Mini Bak Won (Meat Balls)

Nice fried minced pork ball called 'Bak Won' recommended by Hokkien colleagues.  Thanks to  a colleague's mother-in-law who is a very good cook and happy to share this recipe. This meat ball  has to taste good since there are so many ingredients in it. Good for finger food.  Secure a cube of cucumber to a bak won with a toothpick and I am sure it will  be yum!

Below is an estimation of the ingredients.  The best way to gauge the taste is to deep fry one meat ball and taste it. In this way one can still either add more salt or pepper etc.... to the mixture.

Ingredients:-

300 gms  pork belly (chopped separately)
150 gms prawn meat (chopped separately)

carrot   1/3 stick           )   grated  and then give them a pulse in the electric chopper. take out & set aside
Yam     1/3 (small)        )

1 small big onion           )    chopped them in the electric chopper.
1/2 knob garlic              )

2 water chess nut   (diced)

1/2 egg

Seasoning:     salt, pepper, 2 tabsp soya sauce, 1 tabsp sesame oil,  1 tabsp rice flour
                     (I omitted the MSG)

Method:-

1)    Mix all the ingredients together thoroughly until a bit gluey.  I use a pair of chopsticks.

2)    Heat up some oil in a wok.   With a  spoon, scoop a small ball of the mixture and drop it into the
       oil.  Deep fry until meat is cooked.  To have more crispy meatballs, deep fry them 2 times.

Pork Meat Floss

This is the 2nd time I am making pork meat floss, the 1st time was long long time ago.  I only remember the basic ingredients.  It turned out alright but could be sweeter but colleagues think it is just right. My meat was a bit more than 600 gm according to the butcher.  Anyway not good to eat too sweet!

Ingredients:

600 gm lean pork (wash and cut into cubes)
5-6 tabsp sugar  (more or less according to taste)
3 tabsp soya sauce  (a friend suggested 2 tabsp soya sauce and 1 tabsp fish sauce)
pinch of salt
5 pieces of cloves (ting heong)  - optional

Method:

1)      Put all ingredients into a crock/slow pot and add in water just enough to cover the meat.
         Leave it on for about 6 hours or until meat is tender.

2)     Pour out the meat into a wok and loosen the pork by running  a pair of chopsticks through it.

3)     Fry the pork threads on low fire until dry.  It takes about an hour. Do not leave the meat unattended.
        You have to keep on frying.   It is hard work but the result is satisfying. Enjoy!

Black Vinegar Pork Trotter Soup

Today I cooked my 1st  Black Vinegar Pork Trotter soup.  This soup is normally taken by  ladies during the confinement period after giving birth.   There are many recipes on this and thanks to my good friend Josephine who taught me this easy method.  It is really delicious.

Recipe

1 pork trotter -   cut and clean
400gm Old ginger -  skinned and cut into small pieces & give them a smash with the cleaver
1 tabsp of sesame oil
1 bottle of black vinegar (Hei me chu)  750 ml 
1 bottle of water  750ml
90gm gula melaka (or rock sugar)
some black beans - washed

Method

1)     Pour the bottle of black vinegar and same amount of water into a pot.
2)      Heat the sesame oil in a wok and fry the ginger pieces until fragrant. Add into the
         pot of black vinegar solution.  Put in the black beans and the gula melaka.
        Let it boil and lower heat for another 20mins.
         Off the fire.  This done preferably the night before.
3)     Blanch the pig trotter pieces in hot water for 15 mins.  Drain the water and wash the meat.
4)     Fry the meat in the wok (without oil) for a while.  Transfer them to the black vineger solution
        and boil for about 40 mins  or so on low heat depending on how tender
        you want the meat to be.

Homemade Long Yuk (Yuk Kon)

Homemade Long Yuk

This is one recipe I have wanted to do long ago but I guess I  KIV it for too long and finally made it today.  Chinese New Year is coming soon and this is one of the favourite items to have in the house  and also  as a CNY gift to friends and family members.  It is very expensive now as it can cost RM80/= a kilo!   I more or less followed the recipe given by my sis-in-law Pat who has done it before and also increased the quantity of the meat.

It turned out alright but my husband said something is missing and I supposed the 'long yuk' has to be BBQed to get that special flavour  instead of doing it in the oven.  Not bad for the 1st time and I am pleased with the result.  Took some to the office for colleagues to sample and everybody agreed it was good!

I wish everyone a Very Happy New Year  and may 2013 bring you all happiness, good health and good fortune! 

                                    The meat will leave the sides of the tray on the 1st 20 mins .
  
Recipe

600gm  minced meat (tender part)  with some fats
2  Tabsp fish sauce
1   tsp dark soya sauce
1  1/2 Tabsp soya sauce
2  Tabsp cooking oil
150 gm sugar
1  Tabsp cooking wine ( I use rose wine)

Option:    I  made another batch of  'yok kon'  by adding a pinch of 5-spice powder, 2 tsp of  red
                 bean curb solution (lam yue), replace one tabsp of the soya sauce with oyster sauce.
                 The result was better.

