Breaded Pork Chops

Ingredients 

10 slices Pork Loin Patty about 1 inch thickness

5 Packet Breadcrumbs

Enough Eggs for dumping in
Salt
Pepper
Oil for frying

Method

1. Using the back of your cleaver, flatten the pork loin patty. (They should expand in size to about 1.5 times)
2. Season the patties with salt and pepper evenly sprinkled on both sides and set aside for 2 hours.

3. Place the pork into the egg liquid

4. Coat the pork with breadcrumbs

5. Place the pork into the egg liquid again
6. Coat the pork with breadcrumbs again

7. Pan fry the patty till golden brown on both sides

8. Enjoy!

Curry Fish Head with Okra, Tomatoes and Eggplant

Ingredients:

1 large Red Snapper fish head

10 Okra

2 Tomatoes, quartered

1 Eggplant, cut to thick strips
80g asam paste, mixed with 400ml water and squeeze out the juice
500ml water
cooking oil
1/2 tsp of salt
1 tbsp sugar

Curry Spices:

75g Fish curry powder (I use Earthern Pot), mixed with 100ml water

100g shallots, finely chopped

50g garlic, finely minced
20g Lemongrass stalk, finely chopped

Few Curry leaves, more if you like the flavour

Method:

1. Heat up oil, stir fry the curry spices until fragrant.
2. Steam Okra and eggplant for 5 mins, set aside

3. Add in tomatoes, stir well.
4. Add in the water, asam juice, salt and sugar, and bring to a boil
5. Add in fish head

6. Once fish head is almost cooked through (About 8 to 10 mins), add in Okra and Eggplant.

7. After another 3 mins, remove from heat and serve.
8. Enjoy!

*If you find this is troublesome, you can buy ready made Fish Head Curry Spices and just add Okra, Eggplant and Tomatoes with Fish Head. It will be easier and taste just as nice.

Pork Liver with Ginger and Spring Onions 姜葱猪肝

This dish reminds me of my childhood. Simple, Good and most important CHEAP! This dish will not cost you more then S$4. My mother used to make this for the family to eat with porridge. And its matches plain white porridge very well.

Ingredients

200g Pork Liver
2 stalks Spring Onions
Few slices Ginger
1 tbsp Oyster Sauce
1/2 tbsp Sesame seed Oil
1 tbsp Hua Teow Wine

 

Method

1. Slice up the liver into thin strips, julien up the ginger slices and chop up the Spring Onions into 1 cm lengths

2. Combine Oyster sauce, Sesamee Seed Oil and Hua Teow and marinade the liver for about 2 hours3. Heat wok with some oil. 4. Stir Fry ginger and spring onions till they are fragrant. 5. Add in the liver and stri fry for about 3 minutes6. Enjoy!

Baked Sutchi Fish in Herb Butter

Ingredient

2 Sutchi Fish Fillets

50g Butter

2 tsp chopped Dill

1 tsp minced Garlic

Salt and Pepper to taste

Drizzle of Extra Virgin Olive Oil

Method

1. Leave butter to melt in room temp with dill, garlic, salt and pepper. once soft, mix well to form a herb spread.

2. Pat fish fillet dry and place on baking tray drizzled with extra virgin olive oil.

3. Preheat oven to 220 Degrees

4. Apply the herb spread on surface of fish fillet evenly.

5. Put fish in oven and bake for 12 mins uncovered.

6. Enjoy!

Steam Egg with Cocktail Sausage

Ingredients

2 Eggs

180ml chicken stock

6 pc cocktail sausage, halved

Method

1. Break eggs, and mix with chicken stock in a bowl. (Do not beat the eggs cos we don't want air inside)

2. Scatter the cocktail sausage in bowl and pour into a steam container

3. Steam for 12 mins

4. Enjoy!

Lion Head in clear Broth (清汤狮子头)

Ingredient

500g Minced Pork

200g Prawns, finely chopped

1 stalk Spring Onion, chopped
1L Chicken Stock

Marinade

1 egg 

1/4 cup of water
1 tbsp sesame oil
1 1/2 tbsp soy sauce
1/2 tbsp sugar
1 tbsp oyster sauce
1 1/2 tbsp cornstarch
1/2 tsp pepper

Method

1. Mix all marinade in a bowl and marinade pork and prawns for 6 hours

2. Prepare a pot, add in 1L Chicken Stock*

3. Once the stock boils, shape the meatballs in a golf ball size and cook in stock. (So that they will look like Lion Head)

4. After 3 mins, scoop and serve

5. Enjoy!

* how to make chicken stock

1 Chicken

2 Onions, Quarted

2 Stalks Celery, Chopped

2 Carrots, Chopped

2 Potatoes, Quarted

4 bay leaves (Optional)

In a stock pot, add in 3L water and put all ingredients in. On low heat simmer for 1 hour. Leave it to cool to room temperature and strain the stock from the ingredients. (If you tear up the chicken meat, you can make a simple salad, or serve it as ipoh horfun, or just as topping for instant noodles)

Transfer stock into air tight containers and store in fridge for use. within  3 days. If frozen, its good for 1 month. (The longer you keep, the more flavourful the stock will be) This makes about 2L of stock.

Homemade Chocolate Truffles

I learnt this from watching Gordon Ramsay's Ultimate Christmas 2010. Immediately, the very next day, 23rd Dec, i went to shop for ingredients and made this for our Christmas 2010! As my wife loved Dark Chocolate, this was a real treat!

Ingredients

250ml double cream (48% fat)
250ml single cream (10% to 12% fat) or you can use evaporated milk
500g dark chocolate (about 70% cocoa solids)
130g butter, diced
130g honey

cocoa powder 

Method 

1. Pour both creams into a medium saucepan.

2. Heat very gently for 5–6 minutes.

3. Meanwhile, break up the chocolate and place in a heatproof bowl with the diced butter and honey.
Strain the hot cream through a sieve onto the chocolate, butter and honey. 

4. Continue to stir until the chocolate has melted and the mixture is smooth.
5. Pour the mixture into a dish, chill in the fridge for an hour or until firm.
6. Scatter cocoa powder on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your hands.) 

7. Toss the truffle in cocoa powder and arrange on a plate. Repeat with the rest.
8. Place the truffles in a shallow plastic container, seal and refrigerate until firm and ready to serve.

9. Enjoy!