shabu shabu Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/shabu-shabu/ Fri, 22 Mar 2019 08:14:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Donburi: Buta Don (Pork Bowl) https://www.budgetpantry.com/donburi-buta-don-pork-bowl/ https://www.budgetpantry.com/donburi-buta-don-pork-bowl/#comments Fri, 22 Mar 2019 08:14:10 +0000 https://budgetpantry.com/?p=10810 What’s savoury, delicious, comforting, and ready in 10 minutes? TADAH! This amazing pork donburi! Donburi essentially means a ‘rice bowl dish’. Popular dons include Katsu Don (fried chicken/pork bowl), Gyu Don (beef bowl), Ten Don (tempura bowl), Soboro Don (minced chicken bowl) and the list goes on. My favourite is this Buta Don, served with sliced onions, egg and spring onions. It’s super easy to cook and warms my tummy any day! One important thing to note is that you need to add the pork belly slice by slice into the pan so they don’t clump together. This also keeps them soft and not overcooked! And if you don’t have mirin and/or sake at home, replace with hua diao wine. I mean, it’s not traditionally Japanese of course, but it’s still quite damn delicious. I hope you try this easy and yummy recipe! Oh, and many of you ask me what soy sauce I use. I only use Hand Flower Brand! You can do a search online. I think you can get it from Kee Song online and also at fairs and wet market provision shops. Look for ‘Heng Yoon Trading’ on Facebook for the stockist list! Donburi: Buta Don (Pork Bowl) (budgetpantry.com) Serves 2 What you need: 200g pork belly shabu shabu, cut each strip into half 2 eggs, beaten (I use egg story pasteurised egg esp when serving them runny) 1 medium yellow onion, sliced 1 tablespoon chopped spring onions 2 tablespoons oil 2 portions cooked rice Mix together: 1 tablespoon soy sauce (I use hand flower brand) 1 tablespoon mirin 1 tablespoon sake 2 flat teaspoons sugar 2 tablespoons water (note: if you dont have mirin or sake, replace with 1.5 tablespoon hua diao wine) Steps: Heat up the oil and fry onions till fragrant and slightly soft, about 5 minutes. Add the pork belly slices one by one and spread them out in the pan as you don’t want them to clump together. Fry for a few minutes till about 80% cooked. Add the seasoning, mix well and simmer for a minute. Add the beaten eggs and spring onions and cook for 30 seconds. Turn off the fire. Spoon on top of rice and serve immediately.

The post Donburi: Buta Don (Pork Bowl) appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> What’s savoury, delicious, comforting, and ready in 10 minutes?

TADAH! This amazing pork donburi! Donburi essentially means a ‘rice bowl dish’. Popular dons include Katsu Don (fried chicken/pork bowl), Gyu Don (beef bowl), Ten Don (tempura bowl), Soboro Don (minced chicken bowl) and the list goes on. My favourite is this Buta Don, served with sliced onions, egg and spring onions. It’s super easy to cook and warms my tummy any day!

One important thing to note is that you need to add the pork belly slice by slice into the pan so they don’t clump together. This also keeps them soft and not overcooked! And if you don’t have mirin and/or sake at home, replace with hua diao wine. I mean, it’s not traditionally Japanese of course, but it’s still quite damn delicious.

I hope you try this easy and yummy recipe!

Oh, and many of you ask me what soy sauce I use. I only use Hand Flower Brand! You can do a search online. I think you can get it from Kee Song online and also at fairs and wet market provision shops. Look for ‘Heng Yoon Trading’ on Facebook for the stockist list!

Donburi: Buta Don (Pork Bowl) (budgetpantry.com)
Serves 2

What you need:

200g pork belly shabu shabu, cut each strip into half
2 eggs, beaten (I use egg story pasteurised egg esp when serving them runny)
1 medium yellow onion, sliced
1 tablespoon chopped spring onions
2 tablespoons oil
2 portions cooked rice

Mix together:
1 tablespoon soy sauce (I use hand flower brand)
1 tablespoon mirin
1 tablespoon sake
2 flat teaspoons sugar
2 tablespoons water
(note: if you dont have mirin or sake, replace with 1.5 tablespoon hua diao wine)


Steps:

Heat up the oil and fry onions till fragrant and slightly soft, about 5 minutes.

Add the pork belly slices one by one and spread them out in the pan as you don’t want them to clump together. Fry for a few minutes till about 80% cooked.

Add the seasoning, mix well and simmer for a minute.

Add the beaten eggs and spring onions and cook for 30 seconds. Turn off the fire. Spoon on top of rice and serve immediately.

