CHAR SUI, CLAM AND LEMONGRASS SOUP WITH BOKCHOY

When it comes to cooking, I always want the best ingredients, the freshest choice that I could ever find and most of all inexpensive. I always prefer cooking the easiest and quickest way. And when I started to explore my own recipe, that is the time that I make some subs and replacements from the original recipe. As I always say, there is no rule in cooking, for as long as it looks good, smells good that will definitely going to taste good! Now my featured recipe is not that extravagant as you can see. It is simple dish made and cooked perfectly with love.Come and check the ingredients and you may wanna try cooking this in your home. Enjoy cooking!!!

CLAM SOUP WITH BOKCHOY AND CHAR SUI (PORK ROAST)

INGREDIENT:

For Char Sui:

500 grams Pork Tenderloin or Camto ( in this recipe I used Camto for a little fat in and inexpensive)

1 tsp.Annato Powder

1 tsp.Star Anise

1 tsp.Cinnamon 

1 tsp.Paprika

2 tbs Brown sugar

light shoyu/soy sauce

dash of Salt and pepper to taste

*in putting in spice, I don't normally measure it, I follow my instinct. Go follow yours, all of us has an inner food goddess inside us...don't be afraid to let that inner goddess comes out in you..

PROCEDURE:

Mix all spices together in a bowl, then combine the meat. You can actually do this a night before so it can be marinaded real well. Marinade dish is what I call, plan ahead dish. So if you plan to cook this today, prepare and marinade this ahead of time for perfect blend of taste. Now, that it has been marinated overtime. Roast it, Charcoal grill or Grill pan will do, what ever suits you and convenient to you. Around 7-10 minutes on each side until it's cooked. Once cooked, slice it thinly and layer it in a plate and add some garnishing if you want. CharSui is also good for topping in noodles and stir fried mixed vegetables like Chopsuey.

INGREDIENTS:
For Clam Soup with Bokchoy
1 kilo of Clam
2 tbs. Minced Garlic
1 medium size red Onion (sliced) 
1 medium size Ginger or ginger juice of about 1/4 cup
Lemon grass 
Salt and pepper to taste or fish sauce
2  big bunch of Bokchoy leaves or Taiwan Petchay ( I love Bokchoy as it taste a little sweet than the local petchay because it has some bitter after taste)
Broth 

PROCEDURE:

Saute garlic, onion and ginger, add in the clams and season with salt/fish and pepper. Pour in the broth and  lemongrass and let it boil for about 5 minutes. Add in the Bokchoy and turn off the heat right away and cover the pan. Serve hot. 

This 2 recipes makes a good tandem in the table, the sweet and smokey taste of Char Sui is best and well blended with the Clam Soup, fresh, cool and minty soup is a blast!! Enjoy cooking!!

CHAR SUI AND CLAM  AND LEMONGRASS SOUP WITH BOKCHOY