pork chops with apple sauce
TRANSCRIPT
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
1/17
PATA TIM
Ingredients:
1 whole MONTEREY PORK PATA FRONT,about 1.2 kilos
8 pc shiitake mushrooms
3/4 cup light soy sauce
2 pc star anise
1/4 cup sugar
1/4 cup + 2 tbsp sherry
1 bunch spring onions
enough water to cover pata
Procedure:
Combine all ingredients in a stockpot. Cook over high heat until mixture comes to a boil.
Lower heat to simmering and continue to cook until pata is fork tender, about 4 hours.
Add water if necessary.Adjust seasonings as needed.Makes 6 servings.
PORK ASADO
Ingredients:
2 tbsp five spice powder
2 tbsp black peppercorn, finely ground
2 tbsp ginger, finely chopped
cup light soy sauce
1/3 cup oyster sauce
cup rice wine
tbsp sesame oil
cup sugar
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
2/17
1 tsp red food coloring
2 kg Monterey Pork Liempo
4 tbsp honey
Procedure:
Combine ingredients and mix until sugar is dissolved. Marinate liempo for at least 4
hours or overnight.
Roast over a rack at 300F for 15 minutes and brush with honey. Let it cool. When cool
enough to handle, slice thinly and serve.
PORK CHOPS WITH APPLE SAUCE
Ingredients:
1 k Monterey Boneless Pork chops
3 tbsp soy sauce
1 tbsp sugar
tsp salt
tsp pepper
1 pc. star anise
1 pc. bay leaf
1 tsp ginger, grated
cup Magnolia Nutri-oil
2 tbsp Magnolia Gold Butter
Apple sauce:
1/4 cup Magnolia Gold Butter
3 tbsp red onions, chopped
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
3/17
cup brown sugar
2 tsp five spice (ngohiong)
2 pcs green apples, peeled, cored and diced
2 tbsp all purpose flour
2 cups apple juice
salt and pepper to taste
Procedure:
In a bowl combine soy sauce, sugar, salt, pepper, star anise, bay leaf and ginger.
Pound pork chops and marinate in the soy sauce mixture for 20 minutes. Pan fry pork
chops in oil and butter.
Meanwhile prepare apple sauce. Place half of the butter in a skillet. Saute onions until
light brown. Add sugar, five spice and diced apples. Add flour. Cook for 3 minutes and
add the apple juice. Season with salt and pepper. Cook until liquid is reduced by half.
Finish off with the remaining Magnolia gold. Serve porkchops with apple sauce.
Makes 6 servings.
PORK LOIN BRAISED MILK
Ingredients:
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 slice MONTEREY BONELESS PORK CHOP OR
BONELESS PORK LOIN
tsp salt
tsp pepper
1 tbsp all purpose flour
1 cup MAGNOLIA FRESH MILK
1 tsp dried thyme or 4 fresh sprigs thyme
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
4/17
Procedure:
Melt butter in skillet. Season pork with salt and pepper. Sear pork until browned on both
sides, about 3 minutes per side. Remove pork from heat and transfer to a plate. Pour off
fat from skillet and leave only about 3 tbsps of oil. Over medium heat, add flour and
pour in milk while whisking. Add thyme. Let simmer over low heat and put back meat
pieces in. Let simmer for another 10 minutes over low heat.
To serve, arrange on a platter. Sprinkle with grated Parmesan cheese and drizzle with
extra virgin olive oil.
Serves 2.
PORK CUTLETS IN LEMON SAUCE
Ingredients:
kilo Monterey Pork Cutlets
tsp salt
tsp white pepper
4 pcs egg yolks2 tbsp light soy sauce
2 tbsp rice wine
1 cup cornstarch
Magnolia Palm Olein for deep frying
lemon slices
Lemon Sauce:
cup sugar
cup water
1 tbsp cornstarch
1 tsp lemon rind
cup lemon juice
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
5/17
tsp ginger, chopped
tsp garlic, chopped
Procedure:
Season pork cutlets in salt and pepper. Combine yolks, soy sauce, wine and mix very
well. Pour over meat pieces and coat evenly. Set aside for at least 30 minutes. Remove
meat and dust with cornstarch. Deep fry in a wok with hot oil. Drain fried pork cutlets in
paper towels to remove excess oil.
To prepare the sauce, combine all ingredients in a saucepan. Cook over medium heat,
stirring constantly until thick. Pour over fried pork cutlets with slices of lemon.
