Rasberry Jam and Rosemarry Soy Roasted Pork

Ingredients
1kg pork belly (or pork roast), 230g raspberry jam, 2tbsp dried rosemary, 1 tbsp hot paprika, 1 cup Chinese shao xing cooking rice wine (feel free to use any sweet red wines if you want), 4 cloves garlic (finely chopped), 400g button mushroom (sliced), 8 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp brown sugar, 2tbsp freshly cracked sea salt and black pepper each, 2 tbsp corn flour, coriander to garnish, 1tbsp butter, extra 2 tbsp raspberry jam for the sauce.

the freshly-roasted pork sliced on the cutting board, I personally thought it would better if the meat was a bit more raw, or red-ish.

Method
1. Clean and score the pork belly on both faces with a sharp knife, rub it fresh cracked sea salt and black pepper.
2. In a mixing bowl, bring together 200g of raspberry jam, 6 tbsp light soy sauce, dark soy sauce, dried rosemary, hot paprika, sugar and cooking wine, mix well and rub thoroughly onto the meat, coating much of coarse ingredients onto the top skin layer, leave aside to marinade for at least 3 hours (overnight preferably).

3. Preheat oven to 200 degrees Celsius. Wrap the pork with aluminium foil, pour in all the extra marinade sauce as well, seal tightly. Roast over a layer of water in the oven for about 1 hour.
4. After an hour, loosen the seal of the wrap, exposing the skin layer of the pork to direct heat, roast another 20-30 minutes at 220-240 degrees Celsius to get a crisp skin layer. Remove from oven and leave in room temperature to cool.

5. To make the sauce, pour all the sauce from the roasting pan into a heated sauce pan, add in the sliced button mushrooms and bring to boil over medium heat, add the extra raspberry jam and light soy sauce when it starts to boil, make sure everything is well dissolved, add some black pepper powder if desired.
6. Dilute the corn flour with 4tbsp of water, stir in the sauce so that it thickens up, toss in the butter right after turning off the heat. Done, pour sauce over meat to serve.

*Note: feel free to add in fresh rasberry to the sauce, I just couldn't find them from the nearby store the other day.

Tags: pork, raspberry, rosemary, soy sauce, roast, wine, button mushroom

Rosemary - roasted Pork

This dish was made the same day as the green bean salad the other day, but somehow I thought it would be better for me to keep it until today to post it. Why? Maybe to celebrate the start of the session break? Haha Hooray! the long awaited break is finally here! Give this recipe a try over this break and you (or the dish) can easily become a hit!

Ingredients:
1 large strip of pork belly/ pork roast loin meat (about 1.5 to 2kg depending on the number of mouths you have to feed)
1/4 cup rosemary leaves (could use dried ones as well)
2 tbsp sea salt
1 tbsp brow sugar
1 tbsp vegetable oil
1 tbsp lemon juice

Method:
1. Preheat oven to 220 degrees Celsius. Score the pork skin using a sharp knife.
2. Toast the Rosemary and sea salt in a small frying pan over high heat until fragrant. Add in brown sugar at the end, toss well. Blend the mixture using a food processor. (skip this if you prefer a coarse biting texture)
3. Mix lemon juice and oil together, coat over pork skin. Rub the rosemary mixture onto the pork skin.
4. Roast in preheated oven for 30 minutes. Reduce the heat to 180 degrees Celsius and roast for another 30-60 minutes (depending on the meat's weight, extra 20 minutes per 500g). Done, serve hot with apple sauce.

Apple Sauce
1 Granny Smith green apple, 1 tbsp butter, 1 tbsp Cinnamon powder, 3 tbsp honey, 1/2 cup water, salt and pepper to taste.

Boil water in a sauce pot, braise peeled apple with lid covered until soft. Mash and stir through with cinnamon powder, butter, honey, salt and pepper. Done. (try substituting honey with maple syrup, this would bring out another dimension of the sauce)

Tags: Roast Pork, Rosemary, Apple Sauce

Dill Roasted Double Meat Strips with Buttered Brocolli Mash

In order to create a sense of sequence running in according to the festivals and special occasions, I really wanted to wait till all my pictures on my mooncake baking last week to come to me before I started to post again on my blog. However, it seems to be taking forever for my to get my hands on all of them. Hence I resorted to start straight away and leave that mooncake post to some other time, yet again, like last time.

Anyway, to start off again, I attempted to make a dish with two leftover meat in the fridge with a newly bought herb - dill seeds. This is the first time I have tried using dill and I really did not imagine how it would have tasted like, or look like, for that matter. The end result? Everyone was satisfied, they commented that the taste of dill was really mild, but its presence (smell) was undeniable, there was this mild flavour oozing out of the meat strips in every bite of it, so mild that as if it didn't exist, but when you get your mind over it, you suddenly realize, hey, that's not right, there is this special taste which is definitely not the taste of meat! That is how it is like, I tried my best to describe it, anyway, give it a try!

