BAK KWA / PORK JERKY

pork jerky or bak kwa in chineses,is so welcome during the chinese new year.Almost every family will buy a pack or more.it quite expensive as well,I do tried making in the past recipes from internet,but the taste not right.gave up ,until I saw this blog,Miki 's food archives,decided to try again and i was happy with the result similarlity from outside stall sold.I use the chinese rose wine.

BAK KWA / PORK JERKY

Ingredients;
250g fresh minced pork with some fat
Seasoning;
50g sugar
7g light soy sauce
10g oyster sauce
1/3 tsp salt
23g honey
1 tsp fish sauce
1 tsp cooking wine /shaoxing ( i use rose wine)
a dash of white pepper powder.
Method.
1.in a bowl, mix together all seasoning.
2.add in minced meat,stir the mixture with a pair of chopstick in one direction(circular movement,clock wise ./anti clock wise) until mixture becomes sticky and gluey about 5 min.
3.cover with cling wrap,keep in fridgre and let marinade for 2 hour.
4.remove from the fridgre,preheat oven 160 degree( upper and lower heat ).use spoon ,spread the minced meat evenly over bakinf sheet (32x22 cm ).
5.bake in a preheated oven 160 degree for 20 minutes middle rack.
6.remove baking sheet from oven.reset temperature to max.240 degree grill mode.meanwhile slice the pork jerky or bak kwa with a pizza cutter,( I use knife).
7.when oven preheated,return the pork jerky to the oven,rack 4 above the middle rack grill for 3 minutes.
8.pull out the baking sheet from the oven.use a tong to flip over the porky jerky and continue to grill for 2 minutes.
9.reset the temperature to 200 degree,flip over the pork jerky one again and grill for 1 minutes.
For step 7-9,time maybe vary beacuse every oven are different.make sure watch closely on the baking progress,not to burn the pork jerky

GU LU PORK RICE

This classic single dish looks pretty garnish with green  and red capscium, as in this recipes use
jasmine rice  and eat with sweet and sour pork dishes,called Gu Lu pork rice.

GU LU PORK RICE

Ingredients;A
200g pork strip loin (sliced thick strips,loosen with back side of knife)
1 bowl cooked white rice

Ingredients; B
1 big onion cut to wedges
1/2 cucumber (cut slantwise)
1 red capscium ( dessed and ,cut int pieces)
1 green capscium (deseed and cut to pcs)
1 tomato (cut into pcs)
a few tbsp of cooking oil ( for frying)

Marinade;
1 egg beaten
1/4 tsp five spiced powder
1/2 tsp light soy sauce
1 tsp water
Deep fried powder
1 tbsp cornflour

Seasoning;
1 tbsp chilly sauce
2 tbsp ketchup
1 tbsp sour plum sauce
2 tsp sugar
1 tbsp white vinegar
1 big bowl water

Method;
1.marinate pork strip with marinade for about 10 minutes,then coat evenly with deep fried powder,deep fried in hot oil for about 5 minutes until pork strip turns golden color,dish out and strain
2.heat oil in wok,put in ingredients b to stir fry until fragrant.( use 2 cup of oil)
3,then add in seasoning and deep fried pork strip strips,stir fry to mix well.dish into plate and serve with white cooked rice.

STEAK CHINESE STYLE

Chinese style steak,I use sirloin pork are more suitable cuts for this dish.The original recipes use beef.
I'm not much flavor in beef or mutton.My three children and hubby love beef and mutton. Mutton meat have a strong smell that I don't like.

