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Friday, May 24, 2019


One of the many dishes that can be pre-cooked ahead of meal times is braised pork belly.   Of course, there are many versions of braised pork belly and each is as tasty and delicious.  Most times, I find that the meat tasted even much better after resting or reheated.  
It is always so good served with rice, porridge or even blanched noodles.  Best of all, an ever ready dish to put on the dinner table whenever you are short of time to prepare dishes for the day's meal.
The meat is just tender and has a bite, while the skin is tender and chewy.  You can serve this dish with some stir fried preserved mustard leaves [kiam chye].
[serves 2-3]
300 gm pork belly with skin - cut bite size pieces
3-4 pips garlic - coarsely chopped
2-3 star anise
2 bay leaves
1 tbsp rock sugar
1 stalk spring onions - cut long sections
2 tbsp light soy sauce
2 tbsp cooking wine
1/2-1 tsp dark soy sauce
1 tsp sugar to taste
  1. Bring a pot of water to boil, blanched pork belly pieces for several minutes or turns white.  Removed and rinsed.
  2. Melt rock sugar in a non stick pan to caramelised.  Add in blanched meat.  Stir fry until brown.  
  3. Add in the spring onions, garlic, bay leaves and seasoning ingredients.  Stir to mix well and fragrants.
  4. Pour in water [enough to cover meat], bring to boil, then lower heat to simmer with lid on.  
  5. Simmer until meat is tender and water reduced [add a little more water if meat is not tender].  
  6. Dish up to serve or set aside.  Reheat before serving.

Thursday, May 23, 2019


This is a very simple chicken dish that is great for One Dish Meal to serve over plate of steaming hot rice.
The lightly marinated chicken pieces [you can use chicken wings, boneless chicken whole leg etc.] braised with ginger, spring onions and soy sauce is tasty and delicious served with rice.
Feel free to add some other vegetables like carrots or broccoli.

[serves 2]
4 chicken wings - removed tip, cut into sections
1 stalk spring onions - cut into 2-3" sections
1 cm piece ginger - sliced
1 red chilli - sliced
some chopped spring onions for garnishing
some sweet peas [optional]
1 tsp cornstarch + 1 tbsp water
2-3 tbsp light soy sauce to taste
dash of ground black pepper

  1. Marinate chicken pieces with some salt and pepper.  Set aside for at least 30 minutes or overnight.
  2. Heat a non stick wok with some oil, saute ginger slices until aromatic and edges curl up.  Add in chicken pieces to fry until brown.  
  3. Add in spring onions and chillies.  Stir to mix well until fragrant.  Pour in some hot water [enough to cover meat], bring to boil.  Add in light soy sauce and some black pepper.
  4. Bring to boil and simmer until chicken wings are tender and water reduced.  Add in sweet peas if using, thicken with cornstarch water.
  5. Dish up to serve. Garnish with some chopped spring onions.

Wednesday, May 22, 2019


My sis bought me a box of 600 gram pau flour mix from Nona.  The box contains the flour mix [specified in the box] with sugar etc and a packet of instant yeast [11 gm].  Just follow the instructions given to make the dough.  This portion makes 20 medium size paus.
Instead of using custard or kaya paste filling, I used pork fillings.
Ingredients for Fillings
300 gm minced pork [with some fats]
1-2 stalks spring onions - chopped
1/2 tsp salt
1 tbsp light soy sauce
1 tsp sugar
dash of msg and pepper
1 tsp sesame seed oil
1/2 cup chicken broth
can add some dark soy sauce for colour [optional]
  1. For Filling - Add seasoning to minced meat.  Stir in one direction until well mix.
  2. Gradually add in the chicken broth, stir well after each addition into a thick paste.
  3. Mix in the spring onions.  Chilled until required.
  4. For Skin - combine flour and yeast in a mixing bowl.  Gradually add in water to mix into a rough dough.
  5. Add in shortening, continue to knead until dough is soft and smooth.  Shape into a round ball, leave in bowl, cover to rest for 20 minutes or double in size.
  6. Punch down, roll into a ball, then divide into 20 equal portions.  Shape each portion into a ball.
  7. Flatten each ball and wrap enough filling, seal the edges well into a pleated or round pau.  Place on a piece of parchment paper in a steaming tray [I used bamboo steaming trays].  Finish making the rest.
  8. Cover and leave to proof for 20-30 minutes or until double in size.
  9. Steaming over high heat for 10-12 minutes.
  10. Off heat, remove to cool on wire rack before storing or serve immediately

Tuesday, May 7, 2019


A very flavourful pork neck dish.  This dish is adapted from a recipe for 'Wuxi Spare Ribs'.  I have substituted spare ribs with pork neck meat slices [kak sim in Hokkien].  Glad that I tried this dish as it turned out to be very tasty.  The meat is tender but still has a bite and cooking time is much shorter than if I were to use spare ribs.
I can prepare this dish ahead of meal time and just needed to reheat before serving.  Can serve is whole or cut, it is still okay.  Tastes savoury, sweet but not sourish.
[serve 2-3 ]
300 gm [3-4 slices] of pork shoulder neck meat
Marinate with some salt, pepper, dark soy sauce and cornstarch.
1-2 stalks of spring onion - keep whole or halved
10 slices ginger
1 star anise
1 cup water or more
Seasoning [combined]
3 tbsp tomato sauce
1 tbsp each wine, light soy sauce and oyster sauce
2 tbsp sugar

  1. Marinate meat slices for at least an hour, set aside.
  2. Heat a non stick wok with some oil, pan fry meat slices on both sides until browned.  Dish up or push aside.
  3. Using the oil in the wok, saute ginger, spring onions and star anise until aromatic.
  4. Pour in seasoning, fry for several seconds, mix with the meat slices.
  5. Pour in water, enough to cover meat.  Bring to boil and lower heat to simmer for about 20-25 minutes with lid on or until water is reduced to thick.
  6. Dish up to serve whole or sliced before serving with rice.

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