Braised pork with soy sauce or Nyonya Tau Yu Bak

Braised pork with soy sauce is one of the favorite pork dishes which are often cooked in most, though not all Chinese home kitchen.  This time round, I am trying out this Nyonya braised pork with soy sauce or commonly known as Tau Yu Bak.  The method of cooking have slight variance.  However, on the overall, this is a delicious dish.

Ingredients:

300g. pork belly (remove skin, washed and sliced into 1/4" thick)

1 tbsp. dark soy sauce

1 tbsp. light soy sauce

Dashes of ground black pepper

1/2 tsp. five spice powder

3 slices ginger

1 star anise

2 cloves

1 cinnamon stick

10g. rock sugar

3/4 cloves garlic (with skin on, pan-fry on a pan without oil until slightly charred to get the nice aroma)

2 eggs (boiled, and peeled)

Hot water (for cooking)

Methods:

1. Add the dark soy sauce to the pork belly, mix with a spoon to combine well.  In a pan with low heat, spread pork belly and lightly stir-fry for about 3 minutes.  The pork belly will release some fat while frying.
2. Add cinnamon stick, star anise, cloves, ginger slices, garlic, five spice powder, pepper and light soy sauce, continue to stir-fry.  If it is too dry, add a dash of water.  Add rock sugar and a bit of water, stir-fry until rock sugar has melted.  Add hot water to cover the meat.  Braised using medium heat, add in eggs, put the lid on and continue to let it braised, while stirring often. In between braising, turn the eggs, to ensure the eggs are nicely coated with the sauce.  Once the eggs have achieved the nice brown color, dish out into a small bowl and set aside.  Continue braising the pork belly until it's fully cooked.  Remove from heat.  Dish onto a deep serving plate, together with the gravy and eggs.

Notes:

This dish is normally served with rice and other dishes as in a Chinese meal.  However, this time round, I am going for 2 serving choices:-

    (1)    served with pumpkin mantou

    (2)    homecooked kolo mee with pickled chilis

I adapted this recipe from Youtube 'Nyonya Cooking' with adjustments to suit my cooking preferences.

Thai Chicken Lettuce Wraps

This wrap dish is a healthy option, if you are opting for something much lighter than a normal Chinese meal with rice and other dishes.

Ingredients: (serves 1)

150g. chicken breast (cubed)

1 tbsp. onion (finely diced)

1 1/2 cloves garlic (finely chopped)

1/4 cup whole roasted cashew nuts

1 tbsp. cooking oil

1/2 tbsp. fish sauce

1/2 tbsp. light soy sauce

1/2 tbsp. cilantro leaves (chopped)

Butterhead lettuce

Sauce: (mix and stir well in a bowl)

1 1/2 tbsp. Thai sweet chili sauce (to obtain the recipe click here)

1 tsp. lime juice

1/2 tbsp. cilantro leaves (chopped)

Pinch of white sesame seeds (toasted)

Methods:

1. In a heated pan, heat 1 tbsp. cooking oil.  Add onion and garlic, stir-fry until slightly browned.  Add chicken and stir well.  Add fish sauce, light soy sauce and stir well until combined and cook until dry but moist.  Stir in cashew nuts and cilantro, turn off heat and remove into a bowl.
2. To assemble the lettuce wraps, add 1 tablespoon of the filling onto the middle of the lettuce, top with some sauce, wrap it up and eat immediately.

I adapted this recipe from 'rasamalaysia.com.'

Almond Cookies

These Almond Cookies are so additive, you can just pop into your mouth one after another, without realizing how much you have eaten, as they are deliciously yummy!  

Ingredients:

(A)

140g. plain flour (sifted)

130g. almond meal

30g. cornflour (sifted)

2 tsp. baking powder (sifted)

1/4 tsp. salt

50g. icing sugar (sifted)

(B)

100-120g. corn oil (depending on texture of the dough)

(C)

Egg wash - 1 egg yolk, diluted with 1-2 tsp. milk

(D)  Garnishing - almond nibs

Methods:

1. In a large bowl, mix all ingredients in (A) with a hand whisk until well combined.
2. Drizzle corn oil, little by little into the dry mixture.  Use hand to combine the mixture until it forms a dough.  To test, take a small portion of the dough, roll it into ball between your palms, and if it doesn't fall apart, the dough is ready.  You might not use all the oil.
3. Roll out the dough, cut out using a cookie cutter (dust with a bit of flour, so it won't stick), and place the cookies on a lined baking sheet.  Use a brush to apply egg wash over the top of each cookies, and garnish with some almond nibs.  
4. Bake in a preheated oven of 150 degree Celsius for 15 minutes, until the top is golden.  Remove cookies from oven and repeat with the remaining cookies.  Store cookies in an airtight container.

