Quay Po Cooks: sliced pork

Showing posts with label sliced pork. Show all posts

Friday, April 1, 2011

My Wanton noodles selected for FOODBUZZ TOP9 today!!

This dish is selected for FOODBUZZ TOP9 on 5th April 2011
A big THANK YOU to all my friends in FOODBUZZ who voted for me.

Before I went on my trip to Singapore, I bought a packet of wanton noodles. It sat in my fridge till I came home from the trip. When I was at the Changi Airport terminal 1, I had a bowl of wanton noodle soup and liked it very much. So I am replicating that for lunch today. This bowl of noodle soup is most suitable if you want a light lunch. The used of preserved mustard roots give a slightly spicy, pleasantly crunchy texture to the dish. My Quaylo added Tabasco sauce to his bowl of noodles and put his two thumbs up! My mum finished hers and said it is very tasty and said I should make it again. I am very pleased that I successfully recreated what I had and better. I can't help feeling I am floating in the air today. Someone, please pinch me! LOL!

Ingredients:

300gms wanton noodles

100gms pork tendeloin, thinly sliced

80gms preserved mustard roots, cut into thin strips

100gms choy sum, (wash, cooked and drained)

2 tbs chopped garlic

4 shallots, thinly sliced

¼ cup diced spring onion

¼ cup roughly chopped parsley

1 tsp thick black sauce

1 tsp pork fat (optional)

5 ½ tbs Maggie chicken stock

1200ml water

Marinate for pork slices:

(A)

1 tbs oysters sauce

1 tsp sugar

1 tsp corn starch

½ tsp ground white pepper

1 tsp light soya sauce

1 tsp sesame oil

Method:

Marinate sliced pork with (A) for 20 mins. Wash mushroom, soak in water water for 20 mins. Squeezed dry and set aside. Wash mustard roots and cut into thin strips and soak in warm water for 20 mins. Squeezed dry and set aside. Deep fry sliced shallots till golden brown, drained oil and set aside. With the same oil, fry 1 tbs of chopped garlic till golden brown and set aside. Add pork fat in the pan and sauté the balance of 1 tbs chopped garlic till fragrance. Ad marinated pork to the pan and stir fry till pork is cooked, add mushroom and mustard roots and stir fry for a minute. Add black sauce and mix well and continue to stir fry for 2 minutes and set aside. In a pot, mix Maggie chicken stock and 1200ml water. Bring soup to boil and lower heat to keep the soup warm. In another pot, boil enough water to cook the wanton noodle. Cook for about 3 mins before giving it a cold bath. Drained water and dip noodles into the soup to get them warmed. Divide them into 4 servings. Top noodles with cooked choy sum, fried shallots, fried garlic, chopped parsley, diced spring onions and cooked pork with mushroom and mustard roots before adding the chicken soup. Serve hot.

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.