Ingredients:
- 500g pork belly, cut into thin slices
- Some cornflour
- 2 cups oil for deep frying
Marinade:
- 1 tsp bicarbonate of soda
- 1 tbsp rice wine
- ½ egg
- 1 tbsp cornflour
- ½ tbsp sugar
- ½ tbsp light soy sauce
- Dash of sesame oil and pepper
Sauce:
- ½ tbsp oil
- 1 tbsp chopped garlic
- 3 tbsp water
- 1 tbsp light soy sauce
- 1 tbsp sugar
Preparation:
1) Combine sliced pork belly with marinade and marinate for 1 hour. Coat with cornflour and deep-fry until golden brown and crispy. Dish and drain.
2) Heat up ½ tbsp oil and sauté chopped garlic until fragrant. Add in the remaining ingredients and cook until the sauce thickened. Add in crispy pork belly and mix well. Dish up and serve.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Sunday, April 17, 2011
Double Stir Fried Pork in Soy Bean Paste (Sauce)
Ingredients:
- 1 ½ lb lean pork (loin), cut into ¾ inch cubes
- 3 tbsps oil
- 1 tbsp hoisin sauce
- 1 tbsp dry sherry
- 1 ½ tsps bean sauce
- 1 tbsps soy sauce
- 1 tsp sugar
- 1 tbsp lard
- 1 tsp cornstarch, dissolved in 3 tbsps stock or water
Preparation:
1) Rub the pork with 1 ½ tbsps of oil. Mix together the hoisin sauce, sherry, soy bean sauce, soy sauce and sugar in a bowl. Heat the remaining oil in a wok or pan over high heat. Add the pork and stir-fry over high heat for 2 minutes. Drain the pork and set aside. Discard the cooking oil from the wok or pan.
2) Add the lard to the pan and melt over moderate heat. Add the soy bean sauce mixture and stir well. Add the cornstarch mixture and cook, stirring until thickened.
3) Return the pork to the pan and quick-fry, stirring for 1 minute. Serve hot on a bed of shredded lettuce, if liked.
- 1 ½ lb lean pork (loin), cut into ¾ inch cubes
- 3 tbsps oil
- 1 tbsp hoisin sauce
- 1 tbsp dry sherry
- 1 ½ tsps bean sauce
- 1 tbsps soy sauce
- 1 tsp sugar
- 1 tbsp lard
- 1 tsp cornstarch, dissolved in 3 tbsps stock or water
Preparation:
1) Rub the pork with 1 ½ tbsps of oil. Mix together the hoisin sauce, sherry, soy bean sauce, soy sauce and sugar in a bowl. Heat the remaining oil in a wok or pan over high heat. Add the pork and stir-fry over high heat for 2 minutes. Drain the pork and set aside. Discard the cooking oil from the wok or pan.
2) Add the lard to the pan and melt over moderate heat. Add the soy bean sauce mixture and stir well. Add the cornstarch mixture and cook, stirring until thickened.
3) Return the pork to the pan and quick-fry, stirring for 1 minute. Serve hot on a bed of shredded lettuce, if liked.
Spicy Chinese-style Pork
Ingredients:
- 1 lb. lean, cubed pork
- 6 tbsp. light soy sauce, divided
- 4 tbsp. lemon juice
- 2 tsp. cornstarch
- 4 tbsp. granulated sugar
- 1/8 tsp. red pepper hot sauce
- 1/2 cup water
- 2 cloves minced garlic
- 1 red ell pepper, sliced in strips
- 1 sm. onion, chopped
- 1/3 c. dry roasted peanuts
- 2 tbsps. oil for stir frying
Preparation:
1) Marinate pork cubes in 2 tbsps. soy sauce for 1/2 hour.
2) Mix together remaining soy sauce, lemon juice, cornstarch, sugar, hot sauce and 1/2 cup water. Set aside.
3) Stir fry pork and garlic in 2 tbsps. hot oil until brown; add pepper and onion, cook 3 minutes more.
4) Add cornstarch mixture, cook until thick and bubbly. Add peanuts and serve over rice.
- 1 lb. lean, cubed pork
- 6 tbsp. light soy sauce, divided
- 4 tbsp. lemon juice
- 2 tsp. cornstarch
- 4 tbsp. granulated sugar
- 1/8 tsp. red pepper hot sauce
- 1/2 cup water
- 2 cloves minced garlic
- 1 red ell pepper, sliced in strips
- 1 sm. onion, chopped
- 1/3 c. dry roasted peanuts
- 2 tbsps. oil for stir frying
Preparation:
1) Marinate pork cubes in 2 tbsps. soy sauce for 1/2 hour.
