Archives for posts with tag: recipe

OLYMPUS DIGITAL CAMERADIA200xH230mm, China

While you are getting tangerine and kamquat for X’mas, get an extra portion of kamquat and preserve them.

 The Chinese believe that the salted kamquat is a natural remedy for any throat irritation or ailment.  Here is the recipe;

  1. soaked the kamquat in a bowl of water with a handful of salt for 10mins, washed, rinse and dry
  2. blanch the kamquat in boiling water (dont over cook them)
  3. put in a sieve and let dry for a day
  4. stir fried some ginger slices with salt
  5. place a layer of kamquat at the bottom of the jar, cover with a layer of sea salt
  6. repeat until the jar is full or when you run out of kamquat
  7. seal the top of the jar with a piece of a paper and tied it to the mouth of the jar
  8. place the jar in a cool dark dry place
  9. the kamquat will be ready in a couple of days, but as usual the longer it is kept, the better the effect
  10. to use; put a preserved kamquat in a cup, topped with boiling water and give the kamquat a squeeze with a spoon.

While typing this, I wonder if I should try a sweet version with cinnamon and sugar this year ….

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pork belly

W55xD60xH60mm, China

Got your appetite ready for the Chinese New Year fest?  Would this slow cook pork belly make your mouth watery?

Fear not for the cholesterol, this is in fact a piece of stone which naturally reassemble the most desirable cut the “5 layers belly” where five thin layers of muscles is sandwiched in between layers of fat.

The most famous pork belly dish in China would have to be the Dong Po Rou, invented by the Sung scholar Su Dong Po.  He was arrived in Huang Zhou as the new governor only to find half of the West Lake was covered with a kind of wild grass, he ordered for the grass to be cleaned up and developed a waterway system that not only prevented flooding but also made use of the water for cultivation.  For the revival of the beautiful West Lake, the residents brought also their precious pork and order them to him.  Su Dong Po accepted all the offerings, but instead of keep them all for himself, he asked his chef to cook the meat with his special recipe and give a piece to every household.  They have never tasted anything so delicious and here it is;

INGREDIENTS

  • 1 piece of pork belly 120x120mm
  • a couple of spring onion, cut half in length
  • few slices of ginger
  • strings
  • 50g sugar
  • 120g Chinese wine or dry sherry
  • 70g light soya sauce
  • water

METHOD

  1. tied the pork belly as if you are putting a ribbon on a present
  2. blanch it quickly in boiling water and take out
  3. in a casserole, put the spring onion and ginger slices at the bottom, then put in the pork skin side down
  4. follow by the sugar, soya sauce and wine, then top up with water, put the lid on.
  5. bring to boil then turn the heat down to the smallest and slow cook for 30 mins then turn the meat over so that the skin faces up and cook for another 30 min.
  6. cut the meat into four piece and serve with a hot bowl of rice.
  7. enjoy!

pork

duck

L350xW190xH200mm, China

A wood carving of a duck with hand painted feathers.

I am afraid there is no Chinese legends of ducks but only recipes …

Cantonese Roast Duck

INGREDIENTS

  • 1 duck
  • 1 tbs of honey
  • Chinese spiced salt

METHOD

  1. set up an area where you can hang the duck for 8 – 12 hours (e.g. over the sink, etc.)
  2. fill up the kettle and put it on.
  3. spoon out 1 tbs of honey and put the spoon in a mug.
  4. wash the duck and clean out all the giblets
  5. pour half a mug of hot water into the honey containing mug.
  6. in an unplugged sink, carefully pour the rest of the boiling water over the outside of the duck, you will notice the skin will tighten up as the water touches.
  7. hang the duck and pour the honey water over the skin.
  8. leave the duck alone for 8 – 12 hours
  9. in a preheated oven  roast the duck breast side up for 20 mins at 180c, turn it over and roast for another 20 mins, then breast side up again for another 20 mins.
  10. leave to rest for 15 mins if you can resist the temptation, carve it out, sprinkle with salt and enjoy!

