Braised

Red Braised or Red Cooked is the quintessential Chinese Home-style Cooking Method. I grew up on Red Cooked Pork, Beef, Fish, Tofu, etc. Everyone loves it and it's really quite simple to make.Red Braised Pork Belly2.2 ounces rock sugar1 3/4 pound pork belly2 cup soy sauce3 1/2 cups water, divided3/4" cross section ginger, smashed2 scallions, cut in half1. Spray a large skillet with non-stick and he

BRAISED CHICKEN WITH BEAN SAUCEIngredients· 2 ½ - 3 Lbs one chicken· 1 ¼ Lbs. mustard green, or seasonal vegetable· 1 Teaspoon shallots, chopped· 1 Teaspoon garlic, chopped· 1 Piece root ginger· 1 Stalk spring onion· 1 Teaspoon saltSauce· 3 Tablespoons soy bean paste· 2 Cups water· 1 Teaspoon chicken cube, or monosodium glutamate· ½ Tablespoon dark soy sauce· 2 Tablespoons sugar· 2

Éstouffade (Es-too-fahd) de Boeuf Provençale or Pot Roast. Which sounds better? The French have a flair for making food sound fancy and delicious. And this dish doesn't just sound delicious, it is delicious.Éstouffade is a beef stew simmered slowly in a covered casserole dish. The technique is braising, where your goal as "Chef" is to take a cheap, tough cut of meat and make it tender and tasty

We had this on Tuesday night. It was so good! needles from 1-2 rosemary sprigs 2 1/4 pound loin of pork 2 Tbsp butter 6 Tbsp olive oil 1 garlic clove crushed 1/2 onion chopped 3/4 cup dry white wine 1 Tbsp apple cider vinegar 1 tsp Dijon mustard salt and pepper Push half of the rosemary needles into the meat and tie neatly with kitchen string. Heat the butter and olive oil in a pan, add th

What is it about September that the minute it's no longer oppressively hot we can't wait to make a slow-cooked, braised stew? Perhaps it was that these lamb shanks had been sitting in our large freezer all summer long, and every time I opened it (usually to get out the ice cream maker bowl) there they were, just asking to be cooked. Finally it has cooled down enough that we can enjoy a hearty stew

Lamb shanks are an amazing piece of meat as long as they are prepared properly. Because they contain so much connective tissue, really the only way to cook them is at a low temperature for a very long time (braising). Although other techniques such as sous vide also work great, braising is the logical choice [...]

I was first introduced to the beauty of a well braised short rib during my apprenticeship at La Folie. It was the first time that I had ever tasted something so wonderfully tender and rich. It was love at first taste. Short Ribs are relatively easy to braise, as long as your start with some [...]

I grew up in a tiny little town in the Midwest where city 'festivals' were often named after foods. You'll find "Strawberry Days" and "Watermelon Festivals" as well as "Bratwurst Days" and a "Chili-Fest" or two. What is funny to me is that growing up there I never actually ate a 'brat'. I never had one until we moved away, lived all over the USA and found ourselves back in the heartland after

Kale is a relatively new favorite at our house.  I discovered kale after food blogging and have been using it more and more in my cooking.  I started with Pesto Penne with Kale, Mushrooms, and Bacon and have moved on to braver uses of kale.  My husband loves that pasta recipe, but was reluctant to try this recipe until [...]

My mother grew up in a house where there was constant entertaining. My nana was somewhat of a social bee and even I remember how every night was a party night when as a child I came to visit during the summer. Mom and dad were reminiscing the other day about one of their favorite recipes of my grandmother's, her pulled beef, braised in BBQ sauce. Mom remembers Nana once feeding 80 people this dis

Everybody loves turkey breast for their turkey sandwiches but the more flavorful meat comes from the dark meat found in turkey thighs and legs. These, by the way, are much less expensive than the breasts. Mom and dad have a great way of preparing braised turkey legs, perfect for a cold winter day. Braised Turkey Legs Reci

Braised chicken thighs has to be by far one of my favorite things to cook and eat. Working as a sous chef in a fine dining restaurant, serving things like duck pate, foie gras and truffles up the yin yang, all I want to eat on my days off is something simple and comforting. For [...]