Ingredients:

about 300g of stir-fry pork and chicken breast fillet each, 2tbsp dark soy sauce, 2 tbsp oyster sauce, 1tbsp light soy sauce, 2 tbsp brown sugar, 1/2 cup Chinese shao xing cooking wine (or any sweet red wine, consider cherry), 5 garlic cloves, 1 tbsp vegetable oil, sea salt and pepper to taste, about 8 Shitake mushrooms (use more if desired), 3 tbsp dill seeds (lightly roasted), 1 broccoli, 2 tbsp butter.

Method:
1. Marinate the meat fillets and sliced mushroom with 2 tbsp of dill seeds, light and dark soy sauce, oyster sauce, wine, oil, sugar and salt and pepper for at least 15 minutes.
2. Roast 1/2 tbsp dill seeds in saucepan, melt butter together in the pan. On the other hand, steam the broccoli in a steamer until soft, mash the broccoli (or use a food blender for a finer texture) and add in the melted butter, mix well.
3. Roast the marinated ingredients for 40 minutes in a preheated oven at 220 degrees Celsius. Remove in between to turn the ingredients once. Done, remove from oven to cool before serving.
4. Lay meat on top of mashed broccoli, sprinkle with remaining roasted dill seeds.

Tags: Dill, Pork, Chicken Breast Fillet, Meat Strips, Broccoli, Mash, Butter

Mongolian Style Pork Slices

I got this recipe from Kylie Kwong after watching one of her show-ups on Saturday Cooks (Astro's AFC channel). It is a quick dish meant for busy office-goers nowadays. Kylie used minced beef while I opted for pork slices instead. Feel free to add in shredded carrots and chopped capsicums. I wanted to add them too but I could not get them last minute (so much for last minute shoppers, hah!)

Ingredients: (serves 3-4)
450g Sliced Pork
1/2 Chinese Cabbage Leafs (about 15 petals, finely chopped)
1/2 tbsp Sesame Oil
1 tbsp Chinese Shao Xing Cooking Wine
2 tbsp Crushed Black Pepper Corn
2 tbsp Vegetable Oil
3 bunches Spring Onion (cleaned and finely chopped)
2 tbsp Sea Salt
1 tbsp Soy Bean Paste
2 cloves Garlic (finely chopped)
2 slices Ginger (finely chopped)

Marinate:
1 tbsp Sesame Oil
1 tbsp Chinese Shao Xing Cooking Wine
1/2 tbsp White Pepper Powder
1 tbsp Light Soy Sauce
1 tbsp Oyster Sauce

Method:
Slice the pork, marinade with ingredients above and leave aside for about 5-10 minutes. Mix 2 tbsp salt with the chopped Chinese cabbage leafs (this is not going to be cooked, eaten raw) Heat oil in a wok, stir in ginger and garlic and fry til aromatic. Stir-fry the sliced pork for about 2 minutes or until they start to turn white (from raw red colour). Quickly stir in soy bean paste and cooking wine, followed by the black pepper corn, continue to stir fry for another 3-5 minutes. Stir in the sesame oil just before turning off the heat. Done. mix well with the raw Chinese cabbage leafs before serving.

Note: For spicy food lovers, substitute oyster sauce with Hoisin sauce and add in a couple of finely chopped Thai small chilies when stir-frying.

Heaven's Dragon Balls

During the last few days staying over Jon's place in Sydney, I managed to squeeze out some time out of my busy vacation trips schedule to make this dish. I had the idea for this dish since some time ago, and really wanted to get my hands on it to get it done, but obviously I did not manage to do so until the very last minute... I was inspired to make this dish after seeing some friends who often buy canned lychee to make desserts, and I've always wondered how the sweetness and the saltiness of the meat who blend together, well this is my first trial on it, it not bad I reckon, if I were to make it again, I would give it another twist, which I think it would taste even better! Well, let's go into the preparation of the ingredients...

Ingredients: (makes about 20, depends on how many lychees are there in the can)
1pc Fish Fillet (I used Bassa, about 250g-300g)
300g Minced Pork
1 no. Canned Lychee
1 Egg (white and yolk separated)
2pc Italian Oiled Anchovies
4 stems Chives (finely chopped)
2 tbsp Dried Chili Flakes
1 tbsp Light Soy Sauce
1 tbsp Black Pepper Powder
1 tbsp Sesame Oil
3 slices Ginger (finely chopped)
2 tbsp Corn Flour

Method:

This time I included a lot of pictures just in case methodological description is not enough, like people say, a picture tells a thousand words. First of all rinse and drain water from the minced pork and bassa fillet. Use a knife or spoon to crush both meat and mix well.

