Hakka Mei Cai Kou Rou 梅菜扣肉 (Pork Belly with Preserved Vegetables) Recipe

Here's a very presentable, stunning dish that you can make to impress your loved ones who are fans of Pork or Salted Vegetables!

My first attempt I tried simmering the pork but it ended up drying out. Deary is impressed with this second attempt, though - he said it tasted perfect! There are so many versions all with or without different ingredients out there; The below is what I've come out with after studying a few recipes and adjusting based on my experience. Do give it a try, and hope you like it too!


Recipe for 4-5 portions
Pork Marinate Ingredients
600g to 650g sliced Pork Belly
3 tablespoons of Dark Soya Sauce
5 tablespoons of Light Soya Sauce
2 tablespoons of Sugar
1 tablespoon of Shao Xing Wine (Cooking Wine)
1 teaspoon of Five Spice Powder

1. Rinse and dry the Pork Belly and slice into 1cm thick slices.
2. Mix and combine the marinade.
3. Arrange the meat in a ziplock bag pour in the marinade.
4. Put it in the fridge to marinate overnight or at least for 30mins over the counter.

Mei Cai 梅菜 base Ingredients
300g Sweet Mei Cai 梅菜 (Sweet Preserved Green Mustard)
150g Salted Mei Cai 梅菜 (Drained weight, packed weight 200g)
3 tablespoons Vegetable Oil
8 cloves of diced Garlic

1. Rinse the Mei Cai under running water for about 10 minutes.
2. Soak the Mei Cai for at least 6 hours, rinsing and changing water every 2 hours.
3. Diced the Salted Mei Cai. Slice the Sweet Mei Cai into 1.5cm strips. Squeeze them dry.
4. Heat up a wok, add oil and diced Garlic and pan fry the mei cai over low heat until it is dry and slightly brown and releases its' fragrance/aroma.

Assembling / Plating / Presentation next:

1. When the Mei Cai is cooked, place it in a deep steaming plate or bowl, evenly flattening it.
2. Arrange the marinated sliced Pork Belly on top of the Mei Cai (as shown).
3. Pour all the marinade over the Pork Belly.
4. Put it in a steamer and steam for 2 hours or until meat is tender.
5. Remove from heat and serve hot.

It's delicious!


Enjoy~

Notes:
- The preparation of the Mei Cai is critical from soaking to changing water to rinsing. This is to get rid of the saltiness of the Mei Cai and the sands/dirt it might carry. Taste a small portion to make sure it is not salty.
- Sweet & Salted Mei Cai can be adjusted to your liking.
- If you're adding Yam in between the Pork, ensure it is thinly sliced so it would not overpower this dish.
- If you're changing this recipe to simmer (over rice or in slow cooker), add 1 Litre of chicken or pork broth and let it simmer over low heat for 2 hours.

Varieties that we have created:
1. Hakka Mei Cai Kou Rou with Yam 梅菜芋头扣肉 (Preserved Vegetables with Pork Belly & Yam)
This version is very popular. Just add 5mm thin slices of yam in between the pork, however double the base marinade. We'll make this one day when we have guests that will help us eat as we're not big fans of yam.

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Steam Broccoli and Shiitake Mushroom Recipe

It's a myth or it might be scientifically proven thatsteam vege will retain all the nutritional value. So, here we are trying out steam vegetables. It's tricky to not over steam if not it'll be too soft and turn yellowish green.


Ingredients
1 Broccoli (cut to bite size, stem slice thinly.)
4 cloves of Garclic (thinly sliced)
4 big Fresh Shiitake Mushroom or 6-8 small Fresh Shiitake Mushroom

Arrange broccoli, sprinkle the Garlick and shiitake mushrooms in a steaming plate and put in the steamer to steam for no longer then 15mins.

Sauce Ingredients
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
Cornstarch Slurry (Stir up 1 tsp Cornflour + 1/2 cup Water)
pepper to taste

Place Oyster Sauce, Soy Sauce, Sesame Oil in a sauce pan when it start bubbling add in the Cornstarch Slurry and let it simmer not forgetting to occasionally stirring it. Off the fire when it is slightly thicken.

When the Brocolli and Shiitake Mushroom are done steaming, pour the sauce over and serve!

Enjoy~!!!

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Steamed White Pomfret Fish Restaurant Style/清蒸 Recipe

Weekend is here!!! Was lucky there was this beautiful fish at the market fish stall this morning. Been told by my friends in office to steam only fresh fish from market. So I did try it out today and it is awesome!


