Chinese roast pork

1. 1 pork shoulder, marinate overnight with:

• 3 tbsp soya sauce
• 1 tbsp sesame oil
• 3 tsp Chinese spice
• 2 tsp sugar
• 2 tbsp mirin
• 3 cloves garlic, chopped
• 1 piece ginger, sliced
• 1 tsp ginger ground (optional)
• 1 tsp sesame seed (optional)

2. Oven roast 150c for 40-50 mins

3. Cool for 10 mins then slice

4. Add some water to the remaining sauce and drizzle over the pork slices. Serve with rice.

Taiwan pride - Beef Noodle

Base recipe

Beef brisket - 1-1.5kg, cut into 4cm cubes

Group A
4 Spring onion - cut side ways
6 ginger slices
6 cloves garlic
1 red chilli pepper, halved

Group B
2 tomatos, peeled and quartered
1 onion, quartered
2 carrots, in chunks

Coriander - to serve
Plain noodle - to serve

Spice base:

Group A
Black bean paste - 3 tbsp
Taiwan BBQ sauce 沙茶醬 - 2 tbsp
Chilli paste - 1 tsp

Group B
Soya sauce - 100-150ml
Rice wine - 3 tbsp
Sugar - 1 tbsp
Star anise (optional) - 3 pieces

1. Briefly boil beef cubes in boiling water to wash out the blood, set aside
2. Fry Group A ingredients and spice base on medium heat, set aside
3. Fry Group B ingredients and spice base, plus the beef cubes from step 1., add mixture from step 2.
4. Add 1-1.5 litre of water or beef stock
5. Cook on low heat for 2 hours (minimum)
6. Sprinkle spring onion / preserved cabbage / coriander to serve

滷豬腳 Taiwanese pig feet stew

Recipe adapted for rice cooker.
- pieces of pig feet/knuckles.
- 5 garlic cloves
- 3 chili
- 1 inch of ginger
- spring onion
- 1/2 cup soya sauce
- 1 cup rice wine
- 1/2 cup water
- 1 tbsp sugar
- 滷包 (twnese spice mix pouch)
- salt

1. Wash and boil the pig feet briefly to remove any dirt or hair fragments.
2. Roughly chop the ginger and spring onion to 4-5 chunks. Slightly crack each garlic clove.
3. Place all the ingredients: feet, chili, garlic, sugar, soya sauce, rice wine, spice mix and water into the rice cooker pot.
4. Cook! If you don't have a rice cooker, you can also stew the feet over medium-low flame until tender. For rice cooker, cook first with half a cup of water in the outer pot, then 1/3 cup again. Fish out the spice mix pouch after the first cooking stage to avoid overpowering taste.
5. Check that the stew is salty enough, add salt if required. Leave the feet overnight in the stew sauce, cook again for the final time next day with 1/3 cup water in the rice cooker (or over flame) to tenderize the skin.

Teriyaki chicken with wild rice and fresh vegetables

Teriyaki chicken with wild rice and fresh vegetables
Originally uploaded by chowen

- Marinate 3-4 chicken thigh in teriyaki sauce
- slice 2 spring onion
- prepare fresh vegetables: broccoli and soya beans
- cook rice according to packet

1. pan fry chicken on high heat until browned (2-3 mins on either side), then turn low heat till cooked through, keep a lid on (5-8 mins)
2. place vegetables in salted boiling water, mix lightly in goose fat
3. sprinkle spring onion and/or toasted sesame seeds
4. left over sauce can be used to mix in the rice for added flavour!

親子丼

親子丼
Originally uploaded by chowen

Easy dish using left over food and is quick to make.

200g chicken strips
1 chili
2 eggs, beaten
1 tsp black sesame
2 spring onions, cut sideways
1 tsp sesame oil
1 tbsp mirin

1. stir fry the spring onions in a little bit of oil on high heat, when sizzling, add the chicken
2. fry the chicken on medium heat, until cooked
3. add freshly cut chili (add this in step 1 to make it spicier)
4. mixed all together with some sesame oil and mirin, cook for a further minute
5. pour the egg over the dish, cook first on high heat until the egg sauce starts to solidify, turn on low heat - fluff the egg gently by running the spatula along the pan
6. serve on top of plain rice and sprinkle black sesame on top