關於 pork marinade for stir fry ，我們在網路上蒐集到這些相關的討論、資訊與評價

░▒▓█ᴋᴏʀᴇᴀɴ ꜱᴩɪᴄy ᴩᴏʀᴋ ʀᴇᴄɪᴩᴇ█▓▒░⁣
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Craving for Korean food but cant travel?⁣
Hence cooked this easy to cook dish to satisfy my craving 😉
cooking video ⁣in the comment
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𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔⁣
1 pack pork shoulder (sliced & then marinade 30 min with some sesame oil, light soy sauce, Lilo Premium Ikan Bilis Powder & scallop powder & cornflour) ⁣
1 Yellow onion (sliced)⁣
Chopped garlic ⁣
Sesame oil⁣
Stir fried meat paste⁣
Lee kum kee oyster sauce & light soy sauce⁣
Sugar & salt⁣
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𝑺𝒕𝒆𝒑𝒔⁣
1. Heat up oil in wok on high heat. Add garlic and sauté till golden brown.⁣
2. Stir in sliced yellow onion and fry till they start to soften. ⁣
3. Add in marinated sliced pork and fry till cooked.⁣
4. Add Stir fried meat paste, oyster sauce and some water. Mix well.⁣
5. Adjust to taste with sugar and salt. ⁣
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Enjoy~ ❤️⁣
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Ps: great to eat with lettuce ⁣too
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#homecooked #cookingwithlove ⁣#foodie #love #food #yummy #fooddiary #sghomecooking ⁣#liloikanbilis #liloscalloppowder ⁣#Koreanfood⁣
⁣#mamaJoycesKitchen #end7withablast
⁣

今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

░▒▓█ʜᴏᴛᴘʟᴀᴛᴇ sᴛʏʟᴇ ᴛᴏғᴜ ʀᴇᴄɪᴘᴇ█▓▒░⁣
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Mama is craving for hotplate tofu but no hot plate at home. So yea lets create something similar hehe. ⁣
My little helper Joreen is in action! She help mama to peel the snow peas & marinate the pork 😍⁣
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𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔 ⁣
200g Minced pork (marinade 30 min with some sesame oil, light soy sauce, @liloikanbilis powder and cornflour)⁣
2 tubes egg tofu⁣
Carrot⁣
1 pack snow peas⁣
1 pack baby corn⁣
3 mushrooms⁣
1/2 a yellow onion (can use red too but yellow is sweet)⁣
6 mid-sized prawns⁣
Chopped garlic⁣
Spring Onions⁣
Oyster sauce⁣
Light soy sauce⁣
Lilo Premium Ikan Bilis Powder and scallop powder⁣
sugar, salt⁣
cornstarch solution⁣
3 eggs⁣
⁣
𝑺𝒕𝒆𝒑𝒔⁣
1. Cut Egg Tofu to 1 inch thick pieces. Pat dry pieces with a paper towel. ⁣
2. Heat up some oil in a wok on high heat. Pan fry tofu till golden brown and set aside. ⁣
3. Fried 2 beaten eggs. When done, place it on plate.⁣
4. Heat up some oil in wok on high heat. Stir in garlic and sliced yellow onion and fry till fragrant. ⁣
5. Add in marinated minced meat and fry till cooked.⁣
6. Add in mushroom, snow peas, carrot and baby corn (can omit this if you do not have this at home)⁣
7. Add oyster sauce, soy sauce, @liloikanbilis scallop powder and some water. Mix well. Simmer about 5 min with lid on till vegetables are cooked and water is reduced. ⁣
8. Add in prawn and fried tofu. Cook for awhile (do not add in too early else prawn overcook) ⁣
9. Adjust to taste with sugar and salt. Then thicken with cornstarch and a egg. Stir it.⁣
10. Pour mixture onto the fried egg. Sprinkle some chopped green onions and serve!⁣
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Enjoy~ ❤️⁣
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#homecooked #cookingwithlove #fooddiary #foodideas #happyfishsg #liloikanbilis #3y11m #joreentanjiyoon #littlehelper⁣

Hello everyone, today we're going to share with how to make a really classic Thai BBQ recipe: Isan style grilled pork neck & spicy dipping sauce: Kor Moo Yang Jim Jaew. (คอหมูย่าง)

In Thai language, "Kor Moo(คอหมู)" means pork neck, "Yang(ย่าง)" means to grill. It's popular in Northeast or Isan restaurants. It’s a tender smoky pork neck with the sour, sweet, salty and spicy dipping sauce “Nam Jim Jaew(แจ่ว)”, and goes well with sticky rice and is perfectly delicious as well. So Yummy.

In this recipe, you can make it easily at home. You can also learn how to make “Khao Khua(ข้าวคั่ว)” and “Nam Jim Jaew”, Khao Khua is the key ingredient another is a classic spicy sauce, both are the yummy secret of northern Thai and Lao cuisines. Hope you like this video. Enjoy. :)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/F3tj1BICXjE
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🇹🇭 How to make Thai Grilled Pork Neck With Spicy Dipping Sauce Recipe
Kor Moo Yang With Nam Jim Jaew Recipe

☞ Yielded: 2-3 servings

✎ Ingredients
☞ For marinated
pork neck 200~220g
palm sugar 1tsp, 7g
fish sauce 1tsp, 5g
oyster sauce 1tsp, 6g
soy sauce 1tsp, 6g

☞ For toasted rice coarse powder
raw dry sticky rice 50g
** can also use jasmine rice
** In this recipe we only need 13g roasted rice coarse powder, rest can stored for next time

