Homemade Chinese Roast Pork

Made this today to share with my neighbours, recipe from QM but as usual I altered it ; ))
My secret roast pork rub *evil grin* Ok, I will reveal what's in it:
1. Black peppercorns & Szechuan peppercorns, about 2tbsp each. Fry them (without oil) and grind them into powder
2. Add 1tbsp garlic powder, 2tbsp sea salt, 2tsp sugar & 1 tsp five-spice powder

Score the pork (skin side) as many times as possible piercing into the fat layer. Then scald the skin with hot boiling water(skin only). Cool, rub the seasoning to the pork belly and leave it in fridge uncovered overnight.
Place pork on a roasting rack over a pan of water and bake at 360F for 2 hrs.
After 2 hrs, switch to BROIL and broil at 500F for about 15mins or till puffy!
Cool the meat and cut it with a cleaver skin side down. Enjoy ; ))

Sweet Bacon Jerky (Bak Kwa Style)

Pardon the picture, I have to shoot this with my little guy clinging on to my pants.
This is oily, fatty, sinful but VERY GOOD!!!! Yes, Sinfully Good ; )) Thanks for sharing S!
Plus it is so easy to do compared to Bak Kwa, I am going to make this for Chinese New Year from now on....

What You Need:
1 lb (abt 495g) thick cut, rindless bacon( cut into halves, lengthwise)
6-8 cloves garlic, smashed with the side of a knife
100g sugar
4 tbsp honey
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tbsp sesame oil
1 tbsp fish sauce
1 tbsp Huatiao wine or any rice wine
3/4 cup water

What To Do:
1. Mix all the ingredients (except bacon) in a microwave proof bowl.
2. Microwave for 1 min and stir till sugar dissolved. Let it cool completely
3. Add bacon into the mixture, make sure it is fully submerged. Marinate overnight or more than 12 hrs
4. Bake them at 365F for 10 mins
5. Switch oven to Broil (500F) and broil till brown abt 8 mins
6. Cool and enjoy!!

Note: Stay close once you switch to Broil as it burns easily..

Homemade Bak Kwa (Sweet BBQ Pork Jerky)

This has been on my to-do list for more than a year now, I somehow got this recipe from the internet couple of years ago but I can't remember the source. I twit it a little and it's really yummy ; )

I do not have to worry that I will not able able to eat Bak Kwa when I am overseas now!!!

For my foreign friends, Bak Kwa is pretty much like pork jerky except that it is sweet (kinda like honey pork jerky) and it is a must have during the Chinese New Year, as a gift to your parents, in-laws or clients whom you respect. And not to mention the long queue just weeks before the New Year, expect to queue up to 5 hrs a week before New Year and the price goes up a few weeks before New Year...
I managed to make 2 batches out of 1 kg of minced pork, but that only yields about 15 irregular pieces ; ( Have to make more next time!

Here's the recipe:

What you need:
About 1 kg of pork (use the fatty minced about 20-30% fats)
1 1/4 cup sugar
3 tbsp fish sauce
1/2 tbsp dark soy sauce
1 tbsp rose wine or chinese rice wine
1 tbsp cooking oil (unless you are using really fatty mince)
salt and pepper

What to do:
1. Mix all the ingredients together evenly (use your hands!)
2. Preheat oven to 175F
2. Line your work surface with aluminium foil (unless you don't mind cleaning the surface)
3. Spread the meat mixture between 2 sheets of parchment papers and flatten it using a rolling pin. Not too thin though(mine was a bit too thin)
4. Pop it into the oven (foil and all) and bake for 15 mins
5. Remove from oven, and peel off the parchment paper carefully. Increase oven heat to 375F
6. Cut into desired size (I use a pizza cutter) and line the slices onto a tray. Pop in into the oven for another 10 mins
7. Turn the slices over and change oven setting to Broiler mode, broil on Hi for about 5 mins or until brown. Stay by the oven as it browns really fast!!

Note:
If you are going to grill it on a open grill, you can grill it after peeling off the parchment paper. I guess it will taste better if you grill it but somehow broiling it gives it the "char" look too.

Sweet and Sour Pork

Made this for dinner last night, my first attempt...Not too bad...
Here's the recipe:

What you need:

Marinate-

About 500g of pork belly, cubed
2 tbsp corn flour
1 small egg
salt and pepper
some cornflour or plain flour for dusting

Sauce-

3 chinese soup spoon ketchup
2 chinese soup spoon sweet chilli sauce
1 chinese soup spoon white vinegar
1/2 chinese soup spoon sugar
400ml water
cornstarch mix

Veggies-

1 small onion, sliced thickly
1 big tomato, cubed
1 zuchinni, cubed
1 green/red pepper, cubed
1 cup lychee (optional)

What to do:
1. Marinate the pork for at least 1 hour
2. Coat pork with flour and deep fry till glden brown, drain
3. In a sauce pan, saute onion in some oil till slightly soften.
4. Add the rest of veggies and mix in sauce seasoning, add in water
5. Let it simmer for 10mins, add in starch mix to thicken sauce.
6. Transfer sauce into a bowl. Serve!

