SCALLION PANCAKE

In my backyard, I plant a big round pot of spring onion,it time to pluck out all the spring onion,I think of this scallion pancake and surf the internet for the recipes,came out a few.I choose from christine blog and straight away I make this pancake.when finished pan fry this pancake.They praised the pancake taste delicious.

SCALLION PANCAKE

Ingredients:

250g plain flour

1 tsp sugar

1/4 salt

1/4 tsp instant dry yeast

150ml lukewarm water

100g dice scallion

1 1/2 tbsp oil

Method;

1.sift the flour into a large bowl,mix in the sugar,salt,yeast.Drizzle the warm water evenly into the flour mixture,gather all the ingredients together.Transfer onto a clean surface and knead into a doughuntil the surface is not sticky.

2.Transfer the dough into a lightly greased bowl.cover with a wet tea towel,set aside for 35 min.

3.divide the dough into 4 equal portion.With a rolling pin,roll each to a thin rectangle,season/sprinkle with salt,then lighly brush with oil an d evenly sprinkle diced scallion.

4.Roll the long end of the dough tightly,creating a long snake of rolled up dough.

5.heat oil in a pan over medium high heat,carefully transfer the pancake dough onto the pan and cook until both sides are lightly brown

PICKLED CORALLINE ALGAE

Coralline algae grown on the sabah sea,it said contain vitamin A,B1,B2,B12,C.and it has natural enzyme
it tasteless ,elastic and chewy.When soak in water,double in size.My youngest sister gave me this pack of coralline algae,I do not know the method of cooking ,she told me very simple to make this pickled coralline algae. A few year back,there is a documentary show on TV3 under majallah 3,how that cultivated coralline algae by bajau people living on sea.

PICKLED CORALLINE ALGAE

Ingredients;
A handful of coralline algae soak in water for 1 hour until it expand or rise,rinse a few time and drain it well.
seasoning;
Some young ginger,wash and shredded finely
Tangerine peel,use hand to shredded very fine ( get in chinese medical shop)
A tbspful of honey
some apple vinegar or any fruits vinegar will do
1 tbsp of lime juice.
method;
Put the soaked coralline algae in a big bowl,add all the seasoning and use a chopstick to mix well combine.
can consumed right away or put in the fridge.
Note;don;t soak too long,or it will become sticky,add the seasoning according to your taste or feel.

PICKLED CUCUMBER WITH DRIED SHRIMPS

If I have the ingredients in hand,normally I will make a small bowl of pickled veg to goes with pork or fried
meat.my husband and the youngest boy loves to eat sourish veg.

PICKLED CUCUMBER WITH DRIED SHRIMPS

Ingredients:
200g japanese cucumber
60g dried shrimps
1 red chilli (shredded)
3 bird eye chillies (shredded)
1 tbsp toasted sesame seeds
Marinade;
2 tbsp chinese rice vinegar
3 tbsp caster sugar.
Method.:
1.Rinse cucumber and cut lengthwise,discard the seeds and segment,and finely sliced.Next,add in 1/2 tbsp salt,mix well,marinate it for 10 mins.Rinse under running water,drain well.
2.season the cucumber slices with marinade and chillies,mix well,marinate for 30 minutes.
3.Deep fry dried shrimps in the hot oil over high heat until golden brown and crispy,dish up ,drain well.combine with the marinated cucumber slices and sesame seeds.serve at once.

IRON EGG

Taiwan unique and famous snack iron egg.they can be make from both quail egg or chicken egg. The dish consists the egg cooked and recooked many time.they shrink with multiple cooking time,and harden quite a bit making the egg white get very chewy,very flavour compared to boiled egg.

IRON EGG

Ingredients;
12 quail"s eggs
Condiment Ingredients;
5 tbsp dark soy sauce
1 tbsp rock sugar
2 star anise
some chinese five spice powder
2 stalk spring onion
5 pip garlic
600ml water.

Method:
1. wash quail egg surface until clean,cook in boiling water until it is cooked thoroughly,remove the shell.
2.Boil all the condiment ingredients in pot,put in the hard boiled quail egg and cook over low heat for about 30 min,dish out and set in on a shallow plate,put it in airing area and allow it to air dry naturally.
3.by then put air dried quail egg back into condiment,continue to cook over heat for another 30 mins,again remove it and set in plate to air dry,repeat this step for 8 to ten rounds,until the outer layer of quail egg darken and the texture becomes slightly elastic,only then it is done.
note; when the condiment water getting lesser by cooking a few times,add some water and bit of black soy sauce.depend on how dark and chewy you want your quail egg to be.