☞ For dipping sauce
Fish Sauce 40g, 4 tbsp
lim juice 35g, 3 tbsp
tamarind puree 30g, 2 tbsp
palm sugar 30g, 2 tbsp
dried chili flakes 8g, 1.5 tbsp
roasted rice coarse powder 13g, 1.5 tbsp
red onion Q.S.
fresh coriander Q.S.
spring onion Q.S.
** If you don’t have palm sugar, you can use granulated sugar or brown sugar

✎ Instruction
☞ Step 1: Marinade
1. In a small bowl, pour oyster sauce, fish sauce, soy sauce, mix well and then add palm sugar, keep stirring, make sure the sugar is fully dissolved.
2. Use a fork to stab the pork neck with holes evenly across the surface.
3. In a large bowl, put the marinade all over the pork, make sure the pork is totally coated. Let the pork marinate overnight or at least 2 hours in the fridge.
** This is a easy way to make the marinade, you can use grind the garlic, cilantro roots and peppercorns at first, then add the rest of wet ingredients to mix together, but the Jaew sauce is full of flavor, so the pork doesn't need too much additional seasoned at all.

☞ Step 2: Make the toasted rice coarse powder
1. Place the clean raw sticky rice in a dry pan, fry and toast the rice over medium-low heat, stirring constantly until the rice gets a golden yellow color.
2. Put the rice in a mortar and pestle or food processor to grind  the sticky rice into a coarse powder, with no big grains, but not too fine either. You can put it in the container.

☞ Step 3: Make dipping sauce
1. Slice the red onion, remove the roots of coriander and chop into small pieces, finely chop spring onion. Set aside.
2.  Mix the sauce. In a small bowl, pour fish sauce, lime juice, tamarind puree and palm sugar, mix it until the sugar is fully dissolved.
3. Add the chili flakes and roasted rice powder, stir and mix well.
4. Add all vegetables in, including chopped spring onion, chopped coriander and sliced onion until well combined.

Step 4: Grill the pork & serve
1. Grill the pork.
✔ Use the Grill/Griddle-- First, preheat to high heat on one side grill plate, when hot put down the marinated pork evenly spaced. Grill for 5~6 minutes each side. The grilling time will depend on the thickness and size of meat.
✔ Use the pan-- Just heat a pan on medium high heat, when the pan is hot enough, place the pork in the pan and cook for 2~3 minutes each side or until slightly charred on the outside.
✔ Use the oven-- Preheat the oven to 220°C, place the pork on a grilling rack and bake for 25-30 minutes, turning the other side up halfway through.
2. Transfer the pork to a cutting board, let the pork rest for minutes, then slice to serve with nam jim jaew dipping sauce. Enjoy.

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#ThaiFood
#ThaiGrilledPorkNeck
#easyRecipes

食譜： https://bit.ly/3cScZxd

材料：
蒜心600克
豬頸肉300克
蒜頭4粒

醃料：
豉油1湯匙

調味料：
蝦醬2湯匙
糖1湯匙

做法：
蒜心洗淨，切段
蒜頭拍扁
豬頸肉洗淨，切片，用醃料醃15分鐘
中火燒熱1湯匙油，爆香蒜頭
下豬頸肉爆炒至7成熟，下蝦醬續炒
下蒜心爆炒
下少許水炒至七成熟，下糖炒勻，完成

Stir-fried Pork Jowl with Leek Shoot
Ingredients:
600g leek shoot
300g pork jowl
4 cloves garlic

Marinade:
1 tbsp soy sauce

Seasonings:
2 tbsp shrimp paste
1 tsp sugar

Steps:
Rinse leek shoot and cut into sections.
Lightly smash garlic cloves.
Rinse pork jowl and cut into strips. Marinate for 15 minutes.
Heat 1 tbsp oil. Stir fry garlic.
Add pork jowl. Stir fry until 70% done. Add shrimp paste.
Add leek shoot. Stir fry for while.
Add some water, stir fry until leek shoot 70% done. Add sugar and stir well. Done.


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? 8折全年睇《蘋果》即慳$121！
現有日費訂戶亦可轉訂? http://bit.ly/2YwE3Ma ?
訂閱《飲食男女》YouTube： http://bit.ly/2Md5V2k
Facebook： http://bit.ly/2MJejcp
Instagram： http://bit.ly/2EA3qpR

食譜： https://bit.ly/3h7Q3gA

材料：
韭菜80克
豬腩肉300克
蒜頭4粒
酒1湯匙

醃料：
豉油3湯匙
糖1茶匙

做法：
韭菜洗淨，切段
蒜頭拍扁
豬腩肉洗淨抹乾，切粗條
加入醃料醃30分鐘
燒熱2湯匙油
中火爆香蒜頭
下豬腩肉爆炒至表面呈金黃及熟透
下韭菜爆炒，加少許水炒至軟熟
灒酒炒勻，完成

Stir-Fried Pork with Chive
Ingredients:
80g chive
300g pork belly
4 cloves garlic
1 tbsp wine

Marinade:
3 tbsp soy sauce
1 tsp sugar

Steps:
Rinse chive. Cut into sections.
Sightly smash garilc.
Rinse pork belly. Cut into short strips.
Marinate for 30 minutes.
Heat 2 tbsp oil.
Stir fry garlic.
Add port belly. Stir fry until surface become golden brown and done.
Add chive and stir fry.
Stir fry with a little water until tender.
Add wine. Stir well. Done.

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? 8折全年睇《蘋果》即慳$121！
現有日費訂戶亦可轉訂? http://bit.ly/2YwE3Ma ?
訂閱《飲食男女》YouTube： http://bit.ly/2Md5V2k
Facebook： http://bit.ly/2MJejcp
Instagram： http://bit.ly/2EA3qpR