Sweet Peppery Meat (胡椒肉)

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INTRODUCTION

Dear readers, this is a transition period for relocating my blog from Http:kwgls.wordpress.com to my new Humble blog http://www.guaishushu1.com.;

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As such all the new recipes will be posted here..Therefore, for this recipe, I hope that you can go to my new blog by clicking HERE. or click on individual pictures  to read the recipe. I also hope that you can subscribe blogs from  http://www.guaishushu.com. Presently there are still many teething problems there which I hope to sort out as soon as possible.

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Thank you and have a nice day.

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Shredded Ginger Sesame Oil Chicken (姜丝麻油鸡)

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INTRODUCTION

My kids called this dish Zombie Chicken and I said her late grandmother surely will scold them if she had the chance to hear this .. This is because the Chinese words shredded ginger (姜丝) has the same pronunciation as zombie (僵尸)。

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This is another dish that I need no reference to other recipes. it is such a common dish in our household. My late mum always cooked this dish when I was young, at times 2-3 days a week, be it chicken or pork.. So to me this dish is a dish that brought fond memories and I have never get tired of this dish until today ..

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I blogged this recipe in honour of my late mum and as a record of my meat recipes. This is a common household dish that need no further elaboration and I believed every granny will have her very own recipe for the comfort dish. Of course what I am sharing is my mum’s version and it is a quick and fast recipe.

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Cooking this dish is not difficult. The only point to highlight is there must be adequate ginger and the shredded ginger should be sautéed until aromatic. All the procedures that follow are as simple as ABC and nothing much to shout about.

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WHAT IS REQUIRED

Servings: 4-5 adults

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  • 10 drumsticks ,de-skinned and cut into big chunks
  • 5 cm long ginger, de-skinned
  • 2 tablespoons of dark soya sauce
  • 2 tablespoons of Chinese cooking wine
  • 1 tablespoons of sesame oil
  • Sugar to taste
  • Pinches of salt

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STEPS OF PREPARATION

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  • De-skinned the chicken if preferred. Keep the skin.

  • In a hot pan, pan fry the skin until all the chicken fats are excreted, throw away the skin and use the chicken fats and the sesame oil to sauté the ginger under medium heat until aromatic. If you do not like to reuse the  chicken skin or you do not have the habit of de-skinned the chicken , use a tablespoon of cooking oil and sesame oil  to sauté the ginger.

  • Add the chicken chunks, pan fried until the chickens exterior turn beige. Add the dark soya sauce and stir fry until well combined. Add some water adequate to cover 1/2 the height of the chicken and bring to boil. Once it boils, lower the heat to medium and let it simmer until the chickens are soft. If the water dries up too fast, add more water. Once the chickens are soft, add the seasonings (sugar to taste and pinches of salt) and the cooking wine. Stir until well combined, off the heat and best served with some steaming white rice.

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CONCLUSION

This recipe will be captured under simple household dishes series. If you do not have a chance to learn from your family elders , you may want to give this recipe a try..  Lastly, if you are looking for those mixed vegetable style of ginger chicken, they have added starches to thicken the sauce. You can easily preparing that by mixing 1 tablespoon of corn starch mixed with 3 tablespoon of water.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Sisig Chicken? Philippines Mayonnaise Chicken (菲律宾美乃滋鸡)

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INTRODUCTION

My neighbour gave us some capsicum and I am grumbling that I do not really know how to cook capsicum.. My wife immediately thought of this mayonnaise chicken that we have eaten in one of the Filipino restaurants in Singapore..

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Well, I do not think the original recipe of this Filipino dish have capsicum but what we have tried did have these capsicums. The name of the dish is Sisig chicken but I do not called it as such as my recipe is not very authentic and I do not want to be bombarded by the Filipinos for providing wrong recipe of their well liked dish..Therefore, I have decided to call it mayonnaise chicken.

