Steamed Pork Belly with Portobello Mushroom

After I have successfully using corn flour for my previous post on Steamed Pork Belly with Salted Fish (咸鱼蒸猪肉), this time I used it again for steaming pork belly with fresh mushroom.  The end result????  The slices of pork belly and mushroom is so flavorful and the gravy itself is also very yummy.  And....the slices of mushroom is  chewy and tasted like abalone!  

My children enjoyed mixing the gravy with the rice and I regretted that I didn't cook extra rice for this! It's very appetizing indeed!!!

Ingredients :

- 1 strip of pork belly (skinned, sliced and marinated)

- 2 large portobello mushrooms (sliced)
- 2 tbsp young shredded ginger

- 2 tbsp chopped garlic

- 1 red chili (sliced)

- some diced spring onions for garnishing (I had run out of spring onions, so, no garnishing :)

Marinate : (to taste)

- soy sauce

- 1/2 tbsp tapioca flour

Seasonings (Sauce) : to taste

- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp miso
- 1/4 tsp pepper 

- 1 tbsp Chinese cooking wine 

- 2 tbsp water

Method :

1)  Marinate pork belly for about 15 minutes.

2)  Meanwhile, heat oil in a wok and saute garlic and ginger until aromatic.  Dish up.

3)  Boil water in a steamer. 

4)  Arrange slices of pork belly and mushroom alternately on a steaming plate.

5)  Mix seasonings and pour all over the marinated pork belly and mushroom.

6)  Add fried garlic, ginger and shredded chili on top.

7)  Steam over rapid boiling water for 15 minutes. 

8)  Remove and garnish (with diced spring onions).

9)  Serve with hot steamed rice.

This dish is as good as Steamed Pork Belly with Salted Fish (咸鱼蒸猪肉) 

~Simple, fuss-free and healthy dish ~

Have a great day ahead !

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

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Miso Glazed Salmon with Peach Jam

Initially, I wanted to cook salmon with orange but realized that I didn't have any oranges left! Then I remembered I have bookmarked  a meat recipe using jam from Phong Hong's blog but have yet to try her  Pineapple and Mango Jam Roasted Belly.  Aha....... my hubby just bought 2 bottles of peach jam and why not?????  If Phong Hong can use jam for roasted belly so successfully, why not I try it on salmon?  Well, I am glad that I gave this recipe a try.  

Using miso and peach jam gives the salmon a very flavorful sweet caramelized taste.  Besides,  it is very appetizing too.  The sweet-savory miso peach glaze on the salmon is so delicious that my children practically licked every drop of the sauce off the plate! And, to tell you the truth, this is my first time using miso for salmon and it is SO EASY to prepare too!!!  

Ingredients :

- 2 salmon fillets (marinated with miso mixture for 20 minutes)

- 1/2 tbsp butter

Marinate : (to taste)

- 1 tbsp miso

- 1 tsp ginger juice

Sauce Mixture: (to taste)

- 2 tbsp peach jam (you can use any fruits jam)

- 1 tsp apple cider vinegar or lemon juice (I used acv as I didn't have any lemon on that day)

- a dash of sugar

Seasoning : (to taste)

- soy sauce/liquid aminos

Method :

1)  Heat butter in a pan (I used happy call pan).  Arrange salmon fillets and pan fry until both sides are slightly brown.

2)  Add seasoning on both sides of the fillets.  (I used liquid aminos).

3)  Lower the heat to the minimum.  Spread the combined sauce on both sides of the fillets.  Make sure to turn off the heat if the pan is overheated as the sauce tends to burn quite easily.

4)  Lightly pan fry (with minimum heat or with the heat off) the fillets on both sides.

5)  Dish up and serve.  

Do add extra sauce and you will thank me for that!

Hope you like this simple and appetizing dish :)

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

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Braised Soft Tofu (Bean curd) with Thai Basil (Meatless Recipe)

Tofu (Japanese: 豆腐 or とうふ; Chinese: 豆腐), also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.  Please click  http://en.wikipedia.org/wiki/Tofu for more info on tofu.

 My family likes to eat tofu and I used to cook it regularly.  As for this braised tofu, the recipe just created out of what I can find in my fridge! You can add any ingredients that you like and it's still yummy.

Ingredients :

- 4 blocks of soft tofu (cut)

- 2 tomatoes (cut into wedges)

- a handful of shredded preserved mustard head/Spicy Szechuan Mustard (soaked)

- a handful of fresh Thai Basil

- 3 cloves garlic (crushed)

- oil

- water (add more water if you want extra sauce)

Seasonings : (to taste)

- 1 tbsp miso

- salt
- a dash of sugar

Method :

1)  Heat oil in a pan and lightly pan fry tofu.  

2)  Add garlic, tomatoes and shredded preserved mustard head.

3)  Lightly stir and mix well.  Then, add miso.

4)  Add water and braise over medium high heat.

5)  When it is almost done, add salt to taste, sugar and fresh Thai basil.

6)  Stir and mix well.

7)  Serve with steamed rice.

This dish is suitable for vegetarians and you can just omit the garlic for religious purposes

Or if you are just going for a meatless meal, this is just a perfect dish

Hope you like this simple yet healthy tofu dish

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

To receive new updates, do LIKE me on FACEBOOK. Thanks!

http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)