Ingredients:::
300g-400g White Pomfret

Sauce Ingredients:
2 tablespoons Light Soy Sauce
2 tablespoons Rice Wine
1/4 Sugar
Dash of white pepper powder
Drizzle of Shallot Oil

Garnish Ingredients:
Ginger, garlic & chili strips for garnishing depending what is in your fridge! =P

1. Clean, gently rinse and Pat dry with kitchen towel White Pomfret.
2. Measure and mix all the Light Soy Sauce, Rice Wine, Sesame Oil, Sugar, White Pepper. Keep stirring until the sugar melt.
3. Pour the sauce mixture all over the fish and steam for 12-15mins.
5. Place the garnishes on top of the Cod Fish, drizzle some Shallot Oil. This dish is spot on when it's served when just out of the steamer.


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Shrimp Avocado Salad Recipe

Ingredients
1 diced Avocado
32 peeled Shrimps
2 tablespoons Red Onion

Dressing Ingredients
0.5 teaspoon Italian Herbs
0.5 teaspoon Garlic Powder
0.5 tablespoon Red Wine Vinegar or 1 tablespoon of Lime Juice
0.5 teaspoon Chopped Parsley or Cilantro
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
Salt & Black Pepper to taste

Step 1 Steam the peeled Shrimps.
Step 2 Place all the Dressing Ingredients in a small bowl and whisky until well combined, then set aside.
Step 3 Put the Shrimp, Avocado and Onion in a large bowl. Follow by pouring the desire dressing amount desire and give it a toss.
Step 4 Serve additional dressing on the side or in a bottle for your guest to add on themselves.


Enjoy~!!!

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Chawanmushi with Angry Bird Fishcake, Prawns, and Shiitake Mushroom

Ingredients
2 Chawanmushi Cups
2 Eggs
320ml of Filtered Water / Dashi Stock / Chicken Stock
2 tablespoons Soya Sauce
1 tablespoon Mirim / Chinese Rice Wine
4 pieces of peeled Prawns
4 tablespoons of Filtered Water
2 Angry Bird Fishcake
1/2 sliced Shiitake Mushroom
Water for steaming


Pre-cook peeled Prawns
Step 1 Heat up a pan.
Step 2 Pour the Filtered Water and place the prawns in.
Step 3 Let it Simmer on both side until it turns slightly white.
Step 4 Remove from pan and set aside.


Chawanmushi Egg Mixture Steps
Step 1 Fill a steamer with water and put it to boil. Note that the cups should 2" above the boiling water.
Step 2 Break eggs into a bowl and stir it gently in a cutting motion to avoid bubbles from forming. Stir till well-mixed.
Step 3 Gradually stir the Filtered Water / Dashi Stock / Chicken Stock into the eggs.
Step 4 Add Soya Sauce and Mirim / Chinese Rice Wine and stir till well-mixed.

Assembling and Steaming Steps
Step 1 Arrange the Prawns, Angry Bird Fish Cake & Shiitake Mushroom in the Chawanmushi Cups.
Step 2 Fill the Chawanmushi Cups with 3/4 full of the Chawanmushi Egg Mixture.
Step 3 Place in the steamer and cover the Chawanmushi Cups.
Step 4 Steam on high heat for 2 minutes then off the fire to let the egg set.
Step 5 Continue steaming for anything 5 minutes on low heat then off the fire to let the egg set. This is to prevent over cooking. Repeat one more time or until the top middle is not watery.
Step 6 Remove Chawanmushi cups from the steamer and set aside to cool for 2 minutes before serving.

Tips: Do not beat the mixture. For a smooth beancurd-like texture and no bubbles too, use the cutting motion while you stir gently.

It's ready to be serve!


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Boiled / Stream Edamame (枝豆)

Ingredients
1 cup of frozen Edamame (brand we used is below)
Water to Steam
2 pinch of Salt


Step 1 Pour or the Edamame out to thaw for 30mins.
Step 2 Put the water in the steam to boil.
Step 3 Place the Edamame in and steam for 15mins. Or place in and boil it for approx 5 mins.
Step 4 Sprinkle the Salt and let it steam for another 15mins.
Step 5 Take it out and you may serve warm. Or blench it inside a ice water bath to serve it chilled.

Simple hand reach of a snack and a side Japanese dish to match with your Japanese meal.

