How to cook nice meals

[Augmum]

ok....muffins as promised, below is my recipe for one of my favourite dish (think most pple cannot resist this dish.....hehe)


it is my home cooked version of Mei Cai Kou Rou passed down by my family. It’s taste slightly different fr what most of us can found at makan stalls. But it’s Yummy, try it out yourself (btw can u cook??)

Mei Cai Kou Rou (梅菜扣肉) (Pork belly with Preserved Vegetables)

Ingredients:

1) Pork Belly with skin (三层肉) (I usually cut it into about 5 cm length or can cut into bite size)
2)Preserved Vegetables (the sweet type, I ever tried with the salty type, the taste is different)
3) 5-8 cloves of garlic (with skin, lightly mashed)
4) 2 star anise
5) a few dried chillies with seeds removed (optional)

Seasoning for Pork belly

1) dark soya sauce (I am using the “elephant brand\", the brand of dark soya sauce used is crucial for the right taste for any dish of braised pork)
2) sesame oil
3) some pepper (optional)

Seasoning for the sauce

1) some dark soya sauce
2) some light soya sauce
3) ½ - ¾ tablespoon of oyster sauce (I used abalone sauce)
4) 1 tablespoon of tomato sauce (not too much, otherwise too sweet N sour)
5) ½ - ¾ teaspoon of chilli bean sauce (fr Lee kum kee)
6) some sugar
7) a pinch of salt (prefer not to add first, can add after step (6) of method, do some sampling first before adding some salt to taste)

Method :

1) Firstly, soak the preserved vegetables for abt ½ -1 hr to get rid of the excessive salt. Change the water often. Wash, cut and squeeze dry.
2) Marinate the Pork Belly with the above seasoning for at least 1 hr.
3) Heat wok with oil, fry the Pork Belly till half cooked or fragrance, set aside.
4) Heat wok with some oil again, now fry the preserved Vegetables together with the cloves of garlic, dried chillies and star anise ( u can also fry the garlic and star anise till fragance before adding in the preserved vegetables)
5) Put the fried pork belly back into the wok. Pour in the seasoning for the sauce. Add enough water and cover the wok.
6) Simmer at low heat for about 1 hr (or longer) till pork and mei cai are soft.
7) Remove from heat and served hot with steamed rice………….YUMMY YUMMY!!!!

Solli, no picture to go with the above recipe,
But with just some imagination of the 扣肉, I am sure u’ll salivate ……………

[Muffins]

Augmum:

ok....muffins as promised, below is my recipe for one of my favourite dish (think most pple cannot resist this dish.....hehe)


it is my home cooked version of Mei Cai Kou Rou passed down by my family. It’s taste slightly different fr what most of us can found at makan stalls. But it’s Yummy, try it out yourself (btw can u cook??)

Can lah!!! Will post one of my recipes up, ok?????? Maybe sometime later. BTW, have you seen my recipe in the Pasta Contest????

Augmum:

Mei Cai Kou Rou (梅菜扣肉) (Pork belly with Preserved Vegetables)

Ingredients:

1) Pork Belly with skin (三层肉) (I usually cut it into about 5 cm length or can cut into bite size)
2)Preserved Vegetables (the sweet type, I ever tried with the salty type, the taste is different)
3) 5-8 cloves of garlic (with skin, lightly mashed)
4) 2 star anise
5) a few dried chillies with seeds removed (optional)

Seasoning for Pork belly

1) dark soya sauce (I am using the “elephant brand\", the brand of dark soya sauce used is crucial for the right taste for any dish of braised pork)
2) sesame oil
3) some pepper (optional)

Seasoning for the sauce

1) some dark soya sauce
2) some light soya sauce
3) ½ - ¾ tablespoon of oyster sauce (I used abalone sauce)
4) ½ tablespoon of tomato sauce (not too much, otherwise too sweet N sour)
5) ½ - ¾ teaspoon of chilli bean sauce (fr Lee kum kee)
6) a bit of sugar
7) a pinch of salt (prefer not to add first, can add after step (6) of method, do some sampling first before adding some salt to taste)

Method :

1) Firstly, soak the preserved vegetables for abt 2 hrs to get rid of the excessive salt. Change the water often. Wash, cut and squeeze dry.
2) Marinate the Pork Belly with the above seasoning for at least 1 h.r
3) Heat wok with oil, fry the Pork Belly till half cooked or fragrance, set aside.
4) Heat wok with some oil again, now fry the preserved Vegetables together with the cloves of garlic, dried chillies and star anise ( u can also fry the garlic and star anise till fragance before adding in the preserved vegetables)
5) Put the fried pork belly back into the wok. Pour in the seasoning for the sauce. Add enough water and cover the wok.
6) Simmer at low heat for about 1 hr or until pork and mei cai are soft.
7) Remove from heat and served hot with steamed rice………….YUMMY YUMMY!!!!

