A Bite of China: Braised Shrimps

This weekend was really efficient.  Yesterday I managed to get 2 A Bite of China recipes made for supper and then managed to make a nice little dessert as well.

The first up was making this Braised Shrimps.  Shrimps is possibly one of the easiest foods to cook because its really all in the marinade.  It gets thoroughly cooked rather quickly as well.  As I got older, I slowly grew out of my seafood love but now and then it does pop up.  With my mom in Melbourne for my cousin’s wedding, I made it a point this time to maximize on what is already in the house, because my mom keeps tons of food in the freezer.  And guess what? I found a bag (or a few) of shrimps.  Perfect for a nice meal and to hone my Chinese cuisine skills.

Braised Shrimps

 

Refer to my previous post about my cookbook for Poached Chicken to see what I say about the quantities and their cookbooks. I personally don’t understand who makes 6 shrimps.  I guess if you wanted to make a small gourmet dish, right? I’m Chinese and I don’t do fusion cooking so I don’t make 6 shrimps.  I’m not sure if that’ll even feed me completely, let alone I have to feed my boyfriend with the meal also. So I improvised a bit with the quantities to increase what was in the book.

This is how I did it.  I used about 20 shrimps instead of 6…

Ingredients:

20 Shrimps

3 tbsp Cooking wine (I used Rice Wine)

3 tbsp soy sauce

1 tbsp vinegar (I used rice vinegar)

2 tbsp granulated sugar

1/2 bowl water

2 stems green onions, chopped (used garlic instead)

3-4 slices ginger (I chopped them)

Salt

Directions:

1) Wash shrimps and devein if you  need to.   Put in a bowl and pour in the cooking wine and mix it together.  Set aside.

2) Combine soy sauce, vinegar, sugar and water and stir together.

3) Heat up some oil in the wok and put in the shrimps.  Cook shrimps until they are red on both side and they should have some oil that comes out.  Take out shrimp only.

4) Put in the onion and ginger into the pan with the oil and fry until its golden.  Pour in marinade sauce and heat until it boils.

5) Add in the cooked shrimps into the wok and put in desired amount of salt for flavor.  Cover the wok and set to low heat to simmer for 2 minutes.  Afterwards, set to medium heat to reduce the sauce a little.  And its ready to be served!

Here’s the recipe.  Don’t completely trust my quantities because I really played around with it till what looks right.  You will know when it looks right.  Just add in more or less as you see fit.  It turned out tasting pretty awesome! Actually, I didn’t even think it would taste good, because of all the guestimations.  Its very delicious dish.  You should definitely try it out if you are into seafood!

Are you a seafood fan? What seafood do you  like the best?

 

Stir-Fried Pork with Vegetables and Pineapple Chunks

In the previous post, I had promised to post up the second part of my Chinese New Year dinner and here it is.  I went into my Looneyspoons cook book and did a recipe that I’ve been planning to do for a while.  I love cooking with pineapples.  Since I already had chicken on the menu, I went ahead to make stir fried pork tenderloin with vegetable and pineapple chunks and its paired with sweet and sour sauce.  Doesn’t that sound delicious?

Here’s how it turned out:

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Ingredients:

2 tsp sesame oil

1 1/4 lbs pork tenderloin, cut into cubes or strips

2 tsp grated gingerroot

1 tsp minced garlic

1 1/2 cups each chopped red pepper and sliced carrots

1 cup chopped onions

398mL pineapple

1/4 cup each ketchup and rice vinegar

3 tbsp brown sugar

2 tbsp (reduce sodium) soy sauce

1 tbsp cornstarch

2 cups white rice

Directions:

1. Heat oil in a large wok over medium-high heat.  Add pork, gingerroot and garlic.  Cook and stir for 6 to 7 minutes, until pork is cooked through and begins to brown.  Remove pork from wok and keep warm.  Add green pepper, carrots and onions to wok.  Cook and stir for about 5 minutes, or until vegetables are tender.

2. Meanwhile, prepare sauce.  In a small bowl, combine ketchup, vinegar, brown sugar, soy sauce, cornstarch. Add sauce to vegetables in wok, along with cooked pork and pineapple chunks.  Cook until sauce is bubbly and has thickened, and pork and pineapple are heated through.  Serve over white rice.

P1200857

The recipe is inspired from Looneyspoons. The one up there is how I did it because I did make a few changes to the original. They used peanut oil instead of sesame oil.  Also, green bell peppers instead of red peppers, and canned pineapples where they could use a bit of the pineapple juice to add to the sauce.  The sauce had chili powder but I don’t eat that so I took it out. The last thing is that you should match it with rice but they recommend to use brown rice or quinoa.  That is pretty much all that I modified.

Finally, to the actual results! This was awesome tasting.  I’m serious, these two ladies over at Looneyspoons have some amazing skills.  All their recipes that I’ve tried have been pretty great.

The best reward of cooking was to see my boyfriend give me the approving reaction that he liked it.  And he did for the complete meal and I enjoyed it a lot too.  Even have some leftovers for lunch!

Do you cook with pineapples or other fruits for meals? Any ingredient combinations you like in particular?