Hai Dai Rou Si

Hai Dai Rou Si Recipe - A Traditional Hong Kong Delicacy

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Hai Dai Rou Si is a traditional Chinese dish that combines the flavors of pork, seaweed, and a savory sauce. This dish is not only delicious but also packed with nutrients.

History

Hai Dai Rou Si has been a popular dish in Chinese cuisine for many years. The combination of pork and seaweed creates a unique and flavorful dish that is loved by many.

Ingredients

200 g of pork
50 g of dry seaweed
2 red peppers
1 green pepper
2 stalks of spring onion
5 slices of ginger
some sesame oil

Seasoning

1 tbsp of light soy sauce
1 tbsp of corn flour
1 tbsp of oil

Sauce

1 tbsp of dark soy sauce
1 tbsp of salt
0.5 tbsp of white vinegar
1 tbsp of sugar
0.5 tbsp of chicken powder
0.5 tbsp of shaoxing wine

How to prepare

Soak the dry seaweed for 2 hours until it becomes swollen, replacing the water every 30 minutes.
Thoroughly clean the seaweed and shred it.
Cut 1 stalk of spring onion into short pieces.
Heat a wok with water and add 1 slice of ginger and the spring onion.
Boil the shredded seaweed for 3 minutes, then remove and soak it in clear water.
Shred the pork, red pepper, green pepper, spring onion, and ginger.
Marinate the shredded pork with seasoning for 15 minutes.
Heat a wok with 3 tbsp of oil and add the shredded ginger.
Add the shredded pork and stir-fry for 1 minute until the pork is fully cooked.
Pour in the seaweed, red and green pepper, and stir-fry with the sauce.
Add the shredded spring onion when the sauce has dried up.
Stir-fry quickly and mix well, then dish up and sprinkle some sesame oil on top. Serve.

Variations

Add vegetables such as mushrooms, carrots, or bamboo shoots for added texture and flavor.
Substitute chicken or beef for the pork for a different twist on this dish.

Cooking Tips & Tricks

Make sure to soak the dry seaweed for at least 2 hours to ensure it becomes soft and pliable.

- Marinating the pork with the seasoning helps to infuse the meat with flavor.

- Stir-fry the ingredients quickly to retain their crispness and freshness.

Serving Suggestions

Hai Dai Rou Si can be served with steamed rice or noodles for a complete meal. It can also be enjoyed on its own as a flavorful appetizer.

Cooking Techniques

Stir-frying is the main cooking technique used in this recipe to quickly cook the ingredients while retaining their freshness and flavor.

Ingredient Substitutions

If you cannot find dry seaweed, you can use fresh seaweed or kelp as a substitute.

Make Ahead Tips

You can prepare the ingredients ahead of time and store them in the refrigerator until ready to cook. This dish is best served fresh.

Presentation Ideas

Garnish the dish with some chopped spring onions or sesame seeds for a pop of color and added flavor.

Pairing Recommendations

Hai Dai Rou Si pairs well with a light and refreshing cucumber salad or a side of steamed vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains soy and wheat allergens.

Summary

Hai Dai Rou Si is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Hai Dai Rou Si is a delicious and nutritious Chinese dish that is easy to make at home. With a perfect balance of flavors and nutrients, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Hai Dai Rou Si. It was a hot summer day, and I had been invited to a potluck dinner with some friends. I wanted to bring something special, something that would impress everyone with my culinary skills. As I flipped through my collection of recipes, I stumbled upon a handwritten note from my dear friend Mei Ling, who had taught me so much about Chinese cooking over the years.

The note detailed a recipe for Hai Dai Rou Si, a traditional Chinese dish made with pork and seaweed. I had never heard of it before, but the ingredients seemed simple enough and the instructions clear. Intrigued, I decided to give it a try.

I set to work in the kitchen, chopping the pork into thin strips and soaking the seaweed in water to rehydrate it. The smell of garlic and ginger filled the air as I sautéed the ingredients in a hot wok, the sizzle of the meat hitting the pan music to my ears. I added soy sauce and a touch of sugar, letting the flavors meld together in a harmonious dance of sweet and savory.

As the dish cooked, I couldn't help but think back to all the recipes I had learned over the years. From my own mother's hearty stews to the delicate dumplings taught to me by a kind old woman in a bustling market, each recipe held a special place in my heart. And now, Hai Dai Rou Si would join the ranks of my culinary repertoire.

When the dish was finally ready, I plated it with care, garnishing it with a sprinkle of green onions for a pop of color. I brought it to the potluck, my heart racing with excitement as I watched my friends take their first bites. Their eyes lit up with delight, and I knew I had struck gold with this new recipe.

From that day on, Hai Dai Rou Si became a staple in my cooking rotation. I made it for family gatherings, potlucks, and even just for myself on lazy Sunday afternoons. Each time I cooked it, I remembered the sense of anticipation I had felt that first day, the thrill of discovering something new and delicious.

Over the years, I tweaked the recipe here and there, adding a splash of vinegar for brightness or a dash of chili flakes for heat. I made it my own, infusing it with the love and care that only a home cook can provide. And each time I shared it with others, I passed on a piece of myself, a piece of the culinary knowledge that I had gathered over a lifetime.

Now, as I sit in my cozy kitchen, surrounded by the aroma of Hai Dai Rou Si bubbling away on the stove, I can't help but smile. This recipe, like so many others, is a testament to the power of food to bring people together, to create memories and forge connections that last a lifetime.

And as I serve up steaming bowls of Hai Dai Rou Si to my family and friends, I know that this dish will live on, passed down through the generations as a reminder of the love and joy that cooking can bring. And for that, I am truly grateful.