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court7
18-10-2005, 04:47 PM
Stewed Pig's Trotter In black vinegar

Ingredients:

1 pig's trotter (front leg)
abt 1.5kg, cut into pcs
600g old ginger, cleaned, cut in chunks and crushed
5 eggs, hard boiled and removed shell

Seasoning:

3 tsp sesame oil
400ml black venegar
4tbsp brown sugar
800ml water

Method:

1. heat up wok, put in trotter and a little salt and stir well. covr w lid and cook until the trotter is dry and fragrant. Remove and set aside.

2. Soak ginger in water for 10 minutes. Dish and drain.

3. Heat up a saucepan, add in sesame oil and stir fry ginger until fragrant. add in seasoning and bring to boil. lower the heat and simmer for 1 hour.

4. Add in trotter, eggs and continue to cook until the trotter is tender.

court7
18-10-2005, 04:57 PM
Ingredients:

1 pig trotter, cut into pcs.
1 pineapple, peeled and cut into 1.5cm thick pieces.
3 pips garlic, peeled.
3 shallots, peeled.
800ml water.

Seasoning:

4 tbsp tomato sauce
4 tbsp chilli sauce
1/2 tsp salt

Method:

1. Blanch trotter in boiling water for 5 minutes, dish up and rince well.

2. heat up 1 tbsp oil, saute garlic and shallots until fragrant, Add in trotter and stir-fry for a short while, Add in pineapple and stir well.

3. Add in water and bring to boil, Lower the heat and simmer for 45 mins until trotter is tender. Add in seasoning and bring to boil.

court7
18-10-2005, 05:07 PM
Ingredients:

1 pig's trotter, cut into pcs
12 black mushrooms, soaked
1 clove garlic
2 star anise
1500ml water

seasoning:

2tbsp light soya sauce
1 tsp salt
1tbsp rice wine
1tsp sugar
a little dark soya sauce

Method:
1. blance trotter in boiling water for 5 mins. Dish up and rince well.

2. Head up 1 tbsp oil and saute garlic, star anice until fragrant. Add in trotter, black mushrooms and stir well.

3. Add in water, seasoning and bring to boil. Lower the heat and cook for 1 1/2 hours until trotter is tender. Remove from heat and serve hot.

court7
18-10-2005, 05:36 PM
Ingredients:

1/2 pig trotter, about 1 kg, cut into pcs
3 cloves garlic
10 dried chillies
1000ml water

Seasoning:

79ml white rice vinegar
150ml glutinous rice wine
100g gula melaka
2tbsp light soya sauce
1tsp dark soya sauce
dash of salt

Method:

1. blanch trotter in boiling water for 5 mins. dish up and rince well.

2. Heat up 1 tbsp oil, saute garlic and dried chillies until fragrant. Add in trotter and stir fry until aromatic.

3. Add in seasoning, water and bring to boil. Lower the heat and simmer for 1 hour until tender. Remove from heat and serve hot with rice. yum yum... ;)

court7
18-10-2005, 05:48 PM
Skin:

750g rice flour
120g tapioca flour
1500ml water
some oil

Filling:

1kg pork belly, steamed until cooked and shredded
1.8kg chives or chinese leeks
300g dried prawns, fried and chopped
10 pcs firm bean curd, pan fried and shredded
3 tsp salt
dash of pepper

method:

1 filling: clean the chives or leeks and drain well, cut into small pcs. Add in the remaining ingredients and mix well.

2. Skin: In a pot bring water to boil, slowly add in rice flour, tapioca flour and mix w a wooden spatula until well combined. Cover and cook for 5 mins. Remove from heat and pour into a mixing bowl, Add in enough water and knead into a smooth daugh.

3. Divide the daugh into small portions, form each into a cup shape and wrap up filling. Arrange onto a steamer (lined with greased banana leaves).

4. Steam at high heat for 15 minutes. Remove and brush w cooked oil while still hot.

court7
19-10-2005, 10:28 AM
Batter:

600g plain flour
300g tapioca flour
1/2 tsp salt
1tsp oil
1600ml water

Filling:

1kg chives, cut into 1 1/2 length
200g dried prawns, soaked and chopped
1/2 tsp salt

method:

1. mix all batter ingredients into a smooth batter. set aside for 30mins.

