Slow Cooker Corned Beef in Beer with Vegetables

This has become my favorite way to cook corned beef – using a slow cooker (crock pot) – and in beer no less! The carrots are put on the bottom of the slow cooker, then the corned beef is added, beer and water, and finally the cabbage. Do this in the morning and you’ll have a tasty dinner in the evening. The cooking liquid can be made into gravy. Serve with the Stir Fried Garlic Potatoes recipe (recipe can be found here) rather than the traditional boiled potatoes.

Enjoy!

Stir Fried Garlic Potatoes

Stir fried garlic potatoes can be served as part of a weekend breakfast or together with the Slow Cooker Corned Beef in Beer and Vegetables recipe (recipe can be found here). The trick to this dish is to slice the red potatoes as thin as possible in order to quickly brown them in a wok over high heat. The garlic is added at the last minute to finish the dish.

Enjoy!

Pork Ribs and Sea Cucumber with Shiitake Mushrooms (冬菇海參排骨, Dung1 Gu1 Hoi2 Sam1 Paai4 Gwat1)

This recipe was updated on 22 Apr 2015. Some instructions and ingredient quantities were changed.

 

So what do you do if you have some defrosted sea cucumber left over after making the Sea Cucumber with Shiitake Mushrooms (冬菇海參, Dung¹ Gu¹ Hoi² Sam¹) recipe? You look on the internet for some ideas, where I found recipes using pork spareribs and sea cucumber. So I adapted the Sea Cucumber with Shiitake Mushrooms recipe to add pork spareribs. The combination actually tastes pretty good. Try it, you’ll like it.

 

Enjoy!

Mexican-Style Pork Stew (Posole)

Posole is a Mexican pork stew. This recipe is not authentic, but it is tasty. The flavor comes from the dried guajillo chilies that are added to Mexican-style tomato sauce. The traditional method to preparing the chilies is to roast them in a frying pan, remove the seed and stems, and then rehydrate the chilies in hot water before adding them to the sauce. I roast the chilies in the oven, remove the seeds and stems, and then skip the rehydration step and add the chilies directly into a food processor to make the sauce. I figure the rehydration step can be done while the chilies are cooking in the sauce.

Enjoy!

Fish Tofu and Baby Clams with Ground Pork (蛤蜊魚豆腐豬肉, Gap3 Lei4 Jyu4 Dau6 Fu6 Zyu1 Juk6)

 

This recipe was updated on 12 Sep 2015. Some instructions and ingredient quantities were changed.

I have to admit that this recipe has an odd combination of ingredients - there’s ground pork, fish in the form of fish tofu, and clams for shellfish. However the combination tastes great together with the juice from the clams providing even more flavor in the sauce. You can also make this dish with hot bean sauce for a spicier version of this dish.

Enjoy!

Steamed Hot Bean Sauce Pork Baby Back Ribs (辣豆辦醬蒸排骨, Laat6 Dau6 Faan6 Zoeng3 Zing1 Paai4 Gwat1)

 

This recipe was updated on 27 Jul 2015. Some instructions and ingredient quantities were changed.

This is an easy to prepare spicy pork rib recipe using hot bean sauce and steaming takes only 30 minutes to finish the dish. The pork ribs do not require any marinating beforehand, but this certainly can be done if desired. Serve with some vegetables and rice, and dinner is served!

Enjoy!

Beef Flank and Tendon Stew (燜牛筋牛腩, Man1 Ngau4 Gan1 Ngau4 Naam5)

 

This recipe was updated on 23 Sep 2014. Some instructions and ingredient quantities were changed.

Beef outside flank (also called drop flank) and beef tendon go together to make a classic Chinese stew. Beef outside flank is a thin cut of meat from the cow with silver skin, which requires long slow cooking to become tender and is available at your local Asian market. The silver skin is an integral part of the stew, so it shouldn’t be removed before cooking! This cut of meat should not be confused with the more common beef flank or flank steak, which is used for stir frying. Beef tendon is tough and requires long slow cooking, at which time it becomes soft and gelatinous, so it’s totally about mouth feel. Chee Hou sauce is the other important ingredient. Chee Hou sauce is similar in taste to hoisin sauce (which can be substituted) and has a slightly spicier taste to it.

Starting with this recipe, I’ve changed the format to include metric measurements and a list of the equipment needed to make the dish. Living in the USA all my life, I’ve always used the English measurement system, so from now on I hope the recipes are friendlier to the rest of the world.

Enjoy!