南洋芫荽卤花肉 ~ Simmered Pork Belly with Coriander Root in " Nam Yang " style

食谱取自 : 名食谱 @ 第100期

南洋芫荽卤花肉

材料 :

400g 有皮五花肉 ( 切块 )

4粒 熟鸡蛋 ( 去壳 )

60g 蒜瓣

10g 南姜 ( 切片 )

5棵 芫荽头/芫荽根 ( 洗净 )

30g 椰糖 ( 切碎 )

2大匙 食油

600ml 清水

香料 :

1支 桂皮

1粒 八角

调味料 :

1 1/2小匙 五香粉

1/2小匙 胡椒粉

1大匙 酱油

1大匙 黑酱油

做法 :

1. 锅里烧热食，爆香蒜瓣，南姜和芫荽头，加入桂皮和八角继续拌炒香浓.

2. 加入花肉，椰糖碎和调味料，翻炒片刻至花肉转色.

3. 注入清水，大火煮沸 . 加入熟蛋，盖上，改用慢火焖煮45分钟至花肉熟透松软，卤汁浓稠，即可上桌.

Recipe source : Famous Cuisine @ No.100

Simmered Pork Belly with Coriander Root in " Nam Yang " Style 

Ingredients :

400g pork belly with skin ( cut into pieces )

4 hard-boiled eggs ( shelled )

60g garlic cloves

10g fresh galangal ( sliced )

5 stalks coriander root ( rinse )

30g palm sugar / " Gula Melaka " ( crushed )

2tbsp cooking oil

600ml water

Spices :

1 cinnamon stick

1 star anise

Seasoning :

1 1/2 tsp five spice powder

1/2tsp pepper

1tbsp light soy sauce

1tbsp dark soy sauce

Method :

1. Heat cooking oil in a preheated wok to saute garlic , galangal and coriander roots , add in cinnamon stick and star anise , stir until fragrant.

2. Add pork belly , crushed palm sugar and seasoning , stir-fry briskly until the colour of pork is changes .

3. Add water , bring to boil ovet high heat. Add in eggs , cover with lid , reduce to low heat . Simmer for 45 minutes until pork is tender and the gravy is thick , dish out , serve at once .

烧汁排骨 ~ Braised Spare Ribs in Brown Sauce

食谱取自 : 怀念的味道

烧汁排骨

材料 A :

500g 排骨 ( 斩块 )

1个 鸡蛋

1/2茶匙 盐

1茶匙 姜汁

适量木薯粉

材料 B :

1/2茶匙 喼汁 

1/2茶匙 白醋

50g 辣椒酱

50g 茄汁

1茶匙 麻油

1汤匙 糖

2汤匙 清水

材料 C :

1/2个 红甜椒 ( 切碎 )

1/2个 青甜椒 ( 切碎 ) 

做法 :

1. 材料A ( 木薯粉除外 ) 拌匀，腌2小时.

2. 腌好的排骨均匀沾上木薯粉，放入热游中炸熟，沥干备用.

3. 另一个锅内加入材料B拌匀，煮沸.加入排骨炒香.

4. 加入材料C拌炒片刻，上碟.

Recipe source : Memorable Flavours

Braised Spare Ribs in Brown Sauce

Ingredients A :

500g spare ribs ( chopped into pieces )

1 egg

1/2tsp salt

1tsp ginger juice

some tapioca flour for coating

Ingredients B :

1/2tsp Worcestershire sauce

1/2tsp white vinegar

50g chili sauce

50g tomato ketchup

1tsp sesame oil

1tbsp sugar

2tbsp water

Ingredients C :

1/2 red capsicum ( chopped )

1/2 green capsicum ( chopped )

Method :

1. Combine ingredients A ( except tapioca flour ) and mix well . Marinate for 2 hours .

2. Coat marinated spare ribs evenly with tapioca flour and deep-fry in hot oil until done . Drain and set aside .

3. Combine ingredients B in another wok , stir well and bring to boil .Add.spare ribs and stir-fry until fragrant.

4. Add ingredients C and stir-fry for a while . Dish out.

黑椒火蒜蒸花腩片 ～Steamed Pork Belly Slices with Smoked Garlic & Black Pepper

食谱取自 : 名食谱 @ 第100期

黑椒火蒜蒸花腩片

材料 :

300g 有皮五花肉

30g 火蒜瓣（切片）  

1小匙 黑胡椒末

1大匙 绍兴酒

1大匙 清水

适量芹菜末 / 青葱末

调味料 :

1/2 大匙 蚝油

1/2小匙 砂糖

1/2小匙 胡椒粉

1小匙 粟粉

1小匙 黑酱油

做法 :

