Geraldine’s Recipes

Hearty Clam Chowder

Sometimes I do not feel like cooking many dishes so I would opt for a warm hearty soup that I can pair it with my homemade sourdough. Lately it has been raining a lot in Singapore, thus this type of soup is just perfect for such weather. Feel free to half the recipe if you find it too much. These recipe yields 5-6 full size serving as these was made solely for our dinner without any other dish added.

Ingredients (good for 5-6 full serving)

  • 500g frozen clams (thawed, no shell)
  • 2 medium size carrots (diced)
  • 120g chopped yellow onion
  • 400g diced celery
  • 450g diced potatoes
  • 320g chopped bacon
  • 1.8 Liter Chicken Stock (store bought chicken stock)
  • 120g all purpose flour
  • 120g butter
  • 200g cooking cream
  • black pepper to taste

Method

  • Fry the bacon til crispy. Set aside. Reserve the bacon oil
  • Add the butter in a heated stock pot. Melt the butter over medium heat. Add the flour. Whisk to incorporate, add in the stock and consistently stirring until the broth become smooth.
  • Add in all the vegetables (onions, celery, potatoes and carrots ). Add in half of the bacon, reserve the other half for topping. Let it come to boil. Turn down the heat and let it simmer until all the vegetables are soft. Give a stir every couple of minutes. You may add in the bacon oil to add more flavour to the soup, but I will leave this up to your preference.
  • Add in the clam and cooking cream. Stir and let it simmer for about 8-10 minutes
  • Turn off the heat, serve hot on a bowl and top with some crispy bacon.
Perfect to dip my sourdough into the soup .

Braised Pork Belly (红烧肉)

Judging from the picture above, I wouldn’t have to say much. Each chunk of meat is coated with the sticky sweet and salty sauce. Tender and juicy in every bite that goes perfectly well with your steamed rice. So be prepared to ditch your diet for today because you will definitely go for another serving of rice =). Here is my version that I would like to share with you.

Ingredients

  • 10g sliced ginger
  • 1 pc star anise
  • 2 pcs bay leaf
  • 10g spring onion (green part)
  • 70g-80g rock sugar
  • 10g minced garlic
  • 100g Chinese wine
  • water
  • 50g light soy sauce
  • 20g dark soy sauce
  • 1 kg pork belly (sliced into chunks )

Note : I use dutch oven to cook this one. Dutch oven retains heat better, resulting in faster cooking time.

Method

  • Turn on the fire at high heat to heat up your dutch oven, add in the rock sugar to melt; wait for it to caramelise. As it is starting to turn light brown, turn down the heat to medium high. Add in the meat, let each meat coat some of the caramel. Continue to stir fry all the sides of the meat until it is light brown. Now deglaze the dutch oven by pouring in the Chinese wine. This is will remove the brown bits that would add extra flavour to your dish.
  • Add in the ginger, star anise, bay leaf and spring onion. sauté for a couple of seconds then add in the water. The water should be enough to cover your meat . I added 1-liter of water to mine.
  • Add in the light soy sauce and dark soy sauce. Let it come to boil
  • Cover and turn down to the lowest heat. I prefer to use my smallest burner and turn down the heat at low to let it simmer for about 45 minutes or until the meat soften. Add some water if the water dries up and the meat is still not tender.
  • Turn up the heat to high to reduce the sauce. As the sauce reduce, it will thicken up.
  • Serve it with steam rice
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