Teriyaki Pork Tenderloin

Pork tenderloin is truly one of my favourite cuts of meat to make. It's very lean, cooks quickly and when cooked to the right temperature, it is incredibly tender. 

Pork tenderloin is not to be confused with pork loin. Tenderloin is a long thin piece of meat, about 2" in diameter and about 14" long.

The combination of pork and teriyaki sauce is a match made in heaven. The pork is tender and juicy, while the teriyaki sauce provides a flavourful and slightly sweet coating with a hint of umami flavour. If you are looking for an easy way to add some Asian flair to your dinner table, then teriyaki pork tenderloin is the recipe for you!.

There is no need to buy pre-made teriyaki sauce when you can make it yourself  from scratch that includes simple ingredients like garlic, ginger, soy sauce, rice vinegar and brown sugar. In the sauce below I add a little bit of orange juice for a citrusy flavour.

We often think of teriyaki as just a flavour but it's actually a Japanese technique of cooking. The method refers to grilling or broiling with a combination of sugar and soy sauce!

Ingredients:

• 500-600g of pork tenderloin
• 1 tbsp vegetable oil
• ½ cup teriyake sauce or homemade as below
• sesame seed and spring onions for garnishing

Teriyaki Sauce:

• 1/3 cup soy sauce
• 1/3 cup orange juice
• 3 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger minced
• ½ tsp sesame oil
• 1 tbsp corn flour for thickening

Method:

 If making homemade sauce, combine teriyaki sauce ingredients in a small bowl. Add half of the teriyaki sauce to the pork tenderloin. Refrigerate the remaining sauce to thicken for serving.

Marinate the pork for 30 minutes or up to 4 hours. Overnight will be the best. Remove tenderloin from the marinate and discard the marinate.

Preheat oven to 230ºC/200ºC for fan assist oven. Line a baking paper with foil. Cook the tenderloin for 25-30 minutes or until the thermometer reads an internal temperature of 65ºC

While pork is cooking, combine reserved sauce with 3 tablespoons water in a small saucepan and bring to a simmer.

Combine 1 tablespoon cornflour with 1 tablespoon water and add to simmering sauce a bit at a time to thicken. You may not need all of the cornflour mixture.

Remove the pork from the oven and allow to rest for 5 minutes before slicing.

Drizzle pork with thickened sauce and garnish with spring onions and sesame seeds.

Baked Pork Tenderloin

There is nothing like baked pork tenderloin. It is so easy to make and I feel like this is the easiest cut of pork to take on whatever flavours you fancy. In the slow cooker, the instant pot, on the grill, there is really no way to mess up a pork tenderloin.

This pork tenderloin recipe it's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

The simple spices use in this recipe means the pork goes well with many different sides.

Ingredients:

• 2 pork tenderloin, about 450g each
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp cooking oil
• ½ cup beef stock
• 1 tbsp apple cider vinegar
• 1 tbsp butter
• minced parsley, for garnishing

Method:

Preheat oven to 200ºC/180ºC for fan assist oven. Dry pork tenderloins well with kitchen papers.

Mix the paprika, onion powder, garlic powder, oregano, salt and pepper together in a small bowl. Rub this spice mix over all sides of the pork.

Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both the tenderloins without them touching. Sear the pork on all sides until it is brown, about 5 minutes total. Take the pan  off the heat.

Move the pork to a baking tray. If the spices left in the pan ate black, wipe them away with a kitchen paper. Return the pan to the heat and add the beef stock. Scrape the bottom of the pan to remove any stuck-on-bits then boil for 1 minutes until it reduces to about ¼ cup. Pour this sauce over the pork.

Pour the apple cider vinegar over the pork the dot the top with the butter. Cover the baking dish with a foil.

Bake the pork for 20-25 minutes, or until it reaches an internal temperatures of 65ºC. Let the pork rest for 5 minutes before slicing into ¼ inch thick rounds. Serve with little minced parsley for colour.

Pork Tenderloin with Honey Garlic Sauce

Pork tenderloin seasoned with a rub, seared until golden then oven baked in an incredible Honey Garlic Sauce until it's sticky on the outside and juicy on the inside! This is a quick and easy pork fillet recipe with high returns for  very minimal effort. And most important very few ingredients required!

Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible !! And really, it is SIMPLE!

