How To make Braised Pork Filled Cucumbers
FILLING:
3/4 lb Lean ground pork, or beef
1 tb Soy sauce
1 tb Dry sherry
2 ts Sesame oil
1 ts Sugar
1 ts Cornstarch
SAUCE:
1/3 c Chicken broth
2 tb Soy sauce
2 tb Dry sherry
1 ts Sugar
OTHER, BUT NECESSARY:
2 lg Cucumbers
Cornstarch, for coating 2 ts Cornstarch mixed with 2 ts
-water Preperation: Combine filling ingredients in a bowl; mix well. Set aside for 30 minutes. Combine sauce ingredients in a bowl and set aside. Peel cucumbers if desired. Cut cucumbers crosswise into 1-inch thick sections; remove center of each section. Spoon about 1 level tablespoon of filling into each section. Lightly coat with cornstarch, shaking off excess. Set aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches 360 to 375 degrees F. Add cucumber sections, a few at a time, and deep fry for 2 minutes. Lift out and drain on paper towels. Cook remaining cucumber. Place fried cucumber sections in a wide frying pan with a nonstick finish. Pour in sauce and bring to a boil. Reduce heat, cover, and simmer for 8 to 10 minutes. Add corn starch solution and cook, stirring, until sauce boils and thickens. Arrange on a serving platter and serve hot. Serves 4 as a Main dish, but also makes a nice hors d'oeuvre for more.
How To make Braised Pork Filled Cucumbers's Videos
Stewed Pork with Hairy Marrow
INGREDIENTS:
Pork Belly
Hairy Marrow
Dried Mushroom
Ginger
Garlic
MARINATE FOR CHINESE MUSHROOM:
1 Tsp Light Sauce
1 Tsp Oyster Sauce
1/2 Tsp Oil
Water
SAUCE INGREDIENTS
2 Tbsp Light Sauce
1 Tbsp Oyster Sauce
1/2 Tbsp Dark Sauce
THICKENING SAUCE:
1 Tbsp Cornstarch
1/2 Bowl Water
PROCEDURE:
* Soak dried mushroom in hot water until soft. Marinate for 15 min.
* Scald pork for 3 min.
* Heat oil, saute garlic and ginger until fragrant, add pork after 2 min add mushroom, mix well and add water. Cover let it boil, switch to medium heat and stew for 40 min.
* Add Sugar and Hairy Marrow
* Simmer 15 min
* Add sauce ingredients, mix well, leave 5 min. Add thickening sauce leave another 3 min. Stir well and serve with sauce.
Fine Dining Crispy Pork Belly Dish with Pickled Mushrooms, Compressed Cucumber and Apple Mustard Gel
???????? Ingredients:
CRISPY PORK BELLY
Pork belly, skin on
Salt
Sugar
Pepper
PICKLED MUSHROOMS
Dried mushrooms
50ml water
50ml rice vinegar
Sugar to taste
Salt to taste
1 star anise
1/4 teaspoon coriander seeds
10 black peppercorns
COMPRESSED CUCUMBER
Cucumber
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 tablespoon corn syrup or honey
2 tablespoon olive oil
APPLE MUSTARD GEL
250ml apple juice
Dijon mustard to taste
Apple cider vinegar to taste
1 teaspoon agar agar
SWEET AND SOUR SAUCE
Sugar to taste
1 can (330ml) apple cider
240ml pork stock
Chopped lemongrass
Sliced ginger
Soy sauce to taste
Oyster sauce to taste
Unsalted butter
Cornstarch slurry
DILL AND MICROGREENS, FOR GARNISH
???????? Nguyên liệu:
HEO QUAY
Ba rọi heo, còn da
Muối
Đường
Tiêu
NẤM NGÂM CHUA
Nấm khô
50ml nước
50ml giấm gạo
Đường theo khẩu vị
Muối theo khẩu vị
1 hoa hồi
1/4 muỗng tea hạt ngò rí
10 hạt tiêu đen
DƯA LEO ƯỚP
Dưa leo
1 muỗng table mù tạt Dijon
1/2 muỗng tea muối
1 muỗng table siro ngô hoặc mật ong
2 muỗng table dầu ôliu
GEL TÁO VÀ MÙ TẠT
250ml nước táo ép
Mù tạt Dijon theo khẩu vị
Giấm táo theo khẩu vị
1 muỗng tea bột agar
SỐT CHUA NGỌT
Đường theo khẩu vị
1 lon (330ml) cider táo
240ml nước dùng heo
Sả băm
Gừng cắt lát
Nước tương theo khẩu vị
Dầu hào theo khẩu vị
Bơ lạt theo khẩu vị
Nước bột bắp
THÌ LÀ VÀ RAU MẦM, ĐỂ TRANG TRÍ
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Music by Justin John Stanley
#crispyporkbelly #porkbelly #roastedpork #gastronomy #plating #finedining #michelin #chef #cooking #nauan #fusionfood #heoquay #porkbellyrecipe #crispypork #porkrecipe
Flavourful Braised Sea Cucumber with Mushroom 炖海参与香菇
Ingredients
6 sea cucumbers, cut into 2-3 sections
2 chicken thighs, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallops, soaked overnight
5 slices of ginger
8 cloves of garlic, smashed
3/4 cup homemade chicken stock
Coriander for garnishing
Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper
Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper
Method
1. Marinate chicken thigh with all the seasoning for 2 hours.
2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.
3. Add dried squid and mushrooms, cook till fragrant.
4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok.
5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft.
6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot.
Recipe link:
Braised Sea Cucumber | Health Beneficial | KITCHENgoers by Aimi ‘n Lian
Braised Sea Cucumber is a Chinese cooking influence. This is to server as a side dish with other asian dishes.
EP01: Chinese Cuisine “Sea Cucumber stuffed with Pork” (Chef Chan Zik Keong)
Braised Pork Tendon 红烧猪筋 * Jeff & Oi Kuen *
The Braised Pork Tendon was a recent dish we tried in preparation for Chinese New Year. The pork tendon was brought from market, pre-packed and already soft (possibly processed/pre-cooked before). The cooking duration for this soft pork tendon is only 5 minutes. This dish is quite delicious and easy to prepare. For the shiitake mushroom, these dried mushrooms are pre-soaked in water until it soft (or overnight).
红烧猪腱是我们最近为准备农历新年而尝试的一道菜。猪筋是从市场上买来的,预先包装好,已经很软了(可能之前已经预先煮熟了)。这种软猪筋的烹饪时间只有 5 分钟。这道菜很好吃,而且很容易准备。对于香菇,这些干蘑菇预先浸泡在水中直到变软(或过夜)。
#jeffoikuen
#oikuen