Crossing-the-Bridge Noodles
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
6/17
Ingredients:
9 oz (250 g) very fine Chinese egg noodles
1 oz (25 g) spinach or rape
2 oz (50 g) boneless chicken breast
2 oz (50 g) fish filet, skinned
2 oz (50 g) shrimps or prawns, shelled
1/2 tsp rice wine
1/8 tsp fresh ginger, chopped
1/8 tsp salt, or to taste
1/8 tsp soy sauce
6 cups (1,500 ml) chicken broth5 tbsp chicken fat
1/2 tsp MSG (optional)
Procedure:
Blanch the spinach or rape briefly in boiling water, drain, and set aside. Mix the rice
wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken,
fish, and prawns paper-thin. Spread out on a serving platter and add the marinade. Letstand.
Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook
uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh
ones. Drain in a colander and lay the vegetable on top.
Bring the chicken broth to a boil in a saucepan and add the MSG, the remaining 1/2 tsp
of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen and
bring to the table with the platter of meats and the colander of noodles.
Pour the meat and noodles into the boiling hot broth. They will cook instantly. Stir and
serve in individual bowls.
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
7/17
Note: The noodles poured from one bowl to another bowl of boiling hot broth is like a
bridge. Hence the name of the dish.
BEEF LO MEIN
Ingredients:
4 tb peanut oil
1 1/2 lb flank steak, shrimp, or chicken
2 stalks celery; shredded
2 slices ginger; minced
1 cup celery cabbage
1 scallion; minced
2 tsp.cornstarch
1/2 lb spaghetti or chinese/noodles
1/2 tsp.sugar
1 tbs.soy sauce
1/2 tsp. salt; optional
Directions:
Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a
few drops oil and mix to keep from sticking.
Set aside.Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak,
ginger, scallion, cornstarch, sugar, light soy, set aside to marinate.
Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook,
reserve.
Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and
cook a few minutes, add meat mixture, 1 tbs so and salt. Stir a minute to heat and
serve.
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
8/17
NOODLES WITH FRIED BEAN-PASTE SAUCE
Ingredients:
1 lb (500 g) flour noodles
9 oz (250 g) lean and fat port, minced
5 tsp (25 g) sweet fermented flour paste (sweet bean
sauce or hoisin sauce)
5 peppercorns
5 tbsp vegetable oil
1 tsp scallions, chopped
1 tsp fresh ginger, chopped5 tbsp soy sauce
1 1/2 tsp salt, or to taste
1 cup (200 ml) clear stock
1 tbsp cornstarch (corn flour) dissolved in 1 tbsp water
Procedure:
Add enough water to the bean paste sauce to make a thin paste. Heat oil in a wok until
the oil surface ripples. Add peppercorns and deep-fry until fragrant. Remove and
discard peppercorns. Add the pork, the scallions, ginger, soy sauce, salt and the paste.
Stir-fry about 1 minute, then add the stock and cornstarch. Bring to a boil and cook,
stirring, until thickened. Transfer to a serving bowl.
Add cold water two or three times, each time bringing the water back to the boil until the
noodles are just cooked. Drain in a colander and place on dishes or in bowls. Diners
help themselves to some of the sweet bean paste, starting with about 1 tbsp and adding
more to taste.
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
9/17
Dandan Noodles (Peddler's Hot and Spicy Noodles)
Ingredients:
1 lb (500 g) flour noodles
4 tbsp sesame paste
5 tsp sesame oil
5 oz (150 ml) soy sauce
3 tbsp vegetable oil or lard
5 tsp scallions, chopped
2 oz (50 g) Sichuan preserved cabbage, chopped, or fresh coriander (or cilantro)
5 tbsp chili (chilli) oil1 tsp MSG (optional)
Directions:
1. Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce,
vegetable oil or lard, scallions, preserved cabbage or coriander, MSG, and chili oil, and
divide among 5 serving bowls.
2. Bring a pot of water to a boil and add the noodles. Bring back to a boil and let cook
for 30 seconds. Add enough cool water to stop the boiling, then back to the boil. Add
more cool water and bring to a boil a third time. This time, boil until the noodles are just
cooked. Drain well in a colander and divide among the 5 bowls. Blend the noodles with
seasonings, and serve.
