How to cook nice meals

[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!!!!

[jtoh]

Thanks Happy Mama. I took note of the recipe already. Have full intention to try it out. Must buy pork belly.

[Happy Mama]

jtoh:

Thanks Happy Mama. I took note of the recipe already. Have full intention to try it out. Must buy pork belly.

Happy cooking! I'm sure your family will enjoy the dish as much as my family.. and it brings so much joy and satisfaction to see them \"rushing\" for the dish.

[jtoh]

Happy Mama:

jtoh:

Thanks Happy Mama. I took note of the recipe already. Have full intention to try it out. Must buy pork belly.

Happy cooking! I'm sure your family will enjoy the dish as much as my family.. and it brings so much joy and satisfaction to see them \"rushing\" for the dish.

Yes, will try it.

[Augmum]

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.

Jtoh,
i know what u mean...but i can't help to consolidate all the recipes and re-post them on the first page.
becos i am not the thread starter......it's muffins
(dun think he is active now as he is a sec student)
anyway, think most of the recipes were within the 1 st few pages,
shd be quite easy to dig

[Augmum]

Happy Mama:

]

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

thanks happy mama for digging out the recipe on my behalf.

[Augmum]

jtoh:

Thanks Happy Mama. I took note of the recipe already. Have full intention to try it out. Must buy pork belly.

ok....great
so u 're gonna to try the kou-rou first, right?
if u are trying out the mei-cai kou-rou,
suggest u fry the mei-cai and cooked it till soft first, b4 adding the kou-rou.
as the cooking time of mei-cai would take quite sometime to be soften.
(as for my recent one, it took abt 2 hrs over slow fire to get totally soften)

[Augmum]

Happy Mama:

Happy cooking! I'm sure your family will enjoy the dish as much as my family.. and it brings so much joy and satisfaction to see them \"rushing\" for the dish.

yalor......esp seeing the kid gobbles up everything , sense of satisfaction and happiness.