Fermented Red Bean Curd/Nam Yee Pork Belly

It has been years since I last cooked this fried pork belly marinated with fermented red bean curd/nam yee, and served with sambal belacan.  Since I have pork belly in my freezer, I've decided to bring back memories of this yummylicious dish and satisfy our taste buds.

Ingredients:

500g. pork belly (cut off skin, washed and cut into 4 pieces)

Cooking oil for deep-frying

Marinade: (mix in a bowl)

1/2 tsp. bicarbonate of soda

1 piece nam yee/fermented red bean curd

1/2 tbsp. nam yee juice

1 tsp. chopped coriander leaves

1 tbsp. chopped garlic

1/4 tbsp. light soy sauce

1/2 tbsp. Shaoxing Wine

1/2 tbsp. sugar

1/2 tbsp. oyster sauce

1/2 tsp. five-spice powder

1/2 tsp. sesame oil

Dash of chicken stock granules

1 tbsp. plain flour

3 tbsp. cornflour

1/2 egg

50ml. water

Methods:

1. Combine pork belly with the marinade ingredients in a zip lock bag and marinate for few hours.
2. Heat up oil for deep-frying, put in the pork belly and deep-fry using medium-low heat until golden brown and cooked.
3. Dish, drain and cut into bite-size pieces and place on a serving dish with sambal belacan.

I adapted this recipe from a recipe book of 'Hawkers' Fair Simplified' with adjustments to meet my cooking preferences.

Muah Chee with Black Sesame Coating

Muah Chee is my favorite snacks.  I've bought a packet of black sesame powder recently, and here comes my Sunday afternoon snacks....

For the recipe of the Muah Chee dough, I am using the same recipe as previously, click here for the recipe.

For the black sesame coating recipe, mix 40g. black sesame powder and 30g. caster sugar.

Salads with Honey Yellow Mustard Dressing

I am sharing with everyone some of the Salads which I've prepared and enjoyed in my home comfort kitchen recently; with Honey Yellow Mustard Dressing.  It's a great dressing to go with combination of fruits, cucumbers, corns, eggs, ham/luncheon meat, sweet potatoes, pasta and more... 

• (A)  Red and green oak leaves, egg, red carrot, corn, cucumber, barley grains and grapefruit

• (B)  Red and green oak leaves, pineapple, cucumber, orange sweet potatoes, luncheon meat and pasta

• (C)  Red and green oak leaves, egg, luncheon meat and healthy homemade granola, for the recipe click here

Homemade Honey Yellow Mustard Dressing

Since I am intending to add more Salads into my diet, I've decided to opt for homemade salad dressings than those purchased over the supermarket shelf, as homemade ones are definitely more healthier.  Let me share with all my readers, this yummylicious and popular 'Honey Yellow Mustard Dressing'.  The actual recipe is using Dijon mustard, but since I have Yellow Mustard in my pantry, might as well I  make use of it.

Ingredients:
1/4 cup Heinz Yellow Mustard
1/4 cup honey
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

Methods:

1. Add all ingredients to a mason jar and place the lid on.  Shake jar well to mix up dressing.  Store in the fridge up to 2 months.
2. To use, just shake the jar again to mix.

This recipe is adapted from 'The Girl on Bloor' with slight amendment to suit my cooking preference.

Meat and Potato Patties

Ingredients: (Serves 2)
250g. ground pork
1/2 cups potatoes (finely shredded)
1 tbsp. onion (finely chopped)
1 tbsp. spring onion (chopped)
1/2 egg (beaten)
1 dash of salt
1 tbsp. cooking oil
1 cup water
3 tbsp tomato sauce
1/2 tbsp. plain flour
1 tbsp. water

Methods:

1. In a large bowl, combine ground pork, potatoes, onions, spring onions, egg and salt.  Shape into 5 patties; press to flatten slightly.  In a large skillet or pan, heat 1 tbsp. cooking oil over medium high heat.  Brown patties on both sides, drain.  Add water and tomato sauce, simmer, covered, until meat is cooked.  Remove patties to a serving platter.
2. In the same skillet/pan, whisk flour into water, gradually add to skillet.  Reduce heat to medium-low; cook, stirring constantly, until thickened.  Remove from heat and spoon over patties.  Serve immediately.

Note:

This patties can be served with rice in a Chinese meal, or as a Western meal, with sides of your choice.  I served mine as a Western Dinner with Salad.

I adapted this recipe from 'Taste of Home' by Gladys Klein, Burlington Wisconsin, with some amendment to suit my cooking preference.

Chinese Honey Chicken

Ingredients: (Serves 2)
300g. chicken breast (cut roughly 3cm. cubes)
1/4 cup water
1/2 tsp. chicken stock granules
1 tbsp. Shaoxing wine
1 tbsp. white vinegar
1 1/2 tbsp. honey
1/2 tbsp. light soy sauce
2 tbsp. sugar
1 garlic cloves (chopped)
1 1/2 cups + 2 tbsp. plain flour (sifted)
1 tsp. cornflour, dissolve in 1 tbsp. water
Cooking oil for deep frying, + 1 tbsp. for cooking
1/2 tsp. toasted black sesame seeds

Marinade:
1 tbsp. light soy sauce
1/2 tbsp. Shaoxing wine4
1/2 egg white (lightly whisked)

Methods:

1. In a large bowl, mix the marinade ingredients thoroughly into the chicken pieces to break up the egg white, and let it marinate for 10-20 minutes.  I let it marinate longer in the fridge.
2. In another bowl, mix together the water, chicken stock granules, Shaoxing wine, white vinegar, honey, light soy sauce and sugar.
3. Place the flour in a large bowl.  Add the chicken pieces and the marinade, and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
4. Fill a wok or pan with cooking oil to about 1/3 capacity.  Heat over high heat.  The oil is hot enough for frying when a wooden spoon dipped into the oil forms small little bubbles.  Shake excess flour from the chicken pieces.  Cook chicken pieces in 2 batches until golden and cooked through.  Drain on kitchen paper.
5. In a clean wok or pan over medium heat, add 1 tbsp. oil, saute garlic until fragrant.  Then add the mixture in (2), cook until sugar has dissolved and the liquid starts to foam.  Then add the cornflour mixture.  Cook until the sauce has thickened slightly.  Add the chicken pieces and toss until evenly coated.  Transfer to a serving plate and sprinkle with black sesame seeds.

After deep-frying

Coated with the sauce

I adapted this recipe from 'Marion's Kitchen' with a slight amendment to suit my cooking preference.

Honey Tumeric Chicken

Ingredients: (Serves 2)
4 chicken thighs (deboned but skin-on) - I slice them into few smaller pieces for each thighs.
2 cloves garlic (grated)
1 1/2 tbsp honey
1 tbsp. oyster sauce
3/4 tsp. tumeric powder
1 pinch chili powder
1 pinch salt
1 tbsp. cooking oil

Methods:

1. In a container, add garlic, honey, oyster sauce, tumeric powder, chili powder and salt to the chicken, stir to combine well and let marinade until time for cooking.
2. In a heated skillet/wok (heavy bottom)  on medium heat add the cooking oil.  Arrange the chicken pieces in single layer over the skillet/wok, (you might need to cook it in 2 batches).  Pan-fry on both sides until they turn golden brown.  Dish out onto a serving dish, and continue cooking with the rest.

Note: 

1. The original recipe use the whole chicken thighs without cutting them into smaller pieces, but I prefer bite-size pieces which is easy to serve with rice, as in a Chinese meal.  However, if you are intending to serve it whole with some side dish, as in a Western meal, then it's better to leave it whole.

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