2) Mix together remaining soy sauce, lemon juice, cornstarch, sugar, hot sauce and 1/2 cup water. Set aside.
3) Stir fry pork and garlic in 2 tbsps. hot oil until brown; add pepper and onion, cook 3 minutes more.
4) Add cornstarch mixture, cook until thick and bubbly. Add peanuts and serve over rice.
Barbecued Pork
This is a Southern Chinese recipe.
Ingredients:
- 2 tbsps soy sauce
- 2 tbsps dry sherry
- 2 tsps sesame oil
- 1 tsp salt
- 2 tsps ginger juice
- 2 tbsps clear honey or corn syrup
- ¼ cup sugar
- 1-2 cloves garlic, minced
- 2 lb pork butt, cut into 2 x 2 x 4 inch chunks
Preparation:
1) Mix together the soy sauce, sherry, salt, ginger, honey or syrup, sugar and garlic in a dish. Add the pork and leave to marinate got at least 6 hours in the refrigerator, turning the meat occasionally.
2) Place the pork on a wire rack in a roasting pan. Roast in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 40 to 45 minutes or until tender, basting with the pan juices frequently.
3) Cut into serving pieces and arrange on a plate. Serve hot or cold.
Chef's Note: This barbecued pork can be chopped and used as a filling for Barbecued Meat Buns, a favorite Chinese lunch or snack.
Ingredients:
- 2 tbsps soy sauce
- 2 tbsps dry sherry
- 2 tsps sesame oil
- 1 tsp salt
- 2 tsps ginger juice
- 2 tbsps clear honey or corn syrup
- ¼ cup sugar
- 1-2 cloves garlic, minced
- 2 lb pork butt, cut into 2 x 2 x 4 inch chunks
Preparation:
1) Mix together the soy sauce, sherry, salt, ginger, honey or syrup, sugar and garlic in a dish. Add the pork and leave to marinate got at least 6 hours in the refrigerator, turning the meat occasionally.
2) Place the pork on a wire rack in a roasting pan. Roast in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 40 to 45 minutes or until tender, basting with the pan juices frequently.
3) Cut into serving pieces and arrange on a plate. Serve hot or cold.
Chef's Note: This barbecued pork can be chopped and used as a filling for Barbecued Meat Buns, a favorite Chinese lunch or snack.
Ginger Pork
Serves 6
Ingredients:
- 2 lbs. pork cubes 1-inch size (may be cut from pork chops)
- Flour
- 3 tbsp. cooking oil
- 1/2 c. chicken broth (may use bouillon cubes
- 1/3 c. soy sauce
- 2-4 tbsp. sherry
- 1 sm. clove garlic, minced
- 1 tsp. ground ginger
- 1/4 c. chopped green onion (or regular onion)
- 1 tbsp. honey
- 1 can water chestnuts, drained and sliced
Preparation:
1) Dredge meat in flour.
2) Heat oil in large skillet or electric fry pan.
3) Add half meat; brown quickly. Remove and brown rest of meat. Pour excess oil from pan.
4) Combine chicken broth, soy sauce and sherry. Add other ingredients. Place in pan with meat. Simmer covered 15 minutes or until meat is tender.
5) Add 1 can drained, sliced water chestnuts or bean sprouts (or canned). Heat through. Serve over hot fluffy rice.
Ingredients:
- 2 lbs. pork cubes 1-inch size (may be cut from pork chops)
- Flour
- 3 tbsp. cooking oil
- 1/2 c. chicken broth (may use bouillon cubes
- 1/3 c. soy sauce
- 2-4 tbsp. sherry
- 1 sm. clove garlic, minced
- 1 tsp. ground ginger
- 1/4 c. chopped green onion (or regular onion)
- 1 tbsp. honey
- 1 can water chestnuts, drained and sliced
Preparation:
1) Dredge meat in flour.
2) Heat oil in large skillet or electric fry pan.
3) Add half meat; brown quickly. Remove and brown rest of meat. Pour excess oil from pan.
4) Combine chicken broth, soy sauce and sherry. Add other ingredients. Place in pan with meat. Simmer covered 15 minutes or until meat is tender.
