Tuesday, October 25, 2016

Chai Siu Pork Recipe

Recipe 1

Serves 2 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Recipe Source: Pooi Sam’s Facebook

1 lb (450 g) skinless pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic

Char Siu Sauce:
2 pieces Chinese fermented red bean curd
1 tablespoon maltose or honey
1 tablespoon Chinese Shaoxing wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark and thick soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons


1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.
2. The next day, heat the oven to 400 degrees F (200 degrees C).
3. Place the pork belly on a wire rack and bake for 15 minutes.
4. Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The char siu will look dark in color, it’s normal.
5. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice.

Cook’s Notes:
You can heat up the the remaining Char Siu Sauce until it bubbles and thickens. Drizzle it on the Char Siu before serving. For the dark and thick soy sauce, you can use either kecap (kicap) manis, or regular dark/black soy sauce. If you are in Malaysia, just use the regular dark soy sauce.

Read more at http://rasamalaysia.com/char-siu/#SgXFbjGMAPtJuGjy.99

Recipe 2

2 pork tenderloins
1/2 cup soy sauce
1/3 cup honey
1/3 cup ketchup
1/3 cup brown sugar
1/4 cup Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons red food coloring
1 teaspoon Chinese five-spice powder (optional)

Prep 15 m
Cook 1 h 25 m
Ready In 3 h 40 m

  • Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  • Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  • Marinate pork in refrigerator, 2 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  • Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Wednesday, October 5, 2016

Strawberry Cream Pudding Recipe

1 carton yoghurt - 175g, strawberry
1 box of jelly
250ml cream or Evaporated milk

Make jelly (as per box) and allow it to half set
Whip the cream to create soft peaks (not too stiff)
Whisk in yoghurt
Add to jelly and combine
Place in fridge until completely set 

Source: http://www.hmmyum.co.za/jellied-yoghurt.html 

Tuesday, October 4, 2016

Oven Roasted Black Pepper Chicken

6 Chicken thighs (bone-in)
1 tbsp Ginger-Garlic Paste (or 1/2 tbsp grated garlic + 1/2 tbsp grated fresh ginger)
3 tbsp Worcestershire Sauce
1 tsp Salt (or according to taste)
1 tbsp fresh ground pepper (I like it a little coarsely ground)
Juice of 1/2 lime
1 tbsp freshly chopped cilantro, for garnish

  1. Rinse and trim any excess fat off your chicken thighs, then make three slits in the meat to the bone. (This helps the marinade flavor just the skin of the chicken but the inner meat too)
  2. Mix together the garlic- ginger paste , Worcestershire sauce, salt, freshly ground black pepper and squeeze in the juice of half a lime.
  3. Spoon over the mixed marinade over the chicken thighs (you can do it in a zip lock bag if touching chicken makes you squeamish) and massage it into the chicken to coat both sides well. Cover and let the chicken marinade in the fridge for anywhere from 30 minutes to overnight.
  4. Pre-heat your oven to 400F and arrange your chicken in an oven proof skillet or casserole dish and roast the chicken for 40 minutes (or more depending on the size of your chicken...but keep in mind the slits will help cook the chicken faster than if you didn't score them) until the skin turns a lovely golden and the juices run clear when you poke it with a knife.
  5. Garnish with some freshly chopped cilantro (parsley works too) and serve hot with fresh veggies, rice or mashed potatoes.
Source: http://picturetherecipe.com/index.php/recipes/oven-roasted-black-pepper-chicken/