Cuttlefish Assam Pedas

Cuttlefish Assam Pedas 

Ingredient 

• 1 whole soak cuttlefish (cut into desire shape)
• 4 tbsp cooking oil 
• 300 ml water

Ingredients A: Blended or pound

• 8 shallots 
• 4 garlic
• 1/4 stalk ginger torch 
• 2 cm lemongrass (Top white portion)
• 1/2 tsp tumeric powder 
• 3-4 tbsp chilli boh 

Ingredient for seasoning

• 1 tsp tamarind paste 
• 1/2 tsp dark soy sauce
• 2 tsp sugar
• 1 tsp salt 

Method :

• 1.Blend all the above ingredient A
• 2 Heat up 4 tbsp cooking oil saute the blended ingredient till fragrant 
• 3 Add 300 ml water and seasoning  and finally add in cuttlefish 
•    (Taste salty and sweetness as per own preference)
• 4 Allow to simmer for 8 minutes and dish up.

Note:

Do not simmer too long otherwise cuttlefish will hardens. 

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Mei Cai -Wu Hua Rou

Mei Cai Pork Belly 

Mui Choy Pork Belly is another of my mum favourite dish. This is a traditional Hakka dish the meat is so tender and flavourful. Different households have their own methods of preparing and cooking this dish. You may use Pork Belly or Wu Hua Rou. Ontop of this  I am using a combination of sweet and salted mui choy (preserved mustard green) just to balance so it is not too salty. This savoury sweet and salty dish pairs very well with a bowl of warm or porridge. And even more flavorful afters being cooked for more then 6-8 hours.