Rose’s Kitchen

Fried Sugar Snap Peas with Mushrooms

Ingredients:

15 pieces sugar snap peas

5 babycorns

5 pieces fresh shitake mushrooms

1 bunch fresh enoki mushrooms

10 button mushrooms (canned)

10 straw mushrooms (canned)

1/2 small carrot (sliced)

20g abalone mushrooms

2 cloves garlic, sliced

1 tbsp oil

Seasoning:

1 tsp oyster sauce

1 tsp salt

1 tsp sugar

Thickening:

1 tsp cornflour

1 tbsp water

Method:

1.  Blanch all ingredients briefly in boiling water.  Remove and drain.

2.  Heat wok with oil and fry garlic till fragrant.  Add in all other ingredients and seasoning and stir-fry till well mixed.  Sprinkle with a little water and bring to a quick boil. Thicken with cornstarch solution.

January 19, 2007 Posted by | Vegetables, Bean Curds and Eggs | Leave a comment

Earthern Pot Liver

Ingredients:

5oog pork liver

5 pieces shallots

5 cloves garlic

5 slices ginger

 1 stalk spring onions ( cut into 4cm lengths)

11/2 tbsp oil

Marinade for liver:

1/2 tbsp oyster sauce

1 tsp salt

1 tsp sugar

1 tsp sesame oil

1 tsp light soya sauce

1 tbsp ginger juice

dash of pepper

1 tbsp chinese rice wine 

Method:

1.  Wash liver and slice thickly.  Marinate for 5 minutes.

2.  Heat a clay pot till hot, put in 11/2 tbsp oil.  When oil is hot, add in smashed shallots and garlics and ginger slices and stir-fry till brown and fragrant.  Add in marinated liver slices and stir-fry till liver is 3/4 cooked then add in the chinese wine and shopped spring onions.  Cover and allow to cook for a minute. 

January 19, 2007 Posted by | Meat | Leave a comment

Stewed Pork

Ingredients:

1 kg pork chop

15 dried mushrooms

10 water chestnuts

2 pieces sugar cane (about 6″ long)

1 piece dried tangerine peel

3 cups cooking oil

cornflour for coating meat

3 cloves garlic

Seasoning:

1 tbsp oyster sauce

1 tbsp light soya sauce

2 tsp sesame oil

1 tsp salt

1 tsp sugar

1 tsp pepper

1 litre water

Method:

1.  Soak mushroom in water till softened, wash and squeeze dry.  Remove skin of chestnuts and cut into slices.

2.  Remove excess fat from pork and cut into pieces about 2″ long.  Boil pork chop pieces in pot of boiling water for about 2 minutes.  Dish out and wash in running water, drain.

3.  Sprinkle pieces of chop with cornflour and deep fry in hot oil till brown. 

4.  Wash wok, reheat with 1 tbsp oil and add in the 3 garlic cloves and fry till fragrant.  Add in mushrooms, chestnut slices, tangerine peel and fried pork chops.  Add in seasoning and stir-fry well and transfer to a clay pot.

5.  Add in 1 litre water and the smashed sugar cane pieces and simmer over low heat till meat is tender.

January 19, 2007 Posted by | Meat | Leave a comment