Ingredients:

• pork tenderloin, about 500g
• 1 tbsp olive oil
• 2 garlic, finely chopped

Pork tenderloin rub:

• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper

Honey Garlic Sauce:

• 2 tbsp cider vinegar
• 1 tbsp light soy sauce
• ½ cup honey

Method:

Preheat oven to 180ºC.

Mix sauce ingredients together.

Mix rub ingredients then sprinkle over the pork.

Heat oil in a large oven proof skillet over high heat. Add pork and sear until golden all over.

Pour sauce in, Turn pork once, then immediately  transfer to the oven. Roast for 15-18 minutes or until the internal temperature is 68ºC . Remove pork onto a plate, cover loosely with foil and rest for 5 minutes.

Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to a thin syrup. 

Remove from stove, put pork in and turn to coat in sauce. Cut pork into thick slices and serve with sauce.

Bacon-Wrapped Stuff Pork Tenderloin

Bacon-wrapped pork tenderloin stuffed with apples, onions and herbs. Fancy enough for a dinner party and easy to make !!

Everything is better with bacon, right? Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead.

Butterfly the pork loin might sound tricky, but in fact just means cutting it down the length partway through. Just careful not to cut all the way through!

Open the butterflied pork loin like a book and then pound it with a meat tenderizer or a rolling pin until slightly flattened. This makes it easier to wrap the tenderloin around the stuffing and hold it closed while you wrap it with bacon.

Ingredients:

• 2 tbsp cooking oil
• 1 small apple, peeled and cut into small dice
• ¼ medium onion, finely chopped
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 thick slice bread
• 1 tbsp Dijon mustard
• ¼ tsp salt, or more to taste
• ¼ tsp pepper, or more to taste
• 1 pork tenderloin, about 450g to 600g
• 8 to 10 strips of bacon

Method:

Heat the oven to 230ºC/210ºC for fan assist oven.

Making the stuffing: In a skillet over a medium heat, heat the oil. Add apple, onion, rosemary and thyme, and cook for about 10 minutes, or until softened. 

Meanwhile, pulse the bread slices in a food processor until you have make a coarse crumbs. You should have about ½ cup of breadcrumbs

Remove the pan with the onions and apples from the heat. Stir in the breadcrumbs, mustard, salt and pepper. Set aside to cool briefly.

Butterfly the tenderloin, cut a deep lengthwise  silt down the centre of the tenderloin, stopping about ½  inch from the bottom of the roast. Open it up like a book. Cover with piece of plastic wrap, and with a mallet or rolling pin, gently pound it until it is an even thickness.

Spread the stuffing in  a line along the centre of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.

Lay out the bacon slices on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Removing the toothpicks as you work, wrap the bacon slices around the pork to form a log. Place the tenderloin, bacon seam side down, on a baking sheet.

Roast the tenderloin for 25-30 minutes and the bacon is brown and crisp. If the roasts is ready before bacon browns, place the tenderloin under the grill for 3-5 minutes to brown the bacon.

Let the tenderloin rest for 10 minutes before cutting into slices. Serve with pan juices spooned over top if desired.

Orange Cranberry Pork Loin Roast

This pork loin roast recipe is the perfect holiday main dish! This Orange Cranberry Pork Loin Roast is juicy, delicious, and super festive. 

The orange cranberry sauce is what makes this pork loin roast recipe so amazing!. It adds such bright and cheery flavour, which is why it's so perfect for holidays. I love this roasted pork recipe for Christmas.

Ingredients:

• 1kg to 1.5kg boneless pork loin roast
• olive oil
• salt & pepper to taste
• ¾ cup orange juice, divided
• ¼ cup apple cider vinegar
• 225g sweet orange marmalade
• 200g whole cranberry sauce

Method:

Preheat oven to 190ºC/170ºC for fan assist oven.

Place the pork in a shallow roasting pan or grill pan and pat dry with kitchen paper.

Rub all sides with olive oil.

Season with salt & pepper on all sides.

Sear each side over high heat for 2 minutes per side, 10 minutes in total.

While searing, make your sauce. In a medium bowl, stir together the ½ cup orange juice, vinegar, marmalade and cranberry sauce.

Place seared pork in a large roasting pan and pour sauce over the pork.

Cook for 60-80 minutes or until internal temperature reaching 140-145 in the most central part of the pork. Baste every 20 minutes in orange juice mixture.

While pork is resting, add remaining ¼ cup orange juice to the juices left over from cooking. If your roasting pan is stove-top safe you can just keep all the sauces in the pan or if not, add to a saucepan.