Enjoy~

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Chawanmushi with Chicken, Ginko Nuts, and Shiitake Mushroom

Ingredients
2 Chawanmushi Cups
2 Eggs
320ml of Filtered Water / Dashi Stock / Chicken Stock
2 tablespoons Soya Sauce
1 tablespoon Mirim / Chinese Rice Wine
6 pieces of cooked diced Chicken
2-3 Ginko Nuts
1/2 sliced Shiitake Mushroom
Water for steaming

Chawanmushi Egg Mixture Steps
Step 1 Fill a steamer with water and put it to boil. Note that the cups should 2" above the boiling water.
Step 2 Break eggs into a bowl and stir it gently in a cutting motion to avoid bubbles from forming. Stir till well-mixed.
Step 3 Gradually stir the Filtered Water / Dashi Stock / Chicken Stock into the eggs.
Step 4 Add Soya Sauce and Mirim / Chinese Rice Wine and stir till well-mixed.

Assembling and Steaming Steps
Step 1 Arrange the Chicken, Ginko Nuts, & Shiitake Mushroom in the Chawanmushi Cups.
Step 2 Fill the Chawanmushi Cups with 3/4 full of the Chawanmushi Egg Mixture.
Step 3 Place in the steamer and cover the Chawanmushi Cups.
Step 4 Steam on high heat for 2 minutes then off the fire to let the egg set.
Step 5 Continue steaming for anything 5 minutes on low heat then off the fire to let the egg set. This is to prevent over cooking. Repeat one more time or until the top middle is not watery.
Step 6 Remove chawanmushi cups from the steamer and set aside to cool for 2 minutes before serving.

Tips: Do not beat the mixture. For a smooth beancurd-like texture and no bubbles too, use the cutting motion while you stir gently.

It's ready to be serve!


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Steam Exploration ::: Steamed Chinese Paper Wrap Herbal Chicken 纸包药材鸡

The pleasant aroma of this steamed Chinese Herbs when you cut open the wrap the Chinese Herbs flavors the chicken so deliciously, which is actually one of my family favorite dishes to order on & off. My parents will always say it is a healthy choice, but to me being at my age healthy or not healthy… hahaha …I’ll say… as long as it’s delicious and this is one of the dishes I like to eat too!!!



I’ve always trust my local herbal shop to introduce the mixture of herbs for me to do this dish; but at times when there is no herbal shop I would purchase the “herbal chicken soup” herb mix from the closest supermarket. This is not my 1st time doing it. Did this back in college in my dorm and called over my friends to share the joy.

1 whole farm Chicken
1 pre-packed of Herbs (my choice) “herbal chicken soup”
Extra Red Dates
Extra Wolfberries
Aluminum Foil
Baking Paper
Plastic



Marinate Combo/Mixture for chicken:
1 tablespoon of Light Soy Sauce
1 tablespoon of Sugar
3 tablespoons of Chinese Cooking Wine
1 teaspoon of White Pepper
2 tablespoons of Sesame Oil
1 tablespoon of grated Ginger

Step 1: Give your chicken some exercise and gently rub in layers of marinate then leave it for a 2 to 3 hours.
Remember to turn you chicken half way through this process. You may choose to leave it marinated overnight in the fridge.

Step 2: Doing this base on the restaurant style at JB. Let’s prepare our wrap! Place Aluminum Foil 1st then followed by the Baking Paper then the Plastic.
Reason why I am adding a layer of Aluminum Foil is because I would like the heat to be instance inside to cook up the chicken faster to make it tender in a short period of time!

Step 3: Take some herbs and stuff it inside of the chicken.

Step 4: Place the chicken on the plastic.

Step 5: Place the remaining herbs at the bottom and top, roughly covering the chicken.

Step 6: Pour the remaining marinade sauce over the chicken.

Step 7: Wrap the Plastic neatly.

Step 8: Continue with the Baking Paper.

Step 9: Lastly, fold and wrap it with the Aluminum Foil.

Step 10: It’s time to steam on high heat for about 1-1.5 hours. The longer you steam the softer & aromatic the chicken will turn out.

Step 11: Take it out and put on a dish. It will stay warm for a while. Use a knife or scissors to cut open the layers when all your guests are seated on the table.



Enjoy this recipe!

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Steam Exploration ::: Three Emperor Egg (三皇蛋)

The first time i tried this dish was when i was back working as a waitress. My bosses adores me and whenever they cook something special i would have the opportunity to have a decent amount to enjoy the flavorful dishes cook by them.

This dish is actually very simple to make and yet delicious. There is a catch here as some skills and patience are very important to perfect this dish.

The steamed egg should be like custard; smooth, and bouncy! What is the secret is to achieve such texture? It's the patience that you need to have when steaming the eggs for a long period of time on very low heat. Beware the eggs will cooked too fast resulting a coarse solid texture with trapped air bubbles with too much heat.

Ingredients of this dish are not that important believe me it's the skills, patience and attentions that makes it successful.

"3 emperor egg" – what an appealing name that keeps people thinking what will it looks like and taste like!

