Posts Tagged ‘Cooking’

Roast Pork in Char Siu Sauce with Noodles and Stir Fry Vegetables

November 3, 2007

roast-pork-and-bok-choy.jpg noodles-with-stir-fry-vegetables.jpg

Tonight I made roast pork in Char Siu sauce with a vegetable stir fry over noodles. This is my interpretation of a dish I saw on TV show called Take Home Chef starring an Aussie Chef named Curtis. He approaches shoppers in LA grocery stores (I’ve only seen him go up to good looking women). He talks to them for a bit, then helps them design a dinner and picks up all the ingredients. He then goes to their house, shows them how to prep the food and then cooks it.

I used about 1.75 pounds of pork loin. I cut it in half length wise and then marinaded it with Char Siu sauce, honey tea syrup (I was out of honey), and 2 stalks of lemon grass that I bashed and then chopped into 6 pieces. I let it marinade for about 8 hours, but Curtis says you can do it over night.

When I cooked it I heated the oven to 350 F and placed my 12 inch cast iron skillet on the stove top, turned on the burner, and added about a table spoon of vegetable oil to the skillet. When the oil was hot I added the pork and cooked each side for 2 minutes., then moved the skillet into  the oven for 18 to 2o minutes at 350 F. It was cooked medium, but I put it back in the oven for 4 minutes to make it medium well/well.

While the pork was cooking I put 2 pots of water on the stove, a big one for the noodles and a small one for bok choy. I added a tea spoon of oil to each pot and a tea spoon of sugar to the small pot for the bok choy. Green vegetables cooked in water with a bit of oil and sugar come out nice and shiny. When the pork was almost done I added the noodles and the washed baby bok choy to the pots of water since they only take about 3 minutes to cook.

For the stir fry I washed and cut into finger wide pieces 1 small yellow onion, 8 ounces of daikon, 4 napa cabbage leaves, and 1 red pepper. I placed a large skillet on the stove and added a table spoon of oil to it. When it was hot I added the onion. A minute later I added 2 cloves of garlic that I had crushed and sliced. When I could smell the garlic I tossed in the rest of the vegetables with a bit of salt and cooked them until they were soft but still slightly crunchy.

To serve I placed the bok choy in the middle of a plate. I then sliced the roast pork and surrounded the bok choy with it. I put all the noodles on another plate and covered them with the vegetables and drizzled sesame oil and soy sauce over it.

This meal was awesome and will become a regular for us.


Vegetable Noodle Soup in Fish Stock

November 2, 2007

I like to make food that is inexpensive and tasty. Especially using only 1 or 2 pots and pans. I like to cook, but do not like spending 30 minutes to an hour cleaning up afterwards.

Last night I made a tasty pot of soup. Soup is great in the fall and winter since it warms me up when I eat it. It was pretty easy to make using mostly bits of frozen and canned veggies. It was enough for 2 adults and 2 kids.

1 Qt/liter of water. Yes I know they aren’t the same, but it’s a soup so it does not need to be precise.

1 can Mackerel in Tomato Sauce (8 oz/210 grams)

1 small can of sliced bamboo

1 pack of tofu chopped up

5 baby bok choy stalks washed

Whatever frozen, canned, or fresh veggies you feel like tossing in. I used mixed frozen veggies and corn since I had about 1/3 box of each in the freezer (4 ounces/100 grams of each).

Salt (I prefer sea salt)

Chinese noodles. About 1 big handful. (These noodles cook in about 3 minutes)

  1. Place the water and mackerel with sauce in a pot.
  2. Add tofu and bamboo when the water starts to simmer. (Chopped carrot and daikon could be added at this time since they take longer to cook)
  3. Put another pot of water on the stove for cooking noodles
  4. When the broth simmers again add the frozen vegetables
  5. Place Chinese style noodles into the pot of water when it boils and add salt to the soup
  6. At the same time add the washed leaves of baby bok choy to the simmering soup and stir them in.
  7. Soup is done when the noodles finish cooking.
  8. Place noodles and soup in a bowl and enjoy!!

Remember it is better to put in too little salt then too much while it is cooking. You can always add more salt when you are eating the soup, but it is impossible to remove salt from the soup once it is already included!!

Desert was home made banana bread with chocolate chips baked in a cast iron skillet. I forgot to take pictures of the food. Will do so when I make Taiwanese beef noodle soup this weekend.