I adapted this recipe from 'food-4tots.com' with a very slight adjustment to suit my baking preference.

Baked Chicken Lollipop

Ingredients:

10 chicken drumettes (skin attached, cleaned and pat dry with kitchen paper)

Hoisin-Ginger Marinade:

1 1/2" ginger (peeled and minced)

2 cloves garlic (peeled and minced)

3 tbsp. hoisin sauce

1/2 tbsp. mild chili sauce

1/2 tbsp. light soy sauce

1/2 tbsp. honey/sugar

1/2 tbsp. water

Methods:

1. To prepare the drumettes: use a knife, cut the skin and tendons around the base of each drumette.  Peel, scrape and push the meat down to the thick end, from top to bottom making into a ball of lollipop shape. 
2. To marinate the drumettes:  In a bowl, mix in all the marinade ingredients.  Place the drumettes into a ziploc bag, pour the marinade ingredients over the drumettes, squeeze out air, seal the ziploc bag and squish the bag.  I leave it in the fridge to let it marinate overnight, and in between I squish and turn the drumettes to ensure even marination.
3. To bake the drumettes: arrange the chicken drumettes on the wire rack set over a baking pan.  Bake at 170 degree Celsius until nicely browned and slightly charred, and completely cooked through, for about 35 minutes.
4. Serve with chili sauce or any dipping sauce of your choice.

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Pickled Chilies

Pickled Chilies are a very popular condiment used to serve with noodles dishes (any types of noodles, rice vermicelli, kway tiaw, etc.), either soup or dry.  It can be made with either green or red chilies and served plain or with light soy sauce or even dark soy sauce.

Ingredients:

4 oz. red chilies (discard seeds and sliced into pieces)

1 cup rice vinegar

1 tsp. salt

1 tsp. sugar

1 cup boiled water

Methods:

1. Put sliced chilies into a bowl.  Add boiled water and let sit for 10 seconds.  Drain off water and leave the chilies inside the bowl.
2. Add in vinegar, salt and sugar.  Stir well until well combined.
3. Transfer everything into a glass jar and leave overnight in the fridge.
4. The pickled chilies are ready to be served!  Enjoy!

I adapted this recipe from 'rasamalaysia.com.'

Singapore Rice Vermicelli/Beehoon

 

Ingredients: (Serves 2)

6 oz. rice vermicelli (boiled until al dente and drained)

4 oz. pork belly (remove skin and thinly sliced)

1/2 tsp. cornflour

2 tbsp. cooking oil

2 garlic cloves (chopped)

1/2 onion (thinly sliced)

1/2 cup prawns (peeled and deveined)

2 eggs (lightly beaten)

3 sprigs spring onion (cut into 2" length)

Sauce: (Mix all ingredients in a bowl and set aside)

1 tbsp. oyster sauce

1 1/2 tbsp. curry powder

1 1/2 tbsp. light soy sauce

1/2 tbsp. sugar

1/4 cup water

Methods:

1. Coat pork belly with cornflour.  Set aside for later use.
2. In a medium-high heated wok add cooking oil.  Add  pork belly slices and stir -fry for about 2 minutes.  (If you are using chicken, you do not need to fry the chicken first, instead add chicken after you saute the onion and garlic, as pork belly needs more cooking time).  Push the pork belly to the side of the wok, saute onion and garlic until aromatic.  Return the pork belly and add in prawns, stir-fry until it changes colour.  Add in rice vermicelli, stir to combine well with all the other ingredients for 1 minute.  Push noodles to one side, add eggs and let cook 1 minute.  Fold noodles over the egg and add sauce and spring onions.  Stir continuously until everything is well combined.
3. Dish into a serving plate.  Serve with pickled chilies.

