Laysee's Kitchen

Roast Pork Sio Bak

Crispy Roast Pork
Ingredient.

800 or to 1kg - 5 layer pork belly
3 dessert spoon white vinegar
Seasoning
2 teaspoon 5 spices powder,
1 1/2 tsp salt,
2 tsp sugar
2 tsp white pepper,
2 tsp chicken granules
1 pc nam yu or red fermented bean .
5 tbsp Chinese Shaoxin Wine.(Hua Tiau chiu )

Baking timing : Set Oven temperature to 200 C

1) place at the lowest level/rack bake for 20 minutes
2) Once the top starts to slightly bubble, shift and place higher near to where the Upper heat rod is. I set my oven to upper heat and continue to bake until it fully crisps.

Direction

Blanch skin down side first and for a 3 minutes and flip the other side.
Poke lots of tiny holes on the skin using fish scaler as this will make the bubbles pops out from the skin, Try to poke as even as possible.
Mixed seasoning and gently rub to the meat with seasoning evenly and throughly until well combine. At this point you may taste and adjust this seasoning on the salty and sweetness as your preference.
Brush estimate around 3 tbsp white vinegar to pork skin. You will notice the vinegar will penetrate into the skin.
Marinate 24 hours in fridge for better taste
Place at the lowest rack and bake for 20 minutes @ 200 C.
Transfer Sio Bak to a higher level rack closes to the upper heat rod.
Bake until the top surface fully crisps.
Every oven heat and timing's may be different so it all depend not so much on how many actual minutes.

CLICK YOUTUBE TO WATCH Step by step watch video youtube link.

Japanese Dark Chocolate Pearl Cake

Japanese Dark Chocolate Pearl Cake
Ingredient A: Eggs Mixture
50 gram unsalted Butter
20 grams castor sugar
4 egg yolks (grade A)
1 teaspoon vanilla essence
80 gram milk
100 gram melted Dark Coin compound chocolate.

Ingredient B: Cake Flour Mixture (sieved)
50 gram cake flour
20 gram Dark Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp baking powder
1/4 tsp Salt

Ingredients C (Meringue)
4 egg whites (grade A)
60 gram Castor Sugar
1/2 tsp cream of tartar

Direction
Using electric hand mixer cream butter and castor sugar until light frothy.
Add in one at a time egg, then vanilla essence.
Add in dark chocolate paste mix until well combine.
Add in ingredient B cake flour mixture by batches into butter mixture mix until well combine.
Using an electric mixer whisk egg white until frothy, adding cream of tartar.
Gradually add in castor sugar by batches whisk until peaks.
Add meringue to egg mixture in 3 stages gently fold and combine until well incorporated. Transfer to a 6 inches removable round baking pan, gently tapping 3 times.
The cake is done when a skewer or toothpick inserted comes out clean.

Preheat Oven 170c -10 minutes.

Select upper and lower heat.
Bake at 170°C for 50-55 minutes at middle rack.

Pan Used
6 inches removable round baking pan.
Line the bottom with a parchment paper, No greasing needed.

Homemade Bak Kwa

Homemade Bak Kwa

Ingredients

1.3 kg 'five-layered meat. (Wu Hua Rou)

2 tbsp Shao xing wine (Hua Tiau wine)

1 tbsp dark soy sauce

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp fish sauce

1 tsp sesame oil

1/2 tsp ground pepper

200 g sugar

1 teaspoon red bean curd liquid

Honey syrup

5 tbsp Honey or Maltose +4-5 tbsp water (combine well)

Note:

1 baking tray : 30 cm x 30 cm

Weigh : 90 grams marinated pork.
Size: 14cm x 14 cm

Direction

Prepare mince meat, mix with all the seasoning ingredient thoroughly
use the traditional method by lifting the meat paste and smash it into the bowl repeatedly. This step makes meat’s texture and helps the meat absorb the liquid seasonings, and turns into a gooey paste.
Once the meat paste is ready, spread/roll it to form a thin layer.
Place 90 gm meat in a transparent clear plastic and roll flat until you have 14cm x 14cm size. Chill in fridge overnight.
Line a piece of non-stick aluminum foil on baking tray.
Remove meat plastic and spread on baking pan ready to bake.
Place at the lowest level tray bake for 10-15 minutes.
Remove from oven and spread honey evenly and continue to bring to a bake at the highest rack at 200c. Bake until reddish-brown with some charred marks on the edges.
remove it immediately from the oven. a wire rack to cool down.

Note:

a)Taste

The amount of seasonings in the following recipes is based on my preference. You can plus and minus to adjust on seasoning your taste buds.

b) For enchancing the Colour

Red bean curds, red yeast rice, and artificial coloring are included in some recipes to give it a reddish color. The choice is yours. 

c) Shape
You may choose to also roll marinated meat just to fit any of your preference size tray and cut it later into 4 pieces instead. The choice is yours to choose. 