Category / Pork
September 26, 2012
As promised on the Taman Desa Japanese BBQ post, here’s how you spend less than 1/4 the money and DIY some pork bbq goodness at home. An awesome BBQ chicken wing recipe is thrown in as well.
This BBQ was done several weeks ago when my sister and my niece were in KL to get their visa application finalised. They have moved to the states now.
pork, chicken wings, vege, we have it all. Kerol & FA working on the grill
pork belly BBQ:
- buy pork belly from the market, I paid RM 25 for about 15 portions of what you’d get from Taman Desa BBQ place, cut them in squares
- marinate with half a cup of cooking sake, 1 tablespoon salt, and 2 tablespoon vinegar
- as for sauce, add chopped garlic to Japanese salad dressing (wafu dressing, shoyu vinegar)
- BBQ on medium heat till cooked
pro tip: soak the satey sticks in water for 5-10 minutes before BBQ to prevent burning
pro tip 2: don’t mix vege in between meat, they have different cooking time
came up with the recipe and marinated the pork, everyone loved it, need to make more next time
my sister & niece, with a few friends & ex housemates
awesome chicken wing BBQ:
- marinated chicken wings (together with drummets) with 3 parts oyster sauce, 2 parts soya sauce, and 1 part dark soya sauce
- add some pepper to the marinate
- let it marinate for at least half an hour in the fridge, longer = better
- BBQ over medium fire, poke the drummet – no juice coming out = cooked
instax pic with my sister, the niece, and me. =D
- er.. just put them on stick and burn away!
- add some salt to serve
That’s it, simple and yummy BBQ. The experiment was a success, will have a bigger BBQ party next time!
March 27, 2012
After cooking regularly for a better part of a year now, I thought it’s about time we try dishes that is a little bit more challenging, and since Haze has a thing for braised pork belly with yam (芋头扣肉), we decided to give it a go.
The following recipe is perhaps the simplest formulation for a good braised pork belly with yam, but that being said, it still requires at least 3-4 hours of cooking time to complete. The result though, if done properly, is a serving of yummy succulent pork with buttery soft yam good enough for 4 person.
braised pork belly slices with yam
- pork belly – 600 gram
- one small/medium size yam
- 2 tablespoon dark soya sauce
- 6-8 shallots
- half a bulb of garlic
- 2 cubes of namyu (fermented bean curd)
- cooking oil
- 2 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon soya sauce
- 1/2 teaspoon five spice
- pepper to taste
a big slab of pork and yam, enough to feed 4 pax
Cooking method can be divided into 4 major steps, pork preparation, yam preparation, frying, and steaming. Divide and conquer make things easier now isn’t it?
step 1 – yam preparation:
- cut yam into thick slices (same thickness as pork)
- heat up frying pan with 2 tablespoon of oil, then fry yam for 3-4 minutes
dark soya sauce is used in the second stage of pork preparation
step 2 – pork preparation step:
- boil the whole slab of pork for 10-15 minutes
- remove pork from water, pat dry, then cover the whole slab with dark soya sauce
- heat up frying pan, then fry pork till brown
- remove pork from frying pan and cut in thick slices
shallots, garlic, and namyu to bring out the flavor
step 3 – frying:
- heat up a couple tablespoon of oil
- fry chopped garlic and onion till fragrant
- add pork, yam, and namyu
- add oyster sauce, soya sauce, five spice powder, and sesame oil
- stir fry till even (try not to break the yam, or meat)
finally, arrange pork/yam and steam for 3-4 hours
step 4 – steaming:
- arrange the pork and yam alternately in a bowl (or in this case, a metal plate)
- steam for a minimum of 2-3 hours
And you are done! Do always keep an eye to ensure that your steamer don’t run out of water in the process. If a pressure cooker is used, the steaming process can be cut short considerably (20-30 minutes, I will try this method next time).
Do check out more recipes on this site, and happy cooking!
March 9, 2012
This Thai minced pork cucumber soup is something that we came across while staying over at Khaolak for degassing purposes after a satisfying live-aboard diving trip at Similan Islands.
