吃在沙巴

药材甘榜雞

東風螺

薑絲上湯沙白

薑葱沙白

乾奶油蝦

章魚燒

牛雜米粉湯

香炸軟壳蟹

Portuguese Sauce Steam Fish

Ingredient for Portuguese Sauce Steam Fish

                

芋头扣肉 Taro stew with pork belly

Ingredients:

1 kg pork belly

1 big Yam/taro, sliced into piece

2 tbsp shallots - chopped, 1 tbsp garlic - chopped

Oil for deep frying

Seasoning :

2 tbsp oyster sauce

1 tsp five spice powder

1 tbsp soy sauce

1 tsp chicken powder

1tbsp dark soy sauce

1 tbsp rock sugar

1 tbsp Chinese cooking wine

Some water

Method:

1. Place pork belly skin downward into boiling water and cook for 30 to 30 minutes, dish up and clean , use a fork  to prick some holes in the skin.

2. Deep fry taro piece till golden, set aside.

3. Rub some soy sauce and some five spice powder all over pork belly, with pork belly skin downwards in hot oil fry until skin golden. Dish up and soak into water with pork skin down. cool, cut into thick slices.

4. Heat wok with one spoon of oil, fry garlic and shallot until fragrant,add in all seasoning and bring to boil. Dish and set aside

5.Coat Yam and pork belly with 1/2 of the sauce.

6. Arrange taro and pork belly alternately into a bowl. Pour sauce ( another 1/2 ) over it.

7. Steam with medium heat for 2 to 3 hours or until the pork are tender.

8. Invert bowl over onto plate, serve.

Remarks: You can also pour the sauce into a pan and bring to boil, thicken with cornstarch water and pour over the pork belly. serve.

动手做粽子-Dumpling

肉粽

Ingredient for Pork Dumpling : Glutinous rice, chopped garlic , chopped onion, salted egg, pork , dried shrimp, Mushrooms,lard, Bamboo leaves,Dumplings rope

Stir Fry all the Ingredient

Ready to Cook

Ready to Eat

READY TO SERVE