Do everything on a cutting board, makes things easier, I used knife throughout the whole process, add in the sesame oil, chopped ginger, corn flour, Italian oiled anchovies, one egg's white, light soy sauce and pepper and mix well with the two meat.

The Italian oiled anchovies should be salty enough, hence I did not add any salt into the mixture, if you fancy more salty food, feel free to add 1 tbsp or 2, make sure to add a bit of sugar to sweeten it at the same time, or it will be dead salty.

Once the meat is well seasoned, leave it to rest for about 15 minutes, then start beating the meat vigorously with a cutting knife, this has to be repeated continuously for at least 10 minutes, or until all the meat is well mixed (i.e. you cannot see the difference of fish and pork, and the mixed meat is tender and has some elasticity in it, hard huh?)



Do not forget to add in the chopped chives as well, this will add another layer of flavour to the meat later on when the dish is done.

This is how the meat looks like after all the mixing and beating, no doubt it is a bit like making the ingredients for Yong Tofu. Anyway, I guarantee you this dish is different, try it!

Ok, now it comes to the excited part, filling up those lychees! Remove all the lychee meat from the juice in the tin can, tap dry with kitchen towel. If you want, you can mix all those lychee meat with 1 tbsp of corn flour, that will ensure they are all well dried up. Keep the egg yolk for the last...

Use a teaspoon and carefully scoop in the mixed meat, make sure not to tear off the lychee meat as they are really soft and 'brittle'. After filling up those lychee round and firmly, brush with plain water, making sure they are all filled in tact and will not drop out easily...

Last thing, cook'em! Steam them for only 10 minutes, at most 15 minutes, no more than that! Remove from steamer, leave to cool. Use 1/4 cup of lychee juice from the can earlier, bring to boil in a saucepan, beat yolk and pour over the boiling juice through a sieve, turn of heat after about 1 minute. Pour juice over steamed 'dragon balls', sprinkle with dried chili flakes. Done, serve hot or warm.

*Note: The amount of meat given above is more than enough for the amount of lychee meat from one can of lychee, you can halve the proportion of the meat if you desire. If you prefer to use fresh lychee meat (due to its freshness), simply substitute the lychee juice with sugared water (remember, reduce consumption of sugar!). For those who are adventurous, try this, steam the dragon balls for 5 minutes then roast for another 8-10 minutes at 200 degrees Celsius. I think this will method will have an even better final result! Enjoy!

House Warming Potluck... Savoury Cups

I think everyone has this fascination with Pot Luck since the last time we had one when Lee Shean, Kum Tak and I moved into our new place. Fortunately, this time around nearing the end of the year, we had another one to celebrate Livee and Fui Kiat moving into their new place, it's really quite a nice place I think, but frankly speaking, Pot Lucks are seriously more about the food! HaHaHa! We actually had a lot of dish that night, thanks to people who cooked and Fui Kiat who took away some orders from one of the Chinese restaurants around. Well, I wish I had the pictures that we took that night, but they are all with Livee and Fui Kiat, hence as much as I want to post about that night's event, I could only talk about the dish I made, as those are the only pictures I have...



So let's turn to the dish I made, this time around I made Pi-Tee, if I remembered the name correctly, this dish is actually available at the Chicken Rice Shop back in Malaysia, my aunt made it once as well, but obviously I made some serious amount of changes to it, HaHa. The ingredients used for this dish is also frequently used for San Choy Bao (Lettuce Wrap) as well, so feel free to use Iceberg Lettuce if you don't feel like making those cups, but they're not any hard anyway...

Ingredients: (makes..A LOT)
2 pack Wanton Wraps (about 120pc)
500g Minced Pork
450g Fresh Bean Sprouts (finely chopped)
1 bunch Chives (finely chopped)
2 Red Carrots (finely sliced/shredded)
1kg Button Mushroom (rinsed and diced)
5pc Thai Small Chili
3pc Lump Sugar
3 tbsp Light Soy Sauce
3 tbsp Dark Soy Sauce
2 tbsp Sea Salt (add more to suit own taste)
5 cloves Garlic (finely chopped)
2 tbsp Brown Sugar
2 tbsp Black Pepper Powder
3 slices Ginger (finely chopped)
4 tbsp Vegetable Oil
4 pc Khaffir Lime Leafs (finely chopped)
100g Skinned Peanuts (crushed and toasted)

Method:
I've always tried to make the 'methods' section more formal so that is easily readable, but recently I like to give the informal 'paragraphing' method a try....To make the cups, simply fit the wanton wraps into a muffin tray, u can use two wraps to make a cup if you wish to, then you will get 60 cups, or if you really want to make a lot of it, just one wrap for each muffin hole will do.

