Smoky Wok

This is such a homey dish - spareribs braised in 'nam yu', bean sauce and of course yam.  The yam adds earthiness to the dish while the slow cooked spareribs are ultra flavourful, definitely a great dish to serve with hot steamed rice.  I like to first cook this dish in a wok then braise it slowly in a clay pot.  Serving the pork directly from the clay pot at the table not only makes for a lovely presentation but will also keep the food warm.

 

 This post is part of my Yuen Chun Recipes, an ongoing project on this blog.  I hope you give this a try!

Dear Readers,

Just taking this opportunity to wish all of you and your loved ones a Happy Mid Autumn's celebration!



Have lots of mooncake!

Lots of love,
Jasmine

Tofu cooked claypot style with a variety of vegetables and seafood is always one of my favourite tofu dishes to order.  It is perfectly easy to recreate at home although it is a little bit more time consuming as the dish should be cooked in a wok prior to being simmered in the claypot.  You can serve the dish in the claypot at the table as the claypot does a good job of keeping the ingredients hot or use a serving dish.  For today's feature, I used fried tofu, Chinese cabbage, some shrimp, squid, pork and more vegetables.  Very easy and an excellent dish to go with steaming hot rice.  The dish can be simpler if you choose to add less ingredients or as luxurious as you like.



I used Yuen Chun's abalone and chicken sauce as the main seasoning which adds a great umami taste to the dish.  This dish is part of my Yuen Chun series, an ongoing project on this blog.

Grilling fish is one of the easiest delicious dishes you can whip up in a short span of time in my opinion.  So when I spotted some dory fish fillets at the local grocery store I thought they would be great grilled combined with a lemon garlic sauce.  The fish fillets were simply marinated with some salt, pepper and olive oil before being grilled in the oven.  I served the fish with an easy lemon and garlic sauce that consisted of red wine, shallots, garlic, lemon and butter.  For today, I made some pasta to go with the fish but if you prefer potatoes, do check out my 'perfect' roasted potatoes for another alternative.



I have to admit something though - as usual I had my little 'studio' all set up with all the props in place and I was just waiting for the fish to be cooked. Once everything was set up, I just realised that I forgot to charge my camera's battery!  So, I'm a little embarassed to admit that these photos were shot with my trusty iPhone 4S - oh well, I thought it was better than not shooting anything :P.

I absolutely adore Korean food and I thought a feature on a Korean dish was long overdue so I went with this extremely simple stir-fry of spicy pork.  The main condiments as with a lot of Korean dishes are the gochujang (Korean hot pepper paste) and gochugaru (Korean chili powder).  Apart from the heat, the gochujang also provides an earthiness to the dish while the vegetables in the dish gives it different textures.  If you are not familiar with gochujang, I guess the nearest condiment that can be used to give you an idea would be miso except that gochujang is spicy while the former is usually not. 



For the vegetables, I used eggplant, green onions, onions, carrots, capsicum and some chives.  This dish is also a great way to cook chicken so feel free to substitute if you like.  This is a tantalisingly spicy dish that will definitely awaken your taste buds!