Recipe: Pork chop with pasta

Posted by ~RnR~ in Cooking Class, Mains

2 comments

Pork chop with pasta

by Celeste

Ingredients:

       Pork chops

       Salt

       Pepper

       Masterfood ™ Steak seasoning

       Olive oil

       Lemon

       Starch

       Pasta of choice (I used canalini for this one)

       Salad

Procedures: 

     1. Cook pasta according to instructions.

     2. While waiting for pasta to cook, season the chops generously with salt, pepper and steak seasoning on both sides. Press to season into the flesh.

     3. For more taste, leave the chops with seasoning for about 20 minutes. Recommended to prepare salad at this time to be served with the pasta.

     4. Heat olive oil over medium-high heat. Add chops, press and leave alone for about 5 minutes to brown. Turn the chops over, press again, and leave for another 2 minutes. 

     5. Squeeze lemon juice around the chops.

        6. Remove chops and place on top of the cooked pasta.

     7. Leave the oil in the pan. Add in some water and starch, mix to preferred thickness of sauce. Add in more steak seasoning and lemon juice.

     8. Pour it over the chops and the pasta.

   9.Serve with salad on the side.

~Rondoletto~

Recipe: Cantonese Beef Fried Rice Noodles (Hor Fun)

Posted by ~RnR~ in Cooking Class, Mains

2 comments

Cantonese Beef Fried Rice Noodles (Hor Fun) 

 by Chef Jo

Ingredients:

Sliced Beef

Garlic

Chives

Spring Onions

Ginger

Bean Sprout

Rice Noodles (Hor Fun)

Preparation:

 1.     Marinate the Sliced Beef with Dark Soya Sauce, Soya Sauce, Sesame Oil and Chinese Wine.

 2.    Chop the garlic. Slice the spring onions, chives and ginger. 

 3.    When you first bought the rice noodle in a packet, all of them are  overlapping each other. Therefore, you will need to separate them as shown in the picture. Patience is required for this step.

Cooking:

1.     Heat the frying pan with oil.

2.    Stir fry the marinated beef first then remove it from the pan.

3.    Clean the frying pan and heat with oil again.

4.    Add in the garlic, chives, ginger and spring onion. Stir fry them until the spring onions are soften.

5.    Add in the rice noodles and spread the dark soya sauce over them.

6.    Keep frying and you will notice the importance of step 3 in preparation which required you to separate the rice noodle so that they won’t stick to each other.

7.    When the rice noodles are soften and turned slightly transparent, you are allowed to add in the pre-fried marinated beef.

8.    Add in the bean sprout and continue frying.

9.    Finally, its done!

  

I'm sorry that I don't have pictures for all the steps. :(

~Rondoletto~

Recipe: Indonesian Simple Balado Potato

Posted by ~RnR~ in Cooking Class, Mains

5 comments

Indonesian Simple Balado Potato

by Rondoletti & Rondoletto

Ingredients:

3 potatoes

ABC chili sauce (Recommended)

Salt

Sausages (according to preference)

 Preparation:

1. Wash the potatoes and peel them

2. Dice the potatoes as shown below

 3. Cut the sausages into small pieces

Cooking:

1. Heat up enough cooking oil to deep fried the diced potatoes.

2. DO NOT fully cook the potatoes as we are going to fry it again later with the sausages

3. Remove the half-fried potatoes from the frying pan to drip the oil.

4. Next, if there is too much oil on the pan please remove part of it. We only need about half of the oil to fry the sausages.

5. Fried the sausages until it is cooked.

6. Put the potatoes back onto the frying pan. Fried it for a while until all the potatoes are cooked.

7. Add in the ABC chili sauce and mixed them well. The amount of the sauce depends on your preference. The more the better but it again depends on your ability to take spicy food. :D

8. Add a few shakes of salt and mixed them.

9. Serve while it's hot~ :D

 

 -Rondoletti- & ~Rondoletto~

Recipe: Cheese Baked Rice with Pork Chop

Posted by ~RnR~ in Cooking Class, Mains

6 comments

Cheese Baked Rice with Pork Chop   

by Chef Jo

        

Thought of making something with the left over shredded cheese from the Ddukbokki, and Taa-daa! Cheese Baked Rice with Pork Chop comes into my mind! AHAHAHA! I had it few times back in Malaysia, from a Hong Kong restaurant. Not necessary Pork Chop, you can actually do it with steak, lamb chop or even chicken chop… at your own choice!

