Stew pork belly with peanut

Stewed pork belly with peanut

Ingredient
500g pork belly
150g of peanut
10 cloves of shallot
Black soya sauce
Oil for deep frying

Seasoning
1 tbsp of soya bean paste
2 tbsp of soya sauce
1 tbsp of sugar
1 tbsp of black soya sauce
2 litres of water

Method:

1. Wash the peanut and cook the simmer the peanut under low heat for 10 min. Take out and set aside
2. Wash the pork belly, blanched in the pot of boiling water for 10 minutes. 
3. Remove the pork belly and rub it with black soya sauce.
4. Heat up the wok for deep frying the pork belly till golden brown.
5. Remove the pork belly and slice it 1cm thick.
6. In a stewing pot, fry the shallot (whole) and peanut. Add in the seasoning and stew it for 1hr.
7. After 1hr, add the slices pork belly and continue to stew for 1hr or till the meat are soft and tender. 

Afternote:

I have many recipe books on my shelf and I will browse through my books to find recipe to introduce new food for the family. This is my 1st time trying and it was popular with Janelle. She loves pork and she find the sauce not too salty and interesting to have peanut to go along with pork. The only troubleshoot part is deep frying the pork belly because it can be messy and dangerous to deal the oil. 

• 
• 
• 
• 
• 

Mummy Gong's Sambal Ulek

Mummy Gong Sambal Ulek

Ingredient

43 red chillis - 460g

16 green chillis - 125g

30 chillis paid - 45.5g

Galangal - 18g

Belachan - 50g

3 lemon grass stalk

5 tomatoes

23 garlic

5 medium size onion

Salt

Gula Melaka

Belachan - A better grade belachan that I got from the market. Lighter in tone, doesnt smell so pungent compare the the cheaper version. I roasted the belachan over my frying pan to bring out the aroma. 

All the ingredients need to be cooked over the fire to bring in more aroma and bring down the pungency.

Yes, this Ulek recipe contains tomatoes and you will be amazed by the effect that the tomatoes will bring to the chili later. It mellow down the heatness a little and give a sour and sweet after taste.

I pan fried the tomatoes to soften it and tomatoes released the good properties of vitamin when contact with heat and oil. 

Did I say all ingredient but be cooked once? Yes, chili too. Infact it is easier to blend the chili and the rest of the ingredients because they have all turn softer. 

For this recipe, I wanted to add some green chilli for a change. Some recipe calls for green chilli padi which can be very spicy. Mine is just the normal big size green chili which is usually more crunchy and sweet.

I forgotten to take a picture of the blended chili and the pictures while I frying the chili. Yes after blending the chili, cook the chili in a deep pot with 1 cup of oil till it thicken as show below. It was dangerous cooking chili. 

• 
• 
• 
• 
• 

Korean Army Stew (Budae jjigae)

Korean Army Stew (Budae jjigae)

Ingredients

Soup base

750ml low sodium chicken broth

1 tbsp rice wine

1 tsp sesame oil

1 tsp fish sauce

2 cloves of garlic, minced

Seasoning paste

2 cloves of minced garlic

2 tbsp gochujang (chilli soy paste)

1 tsp gochugaru (chilli powder)

1 tsp sesame oil

1 tsp fish sauce/ Soya sauce

1 tsp sugar

Make seasoning paste

Combine the seasoning paste ingredients. Mix well. 