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Both my wife and my kids all remembered this dish is because it is a sinful yet delicious dish… It is tasty and one looked at the ingredients will know that this dish will be delicious. It has mayonnaise and butter and eggs that smoothen the meat dish.. It is very addictive and once you start, it is hard for you to stop eating this dish and it goes well with hot steaming rice.

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Traditional;y, Philippine’s Sisig dish is pork based. It was prepared using pig head meat, pig ear, pig liver and instead of mayonnaise, pig brain was used to smoothen the dish. Chicken sisig is a sub category and I was told that chicken liver is one of the most critical ingredients in the chicken version. However, due to current consumption style, all these exotic cuts were left out and what is used is just chicken meat and mayonnaise which is easier to be accepted by current foodies.

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This dish was supposed to be served using a sizzling hot plate and as my home does not have one which I believed most family  does not have, I have use a pan for the picture taking. If you have one, this is one of the dish that you can use your sizzling hot plate.

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As per Wikipedia:

“Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. Lucia Cunanan of Angeles City has been credited with inventing sisig The Philippine Department of Tourism has acknowledged that her “Aling Lucing’s” restaurant had established Angeles City as the “Sisig Capital of the Philippines” in 1974. Cunanan’s trademark sisig was developed in mid-1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar,calamansi juice, chopped onions and chicken liver and served in hot plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, crocodile sisig(URBAN CAFE), spicy python, frog sisig and tokwa’t baboy, among others” (Source: https://en.wikipedia.org/wiki/Sisig)

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As mentioned above, this is not an authentic recipe but a recipe that is tailored to suit Singaporean and Malaysian taste buds. I have prepared twice, once is one week after my first try and the second time is for today’s dinner. The difference between the two is one I have cooked with raw meat using chicken cubes whereas for today, I have pre-cook the meat, use a blender to blend until fine before stir frying. Another difference is adding mayonnaise in the cooking whereas the first version is just served with mayonnaise.  Both version uses capsicum and in my humble opinion is delicious.

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WHAT IS REQURIED

Servings: 3-4 adults

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  • 2  chicken drumsticks or breast, deboned
  • 1 green capsicum, diced
  • 1 red capsicum, diced
  • 1 onion , diced
  • 2 tablespoons of mayonnaise
  • Pinches of salt
  • 1 tablespoon of dark soya sauce
  • Sugar to taste
  • 1/2 teaspoon of white or black pepper
  • Some butter for greasing hot plate
  • 2 eggs
  • 1 tablespoon of cooking oil

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STEPS OF PREPARATION

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  • In a pot, put the diced onions, sauté until fragrant. Add the dice chicken cubes, stir fry until the chicken exterior turn beige. add the diced capsicums. Stir fry for 1-2 minutes, add about 1/4 cup of water to the chicken and simmer until the chicken is soft.

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  • Add the seasons (black or white pepper, pinches of salt, sugar to taste, black soya sauce) and stir fry until well mixed. Push the chicken aside, crack the eggs and cook until the york is set. Transfer the dish to your serving plate and drizzle sparingly with mayonnaise. Best served hot with white rice and garnish with slice of calamansi plus green chilli .

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Method 2

  • Boil or pan fry the meat until cooked. Use a blender to blend until fine.

  • In a pot, sauté the onion with some cooking oil until fragrant. Add the capsicum and stir fry until the capsicum is soft. Add the minced meat followed by the seasonings (salt, black pepper, white sugar and black soya sauce).

  • Before off the heat, put two tablespoons of mayonnaise, Stir fry until well mix.

  • Heat up your hot seasoning plate, melt some butter and transfer to stir fry meat earlier to sizzling plate. Crack 2 eggs on top and let it simmer until the eggs are cooked to your desired consistency. Best served hot with white rice and garnish with slice of calamansi plus green chilli .