STEAMED PRAWNS WITH GARLIC AND LIME

The ingredients are easily obtainable ingredients in local market.it has a flavour hot and sour thai taste.It a simple dishes and easy to prepared.The prawn has to be fresh.Use coriander leaves is more fragrant.

STEAMED PRAWNS WITH GARLIC AND LIME

Ingredients:
500 g prawn
salt and pepper to season
ingredients: A
4 tbsp chopped garlic
4 tbsp chopped red chillies
1 tsp grated kaffir lime rind
2 tbsp fish sauce
few drop of sesame oil
3 tbsp lime juice
chopped coriander leaves  ( I use spring onion)

Method.:
1.cut at the back of each prawn,open and knock lightly with back of knife,season with slt and pepper.
2.combine A and mix well,pour over prepared prawns,steam over high heat for 5 mins.
3.spring chopped coriander leaves over and serve immediately.

BRAISED BITTER GOURD WITH SPARE RIB

In the the fridge I have a bitter gourd and some spare rib ,decide to cook this dishes,well loved by the family.
easy to cook.
Ingredients;
1 medium sized bitter gourd,seeded and cut into big pieces
300g spare rib,cut into pieces
6 dried chillies,washed and cut into 3cm long
5 clove garlic,minced
2 tbsp oyster sauce
1 tbsp black soy sauce
1tsp corn starch with some water
msg to taste ,some water
3 tbsp shaoxing wine
some cooking oil for deep fry.
method:
1.Marinate the spare rib with a  few drop of soy sauce,1 tbsp cornstarch and mix evenly.
2.Heat a pot of oil,when the oil is hot put in the bitter gourd to fry for a min or two,dish out.Put in the spare rib to fry for a few mins,dish out.put aside.
3.in a wok add 2 tbsp oil,saute the garlic and the dried chilli stir fry fragrant,add in the fry bitter gourd and fried spare rib,oyster sauce,black soy sauce,stir fry for a few min and add enough water to  cover the dishes ,bring to a boil and lower heat and cook till the spare rib is tender,add in the cornstarch  and cook till the gravy thicken ,pour the shaoxing wine and give a quick stir fry.dish out and ready to serve.

BIKA AMBON

             

Last year I make this cake followed the indonesia cookbook was a failed,it do not show the correct way of doing this cake.finally I managed to found on a indonesia blog ,I wish to thank her.I was so happy.In her recipe,certain word I don't understand,I show the recipes notes to my mum indonesia maid,she explain to me and she told me,if  I success in making this bika ambon,she wants the recipes.she told me it was her father favourite kuih. I gave some bika ambon for to try,I asks her how the taste like.She told me is the same taste in sumatra where she lives.

BIKA AMBON

Ingredients; A
50g plain flour
20g instant yeast
25g sugar
3g salt
100ml coconut water

Ingredients; B
250g tapioca flour
12 egg yolk
4 egg white
275 g sugar

Ingredients; C
500ml thick santan from 2 coconut
2g salt
3 stalk serai ( I ommited)
a few pandan leaves

method;
1.Combine all ingredients A using hand to mix evenly and cover with the plastic wrap and le it stand for 30 to 45 mint.let the batter to rise.
2.while waiting,in a smallpot,put in ingredients C to warm up,using low heat,do not let it boil,of the heat,let it cool first.Whisk egg yolk,egg white and sugar until soft peaks.in another big bowl,add in ingredients A and add in tapioca flour using hand to beat and add in the egg batter bit by bit until finished using hand to beat well combine and the batter very finely it takes about 20 min.Cover the batter and let it stand for 3 hours.
3.After 3 hours,grease a baking pan 20x20x7cm with cooking oil,line a pacrhment paper  and again greased with some cooking oil.
4.preheat oven  at 160c using bottom heat only.put the baking pan at the last bottom rack to bake and leave the oven door slightly open during baking time.( when you seen in the oven the top of the cake appears lot of holes poking up,it mean it taking form so close the oven door and let it bakes for another 40 to 45 minutes .
5. insert a skewer,if comes clean of the bottom heat.
6.using upper heat to bake till the top of the cake is golden brown.
8.off the heat,take the bika ambon out,when cool,use a sharp knife to help to take the cake out.

    

WHEAT FREE SPONGE CAKE

when i was surfing the internet ,came across this recipe from ancoo journal,is use three simple ingredients that I have,goes for it.