Ingredients

3 normal chicken eggs
1 roughly diced century egg
1 salted egg hard-boiled and roughly diced egg white (keep the yolk in the fridge for some other dishes)
½ cup of water
Dash of white pepper powder
Add on top after done & before serving
2 teaspoons of sesame oil
3 teaspoons of soy sauce
freshly chopped spring onions
deep fried shallots.

Beat all the chicken eggs then add in the water together in a bowl. The water is the secret to make the steamed egg smoother and lighter.



Add prepared century egg and duck egg along with the dash of white pepper and stir well. Pour the mixture into small ceramic cups or a ceramic bowl.

Now it's time for the steaming process.

Make sure the bowl is above & away from the water, this is to prevent it from cooking unevenly.

Bring the water to a boil without the lid then turn off the fire, cover the pot with a lid and let the steam cook the egg for 10 minutes. Easy way is to set your timer.

When 10mins is up, the remove the lid and bring the water to boil again, cover the pot with a lid and let the steam cook the egg again for 10mins. Repeat this steps until when you shake the bowl the egg is wobbly and firm then it's ready. It took me about 4 rounds to be satisfied with the results.

Before serving, drizzle the sesame oil & soy sauce on top. Sprinkle the fried shallots and fresh chopped spring onions

Serve immediately when it's hot!


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Steam Exploration ::: Lor Mai Kai / Dim Sum Glutinous Chicken Rice / 糯米鸡

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This is one of my favorite food any time of the day since I was a little kid. When i was conveniently staying in front of a corner coffee shop I use to take away a few and bring to work to share with my colleagues. Use to have it alone by it self with a milo, coffee or teh-tarik... not forgetting Dim Sum time too! Having the urge to make it myself, guess it is because of my daddy's family background genes pushing me, here i am trying to steam up some Lor Mai Kai for the dear... *love* my first trial~

Ingredients for making 12 aluminium bowls!
5.5 cups Glutinous Rice
600g sliced de-boned chicken thigh
100g sliced Fresh Shiitake Mushroom
2 thinly sliced Chinese Sausage (**Optional: non-halal)
12 Aluminium Bowls

Mixture (A)
10g / 2cm minced Ginger
4 minced cloves of Garlic
2 teaspoons of Sugar
2 teaspoons of Sesame Oil
2 teaspoons of Chinese Cooking Wine (HuaTiao Wine)
1 tablespoon of Oyster Sauce
1 teaspoon of Salt
2 tablespoons of Corn Starch

Mixture (B)
2 tablespoons of Cooking Oil
8 minced Shallots
5 minced clove of Garlic
2 teaspoons of Dark Soy Sauce
2 tablespoons of Light Soy Sauce
2 tablespoons of Oyster Sauce
1/2 teaspoon of Salt
1 tablespoon of Sesame Oil
1 teaspoon of ground White Pepper
1/2 teaspoon of 5-Spices Powder
2 cups of Water


Step 1: Rinse and soak Glutinous Rice for 5 hours or more. Be careful as it is very fragile after the long soak.
Step 2: Marinate Chicken and Shiitake Mushroom separately with Mixture (A) for minimum 30minutes. Make sure you stir it up and make sure all are covered by the mixture.
Step 3: Heat non-stick pan, put in Cooking Oil to heat too! Saute Garlic and Shallot until fragrant.
Step 4: Stir in the soaked Glutinous Rice with Mixture (B). Keep stirring until all rice are coated evenly.
Step 5: Pour in the Water and on off stirring until all the water is absorbed by the Glutinous Rice then you can turn off the fire.
Step 6: Pre-heat the steamer.
Step 7: Now it's arranging time! i did my calculations so: 3 slices of Chinese Sausages, 2 sliced of Shiitake Mushroom followed by 3 pieces of Chicken. I did this for all the 12 aluminium bowls then head towards the following step.

Step 8: Scoop up the glutinous rice in the pan and give them a press to make it compact. Fill till it is 90% full.

Step 9: Place as many bowls in the steamer
- for immediate consumption steam for 40mins.
- for storage and later consumption steam for 30mins, cool then wrap it individually in a plastic bag and put in the fridge. When want to consumption steam for another 20mins.

Step 10: Using a spatula to run around the bowl then turn it around on a plate and serve it warm with some Sitiawan Chilli Sauce (Garlic Chilli Sauce). Let the consumer opens his/her bowl to keep it warm longer.



Have fun with this recipe!

I'll be trying to make up some more dimsum recipes so i can organize a DimSum gathering one day... ^.^



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Steam Exploration ::: Steam Minced Pork with Tung Choy (Chinese Preserved Cabbage)

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Some how this dish has been one of my pick whenever I visit a mixed rice shop for lunch.



