recipe of the day vegetarian

Homemade Chinese Sausage Cantonese Lap Cheong Recipe

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INGREDIENTS

  • 2 kg of pork (I combined 1 kg of pork shoulder and 1 kg of pork belly together)
  • 40 grams (2 tbsp +1 tsp) of salt
  • 130 gram (10 tbsp +1 tsp) of sugar
  • 5 grams (1.5 tsp) of red yeast powder (optional, you can skip it or use food coloring)
  • 60 grams (4.5 tbsp) of high-level alcohol (at least 30%)
  • 40 grams (2 tbsp +1 tsp) of soy sauce
  • Lamp or pork sausage casing
  • A sausage stuffer
  • Some rope to tie the sausage

INSTRUCTIONS

– You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together. Pork belly is about 50% fat and the pork shoulder is pretty lean. By combing 2 kinds of cut together, you control the fat ratio in between 25-30%. You don’t want to use completely lean meat because the sausage will dry out as the day goes by. Without the fat, it will be tough, dry, and difficult to chew. The more fat it has, the juicer it will be. If you do want to use 50% fat ratio, go ahead but it just not something that I prefer.

– Cut all the pork into thick strips first. Then slice it into small pieces. Use half frozen pork, it will be easier to work with.

– The reason I don’t use ground pork is that it does make a big difference. I prefer the sausage that when you take a bite, there are real meat pieces inside. This is the way how the traditional Chinese sausage is made for centuries. You could use ground meat thought but it does come out differently in texture. It might look like too much work but it is definitely worth it to me.

– Next, combine all the seasoning together and mix well: 40 grams of salt, 130 gram of sugar, 1.5 tsp of red yeast powder, 40 grams of soy sauce, 60 grams of high-level alcohol.

– Red yeast powder is an optional ingredient, you can skip it or use food coloring. It doesn’t affect the taste at all.

– The alcohol content needs to be at least 30%. The higher, the better. Also, you want to use the alcohol that doesn’t have that much flavor so it doesn’t affect the final taste. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by.

– Pour the sauce into the meat. Mix this until well combined. Let it sit in the fridge for 2 hours and we are going to prepare our sausage stuffer and casing.

– There are many types of casing. For this recipe, you want to use lamb or pork casing. It stored with a lot of salt. Wash off all the salt then soak it in clean water.

– Besides that, you will also need some rope to tie the sausage.

– Take one casing. Find the end and put it on the sausage stuffer tube. Make sure you don’t have sharp nails or else you might cut the casing by accident. Keep doing it until you reach the end. Tie a knot at the end to close it.

– Put the meat into the container. Tug it tightly so you don’t get too many bubbles. Start pressing the sausage stuffer and the sausage will come out. You want to do this evenly. Once it reaches the length that you like, Pinch the sausage a little bit and tie it with the rope. We are not using ground meat making sausage so the pinch and twist method won’t work here.

– You just keep doing this until all your meat is filled. It is a bit time-consuming. It took me about 40 minutes to fill up 2 kg of sausage.

– Use a toothpick to poke all the air bubbles so the sausage can be firm and tight.

– Put all the sausage on a drying rack. and let it sit in the fridge uncovered for 10 – 15 days. Depends on the humidity and the temperature. If you see the surface is completely dry, that means it is good. The final product looks a little bit darker than the ones you buy from the store, that is because I used the nature red yeast powder for color instead of food coloring. Also, the store-bought sausage contains much more fat. Lean meat usually courses darker result but it is definitely delicious.

– Just simply store them in a sealable bag. It will last 2 months in the fridge and 6 months in the freezer.

