Hello everyone. In case you haven’t noticed, I have started a new blog called The Lost Shark and I will stop posting here on cavewomeninaboat. The two blogs are pretty much the same but I am not exactly primal or paleo right now and I don’t want to mislead anyone. My new blog also has more information on training and my diet, rather than just recipes. Thank you, everyone, for your support in the past year. If you would like, please continue your support and follow The Lost Shark. Stay strong!
One of the easiest Chinese dish I like is the Chinese meat loaf (it is actually more like a steamed omelet) , it only takes 20 minutes most to make. Packed with a decent amount of protein and fat, it will keep you full for a whole day.
I like using salted duck egg in this because it really adds a distinct flavor to the dish. Salted duck egg is made by covering fresh duck egg in salted charcoal, giving it a salty egg white and a firm bright yellow yolk, it shouldn’t be confused with century egg which is black throughout and has a sulfur scent to it. Both eggs can be used in this recipe and I usually do when making for more than one person, but I only made this for myself so I omitted the century egg. People (especially Caucasians) often find century egg gross so make sure you like it before adding it.
5-6 oz ground pork
1 large egg
1 salted duck egg, separated
- Whisk egg and salted duck egg white together with a fork
- Add pork in and mix well. Add a little water or stock if needed.
- Pour mixture into a shallow heat-proof dish/plate. Place yolk in the center. If using century egg, cut it up into wedges and place it in the mixture.
- Steam for 10-15 minutes
Makes one serving
Japanese cuisine is definitely my favorite cuisine in the world (more sushi please!), and as a matter of fact, I am in Hokkaido, Japan now for snowboarding. So I decided to cook something Japanese today. Enoki (also called Golden Needle Mushroom and Enokitake) is a kind of mushroom native to East Asia, and it’s common in a lot of Chinese dishes as well. If you’ve never seen or heard of Enoki before, it’s long, thin, and white in color, often seen in Asian markets.
This dish is usually prepared with beef, but pork is also a pretty common variation. I used thinly sliced fatty pork used for hot pot, I think it’s from the pork belly but I’m not sure. Any fatty cut would work. It’s basically bacon without the smoking process, so if you can’t find the pork slices, bacon would do the job.
10 thin pork slices
1 pack (~500g) enoki mushroom
Salt and pepper to taste
- Defrost pork slices. Trim an inch of the bottom of enoki if the root is still there (brown dirt like stuff). Wash enoki thoroughly under running water
- Lay a slice of pork on cutting board, place some enoki on one end, roll it up tightly. Set aside, seam side down. Repeat for all pork slices.
- Heat a frying pan over medium-high heat, when the pan is hot enough, place the rolls on pan, seam side down. Sprinkle a little salt and pepper.
- Cook for a few minutes before flipping. Flip every minute or two until they’re completely cooked.
It started out as a mistake – I wanted to make chicken tandoori but didn’t have enough time – it turned out like an Indo-Chinese fusion dish and it actually tasted pretty good. It took a few trials and errors to arrive at the version here, both the texture and flavor improved from my first attempt. It’s a combination of the spiciness of Indian tandoori and the unique flavor of ginger.
2 chicken breasts, about 6 oz ea
1 tablespoon extra virgin olive oil
Pinch of salt
1/4 teaspoon cumin powder
2 tablespoon lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
2 tablespoons ginger root, minced
1/4 teaspoon five spice powder
1 cup whole milk
1 clove garlic, minced
- Wash and cut chicken into about 1.5″ x 1.5″ pieces
- Mix chicken with olive oil, salt, cumin powder, lemon juice, 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika and 1 tablespoon ginger for 30 minutes
- For the marinade, mix milk with the rest of the ginger, garlic, cayenne pepper, paprika and five spice powder. Taste it as you make it so it won’t end up too spicy. Pour this over chicken so the chicken is soaked in it, set aside for another 30 minutes. Save the rest for later.
- Preheat oven to 180C/355F
- Bake chicken for about 30 minutes. Take the chicken out, flip over, spoon some marinade & sprinkle some black pepper on top every 10 minutes or so.