2. Heat up 3 tbsp oil and saute dried prawns until fragrant. Add in chives (drained), salt and shir well. Remove.

3. Head up a non stick pan, pour in some batter ansd swirl into a round, thin pancake. Fry until cooked and dish up. Put some filling onto the skin and roll up like spring roll. Serve.

court7
19-10-2005, 10:33 AM
Ingredient A:

500g yam, removed skin
250g tapioca flour
little oil

Ingredient B:

1 pc firm bean curd, shredded
150g pork, shredded
3 black mushrooms, soaked and shredded
50g dried cuttlefish, shredded
10g black fungus, soaked and shredded
1tbsp chopped garlic

Seasoning:

1tbsp fish sauce
1/2 tsp salt
dash of pepper
100ml water

Method:

1. steam yam until soft and mash finely. Add in tapioca flour, a little oil and knead into a smooth daugh. Divide into small portions and form into the shape of abacus.

2. Cook yam abacus in boiling water until they can float up. Remove and drain well.

3. Head up 2 tbsp oil and saute chopped garlic until fragrant. Add in the remaining ingredients B, seasoning and stir well. Simmer for 2 minutes, add in yam abacus and mix well. Serve hot.

court7
19-10-2005, 10:44 AM
Skin:

600g yam, remove skin
300g tapioca flour
some boiling water to mix
1tsp oil
dash of salt

Filling:

2pcs firm bean curd, shredded
300g pork, shredded
300g bamboo shoot, shredded
8 black mushroom, coaked and shredded
50g dried cuttlefish, shredded
1tbsp chopped garlic
1 tbsp chopped shallot

Seasoning:

1tbsp fish sauce
1/2 tsp salt
dash of pepper

Method:

1. Cut yam into chunks, steam until soft and mash finely

2. Add in tapioca flour, boiling water, oil, salt and mix into a daugh. Divide into 20-25 portions and set aside.

3. Heat up 2 tbsp oil, saute chopped garlic and shallot until fragrant. Add in the remaining filling ingredients, seasoning and stir fry until aromatic. Remove and set aside.

4. Roll skin into a thin sheet, wrap up filling and seal up. Arrange onto a steamer lined with banana leaves. Steam at high heat for 5 mins. Remove and brush w cooked oil.

court7
19-10-2005, 10:58 AM
Ingredients:

4 tbsp oil, 50g dried prawns, washed and soaked
50g dried shredded cuttlefish, washed and soaked
100g shallots, sliced, 60g garlic chopped
250g minced meat, 1 kg radish, shredded
100g shredded carrot, 150g tapioca flour
2tbsp chopped spring onion
2tbsp chopped coriander leaves

Seasoning:

1tsp salt, 1 tbsp sugar
1tbsp fish sauce, 1 tsp pepper
1tbsp sesame oil

Method:

1. Heat up 2 tbsp oil, saute dried prawns and dried cuttlefish until fragrant. Dish up and set aside.

2. Heat up another 2 tbsp oil, saute chopped shallot and garlic until fragrant. Add in minced meat and stir-fry until aromatic.

3. Add in shredded radish, carrot, seasoning and mix well. Stir in dried prawns, cuttlefish and stir-fry until dry.

4. Add in tapioca flour, chopped spring onion, coriander leaves and stir-fry until well mixed. Dis up and leave to cool.

5. Divide mixture into small portions and shape into balls. Arrange radish balls onto a steaming tray.

6. Steam at high heat for about 10-15mins or until cooked.

syltel
19-10-2005, 11:00 AM
Stewed Pig's Trotter In black vinegar

Is this the same dish that is normally served to mothers that have given birth?
I love this dish.

court7
19-10-2005, 11:03 AM
Is this the same dish that is normally served to mothers that have given birth?
I love this dish.

Yes it is! I love this dish too! yum yum
:cool:

syltel
19-10-2005, 11:19 AM
Stewed Pig's Trotter In black vinegar
Yummy!! Besides the trotters, can I use different cuts of the pork instead?I love eating the trotters but hubby doesn't....Or should I mix the trotters (for flavor) with other cuts of the pork like tenderloin.....Can, ah??
I am so hungry, already!!

court7
19-10-2005, 11:59 AM
Yummy!! Besides the trotters, can I use different cuts of the pork instead?I love eating the trotters but hubby doesn't....Or should I mix the trotters (for flavor) with other cuts of the pork like tenderloin.....Can, ah??
I am so hungry, already!!

