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.

鸡饭粒 ～ Chicken Rice Balls

食谱取自 :舍尖上的马六甲

鸡饭粒

材料 A ( 水煮鸡 ) :

1只 全鸡 ( 1.5公斤)

6瓣 蒜头（拍裂） 

2棵 青葱

3公分厚 姜 ( 切片)

1茶匙 盐

1块 鸡精块或1汤匙鸡汤粉 ( 我没放 )

1根 竹签 ( 封鸡腔用 )

冰水 ( 泡鸡用 )

材料 B ( 鸡饭粒 ) :

3杯 白米 ( 洗净，沥干 )

1/4 杯 糯米 ( 洗净 ， 沥干 )

4瓣 蒜头 ( 拍裂 )

3片 姜

4杯 鸡汤 ( 烫鸡水 )

1/2茶匙 盐

3片 班兰叶（一同打结） 

材料 C ( 辣椒酱) :

7条 红辣椒

3条 指天椒

20g 嫩姜 ( 切片 )

8瓣 蒜头

3汤匙 酸柑汁

1/2杯 鸡汤 ( 烫鸡水 )

1/2茶匙 盐

1/2汤匙 糖

材料 D ( 淋将，拌匀) :

400ml 鸡汤 ( 烫鸡水 )

4汤匙 生抽

1汤匙 蚝油

1/2汤匙 麻油

1/2汤匙 糖

装饰配料 :

1/2条 黄瓜 ( 切半圆片 )

做法 : 

1. 水煮鸡 : 全鸡均匀抹上盐，将青葱，蒜头和姜塞入鸡腔内，以牙签封好。

2. 汤锅内注入清水 ( 足以淹过全鸡 )，煮沸。放入鸡，转小火，加盖煮15分钟或至熟。

3. 取出鸡，泡入冰水中一会儿，沥干。将鸡精块加入鸡汤 (烫鸡水)内 。

4. 鸡饭粒 : 平底锅内烧热3汤匙油，炒香蒜头和姜和米，连同班兰叶放入锅内。

5. 加入鸡汤和盐拌匀，像平常煮饭一样煮熟。

6. 当饭煮熟，舀出后趁热拌松，搓成丸状，排在碟上。

7. 辣椒酱 : 材料C放入搅拌机内。搅至细滑。

8. 水煮鸡斩块，淋上淋酱，以黄瓜装饰。配上鸡饭粒和辣椒酱享用。

Recipe source : The Best of Malacca Street Food

Chicken Rice Balls

Ingredients A ( Poached chicken) :

1 whole chicken ( 1.5kg )

6 pips garlic ( bruised )

2 stalks spring onion

3 cm thick ginger ( sliced )

1tsp salt

1pc chicken stock cube ( or 1tbsp chicken stock powder ) - I omit it

1 toothpick ( for sealing chicken cavity )

iced water for soaking poached chicken

Ingredients B ( Chicken Rice Balls ) :

3 cups uncooked rice ( rinse and drained )

1/4 cup glutinous rice ( rinse and drained )

4 pips garlic ( bruised )

3 slices ginger

4 cups chicken stock ( pouching liquid )

1/2tsp salt

3 pcs pandan leaves ( knotted together )

Ingredients C ( chili dipping sauce ) :

7 red chilies

3 bird's eye chilies

20g young ginger ( sliced )

8 pips garlic

3tbsp lime juice

1/2cup chicken stock ( pouching liquid )

1/2tsp salt

1/2tbsp sugar

Ingredients D ( Drizzling sauce , mixed well ) :

 400ml chicken stock ( pouching liquid )

4tbsp light soy sauce

1tbsp oyster sauce

1/2tbsp sesame oil

1/2tbsp sugar

Garnishing :

1/2 cucumber ( sliced semi-circles )

Method :

1. Poached chicken : Rub salt all over the whole chicken . Stuff spribg onion , garlic and ginger into the cavity and seal with a toothpick.

2. Fill a stock pot with water ( enough to cover the chicken ) and bring to boil .Put in chicken , reduce the heat and cover to simmer for 15 minutes.

3. Remove chicken and soak it in iced water for a while . Drain well . Add chicken stock cube to the chicken stock ( pouched liquid ).

4. Chicken Rice Balls : Heat 3 tbsp oil in a pan , then stir-fry garlic ,ginger and rice

till fragrant . Combine wih pandan leaves in a rice cooker .

5. Add chicken stock and salt , stir well and cook as per normal .

6. When the rice is cooked , remove it from the rice cooker . Loosen the rice when it is still hot . Shape it into balls and arrange on a plate .

7. Chili Dipping Sauce : Combine ingredients C in a blender and blend till fine .

8. Chop poached chicken into pieces , top with dizzling sauce and garnish with cucumber slices . Serve with chicken rice balls and chili dipping sauce .

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 .