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Note:  For the Pickled Chilies recipe, refer to my next blog post.

English Scones

 Ingredients:

3 cups plain flour (sifted)

2 tbsp. baking powder (sifted)

1 tbsp. sugar (optional), can add up to 3 tbsp.

1/2 tsp. salt

60gm. unsalted butter (cubed and keep it cold in the fridge)

1 cup milk, plus extra for brushing tops of scones

Methods:

1. In a medium size bowl, combine flour, baking powder, sugar and salt together.
2. Rub the butter into the flour until only pea sizes pieces.  I use a pastry cutter, it's faster and easier.
3. Add in the milk and mix the scone dough together with a wooden spoon.
4. Roll scone dough out until it is about an inch thick.
5. Use a cookie cutter to cut rounds out of the scone dough and place on a lined baking sheet.  Gather together the remaining dough and cut out more scones, until all the dough is used up.
6. Brush tops with milk.  Bake in a preheated oven of 220 degree Celsius for 20-25 minutes until puffed up and golden brown on the top.

This recipe is adapted from Carina.com

Nasi Goreng Ikan Bilis

Ingredients: (serves 1)

 1 medium-sized bowl cooked rice (overnight rice)

1/4 cup carrot (thinly sliced)

1 small bowl cabbage (sliced)

1 sprig spring onion (sliced diagonally)

2 tbsp. cooking oil

Paste ingredients:

1/4 tsp. roasted belacan (shrimp paste)

1 tsp. dried shrimps (soaked and drained)

1/2 tbsp dried anchovies (washed and drained)

1 red chili (roughly chopped)

2 cloves garlic (peeled)

1/4 onion (peeled and roughly chopped)

2 tbsp. water

Seasonings:

Dashes ground white pepper

Dash of salt 

For garnishing:

1 tbsp. anchovies

1 egg (sunny side up)

Methods:

1. In a blender bowl, add belacan, dried shrimps, anchovies, red chili, garlic, onion and water.  Blend using a hand held blender until fine paste.
2. Heat 2 tbsp. of cooking oil in a wok, add in 1 tbsp. anchovies and fry using medium-low heat until crispy.  Dish out the anchovies and set aside.
3. Using the remaining oil in the same wok, add the blended paste, stir and cook until fragrant.  Add carrot and cabbage, and stir-fry for a quick minute, then add in dashes of ground white pepper and salt.  Stir to mix, then add rice and spring onions, stir to combine the ingredients into the rice. At this point, taste for correct seasoning.  If needed, add in a dash of salt. Off the heat.
4. Dish the rice into a serving dish, top with a sunny side up egg, fried anchovies and finely chopped spring onions, if using.
5. A plate of yummylicious 'Nasi Goreng Ikan Bilis' is ready to be served!

I adapted this recipe from 'asianfoodnetwork AFN' with slight adjustments to suit my cooking preferences.

Matcha Sponge Cupcakes

Ingredients: (Makes 12 cupcakes)

4 large eggs

75g. caster sugar

140g. plain flour (sifted)

1/2 tbsp. Matcha powder (sifted)

1 tsp. baking powder (sifted)

50g. butter (unsalted)

50g. milk

1 1/2 tbsp. honey

Methods:

1. In a bowl, combine plain flour, Matcha powder and baking powder.  Set aside.
2. In a mixer bowl, whisk eggs and caster sugar at high speed for 5 minutes until double in volume.  Lower speed to 1, whisk 30 seconds to get rid of air bubbles.  To test it, you can write letter 'O' on the surface of the egg batter and stay there for a few seconds, then you have the right consistency.
3. Add flours in 2 batches and fold gently well with a rubber spatula in each addition.  Do not over mix or you will deflate the batter.
4. Melt butter and milk together at low heat.  When butter almost melted remove from heat.  Do not boil the mixture and stir well, then add in honey and stir well again.
5. Scoop some batter of (3) into melted butter mixture and mix well.  Pour the butter mixture into the remaining batter and gently fold well with rubber spatula.
6. Place cupcake liners in each muffin pan.  Pour batter into each cupcake liners, and when all is filled, drop on the table top twice to knock out air bubbles.
7. Bake in a preheated oven of 180 degree Celsius for about 25 minutes, or when a skewer inserted in the center comes out dry.