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CONCLUSION

Whether this is Sisig chicken or not is not important. What I can tell readers is that this is a delicious dish that family members are looking forward. I hope my picture will be able to convince you that this is a yummy dish.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Chinese Rolled Meat Appetizer (水晶扎蹄)

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INTRODUCTION

When I worked in the corporate world, i travelled and entertained a lot..I remembered this is such a common cold dish served in the restaurant but I really cannot recall in which region.. Possibly in Shanghai, Hong Kong, Malaysia or Singapore.

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I have tried to trace the origin of this dish and apparently all major Chinese dishes category (Sichuan, Cantonese, Teochew, Shanghainese ) have this dish listed in their cuisines.

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Well, whatever it is, i can assure reader that this is a nice dish a bit like ham. It was usually slice thinly and served with various type of sauces and what i am sharing today is a simple dipping sauce well liked by Teochew.

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I hope readers can recognise this dish and give this recipe a try. I have nothing much to say about this except it suits my taste bud. Preparation is very easy but you will need to pay a much higher price if you ordered from the restaurant. When you are hosting dinner like Chinese New Year eve, you can always prepare this dish to impress your guest.

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WHAT IS REQUIRED

Servings: 4-5 adult servings

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  • 1 medium size deboned pig trotter
  • 2 slices of ginger
  • 2-3 bay leaves
  • 1 cinnamon stick
  • 1 liquorice
  • 2 cloves
  • 2 star anise
  • 1 tablespoon of sugar
  • 1 tablespoon of Chinese cooking wine
  • 1/2 teaspoon of salt

For dipping sauce

  • 1/2 red chilli, chopped
  • 2 cloves of garlic, minced
  • pinches of salt
  • sugar to taste
  • 2 tablespoon of dark or white vinegar

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STEPS OF PREPARATION

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  • Clean the pork trotter, drained, add salt, sugar and Chinese cooking wine. Rub thoroughly and let it marinate for at least 15 minutes.

  • Wrap the pork trotter using a piece of clean cloth AS TIGHT AS POSSIBLE. You have to ensure that it is not loose, otherwise, the final meat slices will have lots of holes.

  • Put all other ingredients (ginger, star anise, cloves, liquorice, cinnamon and bay leaves) in a pressure cooker, place the meat and add water until the water cover the meat. Pressure cook the meat for about 30 minutes. If you do not have a pressure cooker, you can boil the pork trotter over the stoves for about 1 hour.

  • Drain the pork trotter, cut open the strings and the cloth and let it cool completely before cutting. For best result, chilled in the fridge overnight before cutting.

  • To prepare the dipping sauce, put all the dipping ingredients together and stir until well combined.

  • Best served chilled with the dipping sauce as an appetizer in a typical banquet setting.

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Note:

  • When you buy the pork trotter in the wet market, you can request the store owner to debone for you. Otherwise, you will have to cook the whole pork trotter for a while until you can cut the meat and debone. From here you will proceed from the recipe here.

  • You can also have an additional step to smoke the rolled trotter and it will give you a smoky taste. You can refer to this post:  Zhao An (Chawan) Smoked Chicken (诏安熏鸡). Another variants you can use the braising sauce from braising duck etc. so that you have a dark soya sauce rolled meat.

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CONCLUSION

I am sorry I can’t tell you much about this dish.. My memory all mixed up throughout the year but I honestly believed it is very common in Teochew restaurant. Last, I am very surprise that Finnish does have a rather similar dish called RullaSyltty / Mausterulla and if you like you may want to Google the recipe though they are using pork belly meat instead.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Beer Shredded Chicken (啤酒手丝鸡)

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INTRODUCTION

If your spouse is drunk and he or she insisted that he or she did not drink any alcohol, I think you will not believe him or her because there are some alcoholic smell in the shirts or body… The alcoholic smell can be rather strong and it is the same when you use alcohol to cook a dish.. This beer chicken is flavoured by alcohol instead of the normal spices that we used.

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Do not worry, the flavour is there but the alcohol will be evaporated in the process of cooking. I get this extremely simple recipe from one Taiwanese Facebook Group… About a month ago, the Group’s timeline were flooded with the same type of beer braising posts.