STEAK CHINESE STYLE

Ingredients;
300g beef  Fillet,sliced 1 cm thick.( I used pork sirloin)
2 slices fresh ginger
2 cloves garlic,finely chopped

Marinate;
1 tbsp dark soy sauce
1 tsp sugar
1/2 tsp salt
1 tbsp water
1/2 tbsp oil
1/4 tsp red wine
1/2 tsp sesame oil
1 tbsp cornflour

sauce;
1/2 cup stock
1/2 tbsp cornflour
1 tsp light soy sauce
1/2 tsp sugar
1 tbsp tomato sauce

garnish;
tomatoes or cucumber slices

Method;
marinate the beef ( pork) slices in the marinade ingredients for an hour.
heat oil in a flat frying pan,add garlic,ginger , beef and fry for a min each side.Dish out on to a plate.clean the frying pan,add in the sauce ingredients,stir well mixed,bring to a boil,when sauce is thick add in the cooked beef and cook for 1/2 min or cook through.dish out beef onto a serving plate.spoon sauce over and serve.

CHAR SIEW

Ask the butcher that you want to make char siew bbq pork,he know which part to use or some people
perfer to use pork belly.I use a simple home braised to cook this char siew.By using this method,the
taste of the cooked cha siew is as nice as the roasted char siew.

CHAR SIEW

Ingredients;
600g pork belly (slice into 3 long piees)
2 shallots (slice thinly)

Seasoning;
2-3 tbsp soy sauce
150g sugar
3 tbsp oyster sauce
1 tsp chinese five spice powder
300g -400g water
1/2 tbsp fermented soy bean paste
some dark soy sauce

Method;
1.heat oil in wok,saute sliced shallots until fragrant.
2.Add in pork belly and seasoning to mix well,turn into medium heat and continue to cook until sauce thickens,dish out and slice cha siew thinly to serve.(note; Over turn the pork belly while simmering .)

PORK STIR FRY WITH GINGER AND SPRING ONION

This is a simple dish using meat to stir fry with spring onion ,ginger and soy sauce .In this recipes I used pork belly ( you can use chicken meat ) You can order this simple dish at any chinese reataurant.

PORK STIR FRY WITH GINGER  AND SPRING ONION

Ingredients;
500g pork belly (slice thinly)
1 big piece young ginger (slice)
2 stalk spring onion (cut into blocks)
6 pips garlic (chop)

Marinade
2  tbsp light soy sauce
some cornflour

Seasoning;
1 tbsp oyster sauce
1 tbsp  soy sauce
1/2 tsp white sugar
some dark soy sauce
pinch of msg
salt to taste

Method;
1.marinade slicec pork belly evenly with marinade,blanch in hot oil quickly,remove and drain oil.
2.Heat oil in another wok,saute chop garlic and sliced ginger until fragrant,add in oil blanced pork
   and stir fry until cooked.
3.by then add in spring onion and stir quickly,pour in seasoning and stir fry to mix well.dish out and serve.Note; while adding in seasoning,you can add some hua diao wine to increase the fragrance.

THAI PORK BELLY CURRY

Just watch the new from t.v,malaysia money still drop.cost of everything is up.Indonesia clear their land for planting the palm tree by burnting their land causing the fire spreading non stop for coming to a month.It will continue on till next month.The haze is very bad in malaysia and singapore. Sometime when step out of the house,you can smell the burnting smell from the air.

THAI PORK BELLY CURRY
source ; sbs food

Ingredients;
1/2 kg pork belly
1 tbsp chilli sauce
1 tbsp kicap manis
1 tsp ground turmeric
2 tbsp garam masala
2 tbsp oil
12 shallot,quartered
20 small garlic,peeled
1/4 cup grated ginger
Tamarind juice,sugar,salt to taste

Chilli paste;
10 small red chilli
2 shallot,sliced
3 garlic,sliced
1 tsp salt

Method;
using a mortar and pestle,pound the chilli paste ingredients to a paste,set aside.
wash the pork,cut into 2 cm chunks,combine with chilli paste,chilli sauce,kicap manis,,turmeric
and garam masala.Heat oil in a deep saucepan over medium heat add in the pork mixture and cook stirring once or twice for 5 min or until fragrant.add enough water to cover the pork,bring to a simmer,then reduce to low until almost all the water evaporates.The fat rises and the pork is tender.If the water evaporates quickly,add more.Add the shallot,garlic,ginger and cook until tender about 10 minutes.season to taste with tamarind juice,sugar,salt. serve with rice.