Ingredients:


250gms of Minced Pork

30g of Tung Choy(Chinese Preserved Cabbage)
3/4 tablespoon of Chinese Wine
1/3 teaspoon of Sugar

1/2 teaspoon of White Pepper

1 tbsp of Corn Starch
3/4 tbsp of Sesame Oil



1. Rinse the Tung Choy(Chinese Preserved Cabbage) twice & drain.
2. Place the Minced Pork, and mix it well with all the seasonings.
3. Add in the Tung Choy and mix till even out.
4. Flatten them in a deep bowl or plate.
4. Let it marinate for 30~40mins.
5. Place in a steamer for about 30mins. Interval of 10mins open and poke so steam can cook inside.

Enjoy this simple dish!

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Japanese Cuisine Exploration ::: Unagi Don うなぎドン

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Hahaha… this I will cheat a little! Unagi is not cooked by me… :P
Head down to Cold Storage or Jusco or anywhere that sells Cooked Unagi (advance from the counter that fresh ones can last for 2-3days)

But,
Here is how to handle & cook prefect Japanese Rice!
1.5 cups of Japanese Rice
½ Fine Salt
¼ Fine Sugar
Filter Water
Nicely designed Japanese Cucumbers (mine is my own version of “Sakura” flower) XD

Step 1: Lightly stir & wash Japanese Rice with sift under tap water for 1-2mins.
Step 2: Soak the rice in filtered water for 30mins.
Step 3: Remove water. Add filter water in to about 5mm height of your finger tip. Put in Rice Cooker and turn on the cook button.
Step 4: 5mins down the cooking lane. Open the lid and sprinkle the Salt & Sugar. This is my lazy way of dissolving them without taking a pan out & put it over a fire.
Step 5: Immediately after Step 4, place the Unagi in a Plate & pour the proved sauce over it. Place it on top of the Rice Cooker to warm it up. This is a very good way to save electricity and also save time.
Step 6: When the Rice Cooker pops, dish out the rice immediately as we do not want them to stick too much to the bottom of the pot.
Step 7: Mix well. Do the chop chop method (laughs, hahahhaha) to loosen up the rice. Add some Sushi Vinegar to your liking, I did not put any for my unagi don.
Step 8: Scoop & fill the rice in bowls or Bentos. Place the unagi on top, drizzle it with the sauce. Put the cute little designed Japanese Cucumber Flowers at the side & serve while HOT~

love it…eating it the cheap way~

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Steam Exploration ::: Steamed Cod Fish Restaurant Style/清蒸

Weekend is here!!! Cooking up a self cook good meal would be so cool... Here is a very simple dish that requires less washing and frying then my previous post Pan Fry Exploration::: Fry Fish with Soya Sauce and Shallots.

I believe everyone LOVE Cod Fish, they're smooth, mildly flavor, low fat, dense, and flaky white flesh. Also, Cod Fish have hidden vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA) that are good for us!



Yea yea... they're expensive to order in restaurant & expensive in market too! Getting the fear of screwing up this expensive fish makes you freak out and tell yourself to leave it to the Pros, even before deciding to buy them to cook at home (which is so much more cheaper)!

Now you can with this reassured recipe~~~

Ingredients:::
300g-400g sliced Cod Fish (similar to picture!)
2 tablespoons Light Soy Sauce
2 tablespoons Rice Wine
1/4 Sugar
Dash of white pepper powder
Ginger, garlic & chili strips for garnishing depending what is in your fridge! =P

1. Take out Cod Fish defrost to room temperature, then give it a light water bath with flowing filter water.
2. Pat dry with kitchen towel, then place it on a metal plate.
3. Measure and mix all the Light Soy Sauce, Rice Wine, Sesame Oil, Sugar. Keep stirring until the sugar melt.
4. Pour the sauce mixture all over the fish, place the garnishes on top of the Cod Fish. Now is the time to dash the white pepper powder on.
5. Place the ready fish in a high heat steaming pot and steam for 12-15mins.
6. This dish is spot on when it's served when just out of the steamer.

So, remember to call your family to prepare the table seat around to chat while the fish is steaming!

Now you can enjoy your basic restaurant style cod fish steam at home!

Oh Oh... before I end here, I know that there are Mauritius readers following too! We had problem looking for Cod Fish in Mauritius back in our stay. However, we found Oil Fish. Below is the Mauritius version that i steam up! Slightly different garnishing only but sauce mixture used is the same. So head down & search for Oil Fish my dear Mauritius friendssss, don't be sad that you won't be able to try this dish out back there....




Newest photo


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