"This isn't your everyday pot roast," my father declared as we sat down for dinner to enjoy the roast that he had been cooking all afternoon. No, indeed it isn't. The sauce includes an entire bottle of bold red Zinfandel wine. The vegetables in the sauce are cooked until every ounce of flavor is extracted from them, and then the sauce is pressed through a sieve and reduced even further. The beef,

For moist and tender chicken breasts try braising. Your chicken will be tasty, tender and succulent. Ingredients1/2 package - 3 perdue perfect portions italian seasoned chicken breasts1 can vegetable or low sodium chicken broth1 Tbl honey3 cloves garlic minced1 medium yellow onion sliced1 lemon, juice and zest1 tsp salt3 tsps pepper2 tsps thymeSeveral pieces of aluminum foil for creating packetsIn

Braised onions are the side of choice with beef Bourguignon but they are also wonderful with roast beef and other stews. Trader Joe's sells a pack of multi-colored pearl onions that cook up beautifully as braised onions. The catch? You have to peel them, which requires blanching first, then cutting off the ends so you can slip off the peels. You can of course skip this first ste

I usually cook something simple on Saturdays. No rice, soup and a few side dishes. Just one dish to settle dinner because I do major cleaning on Saturday.I don't want to spend time washing and cleaning the pots, pans and dishes. Plus, the stove will be throughly cleaned too so, yeah, I wouldn't want to clean it again. :PThis is one of the family's favourite Saturday dinners. It's similar to this dish except no spice is used here and it's much simpler.Ingredients:10 mid joint wings20 fresh Shitake mushrooms, sliced4 Hard boiled eggs1.5 litre Water or Chicken brothSalt to tasteInstant Noodle or Fresh Wanton NoodleSeasonings:1 tablespoon Oyster Sauce1 teaspoon Dark Soy SauceHow to do it:Blanch the wings.Add the wings & hard-boiled eggs into a pot of boiling water.Add in the seasonings and

I rummaged around in my freezer to see what sort of meat might be lurking in the chilly bin. I found a package of pork chops which I don't remember buying recently, which meant it was time to use them up. Normally, I fry pork chops with a few spices or fresh herbs but wanted to do something different. I like the sweet and savory combination of pork with apples, so decided to combine them in

I rummaged around in my freezer to see what sort of meat might be lurking in the chilly bin. I found a package of pork chops which I don't remember buying recently, which meant it was time to use them up. Normally, I fry pork chops with a few spices or fresh herbs but wanted to do something different. I like the sweet and savory combination of pork with apples, so decided to combine them in a b

To continue my mini-series on German cooking: This recipe is how my Mom cooks sauerkraut; With butter, bacon, onion, caraway seeds and white wine. It takes about 20 minutes in the pressure cooker and tastes wonderful.  Read more »

In this recipe, slices of oxtail and diced vegetables are braised in red wine. In the pressure cooker it takes only about 40-45 minutes for the meat to become tender. I like the flavorful oxtail meat.  Read more »

We were lucky enough to be given a red cabbage from my girlfriends parents allotment at the weekend, so I thought I would do some braised red cabbage with apple. I remember having this one Christmas when my grandparents came over, and for years afterwards my nan was going on about that "Exotic cabbage" we had at Christmas time.I have also made this before without all the spices, just leave them out if they are not to your taste. It is a variation of a recipe from Delia Smith, so pretty much always works well.Ingredients1 red cabbage1/2 cooking apple2 tbsp white wine vinegar1/2 onion1 clove garlic1/4 tsp cinnamon1/4 tsp cloves2 tbsp brown sugarKnob of butterSalt and freshly ground black pepperPeel off the outside cabbage leaves, and then finely shred the cabbage, leaving out the thicker m

The art of braising is one that requires plenty of patience, a good heavy pot and an oven or stove top. Once you have assembled these 3 components, you can begin the creative processes necessary to make this dish and to become an expert braiser. Short ribs come in 2 different cuts, flanken (long and skinny) [...]

“In seed time learn, in harvest teach, in winter enjoy.” -William Blake   I do enjoy winter. Aside from the holidays, which can be as stressful and maddening as they are glorious, there is a natural exaggeration of the contrast between “outside” and “inside,” between the biting cold and isolation of a Michigan winter and the warmth and community to be found at home. There are very few experiences I prefer to that of coming into a warm house after spending time outside shovelling, sledding or taking a walk with the dogs; my body naturally melts into the ambient warmth, and (with a little luck) there can be hot chocolate or a cup of tea in my immediate future. Its good to come in from the cold, but I can ratchet my pleasure level even higher if there is something delicious in the oven, scenting the house and promising good things to come. Winter is not about the quick, refreshing fruits and vegetable of spring and summer which often require just