MEAT PORK BALL

These meat pork ball take a little time to prepare,but make a delicious food and look good on the tables.It serve with chilli sauce or good to eat on its own. Every family have their own way of adding the ingredients to the meat and deep fry it. Everybody loves it.It a simple home cooked dish.

MEAT PORK BALL

Ingredients;
300g minced pork belly
2 dried shitake mushroom ,soaked in water till soft,finely diced
2 inches carrot,peel,finely diced
2 stalk spring onion,chop finely
100g prawn ,peeled the shell,grind into a paste or waterchestnut,peeled and finely diced
1 tsp white pepper powder
1 red chilli,deseed and finely diced
1 tbsp fish salt
4 tbsp flour
1 tsp salt
1/4 tsp msg or sugar

Method;
In a big bowl add  all the ingredients together,use a spoon to mix well and taste for the salt according to your like.Heat a wok with oil enough for deep frying,when the oil is hot,spoon a tbsp into the oil,fry till golden brown or till cook using medium high heat. Drain on  a paper towel kitchen.serve with chilli powder.

FRIED PORK BELLY

These pork belly are marinated with the simple ingredients the must have the red preserved beancurd.
which can be made in an hour,but will be enjoyed by all.

FRIED PORK BELLY

Ingredients;
500g pork belly, (skinned off the skin)
2 -3 pcs red preserved beancurd
1 tsp chop garlic
1 tsp five spice powder
1 tsp sesame oil
1 tsp pepper
1 tbsp chinese rice wine
1 nos egg
3 tbsp cornflour (add in when you want to deep fried the meat)
2 cup of oil for deep frying

Method;
Pork belly skinned off the outer layer skin,wash and drain,pat dry with kitchen towel.Cut into2 cm chunks. Mashed the red preserved beancurd  and with all the ingredients except the cornflour add into the cut porkbelly .Use a pair of chopsticks to mix the porkbelly and the ingredients till evenly combined. Marinade it for at least an hour or more and chill it in the fridge. Heat a wok with oil,while waiting for oil to get hot,take out the marinated porkbelly from fridge .Add in the cornflour,use a pair of chopsticks to coat with the marinade pork belly evenly.when the oil is hot,add in the marinade pork belly to deep fried till slight brown and cook through. Deep fried in three batches. drain on the kitchen paper towel.serve hot or cold with a bowl of rice.

STEAMED MINCED MEAT WITH EGG

Simple dish, minced meat steamed with egg ,my three children loves it .When I,m tired,this is the quick,easy and simple to cook for dinner.

STEAMED MINCED MEAT WITH EGG

Ingredients;
200g minced meat
4 egg
1 stalk spring onion,finely chopped
1/2 cup water
1 tsp salt
1 tbsp preserved tong chai,wash and minced (optional)
1/4 tsp msg or sugar

Method;
In a big bowl,add in the minced meat,chop spring onion,tong chai,egg ,water ,salt and msg ,use a fork,slightly beaten till well mixed. Pour onto a deep,flat plate and steamed for 30 minute or till cook.
Inserted the skewer in the middle,if the egg batter is runny,steamed longer for a few more minutes.

BABI TIM

Is a nice delicious dish.Accidentally  I came to a blog kayotic kitchen ,saw this recipe,read through and is easy to cook , it look like a nyonya dish to me.

BABI TIM

Ingredients;
1 1/2 pound pork belly ( I used 300g)
1 medium size onion ( chop)
2 large clove garlic (thinly sliced)
1/4 tsp dried chilli flakes (dry fry the dried chillies and blend it)
1 tsp ground ginger
1 tsp ground coriander ( dry fry and blend to powder)
4 tbsp kicap manis
1tbsp salted soy bean (taucu)
4 tbsp water or more
1 tbsp oil