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

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Dal Gosht Recipe

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Ingredients

  • 1 cup Toor Dal
  • 6-8 pcs Mutton on bone
  • 1 large sliced onions
  • 1 inch pc Ginger
  • 1/4 cup Mint leaves
  • 1 tsp Haldi
  • 2 tsp Chilli pwd
  • 1 tbsp Dhania pwd
  • 1 tbsp Garam masala
  • Salt to taste
  • 1/4 cup chopped Tomato
  • Juice of 1 lemon
  • 1 lt ++ Water
  • Fried onions for garnish

Instructions

  1. Wash and soak the split pigeon peas.
  2. In the pressure cooker add toor dal, mutton, turmeric, salt, ginger, water and cook for 4-5 whistles.
  3. In a pan add oil and heat it up then add sliced onion, pinch of salt and then let them turn golden brown, reserve few for garnish.
  4. In the pan add tomatoes and cook them until they are nice and soft then start adding the masalas – coriander powder, red chilli powder, turmeric and garam masala.
  5. Check the dal and add some water to it
  6. Add the dal into the masala and mix it properly
  7. Let it cook for sometime and now the Dal Gosht is ready to be serve
  8. Garnish it with mint leaves and juice of half a lime

Dal Gosht Recipe | Hyderabadi Dal Mutton Gosht | The Bombay Chef – Varun Inamdar

Hainanese Chicken Rice

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Ingredient

  • 985g – 1000g chicken thighs (approx. 4 )
  • 110g onion (1/2 a medium-sized)
  • 2 stalks scallions
  • 3 cloves crushed garlic
  • 6 slices ginger
  • 35g cilantro (optional)
  • 1.5 tsp salt
  • 3 cups water
  • sesame oil ( for brushing )

Ingredients for rice:

  • 1.5 cups rice
  • 1-2g dried shallots
  • olive oil
  • 10g minced ginger
  • 2 clove garlic ( minced )
  • 1.5 – 2 cups chicken stock
  • pinch of salt

Ingredients for ginger-scallion sauce:

  • 15g minced ginger
  • 1 clove garlic ( minced )
  • 2 stalks scallions
  • 2g salt
  • 2 tsp olive oil

Instructions

1.) Cut cucumbers into slices. Set aside.

2.) Place chopped up onion, 2 stalks green onions, 3 cloves of crushed garlic and cilantro in a pot. Add 3 cups of water. Bring to a rolling boil.

3.) Marinate the chicken thighs with 1.5 tsp of salt.

4.) Add the chicken thighs into the boiling water.

5.) Cover the pot and bring to a rolling boil over high heat. As soon as the water reaches a vigorous boil, reduce the heat to low and cook the chicken, covered, at a very slow boil for 5 minutes.

6.) Then remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, 25 to 35 minutes. (The exact time will depend on the size of the thighs.)

7.) When the chicken is done, remove it from the pot, using tongs or a slotted spoon. (Reserve the chicken stock in the pot for later use.) Put the chicken thighs under cold running water / iced-bath to cool.

8.) Debone the chicken thighs. (Save the bones for later use.) Cut the chicken into bite-size chunks. Brush the surface with some sesame oil. Set Aside.

9.) Bring the saved-up chicken stock back to a boil. Put the chicken bones back into the stock. Boil on HIGH heat until there’s at least 2 cups of stock left.

10.) Drain the stock. Discard all the bones and ingredients. Set the soup stock aside for later use.

11.) Wash 1.5 cups of rice. Drain well and set aside.

12.) Grate some ginger and 2 cloves of garlic.

13.) In a heated pan, add a little bit of olive oil. Add in the grated ginger and garlic.

14.) Add in the rice and the dried shallots. Stir-fry everything until fragrant.

15.) Transfer the rice to a rice cooker. Add 1.5 – 2 cups of chicken stock. Cook rice.

16.) In the meantime, prepare the ginger-scallion sauce.

17.) Grate 15g ginger and 1 clove garlic. Cut up scallions. Put them all in a small dish.

18.) Add 2g salt to the mixture.

19.) Heat up some olive oil.

20.) Pour the heated oil over the ginger,garlic,scallion and salt mixture. Mix well.

21.) Arrange the cucumber slices along the side of the plate of chicken.

22.) Ready to serve !! Enjoy !!! =)

NOTE : If you would like a nice bowl of chicken soup to accompany your chicken rice, you could use 5 cups of water ( instead of 3 ) to make your stock. Boil the stock down until you have at least 4 cups of liquid left ( Please refer to Step 9). Ladle off the top layer of fat/oil, right before you serve the chicken soup. Also, if you’re not a health-concious freak like I am, you could replace olive oil with chicken fat. =)