Category Archives: Pork

Recipes of Pork

Imitation Shark Fin Soup (碗仔翅)

June 1, 2015 7:28 am , Leave a Comment ,
Imitation Shark Fin Soup

Even before it was politically incorrect to eat shark fin soup, I’ve always liked the fake version better. Maybe it was the extra MSG or maybe I was super hungry. But this is one of my favourite Memorable Dishes eaten on the streets of Hong Kong as a child. My older brother and I ate this on the streets after swimming. The street vendor had his (probably unlicensed) cart outside of the public swimming pool waiting for hungry post-swimming patrons. He definitely knew who his target audience was! I, like everyone else gets super famished after swimming, that’s why the street imitation shark fin soup was especially tasty and delicious.

When I found this hawker (street vendor) Memorable Dish at T&T (Chinese grocery store chain in Canada), I couldn’t believe it! I hadn’t eaten this soup in so long and when I discovered it, I was super ecstatic. It was still piping hot from its container when I brought it home. I devoured it and thought of my famished self after swimming in Hong Kong when I was little.

When researching for this recipe, I found a couple of versions. One where they use crab meat and store-bought imitation shark fin and another where shredded chicken, pork, and cellophane noodles are used. I adapted my recipe from both of these versions.

Eating this Memorable Dish brought back vivid memories of when my dad took my older brother and I swimming. Every time we went swimming, I looked forward to eating this hot soup filled with yummy goodness. After rediscovering this dish at the supermarket, I knew it wasn’t just about childhood memories. I genuinely enjoyed this dish! The texture of the crunchy black fungus and the meaty goodness soup warms up my mouth and enters into my soul.

Imitation Shark Fin Soup

Imitation Shark Fin Soup (碗仔翅)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4-6

Ingredients

  • 1 cup Imitation Shark Fin or Cellophane Noodles
  • 1 1/2 cup poached Chicken Breast, shredded
  • 1 1/2 cup poached Lean Pork, shredded
  • 1 cup reconstituted Dried Black Fungus (木耳) thinly sliced (see Note #1)
  • 1 cup canned Bamboo Shoots (strips)
  • 1 Egg
  • 6 cups Chicken Broth
  • Cornstarch Solution (combine 2 tbsp cornstarch with 4 tbsp water)
  • ¼ cup Soy Sauce
  • Salt to taste
  • Dash of White Pepper
  • Dash of Black Vinegar
  • Coriander or sliced green onions for garnish (optional)

Preparation

  1. If you are able to find imitation shark fins, blanch them by pouring boiling water over it and leaving it covered for about 5 minutes. Discard water, drain the fins and set aside.
  2. Bring chicken broth to boil in a pot. Add sliced black fungus and bamboo shoots, and simmer for about 5 minutes.
  3. Add chicken, pork and blanched shark fins (if using). Bring to a simmer for another 3 minutes.
  4. If using cellophane noodles only, put them at the very end because it cooks super quick.
  5. Before using cornstarch solution, stir again to dissolve mixture. Slowly pour in the cornstarch solution while stirring until you reach the consistency desired. Add soy sauce and season with salt to taste.
  6. Lastly, slowly pour beaten egg to the soup mixture. Turn off heat.
  7. Dish the soup into serving bowls. Garnish with coriander or sliced green onions (if using). Put dash of white pepper and black vinegar to taste.

Notes

Note #1: Use approximately 4 medium size black fungus. It really depends on how big your black fungus is. Soak the black fungus in hot water to soften. Cut around and discard the hard part. Then slice the fungus into thin strips. If you are unable to find black fungus or don’t want to use them, you can use shiitake mushrooms instead. The texture will be different since black fungus is crunchy and the shiitake mushrooms are soft.

Note #2: Poach the chicken and pork in water and you can use the poaching liquid as part of your broth.

Note #3: For thicker soup, add more cornstarch solution. For a thinner soup, don’t add as much solution.

https://www.memorabledishes.com/imitation-shark-fin-soup/

Imitation Shark Fin Soup - 3 pix

Posted in: Appetizer, Chicken, Main Course, Pork, Snack, Soup, Vegetables , Tagged: , , , , ,

Macaroni Soup with Ham

April 27, 2015 6:36 am , Leave a Comment ,
Macaroni Soup with Ham

I love Macaroni Soup. My mom used to make it for us when we were kids. I don’t quite recall but I think she used to make it specifically when we were sick. But it was definitely a favourite childhood Memorable Dish of mine. I used to suck on the macaroni tube when it was in my mouth to drink the soup that was trapped in there. What am I saying? I still do it now! I just remember having a lot of fun eating it.

I did a little research and have come to realize that this is a Hong Kong-Western style dish! I thought everyone grew up eating this. In Hong Kong, Macaroni soup with ham is usually eaten for breakfast or lunch. When my kids are sick, the first thing I think of making them is macaroni soup. It’s easy to make, brothy, warm and so yummy to eat.

This is a great alternative to macaroni cheese and a great dish to make for the kiddies. It covers all the basic food groups – carbs, proteins and veggies. I’m sure this Memorable Dish will please children anywhere!

