Assam Chilli Prawn & Pork Belly

 

Ingredient A:
1 inch tumeric, remove skin

80g Red chilli, remove seed, cubed

60g red onion, cubed

20g shallots, cubed

2 tbs oil for blending

Ingredient B:
2-3tbs oil for wok 

300g Prawns

150g pork belly

Ingredient C:

20pcs kariff lime leaves, remove centre stem

20g assam paste, add 2 tbs water and mix

Salt

Sugar

Method: 

1. Blend ingredient A together.
2. Add in oil and heat up wok.
3. Add blended ingredients to wok n slowly fry.
4. May need to add more oil.
5. Fry the chilli paste till red in color in low heat, keep stirring, takes about 15-25mins.
6. Add in kariff lime leaves.
7. Add in pork belly and prawn.
8. Add in rest of ingredients C to taste.

*** All ingredient is estimation, adjust according to your preference.

Braised Pork Belly (Kong Bak)

Ingredients:

Pork belly 6 pcs (2 inch wide)

4 cloves garlic

2 shallots

1 star anise

1+1 tbs dark thick soy sauce

1 tbs light soy sauce

6 pcs rock sugar cube

1 tbs hua diao cooking wine

1 tsp five spice powder 

1 tbs oil

1 cup water

Method:

1. Boiled water, add in pork belly and boil for 5mins.
2. Rub five spice powder + 1 tbs dark soy sauce on pork belly and marinate for 20mins.
3. Heat up oil, add in sugar, when melt, add in the pork belly and coat with the cameralise.
4. Add in water and the rest of ingredients and braised for 1-1.5hrs.
5. I add additional 1/4 cup of water every 20mins, adjust accordingly.

Glutinous rice

Ingredients:

5 small dried mushroom (soaked in 2 cup warm water)

2tbs dried shrimps

3 garlic chopped

6-7 shallots sliced

1cm strip Pork belly sliced (marinate with pepper and salt)

1.5 cup glutinous rice

2-3 tbs peanuts (roast for 10mins)

Seasonings:

1tsp dark soy sauce

1.5 tbs light soy sauce

pepper

1tbs oyster sauce

Method:

1. Pour oil just enough to soak in shallot (in a cup) and put in microwave for 2m30s-3mins. Oil cannot be too much or it will take much longer.
2. Turn on rice cooker, add in dried shrimps and garlic, and the oil from shallot to fry.
3. When fragrance is out, add in pork belly n fry.
4. When cook, add in glutinous rice, peanut and shallots, stir and mixed.
5. Add in mushroom water, seasonings and press cook again.
6. Top with corriander (optional) and served.

Pig Stomach Soup (猪肚汤）

Ingredients:

300-400g pork ribs

1 big handful ikan bilis

2 tbs barley

1-2 carrot, chopped to big pcs

8 chicken feet

1 pig stomach, washed

1 tbs white pepper seed

4 garlic clove with skin, washed

1 sweet intestine (optional)

4 bowl water

Method:

1. Blanched the pork ribs and chicken feet (when water boiled, put all inside for 3mins and turn off fire). 
2. Boiled water, add in pork ribs and chicken feet.
3. After 10mins, add in the rest except sweet intestine.
4. Boil for another 10mins, add in sweet intestine and turn off fire.
5. Transfer the pot to thermal and leave it for 6-7 hours.
6. Salt or light soy sauce to taste when ready.

If using fire, after boiled turn to low fire and simmer for 2 hrs.

Add in sweet intestine in the last 20-30mins.

Tip for washing pig stomach

Trim off the white fats, turn over the stomach inside out. Apply 1 tbs oil + 2 tbs corn flour on the stomach, rub all over it. Wash it off.

Then apply 1 tbs salt + juice from 4 limes or 1 lemon, rub all over the stomach. Wash it off.

Blanch it with hot water and done!

Nonya Dumpling

Ingredients A:

1kg glutinous rice (soak with water 3-6hrs)

2tbs pork lard oil

2tbs pork lard, chopped

0.5tsp salt

0.5tsp msg

Ingredients B:

450g minced meat (prefer belly or leg, more fatty)

60g dried mushroom, diced

300g candid sugar (winter melon sugar candy)

10-12 garlic, finely chopped

15-17 shallots finely chopped

100g dried shrimps, pounded

Dried leaf (wash clean and soak overnight)

Condiments (adjust to own taste)

2 tsp five spices powder

5 tsp coriander powder

2 tbs dark soy sauce

1 tbs light soy sauce

1 tbs sugar

Dash pepper

Method: 

1. Fried garlic, onion, dried shrimps till fragrance.
2. Add in mined meat and mushroom.
3. Add in all condiments, adjust to taste accordingly.
4. Add in candid sugar
5. Dish out and leave in fridge for at least 4 hrs or overnight.