SHRIMP NOODLES
Ingredients:
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
10/17
1 1/2 tsp salt, or to taste high stock or hotbed leek sauce (see below)
4 1/2 cups (500 g) flour, sifted
5 oz (150 g) shrimp, shelled and deveined
4 egg whites
Directions:
Mince the shrimp into a pulp and mix with the egg whites, salt, and flour. Add enough
water to knead a smooth, elastic dough. Roll out into a very thin sheet and fold into 3
layers. Cut crosswise into fine noodles.
Heat 5 cups (1,250 ml) of water to boiling and cook uncovered until the noodles are
done, about 1 1/2 minutes.
Serve the noodles in bowls with high stock or hotbed leek sauce, made by boiling leek,
lard, oyster sauce together and thickening the sauce by adding dissolved cornflour.
PAD THAI
Ingredients:
8 oz. Thai rice noodles (or enough for 2 people), linguini-
width,
1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
Marinade for Chicken: 1 tsp. cornstarch dissolved in 3
Tbsp. soy sauce
4 cloves garlic, minced
optional: 1-2 fresh red chilies, minced
3 cups fresh bean sprouts
3 spring (green) onions, sliced
1/2 cup fresh coriander/cilantro
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
11/17
1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
1/4 cup chicken stock
1/8 tsp. ground white pepper
vegetable oil for stir-frying, and wedges of lime
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at
Asian/Chinese or Indian food stores)
2 Tbsp. fish sauce, + more to taste
1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
3 Tbsp. brown sugar
Preparation:
Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow
noodles to soak while you prepare the other ingredients. Note: you will be frying the
noodles later, so you don't want to over-soften them now. Noodles are ready to be
drained when they are soft enough to be eaten, but are still firm and a little
"crunchy". Drain and rinse with cold water. Set aside.
Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir
well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem
like a lot of sugar, but you need it to balance out the sourness of the tamarind -
this balance is what makes Pad Thai taste so amazing!
Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2
Tbsp. soy sauce) over the chicken. Stir well and set aside.
Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic
and minced chili, if using. Stir-fry until fragrant (30 seconds).
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
12/17
Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan
becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying
nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden
spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn"
method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2
minutes. If you find your wok/frying pan too dry, push noodles aside and add a little
more oil to the bottom (but no more broth, or the noodles will become soggy).
Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute,
or until noodles are cooked. Noodles are done to perfection when they are no
longer "hard" or crunchy, but chewy-sticky wonderful!
Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I
usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring
onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed
overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on
the side. ENJOY!
Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai
sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the
taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator
for up to 1 month.
THAI SESAME NOODLES
Ingredients:
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
13/17
12 oz. (283 to 340 g.) dried wheat noodles (SERVES 4-
6)
2 boneless chicken breasts, cut into strips
1 red bell pepper
5-8 mushrooms
1 thumb-size piece ginger, grated or finely chopped
3 cloves garlic, minced
3-4 Tbsp. sesame seeds
GARNISHES:
1-2 sliced green onions, a handful fresh basil + lime wedges
vegetable oil for stir-frying
MARINADE:
3 Tbsp. soy sauce
2 Tbsp. sesame oil
1 Tbsp. rice vinegar (or other type)
3/4 tsp. sugar
SAUCE:
1/4 cup fresh-squeezed lime juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. fish sauce
1/2 tsp. shrimp paste
2-3 tsp. sugar, to taste
1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili
Preparation:
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
14/17
Place chicken strips in a bowl. Stir together marinade and pour over chicken. Allow to
marinate in the refrigerator while you prepare other ingredients.
Boil noodles until 'ad dente'. Rinse thoroughly with cold water to keep from sticking. Set
aside.
Place sesame seeds in a dry frying pan over medium-high heat. Stir until seeds turn
light golden brown. Transfer to a bowl to cool.
Stir together all 'Sauce' ingredients with a fork or whisk in a small mixing bowl until
shrimp paste and sugar dissolve. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle 1-2 Tbsp. oil into pan,then add the ginger and garlic. Stir-fry 1 minute, then add the chicken (including
marinade). Stir-fry 5 minutes, or until chicken is cooked through.
Add the red pepper and mushrooms. Stir-fry 2 more minutes, or until mushrooms are
cooked.
Add noodles and pour over the sauce you made. Stir-fry 1-2 minutes using a
turning/tossing motion (almost like tossing a salad) to combine everything together.