Solli, no picture to go with the above recipe,
But with just some imagination of the 扣肉, I am sure u’ll salivate ……………

or take a peep at the link below,
wow......lots of 梅菜扣肉 pictures .....enjoy yrself :celebrate:
http://www.google.com.sg/images?q=%E6%A2%85%E8%8F%9C%E6%89%A3%E8%82%89&hl=en&gbv=2&tbs=isch:1&ei=Utk9TP_9O47WvQOcg-XyDg&sa=N&start=0&ndsp=20

Looks :drool: :drool:

I shall try to make and post the picture up!!! :lol: :rotflmao:

Thanks for the recipe Augmum, and GOOD LUCK!!!

[Augmum]

Muffins:

Can lah!!! Will post one of my recipes up, ok?????? Maybe sometime later. BTW, have you seen my recipe in the Pasta Contest????

ok....looking forward to it.
no, i din really browse thru the pasta contest....cos i dun really like pasta,
prefer chinese cuisine....

Muffins:

Looks :drool: :drool:

I shall try to make and post the picture up!!! :lol: :rotflmao:

Thanks for the recipe Augmum, and GOOD LUCK!!!

u sure u can cook?? dun spoil my recipe horr......

[Muffins]

Augmum:

ok....looking forward to it.

no, i din really browse thru the pasta contest....cos i dun really like pasta,
prefer chinese cuisine....

Oh, ok. I am more a fan of pasta.

Augmum:

Looks :drool: :drool:

u sure u can cook?? dun spoil my recipe horr......

I will do my best! :salute:

[Augmum]

Muffins:

Augmum:

u sure u can cook?? dun spoil my recipe horr......

I will do my best! :salute:

i know u're do yr best, just kidding with u.....
btw, how old are u now (u're still a student , right??)
i was 13 yrs old when i cooked my first dish......no choice, becos no other females in the house......

[Augmum]

LKVM:

Muffins:

Looks :drool: :drool:


I shall try to make and post the picture up!!! :lol: :rotflmao:

Thanks for the recipe Augmum, and GOOD LUCK!!!

Muffins I thot u are vegetarian :?, can eat pork leh :?

Oops muffins, u're a vegetarian ??
isit only during 初一十五 not everyday, right??

haha, when i mentioned this word, 初一十五, i can't stop myself giggling
i'll think of the 八月十五

[Muffins]

LKVM:

Muffins:

Looks :drool: :drool:


I shall try to make and post the picture up!!! :lol: :rotflmao:

Thanks for the recipe Augmum, and GOOD LUCK!!!

Muffins I thot u are vegetarian :?, can eat pork leh :?

No no! Will use veggie meats!!!

[Muffins]

Augmum:

LKVM:

[quote=\"Muffins\"]Looks :drool: :drool:


I shall try to make and post the picture up!!! :lol: :rotflmao:

Thanks for the recipe Augmum, and GOOD LUCK!!!

Muffins I thot u are vegetarian :?, can eat pork leh :?

Oops muffins, u're a vegetarian ??
isit only during 初一十五 not everyday, right??

haha, when i mentioned this word, 初一十五, i can't stop myself giggling
i'll think of the 八月十五 [/quote]:lol: :rotflmao:

Thanks for your hope that I will do well Augmum!

Actually it is everyday, but, as said in my above post, I will use veggie meats...

[Augmum]

Muffins:

Thanks for your hope that I will do well Augmum!

Actually it is everyday, but, as said in my above post, I will use veggie meats...

Oh..... muffin, u everyday vegetarian arhh.....are yr whole family also vegetarians ??
for me , even 初一十五 being a vegetarian also find it hard to be....

btw, where to buy vegetable meat ?? can be find at NTUC supermarket ??

[Muffins]

Augmum:

Muffins:

[quote=\"Augmum\"]
u sure u can cook?? dun spoil my recipe horr......

I will do my best! :salute:

i know u're do yr best, just kidding with u.....
btw, how old are u now (u're still a student , right??)
i was 13 yrs old when i cooked my first dish......no choice, becos no other females in the house...... [/quote]Me too! I am 13 now...