More random bakes and cookings….

Madeleines.

Homemade Hakka " Yong Tau Fu"

Kuih Bahlu in the shape of the famous madelaines.

Chinese Pan Cakes

Freshly roasted BBQ

 Chinese Sesame Balls

 Assorted Buns

Fusion Pasta

Surprisingly, the homemade mango orange marmalade went very well with the freshly roasted Siew Yuk. Fusion Pasta we had.

Roast pork again

Our all time favourite home made roast pork :)

Homemade pork buns

 Mouth watering home made pork buns! E ate 5 at one go!

Homebaked Char Siew 3

We couldnt have enough of it.

Bak Gua

Another long overdue post. Some homemade Bak Gua for CNY! Due to production constraints, I could only bake a small batch :(

BBQ Pork/ Char Siew Recipe

500g of pork (pork belly or marbled)

Seasonings:
2 tablespoon of oyster sauce
2 tablespoon of light soy sauce
1/4 cup sugar (to adjust to your liking)
1 tablespoon Chinese rice wine
1/2 teaspoon 5 spice powder
1/4 teaspoon salt
1 tablespoon honey
dash of pepper

1. Wash and dry pork
2. Marinate with seasoning for at least 3 hours or longer.
3. Transfer pork and seasonings into an aluminium foil and wrap it up loosely.
4. Bake at pre heated oven at 220C until the pork is beautifully caramelised.
5, In between, turn the pork to ensure even coating of the seasoning.

6. Enjoy the juicy char siew!

BBQ pork

Home roasted BBQ pork.

It was delicious! The meat was nicely caramelised. Within minutes, the entire piece of pork was devoured :) I only make this occasionally as it is not exactly a very healthy food choice. Sugar and fats!

Hot and sour pork trotters

I absolutely fell in love with this dish. A recipe shared by a friend. It is distinctively different from the usual stewed pork trotters. Its gravy is thick and it is thickened by garlic and beanpaste, I would give it a 8/10.

Dong Bo Rou Recipe

Ingredients

500g to 700g pork belly
70g spring onions
40g ginger
300ml Chinese cooking wine ( I use rice wine)
60ml light soy sauce
5ml dark soy sauce (a little more if you like it darker)
50g of rock sugar or brown sugar

Method

1. Bring a pot of water to boil and cook pork belly for 5 minutes. Drain
2. Cut spring onions into long strips to fit base of pot. Slice ginger and sprinkle over.
3. Put boiled pork belly onto spring onions, skin side down
4. Pour in both soy sauces and sugar, followed by wine. Add enough water to cover the pork fully.
5. Bring pot to a boil on high heat, reduce to low and simmer for 2 hours or until the pork is tender enough to be poked through with a chopstick (flipping the pork halfway through)
6. Remove pork belly from pot and put into a steaming dish , skin side up (leave gravy in pot)
7. Steam on high heat for 30minutes.
8. Pour gravy (from pot) over porkbelly when steaming is done.
9.Garnish with your favourite vegetables and your Dong Bo Rou is ready!
10. Enjoy :)

Dong Bo Rou & Mantou

Something I had never thought of making but I did eventually, just to see how good it can be. Gosh! It was absolutely superb though it meant 20 laps in the pool to counter the "sinfulness". Together with this, I also made some mantou - plain and with red bean paste - all home made at "Mummy's Bakery"!

We kept the red bean mantou for the following day's breakfast. They just needed a quick steam in order to restore their cottony texture. The kids also packed some to school as their snacks.

A slice of Dong Bo pork in a piece of steaming hot mantou was heavenly! Even N had 2 big servings of mantou sanwiched with 2 slices of fatty meat! Under normal circumstances, she is almost a vegetarian! - She doesnt fancy meat.

Roast Pork Recipe

I received some enquiries for the recipe of the roast pork. Here it is, try it!

A piece of 3 layer meat (say 700g+-)
Wash and pat dry with kitchen towel
Poke the skin with a sharp knife, as many times as you can (critical step)
Rub the skin with coarse salt

Rub the meat with :
1 to 2 teaspoons of fine salt and a pinch of five spice powder (more if you like a stronger taste)

1 teaspoon of light soya sauce

2 tablespoon of Chinese wine (I use rice wine)
2 teaspoon of sugar
1 teaspoon of pepper

Keep the meat (skin up) in the fridge uncovered, overnight. (to dry up the skin)
Take meat out from fridge and leave it for 15 to 20 min.
Pre heat oven to 200C
Place meat (skin up) on the rack with the oven tray at the bottom (to collect the dripping oil)
Bake for 20min and turn off lower heating element.

Brush the skin with some vinegar ( i use apple cider)
You may need to adjust the position of the meat a couple of times as most ovens have hot spots.
Continue to bake till the skin turns brown as shown in the picture. A little charred is ok. It means that the meat is thoroughly cooked. Scrape the burnt skin away with a knife.

Your home roasted "siew yoke" will be out in no time....so crispy and juicy!

Let me know how it turns out for you. ok? Enjoy!

Roast pork

Presenting.........the sinful but flavourful Chinese roast pork!

Crispy and juicy - fresh from the oven...

Even N is a fan...she would attack the crispy skin, leaving behind the chunk of meat. Guess who would eat all the remnants?