HONEY-GLAZED ROAST PORK

*NOTE: YOU CAN CLICK EACH PHOTO TO SEE A MUCH BIGGER PICTURE.


INGREDIENTS:


2 tablespoon clear honey
1 tablespoon rice vinegar
2 tablespoon light brown sugar 
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
2 teaspoon five spice paste
500g/ 1 lb 2 oz pork fillet in one piece
3 tablespoon rice wine vinegar
1 teaspoon cornflour
175 ml/6 fl oz chicken stock
Stir-fried vegetables, to serve


WHAT TO DO:


1.  Mix together  the honey, vinegar, sugar, hoisin sauce, soy  sauce and peppercorns in a wide, non-metallic bowl and spice paste.  Pour over the pork.   Cover and leave to marinate in the fridge overnight.
2.  Preheat the oven to 200 Degrees Celsius /400 Degrees Fahrenheit/Gas Mark 6.  Drain the pork, reserving the marinade, and place on a wire rack in a roasting tin.
3.  Pour a 2.5-cm/1-inch depth of boiling water into the tin and place in the oven for 20 minutes.
4.  Turn the pork over, brush with the marinade, then cook for a further 20 minutes, or until there is no trace of pink in the juices.
5.  Mix the rice wine and cornflour to a smooth paste, then place in a pan with the reserved marinade and stock.
6.  Bring to boiling point, whilst stirring,  then simmer for 2 minutes until thickened and clear. 
Slice the pork thinly and serve with the sauce spooned over.  Serve with stir-fried vegetables.


ENJOY!

PORK SIOMAI (DUMPLINGS)

*NOTE: YOU CAN CLICK EACH PHOTO TO SEE A MUCH BIGGER PICTURE.


INGREDIENTS:


2 1/2 lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tablespoon sesame oil
1 tablespoon ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 1/2 cups white mushroom, minced
1 pack won ton wrapper
1/4 cup scallions, minced
2 teaspoons salt
1 piece raw egg
water for steaming


PROCEDURES:

1. Combine all the ingredients except for the water and won ton wrapper and mix thoroughly.
2.  Wrap the mixed ingredients using the won ton wrapper.
3.  Using steamer, steam the wrapped siomai (dumplings) for 15 to 25 minutes.  The time depends on the size of each individual piece (larger size means more time of steaming).
4.  Serve hot with kikkoman soy sauce and calamansi or lemon dip.

*YOU CAN ALSO FRY THIS SIOMAI (DUMPLINGS) ITS ALSO DELICIOUS WHEN ITS FRIED!

*IT'S ALSO VERY DELICIOUS IN SOUPS! JUST ADD DESIRED VEGETABLES, CHICKEN STOCKS OR USE CHICKEN CUBES AND THAT'S IT. JUST PUT EVERYTHING IN THE POT AND PUT THE SPRING ONIONS AT THE END FOR DECORATIONS.

ENJOY!

TERIYAKI STEAK WITH BARBECUED PRAWNS

*NOTE: YOU CAN CLICK EACH PHOTO TO SEE A MUCH BIGGER PICTURE.


INGREDIENTS:

4 beef steaks, about 150g/ 5 1/2oz each
2 tablespoon vegetable oil
1 bunch of pak choy (would be good too if you use beansprouts)
4 spring onions, trimmed and finely sliced
salt and pepper

TERIYAKI SAUCE:

2 tablespoon mirin (Japanese rice wine)
2 tablespoon sake or pale dry sherry
4 tablespoon dark soy sauce
1 teaspoon granulated or caster sugar


WHAT TO DO:


1.  Season the steaks with salt and pepper to taste and set aside.
2.  For the sauce, combine the mirin, sake, soy sauce and sugar in a bowl, stirring well.
3.  Heat 1 tablespoon of the oil in a frying pan over a high heat.  Add the pak choy and fry quickly, tossing in the hot oil for 30 seconds.
4.  Remove from the pan and drain on kitchen paper.
5.  Add the remaining oil to the pan and, when hot, add the steaks.  Cook for 1-3 minutes on each side, or until cooked to your liking. Remove from the pan and keep warm.
6.  Remove from the heat and add the sauce and spring onions.  Return to the heat and simmer for 2 minutes, stirring until the sauce thickens slightly and is glossy.

Slice each steak and arrange on a bed of pak choy or beansprouts.  Spoon over the sauce and serve immediately.

*FOR THE BARBECUED PRAWNS... I JUST MARINATE IT WITH SPICY BARBECUE SEASONING AND ADD OLIVE OIL INTO IT.  THEN FRY IT WITH THE THE MARINADE FOR 2 MINUTES.

ENJOY!

AMERICAN PANCAKES WITH THE TOPPINGS OF YOUR CHOICE

*NOTE: YOU CAN CLICK EACH PHOTO TO SEE A MUCH BIGGER PICTURE.


"American pancake recipe is really the best for me coz its soft, foamy and taste good!  Just put any toppings of your choice and  it would make the best pancake ever!"


YOU WILL NEED:


350g (1 1/2 cups)  flour
1 tablespoon sugar
3 teaspoons baking powder
1 egg
1 teaspoon salt
3 tablespoons melted butter
1 1/4 cups (300ml) milk


PANCAKE BATTER:

In a large bowl, combine 1 1/2 cups (350g) flour, 3 tsp. baking powder, 1 tbsp. sugar and tsp. salt.  Whisk all dry ingredients together.  Make a well in the middle of the dry ingredients and pour in 1 beaten egg, 3 tablespoons melted butter and 1 1/4 cups (300ml) milk.  Whisk until the batter thickens.

HOT GRIDDLE:


Add 1 tbsp butter to a pan over medium heat.  Let the butter melt and coat the pan.  Scoop a quarter of the batter into the hot pan.  When it starts to bubble on top, flip the pancake over and brown for another minute.  Remove the pancake, add more butter and repeat.


SERVE:


Dress up the pancakes by adding sliced strawberries, blueberries, bananas and other fruits that you like and also some delicious syrup like maple syrup, strawberries syrup and chocolate syrup and whipped cream.  Top your pancakes anything you like.  


ENJOY YOUR BREAKFAST!

CREPES WITH HAZELNUT NUTELLA

*NOTE: YOU CAN CLICK EACH PHOTO TO SEE A MUCH BIGGER PICTURE.

"Kids would love this crepes filled with hazelnut nutella!  It's sooooooo yummy! My son asked for seconds... And told me he would love to have this for his breakfast all the time!"

CREPES WITH HAZELNUT NUTELLA

2 large eggs
1 cup whole milk
1 cup plain flour
Pinch of salt
2 tablespoon butter
4 tablespoon hazelnuts, peeled, toasted, chopped (or any nuts will do)
1 small jar Nutella hazelnut spread

In a non-reactive bowl, whisk together the eggs and milk.  In a separate bowl mix the flour and salt.  In a small pot or saute' pan over low heat melt the butter and cook it until it is light brown.

Add the egg and milk mix to the flour and salt salt mix well so that there are no large clumps.  Add the browned butter and mix to incorporate, being careful not to overwork batter.  The batter should just coat the back of a spoon.  If it seems to thick, thin it out with a little more milk or water.  Let the batter rest for 1 hour prior to cooking crepes.

Once crepes are cooked, lay them out on a flat surface.  Spread each crepe with about 1 tablespoon of hazelnut spread of Nutella and serve with a little bit of icing sugar and nuts...any nuts will do.