Method;
1.slice the pork belly into roughly 1 inches cubes.Heat a wok or skillet heat the oil and put in the pork belly cubes over low to medium heat,brown them and crisp them up,slowly get rid of all the fat.as soon as most of the fat has melted and the pork belly are crunchy and golden brown,transfer them to a paper towel.
2.Leave 1 tsp  fat,saute the onion for a minutes or 2 before adding the thinly slicd garlic,cook for 3 minutes until the onion is soft.Add the chillies flake,grounded ginger,groung corrinader and cook for a minutes to get the flavors going.
3.add in the kicap manis,salted soy bean sauce that gives the dish its charateristic flavors,add 4 tbsp of water stir everything and simmer for a few minutes.Add the crispy pork cubes and heat it through
for a few minutes till fragrant.serve with rice.

BRAISED PIG'S TROTTER

Ingredients use in cooking braised pork is lot of similarly in every recipes.What to add in the seasoning is very important,vary amount add in may turn out the taste differently in each recipes. Up to each family taste on this braised pork.

BRAISED PIG'S TROTTER

Ingrdients;
1 pig's hind trotter (approx.2 kg,chopped to piees)
5 black toasted garlic (remove skins,smashed)
600ml water

Seasoning;
2 tbsp light soy sauce (po po brand)
1 tbsp oyster sauce
1 1/2 tbsp dark soy sauce
1 tbsp sugar

Method;
1. blanch pig's trotter pieces in boiling water.drain well.
2.place garlic and blanced pig totter into a pot.add in water and seasoning use high heat,bring to a boil.next,turn to low heat heat,simmer for one hout.To prevent meat from sticking to pot,uncover and stir it often .and when the meat is cooked .

Note;
600ml of water may not be sufficient to cover meat's surface but the trotter has reserved hidden juice in the flesh,excessive water may not give you this springy bite of the meat when cooked

FRIED PORK BELLY WITH ONION

In this dish these pork belly cuts of meat are perfectly cook wtih the tamarind juice,soy sauce  and chop garlic to goes with a plate of rice

FRIED ASSAM PORK BELLY WITH ONION

Ingredients;
1/2 kg pork belly
1 cup oil for deep frying
1 tbsp chop garlic
1 onion ,peeled and shredded

Seasoning;
3 tbsp tamarind paste mix with 400ml water,soaked for 5 minutes and squeeze out the juice.discard the seed
1 tbsp sugar
2 tbsp light soya sauce
1 onion,peeled and shredded
1/2 tbsp oil
salt to taste

Method;
1.blanch pork belly in boiling water.dish up and cut into thick slices.
2.heat up 1 tbsp oil,stir fry onion shred until aromatic.Add in seaoning,pork and bring to a boil,cover the heat and simmer until the sauce has thickened.dish up.
3.heat up oil,stir fry shredded onion over low heat until fragrant,add pinch of salt to taste.Place fried onion on top of the pork belly and serve.

GARLIC FLAVOURED CHARSIEW

Another recipes  char siew from a new recipes book.This char siew is well loved by every chinese
family. Is a tasty and delicious meat to eat with rice or noodle.

GARLIC FLAVOURED CHARSIEW

Ingredients;
3 strips pork belly (skinless,total weight about 800g)

Marinate
2 tbsp oyster sauce
2 tbsp light soy sauce
4 tbsp sugar
1 tbsp chinese cooking wine
1/2 -1 tbsp dark soy sauce
1 big bulb og garlic (peeled and bashed)

Ingredients for char siew sauce
2 tbsp oyster sauce
2 tbsp light soy sauce
4 tbsp sugar
1 tbsp chinese cooking wine
1/2 tbsp dark soy sauce
1 big bulb of garlic (peeled and smashed)
Simmer the char siew sauce together till sugar has dissolved,bring it to a boil,off heat.keep aside.

Method;
1.Rinse pork belly,drain well,coat with marinate for at least three hour or best overnight in fridge.
2.Preheat oven to 200c for about 8 minutes.
3.lines baking tray with foil.Place in no.1 and some marinate.Roast in preheated oven of no.2 for 15 minutes,turn meat over ,baste with marinate.return to oven for another 15 mniutes ot till the meat is cook.
4.Slice charsiew of no.3,drench in some charsiew sauce.serve with rice.

