Chinese leek flower can be considered a delicacy in chinese cuisine. It belongs to the same family as onions and is highly nutritious and sweetly flavoured. Usually, the “flower” is eaten before it blooms.
A secret to good tasting leek flower is to remove the “skin” very carefully from the stem. This layer of “skin” is as thin as cling-film and takes some practice to remove them.
Try not to use a knife as you will remove the outer-layer of the stem instead. Once you have removed the transparent looking “skin”, you are on the right track.
I usually cook the leek flower with beancurd (firm type), prawns and carrots. You can also throw in roasted pork for added flavour.
This is my recipe for Chinese Leek Flower with Beancurd, Carrots and Prawns.
Ingredients
- 200 grammes chinese leek flower (cut into an inch lengthwise, remove skin)
- 100 grammes carrots (cut into strips)
- 2 pieces of beancurd (hard type. Cut into strips and fry them till brown)
- 100 grammes of medium-sized prawns (keep tail intact and devein)
- 2 bulbs garlic (minced)
- 1 tablespoon cooking oil
- 50 ml warm water
Seasoning
- 1 tablespoon oyster sauce
- Dash of white pepper
Method
Heat oil and fry garlic for 15 seconds or so. Add leek flower, carrots, prawns and pre-fried beancurd. Stir-fry till prawns are cooked.
Add seasoning and warm water and close lid. Cook for another 3 to 5 minutes. Add a little bit more water if the dish dries up.
If you want to add roast pork, chop the roast pork (amount up to you) and add it into the dish before seasoning. You might want to reduce the oyster sauce because roast pork can be a bit salty.
Serve hot with rice.
source:http://www.deliciousasianfood.com
If you are looking for a delicious pork recipe which tastes sweet and hot, Chilli Pork might just be what you are looking for. Using dried chillis for a fiery taste and dark soya sauce, this dish is guaranteed to whet your appetite and make you ask for second helpings of rice. Best of all, it is a simple dish to cook and can be attempted by a beginner.
I use pork belly for this recipe due to the texture of this part of the meat. Containing layers of fat and meat, each bite will give you a nice blend of slightly chewy meat in contrast with the smooth fat. No, it is not that healthy to be consuming this dish but once a fortnight or month should be fine. LOL! Again, just like the other recipes on this site, you don’t have to follow all the measurements of ingredients to the dot. If you like it more spicy, add more dried chillis or vice versa. Most of all, cook this and be blown away by its tastiness! Highly recommended!
This is my recipe for Chilli Pork
Ingredients
- 200 grammes pork belly (sliced thinly)
- 4 pieces dried chilli
- 8 cloves garlic (chopped finely)
- 200 ml hot water
- 2 tablespoons cooking oil
Seasoning
- 1 1/2 tablespoons dark soya sauce
- 2 1/2 teaspoons sugar
- 1/4 teaspoon salt
- white pepper powder to taste
- 1/2 teaspoon chinese cooking wine
Method
Heat oil in wok and saute dried chilli with garlic till aromatic.
Before garlic turns brown, add sliced pork and stir well. Add sugar and dark soya sauce. Once pork is cooked on outer side, add water gradually (ensure that water continues to boil) followed by salt, pepper and chinese cooking wine. source:http://www.deliciousasianfood.com
Label: Chilli Pork
Chilli Garlic Tofu Snack is just a name I use to describe this dish because I am unaware whether there is an original name to this dish. Just like the Ikan Bilis Snack, this is another one of those easy to cook yet delicious food. And extremely affordable too.
The garlic gives this dish an aromatic flavour whilst the use of chilli and white pepper powder gives this dish a slight spiciness to it. If you intend to serve this dish to kids, just omit the use of chillis and white pepper powder. It tastes just as great. Try it will ya?
This is my recipe for Chilli Garlic Tofu Snack
Ingredients
4 cloves garlic (chopped)
1 to 2 pieces red chilli (remove seeds and chopped finely)
4 tablespoons cooking oil (palm oil)
Seasoning
At least one teaspoon of dark soya sauce (or to taste)
A pinch of salt
a couple of dashes of white pepper powder
Method
Heat oil and fry tofu till golden brown and crisp using high heat. Remove fried tofu and discard oil.
The wok should still be coated with oil at this moment. Add garlic and chilli and saute till aromatic. Return fried tofu to the wok, add seasoning and stir well to coat evenly prior to serving.
source:http://www.deliciousasianfood.com
Label: Chilli Garlic Tofu Snack