1. 花肉用沸水烫煮20分钟 ，盛起，冷却后，切片。

2. 将花肉片加入蒜片，黑胡椒末，绍兴酒，清水，粟粉和调味料拌匀，腌渍20分钟。

3. 盛入预热蒸炉，大火蒸20分钟至熟，离火，撒上芹菜/青葱末，即可上桌。

Recipe.source : Famous Cuisine @ No. 100

Steamed Pork Belly Slices with Smoked Garlic & Black Pepper

Ingredients :

300g pork belly with skin

30g smoked garlic cloves ( sliced )

1tsp crushed black pepper

1tbsp Shao Xing wine

1tbsp water

some chopped continental parsley / spring onion

Seasoning :

1/2tbsp oyster sauce

1/2tsp castor sugar

1/2tsp pepper

1tsp corn flour

1tsp dark soy sauce 

Method :

1. Cook pork belly in boiling water over high heat for 20 minutes ,dish out . Leave to cool and sliced .

2. Mix pork belly with garlic , black pepper , Shao Xing wine ,water , corn flour and seasoning , marinate for 20 minutes .

3. Steam pork belly mixture in a pre-heated steamer over high heat for 20 minutes until cooked . Dish out , sprinkle some chopped continental parsley / spring onion . Serve hot .

冬瓜花肉焖老豆腐 ～ Old Bean Curd Simmered with Winter Melon and Pork Belly

食谱取自 : 再次遇见豆腐

冬瓜花肉焖老豆腐

材料 :

3件 自制老豆腐（切块） 

300g 有皮五花肉 ( 切块 )

650g 冬瓜（削皮， 切块）

1球 火蒜

30g 姜片

2大匙 食油

1公升 清水

调味料 :

1大匙 酱油

1/2大匙 蚝油

1大匙 黑酱油

1小匙 砂糖

做法 :

1. 锅里烧热食油，加入姜片以慢火爆香，放入花肉炒香.

2. 加入清水和调味料 ，大火煮沸 .盖上，改用中火焖煮30 ~ 40分钟.

3. 加入火蒜，冬瓜和老豆腐拌匀，继续焖煮至花肉松软入味，收汁即可.

Recipe source : Tempting Tofu

Old Bean Curd Simmered with Winter Melon and Pork Belly

Ingredients :

3 nos homemade old bean curd ( cut into pieces )

300g pork belly with skin ( cut into pieces )

650g winter melon (peeled , cut into pieces )

1 head smoked garlic

30g ginger slices

2tbsp cooking oil

1 litre ( 1000ml ) water

Seasoning :

1tbsp light soy sauce

1/2tbsp oyster sauce

1tbsp dark soy sauce

1tsp caster sugar

Method :

1. Heat cooking oil in a preheated wok to saute ginger over low heat , add in pork belly and stir-fry briskly until fragrant .

2. Add water and seasoning , bring to boil over high heat . Once boiled , cover and simmer over medium heat for 30 ~ 40 minutes .

3. Add smoked garlic , winter melon and old bean curds , simmer again until pork belly pieces are tender and the gravy is almost absorbed . Remove from heat , serve at once .

咸鱼肉燥饭 ～ Rice with Simmered Pork & Salted Fish

食谱取自 : 处处米饭香

咸鱼肉燥饭

材料 A :

400g 热饭

少许青葱粒

材料 B :

300g 连皮五花肉 

60g 梅香咸鱼肉（炸香）

4条 指天椒 （拍扁）

3朵 香菇 ( 清水泡软，切丝 )

1大匙 小葱末

1大匙 姜末

2大匙 食油

1大匙 绍兴酒

500ml 清水

调味料 :

1大匙 蚝油

1/2大匙 酱油

1/2大匙 黑酱油

1小匙 砂糖

1/2小匙 胡椒粉

1/2小匙 麻油

做法 :

1. 将五花肉放入沸水里大火煮15分钟，取出沥干水分后，切成细条。

2. 锅里烧热食油，慢火爆香姜末和葱末，加入花肉，香菇和调味料翻炒片刻至香浓。

3. 注入清水同煮沸，改用慢火焖至花肉软化，加入咸鱼和指天椒拌匀，煮至收汁，撒入绍兴酒拌匀。

4. 把适量花肉放入碗中，并加入热饭，轻轻压紧，倒扣上碟，撒上青葱，即可上桌 。

Recipe source : Taste of Rice

Rice with Simmered Pork and Salted Fish

Ingredients A :

400g hot rice

some chopped spring onion

Ingredients B :

300g pork belly with skin

60g " Moi Heong " salted fish ( deep-fry )