Bring sauce to a boil and then reduce to a simmer while pork rests.

Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.

Enjoy!!!

Pork and Chorizo Stew

This rich and gutsy pork and chorizo stew is packed full of flavour

Ingredients:

• 3-4 tbsp cooking oil
• 2 onions, sliced
• 4 cloves garlic, sliced
• 1 kg pork shoulder cut into chunks
• 225g chorizo sliced
• 2 tsp smoke paprika
• 150ml red wine
•  2 tbsp tomato puree
• 400g can chopped tomatoes
• 150ml vegetable stock
• few sprigs fresh thyme, leaves remove or  ½ tsp dried thyme
• salt and freshly ground pepper

Method:

Heat 1 tsp oil in a pan and add onions, cook over a medium heat, stirring frequently until the onions have softened and are beginning to colour. Add the garlic and continue to cook for 1 minute, then remove the onions and garlic from the pan and set aside.

Heat 1 tbsp oil in the pan and brown the pork in batches over a high heat adding more oil as required. Once pork is browned, remove from the cooker and add it to the onions.

Once all the pork has been browned, add chorizo to the pan and cook until beginning to colour, then stir in the paprika and cook for 1 minute, stirring constantly.

Add red wine to the pan, stirring well to scrape out all the caramelised juices from the bottom of the pan. Bring to boil and allow to bubble for a minute or two.

Return the meat and onions to the pan, add the tomato puree, chopped tomatoes and stock, thyme and bay leaves. Bring it to a boil then lower the heat and continue to simmer until the pork is tender. Season to taste.

Pork & Shrimp Wonton with Nahm Jim Green Chilli Dipping Sauce

This the the chinese style wonton but I put a twist into it. I decided to make the dipping sauce using recipe from Marion Grasby. 

Usually wonton is served in a clear chicken soup or deep fried. I am serving this way for a dinner party.

Ingredients:

• 80g raw shrimps, devined
• 160g ground pork
• 1 garlic
• 1 tsp finelly minced or grated ginger
• 2 tbsp thinly sliced spring onions
• 1 tbsp light soy sauce
• 2 tsp Shaoxing rice wine, or sweet sherry 
• 1 tsp sesame oil
• ½ tsp granulated sugar
• ¼ tsp salt
• a dash of white ground pepper
• frozen/fresh wonton skin

Nahm Jim Green Chilli Dipping Sauce:

• 2 garlic cloves
• 1 small green chilli, remove the seed. Add more chilli if prefer spicy
• 2 coriander roots
• ½ tsp salt
• 1½ tbsp sugar
• 1 tbsp fish sauce
• 2 tbsp lime juice

Crispy Garlic oil:

• ¼ cup vegetable oil
• 6 garlic cloves, roughly chopped

Method:

For wonton: Finely minced raw shrimp until they are almost the consistency of a paste. Mix the shrimp in a large bowl with the ground pork, garlic, ginger, spring onions, soy sauce, Shaoxing rice wine,sesame oil, sugar, salt and pepper. Combine using a fork or mixing chopsticks until the filling is fairly smooth and paste-like.

To fold the wonton, place a teaspoonful of filling onto a centre of each wonton wrapper as picture below

Using your finger or a pastry brush to dampen the top and right edges of the wrapper with water. Fold the bottom left corner over the filling to meet the top right corner, forming a triangle as the picture below. Press around the filling to remove any trapped air from the folded wonton.

To make the Nahm Jim dipping: Use a mortar and pestle to pound the garlic, chillies, corainder roots and salt to a fine paste. Stir through the sugar, fish sauce and lime juice. Transfer to a small bowl and set aside until ready to serve.

Simmer the wontons: When ready to serve, bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don't stick to the bottom and being sure not to crowd them (they need enough room to float) Simmer for 2-3 minutes, until the wrappers are transparent and the wontons float in the water. Drain and place on a serving plate. Drizzle with garlic oil.

Spoon over the Nahm Jim sauce and then scoop out some crispy garlic bits to sprinkle on top. 

Serve warm.

Bacon-Wrapped Pork Tenderloin

Nothing beats the scent of rosemary and roasted bacon from the oven, it's maybe the best recipes for pork you will ever have!. To enhance the recipe, you can add more flavouring by letting the tenderloin marinate overnight. Serve this gourmet dish for a dinner main course and just watch the smiles on the faces of your guests! This serve 4

Ingredients: 

• 600g pork tenderloin
• 100g thin sliced bacon
• 2 onions
• 2 cloves garlic
• ½ cup chicken stock
• rosemary
• ground pepper and olive oil

Method:

Preheat oven  to 180°C/160°C for fan assist oven.