I adapted this recipe from 'Anncoo Journal.com' with a slight adjustment on the amount of sugar used.

Butter Cake

Ingredients:

200g. plain flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt

250g. unsalted butter

175g. caster sugar

4 large eggs

4 tbsp. milk/plain yogurt (I use milk)

Methods:

1. In a bowl, mix flour, baking powder and salt until well combined.
2. Using a stand mixer, beat butter and caster sugar until pale.
3. Add in egg, one at a time, beating well after each addition, until creamy.  Scrape sides down for even mixing.
4. Add in flour mixture in two folds and combine using a rubber spatula.  Add in milk and mix well.
5. Pour batter into a lined 8" x 8" baking pan, smooth the top with rubber spatula.
6. Bake in a preheated oven of 190 degree Celsius for 40-50 minutes, or when a wooden skewer inserted into the center of the cake comes out clean.
7. Remove cake from the oven and let it cool on a wire rack.
8. Tea is served!

This recipe is adapted from 'rasamalaysia.com' with slight adjustment.

Thai Pumpkin Curry

With my homemade 'Thai Red Curry Paste' sitting in the freezer, how could I resist this simple recipe, furthermore Pumpkin is my favorite vegetable/fruit.  Those who loves pumpkin do try out this recipe.

Ingredients: (serves 1)

1 tbsp. cooking oil

2 cloves garlic (chopped)

1/2" ginger (peeled and chopped)

1 tbsp. onion (thinly sliced)

1 1/2 tbsp. Thai red curry paste

1 tbsp. pumpkin puree

200g. pumpkin (peeled and cut into 1/2" cube)

3 tbsp. coconut milk (put more if you prefers more creamy)

1 tsp. fish sauce

1 tsp. brown sugar

1/2 tbsp. tamarind paste

1 1/2 cups water (divided)

Some cilantro/parsley leaves (for garnish) - can use basil leaves

1/2 tsp. red chili (chopped - for garnish)

Methods:

1. In a heated wok add 1 tbsp. cooking oil, saute garlic, ginger and onions for 1 minute.  
2. Add Thai red curry paste, stir and cook for 2-3 minutes.  Add 1 cup water, stir and bring to a boil.
3. Add pumpkin puree, pumpkin and 1/2 cup water and cook until pumpkin is soft, but not mushy.
4. Add fish sauce,brown sugar and coconut milk.  Stir to mix, then add in tamarind paste and cook for another minute.  Taste for correct seasoning, adjust base on your taste preferences, if needed, add either brown sugar, or fish sauce.
5. Switch off heat and dish into a bowl and garnish with cilantro/parsley leaves and chopped red chilies.
6. Serve with freshly cooked rice.

I adapted this recipe from 'Whisk Affair' with slight adjustments to suit my cooking preference.

Thai Red Curry Paste

As I was browsing through a food website recently, a curry paste recipe caught my attention.  Whenever I want to cook curry dishes, all I need to do is to go to the wet market and buy the curry paste; these curry paste comprises of different spice ingredients.  For this Thai red curry paste, with a couple of simple ingredients which are all readily available in my pantry, I can easily make them, store in airtight container or jar, and place them in the fridge, which can last for 3 days; or in the freezer for later use, and it can be kept for 3 months.

 Ingredients: (yields 1 cup)

16 dried chilies 

2 tbsp. lemongrass (remove outer skin and sliced)

1 tbsp. grated galangal

4 cloves garlic (peeled, and leave whole)

1 tbsp. toasted belacan

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1 tbsp. chopped coriander (stem and roots)

2 shallots (peeled and roughly chopped)

1/4 cup reserved chili soaking water

Methods:

1. To prepare the dried chilies: remove seeds, cut into 1 cm., soak in boiling water for 30 minutes, remove chilies and reserve 1/4 cup of the soaking liquid.
2. In a blender bowl add chilies and all the other ingredients including the soaking water.
3. Blend on high until smooth.
4. Scrape into an airtight container or jar, and keep it in the fridge or freezer.

I adapted this recipe from 'recipetineats' with a very slight adjustment.

Broccoli With Buttery Crumbs

I made this sides to go with my Vietnamese Style Roast Chicken, which I posted  few days ago. 

