Tag Archives: Ginger

Honey Braised Pork Shoulder

Pork shoulder fillet braised in garlic, ginger and honey north of carrot and red chilli, served on wilted Chinese leaf.

  1. In a skillet with some water, make a broth of minced garlic, ginger, soy sauce, carrot and red chilli. When the water comes to a boil, incorporate about a tablespoon of honey, depending on how much broth you’ve made. Taste the broth, it should be a sweetish-salty flavour.
  2. Set in the fillet of pork and braise till done.
  3. When the pork is almost done, add in the Chinese leaf and remove all once cooked.
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Pasta Stir-Fry

If you wanna make a Chinese Stir-Fry and have no Asian egg noodles in your kitchen cupboard, then spaghetti or linguine works just as well. Just make sure you have all the essential ingredients:

  • chopped garlic
  • a slice of ginger
  • dark soy sauce
  • light soy sauce
  • oyster sauce (bonus)

Pork is usually my meat of choice for stir-fry ‘cos for some reason, I think it tastes the most Chinese. Onions, mushrooms, shrimps, egg, spinach, beansprouts, chillies, even cheese is up to you. Whatever makes you happy.

 

Garlic and ginger, almost like the yinyang of Chinese Stir-Fry.


Samsui Labour

It’s Labour Day and the Samsui Women of historical Singapore came to mind. Here’s a little explanation from Wikipedia:

“The term Samsui Women broadly refers to a group of Chinese immigrants who came to Singapore between the 1920s and the 1940s in search of construction and industrial jobs. Their hard work contributed to Singapore’s development, both as a colony and as a nation.

Photo Courtesy of Wan Oligarchy

The Samsui Women came from Sanshui of Guangdong (Canton) Province in China, in addition to Shunde and Dongguan. Most Samsui Women are Cantonese (90%) but there are Hakka (10%) as well.

In Chinese, these women are referred to as 紅頭巾 (红头巾 in Simplified Chinese), which translates as “red bandana”, a reference to the trademark red cloth hats that they wore.

Coming to Singapore as cheap labourers, Samsui Women worked mainly in the construction industry and other industries that required hard labour. They also worked as domestic servants. They had a reputation of rejecting jobs involving drug (particularly opium) peddling, prostitution, or other vices, even if that meant they sometimes had to live in poverty.”

According to Soup Restaurant, Singapore, the Samsui Ginger Chicken is a ‘traditional Samsui dish consumed by the Samsui Women in Chinatown. Due to their low income, the Samsui Ginger Chicken was only consumed once a year, during the Chinese New Year. Chicken, steamed without much seasoning is dipped in fragrant ginger sauce before consumption.’

Here’s how make your own Samsui Ginger Chicken:

Salt the chicken slightly two hours before steaming. And once thoroughly cooked, submerge completely and immediately in ice cold water. This stops the cooking process and keeps the meat taut.

For the ginger sauce, it’s a mixture of old and young ginger, chicken or vegetable oil, sesame oil, and salt, (plus a bit of garlic too). I can’t list the proportions of ingredients because I’m not sure myself. Trial and error is the way to go till you get it right.

Serve with lettuce and cucumber. Remember our Samsui Women.