Ingredients:

1. Pork Chop

2. Shredded Cheese

3. Steam rice

Preparation:

1. Prepare the steam rice on an oven-safe plate.

2. Prepare the pork chop by removing the outer layer (skin).

3. Followed by cutting the remaining outer layer (fat) of the pork chop into few parts as shown in the picture below.

4. Then tenderize pork chop by chopping it with the back of your knife. Chop the first side. Flip it over and chop the other side. Then, flip it over again and chop the first side again. In the end, you should have chopped the first side twice and the other side once.

5. Marinate it with Dark Soya Sauce, Soya Sauce, Sesame Oil, All Purpose Flour (1 small table spoon), Pepper and Chinese Wine. Probably you make it more salty as you will serve it with steam rice. Set aside for ~20 mintues.

Cooking:

1. Firstly, heat the frying pan and then the cooking oil. (Pour a little bit of oil will do as frying pork chop doesn’t need too much of oil)

2. Secondly, put in the Pork Chop and fry it with MEDIUM fire. Don’t worry if you see the colour of your pork chop is too dark or even burned. Its normal as you marinated it with Soya Sauce and Dark Soya Sauce.

3. If it’s cooked, you should feel solid when pressing it. If so remove it from the frying pan and place it on your steam rice. 

**Even if it’s not completely cooked yet but the outer layer is too dark, you can still remove it out first as you will re-heat it again with the cheese in the oven**

4. Then, spread the cheese on top of the cooked pork chop and steam rice. 

5. Put it into the oven. Heat it until the cheese has melted and turned into golden brown.

6. Enjoy!

-Rondoletti- & ~Rondoletto~

Recipe: Spicy Korean Rice Cake (Ddukbokki) topped with Cheese

Posted by ~RnR~ in Cooking Class, Mains

2 comments

Spicy Korean Rice Cake (ddukbokki) topped with Cheese

by Chef Jo

Ingredients:

Brown Onions.

Spring Onions.

Rice Cake.

Minced Pork (can be any type of meat of your choice).

Cheese (optional).

 Preparation:

1. Soak the frozen rice cake into the boiling hot water until soften. Be patient as it will take quite some time. You can prepare other stuff while waiting. Remove and run through cold water.

2. Marinate the minced pork with Soya Sauce, Dark Soya Sauce, Pepper and Sesame Oil.

3. Slice the spring onions and onions into shape showed in the picture.

Cooking: 

1. Heat up the frying pan. Then, heat the cooking oil too.

**Tips: To test whether the cooking oil is completely heated, test it by soaking the tip of a wooden chopstick, if the cooking oil is heated, there will be air bubbles coming out from the chopstick**

2. Stir fry the minced pork and remove it from the frying pan.

3. Add some oil if needed. Then stir fry the brown onions and spring onions until they are soften.

 

4. Next, add in the cooked minced pork and rice cake together.

5. Finally, put in 2 spoonfuls of Korean Spicy Sauce (Chili Paste).

6. Add in some water and close the lid. Let it simmers for about 5 minutes to allow the rice cake to absorb the spicy sauce. 

7. Finally, it’s the time to add in salt and sugar at your own choice. It all depends whether you want it to be sweeter, salty or let it be.

8. Done!

Optional Suggestion:

I used to have Dokbokgi in a Korean restaurant where they serve it with baked cheese topping. YES! It’s super duper nice! AHAHAHA! So maybe you should try it too! Simply just spread some cheese on top of you Dokbokgi and heat it in a microwave or an oven. I personally think that using the oven produces a better result!

 

FINAL:

 Isn't it yummy? XD

-Rondoletti- & ~Rondoletto~