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

Stir Fried Tomatoes with Egg

A simple, cheap, yet all time favourite dish of my darling.

Ingredients:
3 nos ripe tomatoes, but into wedges
2 cloves garlic, chopped
1 nos egg, beaten
1 tbsp oil
1 nos spring onion chopped, for garnish

Seasoning:
2 tbsp Tomato sauce/Ketchup
1 tsp Oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/2 tsp salt
Dash of pepper to taste
Dash of sesame oil
5 tbsp water

For thickening:
1 tsp corn flour
3 tsp water

Method:
1. Heat oil in a wok, stir-fry garlic until fragrant.

2. Add in egg and stir well for 1 minute. Then add in tomatoes and stir well for further 3 minutes.

3. Add in seasoning and bring to boil.

4. Stir in the corn flour water to thicken the sauce. Sprinkle chopped spring onion and stir well.

5. Dish up and serve hot with rice.

Suggestion:
1. You may cook this dish with some meat like: chicken, prawn or pork. Simply cook the meat first, before add in the egg.

Tasty Crispy Salty Chicken Strips

This is an excellent dish I learned from a food magazine.
It is best to serve as snacks with drinks or as an appertizer.

Ingredients:
300gm Chicken breast meat, cut into strips
5 cups Oil for deep-frying

Marinade:
1/2 nos egg
1 tsp salt
1/2 tsp five spice powder
1 tsp ginger juice
Dash of sesame oil
Dash of pepper
1 tbsp shaoxing wine
1 tbsp corn flour
1 tbsp plain flour

Seasoning
1/2 tsp salt
1/4 tsp five spice powder
1/2 tsp ground black pepper

Method:
1. Mix chicken with marinade and marinate for 1 hour.

2. Deep-fry chicken strips in hot oil until golden brown. Dish and drain.

3. Heat up a clean and dry wok, add in salt and stir-fry at low heat until the salt is hot.

4. Add in five spice powder, ground black pepper and mix well.

5. Lastly add in fried meat strips and stir well quickly.

6. Dish up and serve.

Suggestion:
Served with some Thai Sweet Chili sauce or chili sauce.

红豆汤 / Red Bean Soup

Ingredients:

红豆 / Red Bean
果皮 / Dried Mandarin skin (1 small piece)
Sago
Water
Pandan leaves
Sugar / 冰糖 Rock Sugar

Method:
1. Wash the red bean once and drain.

2. Put red bean, dried mandarin skin, pandan leaves and water in a pot and bring it to boil till the bean is soft.

3. Soak the sago in a bowl of hot water, cover it for at least 10 minutes or till the sago is transparent.

4. Stir in the sago and mix well with the red bean soup.

5. Add sugar to taste.

6. Ready to serve.

Tips:
1. You may serve this cold. Just leave the soup to cool and keep in the refrigerator.
2. You may serve this with some 淡奶/Evaporated milk or Coconut milk for creamy taste.

Home-made Cucumber Sour Pickle II

This is another similar dish I made earlier... just in different shapes

Ingredients:

2 nos Cucumber, Cut into 2 inch

1 nos Carrot, Cut into 2 inch

1 nos Onion, Sliced

1 nos Red Chilli, Sliced

Sugar

Vinegar

Method:

1. Mix all the ingredients.

2. Keep in the container and soak it for 1 hour. Keep it in the fridge.

3. Ready to serve.