WHEAT FREE SPONGE CAKE
Ingredients;
3 gg (65g)
1/2 cup (110g) castor sugar
3/4 cup (110g ) cornflour,sifted twice
2tsp vanilla
Method;
preheat oven to 180c.grease with butter,20cm/8inches round cake pan;line base with baking paper.
Beat egg with 2 tsp vanilla at medium highe speed for about 10min or until thick and creamy.gradually add sugar,beating until dissolved between additions at medium speed.
Sieve in the cornflour little by little for the third time and fold well in with a rubber spatula.
pour mixture into pan and spread evenly,bake for about 20 min or skewer inserted into the cake comes clean.Turn sponge cake onto a wire rack to cool.

CHICKEN WINGS WITH SPICY sauce

In my fridge there is a packet of chicken wing. My youngest son love all kind of fried chicken or grilled,.I
cook his favourite food fried chicken.you can use all the grind ingredient,no need to squeeze out the juice.It taste very nice too.Well,you can deep fry in hot oil.

CHICKEN WINGS WITH SPICY SAUCE
Ingredients; A
10 chicken wings ( wash ,drain and slashed)
2 tbsp thick soy sauce
1 tbsp sugar
1 tbsp chilli paste
salt to taste
Ingredients; B
5 shallots
4 cloves garlic
2 stalks lemongrass
2 slices turmeric

Method;
1.Grind ingredients B and squeeze out the juice.
2. Mix ingredients A and marinate for 30 minutes,stir in the juice of ingredients B and marinate for 2 hours.
3.Arrange chicken wings on griller and grill until golden brown.serve.

LEMON CHILLI CRISPY PORK

What to cook for dinner tonight , I have to look at my fridge what I ingredients I have .Usually every week,sure to bought some pork belly ,I find that with pork belly easy to cook,you can deep  fried,simmer,

braised,stir fry with other ingredients.I refer to a thai cookbook.

LEMON CHILLI CRISPY PORK

Ingredients:

500 gm belly pork with skin

-cut into long strips

Oil for deep frying

Marinade:

6 tabsp fish sauce

2 teasp brown sugar/palm sugar

2 teasp grated kaffir lime rind(green part only)

5 cloves garlic

5 shallots

2 teasp chilli powder

Lemon Chili Sauce:

4 red chillies-chopped

2 bird's eye chillies-chopped

2 cloves garlic-chopped

3 tabsp lemon juice

2 tabsp fish sauce

2 tabsp sugar

Methods:

1.marinade pork strips with A,marinate for at least 4 hrs or preferably overnight in fridge.

2.heat plenty oil in wok,deep fry marinated pork till crispy and golden brown,approx 12-15 mins(cover with lid to prevent oil from splashing.)

3.remove from oil,slice and serve hot with lemon chili sauce.

CHICKEN RENDANG

Make your own 'kerisik".Is simple,When you buy the ready packet cooked kerisik,be careful,sometimes is not fresh,got a oily smell.

CHICKEN RENDANG
Ingredients;A
1 kg chicken ( cut into large pieces)
200g grated coconut,250 ml thick coconut milk
250ml water
Ingredients: B
30g dried chillies(soak in water until soften)
2 stem lemon grass,7 shallots
7,garlic cloves,3 cm fresh turmeric
31 cm fresh galangal,3 candlenuts
6 tbsp cooking oil
Ingredients;C
2 stalks curry leaf only
1/2 blade turmeric leaf ( finely shredded)
3 tbsp curry powder
1 tsp salt,1 tsp sugar.
100g grated coconut for Kerisik

Method:
1.To make kerisik,stir fry the grated coconut in the hot wok without oil over medium heat until aromatic and golden in colour.pound until fine.

2.Blend all ingredients (b) in the blender until finely paste and smooth.Dish out.

3.heat up wok,add in blended ingredients (b) mixture,stir fry over medium high heat until fragrant.Add in ingredients(C),toss until the chilli oil is separates.

4.Place the chicken pieces,stirring constantly until chicken meat colour changes.pour in water,bring to the boil.simmer over low heat for 20 to 25 minutes until chicken meat are cooked and tender.

5.add in coconut milk and pound grated coconut (kerisik),stir fry until well combined and the gravy is absorbed,or until the colour of curry gravy deepen,ready to serve.

ONION BROTH ( MEE TEH )

My father cooked this dish "mee teh'.he usually will gave us a small container to bring home.My hubby and children love it.recently my daughter back from school term holiday saying she missed this mee teh.I asked this recipe from my sister who kept the recipe.she is the one used to help my father to prepared the ingredients and she take down the notes.First time cook this dishes with the help of my daughter.Is a tradition chinese desserts.