Yes, of cause you can add whatever meat u like into it...

I did add "dai guat"(big bone) n "pai guat" (pork rib) before, it taste good too.
:D :D

court7
19-10-2005, 12:18 PM
Filling:

100g dried radish, chopped
1/2 tbsp sugar
1 tsp dark soya sauce
1/2 tsp pepper
a little water

Skin:

150g 'chu' leave
1 tbsp sugar
1/2 tsp salt
200g glutinous rice flour
150ml water
2 tbsp oil

Method:

1. Soak chopped dried radish for 1 hour, Dish and dain

2. Head up 1 tbsp oil, add in dried radish, sugar, dark soya sauce, water and stir fry for a short while. Add in pepper and mix well.

3. Clean leaves and cook in boiling water for about 20 mins. Dish and drain. Blend soft leaves until very fine.

4. Bring sugar, salt, water to boil. Add in blended leaves, glutinous rice flour and mix well. Add in oil and knead into a smooth daugh.

5. Divide dough into small and equal portions. Wrap in filling and press into the mould. knock out dumpling and place onto greased banan leaves. Steam at medium heat for 10 mins. Remove and brush w a layer of cooked oil.

court7
19-10-2005, 12:23 PM
Soup base:

200g ikkan bilis, cleaned and drained
3 chicken carcass
300g spare-ribs
2 cloves garlic, peeled and crushed
4000ml water
100g dried prawns, washed, soaked
70g dried cuttlefish, soaked and shredded
1 tbsp salt or to taste
1/2 tsp pepper

Glutinous rice balls:

500g glutinous rice flour
360ml water

To serve:

500g pork, shredded
500g chicken meat, shredded
500g chinese leek (or use chinese celery)
cleaned and sliced

Method:

1. soup: heat up little oil and saute ikan bilis until fragrant. Add in chcken carcas, spare ribs, garlic, water and bring to boil. Use medium heat and cook for 1 hour. Remove chcken carcass and spare-ribs. Stir-fry dried prawns until aromatic. Together w dried cuttlefish shreds add into the soup and bring to boil. Lastly add salt and pepper to taste.

2. Glutinous rice ball: combine glutinous rice flour , water and mix into a daugh. Shape into small balls and cook in the boiling soup until float up

3. Add in pork, chicken and bring to boil. Put in leeks and boil until cooked.

4. serve hot.

syltel
19-10-2005, 12:28 PM
Thank you Court7! I will try making this. Okay, one last question.. :D Dont get angry, ok....The black vinegar used, is it the normal black vinegar? Because, I have The spiced black vinegar and the sweetened black vinegar...So, which one should I used? I bought the spiced black vinegar by mistake (When I actually needed the normal type) and when I used that for one of my dishes, it tasted very different....I cannot remember why I bought the sweetened black vinegar, though...I still have not used it yet. Should I use the sweetened one then???? Again, thanx for your patience..... :o

court7
19-10-2005, 12:58 PM
Should I use the sweetened one then???? Again, thanx for your patience..... :o

no problem syltel
:)

I will use the sweetened one.

court7
19-10-2005, 01:03 PM
Ingredients:

1 duck (abt 1.5kg) cut into pcs
removed tail n excess fat
500g preserved mustard, cleaned and cut into big pieces
200g old ginger, crushed
2 wet plums
6 tomatoes, cut each into 2 wedges
dash of pepper
4000ml water

Method:

1. bring 4000ml water to boil in a stock pot

2. Put in duck, preserved mustard, old ginger and wet plums. Bring to boil at high heat, lower the heat and cook for 45 - 60mins

3. Add in tomatoes, pepper and bring to boil.

4. Taste, add salt if desired. serve hot.

syltel
19-10-2005, 01:15 PM
Okey dokey, thanxs again. I will make this tomorrow....I cant wait to eat it!!

court7
19-10-2005, 01:59 PM
Ingredients:

1 can gree peas
300g liver, sliced
300g pork, sliced
1 tsp chopped garlic
800ml water

Marinade:

1tsp light soya sauce
dash of pepper and sesame oil
1tsp corn flour

Seasoning:

Dash of salt and pepper

Mothod:

1. mix liver, pork w marinade and mix well

2. Heat up 1 tbsp oil and saute chopped garlic until fragrant. Add in water and bring to boil. Add in green peas, liver, pork, seasoning and bring to boil, serve hot.