DIA20xH40mm, Thailand

This miniature silver kettle was selected by Furze for the Something Old Something New exhibition and is available at both Mountain Folkcraft and Soil.

Since we have the kettle on, I will share with you a Thai Iced Tea (Cha Yen) recipe.

INGREDIENTS

  • 5 Tbs Thai tea powder
  • 4 Tbs sugar
  • 3 Tbs sweet condense milk
  • 2 cups water
  • milk
  • ice cubes
  1. Bring the water to a simmer, turn off the heat and add the Thai tea powder
  2. Stir and let it brew for 5 – 10 mins
  3. Pour the tea over a fine sieve or a cheeze cloth to get rid of the tea leaves
  4. Add in the sugar and the condense milk, stir well and let it cool down
  5. When it has cool down to room temp, fill a glass with ice and pour in the tea
  6. Add in a dash of milk and enjoy!

DIA250mm (BOWL DIA220mm), China

This lotus leave was the lid for a container which unfortunately is not with us anymore.  I think it will make a great presentation for lotus leave rice if you have a bowl of similar size or best of all make a  pottery one.  This will be my new pottery project, will keep you updated on this.  Meanwhile, you can start practicing on making my favorite lotus leave rice first.

INGREDIENTS (for 2)

  • 1 lotus leaf (fresh if possible)
  • 300g cooked rice
  • 0.5 tsp salt
  • 40g diced roast duck
  • 40g diced roast pork (Char Shui)
  • 40g diced prawns
  • 40g diced crab meat
  • 40g diced mushroom
  • 1 egg
  • 3 tbs water
  • 2 tsp soy sauce
  • 1 tsp chinese wine
  • 1 tsp sesame oil
  • 0.5 tsp salt
  • 0.5 tsp sugar
  1. wash the lotus leaf thoroughly then put it in boiling water till soft, rinse with cold water and pad dry.
  2. make a thin omelet with the egg, let cool and cut into thin slices.
  3. heat the wok with a little hot till smoke raises, add in and stir fried the diced prawn followed by the diced roast duck, char siu, mushroom and finally the rice and the seasoning.
  4. brush the lotus leave with oil, spoon in the fried rice and fold up the lotus leave like a gift.
  5. put it in a bowl and steam for half and hour.
  6. put the lotus leaf parcel in a nice container and enjoy!

L150xW70xH70mm, Thailand

This bamboo weaved box is a rice serving basket for Thai sticky rice.  So finely made, it is perhaps too precious to be used for a daily task.  Here is the recipe for Thai sticky rice for 2 persons.

INGREDIENTS

  • 1.5 cup glutenous rice (sweet rice)
  • 0.5 tsp salt
  • water
  1. wash the rice thoroughly
  2. soak the sweet rice in water with the salt  for 1-2 hours (this will shorten the cooking time)
  3. pour the sweet rice through a sieve
  4. put the sieve with a lid over a saucepan and steam 
  5. after 10 mins, flip the rice over and steam for another 5 mins
  6. put into contain and serve

L150mm, Indonesia

This is a wooden letter opener with a goat figurine as a handle.

I would like to share with you a lamb satay recipe.

SATE KAMBING (make 15 skewer)

INGREDIENTS

  • 500g spring lamb (cut into W25xT20mm slices)
  • satay sticks
  • diced cucumber
  • peanut sauce
MARINADE
  • 6 shallots (chopped)
  • 3 cloves garlic (chopped)
  • 2 lime leaves (chopped)
  • 100ml soya sauce
  • 1tsp chili powder
  • 1.5tsp ground coriander
  • 1.5tsp ground cumin
  • 1.5tsp cayenne pepper
  • 1tbs brown sugar
  • 2tbs peanut oil
  • salt
METHOD
  1. marinate the lamb slices in the fridge for 10-12 hours
  2. grill the shewered meat, ideally over charcoal, until cooked
  3. dipped in peanut sauce and enjoy with the cumcumber