corn – yummy food share

Honey Maltose Cured Pork Sausages

2025-11-16

Embark on a culinary adventure that brings a treasured flavor from traditional kitchens right to your home. These Honey Maltose Cured Pork Sausages are a testament to time-honored preservation techniques, resulting in a wonderfully savory and delightfully sweet delicacy. While this recipe is characterized as advanced, its complexity lies in the patient process rather than intricate techniques, making it a deeply rewarding project for the enthusiastic home cook. The preparation involves several hours dedicated to curing and steaming, yielding a rich, umami-packed pork sausage with a subtle sweetness from honey and maltose. The signature crimson hue, often achieved with a touch of red yeast powder (though optional for flavor), makes these sausages a visually stunning addition to any meal or gathering. Prepare to impress with a dish that balances traditional depth with a pleasingly approachable flavor profile. To create these delightful cured pork sausages, you’ll need the following ingredients. For the pork, we start with 2000g of pork shoulder or butt, preferably with a 28% fat content for optimal texture and moisture. You can achieve this by hand-trimming if necessary. For the curing mixture: 50g of honey, 20g of maltose (a thick, sweet syrup; corn syrup or extra honey can be used as a substitute), 20g of granulated sugar, 30g of salt, 80g of tapioca starch (potato starch is a good alternative), 60g of oyster sauce, 4g of red yeast powder (optional, purely for a vibrant red color, as it’s flavorless), 200g of ice cubes, 8g of black pepper powder, and a dash of high-proof white spirit or vodka for soaking the casings. You will also need about 6 casings. For the optional variations, prepare 1 large ear of corn (kernels removed) and a generous amount of grated cheese. Let’s move on to the step-by-step process. Begin by preparing your…

Sizzling Harvest Dry Pot

2025-11-10

If you’re craving a restaurant-style dish that explodes with flavor but is surprisingly simple to whip up at home, you’ve found your match. Meet the “dry pot,” a sensational stir-fry that’s all about intense, concentrated flavor without the broth of its soupy cousin, the hot pot. This recipe is a fantastic weekend project or an adventurous weeknight dinner, coming together in about 30 minutes once your ingredients are prepped. The process involves a quick parboiling of the heartier ingredients before they join a sizzling, aromatic stir-fry. The result is a mildly spicy, deeply savory, and utterly addictive medley of textures and tastes. It’s a customizable feast in a pan, and its hands-on, fast-paced cooking process is as fun as it is rewarding. Here’s what you’ll need to create this masterpiece. Don’t be intimidated by the list; it’s all about layering flavors, and many items can be swapped based on what you have. Ingredients: For the Core: 1 large lotus root section (about 1 cup, sliced) 1 ear of corn, cut into 1-inch wheels 2 medium potatoes, peeled and sliced 12 dried shiitake mushrooms 1 cup of your favorite meatballs (frozen beef, pork, or even fish balls work) 10 large shrimp, peeled and deveined 1 large onion, cut into wedges 2 stalks of celery, cut into 1-inch pieces For the Aromatics: 7 cloves of garlic, minced 1-inch piece of ginger, minced A small handful of Sichuan peppercorns (about 1 teaspoon) 5 small red chilies (like Thai or bird’s eye chilies), sliced For the Sauce & Seasoning: 2 tablespoons Doubanjiang (Spicy broad bean paste) Vegetable oil, for cooking Salt, to taste Toasted sesame seeds, for garnish A Note on Ingredients: This dish is incredibly flexible! Lotus Root: If you can’t find fresh lotus root in the produce aisle of your local Asian…

Golden Corn and Pork Rib Comfort Soup

2025-11-01

If you’re searching for a soup that feels like a warm, comforting hug in a bowl, look no further. This recipe for a savory pork rib and sweet corn soup is an absolute treasure. It’s one of those dishes that tastes like it has been simmering for an entire day, yet it’s surprisingly simple to prepare with minimal hands-on time. The magic lies in its slow, gentle cooking process, which allows the natural flavors of the ingredients to meld into a beautifully clear, deeply flavorful broth. The pork becomes fall-off-the-bone tender, the corn adds bursts of sweetness, and the carrots and yams contribute a soft, earthy balance. It’s naturally wholesome, wonderfully easy, and destined to become a new family favorite. Before you start, let’s gather everything you’ll need. The beauty of this soup is its simple, fresh ingredients. If you can’t find something, don’t worry—I’ve included some easy-to-find alternatives. Ingredients: Pork Ribs: About 2 lbs (or 3 small racks), cut into 2-inch pieces. Your local butcher can do this for you. Ask for pork spare ribs. Corn: 1 large cob, shucked and cut into 1-inch thick rounds or “wheels.” Chinese Yam (Shanyao): 1 medium piece, about 1 foot long. This root vegetable has a brownish peel and is starchy and slightly sweet when cooked. You can find it at most Asian markets. Substitution: If you can’t find it, taro is a great alternative. In a pinch, a large, starchy potato like a Russet will also work, though the texture will be slightly different. A quick tip: Chinese yam can be slippery once peeled, so you might want to wear gloves while handling it. Carrots: 2 medium, peeled and cut into bite-sized chunks. Dried Red Dates (Jujubes): A small handful (about 8-10). These add a subtle, complex sweetness to the broth….

Hearty Pork Rib and Corn Soup with Yam

2025-10-30

If you’re searching for a soup that tastes like it simmered for hours but comes together in under 30 minutes, you’ve just found your new favorite recipe. This wholesome and comforting soup is a beautiful example of how simple ingredients can create a dish with incredible depth and flavor. It features fall-off-the-bone tender pork ribs, sweet kernels of corn, and the uniquely satisfying texture of yam, all swimming in a light, savory, and nourishing broth. The magic lies in its preparation method—using an electric pressure cooker to do all the hard work. This makes it a perfect weeknight meal that is both incredibly easy to prepare and wonderfully restorative. It’s a dish that warms you from the inside out, offering a gentle, delicious flavor that will have everyone asking for a second bowl. Here is everything you’ll need to create this soul-warming soup. The quantities below will generously serve 2-4 people. One of the key ingredients is Chinese Yam, but don’t worry if you can’t find it; I’ve included an easy-to-find substitute. Ingredients: Pork Spare Ribs: 1.5 lbs (about 700g), cut into 2-inch pieces by your butcher. Corn: 2 large cobs, husked and cut into 1.5-inch thick rounds. Chinese Yam (Nagaimo): 1 long piece (about 1 lb or 450g), peeled and cut into large chunks. Water: About 8 cups, or enough to cover the ingredients. Salt: To taste (start with 1 teaspoon). Scallions (Green Onions): 3-4 stalks, thinly sliced for garnish. A Note on Ingredients: Chinese Yam, also known as Nagaimo, can be found in most Asian supermarkets. It has a firm, crisp texture when raw that becomes soft and slightly starchy when cooked, similar to a potato but with a milder flavor. When peeling it, you might notice it’s a bit slippery—this is normal! If you can’t find Chinese…