Saturday, January 30, 2010
It is Winter, so I have the craving for something hot and soothing which gives the heat to my body. For Chinese, soup is most important dish of the day. I remember my Mom used to make wintermelon with pork belly, add some chinese dates which gives a little sweetness into the hot soothing soup. But now, my version is the Pork Belly with Garlic, Ginger, Shallots and Dried Mushrooms soup. Slow cooker is the best cookware to make this soup.
2 lb or 1 slap Pork Belly - cut into chuck
2 whole Garlic - smashed and peeled
4 whole Shallot - peeled
5 slices Young Ginger
1 handful Dried Mushrooms - soften and cut (look at the Stew Mushroom recipe)
1 Tablespoon whole white peppercorn
Water - enough to cover the whole ingredients
Put all the ingredients together in a slow cooker at low heat. Should be done at least 6 hours.
Garnish with fresh cilantro. Add salt to taste (optional).
Thursday, January 28, 2010
2 handful Dried Mushrooms - soften and cut
5 slice Young ginger
2 Chilis (can substitute with dried chilis)
Half Onions - chunk
4 Whole garlic - peeled and smashed
1 cup Soy sauce
1/4 cup Cooking wine
2 Tablespoon Sugar
3 cups water (from soaking the mushrooms)
1. Put all the ingredients in a non-stick pot. Dont cover! and cook on medium heat.
2. Let it boil and simmer until you can see the sauce is thickening, not too thick tho. Some gravy for yuor steamed rice.
Ps: you can use slow cooker, but use less water.