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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