4 bird eye chilies ( flatten ) 

3 nos dried Chinese mushroom ( soaked , shredded )

1tbsp chopped red shallot

1tbsp chopped ginger

2tbsp cooking oil

1tbsp Shaoxing wine

500ml water

Seasoning :

1tbsp oyster sauce

1/2tbsp light soy sauce

1/2tbsp dark soy sauce

1tsp caster sugar

1/2tsp pepper

1/2tsp sesame oil

Method :

1. Cook pork belly into boiling water over high heat for 15 minutes . Dish out and drain , cut into strips .

2. Heat cooking oil in a preheated wok to saute ginger and shallot over low heat , add in pork belly , mushrooms and seasoning , stir-fry briskly until fragrant .

3. Add water , and bring to boil .Once boiled , reduce to low heat , let it simmer until pork belly tender . Stir in salted fish and bird's eye chilies , cook until the gravy is almost absorbed . Sprinkle with Shaoxing wine .

4. Arrange some simmered pork belly into a bowl , add in hot rice , and lightly press . Next , invert rice onto a serving plate , sprinkle with some spring onion . Serve hot .

网油春卷 ～ Pork Spring Roll

食谱取自 :名食谱 @第100期

网油春卷

材料 :

1.2公斤 猪肉碎

60g 葱头仔 ( 剁碎 )

50g 蒜头 ( 剁碎 )

200g 沙葛 ( 剁碎 )

200g 红萝卜 ( 剁碎 )

4片 原味苏打饼 ( 压碎 )

1公斤 猪网油 ( 浸泡，洗净后沥干 )

调味料 :

2大匙 麻油

4大匙 蚝油

1 1/2大匙 酱油 / 生抽

1粒 蛋

1/2小匙 胡椒粉

1/2小匙 五香粉

面糊 ( 拌匀) :

200g 粘米粉

260ml 清水

少许胡椒粉

做法 :

1. 把猪肉碎和其余材料及调味料搅拌均匀，并打起胶质，分出120g等份。

2. 猪网油铺平，加入一份猪肉馅料，卷起；包好。同样步骤完成其余材料 。

3. 把网卷放入预热蒸笼，以大火蒸20分钟至熟，盛起，待冷却。

4. 锅里烧热炸油，把网卷沾上面糊，轻轻加入热油里大火炸至金黄酥脆，盛起，沥油，即可切片上桌。

Recipe source : Famous Cuisine @ No. 100

Pork Spring Roll

Ingredients :

1.2kg minced pork

60g red shallots ( chopped )

50g garlic cloves ( chopped )

200g sweet turnips ( chopped )

200g carrot ( chopped )

4pieces original cream crackers ( crushed )

1kg caul lining ( soaked , rinse and drain )

Seasoning :

2tbsp sesame oil

4tbsp oyster sauce

1 1/2tbsp light soy sauce

1 egg

1/2tsp pepper

1/2tsp five spice powder

Batter ( mix well ) :

200g rice flour

260ml water

pepper to taste

Method :

1. Combine minced pork with the rest of ingredients and seasoning , mix until sticky. Evenly divide into 120g each portion .

2. Lay caul lining on working table , add a portion of pork filling , roll up and wrap well . Repeat to finish the remaining ingredients .

3. Place pork rolls onto steaming plate , steam in a preheated steamer over high heat for 20 minutes until cooked , dish out . Leave to cool .

4. Dip pork rolls with some batter . Deep-fry in hot oil over high heat until golden brown and cripsy ,dish out .Drain well , slice and serve .

南乳炸花肉 ~ Fried Pork Belly with Red Preserved Beancurd

 

 

南乳炸花肉

材料 :

500g 五花肉 ( 去皮 )
食油适量

腌料 A  :

2块 南乳
1大匙 南乳汁
1大匙 蚝油
1大匙 绍兴酒
1大匙 糖
½大匙 生抽
五香粉少许
麻油适量

腌料 B :

1粒 蛋
2大匙 面粉
4大匙 粟粉
1大匙 姜汁
水少许

做法 :

1. 将花肉洗净，加入腌料A拌匀腌制数小时或过夜 。然后再加入腌料B腌制30分钟 。

2. 起锅热油，把花肉炸至金黄色和熟透，即可捞出沥干油，斩块上桌。

 

Fried Pork Belly with Red Preserved Beancurd

Ingredients :

500g skinless pork belly
cooking oil for deep-frying

Marinade A :

2pcs red preserved beancurd
1tbsp red preserved beancurd juice
1tbsp oyster sauce
1tbsp Shaoxing wine
1tbsp sugar
½tbsp soy sauce
some five spice powder
sesame oil

Marinade B :

1 egg
2tbsp plain flour
4tbsp corn flour
1tbsp ginger juice
some water

Method :

1. Wash pork belly and mix well with marinade A for a few hours or overnight . Then add in marinade B and marinate for 30 minutes   .