1)     Put minced pork and all seasonings into a big bowl and use chopsticks to stir in one
        direction untuk meat becomes gluey.
2)    Spread the mince meat onto a big tray. Use 2 trays if not enough.  Put a plastic sheet on top
       and use a rolling pin to flatten the meat to a thin layer (2mm).
3)    Bake in oven for 20 mins. at 125 deg. C on bottom rack.  There will be some liquid in the pan.
4)   Take out the meat and cut them into squares.  Place the 'long yuk' onto the wire rack and
      put back the tray to catch the drippings.  Bake on middle rack  for 20 mins or more at 180 deg. C.
      Flip over to the other side to bake for another 10 mins.
      Do watch the oven and not burn the meat.  Enjoy!

This photo shows the 2nd attempt on this recipe.  Notice that I have made this thinner but the texture is a bit tough probably due to baking the 'yuk kon' too long or not enough fat in the meat.   I prefer the thicker version.  600gm raw meat yields about 400 gm cooked meat.

Char Siu Pork Ribs

Found another simple way of making Char Siu pork ribs, recipe given by my good friend Josephine.  Made them for dinner last night.  Very nice indeed.

Ingredients

1 kg pork ribs - cut into 2 in. length  (Ask the butcher for the soft bone ribs which is more tender)

2 heapful tabsp of  'char siu' sauce (I use Lee Kum Kee char siu sauce)  ]
2 tabsp of soya sauce                                                                            ]     Mix together  -  (A)        
2 level tabsp sugar                                                                                 ]

400 ml water (approx.)

5 pips garlic - slightly crushed & peel off skin
2 tabsp oil

Method

1)       Wash the pork ribs and drain away excess water.
2)       Marinate the porks ribs with (A) for a few hours, preferably overnight.
3)       Heat up the oil in the wok/pan.  Put in the garlic.   Lay the pieces of pork ribs onto the wok.
          Turn the ribs to brown the other side.
4)       Mix the water with the remaining marinate.
          Pour liquid into the wok and cook covered on low fire for about 1/2 hour, turning the meat
          after 15 mins.
          The pork ribs are done when the liquid is almost dried up.     
5)      Enjoy! Finger licking good! 

 Same recipe but I used pork belly.  Cook the whole piece of pork belly.  When done cut it up and pour the sauce over it.

Stewed Pork with squid strips

Another simple and easy to cook dish from a friend.  Tastes even better if eaten the next day.

1/2 kg  of pork belly (I used pork ribs which I found in my freezer)
some dried squid strips
1/2 knob of  garlic - chopped
1 small thumb size piece of ginger - give it a smash and cut into strips
1 tabsp sugar                               )
1 1/2 tabsp of oyster sauce          )
1 tabsp of soya sauce                  )     mix together  (A)
1 tabsp of dark soya sauce          )
enough water to cover the meat   )

Method:

1)       Put garlic, ginger and squid strips onto bottom of  pot (I used a clay pot) place the meat on top.
2)       Pour liquid (A) into the pot to cover the meat.   Stew the meat on low heat for 30 mins. 
          Turn the meat on the other side and continue for  another 30 mins. or a bit longer if necessary until
          done.   If you are using pork belly, cut up the meat before serving.

You can replace pork belly instead of ribs. Same way of cooking with the whole piece of pork belly.  Cut it up when done and pour the sauce over it.

Chinese Roast Pork (Siew Yoke)

We had this piece of  roasted 'siew yoke' for dinner today.  This is my 1st attempt at making this Chinese roast pork (siew yoke).  I saw it on a TV food programme and since it looks quite easy, I have decided to give it a try.  The taste was right though the skin is not  100% crispy and I would need to roast it a bit longer the next time. I added in one piece of  'lam yue' and 5-spice powder which are not in the original recipe.

Ingredients

1  piece of pork belly - 750gm (more or less up to you)
a piece of ginger and some spring onions

Shao Shing wine (Chinese wine)
a bit of salt
1 piece of red bean curd (lam yue)
1/2 tsp of 5 spice powder


Coarse salt  -  4 tabsp or more, enough to cover the whole skin

Method

1)      Boil some water in the wok and add in the ginger and spring onion. This is to take away the
         'pork' smell in the meat.   Put in the piece of pork belly for  about 10 mins.  Take out and
         put it into a bowl of cold water.
2)     Take out the meat and pat it dry.  Puncture the skin with a fork or any sharp object.
         Rub a bit of salt, lam yue and 5 spice powder onto the meat.  Add in the Shao
        Shing wine.  Cover it with cling wrap and leave it in fridge overnight.
3)     Take out the meat and put it onto a piece of foil paper in the baking tray.
4)     With the skin facing up, cover the top of skin with the coarse salt.  Bake it in the oven at 150 deg. C
        for 1 hour.
5)    Take out the tray and remove the hardened piece of salt from the meat. Discard the salt.  Put back the
        meat into the oven and roast for another 45 mins. at 200 deg. C.
        Just make sure that the skin is all 'blistered up'  otherwise that part will be tough.
6)   Remove siew yoke from the oven and rest it for 15 mins. before cutting it.