5) Add 1 can drained, sliced water chestnuts or bean sprouts (or canned). Heat through. Serve over hot fluffy rice.
Wednesday, December 15, 2010
Ma-Po Tofu
Ingredients:-
- 1/2 lb ground pork
- 1 box fresh tofu (regular or firm.) Cut in to 1/2 inch cube.
- 3 oz Hot Bean Sauce
- 1 tbs garlic, minced.
- 1 tbs ginger, minced.
- 3 green onion, chopped fine.
- Non-stick oil spray (i.e. Pam)
Preparation:
1) Spray non-stick oil spray in wok. Sauté garlic, ginger and ground pork.
2) Add tofu, stir well. Cook until tofu is hot.
3) Add hot bean sauce and water, mix well. Bring to boil.
4) Turn off heat, add green onion. Mix well.
5) Serve hot with steamed rice.
- 1/2 lb ground pork
- 1 box fresh tofu (regular or firm.) Cut in to 1/2 inch cube.
- 3 oz Hot Bean Sauce
- 1 tbs garlic, minced.
- 1 tbs ginger, minced.
- 3 green onion, chopped fine.
- Non-stick oil spray (i.e. Pam)
Preparation:
1) Spray non-stick oil spray in wok. Sauté garlic, ginger and ground pork.
2) Add tofu, stir well. Cook until tofu is hot.
3) Add hot bean sauce and water, mix well. Bring to boil.
4) Turn off heat, add green onion. Mix well.
5) Serve hot with steamed rice.
Taiwanese Stewed Ground Pork
Ingredients:
- 650 gm ground pork (preferably with lots of fat)
- 1/3 cup sliced shallot
- 2 tbsp minced garlic
- 1/3 cup soy sauce
- 1/4 cup chinese rice wine
- 6 cups water
- 1/4 cup cooking oil
- 2 tbsp sugar
- 2 star anise
- 1 1/2 tsp cinnamon powder (or more to suit your taste)
Preparation:
1) Heat oil, saute chopped shallot and garlic until fragrant
2) Add star anise and ground cinnamon, stir well
3) Add in ground pork and stir quickly to break the meat into small bits.
5) Add soy sauce, sugar and rice wine, once the meat has changed color. Pour six cups of water and cover the pan, let it simmer for 2,5-3 hours.
- 650 gm ground pork (preferably with lots of fat)
- 1/3 cup sliced shallot
- 2 tbsp minced garlic
- 1/3 cup soy sauce
- 1/4 cup chinese rice wine
- 6 cups water
- 1/4 cup cooking oil
- 2 tbsp sugar
- 2 star anise
- 1 1/2 tsp cinnamon powder (or more to suit your taste)
Preparation:
1) Heat oil, saute chopped shallot and garlic until fragrant
2) Add star anise and ground cinnamon, stir well
3) Add in ground pork and stir quickly to break the meat into small bits.
5) Add soy sauce, sugar and rice wine, once the meat has changed color. Pour six cups of water and cover the pan, let it simmer for 2,5-3 hours.
Thursday, December 9, 2010
Imitation Shark Fin Soup
According to Wikipedia in Chinese, many hawkers started selling this soup on street many years ago. Initially they sold genuine shark fin soup in early days as they could buy broken parts of shark fins from restaurants. Then they cooked shark fins with dried black fungus, egg and water chestnut flour. It’s widely accepted by Hong Kong people. The soup was sold in little bowls. So it’s called碗仔翅 in Chinese Cantonese (literally translated into English that is “Shark Fin Soup in Little Bowls”).
Nowadays, the hawkers use cellophane noodles instead of genuine shark fin simply because no restaurants would do so anymore as the price of shark fins has been growing up. Thus, Imitation Shark Fin Soup has come into place. People still love this imitated version, as it tastes delicious, not expensive and easy to prepare.
Ingredients:
- 50 gm skinless chicken breast
- 50 gm lean pork, shredded
- 20 gm Chinese black mushroom, soaked at least 4 hours until soften
- 30 gm cellophane noodles（粉絲or called “glass noodles”）
- 8-10 pieces of dried black fungus (黑木耳 or called "cloud ear" 雲耳or "wood ear" 木耳.)