Ingredients: (serves 2)

150g. broccoli florets

2 tbsp. melted butter (divided)

1/4 tsp. garlic salt

1/2 cups croutons

Methods:

1. Bring salted water in a small pot to boil.  Cook broccoli until heated through about 3 minutes.  Drain and transfer to a casserole dish.
2. Pour 1 tbsp. melted butter over broccoli, season with garlic salt.  Top broccoli with croutons.
3. Bake in the oven of 175 degree Celsius until lightly browned and croutons are crunchy, for about 20 minutes.
4. Dish onto a serving dish and serve.

This recipe is adapted from 'allrecipes' by Jennifer Hanson with slight adjustments to suit my cooking preference.

Garlic Roasted Potatoes

My previous post of Vietnamese Style Roast Chicken, I mentioned that I serve the chicken with side dish of 'roasted potatoes with garlic,' so, I am sharing this recipe with those who are interested.

Ingredients: 

2 potatoes (11 oz.) (washed and pat dry with kitchen paper)

1 tbsp. salted butter (melted)

1 tbsp. olive oil

2 cloves garlic (minced)

1/2 pinch salt

1/2 pinch chili powder

1 dash ground black pepper

1/2 tbsp. chopped parsley (garnishing)

Methods:

1. To slice the potatoes, place each potato on a wooden spoon and cut horizontal slits on the potatoes.  I don't have wooden spoon, so I put the potato in between two wooden spatula handles to cut the slits on the potatoes. This prevent the potatoes from being cut through and also ensure even slices of the potatoes.
2. In a small bowl, combine melted butter, olive oil, garlic, salt, chili powder and black pepper together.
3. Toss the potatoes with the garlic mixture, coat well.  Make sure the garlic mixture gets inside the slits of the potatoes.  Transfer the potatoes to a roasting pan.
4. Roast the potatoes in an oven of 200 degree Celsius for 20 minutes, then turn them over and baste with the garlic oil.  Continue to roast for another 20-25 minutes, or until fully cooked.  To check for doneness, use a fork to pierce the potatoes.
5. Remove from the oven, place them on a serving dish and garnish with parsley and serve immediately.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Vietnamese Style Roast Chicken

Ingredients:

1 x 1.2kg. chicken

Marinade:

1 lemongrass stalk, pale part (finely sliced)

2 coriander roots (cut into smaller pieces)

4 garlic cloves (peeled)

2 1/2 tbsp. light soy sauce

2 tbsp. fish sauce

1 tsp. dark sweet soy sauce or kecap manis

1 tbsp. brown sugar

Nuoc Cham:

1 1/2 tbsp. fish sauce

1 tbsp. white vinegar

1 1/2 tbsp. sugar

1 tbsp. lime juice

1  red chilli (finely chopped)

2 garlic cloves (peeled and finely chopped)

Methods:

1. To prepare the chicken, place it breast side down on a chopping board.  Use scissors or knife to cut down either side of the backbone and remove it.  Flip the chicken over and press down on the breastplate so that breast bones crack and the chicken sits quite flat.
2. For the marinade, use a mortar and pestle to pound the lemongrass, coriander roots and garlic to a fine paste.  Stir through the light soy sauce, fish sauce, dark sweet soy sauce and brown sugar.
3. In a large bowl, combine the chicken with the marinade.  I let it marinate overnight in the fridge, turning a few times in between.
4. For the nuoc cham, add all the ingredients into a small bowl, whisk until sugar dissolves and set aside.
5. Prepare a baking tray and place a baking rack on top.  Place the chicken on the rack breast side up.  Pour over the marinade.  Pour 2 cups of water into the base of the baking tray.  Roast in a preheated oven of 200 degree Celsius for 40 minutes or until the chicken is cooked through (you can test by using a knife to slice into the leg joint, and if the juices runs clear, the chicken is cooked).  Remove from the oven and allow to rest for 10 minutes.
6. Cut the chicken into pieces and serve with nuoc cham, cucumber and steamed rice or with other sides.  I did not serve with rice, but with sides of broccoli with buttery crumbs and roasted potatoes with garlic.  For these 2 other recipes, do check out in my next blog post.

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preferences.