Tag Archives: 麻辣

回锅肉Doublecooked Pork Collar + Long Beans in Nonya Sauce – 13th Teban Gardens Community Breakfast on 10Jun2016

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回锅肉doubecooked pork collar + long beans in nonya sauce

回锅肉doublecooked pork collar + long beans in nonya sauce

i made a 回锅肉doublecooked pork collar + long beans in nonya sauce for teban gardens community service centre’s friday community breakfast on 10.6.2016. ^^

this my 13th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

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long beans in nonya sauce

long beans in nonya sauce

for the long beans (quite a lot about 1 kg) i just fried with chopped garlic, cut chilli padi & a bit of gimson nonya sauce. i added oyster sauce & fish sauce & fried a bit more.

then i added some stock & covered to cook the long beans.

i reduced & tasted the dish, then off fire, added 1 tbsp of nonya sauce & mixed.

very tasty dish with unique flavours imparted by the nonya sauce.

回锅肉doubecooked pork collar after 4hrs in 90degC oven

回锅肉doublecooked pork collar after 4hrs in 90degC oven

for the 回锅肉doublecooked pork collar, i had about 1.3kg for 4hrs in a 90degC oven.

usually 回锅肉 uses belly pork. as some of my friends pointed out, belly pork kind of fatty for the older folks so i switched to pork collar.

i used a marinade or brine – 4tbsp shaoxing cooking wine, 2 tbsp mirin 1 heap tbsp sugar, 1 flat tbsp salt. i then fried 2 cinnamon bark & 4 star anise till fragrant & added the marinade mix. then i marinated the pork collar & placed in a oven-proof dish in the oven.

i use this method also to make “mock kurobuta” steak!

just fry the pork collar on high heat to brown the meat & serve like usual steak. 🙂

回锅肉doubecooked pork collar

回锅肉doubecooked pork collar

for 回锅肉doubecooked pork collar, it means to return to the wok & cook a second time, i sliced & fried the pork over high heat for 1/2min.

回锅肉doubecooked pork collar

回锅肉doubecooked pork collar

i added a tsp+ of the mala 麻辣sauce (& some oyster sauce) to flavour the pork a bit more. the older folks cannot take too spicy so i added very little just to give it colour & flavour, just as i added just 1 cut chilli padi to 1kg of long beans. 🙂

c.h.e.f andy

Spicy Sichuan Poached Chicken 口水鸡

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口水鸡 sichuan spicy poached chicken

口水鸡 sichuan spicy poached chicken

decided to try 口水鸡, the sichuan spicy poached chicken. 🙂

we had 口水鸡 many times at crystal jade lamian xianglongbao. 🙂

poached kampong chicken

poached kampong chicken

i can do a very good poached chicken, so like many dishes, getting the spicy sauce right is the key.

口水鸡 sichuan spicy poached chicken

口水鸡 sichuan spicy poached chicken

口水鸡 sichuan spicy poached chicken

口水鸡 sichuan spicy poached chicken

口水鸡 sichuan spicy poached chicken

口水鸡 sichuan spicy poached chicken

saliva chicken (口水鸡)

crystal jade version of saliva chicken (口水鸡)

i decided to use a modified 蒜泥白肉 sauce recipe, as it was a dish i served several times & everyone liked. 🙂

i did without all the additional stuff like cinnamon bark, clove, anise seeds, cumin, and just added chicken stock, sliced ginger, chopped shallots, chopped garlic, brown sugar & sichuan spicy chilli oil, looks something like this-

  • 1 cup stock (chicken stock or from the pork)
  • 2 tbsp light soy sauce (80ml)
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 cm sliced ginger
  • 2 tsp chopped garlic
  • 2 chopped shallots
  • 2 tbsp sichuan spicy chilli oil

the sauce was delicious, mildly sweet & delivering the spicy punch.

comparing with crystal jade version (above photo), it looked just as potent but actually not as 麻辣 as crystal jade version which is itself not very 麻辣. guess i missed the toasted sesame part (i did have coriander for garnishing though not in the photos).

though some like me will take it even spicier, the current preparation is easier on the palate for most. & many friends had enjoyed the 蒜泥白肉 in no small part because of the sauce. 🙂

c.h.e.f andy