It's the norm to cook and serve this dish in a claypot but in my case, I used a wok as I do not own a claypot. This is a classic dish which very often appears in the menu of most Chinese restaurants. A very appetising dish which pairs well with a bowl of fluffy white rice or plain porridge.
Salted Fish with Pork Belly ~ 咸鱼花腩
450 gm pork belly, cut into bite size
3 dried chillies, soaked in hot water till soft
50 gm salted fish, sliced
5 pips garlic, chopped
6 slices ginger
1 onion, cut to wedges
1 Tbsp Shaoxing cooking wine
1.1/2 cups water
sugar to taste
spring onions to garnish
Seasoning for Pork Belly
1/2 Tbsp oyster sauce
1/2 Tbsp dark soya sauce
3/4 Tbsp cornflour
Marinate the pork belly with the above seasoning, set aside.
With some oil, lightly saute the chopped garlic, ginger and dried chillies till fragrant.
Toss in the salted fish, stir-fry.
Add in the seasoned pork belly, stir-fry. Add in the water and let the pork belly simmer till cooked and tender.
Toss in the onion. Fine tune to taste.
Drizzle on the Shaoxing wine and add in the spring onion.
I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan. I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first. The cake was secondary. This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.
Cherry Loaf Cake ~ 樱桃蛋糕 Ingredients (A)
173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B) 3 egg whites
30 gm caster sugar Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters. Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …
Assam Prawns is a popular Malaysian dish which is not difficult to whip up. The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'. Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising. Yum is the word for it!
Assam Prawns ~ 亚参虾 Ingredients
400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice. Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…