February 3, 2010

Three Cup Pork 三杯肉

Long time ago when I visited Taipei for the first time on a business trip, I was brought to a restaurant and they ordered 三杯鸡 Three Cup Chicken. It was a fancy dish in that restaurant as the chicken came in a claypot and there were literally three cup of ingredients by the side for us to pour into the claypot. The three cups contained sesame oil, cooking wine and soy sauce and hence its name. As a tourist, I liked the fancy idea and loved the dish as well.

My hubby is no lover of chicken so I re-created this dish with pork instead and it turned out wonderful.

Three Cup Pork 三杯肉

300g pork, sliced
8-10 slices ginger (I like ginger so used more)
6 cloves garlic, with skin removed and flattened with knife
1 small red chilli, sliced
Some basil leaves, rinsed (I used curry leaves as that was available in my fridge. Basil will be much much nicer)

3 tbsp sesame oil (the tablespoon used here is the Chinese metal spoon traditionally found in Singaporean homes. I believed it is also known as the dessert spoon in America)
3 tbsp cooking wine
3 tbsp soy sauce
2 tsp caster sugar

  1. In a pan on low fire, add sesame oil, ginger, garlic and red chilli. Fry till fragrant (just 2-3 minutes will do)
  2. Add sliced pork and stir fry till pork is cooked.
  3. Add in the rest of the ingredients i.e. cooking wine, soy sauce and sugar. Continue to stir fry.
  4. When all the sauce is about to dry up, add in the basil leaves, stir fry slightly and we are done.

Hubby's Creations

Hubby has been working from home for a while and taking care of the baby in the meantime. This is really quite a good option for us at this moment. Somehow this is more assuring than having our young baby enrolled into infant care or cared for by a nanny. With my workplace so near to my current rented location, I get to come home during lunch time and  back early to see and play with my kid.

One fine day, Hubby decided that he will be cooking lunch for both of us from then on as I think he got sick of the lousy takeaways from the two small hawker centers near our place. Even though he is new to cooking, he has been searching the web for fancy recipes instead of regular ones and below are some of his more successful creations. I will not comment further... *wink*

Cereal Prawns 麦片虾
26 January 2010

Butter Spare Ribs 奶油排骨
2 March 2010

February 2, 2010

Black Black Chick

28 Nov 2009

My mum was so sweet. Made this herbal black chicken tonic soup to ensure I get enough nutrients to start work in a few days' time after a long maternity break.

For the first time, it didn't occur to me in the past...that the chicken bones are black as well!

Chinese Peanut Cookies

On my baby's 100th day (2 months ago), I decided to make the day slightly special by baking something. To ensure I do not disappoint myself, I used a fool-proof recipe. This yields a super fine textured melt-in-your-mouth type of cookies. Very easy to make and very suitable for Chinese New Year.

Thankfully they actually looked and tasted better than the first time I did this! Happy!

Chinese Peanut Cookies

200g ground peanut powder
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g - 150g coarsely chopped peanut bits (You can omit this if you want a smooth cookie)
100g peanut oil or more/corn oil

Egg wash:
1 beaten egg

  1. Mix flour, baking powder, ground peanut powder, icing sugar and salt in a big mixing bowl till well combined. 
  2. Toss in the chopped peanut bits and mix well. (Can omit)
  3. Add in 100g peanut oil bit by bit. You can stop when a piable dough is formed or add a bit more.
    (For me, I added around 130g)
  4. Shape as you wish.
  5. Apply egg wash on cookie top.
  6. Bake on a lined tray at 165C for 20 minutes or till golden brown.
    (My oven is hot so I took only 10mins at 150C on top rack to prevent charring on the bottom of the cookies)