1. Drain out all water from rice.
2. Add the rest of ingredients A and mixed together. 
3. Scoop 1tbs rice to the leaf
4. Add 2 tbs meat to the fillings.
5. Add 1 tbs rice to the fillings and close up the dumpling.

Japanese Hamburger Steak, Onion Soup with White Rice

There are some typos and tweaks in the recipe.

So I have noted down the followings.

Hamburger steak

Ingredients:

Minced pork 100g 

Minced beef 50g

Onion, halved, chopped

Egg, half (30g)

2 tbs Bread crumbs

Dash of Salt

Dash of Pepper

Dash of Nutmeg

1/2 tbs Cooking oil

Method (yields 2 patties):

1. Microwave onion for 1min.
2. Mix all ingredients together.
3. Split the meat mixture into 2 portion and mold it into round shape.
4. Squeeze the meat and throw onto palm a few times.
5. Heat the pan, add in cooking oil.
6. Pan fried each side of patties till brown color (approx 1-2min each side), no need to be fully cook.
7. Dish out and leave aside.

Tip and tricks:

1. Original recipe yields mixture of beef and pork. I prefer using more pork than beef.
2. If using japanese onion, do not need to microwave before adding into meat mixture. This step is for local onion as it is more spicy.
3. I do not have nutmeg and I substitute it with coriander powder.

Stewed sauce

Ingredients:

3 tbs cake flour

10g butter

1/4 onion, sliced

Mix together

200g water

1/2 tsp chicken stock powder

2.5tbs worchester sauce

1 tbs ketchup

Method:

1. Fried the cake flour in pan till brown in color, dish out.
2. Add in butter, onions and fried till onion softened,
3. Add in cake flour slowly and stir evenly.
4. Add in water mixture.
5. When boiled, add in meat patties, covered and simmer for 5mins.
6. Dish out the patties.
7. If sauce is not thick enough, simmer a little longer.

Tips and tricks:

1. I substitute worchester sauce with Lee & Perins sauce.
2. Original recipe yields 2 tbs ketchup but I prefer not too sour.

White Rice

Ingredients:

140g japanese rice

155g water

Parsley (dried), optional

Method (yields 2 small portion):

1. Wash and polish the rice a few times.
2. Soak rice for 30mins.
3. Strain out water.
4. Add rice and water into pot, covered.
5. Turn on high heat.
6. When boiled, immediately turn to low heat for 10mins.
7. Done and dish out.

Tips and tricks:

1. Timing for cooking rice very important.
2. Do not open the lip during cooking.
3. Non stick pan is better.

Onion Soup

Ingredients:

1/2 Onion, sliced

400g water 

1tsp chicken stock powder

Dash of salt

Dash of pepper

Method (yields 2 bowls):

1. Add all ingredients into pot and bring to boil.
2. When boiled, turn to medium heat for 10mins.
3. Add in salt and pepper to taste.

Homemade Char Siew

 Easy homemade Char Siew!

Ingredients A:

500g pork belly (skin removed)

1 tbs oil

1 tsp sesame oil

1 tsp Dark soy sauce (thick)

1 tbs oyster sauce

0.5 tsp pepper

1 tbs honey

1 tbs sugar

0.5 tbs rose wine (or shao xing chinese wine)

1.5 bowl water

Ingredients B:

2 tbs honey 

Method:

1. Heat oil.
2. Add in pork belly and ingredients A.
3. Adjust water accordingly, make sure it covers all the pork belly.
4. When boil, turn to low fire to simmer.
5. Turn side every 10mins and monitor the water and don't let it burnt.
6. Can add little more water if it dries up too fast.
7. 3-4mins before the ready, add in ingredients B. 
8. It will takes total 35-40mins.

I had try using other pork collar but is too stiff. Pork belly have more fats that will melt in your mouth.

Adapt from here and had made slight changes.

Homemade Crispy Roast Pork

Ingredients:

500g pork belly

1/2 tsp five spice powder

2 tbs sea salt

1-2 tbs vinegar

Method: 

1. Wash and dry pork belly at least 3hrs in room temperature or dry in fridge overnight.
2. Poke the skin throughout with skin pricker or something sharp.
3. Rub salt and five spice powder on the meat.
4. Preheat oven at 200degree.
5. Bake for 20mins.
6. Brush vinegar on top of the skin and turn the function to upper grill for another 5mins.
7. The skin will start to cracking and blister all over.
8. The skin must be slight charred or charred to make sure the skin is crispy.
9. Bring it out and use a serrated knife to scrap off the charred bits.
10. Let it rest for 15mins before chopping it to serve.