The post Donburi: Buta Don (Pork Bowl) appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/donburi-buta-don-pork-bowl/feed/ 1 家常便饭: Oyster Sauce Shabu Shabu Pork with Potatoes https://www.budgetpantry.com/oyster-sauce-shabu-shabu-pork/ https://www.budgetpantry.com/oyster-sauce-shabu-shabu-pork/#comments Wed, 13 Jan 2016 14:02:24 +0000 https://budgetpantry.com/?p=6878 I love shabu shabu style pork, and I don’t only eat them during Chinese New Year! Because of how thinly-sliced they are, the meat is always soft and tender. No tenderiser needed and very good for stir fry. Because I had some potatoes to use up, I bought a tray of these pork collar shabu shabu slices to cook tonight’s dinner. The husband kept exclaiming, “Home-cooked taste!!” throughout the meal, it was hilarious. He loves oyster sauce pork and chicken with rice and one of his favourite ways to eat this is to scoop the thickened gravy over steaming hot rice. I suspect he can eat the rice with gravy alone! If you’re not a fan of thickened sauces and prefer a lighter dish, visit my recipe for Japanese Ginger Pork – Japanese cooking doesn’t use cornstarch to thicken the dishes. Note: The gravy recipe is very versatile. You just need your tastebuds. If you prefer more gravy, add more water and adjust the seasonings by doing a taste test. If you have some Japanese Shogayaki Sauce, you can add approximately 1 tablespoon and omit the sugar and ginger. 家常便饭: Oyster Sauce Shabu Shabu Pork with Potatoes (budgetpantry.com) Serves: 4 as part of a Chinese meal Total cost per serving: $2.30 What you need: 400g shabu shabu pork collar 15-20 sweet peas, ends removed 2 small potatoes, sliced 1 large red onion 5 slices ginger 2 tablespoons oyster sauce 1 teaspoon light soy sauce Half teaspoon dark soy sauce, for colour Half tablespoon sugar 300ml water 1 flat tablespoon cornstarch dissolved in 1 tablespoon water 2 tablespoon oil Steps: Heat up the olive oil and fry ginger and onion slices till fragrant. Add in the potatoes. Add the pork slice by slice with a pair of chopsticks, ensuring as much as possible that they don’t stick together. When 70% done, add the oyster sauce, light soy sauce, dark soy sauce and sugar. Stir fry quickly to mix. Add the water (you can add more if you like more gravy). Bring to boil and lower heat to simmer till potatoes are soft, about 5-8 minutes. Add the sweet peas and cover immediately with lid for 3 minutes (don’t overcook the vegetables). Remove lid and add the cornstarch solution to thicken. Serve hot with rice. How much I spent: $6.80 for pork collar $0.60 for potatoes $1.50 for sweet peas $0.30 for onion Everything else from my pantry

The post 家常便饭: Oyster Sauce Shabu Shabu Pork with Potatoes appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Oyster sauce pork collar

I love shabu shabu style pork, and I don’t only eat them during Chinese New Year! Because of how thinly-sliced they are, the meat is always soft and tender. No tenderiser needed and very good for stir fry.

Because I had some potatoes to use up, I bought a tray of these pork collar shabu shabu slices to cook tonight’s dinner. The husband kept exclaiming, “Home-cooked taste!!” throughout the meal, it was hilarious. He loves oyster sauce pork and chicken with rice and one of his favourite ways to eat this is to scoop the thickened gravy over steaming hot rice. I suspect he can eat the rice with gravy alone! If you’re not a fan of thickened sauces and prefer a lighter dish, visit my recipe for Japanese Ginger Pork – Japanese cooking doesn’t use cornstarch to thicken the dishes.

Oyster sauce pork1

Note: The gravy recipe is very versatile. You just need your tastebuds. If you prefer more gravy, add more water and adjust the seasonings by doing a taste test. If you have some Japanese Shogayaki Sauce, you can add approximately 1 tablespoon and omit the sugar and ginger.

家常便饭: Oyster Sauce Shabu Shabu Pork with Potatoes (budgetpantry.com)

Serves: 4 as part of a Chinese meal
Total cost per serving: $2.30

What you need:

400g shabu shabu pork collar
15-20 sweet peas, ends removed
2 small potatoes, sliced
1 large red onion
5 slices ginger
2 tablespoons oyster sauce
1 teaspoon light soy sauce
Half teaspoon dark soy sauce, for colour
Half tablespoon sugar
300ml water
1 flat tablespoon cornstarch dissolved in 1 tablespoon water
2 tablespoon oil

Steps:

Heat up the olive oil and fry ginger and onion slices till fragrant. Add in the potatoes.

Add the pork slice by slice with a pair of chopsticks, ensuring as much as possible that they don’t stick together. When 70% done, add the oyster sauce, light soy sauce, dark soy sauce and sugar. Stir fry quickly to mix. Add the water (you can add more if you like more gravy). Bring to boil and lower heat to simmer till potatoes are soft, about 5-8 minutes.

Add the sweet peas and cover immediately with lid for 3 minutes (don’t overcook the vegetables). Remove lid and add the cornstarch solution to thicken. Serve hot with rice.

How much I spent:

$6.80 for pork collar
$0.60 for potatoes
$1.50 for sweet peas
$0.30 for onion
Everything else from my pantry

The post 家常便饭: Oyster Sauce Shabu Shabu Pork with Potatoes appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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