Lemongrass and Honey Pork Stir-Fry

Monday, 31 October 2011

I hope you guys are not sick of all the steamed food and soup recipes I've been posting. The wild boar saw me drafting another steamed dish recipe and told me, "You sure? Don't you think your readers would be sick of steamed dishes?" hmm...I think that's a hint - the wild boar is bored of all steamed food the healthy dishes! Where is the determination?!

Anyway, this dish is fragrant, sweet, salty, spicy, tangy and oh-so TASTY! I think I'm losing the determination to lose weight...

Lemongrass and Honey Pork Stir-Fry

Lemongrass and Honey Pork Stir-Fry

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Marinate time: 1 hr
Cook time: 15 mins
Yield: serves 2


Ingredients:
  • 300 g pork (I used pork shoulder butt) - thinly sliced
  • 1 onion - cut into wedges
  • 1/2 lime - cut into wedges
Marinade:
  • 1 bulb garlic - peeled
  • 1 red chili - coarsely chopped
  • 1 stalk lemongrass - coarsely chopped
  • Juice of 1 lime
  • 1 tbs fish sauce
  • 1/4 tsp salt
  • 3 tbs honey

Directions:
  • Place all marinade ingredients in a food processor. Blend until a paste is formed.
  • Mix together pork and all marinade paste. Leave to marinate for at least 1 hr.
  • Heat up a bit of oil in a pan.
  • Add onion, saute until slightly wilted.
  • Mix in all the pork, stir-fry until dry and lightly browned.
  • Season to taste with more salt.
  • Lastly, squeeze a little bit of lime juice over the pork before serving.
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Gianduja-Stracciatella Gelato

Thursday, 27 October 2011

If you love nutella, you will love this.

Gianduja-Stracciatella Gelato

Gianduja is a type of Italian chocolate made from a mixture of chocolate and hazelnut or almond paste while stracciatella is a vanilla based gelato with chocolate shavings. In other words, Gianduja-Stracciatella gelato is simply hazelnut and chocolate ice-cream with chocolate bits. Enough said.

Gianduja-Stracciatella Gelato

Printable recipe
Adapted from David Lebovitz' The Perfect Scoop
By Pig Pig's Corner

Prep time: 20 mins
Chill time: Overnight
Churn time: 25 mins
Yield: 500 mL (2 cups)


Ingredients:
  • 100 g hazelnuts
  • 1 cup (250 ml) heavy cream
  • 1/2 cup whole milk
  • 1/3 cup (65 g) sugar
  • A pinch salt
  • 3 egg yolks
  • 50 g milk chocolate - finely chopped
  • 50 g dark chocolate - finely chopped

Directions:
  • Rub the hazelnuts in a kitchen towel to remove as much of the papery skin as possible, then finely chop them in a food processor. Lightly toast the nuts in a heated pan until lightly browned.
  • Warm the cream, milk, sugar and salt in a saucepan.
  • Once milk is warm, remove from heat and add hazelnuts. Cover and let steep at room temperature for 1 hr.
  • Pour hazenut-infused milk through a strainer into another saucepan, squeezing the nuts firmly with your hands to extract as much of the flavourful liquid as possible. Discard hazelnuts.
  • Rewarm the hazelnut-infused milk.
  • Add milk chocolate, stir to melt.
  • In a separate bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula.
  • Pour the custard through a strainer.
  • Leave to cool and chill the mixture overnight then freeze it in the ice-cream maker according to manufacturer's instructions.
  • While the ice-cream is churning, melt the dark chocolate until completely smooth.
  • Drizzle a very thin stream of the warm dark chocolate into the ice-cream during the last possible moment of churning. Break up any large chocolate chunks with spatula.
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Stir-Fried King Oyster Mushrooms with Pickled Mustard Green

Tuesday, 25 October 2011

I love mushrooms and am always looking for different and delicious ways to cook them. This recipe is adapted from TasteHongKong's recipe. It is super easy and so delicious.