Stew

Thin slice pork belly / shoulder

Hotdogs

½ tin of Spam, sliced

3 sausages, cut into thirds

1 cube of tofu, sliced

½ onion, sliced

1 bunch of spring onions, chopped

6 button mushrooms, sliced

1 cup of kimchi

1 tin of baked beans

1 slice of cheese

Cabbage

Watercress

Leeks

Rice Cake

1 packet of Korean instant ramen

Instructions

1.     Bring chicken stock to boil in a medium soup pot.

2.     Combine gochujang, gochugaru, rice wine, sesame oil, fish sauce and garlic in a small bowl.

3.     Add soup base ingredients to the boiling stock and stir. Turn off the flame and set aside.

4.     Arrange stew ingredients (except cheese and ramen) in a flat bottom claypot or casserole.

5.     Add prepared soup base to the claypot and bring stew to a boil over medium heat.

6.     Reduce heat and simmer covered for 10 minutes.

7.     Add a packet of korean ramen (without the flavourings) to the stew.

8.     Simmer uncovered for another 3-5 minutes.

9.     Add cheese and simmer till cheese melts.

10.  Serve hot with rice.

• 
• 
• 
• 
• 

Sea cucumber with mushroom and pig stomach stew

Ingredient A

400g pig stomach

6 dried mushroom, soaked till soften

200g sea cucumber

200g long cabbages

1 tsp chopped garlic

1 tbsp shaoxing wine

Cornstarch solutions for thickening

Ingredient B

50g fresh ginger (flatten)

1 whole garlic

3 star arises

600ml water

Seasoning

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp dark soya sauce

7g rock sugar

Method

1. Mix pig stomach with 2 tbsp tapioca flour and 1 tbsp salt, rub it all over and rinse, then blanch in the boiling water for 10 min. Remove, drain well, clean it and keep aside.

2. Pour water into a pot, add in. Infrdient (B) and seasoning, bring to the boil. Place in pig stomach and mushrooms. Cover, simmer over low heat for approx 40 min, or until pig stomach is tender and the flavor has been absorbed. Remove the pig stomach and mushrooms, cut into slices and leave aside.

3. Cut long cabbages into slices, blanch in the boiling water until cooked. Remove, squeeze out excess water.

4. Arrange pig stomach mushrooms in a deep bowl alternatively, then spread long cabbages in the centre until full. Next, add in stock from method 2., steam in the preheated steamer over high heat for 25 mins. Remove from heat, invert onto a serving platter.

5. Heat up 1 tbsp oil in the hot wok, sauté chopped garlic until fragrant. Pour in 2 bowls of stock from method 2, add sea cucumber, simmer for 10 min. Next, thicken the gravy with cornstarch solutions and splash in shaoxing wine. Remove from heat, spoon gravy over to the pig stomach and mushrooms. Server hot.

• 
• 
• 
• 
• 

Water Prawns with Fermented Black Bean 鼓椒生虾

Ingredient

400g fresh water prawns

1tbsp chopped ginger

1tbsp chopped red chillies

1tbsp fermented salted black bean

1tbsp salted bean paste

1tbsp shaoxing wine

30g chopped spring onions

Seasoning

1tbsp oyster sauce

1/2 tsp chicken stock powder

1tbsp sugar

Method

1. Rinse the prawns, pat dry. Deep fry in the hot oil over high heat until cooked and golden in color. Remove and keep aside.

2. Heat up 2 tbsp oil in the hot wok, sauté chopped ginger, chilies, salted black beans and bean paste till fragrant. Add in seasonings, stir fry until aromatic.

3. Add in prawns and chopped onions, stirring constantly over high heat until well combined. Lastly, splashed the wine. Dish up and serve hot.

• 
• 
• 
• 
• 

Kuih Kodok

Ingredient

1 banana - mashed

1 tbsp flour

1 tsp rice flourish 

1/4 tsp baking powder

1 tsp sugar

pinch of salt

1/4 tsp vanilla extract (optional)

Method

1. Combine everything in a bowl to form a thick batter.
2. Heat a pot of hot oil for frying. 

Afternote : 

The rice flour is a must because it give the fried dough a certain crispiness at the edge. I did add a dash of vanilla extract cos it bring out the banana flavour better. Banana and vanilla goes very well together but please use good quality vanilla extract. 

• 
• 
• 
• 
• 

Which part of a cow should you cook??

http://www.businessinsider.sg/beef-cuts-chart-2014-10/#.VD3uUhmwrqB

• 
• 
• 
• 
•