Deep Fry Bite Size Pork (Using Ritz Crackers)

Deep Fry Bite Size Breaded Pork (Using Ritz Crackers)

Previously, I have shared Breaded Prawns Recipes, this time round, I am using Pork. I have cut the pork into small slices and coating it with crushed Ritz Crackers, and it tastes good as every small piece is crispy and it is so easy to eat like it is a snacks. 

This dish can be a very good party finger food! 

Ingredients

1. Pork cut into small slices
2. 1 egg (beaten)
3. 50g of Ritz Crackers (crushed it into very fine bits and it will work like bread crumbs)
4. Cooking Oil

Preparation

1. Dry Pork using paper towels
2. Drip Pork into egg and coat it with crushed Ritz Cracker

Steps

1. Add Oil into hot pan
2. When Oil is hot, add pork one at a time so that the oil temperature will not reduce suddenly
3. When one side of the pork turn golden brown, turn to another side

Serve while Hot to ensure the crispiness!

Good to serve as a Side of a Main Course or as a Party Finger food.

Tips and Comments:

• Only add pork into hot pan when oil is hot, or the result of the pork will be very oily.
• Oil has to remain hot throughout the deep frying process if not, similarly, the result of the pork will be very oily.

Stir-fry Flower Crabs with Ginger, Garlic, Oyster Sauce and Black Pepper

Stir-fry Flower Crabs with Ginger, Garlic, Oyster Sauce and Black Pepper

Flower Crabs are on sales when I am shopping for grocery in the supermarket. The flower crabs looks fresh and they are of a good size; pretty big. Hence, I decided to buy and cook them. 

Dining out for crabs is not cheap, it can easily cost you more than SGD$70 for 2 crabs. Hence, knowing and learning how to prepare and cook at home will definately be a better choice if cost matters! =) 

Ingredients

1. 4 Flower Crabs (Approx 1.2kg)
2. 1 1/2 tablespoon of Chopped Garlic
3. 6 slices of Ginger (Peeled)
4. 2 1/2 tablespoon of Oyster Sauce
5. 1 1/2 tablespoon of Sesame Oil
6. 1/2 teaspoon of Sugar
7. 1 1/2 teaspoon of Coarse Black Pepper
8. 250 ml of Water
9. 1/2 tablespoon of Cornflour (mix with 1 tablespoon of water)
10. 2 tablespoon of Cooking Oil

Preparations

1. Cut away the underside of the crab (the piece of shell where you differentiate the gender of the crab)
2. Pull open the top shell
3. Remove the "gill-like" from the top shell
4. Cut the body into 2

Steps

1. Add Cooking Oil into hot pan/ chinese wok
2. Add Ginger into hot pan and stir-fry until fragrant
3. Add Garlic and stir-fry until fragrant
4. Add Crab and stir-fry to mix well for approx 2 minutes
5. Add ingredients no. 4 to 7 and stir-fry to mix well
6. Add Water slowly, when the taste is right, stop adding. Stir to mix well
7. Cover the pan for 5 minutes.
8. Stir to ensure that all parts of the crab is mix well with sauce
9. Cover the pan for 5 minutes or when crab is cooked
10. Add cornflour mixture and boil for another 1 to 2 minutes

Tips & Comments

• Use a kitchen scissors to prepare the crabs

Serve while Hot!

Good to go with Rice.

Grilled Prawns Wrapped in Bacon Rolls

Grilled Prawns Wrapped in Bacon Rolls

Another recipe on bacon!

I love bacon as the flavoured taste of bacon minimise the need to add in more seasoning to the ingredients.

This dish look exquisite but yet, it is so simple to cook.

It will definitely look great for a party, in a intimate event or just as an appetizer before the main course.

 

 

Ingredients

1. 6 Small to Medium Prawns (Deveined and Deshelled)
2. 6 Bacon (Cut into 3/4 or enough to roll the prawns)

Steps

1. Spread Bacon on hot pan without oil. Flip after approx 1 minutes, before the side turn brown. Remove it from the pan.
2. Wrap Bacon around Prawns and secure it using a Satay Stick
3. Place them into Preheat Oven, Grilled Function for approx 15 minutes

Serve while hot!

Good as a finger food in a party or as a side or starter before the main course.

Tips and Comments:

• Pan-fry bacon before grilled to "force" out the bacon's taste and the bacon texture will be crispier than direct grilling.
• Do not add Oil on hot pan when pan-frying bacon as bacon contained fats strip

Steamed Black Pomfret with Tomato, Chili and Ginger

Steamed Black Pomfret with Tomato, Chili and Ginger

Fish is one of the expensive dish to order when you dine outside. If you can cook this simple dish yourself, you can save cost and at the same time, eat healthily.

I bought the black pomfret at a discount ($0.89/100g), and as I am just cooking for 2 pax, I chose a small one (less than 300g). It costs less than $3 SGD. I am sure you can't find a fish that cost $3 if you dine out.

If you are worried about an oily and smoky kitchen, then you will definitely love this recipe. All you need is a steamer, or simply just stack the fish into the rice cooker and cook it together with the rice.

I love to eat steamed fish with plain porridge, perhaps because I am a Teochew (a dialect). I have added Tomatoes and Chili in this dish to add in a little sour and spicy taste. It helps to open up my appetite! =)

Hope that you will like this dish as much as I do!

Ingredients

1. 300g to 400g Black Pomfret
2. 1 Tomato (Cut into 6 slices)
3. 1/2 Big Chili (Cut into thin slices)
4. 3 thin slices of Ginger (Cut into thin slices)
5. 2 tablespoon of Light Soya Sauce

Steps

1. Add all ingredients on pomfret (like in photo) on a steam-proof plate
2. Place into steamer or rice cooker for approx 15 minutes

Tips and Comments:

• Slices a few slashes on the fish body will help to ensure that the fish is easier to cook and also, increase the flavours of the ingredients in the fish.

[Guest Post] Lala's Burger by Sandra

I am so delighted to publish this post. Thanks Sandra for sharing this recipe and spending time to collate this recipe for me.

This burger is made by my ex-colleague, Sandra. Her nick is Lala and hence, I decided to name this burger as Lala's Burger. =)

P.S. I miss the time we gossip about everything during the 6 months. I am sure without your companion, the 6 months may feel like 6 years.. hehe..

Ingredients

1. Minced meat : pork or beef (approx 150g for 1 serving)
2. 1 onion diced - onions give the burger a crunchy texture
3. A pinch of salt
4. Pepper - add as much to your preference
5. 2 cheese slices: 1 for stuffing, 1 for topping
6. Lettuce
7. Mayonnaise or your favorite burger dressing
8. Burger Buns
9. 3 tablespoon of Canola Oil

Toast the buns only when ready to serve! Otherwise bun will lose the crunchy texture

Do not leave the meat to marinate, it will break down the meat

Mix diced onion into minced meat

Add salt and pepper

Divide into 2 and shape into round patties

Gently press a 'hole' in the centre in one of the patties

Add the stuffing! Cheese, mushroom etc

Cover it with the other half of the patty and press gently to seal it. (The patty stands at approx 4-5 cm thick)

Heat oil in the pan on medium heat- use canola oil, olive seems to burn faster

When oil starts to smoke slightly, add in the patty

Important : do not press hard on the patties, the juice will all come out and the burger will be flat and dry.

After flipping the patty, cover for 30secs

When patty is cooked, add 1 slice of cheese on top of the patty while its is still in the pan, the heat from the patty and pan will melt the cheese

Butter the buns and toast to your liking while waiting for the patty to cool down and cheese to melt.

Assemble your juicy burger!