Pictures speak a thousand words. I will let my pictures do most of the talking. This dish is inspired by one of the top Cantonese cuisine chef in Japan who used red glutinous rice with pork belly when challenging the iron chef. I used a little oyster sauce, dark soy sauce, garlic powder, onion powder and ground white pepper to season the pork belly before browning them. The seasoning I added to the crock pot include red fermented tofu and sweet bean paste that was stir fry in the oil used to brown the pork, dry sherry, Shaoxing rice wine, ginger powder, green onion, rock sugar and red glutinous rice. Hope you enjoy this as much as we did.
This is a dish that my mom used to make for us growing up. Using Ayam Brand canned sardines, I stir-fry some sliced yellow onions with some peanut oil and sesame seed oil, then I add the tomato sauce from the cans, a generous dollop of ketchup, dark soy sauce and lightly sautéed the tomatoes. I used tomatoes on vines for their sweet flavor. Next, I added the condiment I made with the sardines and heat them up in the microwave for a few minutes. I also added some dried parsley to garnish the dish. The aroma of the sardines though strong brings back memories of home in South East Asia. I brought this dish to a very dear friend’s Hari Raya Aidilfitri celebration. It was very kind of her and her husband to have us over. We had such a good time and had various yummy Indonesian food.
Rome was not built in one day, I certainly didn’t cook all this in one day. I fried the potatoes and extra firm tofu one day, fried the sausage patties yesterday and cooked the fish and veggies today. I was trying to make the fried potatoes Korean style with rice syrup and some light soy sauce. It didn’t turn out quite right but tastes good anyway. The homemade sausage patties were made and given by very dear friends in Portland. The sausage patties have a very all rounded flavor with rich fennel seed flavoring. I pan fried the red snapper separately from the Yu Choi today. They are seasoned lightly with a little oyster sauce, kikkoman light soy sauce, ground white pepper and dry sherry. The extra firm tofu was also fried separately from the ground beef which was seasoned with shallots, oyster sauce, ground white pepper and some soy sauce paste. Voila, a little feast for the family for breakfast, lunch and dinner for a week. Join me!
I roasted this four pound turkey breast on 325 degrees Fahrenheit under convection settings for about 3 hours covered with foil then for another 20 minutes uncovered to brown the skin. It turns out moist and juicy. I poured one can of Campbell chicken broth over it and seasoned it with ground white pepper, a little cinnamon powder and a dash of clove powder, holiday style. A dash of lemon juice would have been great if I haven’t forgotten. Makes for several great lunches in sandwiches next week. Bon appetite!
These are our highlights over the weekend. I stir fry some okra with shrimp and homemade dried shrimp flakes. I also stir fry some kailan and shiitake mushrooms, cooking them separately and seasoning them with oyster sauce and soy sauce paste. Hubby grilled the burgers including some stuffed Portabello ones for me. They are seasoned with black ground pepper, oyster sauce, garlic powder and onion powder. All in a day’s work.