扣肉 Braised Pork Belly with Yam

Love to share this recipe which I got from a foodie magazine. However, I have made a bit of changes to suit my taste. It's not that difficult to make but it definately requires a bit of work. But the final result is worth every effort :)

Hope you will like it ....

Ingredients:

800gm - 1 kg Pork belly with skin

800gm - 1 kg Yam

1 tbsp Chopped garlic

1 tbsp Corn Flour + 3 tbsp water

Seasoning A:

2 pcs Red fermented tofu (南乳)

1 tbsp Sauce of red fermented tofu

1 1/2 tsp Soy bean paste (豆酱)

3 pcs Star anise (八角)

4 pcs Clove (丁香)

1 inch Cinnamon stick (桂皮)

Seasoning B:

1 tbsp Soy sauce

1 tbsp Oyster sauce

1 tsp Sesame oil

1 tbsp Sugar

1 tbsp Dark soy sauce

1 tbsp Chinese wine

1 tbsp Five spice powder (五香粉)

3 1/2 bowls Water

Method:

1. Blanch pork belly in boiling water for 10 minutes, then rub with some dark soy sauce while hot, then pierce the skin with needle or tip of the knife.

2. Heat frying pan with some oil, then pan fry the skin side until golden brown, dish out and rinse under tap water until the skin shows fine lines(curl a bit), then cut into 2 cm thick slices.

3. Cut yam as the same size of meat, then pan fry both side of the yam with little bit of oil until golden brown.

4. Arrange the yam and meat alternately in a deep bowl by skin side facing down.

4. Heat 2 tbsp oil, saute the garlic and seasoning A until fragrant, then pour in seasoning B and bring to boil, thicken with corn flour water. Pour gravy over the meat.

5. Steam the dish for 3-5 hours, until the meat is tender.

6. Serve hot with steam rice. I can assure you will love this! 开饭咯！！！

Char Kuih Kak

Ingredient:

For Kuih Kak:

Rice flour

Tapioca starch

Salt

Oil

Water

For stir fry:

Chopped Garlic

Chopped preserved turnip

Dried shrimp, soak and chopped

Prawn (you may use marinated pork fillet, chicken fillet)

Egg

Bean sprout

Chives, cut into 2 inch length

Spring onion, cut into 2 inch length

Oyster sauce

Light soy sauce

Dark soy sauce

Sesame oil

Salt & pepper to taste

Method:

To make the Kuih Kak:

1. Mix rice flour, tapioca starch, salt, oil and water. Pour into a rectangular tray.

2. Steam the mixture for 45 minutes to 1 hour.

3. Remove from steamer and leave it to cool completely.

4. Cut the Kuih Kak into 1.5cm square cube. Keep a side.

To cook the Kuih Kak:

1. Pan fry the kuih kak with some oil in non-stick frying pan. Until all sides are golden brown. Keep a side.

2. Heat some oil in a wok saute the dried shrimp, chopped preserved turnip and garlic. Stir fry until golden brown.

3. Add the prawn and cook for 1 minute.

4. Crack in an egg, stir and break the egg and let it cook for 1 minute.

5. Add the pan fried Kuih Kak. Mix well.

6. Season with Oyster sauce, Light soy sauce, Dark soy sauce, sesame oil, salt & pepper.

7. Add the bean sprout, chives, spring onion and mix well for 1 minutes.

8. Ready to serve.

p/s:

1. Make the Kuih Kak in advance, it's much easier to cut and handle the cool Kuih Kak.

2. You can add some grind chili / chili boh / sambal tumis in "Step 3 of To Cook the Kuih Kak", cook the chili for 1 min, then add prawn.

Steam Crystal Dumpling

Before

Never thought it could turn out so beautiful (the look of the dumpling) at the first time making it.

After

Ingredient:

Wheat starch

Tapioca starch

Salt

Oil

Hot boiling water

Filling:
Minced pork and prawn

Chopped garlic and ginger

Chopped spring onion

Soy sauce

Oyster sauce

Salt, sugar and pepper to taste

Sesame oil

To make the filling:
Mix all ingredient and set aside.