- 1 egg, lightly beaten
- 2 cups unsalted chicken broth
- 2 cups water
Seasoning:
- 1 Tbsp dark soy sauce
- a dash of sesame oil
- white pepper, to taste
- salt, to taste
Thickening:
- 2 Tbsp water chestnut flour
- 4 Tbsp water
Preparation:
1) Soak black mushrooms, dried black fungus and cellophane noodles separately until soften and drain well.
2) Remove the hard stems of black mushrooms (you can save the stems to cook other Chinese soups if you like), cut into small strips. Trim the dried black fungus. Section cellophane noodles. Set aside.
3) Shred chicken breast and pork into thin strips.
4) Bring chicken broth and water to the boil. Add chicken, pork, black mushroom, dried black fungus and cook for a while until all ingredients are cooked through and softened.
5) Add cellophane noodles and seasoning. Add salt to taste.
6) When it boils again, stir in thickening and beaten egg, mix well. Remove from heat. Use a small bowl to serve!
Nowadays, the hawkers use cellophane noodles instead of genuine shark fin simply because no restaurants would do so anymore as the price of shark fins has been growing up. Thus, Imitation Shark Fin Soup has come into place. People still love this imitated version, as it tastes delicious, not expensive and easy to prepare.
Ingredients:
- 50 gm skinless chicken breast
- 50 gm lean pork, shredded
- 20 gm Chinese black mushroom, soaked at least 4 hours until soften
- 30 gm cellophane noodles（粉絲or called “glass noodles”）
- 8-10 pieces of dried black fungus (黑木耳 or called "cloud ear" 雲耳or "wood ear" 木耳.)
- 1 egg, lightly beaten
- 2 cups unsalted chicken broth
- 2 cups water
Seasoning:
- 1 Tbsp dark soy sauce
- a dash of sesame oil
- white pepper, to taste
- salt, to taste
Thickening:
- 2 Tbsp water chestnut flour
- 4 Tbsp water
Preparation:
1) Soak black mushrooms, dried black fungus and cellophane noodles separately until soften and drain well.
2) Remove the hard stems of black mushrooms (you can save the stems to cook other Chinese soups if you like), cut into small strips. Trim the dried black fungus. Section cellophane noodles. Set aside.
3) Shred chicken breast and pork into thin strips.
4) Bring chicken broth and water to the boil. Add chicken, pork, black mushroom, dried black fungus and cook for a while until all ingredients are cooked through and softened.
5) Add cellophane noodles and seasoning. Add salt to taste.
6) When it boils again, stir in thickening and beaten egg, mix well. Remove from heat. Use a small bowl to serve!
Fried Bee Hoon with Stewed Pork Ribs
Beehoon can be cooked dry or in soup or even in light sauce. It is very commonly cooked in Malaysia and Singapore. The stewed pork ribs are sold in cans and purchased from supermarkets. Of course, you can just heat up the stewed pork ribs and eat it with rice but this is another method to cook it. Tastes good!
Serves 3 to 4 pax.
Ingredients:
- 300 gms of beehoon (pre-soaked for 1 hour and drained)
- 1 can of stewed pork ribs (do not throw the gravy away)
- 150 gms of cabbage (sliced) – you can have more if you like more vegetables
- 1 carrot (optional – sliced into strips)
- 2 eggs
- 3 bulbs garlic (minced)
- 5 bulbs shallots (sliced thinly)
- 3 tablespoons of cooking oil (preferably palm oil)
- 1 cup of hot water
Flavouring
- 1 tablespoon dark soya sauce
- 2 teaspoons light soya sauce (more if you prefer the dish to be saltier)
- Dash of white pepper powder (to taste)
Preparation:
1) Heat oil in wok and fry shallots till golden brown. Remove fried shallots from oil.
2) With the same oil in the wok and at high heat, fry the garlic (till light yellow colour). Add eggs and fry till eggs are slightly brown. Then add cabbage and carrot and stir fry for 2 minutes till vegetables are slightly limp. Add in the stewed pork ribs and its gravy.
3) When the mix above starts to boil, add the beehoon (rice vermicelli) and stir fry for about 5 to 7 minutes.
4) Add flavouring to taste whilst stir frying.
5) Add the hot water gradually to keep the beehoon moist whilst stir frying. Beehoon is cooked when it is no more translucent and is soft.
Serves 3 to 4 pax.