2. Heat up oil , deep-fry the pork belly until golden brown and cooked . Drain and cut into smaller pieces and serve .

泰式美奶滋酥脆排骨 ~ Thai style Mayonaise Pork Ribs

食谱取自 : 多多开伙

泰式美奶滋酥脆排骨

材料 :

500g 排骨 （ 剁块 ）
黄瓜/生菜适量（排盘用）
马铃薯粉适量

腌料 :

2汤匙 木薯粉
1汤匙  生抽 / 酱油  
1茶匙 鸡精粉  ( 我没放 )
1汤匙 蚝油  
胡椒粉适量
1粒 鸡蛋

汁料 （ 拌匀 ）:

4汤匙 泰式辣椒酱 
2汤匙 美奶滋 
3汤匙 清水
盐适量

做法 :

1. 排骨用盐抹均匀，1分钟就洗掉，沥干。加入腌料腌制至少4小时以上。

2. 热锅，加入适量的油，将腌制好的排骨一个一个均匀沾上马铃薯粉，下锅大火油炸至熟和金黄色。捞起，沥干油份 。

3. 倒出多余的油份，趁锅里还有热度，把汁料下锅稍微炒一下。放入排骨，大火快速拌炒片刻至收汁，即可上桌。

Recipe source : dodocook

Thai style Mayonaise Pork Ribs

Ingredients :

500g pork ribs ( cut into pieces )
cucumber / lettuce ( for garnishing )
some potato starch

Marinade :

2tbsp tapioca flour
1tbsp soy sauce
1tsp chicken powder ( I omit it )
1tbsp oyster sauce
some pepper to taste
1 egg

Sauce ( mix well )  :

4tbsp Thai chilli sauce
2tbsp mayonnaise
3tbsp water
salt to taste

Method :

1. Season pork rib with marinade ingredients and marinate at least 4 hours .

2. Coat pork rib pieces with potato starch ( piece by piece ) . Deep-fry in hot oil over high heat until cooked and golden brown, dish out and drain .

3. Leave some hot oil in wok , add in sauce mixture . Stir in pork rib pieces over high heat until well combined and the sauce is absorbed . Dish out , serve at once .

椰糖叉烧 ~ Palm Sugar Roasted Pork

食谱取自 : May Kitchen Cottage

椰糖叉烧

材料 :

500 ~ 600g 五花肉 ( 去皮，切条状 )

50g 椰糖

500ml 清水

腌料 :

2大匙 绍兴酒

1小匙 五香粉

4汤匙 生抽

1汤匙 蚝油

1汤匙 黑酱油

做法 :

1. 将花肉和腌料拌匀，腌制4小时或隔夜。

2. 小锅煮滚500ml的清水，加入椰糖和腌好的花肉和酱汁，中小火煮至30~45分钟，煮至酱汁浓稠。

( 我用烤的： 将花肉盛起，放入烤盘里，并把汁留用。预热烤箱180c ， 盛入烤炉，烤10 ~ 15分钟，再翻另一面烤至花肉熟透及收汁，取出 ，切块，上碟。保留的叉烧汁加入少许清水拌匀，加入椰糖，以小火煮至糖溶，离火。淋在叉烧上，即可上桌。)

Recipe source :  May Kitchen Cottage

Palm Sugar Roasted Pork

Ingredients :

500 ~ 600g skinless pork belly ( cut into strip )

50g palm sugar

500ml water

Marinade :

2tbsp Shaoxing wine

1tsp five spice powder

4tbsp soy sauce

1tbsp oyster sauce

1tbsp dark soy sauce

Method :

1. Combine pork belly with marinade ingredients and marinate for 4 hours or overnight .

2. In a pot bring 500ml water to boil , add in palm sugar , pork belly and marinade sauce . Cook at medium-low heat for 30 ~ 45 minutes and sauce is thicken .

( I use bake version : Dish out pork belly , put in a baking tray and reserve the sauce . Pre-heat oven at 180c , add marinated pork belly . Bake for 10 ~ 15 minutes , turn to other side and continue to bake till cooked or until the sauce is absorbed . Dish out , cut pork belly into pieces , arrange on a serving plate . Mix reserved sauce with some water , add in palm sugar , bring to boil over low heat until sugar dissolve  . Remove from heat . Spoon sauce over the roasted pork . Serve hot . )