Nam Yee Pork with Black Fungus & Tofu

Ingredients:

• 500g pork - cut into small pieces
• 1 thumb size ginger - grated
• 3 cloves garlic - pressed
• 50g black fungus - soaked till softened, cut into small pieces
• 3/4 cup water
• 1 pack silken tofu (firm) – cut into small cubes
• 1 tbs chili oil flakes
• Salt (to taste)

For marinade:

• 1 tbs light soy sauce
• 2 tsp sugar
• 1 tbs Shaoxing wine
• 1 tsp sesame oil
• 1 spoon Knorr chicken powder
• 2 cubes nam yee 南乳
• 2 tbs miso paste
• 1/2 tsp white pepper powder
• 1/2 tsp 5 spice powder
• 2 tsp corn starch

Directions:

• Mix together pork and all ingredients for marinade. Leave to marinate for at least 30 mins or better overnight.
• Heat up a bit of oil in a pot.
• Add garlic and ginger, fry until fragrant.
• Add pork, fry until lightly browned.
• Mix in fungus and water. Bring to boil then lower heat to simmer for about 20 mins or until meat is tender.
• Gently stir in tofu and leave to simmer for a further 5 mins.
• Season to taste with chili oil and salt.
• Thicken with a bit of corn starch slurry (corn starch + water) if too watery.

 

http://www.pigpigscorner.com/2010/08/nam-yee-pork-with-black-fungus-tofu.html

 

Braised Pork Belly and Potato in Miso

Ingredients:

2 pound pork belly (cut 2 inch each)

5 potatoes (peel and halves)

5 cloves fresh garlic (peel and chopped)

2 tbsp miso paste

2 tbsp mirin (sweet wine)

1 tsp soy sauce *optional*

1 cup water

1 tbsp cooking oil

Method:

1. Prepare wok or stock pot with oil at medium high heat, add in chopped garlic, fry until fragrant, then add in pork belly.

2. Add in water, miso paste, potatoes and soy sauce, cover the pot with lid. Simmer for 30 minutes or until pork belly are soft and potatoes are tenderly cooked. Stir from time to time if you're not using non-stick pot.

3. Add in mirin and stir the combine ingredients, check the seasoning. Add some water if needed. Braise for another 10-15 minutes before remove from heat.

4. Serve warm with rice or noodle.

http://www.myasiankitchenny.com/2009/03/braised-pork-and-potatoes-in-miso.html

Braised Pork Belly in Dark Soya Sauce酱油猪肉

 

Ingredients:
600g Pork Belly Strips (3 strips) 三层肉 - cut into 2 or 3 slices
1 tsp Salt
1/4 tsp Pepper
3 tbsp Dark Soya Sauce (Kwong Cheong Thye Brand)
1 pkt (400g) Tau Kwa （豆干)
6-8 Hard Boiled Eggs
1 Star Aniseed (八角)
1 Cinnamon stick (肉桂)-2" length
500ml Water
2-3 tbsp Dark Soya Sauce - extra

Method:

• Season pork belly strips with salt, pepper and dark soya sauce. Marinate it till overnight.
• Heat up wok until very hot and turn to medium fire, add the pork belly into wok together with star aniseed and cinnamon stick and toss and turn it by using a tong without adding any oil, add in the balance sauce from the marinating until the sauce absorbed by the pork belly.
• Add 2 tbsp dark soya sauce and some water, continue to the turn the pork belly until aromatic.
• Pour in 300ml water (from the 500ml) and let it boil.
• Cut the tau kwa in quarter and add into the wok together with the hard boiled eggs.
• Push the pork belly to the side of the wok and place the tau kwa and eggs in the center.
• Drizzle about 1 tbsp dark soy sauce on tau kwa and eggs and stir well, lower fire, cover with lid and simmer for about 20 mins.
• Remove the tau kwa and eggs from the wok.
• Then mix the sauce from the wok with pork belly and some garlic without skin, continue to simmer for about one hour or pork belly is soften.

note: Check the water often, if water get lessen, add a little more water. Add some dark soya sauce and salt if necessary.



http://www.anncoojournal.com/2009/04/braised-pork-belly-in-dark-soya-sauce_28.html

Braised Chicken Wings with Black Fungus

Braised Chicken Wings with Black Fungus
By Christine's Recipes
Prep time: 15 mins
Cook time: 25 mins
Yield: 3 to 4 serves

Ingredients:

• 900 gm chicken wings
• 1/2 carrot, sliced
• 8 to 10 dried cloud ears
• 4 to 5 slices ginger
• 1 stalk spring onion, chopped, the green and white part separated
• 1/2 cup water

 

Marinade:

• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 2 tsp oyster sauce
• 2 tsp Shaoxing wine
• 1/4 tsp sugar
• 1/8 tsp salt
• pepper, to taste

Method:

• Cut chicken wings at the joint and discard the tips (Or save them to cook soups.) Blanch in boiling water for 3 minutes. Drain well and wipe dry. Mix with marinade and set aside.
• Soak cloud ears in water until softened. Drain well. Trim the hard ends and cut into halves if they are too large. Set aside.
• Heat oil in a wok or frying pan over medium-high heat. Saute ginger and white part of spring onion until fragrant. Add chicken wings and save the marinade for later use. Pan fry in a single layer until both sides are lightly brown. The wings will release oil after heating up. Discard the excess oil. Pour water and marinade over the wings. After cooking for a while. Add cloud ears and carrot. Continue to cook until the chicken is cooked through and the sauce reduced and thickened. Don’t ever overcooked the chicken. Dish up and garnish with green spring onion. Enjoy!

Tips:

• You can cook larger amount and save some for lunch next day. The taste of the leftover wings is still good when reheated.
• The cloud ears can be either added together with the wings or after the wings have been cooked for several minutes if you like some texture.

Read more: http://en.christinesrecipes.com/2012/05/braised-chicken-wings-with-black-fungus.html#ixzz2GXbQTznr