Homemade Char Siew

Ingredients 

~500-600g pork (pork shoulder with some fat works best)

~ 3-4 tbsp sugar 

~ 5-7 cup water

~ 2-3 tbsp cooking oil

~2 tbsp cooking wine 

~1 tsp soya sauce 

~5 tbsp lemon sauce 

~1 cube red beancurd  

~3-4 glove garlic (chop fine)

~ 1tsp sesames oil

~ 1 tsp five spice powder 

Marinate few hours for the pork with all ingredients except the sugar , water and cooking oil. 

1.Heat up a pan. Add in cooking oil & add in the sugar cook on high heat . Stir till turn brown colour (become sugar caramel). Slow add in the  water bring to boil.

2. Put in the marinaded pork and shimmer till the water dry up in caramel form on medium fire. 

3. Take the pork up and place in the over grilled for 8-10 minutes on 230C. Keep the sauce aside as dipping sauce with white

Pork Jerky ( Bak Kwa)

Ingredients 

500g Fresh Minced Meat (use minced meat with some fat

Seasoning:

80g Sugar 

1 tbsp Soy Sauce 

1/2 tbsp Oyster Sauce

1/3 tsp Salt

1 tsp Fish Sauce 

1 tbsp  Cooking Wine 

1 tsp chinese five spice 

1/4 tsp White Pepper

For brushing 

1 tbsp honey

1 tsp water

Sesame seed optional 
Method: 

1. In a bowl, mix well all seasoning. 

2. Add in minced meat. Stir the mixture with a pair of chopsticks in one direction until the mixture become sticky more paste texture. 

3. Cover and marinate fir few hours in the fridge.

4. Remove from the fridge. Prepare a baking tray with a parchment paper. Use a spatula spread the minced meat about 2 -3 mm thickness evenly over a baking tray.

5. Bake in a preheated oven 160C for 15-20 minutes and then gently use a tong to flip to the order side and bake for another 15 minutes on middle rack. (upper & lower heat). Tips - Pour off excess liquid if there’s any accumulated during baking.

6. Remove the baking tray from the oven. Reset oven temperature to  220C.  Slice the pork jerky with a cutter into 6-8 pieces  & brush the jerky with honey mixture and sprinkle with sesame seed (optional). bake for another 10-15 minutes  till turn darker colour & flip to other side and brush with honey mixture again bake another 10-15 minutes. You need to check during this process to get the honey nicely caramelised .  

 

Char Siu (Chinese BBQ Pork) Mini Bun Wrap

Ingredients 

~350g pork (pork shoulder with some fat works best)

~ 5tbsp sugar + 1 tbsp water (for maltose) or    5 tbsp honey

~ 1cup hot water

~2 tbsp cooking wine 

~1 tsp black soya sauce 

~1 tbsp lemon sauce 

~1 tbsp Hoi Sin Sauce

~2-3 glove garlic (chop fine)

~ 1tbsp sesames oil

- few fresh lettuce Or any salad you like

- carrot slices thin 

- Some coriander leaves -optional 

- 1 packed of mini Bun (Consist of 10 pcs  - I bought from supermarket)

Prepared marinate sauce for char Siew. 

1.Use a pan and add 5 tbsp sugar 1 tbsp  water .Cook on high heat by keep stirring till sugar dissolved and turn into light brown to caramel. Once turn light brown turn off the fire & keep stirring till darker brown .Be careful not over burn it. Slow add 1 cup hot water to dilute malt sugar (maltose) 

2.When the syrup maltose ready, add in  cooking wine ,black soya sauce, lemon sauce, hoi sin sauce and bring to boiled till thicken the sauce. Add on sesames oil and take out half for dipping sauce. The balance of half marinate sauce add minced garlic . Let it cool

3. Prepared  to marinated the pork. Use half to marinate Sauce (With garlic) to rub over the pork evenly. Cover and keep for few hours or overnight in the fridge.

Prepared cooking use Air fryer-

1.Set First 20 minutes/180C, place the marinated pork into air fryer. In to minutes check and turn the pork.

Take out pork and glaze with extra marinate sauce over top both sides & final cook another 5 minutes. Char Siew is ready😋

Prepared to served with mini bun.

