2012年10月30日星期二
2012年5月31日星期四
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.
2012年5月26日星期六
2008年11月10日星期一
2008年8月7日星期四
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