Pork Fried Rice with Vegetables and Chinese Sausage

This style of fried rice is very common here in Asia. Very tasty and mostly available in Chinese restaurants throughout Asian countries.

1 cup of Chinese sausage, diced

1 cup of pork meat, diced and fried

1 tablespoons of chopped garlic

4 pieces of eggs, lightly beaten and scrambled

¼ cup of diced beans, blanched

¼ cup of carrot, peeled, diced and blanched

¼ cup of spring onions

6 cups of cooked rice

2 tablespoons of Chinese wine

2 tablespoons of oyster sauce

3 tablespoons of light soya sauce

Salt and pepper to taste

1½ tablespoons of fried chopped garlic

oil to fry

1 tablespoon of garlic oil

About the image above: fried rice with pork

Chinese sausages and vegetables

To prepare the fried rice: in a hot wok, fried the pork meat with some oil to cook for half done. And the same wok, also cook the Chinese sausage and keep aside together with the pork meat.  Clean the wok and reheat again. With a little oil, sauté the garlic until translucent and the fried pork meat, fried sausage and the scrambled eggs, deglaze with Chinese wine and then add the steamed rice to the wok.

Stir-fry well the rice and all ingredients are mixed well. Keep stir-frying. Season the rice with oyster sauce, soya sauce, salt, pepper and continue stir-frying until it really well-cooked and gets a ‘wok  smell’ of fried rice. Finish the fried rice by adding fried garlic and garlic oil in it and mix well.

Assembly: serve the fried rice on a platter or rice cups, sprinkled some chopped spring onions and fried garlic. Makes 10 servings.

Cauliflower Cakes

For the cakes

½ cup mashed cauliflower

½ cup chopped cauliflower

1 teaspoon chopped green chilies

1 teaspoon chopped garlic

1 tablespoon chopped coriander leaves

¼ teaspoon chili powder

¼ teaspoon chili flakes

1 tablespoon potato starch

drop of sesame seeds oil

¼ cup flour

salt to taste

2 tablespoons oil to pan-fry

About the image above: cauliflower cake

For the sauce

2 tablespoon chili paste

1 teaspoon minced garlic

¼ teaspoon vinegar

½ teaspoon sugar

1 teaspoon cinnamon powder

oil to sauté

some water

1 teaspoon light soya

½ teaspoon dark soya

1 teaspoon potato starch diluted in cold water

For the cakes: mix the ingredients and for to triangle cakes. Spread some starch to the cakes. Heat a pan and add some oil. Pan-fry the cakes until golden brown or until set and cooked.

For the sauce: sauté the garlic and the chilies and add the other ingredients. Add the water and bring to the boil. Thicken with potato flour diluted in cold water. Check the seasoning before serving.

To assemble: serve the cakes with the sauce. Makes 2 servings

Helpful hints: The best way to consume this cauliflower cake is when it just cooked. Good to serve as snack, vegetarian or cocktail party.

Szechuan Style Garlic Pestle Seabass

300-400 grams sea bass fillets, sliced

some garnish

fried garlic to serve

About the image above: garlic pestle fish

Marinade for the sea bass

½ teaspoon chopped garlic

½ pieces hot chopped chilies

black pepper

1 ½ teaspoons Chinese wine

½ teaspoon oyster sauce

dash of  Szechuan pepper powder

½ lime juice,

½ teaspoon sesame seeds oil

½ teaspoon light soya

1 ½ tablespoons corn flour

For the stir-fry

½ cup sliced onion

1/3 cup sliced garlic, pestle to crush

¼ cup sliced chilies

1 tablespoon Chinese wine

½ tablespoon light soya

½ tablespoon oyster sauce

¼ cup stock

dash of Szechuan pepper powder

1 teaspoon chopped hot green chilies

corn flour diluted in cold water to thicken

oil to sauté and frying

salt to taste

dash of sesame oil

dash of chili oil

dash of garlic oil

For the sea bass: sliced and marinate in fine chopped garlic, chilies, pepper, Chinese wine, oyster sauce, Szechuan pepper, lime juice, sesame oil, light soya and corn flour, deep fried to crispy

To stir-fry: sauté the onion and garlic, followed by the chilies. Add in the sauces and seasonings with the stock. Bring to the boil and thicken with the corn flour diluted in cold water. Finish with the oils and check the taste.  Stir-fry in the fish and serve immediately.

To serve: serve the fish on platter with some garnish. Makes 2 servings

Helpful hints: the best time to have this fish is when it just cooks with noodles or steam rice. When you need to have it spicier may need to add more chopped chilies. You can select your favorite fish you wish to have maybe mackerel, pomfret, salmon, snow fish, turbot, sole etc.