King oyster mushroom is also known as eryngii, 杏鲍菇 in Chinese. Instead of having a large brown cap, the cap is small as compared to its thick and meaty white stem. The texture is firm and remains tender, smooth and slightly chewy after cooking. The flavour is delicate, slightly nutty. This dish didn't need much seasoning as the pickled mustard green added saltiness and sweetness as well as a nice crunchy texture.

Stir-Fried King Oyster Mushrooms with Pickled Mustard Green

Stir-Fried King Oyster Mushrooms with Pickled Mustard Green

Printable recipe
By Pig Pig's Corner

Prep time: 10 mins
Cook time: 10 mins
Yield: serves 2

Ingredients:
  • 250 g king oyster mushroom - cut into matchsticks
  • 1 can (net weight 140 g) pickled mustard green - sliced
  • 1 red chili - sliced
  • 3 cloves garlic - sliced
  • 1/4 tsp sugar
  • Sesame oil

Directions:
  • Heat up a bit of oil in a pan.
  • Add chili and garlic, saute until fragrant.
  • Add mushrooms, sir-fry until softened. Don't worry if it's too dry and brown bits start to form on the bottom of the pan, we'll deglaze that good stuff later.
  • Mix in mustard green, stir-fry for a minute or so then add all the liquid from the can of pickled mustard green and stir-fry until dry.
  • Season to taste with a bit of sugar.
  • Lastly, drizzle a bit of sesame oil on the mushrooms before serving.
Stir-Fried King Oyster Mushrooms with Pickled Mustard Green 1
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Watercress, Sweet Corn and Pork Ribs Soup

Sunday, 23 October 2011

Watercress, Sweet Corn and Pork Ribs Soup

My original plan was to make watercress and pork ribs soup but I was intrigued when I saw this recipe at Blessed Homemaker's blog. The addition of sweet corn is new to me but I guess it makes sense as it adds sweetness and flavour to the soup. This soup is not only "cooling" but is packed full of nutrients and delicious!

Watercress, Sweet Corn and Pork Ribs Soup

Watercress, Sweet Corn and Pork Ribs Soup

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 2 hrs
Yield: serves 2-3

Ingredients:
  • 500 g pork spareribs
  • 200 g watercress
  • 25 g (about 18) red dates (weighed without seeds)
  • 2 sweet corns
  • 5 cups water
  • Light soy sauce/ salt to taste

Directions:
  • Place all ingredients into the pressure cooker pot and cook under pressure for 45 mins. If you are not using a pressure cooker, blanch the pork before boiling to get rid of impurities then place all ingredients into a pot, bring to boil then simmer for about 1 1/2 to 2 hrs.
  • Season to taste with light soy sauce or salt.
Watercress, Sweet Corn and Pork Ribs Soup
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Steamed Chicken with Red Dates and Goji Berries

Thursday, 20 October 2011

This is another common steamed dish using Chinese red dates and goji berries to provide sweetness and flavour. Chinese red date is also known as jujube and is a traditional Chinese herb commonly used in savoury or sweet soups. It is known to nourish the blood and so is widely consumed during confinement. Besides, it is believed to help calm the mind, which improves insomnia, help protect the liver, reduce cholesterol, boost immune system and prevent cancer.

Stir-Fried Pork with Ginger and Black Fungus

Steamed Chicken with Red Dates and Goji Berries

Printable recipe
By Pig Pig's Corner

Prep time: 10 mins
Marinate time: 1 hr
Cook time: 20 mins
Yield: serves 2-3


Ingredients:
  • 550 g bone-in chicken pieces
  • 25 g (about 18) red dates (weighed without seeds) - split into half
  • 2 tbs goji berries
Marinade:
  • 1/4 tsp salt
  • 1 tsp light soy sauce
  • 1 tbs Shaoxing wine
  • 1 tsp sesame oil
  • A few dashes white pepper powder

Directions:
  • Mix chicken, half and red dates and goji berries, and marinade ingredients in a steaming bowl. Cover and leave to marinade for at least 1 hr.
  • Before steaming, sprinkle the rest of the red dates and goji berries on to the chicken.
  • Steam on medium low heat for about 20 mins or until chicken is cooked.
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Stir-Fried Pork with Ginger and Black Fungus

Tuesday, 18 October 2011

I've been using a lot of black fungus lately. Although it doesn't add much flavour to a dish, maybe a slight hint of earthy flavour, it adds texture and sauces cling on to the fungus quite well. Besides, it has a lot of health benefits.

