Stir-fried Green Mango with Pork Belly

 

Ingredients:

2 Green Mangoes

400 gram Pork Belly

4 Star Anise

5 Garlic Cloves, chopped

2 large cubes Rock Sugar

2 tablespoons Chinese Cooking Wine

4 tablespoons Soy Sauce

2 tablespoons Vegetable Oil

Direction:

1. Peel the mangoes; cut them into thin slices. Cut the pork belly into thin slices.

2. In a mixing bowl, combine pork belly, vegetable oil, garlic, soy sauce, and cooking wine together. Mix well. Leave it for about 20 minutes.

3. Heat up about 1 tablespoon of vegetable oil over high heat. Add rock sugar and and star anises. Fry until fragrant and the rock sugar is half dissolved.

4. Add pork belly. Stir fry over high heat until the pork belly change colour. Add mangoes; continue to stir fry until the pork belly is thoroughly cooked and the mangoes heat through. Serve with steamed rice.

Pan-fried Eggplant with Soy

Ingredients:

2 Eggplants, halved lengthwise

3 tablespoons Soy Sauce

1.5 tablespoons Sugar

3 tablespoons Ginger, grated

2 tablespoons Vegetable Oil

Sesame Seed for garnish (optional)

Direction:

1. In a small bowl, whisk together all ingredients except the vegetable oil and eggplants.

2. Add oil in a non stick pan. Place the eggplants in the pan with skin side up.  Turn on the heat to medium. Fry them for about 5 minutes.

3. Pour the sauce over the eggplant. Continue to fry until the sauce is absorbed, about 2 minutes. Sprinkle sesame seeds on top if using. Enjoy.

Pineapple Beef on rice 菠蘿炒牛肉

This is a very common dish in Hong Kong where you can easily find it in 'Cha Chaan Teng'.  Making it at home is also very simple and straightforward.  If you want to pull out a quick but healthy meal for the family during the week, it is a wonderful dish.  I'd say it's a children's favourite.

However, the enzyme in pineapple break down the protein in meat very quickly, so try to serve right after cooking.  Otherwise, the meat is going to be mushy.

INGREDIENTS:

1 Pineapple, ripened (you can use canned pineapple)

1 piece of Steak

2 tablespoons Chinese Cooking Rice Wine

1 tablespoon Sugar

2 tablespoons Vegetable Oil

Steamed Rice (for serving)

Check out here to see how to cook rice in a pot

MARINADE:

1 Egg

2 tablespoons Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1/3 teaspoon White Pepper Powder

1 tablespoon Sugar

1/2 teaspoon Cornstarch

1/3 teaspoon Salt

DIRECTION:

1. Slice the beef into about 1/2 cm thick pieces.  Add them in a mixing bowl.  Combine them with the marinade.  With hand, mix it gently until the liquid is absorbed by the meat.  Set aside and allow it to marinate for about 20 minutes.

2. Cut off both ends of the pineapple.  Stand it up.  Cut the skin off from top to bottom along the curve of the pineapple.  Cut off and discard the hard core.  Then, cut the pineapple into bite size.  (You don't want the pineapple to be too small because it will produce too much liquid during cooking).  Set the pineapple aside.

3. Heat up the oil in a large pan over high heat.  Add the beef.  Stir fry until the beef starts to turn colour; about 2-3 minutes.  Add rice wine and sugar.  Stir fry for another minute.

4. Add the pineapple.  Quickly stir fry until the beef is medium-rare and the pineapple is heated through.  Transfer the mixture to the serving plate and serve it with steamed rice.