Homemade Roast Pork

Homemade Roast Pork
Ingredient.

• 600 gram  pork belly
• 1 teaspoon salt 
• 3 tablespoon white Vinegar. 

Ingredient : Seasoning 

• 1 teaspoon salt, 
• 1 teaspoon chicken granules
• 1 teaspoon sugar
• 1 1/2 tablespoon of 5 spices powder, 
• 2 tbsp Chinese Shaoxing Wine 

Direction 

• Wash and bring pork belly to boil in a hot boiling wok for 8-10 minutes. 
• This will remove the blood and all impurites..turn from side to side. 
• Mixed seasoning and rub to the meat evenly.
• Pat dry and  prink holes on the skin evenly then rub white vinegar to pork skin. 
• Marinate 24 hours for best result. Next  remove from the fridge and rest 1/2 hours in room temperature, then they are ready to be oven.
• I use 200 C for 1 hour  anyway keep monitoring the status of your roast pork to ensure beautiful roast. 

 

Crispy Soft Bean Curd Salad.

 

                                                     Click youtube to watch 

Crispy Soft Bean Curd Salad.

Ingredient

2 pieces of Soft Bean Curd

a pinch of salt

sufficient corn flour for coating

30 grams Goji Berries.

100 gram Anchovies.

50 grams Shallots.

100 gram peanuts

Sui Kow Skin (ready bought)

Sufficient cooking oil.

Ingredient: Sauce

3 tablespoon Kimball Thai Chili Sauce

2 tablespoon Kimball Tomato Sauce

1 teaspoon Kimball Oyster Sauce

Method

Wash and soak goji berry with hot water for 10 minutes.

Cut into tofu small cubes and coat with salt & corn flour

Heat up a wok deep fried Dry Anchovies, shallots and Peanuts,

Using same wok, deep fried bean curd until crispy golden brown.

These are ready bought Sui Kow Skin trim into a flower shape. Fried Sui Kow Skin until crispy dish up and set aside.

In a very low heat combined the sauce, fried Crispy Soft bean curd,

fried Anchovies, peanuts and Goji Berries, mixed well lastly sprinkle coriander leaves. Dish up to serve.

Homemade Siu Mai and Fried Wantan

 

Homemade Siu Mai and Fried Wantan    

Ingredients A ( Meat paste):
400g minced pork shoulder
40g pork fat minced
200 g diced white shrimp

Ingredients B (aromatics) 
35 grams mince shallots
10 grams minced ginger. 

Ingredient C Seasoning 
1/2 tsp pepper
1 tablespoon sugar
1 teaspoon salt
1 tablespoon Shaoxing wine
1 teaspoon sesame oil

Ingredient D- Others
30 g potato flour ( you may also use corn flour)
1/4 mince fresh carrots

Sufficient ready bought Wantan skin for wrapping 

(Use a rolling pin, roll out wantan skin to further flatten it,  then cut into 8 corners)

Method:

Preparing filling 
In a mixing bowl add in minced pork and fat, shallots, ginger, shrimp, pepper, sugar, salt. shaoxing wine, sesame oil and potato flour. Mix until combine .
Bounce meat ball into a mortar repeated until you notice the turns lighter and gummy. 
(If the meat ball is too big to performed this process, please do break into 2 times)
Once complete place the fillings in a zip bag or cling wrap it and allow it to marinate 1 hour. 

Wrapping fillings -  
Use a teaspoon to scoop - mine is 25-30 grams filling on wantan wrapper in the palm of your hand and turn over, press lightly to full the wantan wrapper. and slowly keep pressing  into the siui mai shape. I sprinkle some minced carrot on the surface. Repeat the same process until complete. 

Steaming 
Boil the water in the steamer, put the Siu Mai  into the steamer, and steam for 8 minutes on high heat. Enjoy Siu Mai while it is hot. 

Note:

For Fried Wantan use the same fillings and place in the center of the wonton and fold into halves.

Seal the rim of wantan using corn flour solution . (2 teaspoon corn flour : 2 teaspoon plain water)
Heat up a wok with sufficient cooking oil and deep fried until golden brown.