Just fit one wrap into each hole on the muffin tray, there is actually a special mould that would make the cups a lot nicer, but obviously I do not have it here, so I used what I had... Bake each tray in a preheated oven for 8-10 minutes at 200 degrees Celsius. This baking time might vary with different ovens, adjust accordingly...

These baked cups are made of two wanton wraps each, it would be a lot small and cuter if only one wrap was used, but I like them this way...

As for the ingredients, it is just a matter of frying them altogether, but the procedure is important, make sure those fast-cooked ingredients are stirred in towards the end, so that they do not loose the texture... Start of by heating the oil in a wok, stir fry the chopped garlic and ginger until fragrant, add in pork mince and followed by black pepper powder, stir fry until all turns meat-white and thoroughly cooked. Add diced mushroom at this point, followed by brown sugar, stir fry for 3 minutes. Add in chopped chives and chili, mix well, add light and dark soy sauce, salt and lump sugar, there should be quite a lot of sauce in the wok by now, add some water if there isn't. Cover with lid, braise over low heat until boiling point. Remove lid, stir in carrots, leave to cook for 2 minutes before adding chopped bean sprouts, braise for another 2 minutes and repeat the same with the chopped Khaffir lime leafs for 1 minute. Done. Stir in crushed peanuts at the end before serving. Done. Serve ingredients on baked cups prepared earlier.

Close up of the savoury cups

The Flower Cups Arrangement

Sweet Vinegar Ribs

This is quite a effort taxing dish to make, but I think the outcome is really worth the effort. For those who like sweet and sour food, this is definitely a must try!


Ingredients: (serves 3-4)
1kg Chinese Spare Ribs
9 tbsp Dark Vinegar
5 tbsp Brown Sugar
3 tbsp Light Soy Sauce
2 tbsp Dark Soy Sauce
1 tbsp Black Sesame (lightly toasted)
1 tbsp White Sesame (lightly toasted)
1 to 2 tbsp Corn Flour
2-4 tbsp Water
Water
1 egg
Oil for frying
3 cloves Garlic (finely chopped)
3 slice Ginger (finely chopped)

Marinate:
3 tbsp Light Soy Sauce
1 tbsp Five Spice Powder
2 tbsp Chinese Shao Xing Cooking Wine
1 tbsp Sea Salt.

Method:
1. Chop the spare ribs into preferred sizes. Marinate with mentioned ingredients for at least 1 hour.
2. Heat oil in a wok, dissolve 2 tbsp corn flour with 4 tbsp water (can add more as long as the proportion is 1:2, make sure the batter is not too thick) and 1 egg. Coat ribs in batter and deep fry until they turn golden brown. Leave on kitchen towel to soak excess oil.
3. Dip all the ribs into hot oil again after all ribs are fried once, this is to release excess oil trapped in the ribs. remove from oil and leave aside.
4. Meanwhile, heat 3 tbsp of oil in a wok, stir in chopped ginger and garlic and fry until fragrant. Throw in the fried spare ribs and stir-fry for 2 minutes.
5. Add into the wok 6 tbsp dark vinegar, 3 tbsp brown sugar, dark and light soy sauce, mix all ingredients well, add water to cover ribs and cover with lid, braise over medium heat for about 30 minutes or until the water has reduced to less than 1/4 of the initial water level.
6. Remove lid, stir the ingredients a thoroughly, add in the remaining brown sugar and vinegar, mix well, add one small bowl of water, cover with lid and braise over high heat until the ingredients start to boil.
7. Remove lid, give the ingredients a good stir, turn off heat, done. Sprinkle with toasted black and white sesame before serving.

The Modest Treasure Box

It has been quite some time again since I posted my last dish, I think I will not be able to make hit more than 15 dishes this month, all thanks to my assignments at uni. =( My brain has been thinking a lot of my design rather than food recently, well, it is good in a way I reckon, but bad for the little chef inside me...


