Me Time!
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MrsKiasu\" post_id=\"2069266\" time=\"1654047634\" user_id=\"43981:
In our Hakka cuisine, we do hv a recipe for braised chicken where u throw in cinnamon, star anaise, Szechuan peppercorn, dark soya sauce, sugar, potato/sweet potato, big onion whole, chicken pieces or just drumsticks/thighs. Marinate them for half hour & u can cook it. I always like the chicken overnight as it’ll taste wonderful.
Lol I don't know how it comes out later..I have transferred it to pressure cooker after 10s of minutes cooking in wok .. coz when I m turning it over it looks tough
Esteema, few yrs back I watchedthe China home cooking (village) braised meat.. I tried few times with block of meat not trotter and it comes out nicest at the first few attempts then quality went downwards liao coz didn't follow all steps. -
Estéema\" post_id=\"2069268\" time=\"1654048099\" user_id=\"66413:
Oh didn't know that is a Hakka dish..yes that's nice!
In our Hakka cuisine, we do hv a recipe for braised chicken where u throw in cinnamon, star anaise, Szechuan peppercorn, dark soya sauce, sugar, potato/sweet potato, big onion whole, chicken pieces or just drumsticks/thighs. Marinate them for half hour & u can cook it. I always like the chicken overnight as it’ll taste wonderful. -
Estéema\" post_id=\"2069262\" time=\"1654045911\" user_id=\"66413:
Think hers is more soya sauce braised trotters or 红烧style rather than vinegar pig trotters.
Huh, yours so much spices arh? Sounds like ano dish le. If pig trotters & u used black vinegar, don’t need dark soya sauce & yes, u’ll need light SOTA sauce. I wanna try yr special spiced up pig trotters leh. 😉 makes me hungry liao
If for vinegar pig trotters that is commonly eaten for confinement, no garlic will be added as garlic and onions are not recommended in chinese confinement meals. Lots and lots of ginger though to rid wind and keep body warm. -
Yeah, I think MrsK is describing the Southeast Asian type of 红烧猪蹄 or maybe those 卤猪脚 casseroles that you can order at Songfa or LaoJie BKT stalls?
I do the Shanghainese style of 本帮红烧肉（五花肉） which will be braised solely with the 红烧sauce + compulsory 0.5-1 bottle of 黄酒 （and NOT any 白酒、花雕、料酒) as your primary solvent, so strictly NO water at all. Must add hardboiled quail/chicken eggs into the dish… -
Zeal mummy\" post_id=\"2069253\" time=\"1654040630\" user_id=\"58173:[quote=\"Zeal mummy\" post_id=2069253 time=1654040630 user_id=58173]
This is an easy dish for dinner. I did it a few times during the pandemic!
Thanks MKS for the suggestion! Honestly, I can only make simple dishes.. this confinement dish is beyond my abilities!![/quote]
Just use the Bull-Dog brand (Chan Kong Thye has 2 versions - pink and yellow labels) + squashed old ginger + jaggery/black/brown sugar with pork belly. I do not use pig trotters for this dish as I seldom visit the wet mkt. Add your hardboiled eggs.
Stirfry the pork belly until all the oil is oozed out completely. Your pork belly will become very bouncy boing boing in the wok. Optional to dump them into a bowl of iced water to 收紧 the pork grains so they are even more succulent after braising. No \"iced water shock therapy\" is also fine for some chefs. Can proceed to just braise with golden brown/oil-less pork belly with black vinegar+ ginger until the pork skin becomes jelly-like. -
Funz\" post_id=\"2069272\" time=\"1654049204\" user_id=\"6230:
Ya, I know.
Think hers is more soya sauce braised trotters or 红烧style rather than vinegar pig trotters.
If for vinegar pig trotters that is commonly eaten for confinement, no garlic will be added as garlic and onions are not recommended in chinese confinement meals. Lots and lots of ginger though to rid wind and keep body warm.
The chicken stews is the one with onion. My braise pig trotters got no onion but I do put in garlic. We’re way past confinement age le. :rotflmao:
I adjust my ginger depending on what level my body can tolerate the heat. -
MrsKiasu\" post_id=\"2069270\" time=\"1654048384\" user_id=\"43981:
My mother cook this dish often as it’s an easy all I bone casserole dish in slow fire, coz she used to be too busy to cook elaborate meals. I didn’t manage to learn fr her but years after she was gone, I missed her & her cuisine, so I recall what she used to prepare & I tried several times before hitting the right mix. Hv taught my helper & will pass this down in my family. They all like this dish esp since I twitch it fr potato to sweet potato. 😉
Oh didn't know that is a Hakka dish..yes that's nice! -
I've been getting lazy with my cooking. Seldom do those slow cook soups or braised dishes these days. Mostly 1 pot meals and stir fry. Even veges these days are salads
no cooking needed.
More often than not, there will be this fella or that fella not coming back for dinner on weekdays as all of us are busy with our work or school.
Think might be a good idea to do what Koreans do. Make a few side dishes and refrigerate. -
My Boss bought me and my colleagues dinner at Carousel Buffet Restaurant in the Royal Plaza on Scotts last night. There were so many variety of dishes, seafood on ice, Roast beef, Chilli Crabs, Stew Lamb, etc… and the buffet is well deserved the reputation of "the best buffet in Singapore". I was so full even could not sleep well at night. Going for a board games event later and all my "Me Time" is eat…eat… and play…
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Liew Nga Wing\" post_id=\"2069304\" time=\"1654077272\" user_id=\"195250:[quote=\"Liew Nga Wing\" post_id=2069304 time=1654077272 user_id=195250]
My Boss bought me and my colleagues dinner at Carousel Buffet Restaurant in the Royal Plaza on Scotts last night. There were so many variety of dishes, seafood on ice, Roast beef, Chilli Crabs, Stew Lamb, etc... and the buffet is well deserved the reputation of \"the best buffet in Singapore\". I was so full even could not sleep well at night. Going for a board games event later and all my \"Me Time\" is eat....eat.... and play.....[/quote]
Sounds great LNW! I must check it out sometime. It's so nice how much you enjoy life .
You should also do an annual check up every year... it's about $40 at the polyclinic.
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