Roast Pork Loin

This is a very simple recipe to follow. With just few steps and what you'll get is a tender and scrumptious roast pork loin. I stumbled upon this recipe in Halogen Oven Recipe Book and I can't resist to try it. The original recipe calls for garlic stuffing, but I modify to marinate the pork loin with grated garlic instead.

Marinated with black pepper, salt, grated garlic and Worcestershire sauce, the roast pork loin is bursting with indulgent flavors. My next target is to cook stuffed pork loin. :) 

Roast Pork Loin

Ingredients:

300gm of fresh pork loin
3 cloves of garlic, peeled and grated
2 tbsp of Worcestershire sauce
salt and black pepper

Steps:

1. season the pork loin with salt, pepper and grated garlic. Leave it for half an hour.

2. Sprinkle it with Worcestershire.

3. Place it on a rack and roast it in a preheated oven at 180 deg C for 1 hour.

4. Remove the roast from the rack and leave it cool a little bit before slicing.

Eight Precious Decoction (Crock Pot Recipe)

The ingredients of Eight Precious includes Polygoni (首乌), Angelicae Sinensis (当归头), Astragalus (北芪), Codonopsis (党参), Ligusiticum (旱前胡), Radix Paeoniae Alba (白芍), and Radix Rehmaniae Preaparata (熟地黄).

It is a traditional Chinese Medicine commonly used for nourishing the body, improving the blood circulation , replenishing the vital essence and enhance the body resistance to diseases.

The soup can be taken on its own, with rice or with flour vemicelli.

Eight Precious Decoction (Crock Pot Recipe)

serves 2

Ingredients:

Half of free range chicken, skinned and cut into 2 pieces
1 packet of Eight Precious Decoction ingredients, rinsed
1 liter water
light soy sauce or salt to taste (optional)

Steps:

1. Blanch the chicken in boiling water. Drain and set aside.

2. Bring a pot of water to boil. Pour it into inner pot of slow cooker.

3. Add in chicken and Eight Precious ingredients. Simmer under high heat for at least 3 hours.

4. Skim off the scum and oil from the soup surface. Serve hot.

Lotus Root and Peanut Soup (Crock Pot Recipe)

Lotus root is the root of waterlily. The root is embedded in the mud, hence you can see the skin of the raw lotus root still contain the mud stain. It is a wonderful ingredients in Chinese cuisine. It is commonly found in savory soup boiling, but now it's widely used in stir-frying and deep-frying too.

This soup taste delightful with just lotus root and pork ribs. But, with the existence of peanut and red dates, it tastes superb. Hmm...I love it!

Lotus Root and Peanut Soup (Crock Pot Recipe)

Serves 4

Ingredients:

250gm of lotus root
300gm of pork ribs, washed and blanched in boiling water
10 red date
2 handful of peanuts
1.5 liter of water

Seasonings:

Light soy sauce or salt to taste

Steps:

1. Bring a pot of water to boil. Pour it into slow cooker.

2. Add in lotus root, red dates, peanut and pork rib. Simmer under high heat for at least 3 hours. Add light soy sauce or salt to taste.

3. Skim off the scum and oil from the surface. Serve hot.

Chicken Stew

I adore the traditional way of preparing chicken stew. But, I do not have patience with the long hours of simmering. So, this is a short-cut in making a pot of chicken stew. It can be done is just 20 minutes! If you are looking for a healthy and balanced diet, this is a good dish to serve with rice.

Chicken Stew

Serves 3

Ingredients:

Half of chicken breast, skinned and cubed
1 potato, peeled and cubed
half carrot, peeled and cubed
1 broccoli stem, cubed
5 dried shiitake mushroom, soaked, drained, stalk removed and quartered
2 baby corn, sliced horizontally
1 onion, peeled and diced
3 cloves of garlic, peeled and chopped
1.5 tbsp of corn starch, mixed in 4 tbsp of water
1 liter of water
2 tbsp of cooking oil

Seasoning:

2 tbsp of oyster sauce
1tbsp of light soy sauce
1 tbsp of sesame oil

Steps:

1. Marinate chicken cubes with sesame oil and light sauce and leave aside.

2. Boil broccoli stem, baby corn, carrot and potato until soft. Dish out and leave aside. Retain 300ml of the water for use later.

3. Heat up oil in a wok. Saute garlic and onion until slightly brown.

4. Stir in chicken and fry until half cooked.

5. Add veggies and stir fry for 2 minutes.

6. Add oyster sauce.

7. Pour in 300ml water from step 2. Bring for a boil and leave it simmering for 2 minutes.

8. Add in corn starch mixture to thicken. Dish out and serve hot with rice.

Tri-Colors Stir-Fry (Chayote, Carrot and Shiitake)

Stir-fried vegetables is never absent from the dining table if we had oriental rice meal at home. I like simple vegetable dish with just garlic and vegetables. I love the original taste of fresh veggies. Tri-colors stir-fry is a new dish that I serve after the mix and match experiment. Surprisingly, each of them contribute a delectable flavor to the dish. Ended up, we pretty enjoyed this simple dish. It has the sweet taste and is packed with nutrients.

Tri-Colors Stir-Fry (Chayote, Carrot and Shiitake)

Ingredients:

1 small Chayote, peeled and cut into match-stick
1 small carrot, peeled and cut into match-stick
5 Shiitake, cleaned, stalk removed and sliced thinly
3 cloves of garlic, peeled and chopped
2 tbsp of cooking oil
150ml water

Seasonings:

Light soy sauce/ salt to taste

Steps:

1. Heat up the oil in a wok. Saute garlic till fragrant. Add carrot and stir-fry for 1 minute.

2. Add chayote. Stir-fry for 1 minute and pour in water. Leave it simmering for 2 minutes and stir in the Shiitake. Stir-fry until the water reducing. Add light say sauce or salt to taste. Dish out.