Pork Chop with Oyster sauce (chinese style)

Pork chop with tomato sauce is more western style.

My family prefer to cook pork chop in chinese style...so this is a modification to Tomato sauce version.

Ingredients:(2 ppl portion) 4 pieces of pork chop

Seasoning:

2 tablespoon of Soy sauce

1 teaspoon of sugar

1/2 teaspoon of white pepper

1/2 teaspoon of salt

1 teaspoon of sesame oil

1 tablespoon of corn starch

1 piece of garlic (crashed)

Oyster sauce:

(a) 2 tablespoon of Oyster sauce from supermarket

(b) 1 teaspoon of sugar

Mix (a) + (b) together.

Cooking:

1. use the back of the cooking knife to"bat" on the pork chop, as if you want to flatten them, just to make them tender (see pic above)

2. mix all the seasoning with the pork chop and marinate them for 30 mins.

3. heat up the pan with mid fire, pour in a little bit of oil

4. put all the pork chops into the pan, fry each side till well done with small-mid fire(~7-8 mins each side)

5. pour the oyster sauce prepared above into the pan, sitr fried and mix well for another 30 second.

DONE!

Pok Chop with tomato sauce

This is a rice killer dish.

When i was still a kid, my mom cooked this whenever she found me having no appetite.
Just 2 pieces of pork chop can kill 2 bowl of rice:

Ingredients:(2 ppl portion)
4 pieces of pork chop
3-4 tomatoes
1 onion(optional)

Seasoning:

2 tablespoon of Soy sauce
1 teaspoon of sugar
1/2 teaspoon of white pepper
1/2 teaspoon of salt
1 teaspoon of sesame oil
1 tablespoon of corn starch

Cooking:

1. use the back of the cooking knife to"bat" on the pork chop, as if you want to flatten them, just to make them tender
2. chop the tomatoes into small dice, and chop the onion into thin slice
3. mix all the seasoning with the pork chop and marinate them for 30 mins.
4. heat up the pan with mid fire, pour in a little bit of oil
5. put all the pork chops into the pan, fry each side till well 95% done(usually each side takes 5-6. mins, depending on the size)
7. put in all the tomatoe dice and onion, cover the pan and simmer for 5 mins with mid fire.



DONE!!!

Stir noodle with Soy sauce - very HK style dish

If I have to write down my top 10 favorite restaurants list in HK, "On Lee noodle" is defintely in it. This is one of the restaurants which I will miss if I do not eat there at least once a week.

Its signature dish is called "Stir thin/thick noodles with Soy Sauce w/deep fired Fish slices & OX Braised Flank". A very long name, but I would recommend it to almost all of my friends who come to HK. Even if they only have 2 days here, I would drive them there personally to taste it.

There are a lot of places in HK that serve "Stir noodles", but most of them stir chinese noodle with Oyster Sauce, which is not half as good as this On Lee version with Soy Sauce. Key point is the Soy Sauce On Lee used is not normal Soy sauce you can buy at supermarket or grocery store. On Lee has their own formula and mix their own version of Soy Sauce for its noodle.

Fish Slices is also super cool in On Lee. They open a Fish Slices factory just opposite to its restaurant to make its own fish slices fresh and every single day.

Print the following address and give it to Taxi driver:

Shop : 安利魚蛋粉

Address : 筲箕灣東大街55號地下

You should order : 魚片撈粗麵 , 切腩撈粗麵

Thai Beef Salad

One dish I always order in Thai restaurant is Thai Beef Salad.

But often time, they used low quality beef and ruin the whole dish. I did a few trial and error and found that it is a very easy dish and if you can buy some good quality rid eye, I am sure you can makes something that is far better than most of the thai restaurant

Ingredients:

200g-250g of nice Rid Eye(Tenderloin wil do as well, but rid eye ususally has more fat, less dry)

Seasoning:

spicy chilli - 2-4 pieces

fish sauce - 2 table spoon

fresh lime - 1 piece, take the juice

lemon grass - 1 piece, chopped to very thin slice

basil leafts - small quantity(About 2-3 pieces), chopped to very thin slice

sugar - 1 tea spoon

sea salt - 1 tea spoon

Cooking :

1) Pan fried the Rid Eye steak to medium-medium well.

- high heat one side 2 min

- high heat another side 1 min

- low heat the same side for another 5 mins (it usually works for a 200g steak)

2) Cut the rid eye into thin slices, put them all into a large bowl

3) mix all the seasoning into large bowl, and mix them well with the rid eye. DONE!

Like the Clam dish, it can hardly go wrong as long as your rid eye is nice. Someone may want a little touch of black pepper.

Best restaurant for "fired goose" (燒 鵝)

One of the Hong Kong cuisine that visitors from all around the world would ask for is Fired Goose, in chinese it is called "燒 鵝". It is a unique way of cooking goose that you cannot find from anywhere else on earth.

There is a very high class place in Central (the CBD of Hong Kong) called Yung Kee, which is always packed with dressed-up people, and the ad of this place is printed all over every visitor's magazine. I think this place is for pure visitors, and it's pricey.

But IMHO, I think there is a local shop which serves much better fired goose with traditional flavour. Its name is Yue Kee Restaurant (裕記大飯店) @ Sham Tseng. Print this address in chinese, present it to Taxi driver, they will get you there: 深井新村大街9號, 裕記大飯店. It may be a bit away from down town, but it worths the travel. Everytime I have friends from overseas, I brought them there and it get got wrong!!

Fried Clams with Thai Basil leaf

Seafood is my favorite. And as long as the seafood is fresh, it is hardly for anyone to make the dish bad. One of the easiest dish in seafood is fired clams. Most chinese like to fry clam with black beans and chilli. But i like thai style fired clams much more, especially with basil.



Ingredients (4 ppl portion) :

sea water clams - 1KG
Basil leafs - 2 big string, around 20 pieces
Garlic - 2 pieces, diced to small
Chilli - 2 pieces


Cooking :
1) heat the pan
2) add 2 tbl spoon of oil, heat until white smoke shows
3) (optional), add 1 tea spoon of butter
4) dump all the garlic into the pan, stir fire till slight brown
5) dump all clams into the pan, stir fry till all clams are covers by oil and garlic
6) cover the pan, open up and stir fry every 1 min till most of the clam is opened
7) put all the basil in, stir fry, cover the pan for another 30 sec. DONE.


Isn't it the easiest dish on earth? Butter is optional, but highly suggested. It can add some natural salty flavor into the dish that normal salt cannot do.