To make the dough:
1. Mix the wheat starch, tapioca starch and salt in a large mixing bowl. Make a well in the center.
2. Pour in hot boiling water, use a spoon to mix it.
3. Pour in the oil and continue to stir it until the dough it lightly cool.
4. When the dough is lightly cool, kneed with hand on a floured surface. Until you get a smooth dough.
5. Roll the dough into cylinder shape and cut them evenly. Keep it in the bowl and make sure you cover with a damp cloth.

To make the dumpling:
1. Take one small piece of dough, flatten it and roll with a rolling pin until you get a round wrapper shape.
2. Put a tea spoon of the filling in the middle of the wrapper.
3. Pleat the front side of the dumpling and bring the back side forward and seal the dumpling.
4. Place it on a lightly oil banana leave and steam until the dumpling skin is translucent.
5. Ready to serve with some chili sauce.

p/s:
1. This dumpling must be served while it's hot.
2. You may use Chive or Sengkuang filling as known as Chai Kuih.
3. You can make this dumpling in a large quantity and freeze them. Make sure you lightly flour the container before putting the dumpling. Once it's frozen, you can transfer the dumpling into zip-lock bag and store.
4. When cooking the frozen dumpling, Do Not Thaw it. Place it on a lightly oiled banana leave or plate and steam until the dumpling skin is translucent. Frozen dumpling will take a longer time to cook.

The Queen's breakfast

One fine weekend breakfast

Ingredients:

Pork bacon

Salami

Fried Egg

Bread

Steam Pork Ribs with Black Bean 豆豉蒸排骨

Ingredients:

300gm Pork ribs, chopped into 1 inch cube

1 tbsp fermented black bean, chopped

1 tsp chopped red chili

1 tsp chopped garlic

1 tsp chopped ginger

1 tbsp oyster sauce

3 tbsp water

1/2 tsp salt

1 tsp corn flour

dash of sesame oil and pepper

some chopped spring onion for garnish

Method:

1. Combine all ingredients and marinate for at least 30 minutes.

2. Steam for 30 minutes.

3. Sprinkle chopped spring onion.

4. Serve hot with steam rice.

Noodle with pork

This is very easy to make, all you need is just a packet of instant noodle and some braised pork in dark soy 卤酱油肉 (Add a few hard boiled egg in the stew, then you get 卤蛋)

Ingredient:
Instant Noodle
Braised Pork with Dark Soy Sauce

Method:
1. Cook the instant noodle in a pot of boiling water.
2. Drain the noodle and put in a bowl.
3. Top with the braised pork and egg.

Bon Appetite!!

Kon Loh Mee Series 干捞面系列

Kon Loh Mee with Char Siew and Chicken Curry

Kon Loh Mee with Siew Yuk served with Pork meatball soup

Kon Loh Mee with Char Siew and braised mushroom

Siew Yuk Kon Loh Mee 烧肉干捞面

Kon Loh Mee served with Siew Yuk

Ingredient:

Wantan mee (1 nos per serving)
Siew Yuk/Crispy Roast Pork/烧肉

Sauce:

Dark soy

Light soy

Oyster sauce

Salt

Pepper

Sugar

Garlic Oil

Method:

1. Bring sauce to a boil and set a side.

2. Bring a pot of water to boil, cook the noodles for 2-3 minutes, until al dente. Drain the noodles and run it under cool water.

3. Toss noodle with sauce, mix well and ready to serve with desired topping.

Steam bun

I though this was difficult to make, but I was wrong.
I made: Char Siew Pau, Tausa Pau(red marking), Kaya Pau(green marking)

Ingredients:
3 tbsp Sugar
250ml Warm water
1 1/2 tsp dried yeast or 10gm of fresh yeast (I used dried yeast)
400gm Strong Flour=高筋面粉 (they are also known as Pau Flour/Hong Kong Flour)
2 tbsp Cooking oil(sunflower or soya oil will do)
1 1/2 tsp Baking powder

Filling (your choice):
Tausa (Red Bean paste) can get ready made in Japanese food store/Baking shop
Kaya (home-made or can)
Char Siew (diced and mix with some char siew sauce)
Minced Pork

Method:
1. Dissolve the sugar in the warm water, then add the yeast. Stir lightly, then set aside for 10 minutes, or until foamy.