We love this dish a lot and when I cook this, the dish is always wiped clean. Everyone has a favourite. My son will eat more of the mushroom. My husband the chicken and I finished up the carrot and chestnuts. I love the chestnuts! It adds sweetness to the dish.It's almost the same as how I did THIS, except I pan fried the chicken slightly before I add it to the pot with the rest of the ingredients. Water is added enough to cover all the ingredients and braised in low heat till liquid reduced to less than half.Best served with a bowl of rice or two! Yums!http://feeds.feedburner.com/wokkingmum

I was watching the Food Channel which inspired me to make this dish with shitakes. Although this is nothing like the meal they were making, as it was a meat dish but the sauce was a dark brown shitake sauce. At the start of coming up with this, I did want to make the stock sauce made on the food channel to go over the tofu. However progressing along, I realised I could come up with some entirely different and more visibly presentable for us vegetarians. This meal also has the two accompaniements of Cabbage and Broccolini with Soy Sauce, which the recipe was posted for last week. A great book for inspiration with tofu is Kylie Kwong’s Simple Chinese Cooking. Serves: Two big serves! Ingredients: 125 grams firm tofu 1 tbs tofu 1 tbs dry sherry 1 sweetener pack or sugar 1 tsp salt 4-5 slices shitaki, soaked for at least an hour in 1/2 cup water 2 spring onions 1/4 tsp garlic mince 1/4 tsp ginger mince 1 tsp sesame oil 1 tsp rice wine vinegar pinch white pepper 2 serving thin n

This is one of a few dishes we will always see on in law's dining table during Chinese New Year. I have known my husband for 17 years and I see this dish every year during Chinese New Year's Reunion dinner. There are other regular dishes too and they are all cooked the same way every year. Even if we are having steamboat, this dish will still appear on the dining table. *giggle*Perhaps its the reason that they are Cantonese and the ingredients used for this dish sounds very auspicious. Dried oyster sounded like 好事 (good deeds; returns) and the moss sounded like 发财 (get rich) in Mandarin. Together it will be 好事发财, lots of good returns and fortune!I usually don't cook with the dried oyster because my son hates it. I don't like to eat it too. I just add it for extra flavours.Ingredients:8 Dried Chinese Mushroom, soaked to soften and stalks removed (do not squeeze dry)10g Dried Sea Moss, soaked to soften and drained4 Dried Oysters, soaked for 5 minutes Seasonings 1:1 ta

This is another dish I ate a lot during my confinement. This also a regular on our dinner table. My son like to pour the sauce over his rice and I love it with extra Fried Shredded Ginger. Good to get rid of wind in my body.In fact, the confinement food I had are often seen on our dinner table. You don't need to be doing confinement to enjoy those food. They are actually quite 'normal' dishes except to contain lots of ginger or wine. You can cut those down if you don't like it too strong.Ingredients:2 Chicken Drumstick, chopped into 3 parts each70g Ginger, shredded thinly2 teaspoon Sesame Seed OilMarinade:2 teaspoon Light Soy Sauce1 teaspoon Chinese Cooking WineSauce:1/2 tablespoon Light Soy Sauce1/2 tablespoon Chinese Cooking Wine2 teaspoon Sesame Seed Oil 2 teaspoon Ginger Juice2 teaspoon Sesame Seed Oil 500ml Water2 drop Dark Soy Sauce of colour (optional)How to do it:Marinate the chicken for 2 hoursHeat wok with sesame seed oil.Add fry half of shredded ginger till golden brownR

1 tablespoon oil 2 garlic cloves; minced 4 shallots; sliced thin 1/2 cup chopped chorizo 32 clams; rinsed 32 shrimp - (16/20 ct); peeled, cleaned 1 cup white wine 4 cups clam juice 2 tablespoon butter 1 tablespoon chopped herbs = (thyme, parsley, and rosemary) ~~ Garlic Bread ~~ 2 garlic cloves; sliced very thin 1/2 cup olive oil 8 slices crusty Italian bread In a saute pan on medium, heat olive oil. Add cloves, shallots, and chorizo, and cook for 30 seconds. Add clams and shrimp. Add white wine and reduce by half. Add clam juice and cover with another pan and steam until all clams open. Finish with butter and herbs. Serve in a large bowl with Garlic Bread. Garlic Bread: Preheat the oven to 275 degrees. In a saute pan over medium high heat, heat the olive oil. Add the garlic and cook until the garlic is a toasty brown color. Remove the garlic oil from the heat and brush onto both sides of the bread. Place the bread on a baking sheet and place in the oven. Bake for 10 minutes, or unti