court7
19-10-2005, 02:08 PM
Ingredients A:

1kg rice, cleaned, soaked for 30 mins and drained
1 tbsp oil, 1/2 tsp chopped garlic
1/2 tsp chopped shallot, 1 tbsp salt

Ingredients B (lui-cha soup) :

500g peanuts, toasted and removed skin
100g white sesame seeds, toasted, 200g mint leaves
200g sweet basit leaves, 200g sayur manis
a little tea leaves, peppercorns and 'ku-li-xin' leaves

Ingredients C (assorted vege):

600g Kai lan, cleaned and diced
600g sayur manis, cleaned and diced
600g leeks, cleaned and diced
600g french beans or long beans, cleaned and diced
600g chives flowers, cleaned and diced
600g chinese celery, cleaned and diced
4 tbsp chopped garlic, salt to taste

Ingredients D (to serve):

2 tbsp chopped garlic, 8 pieces taukuah, diced
500g chopped preserved radish, 300g dried prawns
1kg peanuts, toasted and removed skin

Methods:

1. Heat up 1 tbsp oil, saute chopped shallot and garlic until fragrant. Add in rice, salt and stir-fry until aromatic. Dish onto a rice cooker and cook until done.

2.Lui cha soup: (method 1) put all ingredients into a food processor, add a little water and blend into paste. (method 2) use a special earthen-ware, a special guava stick to grind the ingredients for soup. Add a little water while grinding to get smooth paste.

3. Assorted vegetables: Heat oil and saute chopped garlic until fragrant. Stir fry assorted vegetables separately with a little salt until aromatic and cooked.

4. Heat up oil and sate chopped garlic until fragrant. Add in taukuah and fry until aromatic. Dish up. Heat up oil, add in dried prawns and stir fry until fragrant. Dish up.

5. Place rice, assorted vegetables, taukuah, preserved radish, dried prawns, peanuts onto a big bowl and pour in hot lui cha soup, serve hot

court7
19-10-2005, 02:26 PM
Ingredients:

2 blocks big bean curd, halved
3 toufu pok, halved
1 bittergourd, cut into thick rings
2 tbsp chopped spring onion

Filling:

1 mackerel fish, flaked
300g minced pork
30g dried prawns, soaked, fried and minced
30g salted fish, fried and chopped
dash of salt and pepper

Stocks:

1500ml water
dash of salt and peppercorns
mackerel fish bone and skin

Method:

1. pug filling ingredients into a mixing bowl, stir in one direction until very very sticky. scoop up paste and slap against the mixing bowl repeatedly to get a springy testure.

2. stuff fish paste into bean curd, taufu pok and bittergourd. Pan fry in hot oil until both sides are golden brown, dish up.

3. Stock : fry fish bone and skin in hot oil until golden brown. Pour in water and peppercorns, bring to boil. Lower the heat and simmer for 10 minutes. Add salt to taste.

4. Add in fried stuffed ingredients and bring to boil. Sprinkle with chopped spring onion and serve.

court7
19-10-2005, 02:31 PM
Ingredients:

200g soya bean sprouts, cleaned
2pcs firm bean curd, shredded and deep-fried
30g danau salted fish, shredded and deep-fried
50g chinese celery
50g red chilli, shredded

seasoning:

Dash of salt, pepper, wine and chicken stock granules to taste

Method:

Heat up 2 tbsp oil and drizzle with rice wine. Add in all ingredients and stir fry until well mixed. Add in seasoning and mix well. Dish up and serve hot.

court7
19-10-2005, 02:33 PM
Ingredients:

300g eggplants
1 tbsp chopped garlic
1 tbsp chopped mint leaves or sweet basit leave

Seasoning:

2 tbsp oyster sauce
2 tbsp light soya sauce
dash of pepper

Method:

1. Heat up 2 tbsp oil and sate chopped garlic until fragrant. Add in seasoning and mix well to boil. Remove and set aside.