2. Sift the flour into a bowl and add the yeast mixture and the oil. Using a wooden spoon, mix the ingredients to a rough dough.

3. Turn the mixture out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If it's very stick, knead in a little more flour- the dough should be soft.

4. Lightly grease a bowl with some oil. Place the dough in the bowl and turn it so all sides of the dough are coated.

5. Cover the bowl with a damp cloth and set aside to rise in a drought-free place for 3 hours.

After 3 hours

6. Uncover the dough, punch it down, and turn it out onto a lightly floured surface. If you are not using the dough straightaway, cover it with plastic wrap and refrigerate.

7. When you are ready to use the dough, flatten it and make a well in the center.

8. Place the baking powder in the well and gather up the edges to enclose the baking powder. Pinch the edges to seal. Lightly knead the dough for several minutes to evenly incorporate the baking powder, which will activate immediately.

9. Divide the dough into 12 large or 24 small portions, depending on how large you want the buns to be. Cover with a tea towel.

10. Working with one portion at a time, press the dough into circles with the edges thinner than the center.

11. Place the filling on the dough. Draw the sides in to enclose the filling. Pinch the top together and put each bun on a square of greaseproof paper. (Make sure that you seal them properly. The buns can also be turned over, then cooked the other way up so they look like round balls.)

12. Place the buns well apart in the steamer. Cover and steam over simmering water for 10-15 minutes, or until the buns are well risen and a skewer inserted into the centre comes out hot.
Tips:
1. I did try using all purpose flour to make the bun, but the result is not as good as Strong Flour. The colour is a bit yellowish and it didn't rise as much as the strong flour, texture is also no that good.
2. You can steam it then leave to cool and freeze it up to a week.
3. Use only 1 drop of colouring and mix with 1 tsp of water is more than enough for marking. Use a toothpick to do the marking.

Braised Pork with Soy Sauce III

I have some left over gravy. Which I don't want to waste it, so I make it into this dish.

Ingredients:
Pork ribs
Dried mushroom, soaked
Fu Chuk, soaked

Method:
1. Boil a pot of water and blanch the pork. Then rinse under running tap water. Set aside
2. Heat up the gravy, add pork and mushroom. Make sure the liquid is enough to cover the meat, should you add more water. Don't forget to add more seasoning as well.
3. Cook over a slow fire for 1.5-2 hours or until meat is tender.
4. Add in the fu chuk and continue to cook for 30 minutes.
5. Ready to serve.

Tips:
1. Blanch the pork could help to remove the odour from the meat.
2. You can add hard boiled egg in it as well.
3. Best served with steamed white rice or porridge.

Braised Soy Sauce Chicken / 豉油鸡 / 卤鸡

Thanks to Nyuk Shan for sharing this simple and delicious recipe. I cooked this last night and my husband love it!
The original recipe from Nyuk Shan is very simple, I am sure it taste as good as it is!
Because I am using frozen chicken, so I was a bit concern the chicken might have smell (血腥味). Hence, I put in some additional ingredients to avoid the smell and to enhance the dish (提味).

Ingredients:
500gm Chicken drumstick, cut into pieces
2 tbsp Sugar
Dark soy sauce
Light soy sauce
Pepper
Water

Optional ingredients:
3 Ginger slices
2 Cloves Garlic
2 Shallot
1 Star Anise
10 White pepper corn, crushed

Method:
1. Heat up a clean work, put in sugar and let is caramelized till golden colour over slow fire.
2. Add in the dark soy, light soy, pepper and water then bring it to boil.
3. Add in the optional ingredients.
4. Add in chicken. Make sure the liquid is enough to cover the chicken.
5. Cook over low fire till the meat is tender and sauce thicken.
6. Ready to serve. Best to eat with steamed rice or porridge.