RECIPE INGREDIENTS1/4 lb. piece fat salt pork1 pheasant (an older one)2 slices fat salt pork1 tsp. pepper1 onion, studded with cloves1 faggot2 c. hot water1 med. head cabbageSavory (opt.)1 carrot, pared1 knockwurst or frankfurters1 c. hot waterRECIPE METHODSimmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabbage into water, simmer 5 minutes. To pheasant add cabbage, carrot, knockwurst, hot water. Cook covered, 45 to 60 minutes or until meat is tender and leg separates from body. To Serve: Remove cabbage; drain thoroughly; place on platter with pheasant quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.

RECIPE INGREDIENTS3 1/2 - 4 lb. rabbitSalt & pepperAbout 1/2 c. flourButter, salad oil or other fatAbout 3 tbsp. onion, sliced, 1/2 c. (opt.)Liquid, 1-2 c. RECIPE METHOD Cut rabbit into pieces for serving. Singe and remove pin feathers if necessary. Wash under running water or wipe with wet cloth. Dry thoroughly. Sprinkle with salt and pepper, dredge with flour. Reserve remaining flour for gravy. Heat fat in a heavy skillet and brown the chicken in it. If onions are used, brown them in the same pan which the rabbit is almost browned.

Ingredients1 tablespoon olive or vegetable oil2 pounds meaty lamb shanks, cut into 1 1/2-inch pieces1/4 cup all-purpose flour1 large onion, chopped7 garlic cloves, peeled2 teaspoons minced fresh ginger1 pound all-purpose potatoes, pared and cut in 3/4-inch chunks12 ounces white turnips, pared and cut in 1/2-inch chunks2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices1 cup chicken broth1/2 cup dry white wine3/4 teaspoon leaf rosemary, crumbled1 teaspoon grated lemon rindDash freshly ground black pepperProcedurePreheat oven to 350* (175*C).Heat oil in ovenproof Dutch oven or pan over medium-high heat. Dredge lamb in flour. Working in batches, add lamb to oil; saute until browned well browned, about 5 minutes. Remove lamb to a bowl as it browns.Lower heat, add onion, garlic and ginger to pan; cook, stirring occasionally, until onion has softened.Add potatoes, turnips, carrots, broth, white wine, rosemary,lemon rind, pepper and the browned lamb. Bring to boiling; cover an

Ingredients1 tablespoon olive or vegetable oil2 pounds meaty lamb shanks, cut into 1 1/2-inch pieces1/4 cup all-purpose flour1 large onion, chopped7 garlic cloves, peeled2 teaspoons minced fresh ginger1 pound all-purpose potatoes, pared and cut in 3/4-inch chunks12 ounces white turnips, pared and cut in 1/2-inch chunks2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices1 cup

My husband LOVES these fatty pork belly. I'm just the opposite. I'm soooo scared of it. I just can't sink my teeth to the think layers of fats. Not that I'm worried that it will add inches to my waist, I'm just don't the the feel of biting the fats. However, I would still cook this for my husband once a month or every two months. Not too often because I find this really unhealthy.I cook this two ways. He eat it with either bao or just rice. Whichever way I cook it and whichever way he eat it, he said it's nice. *wink* :: Braised Pork Belly Slice ::Ingredients:1 slice Pork Belly, about 1/2 inch thick2 Star Anise2 Cinnamon Stick600ml Water1 tablespoon Dark Soy Sauce5 tablespoon Light Soy Sauce8 tablespoon Chinese Cooking WineOil for fryingHow to do it:Mix all ingredients except water and oil.Let the pork stand in the mixture for half an hour.Deep fry the pork for about 5 minutes till the skin is crispy.Drain and set aside.In a pot, pour in the mixture used to marinade the pork and

Siew Pak Choy (in Cantonese) is one of my favourite vegetables as it is simple to cook and has the crispy texture I look for in vegetables. It can simply be blanched and flavoured with oyster sauce but I’ve decided to do something extra. In this recipe, I braise some shiitake mushrooms and pour [...]