FIVE SPICED MEAT ROLL (NGOH HIANG)

Like any family,I make thig ngoh hiang for the reunion dinner.using minced meat and other ingredients wrapped in beancurd skin in the form of spring roll and deep fry in hot oil till golden brown . Every family have their own recipes for this festive celebration.

FIVE SPICED MEAT ROLL (NGOH HIANG)

Ingredients; A
1 sheet bencurd skin

Ingredients; B
500 g minced pork
2 stalk chinese leek ( use only the white part) diced
80g bamboo shoot,coarsely diced
1tsp five spiced powder
1 tsp sichuan pepper powder
2 tbsp sesame oil
2 tbsp oyster sauce
1/2 tsp salt
3 tbsp cornstarch.

Flour paste; 3 tbsp flour mix with some water to sticky paste

method;
1.cut beancurd skin into  square pieces 12x6 inch sizes ( sizes up to you).
2.Ingredients; B filling mixed well combine.set aside.
3.Place about 6-8 tbsp of filling in the center of each wrapper and wrap like spring roll.
  ( before wrapping,brush with the flour paste at the end of one wrapper and roll,it will sealed)
4.preheat a steamer with water till boiling and put the ngoh hiang to steam till cook.cool it.
5.deep fry the roll in wok of hot oil and make sure that the oil is enogh to cover the roll.Deep fry them in batches until golden brown,serve with chilli sauce.

BRAISED PORK BELLY WITH SHALLOT

Today is chinese new year eve, I have done all my cooking and offering to ancestor and offerings to deities.Incense sticks are placed on altars,candles are lit and inceense paper are burnt.To thank the deities for their blessing over the past year.And pray for peace and good health in the year ahead.
The entire family gathers for the reunion dinner and marks the most exciting events for every family.

BRAISED PORK WITH SHALLOT

Ingredients;
600g pork belly
2 tbsp oil
10 shallot,peeled
1 star anise
3 cm cinnamon stick
5 dried chillies.

seasoning
3 tbsp light soy sauce
1 tsp dark sauce
1 tbsp water
600ml water

method;
1.blanch pork belly in boili9ng water for 15 minutes.remove and clean well.cut into pieces.
2.heat up oil,saute whole shallots and the spices until aromatic.add in pork belly,seasoning and bring to a boil.
3.lower the heat and continue to simmer for 40 minutes or until the sauce has thickened.Dish up and serve.

BRAISED PORK BELLY

This is a quick and easy dishes to prepared.These pork belly are always a popular when come to lunch or dinner at home or at eatery  center.Is a simple dishes that every houshold have their own version of cooking,the ingredient is almost the same. use a good brand soy sauce.

BRAISED PORK BELLY

Ingredients;
600g pork belly (cut into small pieces)
5 big bulbs of garlic or smoked garlic
600ml water

Seasoning
2 tbsps soy  sauce
2 tbsps oyster sauce
2 tbsp dark soy sauce
80g rock sugar


Method;
place meat into a hot water to scald briskly,remove,drain well.Place garlic and add in the blanced pork belly into a pot.add in water,seasoning.bring to a boil,lower heat to low .Let it braised for 45 minutes,turn off heat.

STEWED PORK AND FRIED BEANCURD STICK

Tofu skin or bean curd stick is commonly sold in dried sheets.it produced through boiling of soy milk,in an open shallow pan,thus producing a film or skin on the surface and are collected and dried into yellowish sheet or into beancurd stick.

