All Food Recipes

Ingredients:
350 g minced lean pork
1 onion, chopped finely
3 long beans, chopped
1 tbsp bot bean paste
1 tsp fish sauce
Water

Method:
Marinate the minced pork with 1/2 teaspoon soy sauce, 1/2 tsp sugar teaspoon and pepper. Heat 2 tablespoons of oil in a wok and fry the onions until soft followed by the hot bean paste. Add the minced pork and the chopped beans. Pour in a little water if the mixture is too dry. Add the fish sauce.

Ingredients:
2 tbsp plain flour
Salt
Ground black pepper
2 tsp paprika
1 tsp hot chilli powder
675 g lean pork, cubed
2 tbsp vegetable oil
1 medium onion, peeled and sliced
1 yellow pepper, deseeded and diced
1 red pepper, deseeded and diced
600 ml chicken or vegetable stock
1 large can of kidney beans, drained and rinsed

Method:
Place the flour on a place, then season and mix in the paprika and chilli powder. Toss the pork in the flour mixture till well-coated.
Heat the oil in a large saucepan and gently fry the pork, onion and yellow and red pepper, stirring, for four to five minutes, until the pork is browned all over.
Add the stock to the pan and bring the mixture to the boil, then cover and simmer for 45 minutes. Stir in the kidney beans, then cover and continue to cook for a further 15 minutes, or until pork is tender.
For a slightly different taste, serve your chilli hotpot with sour cream sprinkled with chilli powder.

Ingredients:
500 g (1.25 lb) sliced pork
A bunch of spring onions
3 cloves garlic
3 green chillis or freshly ground black pepper
1 piece of ginger or 1 tsp ground ginger
3 ripe tomatoes
60 g (2 oz) vermicelli
4 or 5 tbs dark soya sauce
1 tbs oil

Clean and cut the spring onions into pieces about 2 cm (nearly 1″) long. Seed the chillis and cut into very fine stick, and cut the ginger in the same way. Peel and seed the tomatoes, then chop them. Peel the garlic and slice it thinly. Soak the vermicelli in cold water for 30 minutes, then drain.
Heat the oil in a wok or saucepan, and quickly fry the sliced garlic and ginger. Add the meat and chilli. Stir for a minute or so, then add the tomatoes. Cover the wok or pan, simmer for 4 minutes, uncover and add the soya sauce. Simmer for 1 to 2 minute longer before you add the vermicelli, and finally increase the heat for a few seconds and stir. Serve immediately.

Ingredients:
1/2 kg (1 lb 2 oz) pork, leg or fillet
1/2 or 1 tsp sambal ulek (crushed chilli)
3 cloves garlic
1/2 tsp ginger powder
1 tsp coriander seed, roasted and crushed
1 tsp brown sugar
2 tsp soya sauce
1 tbs tamarind water
2 tbs grated or desiccated coconut
1 duck egg or hen egg
Salt
6 tbs thick santen (coconut milk)

Mince the pork, including some of the fat. Crush the garlic and mix it with the sambal ulek. To this add the gringer powder, crushed coriander, sugar, soya sauce and tamarind water. Put about half a teaspoonful of this mixture into the santen in a bowl, and keep this in a cool place until the sate is ready for griling.
Beat the egg well. Mix the remainder of the spices with the minced meat, and add the grated coconut, beaten egg and some salt. mix everything well together and shape into small balls the size of a walnut. (more…)

Ingredients:
1/2 kg (1.25 lb) fillet of pork
1 tbs melted pork fat or butter
1 cloves garlic, crushed
2 tsp dark soya sauce
2 tsp lemon juice

For the marinade:
2 tbs clear soya sauce
2 cloves garlic, crushed
1 tsp ground ginger
1 tsp ‘five spices’
1 tbs clear honey
1/2 tsp white pepper

Cut the pork into small thin square and marinate for 2 hours. push on to bamboo or metal skewers. Put these on a rack or in a roasting tin and cook in a preheated oven at 350 F 9gas mark 4) for 30 minutes, turning them over several times.
Mix the fat (or butter) with the crushed garlic, soya sauce and lemon juice. Just befaore serving, brush the sate with this soya and lemon mixture, and grill for 2-3 minutes. Serve immediately.
Most readers will know  that the ‘five spices’ used in this recipe are a Chinese ingredient, the mixture being composed of star anise, fennel, cloves, cinnamon and pepper.

1/2 kg (1.25 lb) fillet of pork or leg of pork
1 tbs clear soya sauce
2 tbs plain flour
1/2 tsp powdered ginger
120 g (4 oz) button mushrooms
4 cloves garlic
1 slice of root ginger, about 2 cm (1″) across and 1/2 cm (1.25″) thick
3 tbs dark soya sauce
pepper or a pinch of chilli powder
2 tbs boiled water
2 tbs medium dry sherry or rice wine (optional)
2 tsp lemon juice
6 tbs oil or pork fat

Cut the pork into small cubes. Put the flour into a bowl and add the clear soya sauce and ginger powder, mixing them well together. Coat the pork with the mixture and then let it stand for at least 30 minutes.Clean and slice the mushrooms. Peel the garlic and ginger and slice them very thin; you can use these thin slices as they are, or cut them again into very tiny sticks.

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In addition to the meat, which I suggest should be 1/2 kg (1.75 lb) fllet of pork, you will need the following ingredients.

For the marinade:
1/2 cup tamarind water
2 cloves, crushed
1 tsp chilli powder
2 tsp cornflour
1/2 tsp ground ginger
1/2 tsp salt
1 cup chopped spring onions, or leeks
3 green chillis
3 ripe tomatoes
3 tbs dark soya sauce
2 tsp lemon juice (optional)
1/2 cup water
6 tbs oil

Cut the pork into small thin slice, and marinate these in the tamarind water with crushed garlic, chilli powder, ground ginger, cornflour and salt for at least 30 minutes. Seed the green chillis, then cut them into thin rounds. Peel and seed the tomatoes, then chop them. (more…)