But anyway, check out this 'Modest Treasure Box', a simple dish that was inspired from last weekend's "Cook of The Year" event held by UNIBUDS. In fact, I got quite a number of ideas from that event, just that time has been prohibiting me from making any of those ideas come to post! Just grumbling for the sake of it! ^^




Ingredients: (makes 12)
900g (12 pieces) Fresh Tofu
300g Minced Pork
2 tbsp English Mustard Sauce
2 tbsp Crunchy Peanut Butter
2 tbsp Light Soy Sauce
1 tbsp Black Pepper Powder
1 tbsp Vegetable Oil
1 Egg
1 tbsp Cornflour (mixed with 2 tbsp water before use)
3 tbsp Five Spice Powder



Method:
1. In a bowl, mix minced pork, English mustard, peanut butter, light soy sauce, black pepper powder. In another bowl, mix vegetable oil, cornflour and egg. Mix two bowls of ingredients together at last until it forms a paste-like form.
2. Rinse all the tofu thoroughly, pad dry with kitchen towel, coat all tofu pieces thoroughly with five spice powder.
3. Handling the tofu, cut off the 1/3 top of a piece of tofu, score a square outline on the remaining 2/3 of the tofu, dig out the content carefully with a spoon. Repeat with remaining tofu.
4. Scoop in some mixed paste into the hole on each tofu, press firmly to ensure it is full, cover back with top piece of tofu. Repeat with remaining tofu.
5. On a baking tray, place a sheet of aluminium foil, oil with butter or vegetable oil. Arrange tofu on top of aluminium foil. Bake in preheated oven for 30 minutes at 200 degrees Celsius. Done. Serve hot or warm.

Finally got it RIGHT!!!

I have been trying out how to work this self-created recipe right a few times, and yesterday night was really a rewarding experience as I finally got it right!

Ingredients: (serves 1 big eater)
3pc Middle Cut Bacon

25g Black Woody Fungus (finely chopped)

3 cloves Garlic (finely chopped)

3 petals large Chinese Cabbage

2 tsp Sugar

2 tsp dried Oregano
Pepper and Salt to taste

Method:

1. Steam the Chinese cabbage for about 5 minutes or until just slightly soft beforehand, leave to cool.

2. Meanwhile, chop the black woody fungus and garlic, mix well, season with sugar, oregano and pinch of salt and pepper.

3. Lay one piece of cabbage on a dry surface, top with bacon, spread over with some pepper, add about 1tbsp black woody fungus mixture on top, roll over, make sure the wrap is tight, hold with toothpick.

4. Repeat with the other two pieces of cabbage and bacon.

5. Place the wraps in a roasting bowl, cover with aluminium foil. Place bowl on top of a tray filled with some water. Bake in pre-heated oven for 20 minutes at 250 degrees Celsius.

6. Remove bowl from oven, remove aluminium foil, put bowl into oven again (without the tray) and roast for 5-10 minutes at 200 degrees Celsius. Done.

The picture shows how it looks like after the final roasting process, I personally like the 'slight;y-burnt' effect that the roasting gives. But remember don't overdo it, it will taste weird. I are my warps with a simple spaghetti dish, give a good drizzle a spicy chili sauce, it literally brings the entire dish to another level of enjoyment!

Steamed Pork Ribs with Fermented Black Bean and Wolberry Fruit

I remember back in Malaysia there when I use to visit any Dim Sum stores for morning yum cha sessions, there would always be this dish on the selection tray, but in most cases I would take this dish, as I thought there was nothing special about the dish, might as well get other dim sums. But now when I am here in Australia, I just couldn't help to miss that particular dish ( I did try it for once or twice). Hence, when my friends asked me to make something out of the pork ribs they bought, this dish came straight into mind, and guess what, my friends liked it! Haha



Ingredients: (serves 3-4)
800g Pork Ribs (try American Pork Ribs, that is what it is called in Australia)
50g fermented Black Bean
50g Wolberry Fruit
10tbsp Chinese Cooking Shao Xing Wine
1 tbsp Sesame Oil
1 tbsp Dark Soy Sauce
3 tbsp Light Soy Sauce
3cm Ginger (finely chopped)
2 tbsp Black Pepper Powder



Method:
1. Chop the ribs into desired sizes, I did mine 1cm slices, as the meat that I used was not American Pork Ribs, more of pork rib meat. If you are using American Pork Rib, it should be about 3cm copped cutlets.
2. In a bowl, mix shao xing wine, sesame oil, ginger, salt, dark and light soy sauce together with the ribs. Leave to marinate for at least 1 hour. I did mine 2 hours plus.
3. Soak the wolberry fruit and fermented black bean separately, drain the water before cooking, mix into the mixture earlier.
4. Steam for at least 15-30 minutes, depending on bowl or plate size, and the steamer size, but 20 minutes should generally be sufficient to get all the ribs cooked thoroughly. Serve hot.


Note: Stir and mix all the ingredients well upon removal from steamer.

Apple and Bacon Roll with Cinnamon Honey Sauce

FEELING STRESSED! The assignments and the submission to meet next week is simply driving my nerves to breaking point! Everyone in the household is under immense pressure and we hardly talk as everyone is thinking of their work and their progress. How to overcome that?

