Grilled Teriyaki Ribeye Pork Chops

No longer are pork chops just called pork chops. Pork chops are now being sold as ribeye or porterhouse pork chops. While the pork chops are the same, the marketing has changed, which is clever given the cost of beef nowadays. No matter, the pork still taste the same no matter what they’re called. I’m able to purchase thick pork chops - thick meaning larger than 1-inch (2.5 cm) - which lends itself to cooking the pork chops like beef steaks. This version uses a teriyaki and sake marinade before being grilled. You can just as easily use thinner pork chops to make this dish, but you’ll need to reduce the grill times.

Enjoy!

Black Pepper Sauce Chicken (黑椒汁鷄, Hak1 Ziu1 Zap1 Gai1)

This recipe was updated on 04 May 2015. Some instructions and ingredient quantities were changed.

Just like black bean garlic sauce, black pepper sauce is another ready-made bottled sauce that comes in handy when you want to make a stir fry dish. Among other ingredients, the sauce consists of black pepper (obviously) and some tomato paste. The sauce is supposed to go well with beef. I happen to use Lee Kum Kee brand and you can purchase black pepper sauce at your local Asian market.

Enjoy!

Beef with Black Bean Hong Kong Noodles (豆豉牛肉炒雲吞麵, Dau6 Si6 Ngau4 Juk6 Caau2 Wan4 Tan1 Min6)

This recipe was updated on 07 May 2015. Some instructions and ingredient quantities were changed.

Here’s another dish using Hong Kong noodles, this one using salted black beans. Chicken and Bell Peppers with Hong Kong Noodles (青椒鷄雲吞麵, Ceng¹ Ziu¹ Gai¹ Wan⁴ Tan¹ Min⁶) and Beef Curry Hong Kong Noodles (咖哩牛肉炒雲吞麵, Gaa³ Lei¹ Ngau⁴ Juk⁶ Caau² Wan⁴ Tan¹ Min⁶) are previous recipes using these noodles. Hong Kong noodles are thin egg noodles and the literal translation in Cantonese is wonton noodles. While there aren’t any wontons in this dish, these noodles are typically used together with wonton in a soup broth, hence their name, and that leads to no end of confusion if you use the literal translation. So you’ll find dishes named in English referring to thin egg noodles, Hong Kong style noodles, and even vermicelli (whose use isn’t quite correct). Needless to say, the noodles are just really thin and are really good in a stir fry.

Enjoy!

Grilled Butterflied Lamb Leg

Here’s another butterflied leg of lamb recipe. The previous version, Grilled Mesquite-Smoked Garlic Rosemary Lamb, used different spices and two grilling methods to prepare the dish. This version uses an Asian based marinade and direct heat to grill the dish. The amount of chili garlic sauce can be varied according to taste – use more if you like spicy, less if you don’t. If done correctly, the outer layer of the lamb will be crusty and the inner meat medium-rare.

Enjoy!

Mussels and Ground Pork with Snow Peas (荷蘭豆貽貝豬肉, Ho4 Laan4 Dau6 Ji4 Bui3 Zyu1 Juk6)

This recipe was updated on 28 Jun 2015. Some instructions and ingredient quantities were changed.

Ground pork with mung bean vermicelli (also called bean threads) is a classic combination, just those ingredients together make a dish. Adding snow peas and mussels is my customization to the recipe. You can eat the dish all by itself or serve it over rice.

Enjoy!

Chicken and Chinese Broccoli Noodles (芥蘭鷄乾撈麵, Gaai3 Laan4 Gai1 Gon1 Lou1 Min6)

This recipe was updated on 29 Jun 2015. Some instructions and ingredient quantities were changed.

Here’s another variation of Noodles in Sauce (乾撈麵, Gon¹ Lou¹ Min⁶) and is very easy to make. The combination of chicken, Chinese broccoli, and oyster sauce is very tasty. If you’re really in a hurry to eat, you can just use oyster sauce alone to make the sauce, but the other ingredients add more flavor, so take the time to prepare the complete sauce.

Enjoy!

Curry Tomato Beef Heart Chow Mein (咖哩番茄牛心炒麵, Gaa3 Lei1 Faan1 Ke4 Ngau4 Sam1 Caau2 Min6)

This recipe was updated on 02 Jul 2015. Some instructions and ingredient quantities were changed.

Here’s a variation on Tomato Beef Chow Mein (番茄牛肉炒麵, Faan¹ Ke⁴ Ngau⁴ Juk⁶ Caau² Min⁶) recipe using beef hearts instead of the usual beef flank. Also instead of using fresh beef hearts, I used Grilled Spicy Beef Hearts (燒烤辣牛心, Siu¹ Haau¹ Laat⁶ Ngau⁴ Sam¹). The beef hearts give an added crunch to the dish. The tomatoes came from my garden and this batch didn’t hold up to stir frying very well, so I got tomato skins in the finished dish rather than tomato wedges!

Enjoy!