It’s super easy to make when you have everything on hand. It makes a great one-dish meal for children and adults alike. Have this Memorable Dish for breakfast and pretend you are at a Hong Kong-Western style café!

Macaroni Soup with Ham

Macaroni Soup with Ham

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 1

Ingredients

  • 1 cup of cooked Macaroni pasta
  • 1/2 cup diced Ham
  • 1/2 cup frozen Corn, Peas, Carrot mix (defrosted)
  • 2 cups Chicken Broth (Homemade or your favourite store-bought brand)
  • Splash of Vegetable Oil
  • Salt and White Pepper to taste

Preparation

  1. Prepare macaroni pasta according to package instructions.
  2. Drain macaroni in colander, add vegetable oil and mix to prevent from sticking.
  3. Bring the chicken broth to a boil and add macaroni, ham, and vegetables.
  4. Once the broth boils again, it’s ready to serve.
https://www.memorabledishes.com/macaroni-soup-with-ham/

Posted in: Main Course, Noodles, Pasta, Pork, Soup, Vegetables , Tagged: , , , , , ,

Mapo Tofu (麻婆豆腐)

April 13, 2015 7:33 am , Leave a Comment ,
Mapo Tofu

Mapo tofu – a staple childhood favourite for Chinese children. My cousin reminded me of this dish as one of her childhood favourites. I remember eating it as a kid and now make it often for my kids. My second son absolutely LOVES tofu! Hence, this is one of his favourite Memorable Dishes!

Mapo tofu derives from Sichuan province of China which is a region known for its spicy food. The version my mom used to make was not spicy at all. As the dish travels from the northern part of China to the south, it becomes milder for the southerner’s taste.

You don’t have to be Chinese to love this dish. It’s such a versatile and easy dish to make. Everyone in my family loves it! Kids love it because it’s saucy and goes well with rice. Old people love it because it’s soft and they don’t have to chew as much 😉

Just to let you know this isn’t an authentic version of Mapo Tofu. It’s a homemade version geared towards kids. Now that my kids are older and enjoy spicy food, I add a bit of chili bean sauce AKA Doubanjiang. You can add as much or as little chili bean sauce as you want or omit it altogether to suit your family’s taste. This Memorable Dish can become a staple in your repertoire of dishes to make for your family.

Mapo Tofu

Mapo Tofu (麻婆豆腐)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

  • 1 pound of Ground Pork
  • 1 tbsp of low sodium Soy Sauce
  • 1/2 tsp of Sugar
  • 1/2 tsp of Cornstarch
  • 1 tsp of Sesame Oil
  • 1 tbsp of Water
  • 1 tbsp of minced Garlic
  • ½ tbsp of grated Ginger
  • 1 package (530 grams) of tofu, cut into ½ inch cubes
  • 1 tbsp of Vegetable Oil
  • 1 tbsp of Oyster Sauce
  • 1 tbsp of Chili Bean Sauce AKA Doubanjiang (optional)
  • ½ cup water or chicken stock
  • 1 sliced Green Onion for garnish
  • To thicken sauce
  • 1 tsp cornstarch
  • 1 tbsp water

Preparation

  1. Marinate pork with soy sauce, sugar, cornstarch, sesame oil and water for at least 30 minutes.
  2. If you marinate the pork in the fridge, make sure you bring it back to room temperature before cooking it for best results.
  3. Heat oil in a wok or a large frying pan.
  4. Add garlic and ginger and pork. Sauté until it is done.
  5. Stir in oyster sauce, water or chicken stock and chili bean sauce (if using).
  6. Gently put the cubed tofu into the meat mixture. Stir until it’s heated through.
  7. Mix 1 tsp cornstarch and 1 tbsp water in a bowl.
  8. Then add the cornstarch solution into meat and tofu mixture.
  9. Cook until everything thickens.
  10. Garnish with sliced green onions.
  11. Serve with steamed rice.

Notes

I like using the soft tofu but if you like a harder texture, use medium to firm tofu.

https://www.memorabledishes.com/mapo-tofu/

Posted in: Main Course, Pork , Tagged: , ,

Spam Fried Rice

April 6, 2015 9:30 am , Leave a Comment ,
Spam Fried Rice

Spam – what can I say about it? For some, it is a deceptively tasty can of meat. For others, it is the antichrist of meat products. Whether you love it or loathe it, Spam is a Memorable Dish for everyone because everyone has an opinion about it.

I never knew that Spam was a food to be made fun of until I moved to North America. In Hong Kong, we consider Spam a meat staple. There are Spam and egg sandwiches, Spam in macaroni soup, Spam on top of ramen noodles, and Spam fried rice. The list of food made from Spam is endless.

Even though Spam is the butt of many jokes in North America (except in Hawaii where they LOVE Spam), I think most people secretly enjoy eating it. Some of my friends always bring Spam when they go camping. They insist they only eat it when camping because it’s easy to pack and doesn’t need refrigeration. Perhaps they use camping as an excuse to indulge in their innermost desires of Spam eating without the guilt? 😉

What makes this a Memorable Dish for me is that my mom used to make us Spam Fried Rice as kids. North Americans have their macaroni and cheese and we have our Spam Fried Rice, or any fried rice for that matter. But I fondly remember her Spam Fried Rice. Now that we are more health conscious, she hasn’t used Spam for fried rice as much. She uses ham or chicken or whatever leftover meats she has on hand.