After having seen the new Olive Garden "Crab Alfredo Venezia" commercial pop up on tv for the umpteenth time this past month, it's no wonder I've suddenly developed a craving for seafood and noodles. The power of subliminal messages indeed ! I've tried a variety of seafood-noodle combination, from a simple seafood rice noodle stir-fry to a lavish seafood udon served on a sizzling hot plate, but none of them can hold a candle to E-Fu noodles and seafood. They are.. IMHO that is.. a match made in food heaven, kind of like spaghetti and meatballs or the popular Malaysian noodle dish, "char kway teow" with cockles even :)Also known as "yi meen" or "yi noodles", E-Fu noodles were invented and named after some guy called "Yi" in ancient China who deep-fried some noodles so he could keep them longer and boiled the noodles in water later before serving. I wonder if he had have some potatoes lying around the kitchen when he thought of that if we'd be having Chinese fries today instead of Fr

I thought I have posted this dish before but I couldn't find it when I when I wanted to link this. Anyways, this is one of the regulars on our dinner table. It's simple to wok and healthy to eat. Can be recommended to vegetarian friends too! Just use vegetarian oyster sauce.Ingredients:1 1/2 carrots, skinned and chopped in chunks10 Chinese dried mushrooms, soaked to soften and stalks removed (retain the water)8 Fresh Chestnuts, soaked in hot water to ease the peeling of shell.1 bowl water1 tablespoon oyster sauce1 teaspoon light soy sauceOilHow to do it:After removing the shells from the chestnuts, deep fry them in oil for 30 seconds. This helps to cut down the chestnuts from breaking during braising.Saute the mushrooms and carrots for 1 minute.Put all the 2 vegetables in a pot.Add in the water retained from the mushrooms and additional water if required to cover the vegetables.Add in the oyster sauce and simmer for 1 hour or longer if you prefer your vegetables to be softer.The liqu

  Braised Noodles with Stewed Pork Slices is again, one of my experiments. Setting up this blog has resulted in me having to experiment with new recipes so that I can keep up with my postings! Haha!   Before you go “wah!” about this dish, let me tell you first that it is more a dish / recipe [...]

1 cup plain yogurt (or sour cream)1 cup heavy cream2 medium onions, coarsely chopped1/4 cup blanched almonds2 tablespoons chopped fresh ginger2 tablespoons ground coriander1 tablespoon ground cardamomSalt and freshly ground pepper to taste2 lb. boneless lean lamb, cut into 1-2 inch pieces2 large potatoes, peeled and quartered Combine all ingredients except the lamb and potatoes in a blender or food processor and process until smooth. Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and bring to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours. Check the mixture and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 minutes. Serve with your favorite rice. We are not liable for weight gain for the listed recipes. :-)

This is the most adult dish that my son likes. However, he does not like the smell of the spices, so I don't usually put it if he is eating.Ingredients:30 chicken feet20 pieces of mushroom (I'm using small ones)Hard-boiled eggs (Optional)Spices: Orange PeelCinnamon StickGlovesAnise StarCardamomSeasonings:3 tablespoon Oyster Sauce1 tablespoon Light Soy Sauce2 teaspoon Dark Soy SauceHow to do it:Wash & cut away nails on the chicken feet.Marinade with 1 tablespoon of light soy sauce.Soak mushroom in water till soft, remove stalks.Drain chicken feet from soy sauce.Deep fry chicken feet till golden brown. Remove & drain.Add fried chicken feet, mushroom, spices & hard-boiled eggs (optional) into a pot of boiling water.Add in the seasonings and let in simmer for 4 hours so till the chicken feet & mushrooms are soft.You can add more seasonings if you find it too bland. Note:You can choose not to use spices and use quail eggs instead of regular chicken eggs.

This is the most adult dish that 哥哥 likes. However, he does not like the smell of the spices, so I don't usually put it if he is eating. Ingredients:30 chicken feet20 pieces of mushroom (I'm using small ones)Hard-boiled eggsSpices: Orange PeelCinnamon StickGlovesAnise StarCardamomSeasonings:3 tablespoon Oyster Sauce1 tablespoon Light Soy Sauce2 teaspoon Dark Soy SauceHow to do it: Wash & cut away nails on the chicken feet.Marinade with 1 tablespoon of light soy sauce.Soak mushroom in water till soft, remove stalks.Drain chicken feet from soy sauce.Deep fry chicken feet till golden brown. Remove & drain.Add fried chicken feet, mushroom, spices & hard-boiled eggs into a pot of boiling water.Add in the seasonings and let in simmer for 4 hours so till the chicken feet & mushrooms are soft.You can add more seasonings if you find it too bland.Note:You can choose not to use spices and use quail eggs instead of regular chicken eggs.