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.

tartlet light lunch

summer tarts
Originally uploaded by chowen

- 4-6 ready made savory tart case
- small pieces of sausages (using one sausage)
- baked salmon fillet (1 piece - I used left over from dinner)
- 2 eggs
- single cream, 60ml
- grana cheese, to garnish
- rocket salad or any other salad

1. Pre-heat oven 180 for 10 mins
2. Chop and sprinkle salmon / sausage in the different tart case
3. mix the eggs with cream together until thoroughly blended together
4. Pour mixture (3) into the tart cases
5. place in the oven for 10 mins
6. sprinkle grana cheese, serve with rocket on the side

Salty pork

Pork
Originally uploaded by chowen

4 thin slice escalope pork, marinate for 20 mins in
- 1 tbsp soy sauce
- 2 tbsp mirin (cooking sake)
- 1 tsp sugar

1. Fry 1 sliced onion in 1 tbsp walnut oil until slightly browned
2. add 2 spring onion, sliced length-ways, empty the pan and set the content aside
3. use the left over juice, place pork slices flatly in the pan
4. fry for a couple of minutes on both sides
5. when the pork is cooked, add the onion back and do a stir fry by mixing all the ingredients together

豆腐燒 tofu mince

豆腐燒
Originally uploaded by chowen.

3 cloves of garlic
400g minced pork
1 box of tofu, dried, cut into pieces
peas
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp peanut oil

1. Heat the peanut oil and fry the garlic on high heat for 2 mins
2. fold the minced pork in, stir until the meat is cooked
3. add tofu and drizzle sesame oil on top
4. simmer on low heat for a further 5 mins
5. add peas (or small chunks of carrots)
6. serve with plain rice

katsu (pork)

katsu
Originally uploaded by aevwang.

2 pork escalope
2 eggs, beaten
flour
breadcrumbs
salt
Oil

Flatten the pork escalope. Season both sides with salt and coat with flour, then dip in the egg mixture. Finally coat with breadcrumbs and fry both sides for a few minutes. Drained the excess oil on kitchen towel before serving.

mince pork and egg-plant 茄子堡

pork egg-plant
Originally uploaded by aevwang.

1 egg plant, sliced
300g minced pork
1 onion
1 spring onion
mushrooms
slices of ginger
salt, pepper, soy souce

fry onion and ginger in peanut oil, add mince pork and the mushroom and cook until softened.
Add egg plant and the soy souce, simmer for 3 mins,
serve with freshly chopped spring onion and boiled rice

sausage fried rice