DON'T THINK ABOUT IT!!!

Now here's something really worth thinking about, I reckon cooking is really theraputhic, anyone with me? Making something simple everyday gives you certain sense of achievement! >.< In addition to that, you (well at least myself) get feel relieved and happy deep inside when you see something nice created with your own hands. (This reminds me of Su Yin's cakes) But anyway, check out the recipe...



Ingredient: (serves 1)
1 strip Middle Bacon
1/2 a Large Apple (use Royal Gala if red or Granny Smith if Green) (diced, or cut into chunks)
2 stick Celery (coarsely chopped)
2 tsp Cinnamon Powder
1 tbsp Honey
1 tbsp Butter
1/3 cup water
Few Basil Leafs (coarsely chopped, add some to pot of boiling water)
Salt and Pepper to taste

Method:
1. Place bacon strip in a pot of boiling water, leave to braise for 3 minutes or less. Remove from water. Leave to cool for a couple of minutes.
2. In a bowl, mix all apple chunks with 1tsp cinamon powder and the rest of basil leafs. Lay bacon on dry surface, place some apple chunks on top of bacon and roll over carefully, hold with toothpick if neccessary. Roast in preheated oven at 200 degrees Celcius for 15 minutes.
3. Melt butter in a saucepan, add the remaining apples and sautee for a minute or two, add water, bring to boil, turn to low heat and slowly stir in honey.
4. On a plate, place chopped celery, top with roasted bacon, pour over with honey apple sauce. Done. Serve hot or cold.

Kai Choy and Roast Duck Stew

Back at home, mom and other relatives would always make this dish whenever we have leftovers of roast meat, particularly duck meat, roast pork etc. This 'leftover' situation occurs more often than not around some celebrations like Chinese New Years, Birthdays and so on. So what they usually do is that they just throw in all the leftover meats into a pot, add in Kai Choy and some other spices and make a delicious stew out of it for the next day. Having said that, this dish is not at all 'rugged' or 'low-class' so to speak. As the matter of fact, everybody likes the dish, and one might most probably find this stew in some chicken, duck, or some roast meat specialty shops.

Now, since I am here in Australia, the luxury of eating roast duck and other meats does not occur that often, and many thanks to Ham who shout us a roast duck one night after he won some cash from Star City, that we had some leftovers of various parts of a duck. From there, I suggested to make this dish. Hopefully everyone who tries this dish likes it...

Ingredients: (serves 5-6 person)

Leftovers from a Roast Duck (about 300g)

3 bunch Kai Choy

1/2 cup Dried Chili (soaked and seeded)

3 cloves Garlic (finely chopped)

1 tbsp Vegetable Oil

3 tbsp Tamarind paste (or 3pc Tamarind slices)

Water

The ingredients for this dish is actually fairly subjective according to people, you could use juicy and succulent duck meat or roast pork, or if you feel like it, just mix up any roasted meat you have. The amount of the meat is also not fixed, add more if you like more meat in the stew. The actual recipe used tamarind slices, I used the paste form as I could not find it around the area, but it's as good I reckon.

Method:

1. Heat oil in a pot and add chopped garlic and dried chili to stir-fry until aromatic. Beware of the spiciness of the dried chili at this moment.

2. Add in pre-soaked Kai Choy, stir fry for about 5 minutes before adding the duck meat. Cover with water slightly over the ingredients level.

3. Add in the tamarind paste, turn to low heat, cover with lid and stew for about 20-40 minutes. Add seasoning according to taste if necessary. Done. Serve hot.

Rosemarry Bacon Wraps

I once saw Jamie Oliver made this recipe in one of his many cookery series, and wanted to try it out for a long time, and I finally did. It is probably not as good as the one by Jamie, as I could remember bits and pieces of it. Having said that, this recipe probably is not 100% similar to that of Jamie's as well, I made it depending on some rough ideas on the one I saw before.

Ingredients: (serves 4)
4 stick of Asparagus
4 stem of Rosemarry
4 pc Bacon Strip
2 tbsp Olive Oil
5 tbsp Red Wine
Pinch of Pepper and Sugar

Method:
1. Hold the asparagus and rosemarry together, wrap around with bacon. Hold bacon in place with toothpick if necessary. Repeat with remaining ingredients.
2. On a baking tray, place the wrap lying flat, add seasoning to taste and sprinkle with olive oil and wine.
3. Bake in preheated oven for 20-30 minutes at about 200 degrees Celcius. Done.

