Ginger-onion Stir-fry Pork aKa Jiang Chong Chao Zhu Rou

Usually found at ‘zi-char’ Chinese food stalls. ‘Zi-Char’ stalls are usually found under HDB blocks and they practically have everything Chinese, the Fried; kuay-teow, noodle, beehoon, rice, rice with; sweet-sour pork, sweet sour-fish and the recipe of interest today; Ginger-onion stir-fry pork/beef rice. Originally Luke

The "Liao" :
3 table spoon of whatever oil other than olive oil
Pork slices /beef slices
1 big brown onion cut into 8 wedges
6 thinly sliced ginger
3 piece of dried chili
3 stalks of spring onion, cut into 4 cm pieces

Seasoning:
1 table spoon oyster sauce
1 table spoon ‘kecap manis’ (Indonesian sweet soy sauce)
Hua diao jiu (Chinese cooking wine)
Salt
Pepper
Sesame oil

How to make ar?

1. Firstly, marinate the pork in a bowl with salt and pepper and a lil bit of sesame oil, 2-4 hours will do yeah.
2. Heat up the oil, first throw in the ginger and dried chili first, wait just for a lil while till it smells nice arh then throw in the pork slices.
3. stir once in a while till the pork is kinda almost cooked (85% cooked), a bit brownish on the pork surfaces is good
4. cluster the pork to one side of the pan, and dump in the big onion and try to dislodge the wedges. After that throw in the spring onion pieces.
5. Inoculate (har har) the pork slices with oyster sauce and kecap manis.
6. Mix everything.
7. When somehow ready to cook, pour in the hua diao jiu, the volume of 1 of its cap.
8. Flick the whole dishes up and down (that kind of stunt lah) to rid of excess moist.
9. MAKAN! (EAT!)

I’ll give this dish a price tag of $4.00

Friends please do leave some comments and feedbacks, if you have an improved recipe or a dish ‘secret weapon’, tell me yah. You guys could also post your recipe up here with credits given appropriately of course, just e-mail or msn me at luke_budianto_i@hotmail.com. I am also into amateur catering , just tell me wod u feel like eating and I’ll quote you a price with no profit margin. Peace out!

Hainanese Chicken Rice (Rice only)

In Singapore hawker centers, you confirm can find at least one Chicken Rice Stall, up to 5 also have! Everyone; young, old, ugly, beautifool and handsome also like. Therefore, I present to you all... Chicken Rice! the rice only wor! :p














The "Liao" :
~4 tbsp oil
4 cup of jasmine medium grain rice
8 cloves of garlic, minced
2 thumb-size ginger, sliced thinly

Seasoning:
Fish Sauce
Chicken Stock
(both agar-agar (approximate) quantities, up to you lah)



How to make ar?

1. Heat up oil first, then throw in the garlic and ginger, sautee till smell shiok (good).
2. If you like, throw in some soaked-up-dried-mushroom-sliced-into-thin-pieces.
3. Dump in washed uncooked rice into the frying pan.
4. Stir stir stir
5. Add the fish sauce (abt 3-4 tablespoon) and Chx stock (1 teaspoon)
6. STIR STIR STIR
7. den wod....
   
8. Transfer the rice mixtures into rice cooker pot
9. Top up water to the normal rice cooking amount (depends on your rice grain type), but add tad more water coz the mixture is hot, water will evaporate faster than the rate of rice getting cooked yo.
10. Serve with boiled chicken, charsiew (bbq red roast pork) plus plus stewed eggs or whatever you like lah ok! STEADY BOM PEE PEE
    

In the topmost picture, I served my rice with mushrooms and chunky Char-siew, I intended to include the charsiew in the recipe as well, but I forgot to take pictures etc, troublesome you know!

I'll give this dish (Charsiew-perng) a price tag of AU$4.20.