Note:
1. I split the sauce from the pork so that the fried pork will stay crunchy during dinner time and also to give Hub the illusion of 1 meat 1 veggie dish ; )
You can add in pork at step 5 if you want the traditional looking sweet and sour pork

2. Simmer veggies longer if you want them softer, I prefer them crunchy...

Ngo Hiang

Pardon my recent slack in posting....Sigh, I have become so attached to my D40 (which I left in NC) that I simply do not have the mood to take any food pics. Somehow I don't seem to like any of my pics taken from my compact point & shoot anymore...

Anyway made these a few days back and coming from a half Peranakan family this is a staple side dish in our family. The unique thing about Ngo Hiang is that every family has their own recipe... And this is my family's recipe:

What you need:
500gm minced pork (preferably not lean)
10 prawns, deveined and sliced
8 water chestnut, cubed finely
A few spigs spring onion, finely sliced
1 carrot, shredded
1 small onion, finely chopped
1 small pork liver, finely cubed (optional)
2 pcs of "soda" biscuit (I use Danone crackers), finely crushed
1 packet of Ngo Hiang wrapper (you may want to wipe the wrapper with damp cloth before wrapping as some Ngo Hiang wrapper can be very salty)
Seasoning
1 small egg
3 tbsp of light soya sauce
1 tsp of sugar
1 tbsp of Five Spice powder
1 tbsp of white pepper
1 tbsp of sesame oil

What to Do:
1. Mix all the seaonsing together in a small bowl ( I find it easier this way so that I get a even mixing of the wet seasoning

2. Mix everything (except the Ngo Hiang wrapper) together and leave it in the fridge for at least one hr

3. Cut the Ngo Hiang wrapper to desired size and scoop the meat mixture onto the wrapper and roll it up. You can use a bit of cornstarch water to seal the corners

4. Put the Ngo Hiang rolls into a steamer and steam it for about 10 mins

5. Deep fry the Ngo Hiang until golden brown and serve with sweet dark sauce.

P/S: You can skip the steaming part if you are making small Ngo Hiang but I usually steam mine as I will only deep fry about 4 Ngo Hiang each time. I keep the rest in the fridge or freezer for later use.
This recipe yield about 13 medium Ngo Hiang.

Braised Pork with Dried Scallops

Like any typical Teochew, I love my braised meat. I couldn't resist the temptation when I came across this Hai's Braised Meat Paste and decided to give it a try.
I have been using a lot of premixes lately, mainly because I am just cooking for myself and it really save the hassle of buying too much ingredients and stocking up my fridge to the brim...

What you need:

Pork Shoulder
Hai's Braised Meat Paste
500ml water
1 whole garlic (skin intact)
2 pcs dried scallops
A handful of dried wolfberries
1 bunch of coriander, chopped

What to do:
1. Fry garlic in some oil till brown
2. Add in meat and brown
3. Add the paste and water
4. Boil the mixture
5. Transfer into slow cooker and cook on high for about 3 hours
6. Serve with coriander

Added my favourite baby kailan (boiled, tossed in oyster sauce & sesame oil) and that's my dinner this weekend ; p

Sinful Roast Porkie

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 : p

I 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:

1. Soak the tung hoon in water till soft (abt 10 mins)
2. Meanwhile combine lime juice, fish sauce, garlic and chillies. Set aside
3. Boil chicken stock mix and cook prawns in them, remove prawns when cooked
4. Cook tunghoon in stock (about 5 mins) until transparent.
5. Drain tunghoon and soak it in cold water (very much like cooking spaghetti)
6. Combine tunghoon, coriander, shallots and prawns on a serving plate, pour dressing over.
7. 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

Stir Fry Pork and Kidney with Ginger

Think I finally mastered it, Stir fried kidney with lots of ginger. My MIL can cook this very well, but somehow she is not willing to share the recipe....Maybe the maid cooked it not her?! keke..

I spent the whole afternoon cleaning the kidneys and rinsing it, maybe I am paranoid but the pork kidneys here seem to be more pungent than the ones back home....My hands stinked the whole afternoon. Well, the boys like it so I guess it's worth it although I hardly touch the kidneys...Here's the recipe:

Stir Fry Pork & Kidney with Ginger

1 pair of pork kidney (deveined and make criss crosses on it)

200gm sliced pork (optional)

1 big thumb of ginger, juliened thinly

2 stalks of spring onion, sliced about 2 inches long

2 tbs oyster sauce

1 tbs dark soy sauce

1 tbs sesame oil

2 tbs rice wine (or Hua Tiao)

2 tbs sugar (my MIL uses honey)

1 tbs wolfberries, soaked with a bit of hot water (optional)

150ml water

cornstarch + water (as thickening)

Method

1. Scald kidneys with boiling water (I prefer to get rid of the pungent smell) & drained
2. Stir fry ginger with sesame oil till frangent and brown
3. Add in spring onion
4. Add in pork, wolfberries and all the seasoning except water
5. Add in kidneys and stir fry it till well mixed
6. Add in water, cover for 5 mins
7. Add in thickening
8. Enjoy!
   