Suggestion: Should only eat one at one time, as it is quite high in Cholestrol, given the bacon used. If possible, opt for untreated bacon and add Italian Achovies Fillet for the saltiness. Serve with a simple salad to compliment the strong flavour of the wraps.

Back From Trip, Derrick Rushing for the Lotus Roots

Hello everyone! I just came back from a couple of days trip in a few places, namely Wollonggong, Snowy Mountains and Blue Mountains and all of them was fantastic, went to heaps of places and ate some really good food as well. However, just as much as I would like to write about the trips, Derrick has been pushing me to write about a dish I made over dinner a few days before I took off for the trips. So, here you are, Derrick, hopefully you find it useful this Thursday...

Ingredients

375g Prepacked Lotus Root Slices

100g Fried Gluten (soaked in water until soft)

1/2 Carrot (Finely sliced) [use 1pc if using small carrots]

25g Black Woody Fungus (fienly chopped)

1/2 Red Spanish Onion (finely chopped)

2pc Kaffir Lime Leafs (finely chopped)

2 cloves Garlic (finely chopped)

2 tbsp Light Soy Sauce

1 tbsp Dark Soy Sauce

2 tbsp Vegetable Oil

1 tbsp Soy Paste

1 tbsp Spicy Soy Paste

250g Minced Pork

1 tbsp Sugar

1 tsp Black Pepper

Method

1. Rinse the lotus root slices and fried gluten, place on plate and steam until soft.

2. Heat oil, stir in chopped garlic and onion, fry until aromatic, followed by black woddy fungus and then the minced pork.

3. Stir in all the seasonings and stir fry until the meat are cooked thoroughly before adding the kaffir lime leafs, continue to stir the ingredients for a couple more minutes. Done.

4. Place on top of the steamed gluten and lotus root slices. Serve hot.

I actually improvised the usual way of frying minced pork to that of a more Thai-style one. This dish was in fact inspired by a dish that I had back in the Monastery at Boondanoon. I reckon those Winter Retreat participants must have tried the fry mince pork that the monastery's kitchen served us at our arrival day. Hence, if you try this dish, you might find certain relavance to Thai dishes, and I would not hesitate to tell you that Yes, it is imporvised from a Thai style dish. To end, let us pray for the happiness of mankind... Sadhu Sadhu Sadhu...

Stwed Ages Pork

Ingredients:

1kg pork belly

250g tofu puffs

250g tofu sticks

2 star-anise

1 cinammon stick

1 whole garlic

10pc lump sugar

8pc black pepper corn

6 tbsp light soy sauce

5 tbsp dark soy sauce

2-3 cups water (depending on pot)

Method:

1. Soak the tofu sticks in hot or lukewarm water until soft and tender, cut into desired length and sizes.

2. Cut the pork belly into desired sizes, place in a pot (claypot for best results)

3. Add in garlic, lum sugar, light soy sauce, dark soy sauce, cracked black pepper corn, cinnamon stick and star-anise.

4. Add water to cover pork and other ingredients by an extra of about 2 cm. Cover with lid, turn on heat to high and bring to boil.

5. Add in tofu puffs and tofu sticks, add water, give the ingredients in the pot a good mix, cover with lid and simmer over low heat for about 30 minutes.

6. Check the water level in the pot, make sure there is constantly certain amount of water inside. Check the taste as well, only add light and dark soy sauce if taste is too mild; close lid and continue to braise for another 30-45 minutes. Done, serve hot. ( I did mine for 1 1/2 hours).

Roast Pork

I bought a piece of pork, which I do not know the name of the part, looks very similar to Pork Belly, but it was not (the price justifies that). Hence I thought roasting it, for a couple of reasons. First, I never tried roasting pork, or making the renown "Xiew Yok" anyway, so I thought that this is a good opputunity to try it; and secondly, because I felt like eating Roasted Pork. lol Anyway, here goes...

Ingredients:

1kg Pork Belly

2 tbsp Sea Salt

2 tbsp Rice Vinegar

Marinade:

1 pc red fermented Bean Curd

1 tbsp Chopped Garlic

1 tbsp Chopped Ginger

1 tbsp Chinese Shao Xing Rice Wine

1 tbsp Mix Spice Powder

2 tbsp Salt

2 tbsp Sugar

Method:

1. Wash and clean the pork thoroughly, pat dry with kitchen towel. Score the back of the meat diagonally and horizontally. Rub Sea Salt all over the meat.

2. Rub the marinade thoroughyl into the meat, especially those score grooves. Leave for at least 30 minutes, the longer the better.

3. Roast the pork in preheated oven at 220C for 20 minutes. Make sure the skin side faces up. Remove from oven and prick all over the skin with a sharp instrument. i.e. fork.