Black fungus is also known as cloud ear or wood ear. It is rich in vitamin D, B1 and B2, iron and fiber. It is believed to lower cholesterol, help clear blockages in arteries, relief joint paints and help fight cancer. In other words, it is good for you and another great food to incorporate into your healthy diet!

Stir-Fried Pork with Ginger and Black Fungus

Stir-Fried Pork with Ginger and Black Fungus

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Marinade time: 1 hr
Cook time: 15 mins
Yield: serves 2-3


Ingredients:
  • 280 g pork - thinly sliced
  • 25 g dried black fungus - soaked in warm water until softened (about 30 mins), cut into small pieces
  • 3 cloves garlic - minced
  • 30 g ginger - julienned
  • 1 tsp sesame oil

  • Marinade:
  • 1 tbs grated ginger
  • 1 tbs oyster sauce
  • 1 tsp light soy sauce
  • 1 tbs Shaoxing wine
  • A few dashes white pepper powder
  • 1 tsp cornstarch

Directions:
  • Combine pork and all ingredients for marinade. Leave to marinate for at least 1 hr.
  • Heat up a bit of oil in a pan.
  • Add ginger, sate until lightly browned. Add garlic, saute until fragrant.
  • Add black fungus, stir-fry for a few mins.
  • Mix in pork, stir-fry until meat is cooked. Add a bit of water if too dry.
  • Season to taste.
Stir-Fried Pork with Ginger and Black Fungus
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Winter Melon, Sweet Corn and Chicken Soup

Sunday, 16 October 2011

Here is another "cooling" soup recipe. As mentioned, winter melon is good for you as it remove heatiness and helps detoxify the body. I usually discard the skin, but I recently watched a cooking show and someone mentioned that the skin has many benefits as well especially for preventing heat stroke. So, boil the soup with the skin but don't eat the skin. Be careful if you are pregnant though, since this is a "cooling" soup.

Sweetcorn is also added as it adds sweetness and also has many benefits. Although vitamin C is lost when you cook sweet corn, but the antioxidant activity is retained. It is also believed to reduce the chance of heart disease and cancer.

Winter Melon, Sweet Corn and Chicken Soup

Winter Melon, Sweet Corn and Chicken Soup

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 2 hrs
Yield: serves 3-4


Ingredients:
  • 1/2 chicken - chopped into pieces
  • 680 g winter melon - seeds and core removed, cut into small pieces
  • 2 sweet corn - chopped into 1-inch pieces
  • 1 carrot - cut into small pieces
  • 1 large tomato - cut into wedges
  • 5 cups water
  • Salt

Directions:
  • Place all ingredients into the pressure cooker pot and cook under pressure for 45 mins. If you are not using a pressure cooker, blanch the chicken before boiling to get rid of impurities then place all ingredients into a pot, bring to boil then simmer for about 1 1/2 to 2 hrs.
  • Season to taste with salt.
Winter Melon, Sweet Corn and Chicken Soup
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Steamed Fermented Soy Bean Chicken

Friday, 14 October 2011

If you ignore the fact that the chicken skin is still intact, this dish is pretty easy, healthy and really tasty. This recipe is adapted from Sonia's @ Nasi Lemak Lover recipe. The main seasoning is taucu or tou cheong, which is essentially Chinese version of miso. Feel free to use Japanese or Korean miso as they all taste pretty similar to me. If you want it to be healthier, use de-skinned and/or de-boned chicken and steam the dish for about 8-10 mins.

