TAMARIND PORK BELLY SLICES

Tamarind flavor pork belly slices or better named as Assam Pork Belly.  The taste is like Assam Prawns [Nyonya Assam Hae].  The thin slices of  pork belly are fried till brown and some oil has oozes out, then stir fry with the tamarind sauce and seasoning makes this an appetizing dish with rice.  The seasoning sauce is originally used for preparing Assam Prawns [recipe adapted from Pearly Kee’s Cookbook]. 

If you love Assam Prawns but allergic  to seafood, you can perhaps tried it with pork belly or streaky pork belly.  It should be awesome.

Ingredients

[serves 2-3]

300 gm thin slices of pork belly or streaky pork – cut into 2-3 inch sections

Some sliced cucumbers

Some toasted sesame seeds

Seasoning

1 tbsp tamarind [assam jawa]

120 ml water

1 tbsp sugar

1/2 tsp salt

1 tsp dark soy sauce

1. Marinate pork slices with ½ tsp salt, dash of pepper for several hours.
2. Soak tamarind in the water until it is thicky and creamy.  Strain and add in the remaining seasoning [except sugar].
3. Heat a non stick wok with some oil, arrange meat slices in a single layer, to pan fry until brown on both sides.
4. Pour in the tamarind juice, make quick stir fry for a minute and simmer until water is slightly reduced before adding in the sugar,
5. Fry until the mixture looks caramelized.  Sprinkle sesame seeds.
6. Dish out to serve with sliced cucumber.

SWEET SOUR LOTUS ROOTS

I was quite skeptical if this is going to be tasty dish as there is only 1 main ingredient [lotus roots] which I would normally use to make soup or stir fry with some other ingredients like this.

This turns out to be appetising as it tasted sweet and sour, looks good.  The lotus roots are crunchy and crispy.  Moreover, it is a quick stir fry dish.  Great option to cook lotus roots this way.

Recipe adapted from here.  

Ingredients

2 sections lotus roots - scrap the skin, cut cubes

some chopped spring onions

some toasted sesame seeds

Seasoning [combined]

2 tbsp light soy sauce

1 tsp dark soy sauce

15 - 30 ml white vinegar

2 tbsp sugar

1/4 tsp salt

1 tsp cornstarch + 50 ml water

1. Cube lotus roots and soak in water with a few drops of vinegar to prevent de-colourisation.  Drain just before frying.
2. Heat a non stick wok with some oil, add in lotus roots and stir fry for about 1 minute.
3. Pour on the  sauce, continue to stir fry until bubbly, thicken with cornstarch water.
4. Dish out, garnish with spring onions and toasted sesame seeds.
   
   
   
   
   
   

BRAISED PORK BELLY

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].

Ingredients

[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

Seasoning

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.

FRAGRANT BRAISED CHICKEN

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.

Ingredients

[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

Seasoning

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.
   
   
   
   
   
   

STEAMED PAUS - PORK FILLINGS

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

Seasoning

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