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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Radish & Carrot Soup

Radish & Carrot Soup
(portion for kids, using slow cooker)

Ingredient
1 chicken thigh - chopped
3 small pork rib
1/3 radish - big cube
1/2 carrot - big cube
6 canned button mushroom
800ml of boiling water

Method
1) Wash clean the chicken and pork rib, prepare a pot of boiling water and go over the chicken and pork rib for 3 min.
2) Take out the chicken and rib, set aside.
3) Add boiling water and all the ingredients into the slow cooker.
4) Set it to HIGH and leave it to cook for 2 hrs.




Afternote:
No seasoning is required as the soup will be very tasty and too much salt will not be good for the kids.

If cooking for whole family, you can increase the following ingredient.
- Chicken bone (Chicken bone from 2 chickens)
- $3 of pork rib
- 1 radish
- 1 or 2 carrots
- 1 canned button mushroom
- 1.8ltr or 2 ltr of boiling water.

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Red Wine Chicken Soup

Red Wine Chicken Soup

Ingredients
1.3kg of kampung chicken - chopped into pieces
10 slices of ginger
3 tbsp Ang Chao
0.5ltr Ang Chao wine
3 tbsp Sesame oil
1.5ltr - boiling water
1 tbsp Fish sauce Salt, Sugar

Method
1) Heat the wok with 3 tbsp sesame oil, add ginger and stirred fry till fragrant.
2) Add in Ang Chao and fry till fragrant, then add in the chopped chicken.
3) Stir fry the chicken till it is 1/3 cooked, add fish sauce and Ang Chao wine, covered the wok and simmer for 10 min.
4) Add in boiling water and cover the wok and bring it to boil.
5) Transfer to a deep pot and continue simmer the soup in low fire.
6) Add sugar and salt to taste.





Some variation
You can add white radish, button mushroom, chinese mushroom or bambo shoot into the soup. Afternote: This is a tradition Fu Chou dish. The Ang Chao Wine is very good for confinement mother. It is usually cook with chicken, lots of ginger and sesame oil for women after giving birth to baby. They are believe to nurture the women health after the labour. My mum brews the Ang Chao wine herself and we use the residue (which is Ang Chao) to cook varies dishes. We are very forunate that we still get to eat this. So I told myself that I must learn how to make the Ang Chao Wine from my mother.

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Steamed White Bean Cake

Steamed White Bean Cake

Ingredients
(A)
300g rice flour
80g tapioca flour
1.1ltr water
1/2 tsp alkaline water

(B)
300g white beans, cook until soft
100g dried shrimps, soaked & pound
1 tbsp minced garlic
Salt, pepper, concentrated chicken powder

Method
1) Mix well rice flour and tapica flour with water and then sieved. Then add in other ingredients A, Mix well and set aside for further usage.
2) Heat the wok with some oil, then stir-fry dried shrimps and minced garlic until fragrant. Add in white beans and mix well, then pour in (A).
3) Cook the mixture over the low heat until become thick. Then pout into the greased tray and steam at the preheat steamer for 45 mins.
4) Then remove and leave it to cool before cut into small pieces. Garnish with fried shallots and serve.

Before Steaming


Final product

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