Steamed Japanese Tofu with Minced Pork

Ingredients:

• 1 tube Japanese Tofu (cut into 15 cm thickness)
• 50 grammes of minced pork
• 1 piece of shiitake mushroom (chopped finely)
• 3 slices of carrot (chopped finely)

Marinade

• 1 teaspoon light soya sauce
• 1/2 teaspoon fish sauce
• a couple of dashes of white pepper powder
• 1 teaspoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon corn flour

Directions:

1. Mix minced pork with carrots and mushrooms. Add marinade and allow it to stand for at least 15 minutes.
2. Place cut tofu on plate or spoons. Add a portion of meat onto the top of the tofu (the meat will shrink when it is cooked).
3. Bring water to boil in steamer before placing tofu into steamer. Steam for about 10 minutes or until meat is cooked. Serve hot.

Source: http://www.deliciousasianfood.com/2007/09/03/steamed-japanese-tofu-with-minced-pork/

Baked Pork Chop with Fried Rice

Ingredients:

• ½ cup uncooked rice
• 3 eggs (beaten)
• 4 thin cut pork chops (removed bones if needed)
• 3 tablespoons all-purpose flour
• ½ large onion (cut into wedges)
• 1 ½ medium tomatoes (cut into wedges)
• ¾ – 1 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan (optional)
• vegetable oil
• salt
• ground white pepper

Sauce:

• ½ cup plus 3 tablespoons ketchup
• ½ cup plus 1 tablespoon low-sodium beef broth
• 2 ½ tablespoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon tomato paste

Directions:

1. Cook the rice in a rice cooker. Once the rice is cooked, let it cool at room temperature for at least 1½ hour.
2. Preheat the oven to 425˚F.
3. In a medium bowl, combine all ingredients for the sauce. Mix well and set aside.
4. In a wok or large pan over medium heat, heat up 1 tablespoon vegetable oil. Pour in ½ of the beaten egg. Scramble the eggs until almost cook through. Add the rice and stir-fry with a spatula. Add 2 more tablespoons of beaten egg into the rice. Season with salt. Stir-fry until everything is well mixed. Transfer the fried rice to a baking dish.
5. In two plates, put the flour and the rest of the beaten egg on them separately.
6. Pat dry the pork chops with paper towels. Season with salt and white pepper. Dust the pork chops first with flour, then dip into the egg.
7. In a large pan over medium-high heat, heat up 3 tablespoons vegetable oil. Cook the pork chop in the oil until light brown and cook through, about 2 minutes per side. Drain on paper towels. When the pork chops are warm, cut them into strips. Place them in the baking dish on top of the fried rice.
8. In another large pan over medium-high heat, heat up 1 tablespoon vegetable oil. Stir in the onions and cook until light brown, about 3 minutes. Add the tomatoes and cook until slightly soften, about 3 minutes. Stir in the sauce. Turn the heat down to medium-low. Cook for 2 more minutes. Pour the sauce and mixture over the pork chop and fried rice. Top with mozzarella cheese and Parmesan. Cook in the oven for 15 – 20 minutes or until the cheese is golden brown. Serve immediately.

Source: http://themissinglokness.com/2013/04/17/baked-pork-chop-with-fried-rice/

Pork Asado / Pork Bbq / Char Siu Siopao

Ingredients:

Filling:

• 1 Tbsp sugar 
• 1 Tbsp soy sauce 
• 2 tsp oyster sauce 
• 1 Tbsp water 
• 2 tsp canola oil 
• salt and ground white pepper to taste 
• 2 scallions, chopped white and green parts 
• 1/2 pound char siu, homemade or store-bought, diced 
• 1 Tbsp Shaoxing rice wine or dry sherry (optional) 
• 1-1/2 Tbsp cornstarch dissolved in 2 Tbsp water 

Directions: 

1. Combine sugar, salt, white, pepper, soy sauce, oyster sauce and water in a small bowl and set aside. 
2. Heat the oil in a skillet over medium heat. Add the scallions, and cook, stirring constantly, for about a minute. Add the char siu pork and stir well. Add the soy sauce and oyster sauce mixture and cook, stirring frequently, for about 2 minutes, until the pork is heated through. 
3. Add the Shaoxing rice wine to the dissolved cornstarch. Add the wine and cornstarch mixture to the warm pork and cook, stirring constantly, for another minute until the mixture has come together into a mass that you can mound. Transfer to a bowl and set aside to cool at room temperature before using. 
4. The filling may be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using. 

For the dough:

• 1 1/2 tsp instant dry yeast 
• 3/4 cup lukewarm water 
• 2 Tbsp canola oil 
• 2 Tbsp sugar 
• 2 tsp baking powder 
• 3 cups (12 1/2 ounces) flour 

Directions:

1. Put the yeast in a small bowl, add the water and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside. 
2. Combine sugar, baking powder and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour. Keep stirring as a ragged but soft dough forms. Then use your fingers to gather and pat the dough together into a ball. Transfer to a clean work surface and knead for about 5 minutes. You should not need additional flour if the dough was properly made. Keep kneading until the dough is smooth and slightly elastic.Press your finger into the dough and it should spring back with a slight indentation remaining. 
3. Place the dough in a large bowl that has been lightly oiled. Cover with plastic wrap and put it in a warm, draft-free place to rise such as an oven and let it sit for around 45 minutes until the dough has nearly doubled. You can refrigerate the dough if you do not need it right away but make sure that it is covered well with a plastic wrap. 
4. Lightly dust your clean work surface with flour. Cut the dough in half and roll into a foot-long log. Cut the log into eight pieces. 
5. Roll each piece into a ball and flatten each piece gently into a small disc using your palm. Using a small rolling pin (either a 1-inch wooden dowel or the end of a wooden spoon like what I used, would do) roll the edges and only the edges. There should be a small bulge at the center of the dough, which the Chinese calls the belly. 
6. Place a generous tablespoon of your char siu pork filling in the center of the dough, right on the belly. Wrap the filling by pressing and pulling the edges of the dough. 
7. Gather and pull the edges up and twist the top to fully cover the filling. 
8. Cut 2-inch square wax paper sheets and use these to line the bottom of each bun before steaming them. Steam up to 4 buns in an 8-inch bamboo steamer. Make sure that there’s around a 1 to 2-inch space in between buns inside the steamer. A bamboo steamer is definitely not a must; a regular steamer will work, too. 
9. Boil water in your wok or a large pan and place the steamers with the buns in your wok or pan. Steam for around 15 minutes. Make sure that the water does not come in contact with the buns. 
10. Remove the lid before you turn off the heat to avoid condensed water from dripping back to the buns. Continue steaming the rest of the batch. 

Source: http://blog.junbelen.com/2010/02/15/how-to-make-char-siu-bao-siopao-steamed-pork-buns-at-home/

Enoki Beef Rolls

Ingredients:

• Thin slices of beef (Use hotpot cuts)
• 1 pack of Enoki Mushroom

For the sauce:

• 2 tbsp Oyster Sauce
• 2 tbsp Soy Sauce
• 2 tbsp Mirin
• 1 tbsp sugar

Directions:

1.  Trim away the roots of the mushrooms and divide into portions based on how many beef slices you have.
2. Roll and wrap each portion of the mushroom with a slice of beef.
3. Heat pan with some oil. Place beef with end on the pan. Pan fry for 1 minute. 
4. Carefully turn to other side.
5. Pour sauce and cook until mushrooms become soft. Serve immedieately.

Source: http://en.christinesrecipes.com/2011/11/japanese-enoki-beef-rolls.html