Friday, 13 February 2015

花开富贵 ~ Braised Chinese Cabbage with Roasted Pork




食谱取自 新新饮食@ 94

花开富贵

材料:
1 黄芽白( 取头半段
300g 烧肉( 切薄片)
100g 椰菜花  切小棵
100g 西兰花 切小棵

调味料:
2片南乳和1/2大匙汁
1/2小匙
1小匙 麻油
1/2小匙 胡椒粉
1/2大匙 粟粉
2大匙
1大匙 粟粉水

做法
1.把黄芽白菜放入滚水里,加1/2小匙盐煮约8分钟至软,捞起用水冲冷,沥干水。

2.把烧肉加入调味料拌匀,腌1小时,排在叶片里,倒扣在碗中,倒入腌肉的汁。

3.放入蒸锅里用中小火蒸1 1/2小时至肉松软,倒出汁,然后倒扣在碟里。

4.把椰菜花西兰花烫熟围边,汁加入芡粉水打芡淋上即可。


Recipe source : Yum Yum @ No . 94

Braised Chinese Cabbage with Roasted Pork

Ingredients :
1 whole Chinese cabbage ( halved and used the bottom part only )
300g roasted pork  ( cut into thin slices )
100g broccoli ( cut into florets )
100g cauliflower ( cut into florets )

Seasoning :
2 cubes fermented red bean curd with 1/2tbsp sauce
1/2tsp sugar
1tsp sesame oil
1/2tsp pepper
1/2tbsp cornstarch
2tbsp water
1tbsp cornstarch water

Seasoning :
1. Put Chinese cabbage in boiling water , add in 1/2tsp salt and cook for about 8 minutes until soft . Remove and rinse to cool . Drain well.

2. Combine roasted pork with seasoning and marinate for 1 hour  . Arrange roasted pork in between the cabbage leaves and invert into a deep bowl . Pour over the marinated sauce .

3. Steam with medium-low heat for 1 1/2 hours  or until the meat is tender . Pour out the sauce and invert the dish onto a serving platter .

4. Blanch broccoli and cauliflower until cooked and arrange around the platter. Thicken the gravy with cornstarch water and pour over the dish . Serve .




 
 
And also linked to the event “ Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids , Yen from Eat Your Heart Out and Diana From The Domesticn Goddess Wannabe ..

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