Hainanese Pork Chop

Ingredients:

400g pork loins, sliced (0.5cm width)

2-3 red onions, cut into wedges

1 tomatoes, cut into wedges

15-16 soda cream crackers, crushed to small bits

0.5 cup frozen green peas

2 garlic, chopped

1 big potato, cut into wedges

Seasoning (marinate for 2hrs):

0.5 tsp salt

1 tsp oyster sauce

1.5 tbs sugar

1 egg

Gravy:

1 tsp salt

1 tbs Lee & Perins sauce

1 tbs HP sauce

2 tbs oyster sauce

1 tsp sesame oil

4 tbs ketchup

3 tbs sugar

1 tsp chilli sauce

dash of pepper

1-1.5 cup water (adjust to own taste)

Method:

1. Deep fried potatoes till golden brown. Dish up.
2. Coat pork chop with bread crumbs and deep fried till golden brown and dish up.
3. Pour 2 tbs oil, heat up and add in onions.
4. When onions slight brownish, add in garlic and green peas.
5. Then add in tomatoes and gravy.
6. When boiled, turn off fire and pour over the potatoes and pork chop.

Bak Kwa

Ingredients:

1 kg minced meat (pork belly or twee bak)

200g sugar

2 tbs light soy sauce

1 tbs Hua diao wine

1 tbs oyster sauce

1 tsp dark soy sauce

1/2 tsp five spice powder

dash of pepper

3 tbs honey

Method:

1. Mix all ingredients together and store in fridge for at least 2 hrs.
2. Place half the mixture to baking paper, cover with clingwrap and use a rolling pin to roll it flat.
3. Place it on baking tray and bake for 20 mins at 79-80 degree.
4. Remove it from oven, cut it to desired shape and grill it at 240 degree for 7-8mins.

*** First round bake use low heat to dry the meat. Too high heat will cause the meat to shrink.
Check five spice powder still smells good, too long will cause it lose its flavour.

Wanton Soup

Ingredients 1:

150g minced pork
3 chopped water chestnut
Dash of pepper
1 tsp sugar
1 tsp oyster sauce
1 tsp light soy sauce
Pound- 2 small sole fish (place it in oven for 7-8mins OR microwave for 1min on high)
Wanton skin

Ingredients 2:

1 handful ikan bilis
1 handful dried soy bean


Method:

1. Add ingredient 1 together and placed it in fridge for an hour .
2. Bring out and put it in wanton skin. approx, 1cm mixture in 1pcs wanton skin.
3. Wrap it all up.
4. Boil a pot of water, when boiled add in wanton.
5. It is done when the wanton floated up. Dish up.
6. Boil ingredient 2 for 20mins.
7. Add in 1/2 tsp sugar.
8.  Drain away the ikan bilis.
9. Add in the wanton into the soup and is done!

Ipoh Hor Fun

Gravy for Hor Fun:
(Serve 2)

Ingredients:
5 big dried chinese mushroom
2 cup water
1 tbs oyster sauce
1 tsp light soy sauce
1 tsp sugar
dash of sesame oil
Starch (1tbs corn flour + 1 tbs water)


Method:

1. Boil the ingredients (dried mushroom, water, oyster sauce, light soy sauce, sugar) together for 30mins on slow fire.
2. After 30mins, add in starch and stirred evenly.
3. Once boiled, turn off fire and add in dash of sesame oil.

For the Deep fried Dumpling, use the same recipe for Wanton.
Instead of boiling the wanton, deep fried it.

Homemade Bak Kwa- Chef John See

Prefer not to use frozen meat, can use Twee Bak, pork belly etc...

After roll flat the meat, can either put it in fridge or use a hairdryer to cool blow it for 15-30mins before grilling it.

This is the gelatine recommended by the chef, can be bought in Sheng Shiong Supermarket.

Sweet pork belly

Ingredients:

Pork belly (sliced)
Curry leaves
Chilli padi (sliced)
1 tbs sugar
2tbs dark soya sauce

Seasoning:

Five spices powder
Salt

Method:

1. Mix five spice powder and salt on pork belly and set aside for 20mins.
2. Stir fry pork belly till golden brown.
3. Add in sugar and dark soya sauce. Mix well
4. Add in curry leaves and chilli padi, mix well and serve while hot.

Deep fried pork chop

Ingredients

Pork shoulder (sliced to approx 0.7cm)

cream craker (crashed to small bits)

Marinate (approx 4hrs)

oyster sauce

soy sauce

sugar

pepper

1. Apply pork to cracker bits
2. Heat wok with oil, medium fire
3. Deep fried pork chop when oil is hot

Asam sweet pork ribs

Ingredients:

1.5tbs oil

1tbs chopped shallots

2tbs soya bean paste

1tbs sugar

1tsp corriander powder

150ml water

Asam water

Method:

1. Fried shallots with oil till fragance
2. Add in soya bean paste, sugar, corriander powder
3. Add in pork ribs and fry evenly
4. Add in water and simmer in slow fire for 30mins
5. Lastly add in assam water to taste

***Readjust ingredients propertion by individual likings.