I was craving for some braised noodles and had to make this. I saved the water from boiling the spaghetti and added some braised pig’s shank gravy from the braised pig’s shank that I made last night, more dark soy sauce, more black vinegar, corn starch slurry, a cube of chicken bouillon and two beaten eggs. I am going to use the leftover broth for sweet and sour soup. It’s a great Sunday brunch. Have a beautiful Sunday!
I tried to replicate this yummy dish that we had at Rainbow Restaurant in Portland, Oregon. It was fun stir frying each ingredient separately with oyster sauce and soy sauce paste. I also stir fried the veggies with garlic and added the water for soaking the black fungus to simmer the veggies.
Join me in enjoying this delightful dish!
First I scald the skin of the pig’s shank with boiled cider vinegar. Then pour out excess liquid and roast the pig’s shank to lightly brown the skin in the oven for 400 degrees for 30 to 40 minutes.
As suggested by the title, I used dry sherry, dark soy sauce, soy sauce paste, oyster sauce, black vinegar, garlic powder, onion powder, ginger powder, ginger slices, whole garlic, five spice powder, rock sugar and green onion to season the pig’s shank in this order as well as adding 1 1/2 cups of water over the edge of the crock pot without pouring over the shank.
This was a hit at our fellowship group potluck dinner and was almost completely gone at the end. The other brothers and sisters-in-Christ brought an array of yummy food too.
We found these yummy pork short ribs called sweet and sour ribs at Winco.
Thanks to a church sister-in-Christ for sharing her recipe. I improvised it a little to include oyster sauce, dark soy sauce, white ground pepper, soy sauce paste, garlic powder and onion powder. I forgot to add honey but they still turned out mildly sweet and yummy.
They were roasted in my convection oven for 400 degrees for 30 minutes in an aluminum baking tray then for another thirty minutes after adding 1 centimeter of water to the tray.
Thank you again Kenneth for sharing your recipe! http://kwgls.wordpress.com/2013/12/04/this-is-different-from-kek-lapis-this-is-kueh-lapisnonya-kueh-lapis/
I made a twelve layered rainbow colored kuih lapis this time with five different colors.
After our mushroom spotting walk yesterday afternoon at Mount Pisgah, I was tempted to cook this Penne Pasta with Chantrelle Mushrooms, Portabello Mushrooms and Oyster Mushrooms from the store. I used oyster sauce, soy sauce paste and black ground pepper for seasoning. It was a yummy dinner paired with Muscato.