4. Brush the skin with a good coat of Rice Vinegar. raost again in oven for another 20-30 minutes or when small little pop-up bubbles form on the skin of the pork. Leave to cool for about 15 minutes before chopping to serve.

For best results, Pork Belly is the best meat to use. Thanks Little Guy Bid Kitchen for the recipe, I modified it a bit, and the sauce is my own secret to keep...lol

The Longed Spare Ribs

It took me some time to find the so called 'spare ribs' that we use to have back in Malaysia, most of the butchery here do not sell it and some do not classify it as spare ribs, it goes into the 'bone' category i reckon. But Anyway, I FOUND THEM! They can only be found at a butchery near Paddy's Market, that's a bit sad huh? Means that it can't be found on the menu frequently, well, hopefully a taste in once in a blue moon is enough.

It took me some time to think how to cook the spare ribs, most of the ways required some ingredient that was not easily found in grocerry shops and markets, even if there was, it would be quite costly. But anyway, finally decided to cook it like my mom does. But I modified some of the procedures, as I was, partly busy, and other than that, lazy... HaHa

Ingredients:

1kg Pork Spare Ribs

50g Black Woody Fungus

2 cloves garlic

2pc Bean Curd Sticks (Fu Chok)

2tsp Sugar

2pc Lump Sugar

4tbsp Vegetable Oil

Marinate:

1pc Fermented Bean Curd

1tbsp Mix Spice Powder

1tbsp Corn Flour

1tbsp Black Pepper

2tbsp Chinese Rice Wine

2tbsp Light Soy Sauce

Method:

1. Marinate the spare ribs for at least an hour.

2. In a heated pot, add 3tbsp Vegetable Oil and lightly fry the Bean Curd Sticks, broken into smaller pieces earlier.

3. Add in the Black Fungus and sugar to cameralized it, followed by the garlices.

4. Add another tbsp of Oil, followed by the Spare Ribs, stir slowly until the rins begins to change colour.

5. Fill the pot with water just enough to cover the meat, throw in the lumps sugar, close lid and leave to simmer over low heat for at least 30 minutes to 45 minutes.

6. Watcb out for the sauce liquid level, so that the ribs are not burnt. Done. Serve Hot.

Mom's the Best!

It's only a few more days to Mother's Day and I thought of making one of mom's best recipes. It is simply easy and hassle free to make, plus, it is a great dish!

Now, a lot of people might think that it's going to be some sweet food, well sorry to disappoint anyone, it's a pork dish! Haha... Well, check out the recipe below, and make sure to try it, I guarantee it's going to be good, as agreed by many of my relatives who just love this dish of my mom.

Ingredients:

500g Pork Belly

50g Chinese Mushroom

6 piece of Lump Sugar

4 cloves of Garlic

1 tbsp of Brown sugar

1 tbsp Vegetable Oil

2 tbsp Dark Soy Sauce

2 tbsp Light Soy Sauce

1 tbsp Oyster Sauce

Water

Method:

1. Soak the Chinese Mushroom for 4 to 6 hours so that it is really tender. Otherwise, soak in hot water for at least 30 minutes. Slice and leave aside.

2. Cut the Pork Belly into approximately 1cm cubes.

3. Heat up a pot, put in the sliced mushroom and lightly fry over low heat for a couple of minutes. Add in the sugar and vegetable oil, continue to saute for a couple more minutes.

4. Add in the Pork, followed by Dark Soy Sauce, Light Soy Sauce, Oyster Sauce and enough water to cover the meat. Close the pot with lid and bring to boil over high heat.

5. Turn to low heat after boiling for about 5 minutes, braise for at least 30 minutes. In between that, constantly check the water level in the pot, make sure it does not dry off.

6. Make sure there is enough sauce left right before serving, add some water if there is not enough, and braise for 1 or 2 more minutes if you do so. Done! Best served with white rice or noodle. Enjoy!

Streamed Pork with Sweet Raddish and Tomatoes

Ingredients:

350g Pig's Loin (or other parts of which suitable for stir-frying)
80g Chinese Sweet Raddish (shreded)
2 Tomatoes

Marinade:

4 tbsp Chinese Shao Xing Cooking Wine
2 slices of ginger (finely choped)
1/2 tbsp of sesame oil
1 tbsp light soy sauce
1 tbsp yellow bean paste
1/2 tbsp chilie paste (or tom yam paste)
Salt and pepper to taste

Method:

1. Cut the pork into desired size, marinate for 20-30 minutes
2. Shred the Sweet raddish and place on top of the pork in a bowl (or plate) for steaming.
3. Slice the tomatoes and arrange on top of raddish.
4. Put to steam for at least 10 minutes, at most 15 minutes. Serve hot.