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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南部滷肉

Ingredients
600g minced pork
150g pig skin
80g shallot
15g garlic
collagen soup base 1000ml

seasoning
white pepper 1/4 tsp
150ml soya sauce
3 tbsp sugar

METHOD
1. Heat a pot of water, cook the pork skin for 20 min. Chopping into small dices.
2. Heat oil, add minced shallot and garlic and fried till golden using small fire. Dish out.
3. Using the oil, cook the minced pork till the meat is cooked.
4. Add the cooked shallot and garlic then add all the seasoning into the pork.
5. Add 1000ml of collagen soup base from the pork skin into the minced pork.
6. Add in the chopped pig skin.
7. Cook in a cover pot for 90min or when the sauce thicken.

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Raddish Cake by Rebecca Lynne Tan at Sunday Times

Ingredient
1kg white radish
75g dried shrimp
40g wheat flour
80g corn flour
40g plain flour
150g rice flour
1.2l water, divide in 2 portions of 600g each
200ml cooking oil
150g preserved Chinese sausage - sliced thinly or diced
15h salt
30g sugar

METHOD
1. Peel and  shred the radish. Set aside.
2. Soak the dried shrimp in water for abt 10min. then drain and roughly chop into snall pieces.
3. Combined the wheat, corn, plain, and rice flour with 600ml of water. set aside.
4. Heat the oil on high heat. Add shrimp and preserved sauages.
5. Add the remaining 600ml of water into the pan, follow by the shredded radish. Add salt and sugar, and mix gently. Bring to boil.
6. Stir in flour mixture, then add it into the pan. Keep stirring the ingredients in the pan until the mixture begin to thicken n come together. abt 5 min.
7. Once thicken, take the pan off the heat. Scoop the mixture into a try that id 30cm by 20cm. Spread evenly, then steam for 40 mins.
8. Once done, leave it to cool and rest for at least 5 hours. Store in the fridge.
9. To serve, cut inyo square or rectangles and pan fry. 

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南乳酥

材料：春卷皮一包

馅料：鸡蛋2粒，

南乳2片，

南乳汁2大匙，

白糖5大匙（我用4大匙），

水100ml（喜欢浓郁一点的可以不加,我没有加）全部搅拌在一起知道唐全部融化

做法：取一张春卷皮，抹上馅料，铺上一张春卷皮，再抹上馅料，再铺上一张春卷皮。把铺好馅料的春卷皮切除适当的大小，入热油里炸到金黄，即可捞起滤干油份。稍凉后，装入罐子里密封即可。

P/S:因为有糖的关系，所以很容易焦，加上不是很厚的关系，很快就好了，炸的时候千万别跑开。

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