Black Vinegar Pork Belly

Chinese New Year is just 2 days away and I hope this recipe  will give you another dish to cook for the festival. No oil is needed.  Just put all ingredients into the pot and stew.

I would say that it is very much milder version  of the normal black vinegar meat dish that is taken during the confinement period by  women after giving birth. Not sour at all.  Thus this is suitable for everybody.  As this is the first time I am cooking it, please make any  necessary adjustment accordingly.  There is no exact measurements of the ingredients here.  The brand of black vinegar I used is call "Hei Mi Cu" from Swee On Woh Sdn Bhd from Penang which is not found in KL but you can substitute with other brands of course.  Thanks to a nice lady who is willing to share the recipes.  

Here I wish all my relatives, dancing kakis, friends, colleagues and whoever is reading this a Very Happy, Healthy and Prosperous New Year 2012!

Black Vinegar Pork Belly

Ingredients:

Black vinegar   -  1/3 bottle plus 1 bottle of water

3 tabsp oyster sauce          )      mix together and rub onto meat                              
1 tabsp soya sauce            )                                   

Pork belly  -   600 gm  (you can replace with pork ribs)
Young ginger -   2 big pieces about 12cm in length
2 big knobs of garlic -  without skin

1 small piece of rock sugar 
1 small piece of gula melaka - 1 cm thick

Method

1)     Wash the meat.  Scrape the skin off the ginger.  You will find that scraping it with a metal spoon is
        much easier than  using the knife.   Slice them into small pieces.
2)     The original method of cooking asks for a good stainless cooking pot.  Without fire on yet, put all
         the ginger and garlic at the bottom of the pot.  Lay the piece of meat on top with skin facing up.
3)     Pour the black vinegar solution into the pot and switch on the fire.  Cook on medium heat for about
        15 mins. before lowering to low heat for another 20mins.  Turn the meat the other side.
        Add in the sugar (according to taste) and continue cooking
        for another 15 mins. and it is ready.  Cook longer if you want to have a softer texture.
       Arrange on plate and  cut the meat with the scissors when serving.

Yam Kow Yoke

There are so many versions of this yam kow yoke.  The pork in my previous kow yoke were always so tough and I guess I must have not steamed it long enough.  Finally I found a way to shorten the cooking process after a tip from my Anne, my sister's daughter-in-law. 

This dish can be prepared in advance and stored in the freezer.  Just take out and steam it when needed.  Since much preparation is needed in this dish, one can always prepare more.

Recipe is here.

Yam Kow Yoke

600 gm pork belly (cut into 2 or 3 big pieces for easy handling  and rub with dark soya sauce and wine)
1 small yam  (cut into thick slices)

Marinate

3 pieces lam yue (preserved  red bean curd) )
2 tabsp sugar                                               )
1 tabsp oyster sauce                                    )
1 tabsp Chinese wine                                   )   mix together
1 tsp soya sauce                                          )
500 ml water                                               )
3 ting heong                                                 )
1 pat kok                                                    )
1 small piece cinnamon bark (kwai pei)        )

1 tabsp garlic (chopped)

 Method

1)    Boil the pork for about 1/2 hour.  Take out and wash.  Pat dry with towel.  Poke the skin with a fork.
2)    Brush some dark soya sauce and Chinese wine onto the pork.
3)    Heat a cup of oil in the wok.  Fry the yam pieces for about 5 mins and dish out.
4)    Put in the pork pieces skin down into the oil. Be careful,  oil will splatter once the meat is in the wok.
       Get ready and cover the wok once you put in the pork. Wait until skin is brown.  I turn off the heat
       before I open the wok cover. If you can deep fry the whole piece of meat, it would be better.
5)   Take out the pork and put them into cold water and let soak for half an hour.
6)   Cut the pork into thick slices. Discard the water.
7)   To soften the meat faster, boil them for 1/2 hour.  Take out and set aside. (This part if optional)
7)   Heat a 2 tabsp of oil in wok and put in the chopped garlic.  Fry until fragrant.
8)   Pour in the mixed marinate and spice.  Let it cook for a while.  Taste the sauce and add more soya
      sauce or sugar if needed.  Off fire.
9)  Arrange the yam and pork pieces skin down into a bowl until full. I smear one more piece of
     lam yue onto the pork. Pour the cooked sauce over the meat.
     Let it cool and cover it with plastic film and store in freezer if you want to keep, otherwise just
    steam it for a hour and it is ready.

Roasted Pork Ribs

This slab of marinated pork ribs have been sitting in my freezer for quite some time.  It was only on Friday that I had the opportunity to roast it for dinner. A nod  from my daughter meant it was quite good though I could have used less honey on it.  Marinated the ribs with garlic paste, tomato sauce, cilli sauce , soya sauce, juice of one lemon, sugar, oyster sauce, pepper. Put them in a tray and add  maybe half cup of water to prevent  burning of the sauce. Bake them for an hour.  Take the ribs out, brush the top with honey and roast them another 10 minutes and they are ready.