Roast Pork and Bean Curd Casserole

Ingredients:

6 oz roast belly pork

1 lb soft bean curd

3 oz green leeks

2 slices ginger

5 garlic cloves

2 tbsp oil

Seasoning:

1.5 tbsp shrimp paste

1 tsp wine

1/4 cup stock

1 tsp light soy

1 tbsp sugar

1/4 tsp pepper

1 tsp cornflour mix

Methods:

• Cut the roast pork and bean curd into bite-sized pieces. Deep fry the bean curd till golden.
• Section the green leeks. Shred the ginger. Slice the garlic.
• Bring the oil to boil in a heated casserole. Saute the ginger, garlic and shrimp paste till aromatic. Stir in the roast pork, sizzle the wine and add the stock. Slide in the bean curd and season to taste. Simmer over low heat for 5 minutes.
• Blend in the cornflour mix and green leeks then serve hot in the casserole.

Steamed Mini Taro

Taro, a tuberous vegetable like sweet potato, is better known as “the fragrant taro”. It is a rich source of carbohydrate. When slowly cooked over steam, it imparts a delicate, soft flavor. It can be enjoyed in various forms, including sweet soups, desserts, as well as delicious dishes. “Steamed taro” is the simplest of all Chinese recipes. In parts of Guang Dong province, boiled taro is especially enjoyed during the Moon Festival. It is first peeled and then taken with fine sugar crystals.

Ingredients: 

     6pcs Small taro, 2T Sugar.

Methods: 

• Rinse taro, put into a steamer, steam for 1 hour.
• When serving, peel off the skin, dip the sugar and serve.
• If you want to save times, boil in water for 30 minutes.