Spicy Eggplant with Minced Pork

 It has been several months since I’ve cooked anything. Literally, MONTHS. You’ve probably noticed that for the past few months I’ve only been blogging about restaurants (compare my “Dining Out” page versus my “Cooking” or “Baking” page lol).

I totally miss cooking though (and baking). I usually go on a hiatus when its close to exam time, and recently, my hectic work schedule also played a factor. I’ve traveled quite a bit too during the summer, so that’s another reason. Oh and another reason would be that I only get to cook when I’m over at my boyfriend’s place during the weekend (usually Sundays at that). Anyway, those are all the reasons. I have no idea why I feel the need to explain/justify myself but nonetheless, last Sunday, I decided it was time to get my “cook on” again.

One of the dishes I made last Sunday was this Spicy Eggplants with Minced Pork (魚香茄子) from Christine’s Recipes. I totally love her blog. Why? Because she has many authentic Chinese dishes with recipes that are written in ENGLISH, which is VERY IMPORTANT TO ME =). I’ve been following her blog for quite a while now and there are so many dishes I want to try to make from her site.

The name of the actual recipe on her blog is “Spicy Eggplant with Minced Pork in Clay Pot”. I do not own a clay pot (nor do my boyfriend) so I made do with just a regular pot, and left out the “Clay Pot” part from the title of my post.

This Spicy Eggplant with Minced Pork dish has always been one of my favorite Chinese dishes because I love eggplant (only the thin, long Chinese eggplants though) and spicy food. The combination of sauce, the spiciness, and the soft eggplants in this dish just makes it so appetizing, especially with rice! This is very dangerous thought because you may end up eating many many bowls of rice .

 

(This post has affiliate links)


Click here Spicy Eggplants with Minced Pork  recipe

Ingredients

450 gram eggplant
170 ram minced pork
1/2 Tbsp ginger, finely chopped
1 Tbsp minced shallot
1 Tbsp garlic, crushed
1 Tbsp chili bean sauce (available at Asian stores)
Water, adjust while cooking
Marinade

1 1/2 tsp light soy sauce
1/2 tsp sugar
1/2 tsp cornflour
1/2 tsp vegetable oil
2 tsp water
Pepper, to taste
Seasoning
1 tsp light soy sauce
1 tsp dark soy sauce
1/2 tsp salt
1/2 tsp sugar
2 tsp oyster sauce
2 tsp water
sesame oil, to taste
pepper, to taste

Thickening
1 tsp cornflour
2 Tbsp water

Method
1. Rinse eggplant. Trim and julienne.
2. Soak in water with a bit of salt dissolved for a while. Drain well.
3. Marinate pork mince for 20 minutes.
4. Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don’t add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.

 


Say it with cookies - Enjoy a wide variety of gifts & treats for every occasion from Cookies by Desi

Spicy Eggplants with Minced Pork
Print Recipe
Spicy Eggplants with Minced Pork
Print Recipe
Share this Recipe
 
Powered byWP Ultimate Recipe
Mary Berry food special: Whole roasted garlic chicken

Mary Berry food special: Whole roasted garlic chicken

I first had a version of this recipe many years ago, before my husband & I began dating. It was a plain & simple recipe without vegetables. I thought the addition of vegetables would not only add flavor but crunch & texture as well. It had been many years since I last made this dish before yesterday, & out of the blue my husband asked me to make it. I had most of the ingredients I needed.

 

There is nothing more gratifying for me, than making foods that my husband loves & enjoys. I took the pan drippings & made thicker gravy, & served it over Rice with a side of Green Beans. He loved it.

 

 

If you have any lemon shells left over after using their juice for another recipe, use these instead of the fresh lemon wedges. Buy the best chicken you can afford for this recipe. 

 

 

 

Here’s a recipe from Mary Berry food special: Whole roasted garlic chicken

 

(This post has affiliate links)



Serves 6

 

1 x 1.75kg (4lb) chicken

1 lemon, cut into 6 wedges

a good sprig of fresh thyme

For the garlic butter

 

2 fat garlic cloves, finely chopped

50g (2oz) butter, at spreading consistency

salt and freshly ground black pepper

For the vegetables

250g (9oz) shallots, peeled

350g (12oz) small carrots

3 parsnips, peeled and sliced into thick slices

2 tablespoons olive oil

For the gravy

1 tablespoon plain flour

100ml (3½ fl oz) white wine

400ml (14fl oz) good quality chicken stock, ideally home made, see below

To garnish

 

a small handful of fresh parsley sprigs

♥ Preheat the oven to 200C/180C fan/gas 6.

