How to cook nice meals

[jtoh]

Happy Mama:

Augmum:

seems like our hubs like the same kindaof food.

i am also scare of eating it, especially the skin, (but he loves the pig's skin ) i only take the lean part. but i do love the gravy

:hi5: Mine loves the skin too. He says it's full of nutrients. Like you, I take the lean part and the gravy.

Is it collagen in the fats? Over CNY I heard quite a few people happily attacking the fats because of the collagen.

[jtoh]

Augmum:

jtoh:

sounds like you're a really good cook, Augmum!

not really lah.....me like experimenting diff dishes.

actually, for some dishes, my hub is a better cook than me. :lol:
he said that he used to stand at the food stalls observing how they cooked while he was a child :roll:

You're lucky that both you and your hubby enjoy cooking. My hubs just eats.

[jtoh]

Augmum:

Jtoh, hope the elephant brand black caramel sauce will not be the next item flew off the shelf

:lol: Looks like I'll have to visit Giant soon.

[jtoh]

Augmum:

Happy Mama:

[quote=\"Augmum\"] seems like our hubs like the same kindaof food.

i am also scare of eating it, especially the skin, (but he loves the pig's skin ) i only take the lean part. but i do love the gravy

:hi5: Mine loves the skin too. He says it's full of nutrients. Like you, I take the lean part and the gravy.

haha, sama sama. :celebrate:
i dun understand why some men so like pig trotters.....
i remembered during my confinement,
all pig trotters were consumed by my hub instead of me.[/quote] :lol: :lol: :lol:

[Happy Mama]

jtoh:

Happy Mama:

[quote=\"Augmum\"] seems like our hubs like the same kindaof food.

i am also scare of eating it, especially the skin, (but he loves the pig's skin ) i only take the lean part. but i do love the gravy

:hi5: Mine loves the skin too. He says it's full of nutrients. Like you, I take the lean part and the gravy.

Is it collagen in the fats? Over CNY I heard quite a few people happily attacking the fats because of the collagen.[/quote]I think it is... He scrape out the fats (if it's especially fatty) and eat the skin...

[jtoh]

Happy Mama:

jtoh:

[quote=\"Happy Mama\"]
:hi5: Mine loves the skin too. He says it's full of nutrients. Like you, I take the lean part and the gravy.

Is it collagen in the fats? Over CNY I heard quite a few people happily attacking the fats because of the collagen.

I think it is... He scrape out the fats (if it's especially fatty) and eat the skin... [/quote]But the people were attacking the fats. Not just the skin.

[jtoh]

Was wondering, would it be possible to re-post all the recipes at or near the first post? For those of us who haven’t been following the thread and would like to try out the recipes it would give us a convenient place to look up the recipes.

[Happy Mama]

jtoh:

Happy Mama:

[quote=\"jtoh\"]
Is it collagen in the fats? Over CNY I heard quite a few people happily attacking the fats because of the collagen.

I think it is... He scrape out the fats (if it's especially fatty) and eat the skin...

But the people were attacking the fats. Not just the skin.[/quote]That's true. He'll eat the fats but not all... Not healthy. Contradicting, right?

[jtoh]

Happy Mama:

jtoh:

[quote=\"Happy Mama\"]
I think it is... He scrape out the fats (if it's especially fatty) and eat the skin...

But the people were attacking the fats. Not just the skin.

That's true. He'll eat the fats but not all... Not healthy. Contradicting, right? [/quote]My thoughts too.

[Happy Mama]

jtoh:

Was wondering, would it be possible to re-post all the recipes at or near the first post? For those of us who haven't been following the thread and would like to try out the recipes it would give us a convenient place to look up the recipes.

Hi jtoh, I found Augmum's recipe. Here you go.

Augmum:

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!!!!