Sio Bak 燒肉 (Roast Pork Belly)

Ingredients

4kg of pork belly 2 tablespoons of salt 4 cubes of fermented red beancurd 2 tablespoons of 5 spice powder 2 tablespoons of coarse sea salt 2 tablespoons of ground white pepper Rice wine Rice vinegar (for brushing over skin) Metal skewers (4-6 skewers) Meat pricker (alternatively a fork would do) Brush Oven

Instructions

1. Wash & dry the pork belly. 2. Rub the sea salt onto skin evenly. 3. Mix the fermented red beancurd, 5 spice powder, sea salt and pepper and apply the mixture on the underside of the meat. 4. Poke the pork belly over it's skin (you can use a fork, we got ourselves a pricker). 5. Skew the meat with skewers to keep the belly flat while roasting. 6. After skewing, put meat into the oven at 200 degrees celsius. 7. Take out the meat after 2 hours, and brush the skin once again with white vinegar. 8. Place the meat back in the over and place it in the top layer at maximum heat until skin chars. 9. Take the meat out, and scrape the charred bits off the top. 10. Remove the metal skewers, and rest the meat for 30 minutes. 11. Enjoy cutting THICK CHUNKS of delicious pork belly to savour!

Min Chiang Kueh - 面煎粿

Recipe

130g plain flour ½ tsp baking soda ½ tsp instant yeast 2 tbsp sugar 1 egg 160ml water (lukewarm)

Filling

50g roasted ground peanuts 15g toasted white sesame seeds 25g sugar

Instructions

Add 130g plain flour to bowl, ½ tsp baking soda, ½ tsp yeast, 2 tbsp sugar, 1 egg, 160ml water(lukewarm), mix batter till smooth. Cover loosely, and let it proof for 30mins. Toast white sesame seeds in pan till slightly brown. Then add sesame seeds to 50g roasted ground peanuts with 25g sugar and mix them together. Spray oil to a non stick pan on low heat and spread evenly with paper towel. After pan is heated evenly, add batter, cover and cook for 4 mins. Add peanut mixture cover and cook for another 2-3 mins. Fold into half with spatula, cut and serve

Notes

***Important note: water has to be lukewarm for the batter.

Chai Tow Kway - 菜頭粿

Ondeh Ondeh - 椰糖椰絲球

Ingredients

100g palm sugar chopped 20 pandan leaves 150ml water 100g glutinous rice flour 40g tapioca flour 30g sugar 1 tsp salt 100g fresh grated coconut

Instructions

chop 100g palm sugar cut 20 pandan leaves into small pieces add pandan leaves to blender with 150ml of water blend until a smoothie like consistency pour it into a cheesecloth, squeeze out the pandan extract and set aside sift 100g glutinous rice flour together with 40g tapioca flour in a bowl add 30g sugar mixed with 1 tsp salt slowly knead in 100ml of pandan extract add water depending on the dough consistency knead dough till smooth, divide dough into 20g portions bring a pot of water to boil roll them into balls press a dent into the center of the ball and knead to form a little pouch fill palm sugar in the center and seal it up, roll into a ball and drop them into the boiling water create a swirl in the water to prevent them from sticking to the pot when the they start to float cook for another 2 mins, take on out and check if the palm sugar has melted all the through. remove rice balls and coat with fresh grated coconut

Achar - 阿渣

Achar

2 cucumbers 2 carrots ½ cauliflower ½ chinese cabbage 6 long beans 4 chillies 1 tbsp salt

Blanching

1 liter water 500 ml white vinegar 2 tbsp sugar 1 tbsp salt

Chili paste

120g shallots 4 cloves garlic 15g turmeric 4 candlenuts 1 stalk lemongrass 100g fresh chillies 50g dried chillies (soaked) 20g belacan 4 tbsp oil