Prepare the pork tenderloin, wrap it with bacon slices and tie up with a string, along with rosemary sprigs.

Put the roast in a rectangular baking dish. Add the onions, garlic, chicken stock and a little olive oil.

Lightly ground pepper over the wrapped tenderloin and roast for 40-50 minutes depending on the size.

Remove the string before serving. Cut the tenderloin and serve with the gravy and side dish of your choice-roasted potatoes, green beans, carrot, broccoli....

Pork with Sweet Potatoes

A colourful dish, with sweet potatoes, dried cranberries and apple slices.

Ingredients:

• ½ cup plain flour
• ½ tsp salt
• ¼ tsp pepper
• 1 pork tenderloin, about 450g
• 1 tbsp oil
• 2 medium sweet potatoes (about 450g), peeled and cubed
• ½ cup dried cranberries
• 400ml chicken stock
• 1 tbsp Dijon mustard
• 1 medium apple, sliced
• 4 spring onions, chopped

Method:

In  a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 pieces, pound each with a meat mallet to ¼-in thickness. Dip pork in flour mixture to coat both sides, shaken off excess.

In a large nonstick pan,  heat oil over medium-heat, brown pork in batches. Remove from pan.

Add sweet potatoes, cranberries and stock into the same pan. Bring to a boil. Reduce heat, simmer covered for about 5 minutes or until potatoes are almost tender. Stir in mustard.

Return the pork to the pan, add apple and spring onions. Return to a boil. Reduce heat, simmer, covered for further 5 minutes or until pork and sweet potatoes are tender.

Char Siew Pork (Chinese BBQ Pork)

A delicious and simple recipe for a Chinese-restaurant classic which you can make at home.

One thing that I miss about living in Malaysia is being able to nip to the wet market in the morning or  a kopitiam that selling ready make char siew that they will served with chicken rice.

Usually the char siew pork you find often has a tinge of red in the meat as they either use red  food colouring  or red fermented beancurd. 

I find that it is easier to prepare this dish a night before serving or make it first thing in the morning so that the meat has had some time to marinat before roasting. 

Ingredients:

• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 2 tbsp brown sugar
• 3 tbsp runny honey and 2 tbsp for extra
• 3 tbsp hoisin sauce
• 1 tbsp oyster sauce 
• 1/2 tbsp dark soya sauce
• 1 tbsp soya sauce
• 1 1/2 tsp five spice powder
• 2 cloves garlic, finely grated
• 1 inch garlic, finely grated 
• 500g pork tenderloin 

Method:

Place all the ingredients for the marinade into a bowl and whisk to combine.

Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well coated in the marinade. Place the bag into the fridge and leave it to marinade for 2-3 hours or preferably overnight.

When you are ready to roast the pork, take it out of the fridge  and let it come to room temperature in the marinade. 

Preheat the oven to 180°C. Place a roasting  rack inside a large baking tray and fill the tray with boiling water. The rack needs to be high enough so that when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and keep it moist.

Place the pork on the roasting rack and roast for about 30 minutes, basting every 10 minutes or so.

Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes. Use this sauce to baste the pork. 

After 30 minutes, turn the oven to grill mode on high heat, if possible, place the tray high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn't burn. Once the pork has caramelised nicely, remove the tray from the oven.

Let the park rest for about 10 minutes before slicing. 

Twice-cooked Melting Pork Belly

Saw Gok Wan cooking this recipe on his TV show. Look so delicious and tender. Decided to look on Channel 4-4Food and found his recipes. Decided to have a go at it. It is so simple to prepare. This is gloriously sweet, sticky and melt-in-mouth yum....yum...yum...heaven

Ingredients:

• 1-1.25kg pork belly
• 3 cloves garlic, peeled and bashed
• 5cm piece of ginger, peeled, bashed until roughlt flattened
• 2 whole star anise
• 3 spring onions, trimmed, white and greens separated
• 3-4 tbsp Shaoxing wine
• 2-3 tbsp light soy sauce

For the glaze:

• 3-4 tbsp runny honey
• 1-2 tbsp light soy sauce

To garnish:

• 2 springs onions, sliced diagonally
• 1 red chilli, sliced diagonally

Method:

Place the pork belly, garlic, ginger,star anise, spring onions, Shaoxing wine and soy sauce into a large pan. Cover with hot water and bring to a boil. Reduce to a simmer and simmer gently for 11/2 to 2 hours, turning the pork once or twice during the cooking process to ensure even cooking. Once tender remove from the heat.