Remove from heat. Sprinkle over 2/3 of the toasted sesame seeds and toss again. Now
taste-test for salt and spice. If too salty for your taste, add another Tbsp. of lime juice. If
not salty or flavorful enough, add a sprinkling of fish sauce. Add more chili for more
heat. (Note: it's okay if they're a little on the salty side, as you will be serving them with
more fresh lime).
To serve, plate up the noodles, adding a finally sprinkling of sesame seeds to eachportion. Top with green onion, fresh basil, and lime wedges (to be squeezed over before
eaten). Serve Thai Chili Sauce on the side for those who like it spicy, and ENJOY!
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
15/17
Vegetarian Carbonara
(serves 2 to 3 persons)
Ingredients:
about 250 g of spaghetti pasta or any pasta of your choice
2 yolks of large eggs
2 tablespoons of olive oil
about 250 g of fresh button musrooms sliced
4 tablespoons of double cream
salt, and freshly milled pepper
some freshly chopped basil
Procedure:*
Start by cooking your pasta. Meanwhile heat your pan and add your olive oil, fry your
mushrooms, put some salt and pepper. In a bowl whish your egg yolks and add the
cream. Mix them together. Once the pasta is cooked, drain it and toss it in the same pan
with the mushrooms. Add the cream mixture, freshly milled pepper, a little bit of salt and
basil.
BAM-I
Ingredients:
half a kilo of vermicelli noodles
half a kilo of thick noodle (canton or udon type)
3 cloves of garlic
a quarter of kilo of shrimps, shelled and deveined
1 cooked chicken breast chopped 1 onion sliced
1 chinese sausage sliced 2 carrots cut in julienne strips
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
16/17
one cup of shreaded cabbage some patis
1 chicken cube dissolved 1 liter of water
Procedure:
Start by frying your shrimps on a heated pan with oil. Add your garlic, onion and
chinese sausage and saut them. Add the carrots, chicken and your chopped
cabbage. Pour your chicken broth and let it simmer. As it boils add your noodles and
cover it. Once the noodles have wilted start mixing them. You can add more water if its
necessary. Put some salt and pepper to taste. You can serve this with some hard
boiled eggs decorated on the top.
Pancit Canton
Ingredients:
1 kilo of pancit canton
*1 kilo could serve about ten to twelve guests. But it
depends on their capacity to eat and if there are other
dishes on the table.
half a kilo of pork belly (slice thinly)
2 cooked chicken breasts (meat shreaded)
1/4 kilo of shrimps (shells removed )
1/4 kilo of squid balls (cut into two)
2 onions sliced
3 cloves of garlic one cup of sliced
cabbage 2 carrots (cut in julienne strips)
half a cup of caulliflower (cut in small pieces) you can also use some broccoli
half a cup of celery stalks sliced
one bunch of fresh kintsay (chinese parley)
1/4 cup of soy sauce
pepper
-
8/7/2019 PORK CHOPS WITH APPLE SAUCE
17/17
1 pork cube (dissolve in half a liter of water)
half a cup of water
Procedure:
There are many versions of cooking canton. This one is the version of my friends mom
she taught us, and I swear its really good. In a big wok or sauting pan, put the pork
and half a cup of water. Cover it and let it boil. After few minutes of simmering you can
take now the liquid from the wok. You will save it for future use later. Add oil on the wok
and start frying the pork, once they change color, take them off and put the shrimps.
Cook them lightly until they change color. Next put the squid balls and do the same.
After all these fry all the vegetables lighlty. You can add more oil if necessary. The
vegetables need to rest crunchy and sweet. Reserve in one big plate all the fried
vegetables, pork, shrimp, squid balls and cooked chicken breast. On the same wok,
saut the garlic and onion and pour the pork broth cube dissolved in water. Let it boil.
Add the pancit canton. Pour the soy sauce. Do not put everything immediately, try to
taste it, to determine whether you will need to put more or less. Let the canton noodles
soften and absorbed the juice. If you like your pancit canton with a little bit of liquid you
can already turn off the fire as soon as the noodles tenderized. But if you prefer a pancit
canton drier you need to wait that the juice have already evaporated. But do not
overcook because noodles have tendency to become soggy. At this point mix half of all
the fried ingredients you have on the pancit. Mix them well to be sure they are
proportionally distributed everywhere. The other remaining half of your fried veggies and
meat goes on top of the noodles so that it will look more appetizing.