Steamed Fermented Soy Bean Chicken

Steamed Fermented Soy Bean Chicken

Printable recipe
By Pig Pig's Corner

Prep time: 10 mins
Marinate time: 1 hr
Cook time: 20 mins
Yield: serves 2-3


Ingredients:
  • 550 g bone-in chicken pieces
  • 1/2 bulb garlic - finely chopped/pressed
  • 25 g ginger - julienned
  • 1 fresh red chili - finely sliced
  • 1 stalk spring onion - chopped, white and green parts separated
Marinade:
  • 1 tbs Taucu (fermented soy bean paste)
  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • 1 tbs Shaoxing wine
  • 1 tsp sesame oil
  • A dash white pepper powder

Directions:
  • Mix all ingredients except the green part of spring onions in a steaming bowl. Cover and leave to marinade for at least 1 hr.
  • Steam on medium low heat for about 20 mins or until chicken is cooked.
  • Garnish with green part of spring onions and more chili.
Steamed Fermented Soy Bean Chicken
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Steamed Chicken with Shiitake Mushrooms and Tofu

Wednesday, 12 October 2011

We are currently on a mission - to lose weight...well, at least we are both trying to. The wild boar was horrified when he weighed himself after 2 months of binge eating in Malaysia. The first thing he told me after stepping down of the scale was "We will be eating steam chicken everyday from now.". I try to cook healthily on weekdays now and reward our stomachs on weekends.

Steamed Chicken with Shiitake Mushrooms and Tofu

Steamed Chicken with Shiitake Mushrooms & Tofu

Printable recipe
By Pig Pig's Corner

Prep time: 10 mins
Marinate time: 1 hr
Cook time: 10 mins
Yield: serves 2-3


Ingredients:
  • 200 g skinless and boneless chicken meat - cut into small bite-sized pieces
  • 125 g fresh shiitake mushrooms - sliced
  • 1 stalk spring onion - diced (white and green parts separated)
  • 3 cloves garlic - diced
  • 1 tube Japanese egg tofu - sliced into 1 cm thickness
Marinade:
  • 1/2 tsp Knorr chicken powder
  • 1/2 tsp sugar
  • A few dashes white pepper powder
  • 1 tbs oyster sauce
  • 2 tbs Shaoxing wine
  • 1 tsp sesame oil

Directions:
  • Mix together chicken, mushrooms, white part of spring onion, garlic and all ingredients for marinade. Leave to marinate for at least 1 hr.
  • Place/ line a steaming bowl with sliced tofu.
  • Pour all the marinated ingredients on top of tofu.
  • Steam on medium low heat for about 8-10 mins or until done.
  • Garnish with green part of spring onion.
Steamed Chicken with Shiitake Mushrooms and Tofu
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Dozo, Singapore

Monday, 10 October 2011

Unfortunately I’m now a year older and inching ever closer to being 30. In another two years I can’t even call myself a tween anymore. In fact, I still miss being a teen sometimes. Oh well, one of the good things about birthdays is that it provides a good excuse to go out for a good meal! One of the places recommended by a friend happened to be Dozo and we ourselves were swayed once we saw the amazing looking pictures on the website.

Dozo claims to be “Fine Modern Japanese”, featuring “the best of Japanese, French and European cuisine with an emphasis on how each dish is presented”. Their menu style is also slightly different, having no ala carte option. Instead, one will have to accept their 7 course set for dinner, or 6 courses for lunch; not really a problem for us but I do wonder how people with smaller appetites will cope.

Dozo, Singapore

While we were deliberating over our choices (a healthy range of about 5 choices per course) and nibbling the bread sticks (actually we’re not certain it’s actually bread as it seemed a bit similar to deep fried angel hair pasta), a waiter came over and helpfully explained some of the more popular dishes at Dozo. After we made our choices, a little glass of yuzu sorbet was given. Truthfully, I liked the idea of the palate cleanser before a meal, but found it a bit too sweet; letting the tangy yuzu flavour being more pronounced would be better.

