Deep fried pork belly with fermented bean curd extract from UMag

Ingredients

500g pork belly

2 tbsp flour

Marinade

1egg

1 PC fermented bean curd

1 tbsp fermented beancurd juice

1/2 tsp MSG - I dun used

1/2 tsp sugar

1/2 tsp bi soda

1/4 tsp salt, a little minced onion

A little minced garlic

A little cinnamon powder

Method

1. Cut pork belly into pieces and wash clean. Marinate for 6 hours. 

2. Add flour to marinated pork belly and mix evenly.

3. Deep-fry over medium heat till golden brown.

Cooking tips.

Add some Chinese wine to the marinade for better flavor.

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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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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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Fried Chicken Wing - Momjj's version.

Fried Chix Wing

Ingredient
Chix Wings (dislocate the mini drum and wings) - 20 pcs
Bake King crispy floor for meat - 1 pkt
1 egg

Seasoning
Oyster sauce - 1 tablespoon
Soya Sauce - 1 1/2 tablespoon
Hua Tiao Wine - 1 tablespoon
Ginger juice - 3 tablespoon
Sugar - 1 tablespoon
Sesame oil - 1/2 tablespoon
Pepper

Method:
1) Clean the chix wings and drip dry.
2) Add all the seasoning and marinate the chix Wings overnite

Before frying:
1) Take out the chix wings 15 min before frying. (cos the chix wings are too cold after fridge overnite, it will make the temperature of the oil drop)
2) Add an egg and mix well.
3) Drip dry the chix wings. (Drip off all the excess marinate so it is easier to coat with frying flour for frying)
4) Place the frying flour in another plate and coat individual chix with the flour. Pat off excess flour
5) Dip into the oil for frying. Take out when it turns golden.

Note: I realised the little drum is a bit meaty so I usually face it down when I dip it into the hot oil so the meaty portion get to cook fast and stime u will see blood coming out. So rbr to cook the meaty portion thoroughly.

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Roasted Pork Belly

Roasted pork

Ingredient
Pork belly - 1kg
Organic Salt/ Organic SeaSalt - 1 1/2 tablespoons
White PepperCorn - 1 tablespoon
Five spice powder - 2 teaspons

Seasoning
1) Pound the peppercorn, just crushed it, mixed with salt and five spice powder

Method:
1) Wash the pork belly and pat dry it, if u have time u can hang it to wind-dry it.
2) Use a fork and poke the meat, reason to allow the seasoning to go in.
3) Rub the season thoroughly on the meat and let it marinate overnite.
Next day
4) On the oven to 240 degree C to cook the meat for 30 min in the mid shelf. (some oven will be hotter so must keep monitoring, u can lower the temperature if u find it is going to burn the pork)
5) Switch to 200 Degree C and cook for 1hr - 1.5hr (time vary cos some pork belly is very thick)
6) Finally turn the pork belly and let the skin face up to obtain the crispy effect. Take out - once the skin turn crispy.

Note: I use a metal mesh to roast the pork belly and use another tray to collect the oil at the bottom so the pork belly is not sock in the fats. I am using the baking function that both the top and bottom coil of my oven is heated up and will switch to roast function where only the top coil is heated to create the crispy skin effect. Actually baking function can also obtain the same effect, just that the top coil will be faster.

For Salt and peppercorn, u can vary accordingly. Some like it less salt, some like it less spicy. I'm using Himalaya Mountain Salt now. It claimed to be Organic, I tasted it and find the saltiness is almost the same as the commercial one. Not sure abt the seasalt.

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Shrimp Paste Chicken (Har Cheong Kai)

Shrimp Paste Chicken (Har Cheong Kai)
This is estimated for 1 Pkt of Chicken Wings

Ingredients:
Chicken Wings - 1 pkt
Lee Kum Kee Shrimp paste - 1 large tblepn
Bake King crispy floor for meat - 1 pkt
Sugar - 2 tsp
Ginger Juice

Methods:

1. Mixed shrimp paste with sugar and ginger juice to neutralised the shrimp taste.
2. Marinate the chicken with the mixtures for 2 hrs.
3. Before frying, mixed 2 tblesp self raising flour with 2tblesp of cornflour and 2 tblesp of bake king flour.
4. Coat chicken with the flour and deep fry.

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