STEWED PORK AND FRIED BEANCURD STICK

Ingredients;
400g porkbelly with skin
100g fried beancurd stick (soaked ,sectioned)
6 beancurd puffs (cut into half)
2 red dried chilli,cut into 2
1 head garlic
1 tbsp bean paste
1 tbsp salted black beans
3 star anise
1 litre water

Seasoning;
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar

Method;
1.cut porkbelly into pieces,then blanch in the boiling water.Dish out and drain.
2.heat some oil in wok to deep fried the beancurd till crispy,dish out and soaked till soften,cut into section,set aside.
3.heat up 3 tbsp cooking oil in wok to saute chilli,garlic,bean paste,salted black beans and star anise.Add in pork belly,and stirring constanly until combined.
3.stir in seasoning,add in the water,and bring to boil over high heat.Cover and reduce to low heat,allow to simmer until pork is tender.
4.Put in beancurd stick and beancurd puffs,mix well. cook for further 5-6 minutes ,remove from heat.serve hot.

PORK ROLL ( NGOH HIANG)

These pork roll are delicious and is a traditional dish.Every family have their own recipe for making this pork roll  ,all the ingredients are almost the same,the only different is the taste and flavor of this pork roll .Usually people make this pork roll on festive day for the offering.My eldest daughter and my son came back ,one is studying and one is working,request me to make and let them to take back with them.You can make them earlier than kept in the freezer.

PORK ROLL (NGOH HIANG)

Ingredients;
2 pieces bean curd skin ( cut into rectangle size)
1 kg pork belly ( asks the butcher to minced )
1 kg small shrimp (shell the skin) mincely into paste
1 handful of spring onion (chop finely)
7-8 red chillies ( chop finely)
2 tbsp white pepper powder
5-6 tbsp all purpose flour
Fish sauce to taste
MSG or sugar to taste ( I use msg )

Method;

In a big pot,add all the ingredients to mix evenly and add a few tbsp of water to get all the ingredients
into a sticky paste.adjust the salt and msg to your taste.

Take a pieces of beancurd skin place on the table,place a few tbsp of meat filling in the lower half of the bean curd skin,leaving a small gap at the bottom and at the side and roll them up.

Each roll was tied with string,sectioning  out pieces for easy to cut and serving.Put into steamer to steam till cook,let cool and use a knife to cut, discard the string.. Deep fry when you want to eat.the rest can be kept in freezer

 Notes.make sure the meat is tightly compressed.

PORK WITH GREEN CHILLIES AND SALTED BLACKBEAN

This quick and easy stir fry pork would make a delicious dishes,lunch or dinner,served with a bowl of rice.You can use chicken meat as well.

PORK WITH GREEN CHILLIES AND SALTED BLACKBEAN

Ingredients;
300g pork ,sliced
150g green shillies
1 tsp chopped garlic
1 1/2 tbsp salted black bean
2-4 tbsp water

seasoning;
1/2 tbsp light soy sauce
1 tsp sugar

Method;
1.Discard chillies seeds and rinse,pat dry.Parboil in hot oil for a short while.Dish out and drain.
2.heat up 2 tbsp cooking oil in wok,stir in garlic and salted black bean,fry till fragrant.
3.Add in sliced pork and seasoning,stir fry briskly until well combined and add in water and parboiled green chillies.Stir well over high heat.Dish out and serve.
note; sliced pork with 1 tbsp of cornflour, mix well combined ,so that when the meat is cook,
         It taste smooth.

DEEP FRIED SPARE RIBS

I bought 2 strip s of spare ribs to cook this dishes.Is simple and taste nice. I like simple step and easy to cook.



DEEP FRIED  SPARE RIBS

Ingredients;
500g pork ribs ( cut into 2 inches each)
some cooking oil

Marinade;
1 tbsp oyster sauce
1 tsp salt
1/2 tbsp light soy sauce
3 tbsp tapioca starch
2 tbsp flour
1 egg
3 tbsp water

seasoning
1 tbsp zhejiang vinegar (black)
2 tbsp tomato sauce
1 1/2 tbsp sugar
2 tbsp water

method;
1.mix pork ribs with marinade except flour,set aside for a few hour.
2.heat up some oil,when the oil is hot,add flour to the marinade spare ribs and deep fry till golden
brown and cooked.
3.heat up 1 tbsp of oil,add in seasonings and bring to boil.add in pork ribs,stir fry till sauce fairly
dry.serve.