Cincalok with Sliced Pork extract from UMag

Ingredients

500g pork belly

Marinade

1tsp cornstarch powder

1tsp MSG

1 tsp sugar

A little huadiao wine

Sauce Ingredients

1 tbsp huadiao wine

1tbsp cincalok

1 tsp sugar

1 tsp minced garlic

A little MSG

Method

1. Slice and wash the pork belly. Marinate evenly.

2. Steam for 5 mins and pour away the excess water.

3. Mix sauce ingrdients together.

4. Pour sauce ingredients on top of the pork belly and steam over low heat for additional 5 mins.

Cooking Tips

Add more garlic to conceal the fishy smell of cincalok.

Afternote : I do not use MSG for most of my dishes, you can replace MSG with oyster sauce for more flavors. 

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Pão de Queijo / Brazilian tomato Cheese Bread

Pão de Queijo / Brazilian Cheese Bread

Ingredients

1 egg*
1/3 cup olive oil

1/3 pasta sauce
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (66 grams) grated cheese
1 teaspoon of salt (or more to taste)

Special equipment recommended:

One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top

Method

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.


2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

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豆鼓肉酱

Ingredients
300g minced pork （30% fats and 70% meat)
20g minced garlic

3 stalks of spring onion - chopped
30g of fermented black bean (豆鼓)
450ml of water

Seasoning
Soya sauce - 40cc

Rice Wine - 1 tbsp

rock sugar - 1 tsp

METHOD

1. In a hot pan, fry the garlic and black bean then add in the minced pork. Cook till the meat turn white. 

2. Add in the seasoning then the water lastly add in the spring onion.
3. Stew the minced sauce for 15 min. Dish out and serve.

After note:

I love fermented black bean豆鼓, I got those that doesnt come with salt so the sauce does not turn out salty. This sauce goes well with rice alone cos my husband who doesnt fancy meat sauce has many serving. My daughter likes it. She asked for more sauce but I like to thicken the sauce a little to make the sauce more watering. 

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鱼香肉酱

Ingredients
300g minced pork （30% fats and 70% meat)
5 cloves of garlic - minced

3 stalks of spring onion - chopped
700ml of water 

Seasoning
Sugar - 1 tbsp

Soya sauce - 1.5 tbsp

Rice Wine - 1.5 tbsp

hot bean paste (辣豆瓣酱）- 1.5 tbsp

METHOD

1. In a hot pan, fry the garlic and the spring onion then add in the minced pork. Cook till the meat turn white. 

2. Add in the seasoning then the water.
3. Stew the minced sauce for 50 min or the sauce thicken and lesser.

After note:

辣豆瓣酱 has a spicy and fermented toufu 腐乳 taste. Those who doesnt like the 腐乳 taste may not like it but those who doesnt mind will find the sauce quite appealing. Using this meat sauce as a base for another dish is great. Unless you like the taste very much else I would not want to go with rice alone. 

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