Finally, I get to try to make my own roast pork, have been reading about it from other bloggers and I have always wanted to try to make it. Long story short, my motto is to try to make as many of my or Hub's favourite dishes as possible....Well at least once and then I can decide if it's worth the effort to attempt it again. It is not too bad an attempt, I mean how bad can roast pork taste? I grilled it for about 35 mins and I have to set the temperature at 450F...It's almost like setting your oven to 'self-cleaning' mode. The grilling process is almost like making pop corn...really, you can hear the fats/skin pop : pI was so afraid that it will activate the smoke alarm....And I tell you, the grease in the oven!!...Don't think I will make this again especially not when I am staying in a apartment.
Made this Thai Silver Noodle Salad as side dish so that the whole dinner is not so 'gelak'. This salad can be found in most Thai restaurant and it is my favourite....The secret.....The right brand of fish sauce.....Really it's that simple. Here's the recipe:Thai Silver Noodle Salad
(Recipe from my cousin-in-law)
What you need:
1 bunch of tung hoon
2 big shallots, thinly sliced
1 bunch of corinder, chopped
4-5 Thai chilli (chopped)
1/2 tsp minced garlic
4 to 5 prawns
Juice from 2 limes
4 tbsp of fish sauce (use ONLY the Golden Boy Brand)
some chicken stock (I used instant packet stock mixed with water ratio 1:1)
Method:
- Soak the tung hoon in water till soft (abt 10 mins)
- Meanwhile combine lime juice, fish sauce, garlic and chillies. Set aside
- Boil chicken stock mix and cook prawns in them, remove prawns when cooked
- Cook tunghoon in stock (about 5 mins) until transparent.
- Drain tunghoon and soak it in cold water (very much like cooking spaghetti)
- Combine tunghoon, coriander, shallots and prawns on a serving plate, pour dressing over.
- Enjoy!
NOTE: According to my cousin-in-law, you can boil the tunghoon in water instead of stock. But since I like the way she made hers, I used stock too.
Something to keep me occupied for a while ; P
4 comments:
HMmmmmm........ I can hear the cracking of the crispy skin, melting of the layer of fats in my mouth oredi....
Anonymous,
Haha..I made 2 pieces yday but only one has good crackling. The other a bit chewy...Guess I was too lazy to scour the rind with vinegar coz I don't ve any. I rub chinese rice wine instead...
oh you mean the trick of having a cripsy crust is to use vinegar?! i never knew that.
AO,
You are suppposed to boil 2 cups of water and 2 tbsp of vinegar, scald the rind of the pork belly only before you season it. Not too sure if it is suppose to aid in the drying process or the crackling process. I guess directly or indirectly...
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