Meatballs with Prawns

 

Ingredients
300g minced pork (with a little fats)
500g frozen prawns (roughly chopped)
1 medium dried squid (diced)
3 tbsp tapioca flour


Seasonings
1 tbsp fish sauce
1.5 tbsp oyster sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp chinese cooking wine
1 tsp pepper

Method
1. Mix all the ingredients and seasonings in a large mixing bowl. Mix and throw the paste into the bowl for a few times until the it's gluey. Let it sit for a while or keep it in the fridge for 1-2 hours.
2. Heat up 2-3 cups of oil in a pot.
3. Roll the meatball paste into balls and deep fry it until it turns to golden brown.

Note: I used frozen prawns because it's more crunchy than fresh prawns.

Pork and Shrimp Siu Mai (Collaboration with Knorr Savorrich)

Ingredients
500g frozen prawns, roughly chopped
200g minced pork
4 dried mushrooms, soaked and diced

3 waterchestnut, diced (optional)
1 pkt yellow square wanton wrapper

Seasoning (to taste)
1.5 tsp Knorr Savorrich Chicken Concentrate
1 tbsp light soya sauce
1 tbsp hua tiao wine
1 tsp sugar
1/2 tsp sesame oil
Dash of pepper
1 tsp corn flour

Method
1. In a mixing bowl, combine all ingredients and seasoning. Mix the paste by throwing it into the mixing bowl a few times until gluey/sticky.
2. Place about 1.5 tbsp of siu mai filling in the center of the wanton wrapper. Gather the edges of the skin, gently press the sides to adhere and keep the top open. Cut the corners of the wrapper.
3. Line the bamboo steamer with parchment paper. Place the siu mai in the steamer, cover it with the bamboo lid. Use medium-high fire, steam it above boiling water for 10-12 minutes or until it's cooked. 
4. Top it with some fish roe (Tobikko) and serve hot.

Thai Stir Fry Minced Pork with Basil Leaves

Ingredients
300g minced pork
1 white part of lemongrass, thinly sliced (optional)
2 sliced shallot
1 tbsp minced garlic
2 red bird eye chilli, thinly sliced
2 green chilli, thinly sliced (optional)
1 small onion, thinly sliced
2-3 long beans, cut to 1-1.5cm long
Handful of holy basil leaves or sweet basil leaves

Seasoning A
1 tsp Thai fish sauce
1/2 tsp oyster sauce
1/2 tsp sugar
Dash of pepper
1/4 tsp corn flour
A few drops of oil

Seasoning B (to taste)
1 tbsp Thai fish Sauce
2 tsp oyster sauce
1/2 tsp thick dark soya sauce
Thumbsize palm sugar
Pepper

Method
1. Marinate the minced pork with seasoning A for at least 1 hour.
2. Heat 2 tbsp oil in a wok, on high heat saute shallot till translucent. Add lemongrass, garlic and toss until fragrant.
3. Throw in the red and green chilli follow by the onion and long beans, stir fry for a while.
4. Add the pork and break it up with your spatula, make sure it doesn't stick together and cooks evenly.
5. Mix all the seasoning B with the pork and continue to stir fry until the pork is done. If it starts to get a bit dry, add a tablespoon of water and then add basil leaves, cook till the leaves are wilted.
6. Serve with steamed rice and sunny side up.

HK Style Honey Char Siew 蜜汁叉燒

Ingredients 
600 g Pork meat (I bought from NTUC that is labelled sweet and sour pork) This type of meat will give you the tender and succulent result.

Seasonings (you may adjust to your own liking)
2 tbsp Lee Kum Kee Char Siew Sauce
2 tbsp Hua Tiao Wine
1 tbsp Oyster Sauce
1 tbsp Taikoo Syrup/sugar
2 tsp ginger extract
2-3 tbsp honey for brushing

Method
1. Marinate the pork meat with all the seasonings except the honey for 4 hours or more.
2. Preheat oven at 210°C and roast the pork for about 35-40 mins or until its cooked (When it's about 90% cooked, brush the char siew with honey evenly and then put it in the oven to roast it until you see some parts are burnt).
3. Sliced the char siew and serve hot.

*You can boil the left over seasoning sauce and use it for the sauce and pour it over the cooked char siew*