Wednesday, June 29, 2011

Operation Cupcake due this weekend!!! YIKES!

So with operation cupcake due this weekend,  I will regret that I won't have time to post a picture up this week.  But here is a great recipe for the ground pork with shallots and garlic that you buy at Taiwanese bubble tea places also known as "Niu rou" rice or "Lo Yuk" rice in Cantonese.

Figurines for the cake are almost finished with the final design to be drawn on. Pictures will definitely be up later this week!

Taiwanese style Ground Pork with Shallots and Garlic Recipe
1 lb ground pork (recommended fatty pork, but lean pork is good too)
1 teaspoon vegetable oil
4 tablespoons minced garlic
4 tablespoon fresh shallots, finely diced
3 – 4 whole dried Chinese mushrooms, soaked, and finely diced
2 cups water or beef broth (I even used chicken broth)
1/3 - 1/2 cup soy sauce (less soy sauce if less salty – may use combination of dark and light soy sauce for colour but total 1/3 – 1/2 cups.)
1 tablespoon sugar or rock sugar to taste
¼ cup Chinese rice wine
1 teaspoon five-spice powder
1 – 2 star anise
1/2 teaspoon black pepper
½ teaspoon cinnamon
steam rice

Brown pork in skillet until cooked; drain off oil and set aside.
Add vegetable oil in a pot over medium-high heat.
Saute shallots and garlic for 1 minute.
Add pork stir a few times.
Add water/broth and the rest of the ingredients, bring to a boil. Adjust taste.
Reduce heat, cover and simmer for 45 minutes, stirring a couple of times.
Uncover and cook for 15 more minutes. Skim oil.

To make the eggs, I soft boiled a few eggs, than removed the shell, and put it in to boil with the pork.

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