Tag: pork

MY KINDA ….. CHINESE LUNCH

~ rhondalackman ~ Leave a comment

Hi all. Today sharing “MY KINDA CHINESE LUNCH” ….. Hope you like it. I made Mixed Chow, Stir Fried Prawns and Pork Spare Ribs done my way.

STIR FRIED PRAWN:

INGREDIENTS:

500 gms Prawns to be cleaned,
de-veined and washed thoroughly.
Onions 2 – to be cut into 4 and the flakes to be separated.
Capsicum 1 – to be cut into cubes.
Soya Sauce 1 Tbsp.
Chilli Flakes 2 Tsps.
Oyster Sauce 2 tsp.
Cornflour 1 heaped Tbsp.
Refined Oil and Salt according to your requirement.
Use all the the Ingredients more or less accordingly.

METHOD:

Heat oil when hot add the prawns and a little salt and let them cook till they turn pink in colour. When oil surfaces add the Onions, Capsicum, Soya Sauce, Oyster Sauce, Chilli Flakes and Salt. STIR Fry for 4-5 mins. Add a tbsp of Cornflour to 3/4 cup of water mix and add, when it thickens remove.

YOUR STIR FRIED PRAWNS ARE READY
ENJOY!!!

PORK SPARE RIBS ….. MY WAY:

INGREDIENTS:

2-3 Large Ribs to be cut into 3 pcs each, cleaned and washed thoroughly and leave in a Colander for all the water to drain out completely.

TO BE GROUND TO A FINE PASTE:

Onion 1, Ginger 1″ piece,
Garlic 6-8 Cloves, Pepper Corns 12,
Dry Red Chillies 2 – 4, Mustard/Rai 1/2 Tsp (optional).

1 tbsp Soya Sauce. Sugar and Salt to taste. No Oil to be added as I made this dish without oil.

METHOD:

Marinate the Spare Ribs in all of the above ground spices for 2 hrs.

Put the marinated Spare Ribs into a Pressure Cooker add 2 Cups Water and cook on sim for 15 mins after full pressure has reached. Turn the stove off and open after the pressure releases itself. Check the salt add if required. Check the meat if its done, if not, pressure cook for 3-5 mins more. Turn the stove off and release the pressure immediately. Now stir the contents and dry up any liquid till oil surfaces. (If there is too much oil remove accordingly. I removed 3/4 cup of Oil which I put aside and used to fry my Chow). Brown the Ribs well in the oil. Then add a heaped Tbsp of Cornflour to 3/4 cup water, stir well and add, cook till the gravy thickens and remove.

“PORK SPARE RIBS ….. MY WAY” is READY ENJOY!!!

I am not giving the Recipe for the
MIXED CHOW as we all know how to make the same. I am sharing all the INGREDIENTS I used with you and if you still wish me sharing my METHOD with all of you I am open to doing the same.

The Ingredients I used for my
MIXED CHOW were:-

1 Chicken Breasts, 1 Spare Rib which were both pressure cooked till done. Prawns cooked till pink with a pinch of salt for 3 mins, 2 Rashers of Bacon, 3 Eggs made into 5 Omelets and cut into 2″ strips, 8 Baby corns, 1/2 pkt Mushrooms, 1 small bundle Spring onions, Carrot and Beans.

A tip learnt from my lt Dad ….. He would crush 1/2 a sml head of Garlic with the skin and burn till black in the oil then discard the burnt Garlic and start the frying of his Fried Rice or Chow etc. The burnt Garlic gives the oil a nice aroma and the dish a different sort of flavour. This is an OPTIONAL Choice of course…

PORK VINDALOO

~ rhondalackman ~ 1 Comment

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  • 1 kg Pork medium cut
  • 1 head of garlic
  • 1″ pc ginger
  • 6 dry chilies (add less if you don’t want it spicy)
  • 1 tbsp mustard seeds
  • 1 tbsp turmeric powder
  • salt to taste
  • 1 tsp Coriander/Dhania seeds
  • 1 tsp Cumin/Jeera seeds
  • Mustard Oil according to your preference
  • A paste made from 3 onions
  • 1 cup of vinegar

METHOD:

Marinade

Soak the Ginger, garlic, chillies and mustard seeds in the vinegar
for an hour. Strain the spices and keep the vinegar aside. Dry grind the spices by pounding or in a mixer (You can add a dash of vinegar to help the blades spin). The paste should be roughly done and not smooth. Now, marinate the meat overnight or for 2-3 hrs using the paste, tumeric powder, salt and oil. Keep it covered and mix it a couple of times for the spices to infuse and blend well with the meat.

Cooking

Add a little mustard oil in the pressure cooker. When hot and the smell of the mustard oil leaves, add the onion paste and fry til it starts changing colour. Now, add the marinated meat and mix well. Cook on high heat for 3 mins then put it on sim for 5mins to allow the oil and juices to come out from the meat. Fry the meat in this for a couple of minutes more then add the vinegar (You can add 1/2 cup more if required). Stir and close cooker. When it reaches full pressure, cook on sim for 12 mins. Turn the stove off and allow the pressure to drop. Open and check if the meat is done. If not, pressure cook for only 3 mins more. Open immediately after the pressure drops. Now in a frying pan, dry fry the dhania/jeera seeds till it turns a lovely brown (dont burn). Make a powder from this and add it to the vindaloo. Mix the curry well and fry till the oil surfaces. You can use the ready made powders as well, but, the seeds taste the best. This dish is cooked only in vinegar and will keep for over a week and maybe more if you want to make more than a kg of meat.

The same can be prepared with beef, chicken, fish and prawns.

We eat this with Potato Bharta or steamed rice.

Enjoy!!