Dozo, Singapore

Course 1: Starter: “Chef’s Selection of Assorted Platter
We were advised to start with the scallop in the middle, with yuzu foam and asparagus. Truthfully, it sounded better than it actually was, as the scallop was a bit tasteless and similarly was the yuzu foam. The foie gras with raisin sauce on top of bread was much better. Last on the right was a roll of smoked salmon topped with cream cheese and leek.

Dozo, Singapore-amuse bouche

Course 2: Side Dish: “Gratinated Escargots topped with Yuzu Butter”.
Along with this plate came the advice to start with the escargot in the shell first as it was more delicate in flavouring. The escargot was actually quite sizable and really tender but the yuzu butter was quite mild. Inside the black bowl was the gratinated version. Underneath the layer of cheese were 3 escargots and surprisingly, salad cream. The combination actually worked quite well together and the salad cream + cheese made it nicely rich.

Dozo, Singapore-escargots

Course 2: Side Dish: “Foie Gras Chawanmushi topped with Black Truffle Slice”.
Unfortunately, we didn’t see the slice of black truffle, instead the chawanmushi only had a slice of mushroom within. Neither was there a slice of foie gras but there’s a good reason for that as the foie gras was (probably) blended and mixed into the egg mixture to form a sort of foie gras in egg infusion. I thought it was a bit too delicate and would have preferred the foie gras flavour to be more hard-hitting, but the PigPig loved it.

Dozo, Singapore-foie gras custard

Course 3: Soup: “Clam Soup”.
Unlike clam chowder, this soup has a tomato and saffron base to it making it a rather light slurp. It was very sweet and the two clams within were definitely slurp-worthy.

Dozo, Singapore-clam soup

Course 3: Soup: “Crab Bisque Cappucino style”.
This was a totally different beast compared to the other soup. This bisque was very rich, creamy and frothed up (hence the ‘cappuccino style’) but was as equally tasty as the clam soup. My only problem with bisque in all my experiences so far is the ever so slight bitter tinge to it.

Dozo, Singapore-crab bisque

Course 4: Main: “Beef Tenderloin on ‘Pu-Ye’ and Granite Hot Stone”.
The ‘Pu-Ye’ referred to the slightly charring leaf the beef sits upon. From what we could tell, the beef was seared on both sides at first, but left upon the hot stone to cook depending on our preferences.

Dozo, Singapore-beef tenderloin

The meat itself was pretty tasty albeit mildly seasoned; but then there was an accompanying horseradish sauce to go with it so there was plenty of flavour overall. The fried shallot garnishing added a mild layer of aroma to it as well. However, I wasn’t too keen on the edible ‘fan’ made from deep-fried angel hair pasta: nice idea but too oily for me and relatively tasteless. All in all though, the beef was great as the texture had a quite spectacular bounciness and was very well flavoured.

Dozo, Singapore-beef

Course 4: Main: “Kurubuta Pork Cheek with Onion Jam”.

Dozo, Singapore-pork cheeks

With a vein of fat running through the pork cheek and a (un)healthy slab of fat over it, this was a tender piece to begin with but the chefs worked their magic to make it truly melt-in-your-mouth tender. A knife is not needed here. The crust made from rosemary, thyme, basil and chervil as well as breadcrumbs or panko provided the crunchy texture while the salad cream underneath provided not just more flavour but extra fatty silkiness. While the combination was really tasty, the salad cream’s flavour was strong and rendered the onion jam relatively useless.

Dozo, Singapore-pork cheek

Course 5: Drink: “Green Apple Mocktail; Iced Grapefruit Glory”.
Both drinks can be summed up as: too sweet. While they were quite nice and refreshing, there was far too much sugar inside and there wasn’t a balance to it. I think we both preferred our (free) hot tea; it had a slight but distinctive wild berries flavour that made it quite unique.