Tips:
1. Make sure don't burnt the sugar, or else the dish will taste bitter.
2. If you don't like the dish to be too sweet, reduce the sugar to 1 tbsp.
3. You can use PORK to cook this dish.
4. You can keep the gravy and add in hard boiled egg-卤蛋 (then you get another effortless dish!! Lazy cooking! Horray!!!)

Loh Mai Kai

Ingredients:
500gm glutinous rice, soaked overnight and drain
2 cups water/chicken stock
2 tbsp chopped garlic
2 tbsp chopped shallots
2 pieces whole chicken leg meat, debone and sliced
100gm char siew, sliced
1 Chinese sausage (Lap Cheong), sliced
3 black Chinese mushrooms, soaked and cut into thin slices

Seasoning A:
1 tbsp light soy sauce
1 tbsp dark soy
1 tsp sesame oil
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1 tbsp ginger juice, grated ginger and squeeze out the juice
1 tbsp Rice wine
1 tbsp corn flour
2 tbsp water

Seasoning B:
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
1 tsp Chinese Five spice powder
1 tsp pepper
1 tsp sugar
1 tsp salt
Seasoning powder (optional)
3 tbsp oil

Method:
1. Marinate chicken with seasoning A for about 2 hours.

2. Heat some oil in wok, saute 1 tbsp of shallots and 1 tbsp of garlic until fragrant. Then add chicken and mushrooms to cook for 2 minutes. Dish out and keep aside.

3. Heat 3tbsp oil in wok, saute 1 tbsp of shallots and 1 tbsp of garlic until fragrant, then put in the glutinous rice and seasoning B and mix well. Dish out and keep aside.

4. Use rice bowl or small stainless steal bowl, arrange mushroom slices, chinese sausages, chicken and char siew. Top up with glutinous rice(don't fill it up so much, keep some room about 1cm) and lightly press it down with a spoon.

5. Fill the bowls with water/chicken stock, make sure the water level is above the rice(aprox 0.5cm).

6. Steam for 50 minutes. Turn over the rice bowl onto a plate and serve.

**Seasoning is subject to individual preference, you can adjust it to your liking.
**You can freeze it up to 6 months. Cool the Loh Mai Kai completely, unmold it from the bowl then use a aluminium foil to wrap it like parcel and Freeze it.
**To cook, take out from freezer(No need to defrost) and steam the whole aluminium parcel on boilding water for 30mins. Discard the aluminium foil and Ready to serve. 

MeatBalls

Ingredients:
500gm meat

Seasoning:
2 tbsp soy sauce
1/2 tsp white pepper
1 tsp sugar
1 egg white
1 tbsp sesame oil

Mix together:
1 tsp salt
1 tbsp cornflour
1 tbsp water

Method:
1. Mince the meat in a food processor until really fine almost like a paste.

2. Transfer processed meat to the cake mixer and use the paddle, beat the meat for 10 seconds, then add in the seasonings. Beat the meat again until seasonings are well blended.

3. Add in the salt, cornflour and water mixture and beat until the meat feels spongy.

4. Heat a small pot of water. Make balls by taking a small amount of paste in your hand and squeeze the paste through the thumb and index finger to form balls. Remove ball with a spoon and put ball straight into the boiling water. Balls ae cooked when they float to the top.

5. MeatBalls are now ready to eat.

Char Siew II

I found this recipe from Lily Ng's website, it looks so tempting. So I decided to try it and it just out fantastic! I love Char Siew with a little bit of fat.
I have to say-Lily, thanks for sharing your great recipes and you are definately a great cook!

I do not have garlic powder, so I used fresh chopped garlic. I did add some red colouring(prefer my char siew a bit reddish colour).

Here are the recipes:
Ingredients:
1kg Pork belly, cut into 2 inches strips

Marinade:
5 tbsp Hoisin sauce
1 tsp Fresh garlic, chopped
4 tsp Soy sauce
1 tbsp Dark soy sauce
1/4 cup Sugar
2 tbsp Shao Xing Rice wine
1 tsp Five spice powder
1/4 Salt
1/2 tsp Red colouring(optional)
1 tbsp honey
1 tbsp oil

Method:
1. Marinade pork with all the ingredients for 2 hours or overnight.