Preheat the oven to 215C/195C for fan oven.

Remove the belly from the stock, remove the skin and a little of the fat below the skin. Place on a roasting tray lined with baking paper or parchment to make it easier to clean at the end of cooking. Mix together the glaze ingredients and pour over the pork belly. Place in the preheated oven and cook for 20-30 minutes, turning often, spooning the glaze over the meat until glossy.

Remove the belly from the oven and place on a serving plate. Slice and serve garnished with the chopped spring onions and chilli.

Steamed Spareribs

Ingredients:

• 350g-400g spareribs
• 2 pickled sour plums, seeded
• 1 tsp chopped garlic
• 1 tbsp chopped red chillie
• 1 tbsp young ginger, shreds

Seasoning B:

• 1 tsp oyster sauce
• 1 tsp light soy sauce
• 1 tsp shallot oil
• 1/2 tsp sesame oil
• 1 tsp sugar
• 1 tbsp tau cheong (preserved bean paste)
• 1/2 tsp pepper
• 1 tsp Shao Hsing wine
• 3 tbsp water
• 1 tsp cornflour

Method:

Chop spareribs into bite-sized pieces. Mash pickled sour plums and chop coarsely. Combine spareribs with sour plums, ginger shreds, red chilli and garlic.

Add seasoning B to mix. Arrange marinated spareribs in a heatproof deep dish. Steam over high heat for 20-25 minutes or until meat is tender. Serve hot.

Siew Mai

Ingredients A:

• 225g ground pork
• 9 large shrimps, minced
• 1tsp ginger juice
• 1 spring onions, chopped
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tsp salt
• 1/4 tsp sugar
• dash of white pepper

Ingredients B:

• 1/4 cup carrots, chopped
• some frozen green peas
• wontan wrappers as needed

Method:

Mix A in a bowl and stir in one direction until blended.

Take a piece of wontan skin and place a sizeable amount of filling in the middle, hold up to cover the filling.

Decorate the top with minced carrots and place a grren pea in the middle (optional). Finish with the rest of the siew mai.

Steam in boiling water for 15 minutes. Using bamboo steamer that you have. Serve with chilli oil

Bak Kwa/Loong Yoke

Since Chinese New Year is around the corner decide to make this Chinese dried meat a popular delicacy for Chinese New Year.

Ingredients:

• 500g minced pork
• 1 tbsp of thick dark soy sauce
• 1 tbsp Shoaxing wine
• 1 tbsp light soy sauce
• 1/2 cup sugar
• 11/2 tbsp fish sauce
• 1 tsp five spice powder
• 1 tsp oil

Method:

Place all the ingredients in a mixing bowl. Mix with a fork vigorously in one direction until a gluey paste is formed.

Cover and leave in the fridge overnight.

Place meat on a large parchment paper. Roll out on a plastic sheet thinly. You may use clingfilm so the meat won't stick on the rolling pin.

Sun until the meat is easily lifted. Cut into pieces and BBQ on a low heat on each side until brown. If prefer, you may also use your oven. Heat the oven on 125c and bake for about 20 minutes. Increase temperature to 180c and bake for about 20-30 minutes until the meat is golden brown.

Cool and cut into pieces.

Pork ball in sweet and sour sauce

This dish remind me of my childhood days in Penang.

Ingredients:

• 180g of minced pork
• 1.5 tsp five spice powder
• 1 egg
• 2tbsp corn flour
• 1 tsp salt

Mixed the following for the sauce:

• 3/4 cup of tomatoes ketchup
• a dash of tabasco sauce
• 2 tbsp worcestershire sauce
• 1/2 tsp pepper
• 1 tbsp vinegar
• 2 tbsp sugar
• 1 tbsp fish sauce
• 1/2 cup of water

• 1 red pepper, sliced
• 1 onion, quartered and open to pieces
• 2 large potatoes, sliced to abt 5mm thickness

Method:

In a large bowl, put in the minced pork. Add in the five spice powder, egg, salt and corn flour. Use your hand to mix well and set a side.