Dozo, Singapore-drinks

Course 6: Dessert: “Dozo’s Freshly Baked Warm Chocolate”.
In simple terms, this was a chocolate fondant that worked really well, with lovely gooey chocolate inside. The vanilla ice cream seemed strangely a little on the light side though.

Dozo, Singapore-warm chocolate cake

Course 6: Dessert: “French Cream Cheese Cake”.
A bit like the fondant where there were little cookie crumbs scattered about, this plate had bits of pistachio scattered about. The cheesecake served were more like little blocks cut out of a bigger baked piece while the pistachio served as its ‘base’. The cheesecake was actually quite good although I wish there was a bit more to it.

Dozo, Singapore-cheesecake

The PigPig made the reservation and must’ve tipped off Dozo that it was my birthday so they kindly brought out a little carrot cake/muffin for us. The muffin itself was quite nice but the cream cheese on top was a bit strange and foamy.

Dozo, Singapore-birthday

Altogether, the bill for the two of us was $93.70 for the two set lunches (birthday cake was free). Service throughout was quite good and attentive but to be fair, it was only half-full while we were there.

Overall, the meal was of pretty high quality. The portion size certainly doesn’t look very large but we were both quite full at the end. I felt that both mains could’ve used a starch-based aspect (potato, rice, pasta, etc) beside it. Also, while the salad cream was a really good twist to both the pork and the escargot, it almost felt a bit ‘unfair’ and that the chef was ‘cheating’ slightly to use such an ingredient in fine dining cuisine

Best bit: the pork cheeks.
Worst bit: the two drinks. And of course, the location.

Dozo
#02-02/03 Valley Point Shopping Centre
491 River Valley Road
Singapore
248371
Tel: +65 6838 6966
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Bitter Gourd Stir-Fry with 3 Kinds Of Eggs

Wednesday, 5 October 2011

Bitter gourd is good for you and I'm always looking for new ways to cook it. I usually braise it with fermented minced bean paste or more recently, I like to make soup with it. I came across this recipe on Elin's blog which involves stir-frying with different types of eggs - fresh eggs and 2 types of preserved eggs.

Bitter Gourd Stir-Fry with 3 Kinds Of Eggs

A salted duck egg has a briny aroma, liquid egg white with yolk that is bright orange-red in colour. You can get this from the Asian or Chinese grocer, or if you are feeling adventurous, you can make some yourself. Here's a recipe from Christine's blog that I've bookmarked and have yet to give it a try...someday. Century egg on the other hand is a bit more complicated.  It is made with a combination of salt, tea, wood ash and lime. Through the curing process, the egg white becomes firm, translucent and brown, with a jelly-like texture while the egg yolk becomes greenish-grey in colour. It has a strong ammonia smell and the flavour is strong and pungent.

Bitter Gourd Stir-Fry with 3 Kinds Of Eggs

These 3 types of eggs are often combined and steamed. Stir-fried or steamed, they always turn out really tasty!

Bitter Gourd Stir-Fry with 3 Kinds Of Eggs

Printable recipe
Adapted from Elinluv's recipe
By Pig Pig's Corner

Prep time: 10 mins
Cook time: 10 mins
Yield: serves 2-3


Ingredients:
  • 1 medium sized bitter gourd - seeds and white spongy stuff removed, thinly sliced
  • 1 salted egg - cut into small bite-sized pieces
  • 1 century egg - cut into small bite-sized pieces
  • 2 eggs
  • A dash of white pepper powder
  • 2 tbs oil
  • 4 cloves garlic - finely chopped/pressed
  • Salt to taste

Directions:
  • Whisk together all the eggs and a bit of white pepper powder.
  • Heat up oil in a pan.
  • Add garlic, saute until fragrant.
  • Add bitter gourd slices and stir-fry until soft.
  • Pour in egg mixture, leave to cook on high heat for a few mins.
  • Break up the egg and stir-fry until eggs are set.
  • Add salt to taste if necessary.
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