Cooking pt 2

Steam fish with hua diao wine

Pork with Spring Onion and Ginger

Stir fry chye sim with garlic

Spicy Pak choi

Dinner time !!! haha

Today is the second lesson for cooking. I have learnt how to do spring onion with ginger pork which turned out quite nice. hehehe

1) Slice lean pork meat into thin slices

2) Add black sauce, light sauce, ginger, hua diao wine, corn flour (1/2 teaspoon), salt, paper, sesame oil to marinate the pork slices.

3) Cut spring onion, ginger, garlic, and chinese corriander and put aside

4) Pour oil into wok then fry the above

5) Then pour in the marinated pork, make sure the pork dun get charred by adding stock or water into the wok and keep the pork away from the wok surface.

6) After the outer layer of the pork is cooked, cover it with a lid. Wait for about 10 mins until water level/stock level disappears from the side of the lid
*ie the stock is drying up, then it is time to open up already

11) Add black pepper to taste

12) Then add half teaspoon corn starch mixed with water

13) Lower fire and then you are done.

Golden rules of cooking

1) Fire big when cooking, fire small when taking things out

2) Cover watever you are cooking - Steam coming out means cooking, water level gng down means thing is cooked

3) Never allow food to stick to wok, add stock/water to prevent sticking. otherwise prepare to eat burnt food

4) When cooking cabbage always put ginger

5) When cooking veges cannot mix garlic and onion together

6) When steaming fish, add chilli padi to kill the fishy smell - *fish would not end up spicy

7) always add sugar and salt to veges when almost cooked

*will add to the list when i know more.