2. Cook pork together with the marinade in a wok for 30-45mins(You may add some  water from time to time) until the gravy thickens Stir occasionally to prevent burning.

3. Preheat oven to 250c, grill the pork until it is charred(not burnt), 3-5 mins each side turn to the other side for even grilling.
4. Deep the pork into the gravy in the wok and return pork to grill just for a short while, just enough to give pork some shine.
5. Cut the meat into slices. Serve with the sauce which which cooked with the meat earlier.

Tips:
1. I used 1kg of meat, after cooking it weight 600gm.
2. If you prefer lean char siew, you may use pork tenderloin.
3. Aside from Pork belly, you can also use Pork shoulder(cheaper).

Char Siew

Ingredients:
Pork Tenderloin
Chopped garlic
Char Siew sauce
Dark Soy Sauce
Red colouring
Salt & Pepper

Sauce:
Char Siew Sauce
Water
Pepper
Corn flour with water to thicken the sauce

Method:
1. Marinate the pork with all the ingredients in a plastic bag/bowl. Cover and leave in the fridge for at least 6 hours.
2. Pre heat the oven to 220 c. Place the char siew(keep the marinating sauce) on a rack in a roasting tin, grill for 25 minutes until both side cooked (keep brushing the marinating sauce on the meat and over turn)

3. Increase the heat to 250 c and Grill the meat for further 5 minutes until slightly burned.

4. Cut the meat into slices. Bring the sauce mixture to boil and serve over the Char Siew.

Char Siew Rice

Jiao Zi / 饺子/ 水饺 / Dumpling

Ingredients for Jiao Zi dough/ dumpling wrappers:
3 cups Plain Flour
1 cup Water
1/4 tsp Salt

Ingredients for the filling:
500gm Minced pork
1 tbsp Finely chopped Ginger
2 springs Chive/ Spring Onion, finely chopped
3 tbsp Light soya sauce
1 tbsp Shaoxing rice wine
2 tbsp Seasame oil
Salt & Pepper to taste
1 tbsp Cornflour

Method to prepare the dumpling wrappers:
1. Shift flour into a big bowl, add salt and mix well.
2. Slowly stir in the water, make sure add the water little by little until it form a smooth dough (until no flour lump will be sticking on the hand). Knead the dough into a smooth ball. Cover the dough which a dry cloth and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling.

Method to prepare the filling:
1. Add the spring onion, ginger, soy sauce, salt, rice wine, pepper and corn flour to the meat and mix well.

Method to make Jiao Zi:
1. Knead the dough until it forms a smooth ball, then roll it into a long sausage shape. Divide the dough into small pieces. Roll and flatten each piece out into a circle about 2.5 inches in diameter wrapper.

2. Place a small portion (about 1 heaped tsp) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

3. To cook the dumpling (水饺):
I. Bring a large pot of water to a boil, add in some salt and oil.
II. Put in the dumplings, gently stir it so they don't stick together.
III. Bring the water to a boil again, and add 1/2 cup of cold water.
IV. Cover and wait for the water to a boil for a third time, the dumplings are ready when it float.

V. Remove and drain the dumplings.
VI. Place it on to a plate, drizzle a few drops of sesame oil.

V. Serve with ginger, garlic & vinegar or chili sauce.

Tips:
1. You can make this in big quantity and freezer it (Lightly flour the container, before put in the dumpling)
2. When you want to eat:
I. DO NOT Thaw the dumpling, just put it into a pot of lightly salted & oiled Boiling water.
II. Boil it for 10-15mins, the dumpling is ready when it floats
III. Remove and drain the dumplings.
IV. Place it on to a plate, drizzle a few drops of sesame oil.