ONION BROTH (MEE TEH)

Ingredients;
plain flour 1 kg
castor sugar 750g
cooking oil 1/2 kg
shallot 1/2 kg. ( used the pink colour more fragrant)

1.Peeled the shallot and sliced thinly.heat the 1/2 kg oil in a wok,when the oil is warm add in the sliced shallot using low heat,kept stirring until the shallot is golden brown,take about 1/2 hour or 45 min. Is very crispy and evenly brown.When cool,chop the shallot finely.put aside.keep the oil for later use and keep it cool. .
2.In a big dry wok,put in the flour using low heat to keep stirring till the flour turn golden,it mean the flour is cooked.remember not to get the flour burnt at the bottom of the wok. Off the heat,let the flour cool first and sieved the flour.
3. In a clean dry wok,put in the sieved flour  and add in 1 cup shallot oil  and mix together and stir fry using low heat until mixture is smooth.remove it to another big pot,let is cool first
4.When mixture is cool,mix in the castor sugar and crispy chop  fried shallot  until well mixed.
5.When serving spoon 3 tbsp of the ready mixed flour into a bowl and pour some hot boiling water.stir quickly to get a thicken mixture and serve the broth immediately.Is up to you how thicken you want your soup to be.Very fragrant and taste nice.keep in an air tight container.

BASIC SWEET BUN DOUGH

Quite often I use to buy bread from bakery 's shop. The bread is very soft,have to take two or three,then you can fill full.I try to make my own bread using Agnes cook book.when the bread out of the oven,it was a success to me.i will make more bread in future.

BASIC SWEET BUN DOUGH
Ingredients:A
400g high protein flour,sifted
100g low protein flour,sifted
1 tsp bread improver,Optional ( I omitted)
10 g milk powder
1 tsp salt
1 tbsp instant yeast
100g castor sugar
1 egg 220 ml water
Ingredients: B
75 g butter
Method;
1.put all ingredients A into a bowl and mix into a smooth dough.
2.Add B and continue to knead until gluten has developed and it can be stretched into a very thin layer.
3.Cover with a pcs of damp cloth and leave to rise until it doubles in bulk
4.Punch down and knead again until smooth.
5.Divide into desired portions and shape into balls.
6.arrange them onto greased pan and 1 cm apart until fill.
7.cover with a damp cloth and leave aside to rise until all the have expanded and join together to fill up the whole baking pan.
8.Glaze with a beaten and baked in a preheated oven at 180deg. for about 20 min until cooked and golden brown.
9.Remove from oven,brush with melted butter to give the buns the shine.
10.leave to cool before removing buns from the baking pan.

MO MAUNG NAM PRA WAN

This thai dipping sauce is for unripe mangoes,,green apple ,pineapple and jambu.how sweet or salty you can adjust your own following the ingredients.

MO MAUNG NAM PRA WAN

Ingrdeients;
some apple or unripe mangoes
seasoining;
1 cup palm sugar ,chopped
Red small shallot,peeled and chopped
Dried shrimp,wash and chopped 1/4 cup
Fish sauce 1/4
Shrimp paste ( hei gou) 1/4 cup
Some chili padi ,chopped
Water 1 cup
Method;
Put all the ingredients to a boil ,off heat and can be serve with mangoes,green apple,pineapple and jambu,guava.

THAI CHILLI FISH SAUCE

This is the sauce that I normally used for steamed seafood or boiled pork belly.Is thai dipping sauce.
Adjust the sauce how much you need or how hot you want.use the sauce while fresh for a better taste.

Thai chilli fish sauce
Ingredients:
1 tbsp chopped garlic
2 tbsp chopped chilli padi
4 tbsp lime juice
seasonings;
1/2 cup fish sauce
2 tbsp light sauce sauce
2 tbp sugar
method;
1.Mix seasonings evenly until sugar is dissolved
2.Add in ingredients and stir well.serve.

STIR FRIED POTATOES WITH ANCHOVIES

STIR FRIED POTATOES WITH ANCHOVIES

Ingredients;A
100g anchovies (cleaned and deep fried)
100g Peanuts ( cleaned and deep fried) I omitted
200g potatoes (peeled,cut into cubes and deep fried)
3 stalks dried chilli(cleaned,cut into cubes and deep fried)
Ingredients ;B
1 tbsp sugar
3 tbsp lime juice
Ingredients;C (pounded)
A few red chillies
3 cloves garlic
Method;
1.Heat up 3 tbsp oil in pot,stir fry ingredients c until fragrant.
2.Add ingredients B and stir until sugar dissolves.
3.Add in all ingredientsA and stir until it is coated with melted sugar.