In a wok hot enough oil to deep fry the pork balls. When the oil is hot, spoon the minced pork and round into a ball. Put into the hot oil and fry until brown. Continue until all the pork is cook.

In another wok, fry the potatoes until cook. Set aside. Scoop up the oil and left about 1 tablespoon in the work. Add in the minced garlic and fry until fragrant. Add in the sauce. Once boiled, add in the brown pork balls and also the onions. Simmer in a low fire for about 10 minutes. Add in the pepper and the potatoes. Mix well and serve immediately

Nyonya Pork Curry

Ingredients:

• 1kg of pork shoulder, cut into cubes
• 4-5 potatoes, cut into wedges
• 4-5 tbsp cooking oil
• 3/4 cup of coconut milk

Seasoning(A):

• 1tbsp light soy sauce
• 1/2 tsp salt
• 1/2 tsp sugar

Spices (B)-combined & ground:

• 10 shallots
• 3 cloves garlic
• 2.5cm ginger
• 3-4 candlenuts
• 1tbsp chilli powder
• 21/2 tbsp meat curry powder

Spices (C):

• 4cm cinnamon stick
• 2 star anise
• 5 cloves
• 5 cardamon pods, split to obtain the seeds only
• 2 stalk lemongrass, lightly bruised
• 2-3 sprigs curry leaves

Seasoning:

• 1tsp salt ot to taste
• 1/2 tsp sugar or to taste

Method:
Marinate pork with (A) and set aside.
Heat the cooking oil and fry (B) and (C) until fragrant and oil rises. Occasionally, add a bit of the coconut milk to prevent the spices from sticking to the pot when frying.
Add in the pork and fry well until meat is well coated with spices. Pour in the coconut milk and simmer until the meat is cooked. Add potatoes and cook until meat is tender and potatoes are cooked and soft. Add in the seasoning and cook to just a boil. If you prefer the curry to be creamier, you may add more of the coconut milk at this stage. Cook until the curry is just a boil. Dish out curry and serve hot

Fried Wanton

Fried wanton is the favourite finger food at any chinese party. I normally buy the skin from the oriental supermarket & freeze them in my freezer. If you are keen to make the skin yourself, here is the recipes:

Wanton Skin recipes:

Ingredients:

• 2 cups of plain flour
• 1/4 tsp salt
• 1 egg, lightly beaten
• 3/4 cup water, approximately

Method:

Sift flour and salt into a bowl, add egg and enough waterto mix to a stiff dough. If the dough is too soft, add a little extra sifted flour for easier handling.

Roll the dough on a well floured surface until paper thin. Use sharp knife, trim edges to form 15"x15" square. Using a ruler, cut evenly into 3" square. If you prefer a round skin, stamp out with round cutter. Place the skin on baking sheet, cover with a damp cloth until ready to use.

Makes about 25-30 skins if square & about 20 if round.

For the filling:

• 100g shelled prawns, minced
• 200g minced pork or chicken meat
• 50g water chestnuts, chopped finely
• 1 tbsp finely chopped carrot
• 1 tbsp chopped spring onion

Seasoning:

• 1 tbsp light soy sauce
• 1/2 tbsp oyster sauce
• 1/4 tsp salt
• 1/4 tsp sugar
• Pinch of pepper
• 1/2 tsp sesame oil
• 1 tsp corn flour

Method:

Place one teaspoon of the filling in the centre of each wantan wrapper. Fold into small pouches. Seal the edges of each pouch with a bit of water.Heat enough oil in a wok until just hot. Put in wantan in batches and deep-fry until golden brown in colour. Remove and drain on paper towels. Serve the crispy wantan with the dipping sauce. or sweet chilli sauce

Gyoza

Gyoza is a popular dumpling in Japanese cuisine. Gyoza originated in China, and it's said to have been introduced to Japan in late 17th century. Gyoza is cooked in various ways: deep-fried, boiled, steamed, or pan-fried. Boiled gyoza (sui-gyoza) is very soft and can be eaten hot or cold. Steamed gyoza (mushi-gyoza) is also soft and is eaten hot. Deep-fried gyoza (age-gyoza) can be finger food, so it's suitable for a potluck dish. The most common way to cook gyoza is pan-fried. Bottoms of gyoza dumplings should be brown and crunchy. Fillings for gyoza are also various. Different kinds of vegetables and meat can be used for fillings. The most popular fillings are ground pork, cabbage, and chives. Also, using mashed shrimp makes tasty gyoza called ebi-gyoza. You can even make vegetable gyoza without meat. Have fun creating your favorite gyoza. Gyoza wrappers are slightly thicker than wonton wrappers, and they are round in contrast that wonton wrappers are square. Here is the recipes to make the skin & also the pork filling recipes. Makes about 24-26 pieces of gyoza.

