I braise often as I think this is the easiest 1-dish-meal as an express cooking for the working class, like myself. Braise or stew, they are both good cooking method that make your cooking less hassle, which you could have this robust 1-pot dinner packs in meat, mushrooms, tofu, and/ or eggs. The flavourful gravy from the braised pork dish truly whets your appetite, too. A plate of plain steamed rice or a few Chinese steamed bun is the only accompaniment you need for a complete meal.
“Believe me, it’s the best homemade braised pork meat I have ever tried!”
This recipe was originally featured in a popular magazine. When I was flipping through the magazine, the food picture of this recipe shown on the magazine attracted me for a second look. I decided to give it a try as most of the ingredients used in this recipe were what I already had at home, or easily get it from supermarkets/ grocery shops.
Seriously, it was very delicious! I was so proud of myself for giving it a try. This recipe does not yield traditional briny-tasted braised meat with five-spice flavour. It was a hot spicy pork dish with a hint of sweet plum taste.
“Get hooked on my seafood treats with crisped Mee Sua.”
Mee Sua, or you call it vermicelli, a Chinese noodle dish which you eat it especially during birthday to symbolise longevity. Mee sua simply means long noodle thread (面线). Usually, mee sua is made into very thin strand, and it’s brittle when cooked. The apperance of Mee Sua is normally in whitish colour, and to be sold in to a box of 5 – 6 bundles. This type of Mee Sua is good to make into soup noodle.
I did not use the usual whitish bundles in this recipe, in fact. I used the crisped (pre-fried) type. Never heard of it? I have first spotted this crisped version in the wet market, last Sunday when a lady was buying 2 packets of it at the same store. She recommended it to me over my hesitation with the noodle choices, and commented that this crisped Mee Sua gets softened quicker than crisped Ee-fu noodle, to shorten the braising time. It’s also easier to chew, especially for younger children.
“Home-cooked Ee-Fu Noodles is irresistibly delicious”
Braised Ee-Fu Noodles is a popular noodle dish in Cantonese cuisine which you may find it almost in every Chinese restaurant in Asia (e.g. Hong Kong, Singapore, China and etc) or overseas Chinatown (I ate this at Chinatown in San Francisco), for casual dining or during special occasions like birthday celebration (especially old folk’s) as Ee-Fu Noodles symbolizes longevity. Ee-Fu Noodles usually braised with dark soy sauce, especially in Singapore and Malaysia. The taste of Ee-Fu noodles is marvelous with its aroma and interesting chewy texture in the palate!
This morning, I used my slow cooker to braise a leaned pork dish (a lower-fat version using lean meat), before I left for work. Just put in all the ingredients and seasoning, set fire to low. By the time I reached home in the evening, the aroma of braised meat filled the entire house when I opened the wooden door.
I like to use my slow cooker. It makes cooking much simpler, tastier, healthier (with lean meat) and less hassle!
Using a slow cooker to braise the meat, you won’t need to spare your precious time looking after the stove for a dish which requires long cooking time. No worries, your dish will not loose the moisture as long as set cooker to auto shift/ low, even turn it on as long as 10 hours! In fact, this recipe I have, is more like a soupy kind of braising method than the thick gravy type.