♥ You will need a large roasting tin for the chicken,large enough to hold the vegetables in a single layer, as well as the chicken.

♥ Loosen the skin from the neck end of the chicken over the breasts – use your finger to free the skin from the flesh.

♥ Mix the butter and garlic together and season with salt and pepper. Spread the garlic butter under the skin over the breasts.

♥ Stuff the cavity with the lemon wedges and thyme sprig then place the chicken in a roasting tin. Season with salt and pepper and roast for about 20 minutes.

♥ Toss the prepared vegetables in oil and season with salt and pepper. Scatter the vegetables around the chicken in the roasting tin. Return to the oven for 1 hour or until the vegetables are golden and the chicken is tender, basting from time to time with the juices.

♥ Transfer the chicken to a carving board to rest and spoon the vegetables into a dish and keep warm. Sit the roasting tin on a low heat on the hob, sprinkle in the flour and whisk, scraping up the sides of the tin. Blend in the wine and stock with the whisk and bring to the boil, stirring until thickened.

♥ Carve or joint the chicken and serve with the vegetables and gravy, garnished with parsley.

PREPARE AHEAD Cover the prepared chicken with clingfilm. Pile the prepared vegetables in a bowl and cover. Both can be kept in the fridge for up to 24 hours. However, remember that the longer the chicken is kept before cooking, the more the garlic flavour will develop. Make sure that the chicken is at room temperature before roasting.

AGA Follow the recipe and roast in the roasting oven for about 20 minutes; add the veg and cook for a further 50 minutes.



Say it with cookies - Enjoy a wide variety of gifts & treats for every occasion from Cookies by Desi

Mary Berry food special: Whole roasted garlic chicken
Print Recipe
Mary Berry food special: Whole roasted garlic chicken
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Stuffed Flank Steak

Stuffed Flank Steak

Flank Steak has become a very trendy cut of meat.  I remember when flank steak was one of the cheapest cuts of meat used mainly to make fajitas and stir fries.  Well all that’s changed, this cut of meat is very much in demand and now picarries a pretty hefty price tag.

I’m not really sure why it got so expensive because it’s not exactly the most tender cut of meat; in fact unless it’s prepared correctly flank steak is down right tough!  My best guess would be it got pricey because fajitas have gotten really popular and folks have found other uses for this grainy cut of thin meat.

Anyway I love cooking with flank steak.  It makes great fajitas and stir fries, and it’s thinness makes it ideal for stuffing or rolling.  My grandma used this cut to make her famous Morcon, marinated flank steak that’s rolled around a hot dog, carrot, pickle, and hard boiled egg.  She always made it for special occasions like birthdays and Christmas.

Aside from making fajitas, carne asadas, beef broccoli, and Filipino bistek, I make this awesome stuffed flank steak.  It’s super easy to make, needs only 4 ingredients, and bakes in the oven in less than an hour.  The best part is it looks so pretty that it’s bound to impress everyone, so yes you can serve it to company!

The hardest part of this recipe is butterflying your flank steak.  That’s cutting in horizontally to make it thinner.  When you butterfly your steak be sure you don’t cut all the way thru, you want both pieces to be attached by a thin strip in the back.

Here’s my recipe hope you enjoy it as much as we do!


Ingredients:

1 lb. Flank steak butterflied and opened flat

1/2 cup pesto

1 cup fresh spinach

8 oz. fresh mozzarella thinly sliced

Baker’s twine to tie rolled steak

Procedure:

Place butterflied steak on a flat surface with both sides open

Spread pesto all over steak

Distribute spinach leaves evenly over entire steak surface

Distribute mozzarella slices over spinach leaves

Roll steak from one edge to the other making a log

Tie with baker’s twine from one end of log to the other placing twine about 2″ apart

Place on a parchment covered baking sheet

Bake in a preheated 350° oven for about 35 minutes

Remove from oven and cut off twine

Cut log into slices that look like pinwheels

Serve hot with a simple salad or side dish

 

For more easy Beef recipe Click Here!