Ingredients:
- 300 gms of beehoon (pre-soaked for 1 hour and drained)
- 1 can of stewed pork ribs (do not throw the gravy away)
- 150 gms of cabbage (sliced) – you can have more if you like more vegetables
- 1 carrot (optional – sliced into strips)
- 2 eggs
- 3 bulbs garlic (minced)
- 5 bulbs shallots (sliced thinly)
- 3 tablespoons of cooking oil (preferably palm oil)
- 1 cup of hot water
Flavouring
- 1 tablespoon dark soya sauce
- 2 teaspoons light soya sauce (more if you prefer the dish to be saltier)
- Dash of white pepper powder (to taste)
Preparation:
1) Heat oil in wok and fry shallots till golden brown. Remove fried shallots from oil.
2) With the same oil in the wok and at high heat, fry the garlic (till light yellow colour). Add eggs and fry till eggs are slightly brown. Then add cabbage and carrot and stir fry for 2 minutes till vegetables are slightly limp. Add in the stewed pork ribs and its gravy.
3) When the mix above starts to boil, add the beehoon (rice vermicelli) and stir fry for about 5 to 7 minutes.
4) Add flavouring to taste whilst stir frying.
5) Add the hot water gradually to keep the beehoon moist whilst stir frying. Beehoon is cooked when it is no more translucent and is soft.
Sunday, December 5, 2010
Kolok Mee
(serves 3 portions)
Ingredients:
- 3 pieces of instant noodles
- 100 grammes of minced pork
- 1/2 bulb of garlic (finely chopped)
- spring onions for garnishing (chopped finely)
- 6 tablespoons of palm oil
Seasoning (for 3 servings):- 3 teaspoons of fish sauce
- 1/3 teaspoon of salt
- 1 teaspoon of light soya sauce
- 1/3 teaspoon of monosodium glutamate
- a couple of dashes of white pepper powder
Marinade (for minced pork):- 2 teaspoons of fish sauce
- 1 teaspoon of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour / potato flour
Preparation:
1) Marinade minced pork for at least 1 hour.
2) Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.
3) Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.
4) Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.
5) In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.
Ingredients:
- 3 pieces of instant noodles
- 100 grammes of minced pork
- 1/2 bulb of garlic (finely chopped)
- spring onions for garnishing (chopped finely)
- 6 tablespoons of palm oil
Seasoning (for 3 servings):- 3 teaspoons of fish sauce
- 1/3 teaspoon of salt
- 1 teaspoon of light soya sauce
- 1/3 teaspoon of monosodium glutamate
- a couple of dashes of white pepper powder
Marinade (for minced pork):- 2 teaspoons of fish sauce
- 1 teaspoon of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour / potato flour
Preparation:
1) Marinade minced pork for at least 1 hour.
2) Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.
3) Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.
4) Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.
5) In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.
Friday, December 3, 2010
Baked Beans with Minced Pork and Potatoes
Ingredients:
- 1 tin of baked beans
- 50 grammes pork mince
- 1-medium sized potato (diced)
- 1 medium sized onion (chopped)
- 1/2 tin of water (use baked beans tin to measure)
- 2 tablespoons Cooking oil (palm oil)
Seasoning:
- 2 teaspoons tomato ketchup
- a pinch of salt
Preparation:
1) Heat oil in wok and fry potatoes till golden brown. Remove fried potatoes and set aside. Remove oil and leave just about 1 teaspoon of oil in the wok.
2) Fry the onions till aromatic.
3) Add minced pork and stir fry till cooked.
4) Add baked beans and return the fried potatoes into the wok. Stir well.
5) Add water and seasoning and bring to boil prior to serving.
- 1 tin of baked beans
- 50 grammes pork mince
- 1-medium sized potato (diced)
- 1 medium sized onion (chopped)
- 1/2 tin of water (use baked beans tin to measure)
- 2 tablespoons Cooking oil (palm oil)
Seasoning:
- 2 teaspoons tomato ketchup
- a pinch of salt
Preparation:
1) Heat oil in wok and fry potatoes till golden brown. Remove fried potatoes and set aside. Remove oil and leave just about 1 teaspoon of oil in the wok.
2) Fry the onions till aromatic.
3) Add minced pork and stir fry till cooked.
4) Add baked beans and return the fried potatoes into the wok. Stir well.
5) Add water and seasoning and bring to boil prior to serving.
Saturday, November 27, 2010
Chinese Hot and Sour Soup
Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger. The "hot" part comes from white pepper, or in some cases, chili pepper, and the "sour" part comes from Chinese black vinegar. For a vegetarian version of Hot and Sour Soup, leave out the pork.