OTAK OTAK

I bought some ikan tenggiri to make this otak otak.Iput the otak paste in a plate to steamed.Some left to wrap in a coconut leaves and grilled on the gate stove.put a wire mashed on top of the gas stove to grill.

OTAK OTAK

Ingredients.
10 dried chillies ( soak in hot water to soften)
8 small shallots
3pips garlic
4 stalks serai
4cmpcs lengkuas
 2cm tumeric
4 egg ,Salt to taste
1 1/2 cup thick coconut milk
6 candlenut
2 tbsp coriander seed
1/2 kg ikan tenggiri fillet.

method;
1.Put in dry chillies,shallot garlic,serai ,lengkuas,turmeric,candlenut,coriander seed and grind all the ingredients into fine paste.
2.Clean the fish and use a spoon to scrape the fish fillet and add in the grind paste,mix well,add in beaten egg and coconut milk and salt to taste  and mix well combined.put the mix paste on a plate and steamed for 20 min Or wrap with coconut leave and barbecue .

BANANA MUFFIN

My hubby brother use to gave him quite many bunches of pisang emas bananas and I gave some to my sister and neighbours.I search in internet for the muffin banana ,I found this recipe easy to make.

BANANA MUFFIN
source;home kreation

Ingredients:
170g mashed ripe banana
120 g castor sugar
80g melted butter
1 egg slightly beaten
1 tsp baking powder*
1 tsp bicarbonate soda*
1/2 tsp salt*
180g flour* ( * all sifted together )

Method;
1. place mashed bananas and sugar in a mixing bowl ,mix until combined
2.Add in egg and melted butter gradually while mixing.
3.Fold in dry ingredients gradually until well mixed.
4.spoon into muffin cup
5.bake for 20 min or golden brown in color at 180deg.c

GREEN BEAN MOONCAKE

This green bean mooncake was make on 16sept 20013 by my eldest sister with the help of my second brother ,me and my daughter.it has been many year my mum do not make this mooncake.Only my eldest sister knew  how to make ,she use to help my mum,Not notes,passed by mouth.I asked my sister to show the step of making this mooncake. it was supposed to post before the mooncake festival.who know, the next day my dad passed away and at the same time my mum was in coma.
As usual ,I woke up at 5.00 am to prepared my son breakfast.the phone rang at 5.30 am, I picked up the phone,in my heart I knew is a bad new,My sister voice told me my mum have  just passes away,7 th october 2013. On 10th oct 2013 finally she was put to rest.this grrenbean mooncake is to remember her. Not many people know to make this mooncake.Is a traditonal teochew mooncake .Unfortunatly I lost the note.Will post the recipe later on.

PAN FRIED PORK WITH PEPPER SALT

Is simple and easy dish to cook. use lettuce leaves to wrap the meat and goes with a bowl of rice.
fried the paper salt first,when cool store in an airtight container.

PEPPER SALT:
1 tbsp white pepper corns
3 tbsp coarse sea salt
Method:
In a pan,stir fry peppercorns and coarse sea salt until aromatic.Grind to fine powder

PAN FRIED PORK BELLY WITH PEPPER SALT

Ingredients;
500g pork belly ,cut into thin slices
Marinade with some pepper salt

Method;
pan fry pork belly without oil until golden brown,Flip over the pork and continue to fry until the other side are golden brown too.Dish up and serve.

SPICY FRIED FISH

I bought some local catch small fish.normally I just fry it.but my children they eat very little.Do some change to cook the fish.I refer to the cookbook just borrowed from my sister.came across this recipe,decided to cook this dishes,is simple and easy.At dinner, they finished the plate of fish.

SPICY FRIED FISH

Ingredisnts A:

400g red snapper

1 tbsp thick dark soy sauce

Lime juice to taste

Ingredients B:

1 tsp turmeric powder

1/2 tsp salt

Ingrdients C;

9 red chilli

4chilli padi

1 tsp belacan

3 shallot (  I add more)

3 clove garlic

Method:

1.RInse fish and cut 2 slashes on each side,mix ingredients B and rub all over the fish

2.Heat some oil,turn to mediumheat and fry fish until golden brown.