2. Remove skin from eggplants and cut into long strips. Steam a high heat until soft. Remove, drizzled (1) mixture on top and sprinkle w chopped sweet basik leaves.

court7
19-10-2005, 02:39 PM
Ingredients:

1 hairy gourd, peeled and cut into half
3 black mushrooms, soaked and shredded
100g pork, shredded
1 tsp chopped shallot
1 tsp chopped garlic

Seasoning:

1 tsp light soya sauce
1/2 tsp salt
1 tbsp oyster sauce
1 tsp sugar
500ml water

Method:

1. deep fry hairy gourd in hot oil until golden brown. Dish and drain

2. Heat up 1 tbsp oil, saute chopped shallot and garlic until fragrant. Add in mushrooms, pork and stir well.

3. Add in seasoning, hairy gourd and simmer for 10 mins until thick. Remove hairy gourd and cut into pieces. Arrange onto a serving platter and pour over the thickened gravy.

Ski
19-10-2005, 02:59 PM
Hi Court7
Just curious do Hakkas find trootters the most tasty part of the pig, as i see many of your delicious dishes is centered on them, ok how about some chicken dishes or fish head curry
I have passed a printout to my wife to try some of your dishes ;)
TQ

court7
19-10-2005, 04:23 PM
Hi Court7
Just curious do Hakkas find trootters the most tasty part of the pig, as i see many of your delicious dishes is centered on them, ok how about some chicken dishes or fish head curry
I have passed a printout to my wife to try some of your dishes ;)
TQ

Hi ski, I will post some chicken & fish recipies tonight :D
seems like ski's house going to have big makan tomolo?! haha :cool:

court7
19-10-2005, 09:21 PM
Ingredients A:

500g lamb ribs, 500g lamb belly
cut into pcs, 50g sliced ginger, 10 red dates

Ingredients B:

500g local pickled mustart, cut into pcs and soaked
1 star anise, 3 pip garlic, peeled
50g pork fat, diced, 1000ml water

Mixed herbs:

10 dang shen, 1 chao guo, 5 pcs bei qi
1 tbsp qi zi, 5cm cinnamon stick
5 pcs yu zhu, 10 red dates
2tbsp dried longan, 5 pcs huai shan
3 pcs fu shen, 2 pcs dang gui
a little chuan gong and dried orange peel

Seasoning:

2 pcs fermented red bean curd
a little five spice powder and pepper
1 tsp salt, 2 tbsp oyster sauce
1tbsp corn flour water, for thickening

Method:

1. put mutton, mixed herbs and 2000ml water into a pot and bring to boil. Lower the heat and cook for 1 hour. Remove mutton and set aside.

2. Put all ingredients B into a stock pot and cook at low heat for 1 hour, set aside.

3. Heat up 3 tbsp oil, saute ginger and fermented red bean curd until fragrant.

4. Add in mutton, red dates, five spice powder, pepper and stir well. Add in water to cover all the ingredients and bring to boil. Lower the heat and cook for 1 hour or until mutton is tender.

5. lastly add in salt, lyster sauce and thicken w corn flour water.

6. Line serving plate w pickled mustard, top w mutton and serve hot.

court7
19-10-2005, 10:43 PM
Ingredients:

1kg dried bamboo shoot
3 tbsp chopped garlic
1 roasted pig's trotter, cut into pcs
20 chicken feet

Seasoning:

3 tsp salt
5 tbsp oyster sauce

Method:

1. For preparing dried bamboo shoots: Soak dried bamboo shoots in water for 3 days (change water every day).
Remove and put into a pot, add in water and bring to boil. Soak for another day and remove. Remove the skin and cut into thin slices. Clean and drain well.

2. Heat up 4 tbsp oil and saute chopped garlic until fragrant. Add in sliced bamboo shoot and stir-fry until fragrant. Dish into a pot.

3. Add in trotter, chicken feet and water and bring to boil. Simmer until all the ingredients are tender. Add in seasoning, mix well and serve hot.

court7
19-10-2005, 10:47 PM
Ingredients:

1 duck, cut into serving pcs
300g fresh ginger, peeled and sliced
10 shallots, chopped
3 tbsp oyster sauce
2 pcs preserved red bean curd/ nam yee
1 tsp five spice powder
2 tbsp shaoxing wine
1/2 tsp dark soya sauce
salt to taste

Method:

1. Heat up 2 tbsp oil, saute sliced ginger and chopped shallot until fragrant. Add in nam yee, stir-fry until aromatic. Add in five spice powder and mix well.

2. Put in duck, stir well, add in wine and stir-fry until fragrant. Pour in water (enough to cover the duck), cover, simmer at medium-low heat until duck is tender and gravy is thicken.