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The original recipe appeared to use beer to braise the duck, subsequently, more and more variants come out from pork belly to lamb to chicken to beef… The picture did caught my attention as it looks glossy and juicy and I also believed that it will be a nice dish.

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I have decided to try and braise the chicken using beer too… Since I have kids, I decided to shred my chicken and prepare another dish, shredded chicken cold dish.This is optional as the chicken can be served like poached chicken after it was braised. The dish was well liked by family members as expected as it is sweet and aromatic.

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I have used pressure cooker to prepare the dish which took me only 15 minutes to cook and another 15 minutes for the submersion in the braise sauce. If you do not have the pressure cooker, you can braise over the stove but you have watch over the heat…

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WHAT IS REQUIRED

Servings: 5-6 adult servings

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  • 1 medium size chicken
  • 1 can of beer (about 330 ml)
  • 1/3- 1/2 cup of golden syrup or maltose or brown sugar (depends on personal preferences)
  • 1/2 cup of dark soya sauce
  • 1 cup of water

* The measurement are very flexible and very much depend on the size of your chicken and the size of the pot. You may need to adjust the water level subsequently to at least cover 3/4 of your chicken.

Shredded Chicken Sauce

  • 2 tablespoons of light soya sauce
  • 2 tablespoons of sesame oil
  • 2 tablespoons of dark vinegar
  • 1/2 tablespoon of sugar
  • 1 tablespoon of chilli oil (optional)
  • Some sesame seed
  • Some shredded cucumber
  • Some shredded carrots

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STEPS OF PREPARATION

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  • Use part of dark soya sauce to marinate the chicken for at least 15 minutes. This will help to have a darker colour .

  • Transfer the marinated chicken to the pressure cooker pot, add the beer , remaining dark soya sauce, brown sugar or maltose. Add the water and adjust the water to at least 3/4 height of the chicken. Pressure cook the chicken for 15 minutes. Once it is done, turn the chicken around and let the other side submerge in the braising liquid. Let it rest in the pot for at least 30 minutes for colour consistency.

  • For the braising sauce, if it is too watery, transfer it to a pot and boil the sauce over the stove until the sauce thickens. Timing depends on the quantity of your braising liquid.

  • Shred the chicken if preferred and set aside. In a bowl, mix sesame oil, dark vinegar, chilli oil, sugar and light soya sauce. Stir until well combined. In a plate, place the shredded chicken, cucumbers and carrots. Drizzle the sauce and dust sparingly with toasted sesame seeds. Toss well and best served chilled as an appetizer. Alternatively, the shredded chicken can be drizzle with the braising sauce.

Note:

  • If you do not have a pressure cooker, you can always braise the chicken using a wok or pot over the stove. However, you will need to monitor the timing. An estimated timing will be about 30-45 minutes.

  • If you preferred, garlics and ginger or even spices like cinnamon can be added. However, it will not have the original beer smell as the smell was masked by the spices.

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CONCLUSION

This is a flexible recipe and again, it very much depends on your personal liking, your pot size and your chicken size. You have to exercise judgement and do some adjustment to suit your family members’ taste buds. The left over sauce can be thickened or it can be used as broth for cooking noodles and etc.  Lastly, you can also braised with pork belly, pig maw , pork knuckles , duck and etc..

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at 

PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

pinterest[4]

  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Shanghai Braised Meat (上海本帮菜红烧肉)

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INTRODUCTION

When I told readers that I will be on vegetarian diets for 45 days, one of the readers was worried that I will not issue any meaty recipe… Don’t worry, I still have some meat recipes with me and I will gradually issue over this period. My vegetarian diet is temporary and is my yearly ritual..

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Some readers may know that I have stayed in Shanghai for a few years as I have said it a few times in other post. While in Shanghai, I have a helper and one of the most common household dishes besides braising fish as in this post: Braised Ribbon Fish (红烧带鱼)is braising pork belly meat.