Stuffed Flank Steak
Print Recipe
Stuffed Flank Steak
Print Recipe
Ingredients
Servings:
Instructions
  1. Place butterflied steak on a flat surface with both sides open
  2. Spread pesto all over steak
  3. Distribute spinach leaves evenly over entire steak surface
  4. Distribute mozzarella slices over spinach leaves
  5. Roll steak from one edge to the other making a log
  6. Tie with baker's twine from one end of log to the other placing twine about 2" apart
  7. Place on a parchment covered baking sheet
  8. Bake in a preheated 350° oven for about 35 minutes 
  9. Remove from oven and cut off twine
  10. Cut log into slices that look like pinwheels
  11. Serve hot with a simple salad or side dish
Share this Recipe
Powered byWP Ultimate Recipe
Braised Pork Spareribs

Braised Pork Spareribs

I was craving for pork today but wanted something different from the common Adobo Spareribs.  So I scoured the net until I came across Home Cooking Rocks and Connie’s recipe of Braised Pork Spareribs. Braise, from the French word “braiser”, is a cooking method by which food  is first browned in fat, then cooked in a small amount of liquid at low heat for a lengthy period of time.  No wonder this dish is so flavorful!  But I’ll let you in on a secret…I did not simmer the meat until tender.  I was too tired and hungry to wait for an hour.  I used a pressure cooker and it took me 15 minutes to tenderize the pork meat.  That’s an eighth of the recommended time! The wonders of pressure cooking!!!!!

I loved this Braised Pork Spareribs dish the moment I took a first bite of that tender, juicy pork.  The fusion of garlic, onion, ginger and of course, don’t forget, pork fat just gave this dish an immense flavor. The use of brown sugar and chili sauce gave a balance to the sweetness and spiciness of the sauce. It is so flavorful yet simple and quick to make that I decided to add it to my collection of dishes that I will be serving my family and friends. A versatile dish, you can serve at a simple dinner or pretty it up into a gourmet looking dish for a festive party.

Click here for  recipe Braised Pork Spareribs

(This post has affiliate links)



INGREDIENTS

  1. 12cup vinegar
  2. 34cup brown sugar
  3. 12cup soya sauce
  4. 1tablespoon fresh ginger(finely grated)
  • 4garlic cloves(finely diced)
  • 1lb pork spareribs

DIRECTIONS

  1. Brown spareribs in frying pan in small amount olive oil.
  2. Remove spareribs and place in oven proof pan.
  3. Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
  4. Pour over ribs and cover with tight covered lid or tin foil.
  5. Cook at 350* for 1 hour and turn ribs. Continue for another hour.


Say it with cookies - Enjoy a wide variety of gifts & treats for every occasion from Cookies by Desi

Braised Pork Spareribs
Print Recipe
Braised Pork Spareribs
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe

Teriyaki Chicken

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. This tastes just like your favorite Chinese take-out but you can have this ready faster than the time it would take to go pick up take-out!

I’ve made other teriyaki chicken recipes but this hands down beats the prep and cook time on any other teriyaki chicken I’ve tried. And yet it tastes just as good! Plus it’s such a flavorful sauce so it doesn’t even require marinating.

It’s a (mostly) healthy recipe that comes in at 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.

Click here for my Baked Barbecue Chicken recipe!

Ingredients

  • 1 1/4 boneless skinless chicken breasts, diced into 1-inch cubes
  • 1Tbsp olive oil
  • 1/4cup low-sodium soy sauce
  • 1/4cup water
  • 2Tbsp honey
  • 1 1/2Tbsp packed light brown sugar
  • 1Tbsp rice vinegar
  • 1/4tsp sesame oil (optional)
  • 2tsp peeled and minced fresh ginger
  • 2tsp peeled and minced fresh garlic (2 cloves)
  • 2tsp cornstarch

Instructions

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add in chicken and let brown on bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
  3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
  4. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer.
  5. Serve warm garnished with green onions and sesame seeds if desired.
  6. Recipe source: inspired by my Grilled Teriyaki Chicken Bowls

 

Teriyaki Chicken
Print Recipe
Teriyaki Chicken
Print Recipe
Share this Recipe
 
Powered byWP Ultimate Recipe