks, trimmed and roughly chopped

2 garlic cloves, peeled and finely sliced

150ml Beef stock

500ml Guinness

2 bay leaf

1 Tbsp Tomato paste 

Sea salt and ground black pepper

Oil 

Method

1. Heat oil and brown the meat in two batches, being careful not to overcrowd the pan, set aside on a plate.

2. Fry the onion, carrots and celery until the onion is soft. Return the meat for the pot, together with the garlic. 

3. Pour stock and Guinness, add the bay leaf, tomato paste. 

4. Simmer gently for about 2 hours till the liquid has lowered as well as the meat is tender

5. Season with salt and pepper to taste

6. Enjoy! 

Chicken Leek Stew

Ingredients

500gm chicken drumsticks, cut up and marinated with ¾ tsp salt

3 stalks Leeks (white and green parts separated, sliced)

50gm ginger (peeled and smashed)

1 ½ cups water

Cooking oil 

Method

1. Heat wok and put 1 Tbsp cooking oil. Saute ginger and leek (white parts) until fragrant and slightly golden. Dish up.

2. Put in another 2 tbsp oil and wait until wok is very hot, put in marinated chicken and fry until meat is slightly browned.

3. Put in cooked leeks and ginger and continue to stir fry for another 2 minutes. 

4. Put in water, enough to cover over chicken.

5. Put on wok lid and let it simmer on medium heat for 20-30minutes, until meat is tender and leeks have melted away. 

6. Remove lid and let gravy reduce. Put in green parts of leek. Taste, if not salty enough, add salt.

7. Enjoy! 

Chicken, Celery, Carrots and Tomatoes Beer Stew

Ingredients

2 whole chicken drumsticks

1 onion, chopped finely

2 cloves garlic, chopped finely

1 tomato, chopped finely

2 Stalk Celery, chopped

1 Carrot, chopped 

330ml beer

1 bay leave

1 tablespoon vegetable oil

2 tablespoons butter

Salt and black pepper, to taste

Method

1. In a medium bowl, marinate chicken pieces with salt and pepper, set aside for 10 to 20 minutes.

2. Heat up oil in a frying pan. Pan-fried both sides of the chicken pieces until golden brown. Dish out and set aside.

3. Melt butter in the frying pan, saute onion and garlic until fragrant. Add Celery and carrot and stir fry for 5 minutes. Add chicken pieces and then make a few quick stirs. 

4. Add beer, tomato and bay leave. Cover and simmer for about 30 minutes.

5. Season the dish with salt and black pepper. 

6. Enjoy!

Simple Beef Stew

Ingredients

1kg Stewing Beef Cubes

3 tablespoons of olive oil

3 onions, chopped

3 carrots, sliced

3 stalks of celery

1 head of garlic, peeled

3 cups red wine

1/4 cup of tomato paste

400ml beef stock

3 bay leaves

3 sprigs of fresh thyme

Salt and pepper 

Method

1. Heat oil in a large pot, season beef with salt and pepper and brown evenly and thoroughly. 

2. Remove and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized.

3. Add garlic, wine, thyme, bay leaves and tomato paste and stir well. 

4. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender.

5. Enjoy! 

Soy Sauce Chicken with Potato Stew

Ingredients

5 Chicken Wings, cut into halves
3 Medium Size Potato, peeled and cut into 1" cubes
2 Medium Size Tomato, halves and seeds removed
1 Medium Size Carrot, peeled and cut into 1cm thick slices
2 Medium Red Onion, cut into wedges

Seasonings

4 Tsp Thick Dark Soy Sauce
4 Tsp Light Soy Sauce
4 Tsp Cooking Wine
300ml Water

Method

1. Marinate chicken wings with 1 teaspoon of cornflour, 1/2 tsp of dark soy sauce, sesame oil and cooking wine each. Set aside for 3 - 5 minutes while preparing the rest of the ingredients.

2. Heat up a wok with 1 Tbps of oil, fry the potato cubes(dust it evenly with some cornflour)for 3 minutes or until slightly golden brown, remove on plate and continue the same method with carrot. 

3. Next using the same wok, toss in onion wedges and saute till fragrant before adding in the marinated chicken wings.

4. Fry both side of the chicken wing till slightly brown, add in potato and carrot together with seasonings and give it a quick toss before pouring in the water (water level must be able to cover the chicken).

5. When the mixture comes to boil, add in tomato and simmer on low heat for about 15 - 20 minutes or until chicken is cooked through, potato and carrot soften and soup is almost thicken. 

6. Drizzle some sesame oil and dash of pepper, top with spring onion(cut into sections).

7. Enjoy!

Tau Pok, Bean Curd Stick and Chicken Stew

Ingredients

500g Chicken,

12pcs Tau Pok

2 Pc of Bean Curd Sheet, soften and cut into 4 cm lengthwise
3 Slices of ginger
2 Stalks spring onions, cut into 1” in length
4 Tbsp light soy sauce
2 Tsp Chinese cooking wine/ Shaoxin Hua Tiao Wine
A handful of glass noodles, soaked and drained
2 Cups water

Method

1. Add tau pok into a pot of boiling water to soften around 30 mins. Squeeze out as much of water and oil possible from tau Pok.
2. Heat oil in a wok, sauté ginger and spring onions, add in chicken and cook till color changed.
3. Add seasonings and water, when the liquid boils, add in tau pok and beancurd stick, stir well and reduce heat to low and cook until liquid reduced and chicken is tender.
4. Add in glass noodles, mix well. 