Use the cooked marinate sauce for final glaze on mini bun before top up with cooked char Siew/ veggie. (as display on pictures)

It is delicious for sure and can be served with steamed rice or noodles.

Enjoy 

Stuffed Taufu Pok with pork & chives

 

Ingredient

• 15-20 taufu pok
• 350g minced pork
• 100gm chives, chopped
• 2 shallots, chopped
• 1 chopped coriander leaves - optional
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp corn flour
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• Pinch of pepper

Method

1. Combine minced pork, chives, shallots, coriander leaves, salt, sugar, cornflour, sesame oil and pepper. Mix well.
2. Make a small hole in taufu pok and stuff in filling. 
3. Heat some oil in wok. Add in stuffed taufu pok and fry until golden brown. 
4. Heat wok with a bit oil, Add some ikan bilis (dry anchovies) till golden. Add water (3-4 cups and bring to boil. Add in taufu pok and cook for 10mins at low heat until the sauce reduced slightly. Add bit of salt & Ajinomoto to your taste. Served hot with rice. 

Enjoy 😋

Cabbage rolls with mince meat

Beetroot pork soup & steamed eggplant with fried onion & soya

Burnt Bottom Rice Vermicelli with Mince Pork Gravy - MFF SABAH #13

 

Recipe adapted from Wendyinkk

Ingredients (Serves 6) - Some modified

300gm rice vermicelli (6 slices)

7-8 eggs (beaten lightly and season with dash of pepper & pinch of  salt)

 2 shallot, chopped fine

 5 garlic clove, chopped fine

250gm lean pork, sliced thinly - (I use mince pork)

Marinate for the mince pork:

1 tsp salt

1 tsp sesame oil

dash of pepper

  

 Gravy

 3-4 tbsp corn starch

 5 bowl of water (1000 ml water)

1 tbsp oyster sauce

1 tsp sugar

2 tbsp Chinese wine

2 tbsp. chicken stock

1 tsp black tick soya sauce

 dash of pepper to taste

 

 METHOD -Some modified  
Soak the rice vermicelli in water till soften

• Boil water in a pan and soak the rice vermicelli in warm water about 5 minute.
• Put 1 tsp of cooking oil and fried the rice vermicelli for 1-2 minute before flipping other side for   few times.
• Fried the rice vermicelli till slightly burnt.

 

 Note : I find this way can get the rice vermicelli more burn & easy to handle later.

• Beat the eggs with dash of pepper & pinch of salt
• Heat up the work and pour the egg into the work, making sure the fire is at medium low.
• Gently place the vermicelli (ready burn) in the centre of the egg and let cook for another minute before flipping the whole egg and noodle so the vermicelli will be at the bottom.
• Once the vermicelli takes on some golden colour and crisp up a bit, dish out on a big bowl with the egg side up, set aside. 

 

• Marinate the mince pork with salt, sesame oil and pepper.
• Prepare the gravy, mixing everything together and making sure no lumps.
• Now add a little more oil, and heat at medium low. Add in garlic and shallots and cook till fragrant. Add in marinated mince pork and stir to all cooked. 
• Add in the prepared gravy and cook till it thickens.
• Dish up the mince pork over the egg and scoop gravy and drizzle all over. Serve while still hot!

I am submitting this post to MFF, Sabah month,

                                               Hosted by Mary Chey of A Pepper's Love.

Hakka Chun Ken (Meat Eggs Roll) - MFF #4

 

Home made Hakka meat egg roll (Chun Ken) - Very popular in Tenom, SABAH

 

Ingredients

200g mince pork or beef (Marinate with 1 tsp salt + bit of pepper + 1/2 tsp sesame oil)

2 eggs + add bit of pepper and pinch of salt

2 tbsp. water

1 tsp. corn starch

2 tbsp. water + 1 tsp. corn starch (mixed) and add into eggs and mixed well.

 Prepared the egg skin, Grease the non stick pan with bit of oil. In low flame, pour the egg into the pan till the omelette is set and firm .

 Fill the egg sheet with mince meat evenly.

Firmly roll upward

Egg rolls ready to steam for 8- 10 minutes. Before (left) and after cook (right)

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.