Tag: pork
Singapore Curry Noodles
Singapore Curry Noodles
While this stir fried noodle dish isn’t really from Singapore, you can find it on just about every Chinese take out menu. While there’s nothing difficult in cooking these noodles, there are a lot of steps to completion. It is all worth it in the end.
Servings: 4
Ingredients
- 12 shrimp 16/20 ct, peeled and deveined
- 3 tbsp vegetable oil
- 3 tsp fish sauce
- 8 oz rice stick noodles
- 3 garlic cloves minced
- 1 tsp light soy sauce
- 1 tsp Shaoxing cooking wine
- 1/4 tsp white pepper
- 1/4 tsp sugar
- 2 large eggs beaten
- 1/4 lb bbq pork sliced
- 1/2 medium onion sliced thin
- 1 small red bell pepper sliced thin
- 12 snow peas sliced
- 1 small carrot julienned
- 1 tbsp curry powder
- 2 green onions thinly sliced
- salt to taste
- 2 tsp sesame oil
Instructions
- Marinate the shrimp with 1 tsp vegetable oil and 1/2 tsp of fish sauce. Set aside.
- Pour boiling water over the rice noodles. Let sit for 5 minutes. Drain and set aside.
- Mix together the garlic, soy sauce, fish sauce, shaoxing wine, white pepper, and sugar. Set aside.
- Heat up 1 tsp of cooking oil in a wok or large sauté pan over high heat. Pour in the eggs and let set for 10 seconds.
- Scramble and set aside in a bowl.
- Wipe the pan clean. Add in 2 tsp of cooking oil. Toss in the shrimp and sauté for 30 seconds.
- Add in the pork and onions. Sauté for 30 seconds.
- Add in the bell pepper and snow peas. Sauté for 30 seconds.
- Add in the carrots and 1 tsp of curry powder. Sauté for 30 seconds. Season with salt. Remove everything in the pan to the bowl with eggs.
- Wipe the pan clean. Add the remaining cooking oil. Sauté the noodles for 30 seconds.
- Mix in the rest of the curry powder.
- Add back in the stir fried eggs, meat, and vegetables. Season with salt. Stir fry for 1 minute.
- Turn off the heat. Add in the green onions. Drizzle with sesame oil.
Chili Tamarind Pork Chops
Chili Tamarind Pork Chops
When you think of Indian cuisine, you don’t think of pork. A 1/3 of India is vegetarian, a 1/3 isn’t, and the other 1/3 falls somewhere in between, usually eating eggs and fish. Obviously, the Muslim population doesn’t eat pork. But the Hindu and Christian communities do. This chili tamarind pork chop recipe is a great example of how pork is used. You can either broil or grill the pork chops. They will take less than 10 minutes to cook. This marinade is also great on chicken and fish.
Equipment
- Food processor or immersion blender
Ingredients
- 3-4 bone in pork chops 1” thick
- 3 tbsp vegetable oil
- 1/2 medium white onion roughly chopped
- 2 roma tomatoes quartered
- 6 garlic cloves
- 5 dried Kashmiri chilies
- 1/2 tsp cumin powder
- 1 1/2 tsp tamarind paste
- 1/2 tsp cayenne pepper
- salt to taste
Instructions
- Soak the dried chilies in warm water for 15 minutes.
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium heat. Add in the tomatoes, onions, and garlic.
- Sauté for 7 minutes until everything has a slight char. Let cool.
- Add the dried chilies, tomatoes, onion, and garlic to a good processor. Purée until smooth.
- In a separate bowl, mix together the cumin powder, tamarind paste, and cayenne pepper along with 2 tbsp of liquid the chilies soaked in. Mix that with the chili/tomato purée. Save a half cup of the marinade for basting.
- Marinate the pork chops for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Place the pork chops on a rack on a baking sheet lined in foil.
- Broil for 2 minutes a side. Brush each side with a layer of the marinade.
- Broil for another 2 minutes a side. Let rest before serving.
American Chinese Moo Shu Pork
American Chinese Moo Shu Pork
This recipe is the American Chinese version of moo shu pork that you will find at a Chinese takeout restaurant. The ingredients, prep, and cooking are very similar to the authentic version, with cabbage and bamboo shoots replacing the lily flower and cucumber. Once the moo shu is finished cooking, it is served on a moo shu pancake with hoisin sauce. Eat the moo shu like a taco, or eat it as is with steamed rice.
Ingredients
Marinade
- 8 oz pork sirloin sliced into strips
- 2 tsp Shaoxing cooking wine
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
Sauce
- 1 tbsp sweet bean paste
- 1 tsp shaoxing cooking wine
- 1 tsp soy sauce
- 1/4 tsp sugar
Stir Fry
- 3 tbsp vegetable oil
- 2 tbsp dried wood ear mushrooms rehydrated
- 2 large eggs beaten
- 1 small white onion sliced
- 1 tbsp ginger minced
- 1/2 cup bamboo shoots
- 1 cup cabbage chopped
Serving Options
- steamed moo shu pancakes
- hoisin sauce
- steamed rice
Instructions
- Mix all of the marinade ingredients together. Set aside.
- Mix the sauce ingredients together. Set aside.
- Heat up cooking oil in a wok pr large sauté pan over high heat. Add in the pork in a single layer. Cook for 30 seconds a side. Remove from pan.
- Scramble the beaten eggs for a minute. Remove from pan.
- Sauté the onions for 1 minute.
- Add in the ginger. Sauté for 30 seconds.
- Add in the bamboo shoots, cabbage, and wood ear mushrooms. Sauté for a minute.
- Pour in the sauce. Let thicken for 30 seconds. Add the pork and eggs back in.
- Cook for 1 more minute.