3.remove the fish.Chop ingredients C and  in a wok add 4 tbsp of oil,then stir fry until fragrant.Turn off heat and stir in thick soy sauce.

4.Put in fish and coat with chillipaste,remove and squeeze lime juice all overthe fish.serve.

ITEK TEAM

Quite a few year I do not cook this dishes.My daughter is back for the term holiday. she loves to drink soup at dinner time. I bought 1 whole duck and some salted mustard or kiam chye. wash and clean the duck took me half an hour, I skin off the fat. I used a big claypot to cook.

ITEK TEAM

Ingredients;

1 whole duck ,quartered

1/2 kg salted mustard or kiam chye

10 pcs tamarind pcs or some  salted plum

4 big bowl of water

Method;

Blanch the duck,drain and set aside.In a big pot of water,add the duck,the salted mustard and the tamarind pcs.Put to boil for an hour until the duck is tender

BRAISED DUCK

Braised duck ,all the children and grandchildren love to eat this dishes cooked by my mum.A few years
back ,I did asks my mum to taught me to cook ,so I bought a duck back home,she shows me how much ingredients to put in and the method.My mum was bedridden for 2 month and on 13 sept after feeding her put her to bed,shortwhile my younger sister went in to have a look,she was in shaking and trembling her feet,quickly she and my sister in law send her to hospital.she was hospitalized and at the same time she was unconscious.after a week in hospital,the doctor  told she was in coma and will not wake up again.she was put on tube feeding and oxygen.on 30 sept 2013 we are allowed by the docter to discharge her.While doing the paper procedure in the hospital,at home we prepared the oxygen tank
prepared the bed waiting for the ambulance to send her home.at last she was home,we have a maid and my younger sister to look after her.in the afternoon my eldest sister with the maid help to clean her.Before she was admiitted to the hospital ,my dad was in hospital for 1 an half day,he was pushed to the icu ward in critical condition.My dad passed away on the17 sept ,while my mum was in coma till today.

BRAISED DUCK

Ingredients;
2 kg duck
a big pcs of lengkuas
2 whole peeled garlic
2 pcs 4 in cinnamon
5 star anise
a cup of sugar
1 rice bowl of coarse salt
some good dark soy sauce.

method :
1.wash and clean the duck.Rub the salt all over the duck including inside the cavities
2.Use a string to tied to the both sides of the duck wing and hang to dry,put a plate for the dripping.
3.In a large wok,add in sugar for it to melt and seen a lot of bubble,add in a small cup of water,some dark soy sauce.,add in the garlic,cinnamon ,star anise, chopped lengkuas and stir fry for a few mins.
lower the duck,slowly turn in to cover the duck with the caramelize sauce and spoon the sauce all over the duck till the duck is in brown colour.Add enough water to cover the whole duck and add some more dark soy sauce turn big heat to boil .then reduce to slow heat,  turn the duck  a few time .and simmer till the gravy is thicken about an hour or till the meat is cooked.Don't worry ,the meat  won't turn too salty,just nice. As the gravy is salty add more water and put some taukwa to cook.

Note; Use low heat to cook the sugar to caramelize.

To make the dipping sauce;
Coarse chop garlic,some chop fresh red chilli ,some sugar and vinegar and mix well

CHAR SIU

This morning went to the market,stop at the meat stall decided to buy a kilogram of pork belly meat to make this char siu.best to get this char siu with a bit of fat.It was sold out,no choices so take this more lean meat to make.Asks the butcher to cut into a few strip.

Ingredients;
1 kg pork belly for making char siu  ( skinless)

Marinade:
30g chopped garlic
2 tbsp honey
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tsp five spice powder
150g sugar
2 pcs fermented red bean curd
1tbsp black soy sauce.
1 tbsp hua tiow wine

Method;
Rinse pork,drain well.season with the marinade for few hour or overnite.
Put the marinade pork  with enough water to cover the pork ,cook till boil and low heat to boil till cook
or the gravy is slightly thicken.Dish out the pork,left the gravy in the pot,add some cornstarch to thicken the sauce and once the sauce is thicken ,pour into the pork belly.Sliced the meat when is cool.

STIR FRY FLOWER CRAB

To cook this flower crab,the crab have to be very fresh.Is a simple dishes and easy to cook.

STIR FRY FLOWER CRAB

Wash and clean the flower crab and cut to pieces.Heat a dry wok with medium heat,add in the flower crab and sprinkle some salt ,turn to big heat and a quick stir fry cover with lid till the flower crab is cook.ready to serve.Its retain the original flavour.