Made this Stir Fry Black Pepper Beef with Celery & Mushroom in case T doesn't take kidneys. I used Lee Kum Kee's Black Pepper sauce. It was disappointing as it is more sweet than firey, the boys kept insisting the 2 dishes were made with the same sauce....Sigh *roll eyeballs*

The boys are into their Playstation, Hub kept giving excuses that he needs to go to T's apartment to 'discuss work'....Sigh, since he has been studying very hard for the past few days and their exams are over I allowed him to go and enjoy himself.....Boysss......

Char Siew for Dinner

I have already started cooking since last week, but I have been trying to get accustom to my new kitchen especially the electric coil stove. It's so difficult to control the heat with electric coil!!! Everything taste so different.....Plus the asian grocery stores don't stalk any of our familiar brands of sauces (unlike Perth), they don't have chilli sauce too!!! I have to use soy sauce made from California, tamarind from Vietnam, chilli sauce from China etc..

So that explained why I have not been posting much cooking blog lately. I have been cooking for 3 since last week.....No, I am not pregnant if you are wondering.....I am cooking for Hub's colleague T.
The poor boys have to eat my trial and error dinners....

So I decided to do my fool proof char siew aka chinese honey pork...It was a hit.....But T was on strict diet so he can only eat a few pieces....Poor thing coz the lady fingers were a flop, it was too sour again bcoz I was using Vietnamese tamarind....Have to use less....

Chinese Honey Pork

Made these for dinner last Sunday, I have tried making these many times before and I must say by far this is the best attempt. Mainly because I used pork belly as compared to lean pork, it really makes all the difference....Plus Happy Belly loves fatty meat....

Here's the simple recipe:

300g pork belly

2 tbsp of Lee Kum Kee's Char Siew Sauce

1/4 tsp of dark soya sauce

1/2 oyster sauce

1 tbsp of Hua Diao Wine or Chinese Cooking Wine

What to do:

Cut pork belly lengthwise if it's too thick.

Marinate meat for 2 hours

Grill in preheated oven (200C) until dark golden brown or juice runs clear when pierce at the thickest part (about 30mins)

Love me... Love me not

I have a love hate relationship with Parmesan cheese; I hate it when it's 'raw' like the ones you sprinkle in pasta or pizza(it smells like baby's puke....yUcks) BUT the smell transform into this beautiful aroma once you grill or fry it ; ) and I can never get enough of it.....Maybe Happy Belly is just contradicting herself as usual...*Grin*

Made this last night for dinner, I must say it is really fuss-free. I started preparing it when Hub called to say he's leaving office and dinner was served once he step in half an hour later....It's a matter of organising your time...Happy Belly is a good time manager....lol

Parmesan Pork Schnitzel

Ingredients:
2 pieces of pork chops
1 egg, beaten
2 cups of panko/Japanese breadcrumbs
¾ cup grated parmesan cheese
1 tsp seasalt
1 tsp black pepper
Butter for frying

Method:

1. Pound the pork chops with meat mallet to tenderise the meat
2. Rub salt and black pepper on meat and set aside for 15mins
3. Mix cheese with breadcrumbs in a plate
4. Dip pork chops in egg and then coat it with breadcrumb mixture
5. In a saucepan, melt butter and fry the meat till golden brown
6. Serve with side dishes.

A close-up view:

Exactly what Hub wants in a dinner; Meat, Carbo, Veg and even Beans (His idea of perfect balanced meal). Hub gave his both thumbs up so I reckon it's a 10...

Happy New Year !!!

Finally got my laptop up and running, still have one more post from last year…and before I forget, let me add my last post from 2007.

My MIL wanted a potluck Christmas dinner at her place and she ask what am I going to prepare, I gamely suggested honey back ribs. Honestly speaking I have never cook with ribs before except Bak Kut Teh. So they are all my guinea pigs!!! Happy Belly loves to create new recipes *evil grin*

I toyed with ideas on how to make the ribs maintain their moisture as I grill them to perfection. I decided to soak them in salt water so that it can retain most of its moisture, as I browse through the internet, I realized that there’s a method called osmosis (we learnt that in chemistry last time!). By soaking the meat in salty water, it helps to swell up the cells of the meat and help it to retain its moisture during grilling.
It also breaks down the protein matrix (denaturize) in the meat (though it does not tenderize it) and makes it juicy. Set. Happy Belly is going to do that…

I filled up my metal bowl with half cup of salt and enough water to cover the ribs for 1 hour. Drained it after 1 hour and then let it sit in the fridge for another 1 hour to stabilize. After which I marinade it with Marks & Spencer’s Smoky BBQ Marinade and grated lemon zest from 1 lemon for that tangy citrusy bite. I left it in the fridge overnight.
And this is the results… Hub and ILs gave their 2 thumbs up and personally I think it is really juicy and nice, I am glad I added the lemon zest as it really add that tangy bite.

Personally I don’t think I will do this again as it require too much effort and wasted too much electricity. I have to grill them for 3 whole hours and stand by the oven to baste them regularly every 20mins to achieve this camaralised result!