How to cook nice meals
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Augmum:
Hi i am interested to try this recipe at home... but the step no.5 add enough water is about how much water?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) 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!!!! -
irenegg:
hi irenegg
Hi i am interested to try this recipe at home... but the step no.5 add enough water is about how much water?
TQ for showing interest in my recipe
add enough water to just cover the mei cai, so that it will not dry up when u simmer for abt 1 hr.
happy trying !!! -
also :thankyou: for the supporters who had voted my
Mei Cai Kou Rou (梅菜扣肉) (Pork belly with Preserved Vegetables) :celebrate: -
Muffins:
Muffins.....Contest ended, right???
And the contest is ending on September 21....
so few participants ??? -
Ya, contest already ended
BTW, have already given you the 250 KSpoints! Enjoy, Augmum!!!
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sorry CJS!!!!! I accidentally sent the 150 KSpoints to u!!!!!
Meant to send it to Pen88n.... Anyway, just think of it as an unintended prezzie from me
And Pen88n, not to worry, will still sned you the 150 KSpoints.... :celebrate: -
Just saw this thread… Though contest has ended, just would like to share this very simple ingredients to make your lamb chop or steak taste better. Many people dont take to lamb cos of the "strong smell" but if you add "Lea Perrins" sauce, it will cover it. At least for me…
Just marinate (put at least 2 hours in fridge) your lamb chop or beef steak for grilling or pan fry with:
a bit sugar
a bit cornflour
soya sauce
Lea Perrins Sauce (must)
a bit oyster sauce (optional)
Try it and let me know whether it works… -
Muffins:
:thankyou: muffins, received.....Ya, contest already ended
BTW, have already given you the 250 KSpoints! Enjoy, Augmum!!!
btw...is the kps sponsored by u or is chief gonna \"to reimburse\" u, just curious.
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westmom:
thks westmom for sharingJust saw this thread.... Though contest has ended, just would like to share this very simple ingredients to make your lamb chop or steak taste better. Many people dont take to lamb cos of the \"strong smell\" but if you add \"Lea Perrins\" sauce, it will cover it. At least for me...
Just marinate (put at least 2 hours in fridge) your lamb chop or beef steak for grilling or pan fry with:
a bit sugar
a bit cornflour
soya sauce
Lea Perrins Sauce (must)
a bit oyster sauce (optional)
Try it and let me know whether it works...
i luv to try diff sauces avail,
this lea perrins sauce is something i haven't try
though most of the time, i wanna to buy when i saw it
does it taste a bit of sour ?? only for lamp and steak ?? nothing else?? -
Alamak, I do not even know there is a contest going on here.... :idea:
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