My Home & Life Style Blog: 07/16/07

I call this Hong Kong Fried Rice My Style because I'm using the leftover ingredients I have at home to cook the fried rice. So basically, this is the equation for my version of HK Fried Rice:

HK Fried Rice - boiled cabbage - shrimp - sweetend sausage (Kun Chieng) = My HK Fried Rice

Ingredients:

5 Cups of Steamed Cook Rice
2 Cups of Roasted Red Pork in Cube
2 Cups of cooked peas, cube carrots and sweet corm
(Note: I used frozen peas, carrots and corn. Easier to cook)
2 Eggs
2 Table Spoon of Tsoyu or Soy Sauce
1 Table Spoon of Gold Mountain Seasoning Sauce
1 Table Spoon of Sugar
1 Table Spoon of Salt
1 Table Spoon of Vegetable Oil
2 Cloves of Minced Garlic

Directions:

Saute garlic in oil. Add the pork; cook until brown. Add rice to fried mixture. Add the peas, carrots and corn. Add eggs and fry. Continue stirring until eggs are cooked. Add tsoyu, soy sauce, salt, and sugar.

The serving is for 4 people or 2 people if both of you are big eaters.

Note: The most important thing about cooking is that you should not follow the exact amount of ingredients suggested in the cook book. What's important is to follow your own taste.

Roasted red pork or moo daeng in Thai is one of my fave dish. It's delicious and could be used as an ingredient in several dishes like Baa Mee Moo Daeng (Egg noodle with roasted red pork), Chinese Bun, or Hong Kong Fried Rice. The way to cook it is also simple and I'm going to show you how to cook it in two different methods. Here goes:

Recipe 1: Do It Family Way Recipe

This recipe comes from the discussion with my aunts and my grandma. After several arguements, here is what they agreed as the ingredients:

Ingredients:

(For 8 servings)

1 Kg (2.204 lbs) of Pork Fillet
1 Table Spoon of Soy Sauce or Golden Mountain Seasoning Sauce
1/4 Cup of Tomato Paste
1 Table Spoon of Sugar
1/4 Cup of Honey
1 Tea Spoon of Five-Spice Powder (Pa Lo)
4 Baby Bok Choy (Taiwanese Bok Choy)
4 Cups of Water
Note: Tomato paste can redden the meat to a certain extent. If you, however, want the pork to be more red, you will need to mix the 1/2 teaspoon of red food coloring with 2 tbsp water, and rub the pork with this solution.

Other Tools:
1 Large Ziplock Bag
Meat Rack
Baking Dish

Directions:
Step 1. Combine all the ingredient together in a ziplock bag.
Step 2. Marinate pork in a large ziplock bag (or shallow dish), working marinade all over meat, for at least 2 hours.
Step 3. Preheat oven to 170 degree C. or 350 degrees F.
Step 4. Place a meat rack on the baking dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.
IMPORTANT: You can also charcoal-grilled the meat instead of roasting it in the oven. The result? The meat will be drier, which is best if you want to use it as an ingredient for Ba Mee Moo Daeng.
Step 5. Constantly flipping the meat every 20 minutes and glaze it with honey.
Step 6. In the meantime, boil 4 cup of water. Soak the bok choy in boiling water for 2 minutes. Make sure it's not too cooked. Then soak it in room-temperature water to keep the green.
Step 7. After 40 minutes, increase the heat to 200 degree C. or 400 degrees F. And keep checking the meat until it's fully cooked.
Step 8. When done, remove roast from heat and let it rest for 15 minutes.
Step 9. Thinly slice roast into 1/4" medallions.
Step 10. Garnish with the bok choy; serve with hot steamed rice.

Note: Dipping sauce for moo daeng is a mixture of 2 table spoon of sweeten dark soy sauce, vinegar and sugar, and chopped red chillies.

Recipe 2: The Lazy Gal Recipe

I call this a lazy gal recipe because I'll basically use Lobo's Thai Roasted Red Pork Seasoning Mix. Here's how:

Ingredients:

(For 8 servings)
1 Kg (2.204 lbs) of Pork Fillet
2 Bags of Lobo's Thai Rosted Red Pork Seasoning Mix

1 Cup of Water

Note: One pack of Lobo's mix contains 2 bags of the seasoning mix for 1 Kg. of meat.

Directions:

Step 1: Dissolve 2 bags of Lobo's mix with 1 cup of water in a ziplock bag.

Step 2: Marinate the meat in the ziplock bag for 1 hour.

Then follow Step 3 - 10 like the previous recipe.

The result for this recipe is the meat will be more red and drier. And it tastes more like the moo daeng used at Chai See Mee Kiew (The Egg Noodle Franchise in Thailand).