Sunday, 18 September 2016

阿三花肉 ~ Bak Assam ( Nyonya Spicy Char Xiu )





食谱取自 : 梹城娘惹阿嬤私房菜

阿三花肉

材料 :
600g 花肉 ( 洗净,沥干 )

A :
100g 阿三膏 ( 加入250ml水拌匀 ,剂汁 )
3大匙
1小匙

B ( 拌匀 ) :
6 葱头仔 ( 去皮,切片 )
3 指天椒
3大匙 叁峇马来栈  **
4 桔子 ( 挤汁 )

** 叁峇马来栈 ( 捣烂 ) :
4 红辣椒
3 指天椒
1/2大匙 烘香马来栈粉
1/2小匙

做法 :
1. 花肉放入滚水中烫10分钟,捞起沥干,在猪皮上刺洞。

2. 将花肉和A料拌匀,放入冰箱腌隔夜。

3. 将花肉放入锅里,以中小火煮约20分钟或至汁料浓稠。

4. 取出花肉,切成2cm厚块,排放在盘子上。

5. 将材料B铺在花肉上。挤上桔子汁即可享用。

Recipe source : Penang Nyonya A-Ma Secret Recipes

Bak Assam ( Nyonya Spicy Char Xiu )

Ingredients :  
600g pork belly ( cleaned and drained )

A :
100g tamarind pulp ( mixed with 250ml water and squeezed out juice )
3tbsp sugar
1tsp salt

B ( mixed well ) :
6 shallots ( removed skin and sliced )
3 chilli padi ( diced )
3tbsp sambal belacan **
4 calamansi lines ( squeezed out juicr )

** Sambal Belacan ( pounded ) :
4 red chillies
3 chilli padi
1/2tbsp toasted belacan powder
1/2tsp sugar

Method :
1. Cook pork belly in boiling water for about 10 minutes . Dish and drain  . Prick some holes onto the skin.

2. Combine pork belly with A and put into fridge . Marinate overnight .

3. Cook the pork belly in a wok using medium low heat for about 20 minutes or until the gravy is very sticky .

4. Dish up , cut pork belly into 2cm thick slices and arrange onto a serving platter .

5. Spread B on top of pork belly and drizzle with calamansi juice before serving  .