3. Taste. Add dark soya sauce to enrich the colour and dish up.

court7
19-10-2005, 10:54 PM
Ingredients:

1 kampung chicken
1 tsp dang gui powder
1 tbsp rice wine
dash of salt and MSG :D

Dipping sauce:

2 tbsp sesame oil
200g chopped ginger
1tsp cekor root powder
2 stalks coriander root, chopped
1 tbsp oyster sauce
1 tbsp light soya sauce

Method:

1. Clean the chicken and rub dry. Add in the remaining ingredients and marinate for 2 hours.

2. Steam chicken at high heat for 20 mins or until cooked. Remove and leave to cool. Cut into pcs and arrange onto a serving platter.

3. Heat up sesame oil, saute chopped ginger, cekor root powder, chopped coriander root until fragrant. Add in oyster sauce, light soya sauce and mix well. Dish up

4. Serve chicken w dipping sauce.

court7
19-10-2005, 10:58 PM
Ingredients:

1 chicken
1 tsp chopped shallot
1 tsp chopped garlic
1 tsp chopped ginger

Marinade:

Dash of light soya sauce and salt

Seasoning:

2 tbsp oyster sauce
1 tbsp light soya sauce
dash of sugar
150ml water
a little corn flour water, for thickening

Method:

1. clean the chicken and rub dry. Add in marinade and rub all over the chicken. Marinate for 10 mins. Deep-fry in hot oil until golden brown and cooked. Leave to cool and cut into pcs.

2. Heat up 1 tbsp oil, saute chopped shallot, garlic and ginger until fragrant. Add in seasoning and bring to boil. Add in ccorn flour water and pour over checken, Serve.

court7
19-10-2005, 11:15 PM
Ingredients:

200g taufu pok
1 chicken thigh, cut into pcs
1 tbsp qi zi/ medlar seeds
15 red dates
30g black fungus, soaked and shredded
3 pcs dang gui
500ml water

Marinade:

1 tsp salt
1 tsp sesame oil
dash of pepper and shaoxing wine

Seasoning:

1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp corn flour water, for thickening

Method:

1. Cook taufu pok in boiling water for 2 minutes. Remove and squeeze dry. Set aside.

2. Bring water to boil. Add in qi zi, red dates, black fungus, dang gui and cook for 10 mins.

3. Add in chicken and bring to boil, Put in taufu pok, cover and simmer for 10 mins. Add in seasoning and mix well. Thicken w corn flour water, stir well and dish up.

court7
19-10-2005, 11:41 PM
Ingredients:

1 chicken, about 2kg
1 tbsp brandy, mixed w 1 tbsp rice wine
2 tbsp salt
250ml rice wine

Method:

1. Bring a pot of water to boil, Put in chicken and bring to boil, Remove from heat, cover and leave to stand for 30 mins.

2. Remove the chickenm rub w salt while it is still hot and leave to cool. Drizzle with brandy and rice wine mixture and chill in regridgerator for 1 day.

3. Cut chicken into pcs, pour in 250ml rice wine and steam for 5 mins, serve hot or cold.

court7
19-10-2005, 11:43 PM
Ingredients:

3 bottles glutinous rice wine (750ml x 3)
1 chicken, cut into pcs
100g sliced ginger
1 tsp salt
sugar to taste

Method:

Heat up 1 tbsp oil, saute ginger and chicken until fragrant. Add in glutinous rice wine and cook for 10 mins. Add salt, sugar to taste, Serve hot.

court7
20-10-2005, 07:16 AM
Ingredients A:

600g pig's intertine
500g pineapple, cut into pcs
5 slices ginger
1 tsp chopped garlic

Ingredients B:

2 tbsp alkaline water
1 tbsp salt
5 tbsp plain flour

Seasoning:

3 tbsp sugar
3 tbsp white rice vinegar
1/2 tsp salt
a little corn flour water for thickening

Method:

1. Combine pig's intestine wingredients B and mix well. Rince w water. Blanch in boiling water for a whort while. Cut into serving pcs.

2. Heat up 1 tbsp oil and sautee chopped garlic until fragrant. Add in pig's intestine, pineapple and stir well. Add in seasoning and stir well. Thicken with corn flour water and dish up.

court7
20-10-2005, 07:19 AM
Ingredients:

500g pork belly, cut into pcs.
50g plain flour
50g corn flour
1 egg, lighty beaten
1/2 tsp salt
1 tbsp toasted white sesame seeds

Sauce (mixed):

3 tbsp plum sauce
2 tbsp white rice vinegar
1 tsp sugar
3 tbsp water
1/2 tsp corn flour

Method:

1. Mix pork belly w salt and marinate for 30mins.

2. Coat pork belly w plain flour, dip into beaten egg and then coat w a thin layer of corn flour. Deep-fry in hot oil until golden brown. Dish up.