5. Serve hot with rice.

6. Enjoy!

Beef Stew with Daikon and Carrots

Ingredients

500g Stewing Beef, Cut into cubes
1 Large Daikon
2 Medium Carrot
4 Shallots, roughly chopped
4 cloves Garlic, sliced
3 slices Ginger
2 Bay leaves
2 Tbsp Sherry (or you can use any cooking wine)

1 1/2 Tbsp Oyster sauce

1 Tbsp Light soy sauce
3/4 Tbsp Sugar
2 Cups Beef broth

Method:
1. Heat a wok with some oil to saute the ginger, shallot and garlic. 

2. Sear the beef on all sides.
3. Deglaze the beef with sherry.

4. Add bay leaves, carrot, daikon, oyster sauce, light soy and beef broth.

5. Simmer, uncovered for 3 hours, till beef turns nice and tender.

6. Enjoy! 

Italian Lamb Stew Penne Pasta

Ingredients

500g Penne Pasta

1 Tbsp Salt 

Cooking Oil

Method

1. Boil a pot of water

2. Add in salt and drizzle some oil into the water

3. Cook Penne for about 11 mins

4. Drain and pour into  a bowl

5. Scoop Lamb Stew mixture over the Pasta

6. Enjoy!

Lamb Stew Recipe

1 kg lamb shoulder, cut in cubes
4 Tbsp Extra virgin olive oil
4 cloves Garlic, chopped
4 sprigs fresh Rosemary, chopped
1 red onion, sliced thinly
4 carrots, peeled and cut into circles
1 red Capsicum, cut into slices
3 Potatoes, unpeeled and quartered
2 can chopped tomatoes
1 cup Broth
1 cup Red wine
salt and pepper to taste

Plain Flour

Method

1. In a large pot, heat oil and brown lamb.

2. Add in garlic and rosemary and saute for 2 minutes.
3. Add carrots, potatoes, peppers, onions and tomatoes and stir. 

4. Add broth and wine and cook on low flame around 2 hours until meat is very tender.

5. Just before serving, add in Flour to reach the consistency that you like, adding 1 Tbsp at a time.

6. Enjoy!

Italian Lamb Stew

Ingredients

1 kg lamb shoulder, cut in cubes
4 Tbsp Extra virgin olive oil
4 cloves Garlic, chopped
4 sprigs fresh Rosemary, chopped
1 red onion, sliced thinly
4 carrots, peeled and cut into circles
1 red Capsicum, cut into slices
3 Potatoes, unpeeled and quartered
2 can chopped tomatoes
1 cup Broth
1 cup Red wine
salt and pepper to taste

Plain Flour

Method

1. In a large pot, heat oil and brown lamb.

2. Add in garlic and rosemary and saute for 2 minutes.
3. Add carrots, potatoes, peppers, onions and tomatoes and stir. 

4. Add broth and wine and cook on low flame around 2 hours until meat is very tender.

5. Just before serving, add in Flour to reach the consistency that you like, adding 1 Tbsp at a time.

6. Enjoy!

Pork Belly Stew in White Beer

Ingredients

500gm pork belly, cut into half-inch rectangles
2 large potatoes, cut into eighths
2 carrots, chopped into inch-wide slices
1 large stalk of celery, chopped

2 cups of chicken stock
330ml of White Beer (I use Hoegaarden)

1/4 cup flour
1 large onion, sliced
3 cloves garlic, sliced
3 tablespoons cooking wine (Sherry)
1/4 cup of chopped herbs (I use Thyme)

Extra Virgin Olive Oil

Salt and Pepper to taste

Method

1. Brown the pork belly on both sides and set aside.

2. Fry the onion and garlic with olive oil, in a large saucepan. While it’s cooking, sprinkle in about 1 tsp salt.

3. Add in the cooking sherry. Stir the liquid around the bottom of the saucepan, scraping up any brown bits.

4. Add the carrot, potato and celery. Add in the herbs.

5. Pour in the chicken stock and beer.

6. Bring the mixture to the boil, then reduce the heat to low-medium. Let the mixture simmer away, uncovered, for about 30mins.

7. Add in the flour, bit by bit to reach your own favourite consistency

8. Enjoy!

Chicken, Potato and Carrots Stew

Ingredients

1 chicken, chopped into bite size
4 medium size asian potatoes, cut into thick slices

2 Carrots, cut into thick slices
4 cloves garlic, minced
500ml water
3 tbsp light soy sauce
2 tbsp dark soy sauce


Method
1. Heat cooking oil in a wok, stir-fry chopped garlic.
2. Add in chicken pieces, carrots and potato slices, stir fry for 5 minutes.
3. Add light soy sauce, water, dark soy sauce, cover and simmer for about 30mins
4. Season with salt, drop in sesame oil before dish out.
5. Enjoy

*Update another photo of the dish. My Son loves it so much that he pester me to make it again!*