Ingredients:

For the skin:

• 2 cups of plain flour
• 2/3 cups of boiling water
• a pinch of salt

For the pork filling:

• 175g of minced pork
• 1 medium size carrot, only use half. Chopped finely
• 3/4 cup of chopped cabbage
• 2 spring onions, finely sliced
• 2 tbsp of sesame oil
• 4 tbsp of soy sauce
• 1 tbsp cornflour

Method:

To make the skin: Sift the flour & salt in a bowl. Add in the boiling water. Use a fork to mix the mixture to look like crumbles. Then use hand & knead the dough well forn another 5 minutes. Rest the dought for 30 minutes.

Pinch the dough about the size of 50p. Flatten the dough with a rolling pin into a thin flat sheet. Use a small bowl to cut the dough into a round shape. Continue with the rest of the dough.

For the filling: Mix all the ingredients in a bowl. Use a teaspoon & scoop the filling in the gyoza skin. Fold up the skin & pleat about 5 pleats along the skin as seen on the picture above. Set aside.

Heat a frying pan with 1 tbsp cooking oil. When the oil is hot, put in the ready gyoza & pan fry until the bottom is brown in a medium heat. Set aside. When all the gyoza has been fried leave all the fried gyoza in the pan & add in 3/4 cups of water. Let the gyoza simmer in the pan until the water is dry. Serve hot with dipping sauce or chilli saue.

Char Siew

"Char siew" literally means "fork burn/roast" after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

In Malaysia and Singapore, char siew rice is found in many Chinese stalls along with roasted duck and roasted pork. It is served with slices of char siew, cucumber, white rice and drenched in sweet gravy or drizzled with dark soy sauce. Char siew rice can also be found in Hainanese chicken rice stalls, where customers have a choice of having their char siew rice served with plain white rice or chicken-flavoured rice, and the same choice of garlic chilli and soy sauces

Ingredients:

• 900g of pork tenderlion, make a few slits along the meat

(A): For marinade, mix together well

• 1 tsp salt
• 7 tbsp sugar
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp Rose Wine ( Mei Kwai Low), can be omitted if cannot be obtain

(B): Mix together

• 1 tsp dark soy sauce
• 11/2 tbsp honey
• 1 tsp corn flour
• a pinch of red colouring

Method:

Season meat with (A) and mix well until it become sticky. Marinate for 3 hours or preferably overnight in the refrigerator. Add (B) to the well marinated meat just before roasting.

Place the strip of the meat on a rack and roast at 180 degree Celcius for 10 minutes. Turn over the meat and continue to roast for another 10 minutes or until the meat is well cooked. Slice the meat and serve.

Roast Pork ( Siew Yoke)

Chinese roast pork here refers to siew yoke (in cantonese) or sio bak (in hokkien). With a crispy crackling roasted skin and semi-tender meat, you can be assured of spoonfuls after spoonfuls of rice to go with it.

Ingredients:

• 600g pork belly with skin on
• 1/2 tsp salt

(A):

• 3-4 pips garlic, crushed
• 1 tsp pepper
• 11/2 tsp salt
• 2 pieces od red fremented beancurd ( tau jhuu or nam yee), well mashed.)*
• 11/2 tsp Five Spice Powder (Ng Heong Fun)
• 1/2 tsp sugar

(B):

• 2 tbsp vinegar
• 1 tsp salt
• 1 tsp bicarbonate soda

Method:

Clean the pork wekk and dab dry with kitchen paper. Make slits on the meat side of the pork and marinate with A.

Season the skin side with B. Then hang up to dry thoroughly for 4-5 hours. Use S hook that can be found in oriental shop. If not, put o wire rack with the meat side facing up.

Place the pork in a rack (the meat side up) and bake at 200 degree Celcius for 20 minutes. Take out from oven and prick the skin with a fork and brush with remaining ingredients (B). Bake the skin side at 235 degree Celcius for about 25 minutes or until the skin turns crisp.

Note:

* If you cannot find the red fremented beancurd, use the natural colour one.

After roasting, the chunk of meat will shrink to less than half its original size.