I am continuing the family tradition of making fried rice for the kiddies. Most of the time, I use real meat (not that Spam is not “real” meat…haha). But sometimes when I feel nostalgic and want to live life on the edge, I make Spam Fried Rice.

Just like me, the kids can’t stop eating just one bowl of fried rice. If you end up making this recipe, please enjoy and indulge! I don’t pig out on Spam all the time (pun intended). So, no guilt is allowed when eating Spam Fried Rice, ok? 🙂 On that note, here’s my recipe for Spam Fried Rice. Now that Spam Lite is available, I’m using that instead. Healthier Spam – how ironic!

img_Spam_Fried_Rice

Spam Fried Rice

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

  • 5 cups of day-old Cooked Rice (2 cups of uncooked rice)
  • 1 can of diced Spam (I use the low-fat version.)
  • 2 cups of frozen Peas, Carrots, Corn (thawed)
  • 3 large beaten Eggs
  • Vegetable Oil (1 tsp for eggs, 3 tsp for rice)
  • ½ tsp Salt
  • 1 tsp Garlic Powder
  • ¼ cup low sodium Soy Sauce
  • 1 sliced Green Onion for garnish

Preparation

  1. Heat 1 tsp of oil in a non-stick wok or large frying pan.
  2. Scramble the eggs and set aside.
  3. Using the same wok, fry up the Spam until lightly brown and crispy on the outside. (You don’t need to use oil because there’s enough fat in the Spam.) Drain out the oil and set aside.
  4. Heat 3 tsp of oil and stir fry the rice until it’s heated through.
  5. When the rice turns a bit crispy, add the salt, garlic powder, and soy sauce.
  6. Stir fry the rice a bit more until the soy sauce is mixed in the rice.
  7. Put the Spam, eggs, and vegetables with the rice.
  8. Stir fry all the ingredients until they are evenly mixed.
  9. Garnish with sliced green onions.

Notes

If you don’t have any day-old rice, cook the rice and cool it in the fridge before making the fried rice for best results. Basically, the rice has to be a bit on the dryer side.

https://www.memorabledishes.com/spam-fried-rice/

Posted in: Main Course, Pork, Rice , Tagged: , , , , ,

Tomatoes Stuffed With Ham Salad

February 23, 2015 7:46 am , Leave a Comment ,
Tomatoes Stuffed With Ham Salad

Even though I spent the first eight years of my life in Hong Kong, my childhood Memorable Dishes could easily have come from a child in North America. The British influences in Hong Kong have added a plethora of interesting dishes to the Hong Kong people. Because of my mom’s adventurous nature in the culinary world, my childhood dishes were made up of both Chinese and Western dishes.

One of my most fondest memories was our weekend potluck parties with friends and family. These weekend gatherings consisted of lots of yummy food coupled with mahjong games for the adults. The kids were left to their own devices while the adults played mahjong. I don’t know why we had so much fun playing even though Hong Kong apartments were fairly small.

When we got hungry from playing, we would grab these stuffed tomatoes and pop them into our mouths. Well, maybe not pop them but took a couple of big bites. At that time, neither cherry nor cocktail tomatoes were available in Hong Kong so my mom used the smallest tomatoes she could find to make these delicious snacks.

I just found out from my mom that she used butter in this recipe. No wonder why they tasted so good! I am recreating this dish using small vine-ripened cocktail tomatoes. Feel free to use cherry tomatoes if you want them to be more bite-sized.

Tomatoes Stuffed With Ham Salad

Tomatoes Stuffed With Ham Salad

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients

  • 12 Cocktail Tomatoes (ripe but firm)
  • 1 cup diced Ham
  • 3 tbsp Mayonnaise
  • 1 tsp of melted Butter (Use if you want to keep it the old school way. Omit if you are more health conscious 🙂
  • A few dashes of White Pepper
  • Parsley for garnish (optional)

Preparation

  1. Cut the top of the tomatoes big enough to scoop out the seeds. Scoop and discard the seeds.
  2. Cut a bit off the bottom of the tomatoes so that the tomatoes can stand up.
  3. Turn the hollowed out tomatoes open-side down so you can drain the extra juice out.
  4. Mix ham, mayonnaise, butter (if using).
  5. Fill tomatoes with ham mixture.
  6. Garnish with parsley if using.

Notes

Note #1: If you can’t find cocktail tomatoes and end up using bigger tomatoes, you can cut bigger tomatoes in half instead.

Note #2: You can prep this a few hours ahead and leave it in the fridge. When you are ready to serve, scoop the ham mixture into the tomatoes.

https://www.memorabledishes.com/tomatoes-stuffed-with-ham-salad/

Posted in: Appetizer, Pork, Salad, Snack, Vegetables , Tagged: , ,
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