Vinegar Mix

150ml white vinegar 8 tbsp sugar 1 tbsp salt

Side

250g ground peanuts 50g fried shallots 40g toasted white sesame seed

Instructions

Cut 2 cucumbers and 2 carrots into 5cm strips Add 1 tbsp salt, toss and leave it for an hour Cut 1/2 chinese cabbage into 2 inch squares Cut 1/2 cauliflower into small chunks Deseed and slice 4 chillies Add a litre of water, 500ml white vinegar, 2 tbsp sugar and 1 tbsp salt to pot Strain carrots and cucumber with a cloth Blanch cauliflower, chinese cabbage and long beans for 30 secs each Pat dry vegetables Add 120g shallots, 4 cloves garlic, 15g tumeric and 4 candlenuts to food processor Slice and add 1 stalk lemongrass, 100g fresh chillies, 50g soaked dried chillies, 20g belacan and blend into a fine paste Mix 150ml white vinegar, with 1 tbsp salt, 8 tbsp sugar Add 4 tbsp oil to pan and stir fry chili paste till fragrant, then add vinegar mixture Put all vegetables in a large bowl, then add the chili mixture, 250g ground peaunts , 50g fried shallots and 40g toasted white sesame seeds Transfer to container and refrigerate overnight

Chee Cheung Fun 豬腸粉

Ingredients

100 g Rice Flour 10 g Tapioca Flour 10 g Corn Flour 1 tsp Salt 3 tbsp Corn Oil 350 ml Water 200 g Char Siew 1 stalk Spring Onions

Sauce

4 tbsp Warm Water 3 tbsp Light Soy Sauce 2 tsp Sesame Oil\ 1 tbsp Sugar

Chwee Kueh - 水粿

Ingredients

150g Chye Poh (Preserved Turnip) ½ cup oil 30g minced garlic 60g chopped shallots 2 tbsp sugar ½ tsp white pepper ¼ tbsp dark soya sauce 150g rice flour 15g wheat flour 1 tsp salt 2 tbsp oil 400ml water 400ml boiling water

Chye Poh

Wash 150g chye poh to remove excess salt (at least twice) Drain and set aside Heat ½ cup oil in a pan Add 60g chopped shallots and 30g minced garlic Stir fry on low till shallots turn translucent Add drained chye poh, ½ tsp white pepper, 2 tbsp. sugar, And ¼ tbsp. dark soya sauce Mix evenly and cook for another 5 mins till sugar to dissolve

Rice cake

Add 150g rice flour to a large bowl Add 15g wheat flour, 1 tsp salt, 2 tbsp. oil, Mix in 400ml water till you get a smooth batter Add 400ml boiling water as you stir constantly Transfer batter to double boiler and stir till the batter starts to thicken as it cooks Once the batter thicken enough to coat the side, pour batter into moulds Steam for 20 mins in the steamer Once done, let it set for 10mins Remove rice cake from moulds with a satay stick or small spatula Serve with chye poh

Kaya Toast - 加椰吐司

Ingredients

50g white sugar 50g chopped palm sugar 5 pandan leaves 5 yolks 200 milk coconut milk 1 loaf traditional white bread

Method

Separate 5 egg yolks from the whites Whisk the egg yolks and set aside Add 200ml coconut milk to a pan and 5 stalks pandan leaves Next add 50g chopped palm sugar and 50g white sugar Cook for 10 mins until both sugars are dissolved Add some of the coconut milk to the egg yolks and mix Transfer pan from stove to a pot of boiling water to create a double boiler While cooking slowly stir in the egg yolks Remove the pandan leaves and continue to stir until the jam thickens to the prefered consistency (we like it real thick) Spread over toasted traditional white bread and serve with half boiled eggs.

Oyster omelette - 耗煎

Ingredients

Omelette:

3 tbsp tapioca flour

1 tbsp rice flour

pinch of salt

100ml water

2 eggs

10 large oysters (fresh or frozen)

¼ cup chopped spring onions

¼ coriander leafy part

Seasoning mixture:

3 tbsp hua tiao chiew

3 tbsp fish sauce

½ tbsp light soya sauce

Directions

Add in 3 tbsp tapioca flour

Add in 1 tbsp rice flour & a pinch of salt

Mix in 100ml water

Mix 3 tbsp hua tiao chiew with 3 tbsp fish sauce and 1/2 tbsp light soya sauce

Crack 2 eggs

Add 1 tbsp seasoning mixture

Add 3 tbsp pork lard to hot pan

Add flour batter ladle by ladle

Cook batter until crispy, then add half the beaten eggs

Toss to the other side

Add the remaining eggs

Break up the omelette slightly

Add 10 oysters to pan with 2 tbsp of seasoning mixture

Add 1 tsp pork lard

Cook oysters for 30 secs

Garnish with chopped spring onions and coriander leaves

文章來源: https://www.twgreatdaily.com/cat60/node630643

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