The soup was so good that when we came home, Haze and I tried to re-create the same dish at home, and I think she got it pretty close. Here’s the resulting soup that is somewhat healthy, simple to make, and may I say, quite delicious.
Thai Minced Pork Cucumber Soup
- big fresh cucumber
- fish sauce (or salt)
- white pepper
- minced meat (300 gram or enough for stuffing)
- 1 teaspoon sesame oil
ingredients are simple, we use fresh cucumber
- While heating up 3 bowls of water, remove cucumber skin, cut in halves, then into bite size, remove the seeds
- mix minced meat with generous amount of pepper, a teaspoon of fish sauce (or a dash of salt), and a teaspoon of sesame oil
- apply minced meat on cucumber where the seeds used to be (you can 1/2 teaspoon of corn starch to make the mixture more sticky)
- carefully put the cucumber into boiling water with meat side on top
- boil for 15-20 minutes or until cucumber is soft
- serve while hot
minced meat and cucumber is a great combination
This soup usually comes with tong fun (glass noodle) so if you wanna add that, do go ahead. For even more flavorful soup base, feel free to add chicken/pork bones too.
January 12, 2012
It’s been a while since I posted the last recipe, so here’s another simple to make soup dish that anyone can make at home – Chinese corn and spare ribs soup. If you want it without pork, feel free to substitute spare ribs with chicken wings or bones.
I use a pressure cooker for this, but a normal pot would work too if you just increase the cooking time a factor of 2-3. Preparation time for this dish is less than 10 minutes.
corn, red dates, dried cuttle fish
The ingredients are fairly simple to source, and they aren’t expensive either. This is good for 4 small bowls of soup
- 2 x sweet corns (best if you get those from Cameron Highland, they are extra juicy)
- 600 grams of spare ribs
- half a dozen dried red dates
- 1 x dried cuttle fish or some dried scallops
boil the spare ribs for a while to remove impurities
Now the cooking instructions:
- boil the spare ribs separately for 1-2 minutes to remove impurities
- cut the corn in 2 and put all ingredients with 4 bowls of water in pressure cooker (6 bowls if you are using normal pot to account for evaporation)
- bring to boil and cook in pressure for 45 mins to an hour
- add salt to taste (about 1.5 teaspoon for me)
- add pepper to taste
- additionally, sprinkle some chopped spring onion before serving
just boil everything in pressure cooker for at least 45 minutes
The result is a clear soup that has the taste of sweet corn and spare ribs infused in it. It goes well with steamed rice or even just on its own.
Easy, healthy, and delicious, try it!
add a sprinkle of spring onion and you’re done – corn & spare ribs soup
September 18, 2011
Nam Yu (red fermented tofu) is one of my favorite ingredients to marinate meat. I’ve used it for deep fried chicken wings and pork slices, and thought I’d give it a try in a recipe that has East meeting West - Nam Yu pork chop.
The idea is simple, using the Western cooking method utilizing griddle and oven, but marinate the pork with nam yu. The result turned out rather well, with the pork acquiring that sweet and salty flavor of nam yu, while not having to use oil (as with deep frying) and be able to retain much of the natural juice in the meat.
nam yu pork chop, a griddle is preferred
- 4 pieces of pork chop at 150-200 grams each (I prefer the cut with a layer of pork fat)
- 2-3 cubes of nam yu
- 2 cups of mushroom
- 1 bulb of garlic
- lettuce for granish
Haze enjoying the nam yu pork chop, with some mushroom & lettuce
- using a pestle (or back of chopping knife), pound and flattened the pork to half it’s thickness. This is to make the pork more tender
- spread the nam yu on pork and left marinate for at least an hour
- heat up the griddle, and saute the pork until brown (2-3 minutes each side)
- add mushroom and garlic to the griddle, and place in oven at 175 Celsius for 10 minutes
- remove from oven and let the meat sit for 5 minutes before serving
The garlic and mushroom should be cooked in the oven with the fat coming off from the pork. The lettuce serves as a garnish as well as something refreshing between the bites. Give it a try!
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