Dumplings should serve hot. 饺子/ 水饺

The dumplings can also be Fried (Guo Tie/锅贴).
1. Heat 1 tbsp oil in a frying pan, add a single layer of dumplings and cook for 2 minutes, shaking the pan slightly to make sure they don't stick.
2. Add some corn flour water(corn flour mix with water), cover and steam for 2 minutes, then uncover and continue to cook until the water has evaporated. Repeat with the remaining dumplings.
3. Serve with ginger, garlic & vinegar or any dipping sauce.

Guo Tie/锅贴

Ginger, Garlic & Vinegar sauce:
Simply mix grated ginger, grated garlic with some black vinegar and light soy sauce.

Braised Pork with Dark Soy Sauce II

Ingredients:
500gm Pork belly (cut 3cm thick)
3 cups Water
15 nos White pepper corns (smashed lightly)
10 cloves garlic
3cm Cinnamon stick 桂皮
1 nos Star anise 八角
1/2 tbsp Oil

Seasoning:
1 1/2 tbsp Dark soy sauce
2 tbsp Light soy sauce
1 tsp Salt
1 tbsp Sugar

Method:
1. Boil a pot of water and blanch pork. Then rinse under running tap water. Set aside
2. Heat oil in a pot, saute garlic, pepper corns, cinnamon stick and star anise for 1 minute.
3. Add 3 cups of water to boil, add in the seasoning.
4. Add pork and simmer over a slow fire for 1.5-2 hours until meat is tender.
5. Ready to serve.

Tips:
1. Blanch the pork could help to remove the odour from the meat
2. Best served with steamed white rice or porridge.

Chinese Crispy Roast Pork Belly - 烧肉/ Siew Yuk

I am so delighted. After several attempts, my crispy roast pork belly turned out well and perfect!!!

Crispy Roast Pork Belly

Ingredients:
500gm Pork Belly (1 whole slap)
1 pot of Boiling water

For the skin part:
1/2 tsp Five spice powder 五香粉
1/2 tsp Salt

For the meat part:
1/2 tsp Five spice powder 五香粉
1/2 cube of Fermented red bean curd 南乳
1 tsp Shao Hshing Rice wine 绍兴花雕酒

Method:
1. Use a carving fork/skewer to poke all over the skin part right down to the meat.

2. Place the pork belly on a baking tin with wired.

3. Scald the skin with hot boiling water.

4. Drain and wipe dry.

5. Rub the skin with salt and five spice powder.

6. Mix the marinate for meat in a plate. Put the pork belly meat side down into the plate to marinate the meat.

7. Leave it uncovered, skin side up in the refrigerator for minimum 5 hours or overnight(for a better taste)

8. Pre-heat the oven at 220 c for 15 minutes.

9. Place the pork belly with skin side up on a wired baking tray and make sure you have a tray at the bottom to hold the dripping oil. Roast for 20 minutes at 220 c with the Top Grill with Fan On function.

10. After 20 minutes, put a bowl of water in the oven.

11. Lower the temperature to 200 c and continue to roast the pork with the Baking with Fan On function.

12. Turn the temperature to Maximum(approximately 240-250 c) with the Top Grill with Fan On function.

13. The skin part should roast untill crispy.
14. Let the meat rest for 5-10 minutes before cutting.

15. Cut into bite size.

16. Ready to serve

Serve it with Thai chilli sauce

King's breakfast

My royal highness's breakfast.

Luckily he only takes this twice a week, or else he will turn into a fatty soon!! ;p

Ingredients:
2 slices smoked pork bacon- pan fried
2 nos egg- sunny side up and sprinkle some ground black pepper and salt
1 slice of toast- wholemeal bread with slightly salted butter and Orange marmalade
1 cup of Milo kosong kau...................x10 kau
1 glass of water

Lap Cheong Omelette

Ingredients:
Egg, beaten
Lap Cheong, sliced
Onion, sliced
Garlic, chopped
Oil
Salt and pepper

Method:
1. Season the egg with salt and pepper. Set aside.
2. Heat some oil in the pan, saute onion and lap cheong till brown.
3. Gently pour in the egg mixture cook until set.
4. Turn over the omelette and continue to cook for 1 minute.
5. Take the pan off the heat and slide the omelette onto a serving plate.
6. Ready to serve.