This recipe is a result of available ingredients in the fridge. I love pork belly, and quite enjoy the taste of fermented to tofu, which got me thinking, if pork belly works with salted fish, why not with fermented tofu? So I did just that, an experimental recipe of fried pork belly with fermented tofu.
Luckily, this turned out quite a success, the combination of succulent, savory pork belly and the salty yet slightly pungent fermented tofu worked well. The spiciness added by ginger and dried chili gave it a bit more character too, if you are thinking of something slightly out of the ordinary, do give this a try. 
fried pork belly with fermented tofu
Ingredients:
ingredients: pork belly, fermented tofu, 5 spice, garlic, ginger
Cooking instructions:
add some dried red chili & cilantro for colors & heat
Remember to not put too much oil while cooking the garlic & ginger, the pork belly naturally will produce more fat while cooking, you don’t want the dish to end up too oily. For those who love it even more spicy, some chili padi will be lovely too!
Happy cooking!
Not long ago my mom gave me a brand new pressure cooker that she’s kept with her for the last 10 years or so after knowing that I’ve started cooking a bit. It was a godsend, suddenly cooking soup become way faster and easier, and I think everyone who loves any sort of Chinese style soup should invest in one.
Today I’m going to share with you a very simple peanut soup with pork ribs recipe. A dish that I always love as a kid but never did get to have them very often due to the time it takes to cook using a conventional pot.
chinese peanut soup with pork ribs
With a conventional pot, you’ll have to boil the soup for at least 3-4 hours to make the peanut soft, but with the pressure cooker, 30-45 minutes is all you need for the same results. This is possible because with the increase in pressure (usually at around15 psi), the water will boil in much higher temperature at 122 Celsius compared to the usual 100 Celsius, and this make a world of difference.
Ingredients:
ingredients for peanut soup – raw peanuts, red dates, dried scallops, pork ribs
Instructions:
pressure cooker working, check out the little bronze stem
Pressure cooker consume quite a lot less cooking gas compared to a conventional pot too. After bringing the water to boil and the cooker to working pressure (indicated by the bronze valve being “erected”), usually achieve within a few minutes, the fire can be turned down low to keep the same pressure. I believe with this you’ll save at least 3-4 times the amount of cooking gas needed.
The result is old fashion peanut soup that is good for the soul. The peanut is soft, and the pork ribs even more tender, you should really try this for yourself.
p/s: it is also said that boiling the soup with a clay soup spoon will speed up the “softening” process of meat/peanuts too as clay will serve as a catalyst of sort. I haven’t try that yet, but if you do, let me know how it works out.
Happy cooking!
Thai food is of course, more than just tomyam and pad thai. However, there are certain dishes that are quite rare in Malaysia since most Thai establishments are set up with providing halal food in mind (Ying Thai 2 at Melbourne serves a good one). So this is one dish that isn’t particularly easy to find around here, but luckily, it isn’t difficult to cook it up at home either.
Yes, the recipe for this post is Kapraw Pork, or minced pork with chili & basil.
note: you can actually substitute pork with chicken.
kapraw pork – Thai style chili basil pork
The ingredients are simple:
ingredients for kapraw pork – pork, chili, fish sauce, basil, garlic
Instructions:
For purely aesthetic purposes I also saved half a green & red chili and sliced them instead of having all crushed. You don’t necessarily have to do that.
The result is a dish that is spicy, slightly salty (from fish sauce), and savory at the same time. Best served with rice.
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It is no secret that one of my favorite meat is pork, the most versatile and tasty of all meat if you ask me. The only meat that is prohibited by at least 2 major religions must only mean that it is so good it’s practically a sin to indulge one with such luxury.
So when we started cooking regularly, it was one of my aim to be able to master as many pork dishes as possible. Since I’ve managed the tau eu bak (braised pork belly with soya sauce), naturally the next one would be mui choy pork belly.
ingredients for mui choy pork – mui choy, garlic, pork
Mui choy pork is a dish that is more popular in central Malaysia than up north in places like Penang. I first tasted it when studying at KL, and never did remember my mom making this dish.
Anyway, the list ingredients is pretty simple:
steps in cooking mui choy pork
Cooking this dish is also very simple, but do remember that step one is never to be skipped or skimmed (will tell you why later)
mui choy pork goes well with sambal belacan
Alternatively, the simmering step can also be replaced with steaming. The benefit of steaming is that you don’t need to constantly make sure that you don’t run out of water.
The dish is best served with sambal belacan, the salty mui choy really does accentuate the taste of succulent pork with that layer of fat. I’m ready to make this dish again. 
Vinn, KY, and Haze
During this first attempt, I actually noobed it with the mui choy by not soaking it long enough. The result was extremely salty soup base for the dish, I ended up having to rinse the pork and mui choy 3-4 times while cooking half way. That should teach me a lesson not to try to be fast in cooking traditional Chinese dishes.
Till the next recipe post, happy cooking!
Whenever we cook dinner at home, I usually take a photo and post up the main dish of the night on twitter, and since we started cooking at a regular basis about a month or so ago, the Kimchi Jjigae (kimchi soup) dish is by far the most sought after recipe from my tweeter and facebook friends.
“By far” also means like, 3 of you, but here is how it’s made
glorious bowl of Kimchi Jiggae
You can get this at pretty much any Korean restaurants and they are usually served with a bowl of steamed rice. They’re usually priced close to RM 20, with the cheapest I’ve had coming in at around RM 10.
This recipe calls for ingredients worth about RM 20 or so but serves 3-4 person.
ingredients for kimchi jiggae, minus the pork here
Ingredients:
first you fry, then you stew, it’s that simple!
Here’s the steps:
Haze and Cendawan enjoying dinner, I think it’s spicy? hehe
For those who doesn’t prefer pork (the horror!), you can make this dish with chicken or beef too. For those who loves more vegetables, you can also add radish when you start stewing.
Happy cooking!