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She cooked this pork belly dish at least once a week and I have never get tired of it. This is not a very difficult recipe and every household’s granny will have its own version. 

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I missed this dish and I have located a few recipes and finally decided to try one recipe . I am very happy that the taste is rather close to what I had in Shanghai. The meat for this dish are supposed to be glossy and it should be braised until it melt in the mouth. It is on a sweet side as compared to other savoury style of braised meat.

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However, there is one important ingredient that is missing in this household dish, the quail eggs. I searched high and low from a few supermarkets and I can’t get hold of the quail eggs. Therefore, I have decided to omit it in this illustration.

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Members of Facebook group are asking me if Dong Bo Rou is the same as Hong Shao Rou as in this post. I am sorry that I am technically incompetent to give the answer. I believed that there are many similarities with minute differences.

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One of the main differences is the size of the meat and the different method of preparation but I do not rule out that they are all originating from the same source. If you are interested , you can refer to this post: A Cuisine With A Long Chinese History– Dongpo Meat (东波肉)

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As per Wikipedia:

Hong shao rou (also “Red Braised Pork”; Chinese: 红烧肉) is a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and dark soy, and rice wine. The pork belly is cooked until the fat and skin are gelatinous and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. As the English name suggests, the melt in the mouth texture is formed as a result of a long braising process, using relatively little liquid.” (Source: https://en.wikipedia.org/wiki/Hongshao_rou)

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WHAT IS REQUIRED

Recipe adapted from: 【外婆红烧肉】浓油赤酱别具上海特色的红烧肉

Servings: 4-6 adult servings

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  • 500 grams of pork belly (cut into about 1 inch x 1 inch x 2 inch size)
  • 15-20 quail eggs (cooked, shelled and deep fried)
  • 400 ml or grams of Chinese cooking wine like Hua Tiao
  • 80 grams of rock sugar
  • 25 ml or grams of dark soya sauce
  • 5 slices of ginger
  • 2-3 sprigs of spring onion, cut into big pieces
  • 1 cinnamon stick
  • 2 star anises
  • 2 bay leaves
  • Pinches of salt


STEPS OF PREPARATION

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  • Boil a pot of hot water and blanch the pork belly until the external is set and there is no blood water. Drain and while it is hot, add the dark soya sauce and let it marinate for 5-10 minutes. This will help to colour the meat.

  • In a pressure cooker pot, layer the bottom with spring onion, bay leaves, ginger, star anises and cinnamon stick, On top of the herbs, add rock sugar and the blanched pork belly meat.

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  • Add the wine and adequate water such that the water cover about 1/2 of the meat. Pressure cook the meat in accordance to the pressure cooker instruction. I have used the “meat function” in the pressure cooker and it pressure cooks for about 30 minutes. After the pressure cooking, release the gas and you will see there are lot of meat juices remain in the pressure cooker. (Note that you can also cook over the stove)

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  • If you are adding quail eggs, boil the quail eggs, shelled and deep fried the quail eggs until golden brown. Set aside for later use.

  • Transfer the meat and juices from the pressure cooker to another pan over the stove. Add the quail eggs, bring to boil. Once it  boils, let it simmer at high to medium heat until the sauce thicken, glossy and coated the meat.  Sprinkle with chopped spring onion and great to serve with steaming white rice. The timing will depend of the quantity of sauces. I found it rather fast with high heat but I did keep an eye on the process.

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CONCLUSION

I am happy with the recipe and I hoped that readers will give it a try. The use of pressure cooker is to expedite the preparation. If you do not have  pressure cooker, you can always boil the meat over the stove though the time may be considerably longer like 45-50 minutes to reach your desired texture and you will have to keep an eye on the water level . Add additional water if necessary.

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Hope you like the post today. Cheers and have a nice day.

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food bloggers[4]

Food paradize[8]

 

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  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
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Braised Nam Yu Pork Trotters With Lotus Roots and Peanuts (南乳花生莲藕猪手)

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INTRODUCTION

I always heard of this famous dish but I have never tried before. Therefore, I have decided to take a plunge to prepare this dish such that readers have more choices of pork trotter recipes besides the normal black vinegar and braised pork trotter recipes.