Serves about 4pax (Using a 2-quart pot)
Ingredients:
- 1 cake tofu (fresh, if possible)
- 2 ounces pork tenderloin / chicken / shrimp
Marinade:
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon tapioca starch (or cornstarch)
Other:
- 1/2 cup bamboo shoots
- 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
- 1 small handful dried lily buds
- 1 Tbsp cornstarch dissolved in 1/4 cup water
- 1 egg, beaten
- 1 green onion, finely chopped
- 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
To Taste:
- 1 teaspoon salt, or to taste
- 1 teaspoon granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
- 1 teaspoon sesame oil
- White pepper to taste (no more than 1 tablespoon)
- Hot chili oil, to taste, optional
Preparation:
1) Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
2) Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.
3) Reconstitute the fungus / mushrooms, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
4) Reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends and shred.
5) Fill your pot about halfway with water and set it to boil. Peel shrimp and toss the shells into the water to flavor the broth. If you're using chicken or pork, slice them first, and saute the meat in a small drizzle of sesame oil in the pot until almost cooked and then add water. You can omit meat entirely if you're vegetarian as the vinegar and soy sauce will give the soup plenty of flavoring.
6) When the water has boiled, scoop out the shrimp shells and add in tofu, tree ear fungus, bamboo shoots, shrimp, lily buds, and mushrooms. Add more water to the pot if the ingredients make the soup too dense.
7) Beat the eggs in a bowl and slowly pour eggs into the pot, stirring all the while to create rivulets of "egg drops." Do this before adding in the vinegar or the egg won't form rivulets and will just turn the broth murky.
8) Turn heat down to medium-low to let the soup simmer. Dissolve 1 tblsp of cornstarch to a bit of cold water and add that to the pot to thicken the soup.
9) Add just a drizzle of sesame oil. Then start adding in various amounts of soy sauce, vinegar, and pepper to your taste. Chinese black vinegar is milder than other varieties but doesn't have a harsh aftertaste. Allow the soup to simmer for about 10 minutes so the flavors can meld before you taste it again and decide to add in more seasoning. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). As for the white pepper, you want to just be able to taste it, but don't actually want it to be spicy
10) Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as desired.
Serves about 4pax (Using a 2-quart pot)
Ingredients:
- 1 cake tofu (fresh, if possible)
- 2 ounces pork tenderloin / chicken / shrimp
Marinade:
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon tapioca starch (or cornstarch)
Other:
- 1/2 cup bamboo shoots
- 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
- 1 small handful dried lily buds
- 1 Tbsp cornstarch dissolved in 1/4 cup water
- 1 egg, beaten
- 1 green onion, finely chopped
- 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
To Taste:
- 1 teaspoon salt, or to taste
- 1 teaspoon granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
- 1 teaspoon sesame oil
- White pepper to taste (no more than 1 tablespoon)
- Hot chili oil, to taste, optional
Preparation:
1) Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
2) Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.
3) Reconstitute the fungus / mushrooms, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
4) Reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends and shred.
5) Fill your pot about halfway with water and set it to boil. Peel shrimp and toss the shells into the water to flavor the broth. If you're using chicken or pork, slice them first, and saute the meat in a small drizzle of sesame oil in the pot until almost cooked and then add water. You can omit meat entirely if you're vegetarian as the vinegar and soy sauce will give the soup plenty of flavoring.
6) When the water has boiled, scoop out the shrimp shells and add in tofu, tree ear fungus, bamboo shoots, shrimp, lily buds, and mushrooms. Add more water to the pot if the ingredients make the soup too dense.
7) Beat the eggs in a bowl and slowly pour eggs into the pot, stirring all the while to create rivulets of "egg drops." Do this before adding in the vinegar or the egg won't form rivulets and will just turn the broth murky.
8) Turn heat down to medium-low to let the soup simmer. Dissolve 1 tblsp of cornstarch to a bit of cold water and add that to the pot to thicken the soup.
9) Add just a drizzle of sesame oil. Then start adding in various amounts of soy sauce, vinegar, and pepper to your taste. Chinese black vinegar is milder than other varieties but doesn't have a harsh aftertaste. Allow the soup to simmer for about 10 minutes so the flavors can meld before you taste it again and decide to add in more seasoning. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). As for the white pepper, you want to just be able to taste it, but don't actually want it to be spicy
10) Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as desired.
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