3. Bring sauce to boil, pour over fried pork belly and sprinkle with sesame seeds. Serve.

court7
20-10-2005, 07:22 AM
Ingredients:

500g pork belly
2 stalks leek, sliced

Marinade:

1 tbsp salt
1 tsp szechuan peppercorns
2" ginger
3 shallots
1 tsp five spice powder
1 tsp pepper
1 tsp sugar
1 tsp rice wine

Dipping Sauce (mixed)

1 tsp chopped garlic
2 tbsp white rice vinegar

Method:

1. Mix pork belly w marinade and mix well. Chill in the fridge for 3-4 days. Steam for 20 mins.

2. Heat up 500ml oil for deep-frying, deep-fry pork belly until dry and crispy. Dish and drain, Cut into slices.

3. Serve w leek and garlic vinegar dipping sauce.

court7
20-10-2005, 07:27 AM
Ingredients:

1kg pork belly (about 10cm x 30cm)
1 Yam about 600g, 4 pips garlic, chopped
4 shallots, chopped
2 pcs fermented red bean curd
1200ml stock for cooking pork belly

Seasoning: 1/2 tsp five spice powder, 2 tbsp dark soya sauce
1 tbsp light soya sauce, 1 tbsp oyster sauce
dash of pepper and sesame oil
1 few pieces lettuce leaves, cleaned
1/2 tsp sesame oil.

Method:

1. Clean pork belly and cut into 2 pieces. Cook in boiling water until done. Remove and keep the stock.

2. Remove skin and clean the yam. Cut into thick slices as same size as pork belly. Deep-fry in hot oil until fragrant and cooked.

3. Use form and prick holes on pork belly skin. Deep-fry in hot oil until skin become firm and crispy. Remove and soak in the stock until tender. Then cut into 1/2 cm thick slices.

4. Heat up 1 tbsp oil, saute chopped shallot, garlic and fermented red bean curds until fragrant. Add in pork belly, yam, and stir well. Pour in stocks, seasoning and cook until the gravy is almost thick. Dish up pork belly, Yam and gravy separately and leave to cool.

5. Arrange pork bely, yam neatly onto a big bowl. Drizzle w gravy and steam at high heat for 40 mins.

6. Remove, line lettuce leaves on top of the bowl and then invert onto a serving plater. Sprinkle w sesame oil and serve hot.

court7
20-10-2005, 07:30 AM
Ingredients:

2kg pork belly
50g black fungus
1kg oil for deep-frying

Marinades:

2 pcs fermented red bean curd
1/2 tbsp salt
1 tbsp light soya sauce
2 tbsp sugar
2 tbsp ginger juice
1 tbsp shallot juice
1 tbsp garlic juice
1 1/2 tbsp five spice powder
2 tsp sesame oil
1 tsp MSG
1 egg
3 tbsp plain flour

Method:

1. wash pork belly and drain well. Add in marinade and marinate for at least 1 hour.

2. Soak black fungus in water and wash.

3. Heat up oil for deep-frying, deep-fry pork belly until golden brown and crispy. Dish up.

4. Bring 1000ml water to boil Add in fried pork belly and bring to boil. Put in black fungus and cook at low heat for 1 hour or until pork belly are tender. Taste and serve.

Ski
20-10-2005, 08:26 AM
Hi Court7

If you open resturant please let me know i will be the first customer, thanks for the recipes anyway. ;)

mon
26-10-2005, 10:08 AM
Wow Court 7...when your sis-in-law moves over to subang, do seriously think about what Ski has said. I'm speechless reading all your recipes! You are REALLY a great cook huh! Hey, if ya need someone for food tasting..ya could call me.:p..and I would pay to taste your cooking! :p

court7
26-10-2005, 03:19 PM
tot i wanna try at Ski house first?! :D :D

Ski , how was the trotter hah?! :p

Ski
26-10-2005, 05:48 PM
tot i wanna try at Ski house first?! :D :D

Ski , how was the trotter hah?! :p


Best in the world , will try others too soon. ;)