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I am unsure and did not have a chance to check the origin of this dish but I believed it is of a Cantonese or Hakka influence. However, I  am unable to confirm..

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I found that my pork trotters are not “sexy” enough.. Not sexy in the sense that it is not that glossy and there are very little lard being excreted after my cooking.. Well, the pork in Singapore are always very lean and I am not surprise that this is the case. In fact this will  suit most of our taste buds  requesting for lean meat rather than fatty meat.. 

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I am happy with this first trial. In fact the whole family like this.. It is essentially flavoured by ginger and the fermented bean curd mentioned below. For my girl who do not like pork, I have added lotus roots and peanuts which are also quite standard in this dish even though it is considered as optional. I used the braised sauce for my blanched vegetable and a meal is done.

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The main ingredient besides pork hock is as what is mentioned in the name of this dish – fermented bean curd or Hu Ru or Fu Ru (腐乳) or Nam Yue (in Cantonese) or nan ru (南乳)。 This ingredient is totally not new to me.. I have been eating exactly the same type of fermented bean curd since young. We usually served with white porridge or cooked in dishes.. In fact, my late aunt’s daily breakfast when she is alive is just a bowl of white porridge with a square piece of this bean curd..

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Per Wikipedia:

“Fermented tofu also called fermented bean curd, sufu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavourings. Fermented tofu is commonly used as a condiment and is consumed at breakfast to flavour rice, porridge, gruel or congee.Red fermented bean curd (Chinese: 紅腐乳/南乳; pinyin: hóngfǔrǔ/nánrǔ; Wade–Giles: hung2-fu3-ju3/nan2-ju3), incorporates red yeast rice (cultivated with Monascus purpureus) with the brining liquor for a deep-red colour and distinctively thickened flavour and aroma.” (Source: https://en.wikipedia.org/wiki/Fermented_bean_curd)

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WHAT IS REQUIRED

Servings: 4-6 adults

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  • One pig trotter or front hock of about 1.5 kg
  • 10 slices of ginger
  • 2 tablespoons of rock sugar
  • 6 pieces of fermented bean curd
  • 3 tablespoons of fermented bean curd red sauce (in the bottle)
  • 3 tablespoons of dark soya sauce
  • 2 tubes of lotus roots
  • 50 grams of peanuts
  • 1/2 cup of Chinese cooking wine
  • Pinches of salt

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STEPS OF PREPARATION

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  • Bring a big pot of water to boil. Add the pork trotters and blanch for about 5 minutes until the exterior is cooked. Drained and set aside.

  • In another big frying pan, add 1 tablespoon of cooking oil or lard, pan fried the ginger until fragrant . Add the pork trotter. Stir fry for 2-3 minutes.

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  • Add the lotus roots, peanuts, dark soya sauce, fermented bean curd and its sauce, stir fry for another 2-3 minutes until the flavour are incorporated and the colour are consistent.

  • Transfer the stir fry pork trotters to the pressure cooker pot, Add the Chinese cooking wine water to at least of the height of the meat. Pressure cook for 15-20 minutes or until your desired texture. If the gravy is too much, you can transfer the gravy to another pan after draining off the meat, cook until your desired quantity and add some starch solution to thicken it.

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NOTES

  • If you do not have a pressure cooker, you can always braised the pork trotter over the stove. Timing required should be about45 minutes.

  • Do not add too much water to the meat as when cooked, meat juices will be secreted.

  • If prefer, you can add 1-2 star anises and cloves to enhance the dish flavour. Garlic cloves can be added too.

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CONCLUSION

A rather straight forward recipe and I have quite a lot of sauces left. I shall use these sauces to cook a delicious bowl of noodles for tomorrow’s lunch.

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Hope you like the post today. Cheers and have a nice day.

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