Buta Kakuni

Here's Kusina Master Recipe: Buta Kakuni
Ingredients and Procedures Available Here.

photo and recipe credit: kusina master/ Click the picture to enlarge...

Pork Chops with Fried Onion

Here's Kusina Master Recipe: Pork Chops with Fried Onion

photo and recipe credit: kusina master/ Click the picture to enlarge...
Pork Chops with Fried Onion Ingredients and Procedures Available Here.

Pineapple Spareribs

Here's Kusina Master Recipe- Pineapple Spareribs.

photo and recipe credit: kusina master/ Click the picture to enlarge...
Ingredients:

• 600g- Spare ribs cut into pieces
• 300g- Pineapple cut into pieces

Marinade:

• 1/2 tbsp- Light soya sauce
• 1/2 tsp- salt
• 1 pc- egg
• 1 tsp- bicarbonate of soda
• 2 tbsp- shaoxing wine
• 2 tbsp- water
• 2 tbsp- corn flour

Sauce:

• 2 tbsp- sugar
• 3 tbsp- tomato sauce
• 2 tbsp- plum sauce
• 1 tbsp- worcestershire suace
• 1 tbsp- white rice vinegar
• 150 ml water

Procedure:

• 1. Mix spare ribs with marinade and marinate for one hour.
• 2. Deep fry spare ribs in hot oil until golden brown and cooked. Dish and Drain.
• 3. Cook sauce ingredients until thick. Add in pineapple fried spare ribs and stir-fry until well mixed.
• 4. Dish up and sauce.

Lombello Tessinoise

Here's Kusina Master Recipe- Lombello Tessinoise. Baked pork loin with tomato fondue and mozzarella cheese in tomato coullis sauce. Served with mashed potato and add buttered vegetables.

photo and recipe credit: kusina master/ Click the picture to enlarge...
Ingredients:

• 150 grams. Pork loin cut into flatten
• 1 tbsp. Mustard
• pinch Salt and crushed pepper
• 10 gram. Flour
• 1 tbsp. Cooking oil
• 1/2 jigger White wine
• 50 gram. Tomato fondue
• 50 gram. Mozzarella cheese or quikmelt
• 50 ml. Tomato coullis
• 60 gram. Linguini Pasta
• 100 gram. Butter
• 1 tbsp. Olive Oil
• Herbs basil or parsley

Procedure:

• 1. Brush with mustard pok loin, season with salt and pepper, drege into flour one side only.
• 2. Have ready oven tray drizzle with cooking oil. Place the pork loin. Then place it on oven for 10 minutes.
• 3. Take off from oven. Place it on open top burner de-glazed with white wine. Then spoon the tomatoe fondue over the top of pork loin. And cover with cheese.
• 4. Place it again into the oven until the cheese became melted.
• 5. Have ready hot plate pour with tomato coullis. Place on top with buttered Linguinni pasta.
• 6. Place over with pork loin Tessinoise and serve immediately. Sprinkled with chop herbs.
• 7. Sidings with buttered vegetables.

Pork Tenderloin and Prawns

photo and recipe credit: kusina master/ Click the picture to enlarge...
Ingredients:

• Pork Tenderloin (Lomo)
• Corn Oil
• Pumpkin julienne
• Broccoli
• Carrots Toume
• Cauliflower
• Potato (Mashed)
• Demiglaze brown Sauce
• Red wine
• Hollandaise sauce
• Tiger Prawn

Procedure:

• 1. Prepare pork tenderloin into medallion shape, season with salt and crusted black peppercorn brush with mustard. Ready peeled tiger prawns but leave the head and tail.
• 2. Pan grilled for two minutes. Place on oven for 5 minutes, remove from the oven deglaze with red wine, set aside.
• 3. Pan grilled tiger prawns in corn oil then place on oven for 3 minutes. Remove fromoven then deglazed with white wine.
• 4. Have ready hot plate. Place on plate, place pork tenderloin bed with mashed potato. Pour the demi-glace then place on top with prawns and spoon the hollandaise sauce and garnish with buttered vegetables.