Showing posts with label DIY or Homemade. Show all posts
Showing posts with label DIY or Homemade. Show all posts

Tuesday 9 December 2014

Easy Peasy Homemade Crispy Roast Pork Belly 脆皮烧肉 using Happy Call Pan

Roast pork belly or 烧肉 (sau rou) is in fact not that difficult to prepare.  Almost everyone can achieve it if you can get the right technique.  You can either use oven, non-stick pan or any of your preferred pan.  As for me, I used Happy Call Pan. To me, searing roast pork using Happy Call pan is a breeze.... no splattering of oil and cleaning the pan is also hassle free!
I adapted this simple homemade 脆皮烧肉 from Agnes Chang's Cookbook 'Let's Eat'.  However, instead of using oven for roasting, I used my treasured Happy Call Pan.  No regrets and I strongly recommend you to use HPC if you have one at home.  

Crispy Roast Pork Belly 脆皮烧肉
Marinade adapted from Let's Eat pg 24 (my modification in red)
- 1.3kg (600gm) pork belly with skin (whole block)
- 1 tsp cooking oil
Marinade (mixed)
- 3pcs (1/2 pc) fermented bean curd (nam yee) - mashed
- 1 tsp (2 tsp) five spice powder
- 2 tbsp chopped garlic (1 tsp garlic powder)
- 2 tbsp chopped shallots (I omitted)
- 1 tsp pepper
- 2 tbsp (1 tbsp) vinegar (for rubbing the skin)
- 3 tbsp (1 tsp) salt for rubbing the skin
Method :
1)  Wipe skin with kitchen towel to remove any water.  Then, using a sharp pin holder or knife, poke the skin all over as shown above.
2)  Rub vinegar all over the skin and followed by salt.
3)  Then, rub marinade all over the meat.  
4)  Leave the marinated meat in a covered container overnight in the refrigerator.
5)  Remove marinated meat from the refrigerator.  Sprinkle and rub some five spice powder onto the meat.  I prefer extra five spice powder for that extra ommph flavor!
5)  Heat 1 tsp cooking oil in your HPC.  Place marinated pork belly on the HPC with the skin side up.  Close the lid and cook over medium heat until cooked.  Do the same to the skin and all four sides of the meat.
6)  Remove  from HPC and leave it aside to cool completely.
 
 7)  Using a sharp knife, chop it into your preferred serving size.
The meat is tender and juicy
 and the skin is crispy and crunchy
Give this a try and you will be surprised that your homemade roast pork belly is in fact better than those store bought ones.
Happy Trying and hope you have an enjoyable week :)



I am linking this post with Cook-Your-Books #19 @ kitchen flavours



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Thursday 1 August 2013

Homemade Salted Duck Eggs

Do you like salted duck eggs? I DO!!!! I love salted duck eggs and just give me a plain porridge or any porridge with salted eggs, I am in seventh heaven!!!!! Besides that, I like to use salted eggs in whatever savoury dish I can think of. I am really crazy over salted eggs and would go even crazier if the super bright orange red yolk is oily! It has this buttery taste! As far as I know, since my childhood days, my mum had been making salted duck eggs using the brining method. This homemade salted duck egg is as per my mum's step-by-step instructions.
My eldest daughter only eats the white egg but not the yolk! Good news to me!!! So every time I will eye her egg yolk and she will happily pass it to me.

The cutting is not perfect as I cut it while it's still hot.  Overall the taste is perfect :)

Step-by-Step Instructions  :
1)  Choose 10 fresh duck eggs.  If possible, try to get those greenish in colour as they are more flavourful and fragrant.  It's very difficult to get it in KL.  However, whenever I go back to my hometown in Perak, I would try to get it from the wet market.

2)  Use a damp cloth to clean and wipe away the dirt.  My mum repeatedly reminded me not to soak it in the water.

3)  Put 350gm coarse sea salt into a pot.  Add 2 liter of water and boil over medium heat. Occasionally stir and boil until all the salt is dissolved.  Leave it aside to cool.
4)  Arrange cleaned eggs in a glass jar.  

5)  Slowly pour the brine into the jar and make sure all the eggs are fully immersed and  close the lid.   Keep it in a cool dark place between 18 to 21 days or longer depending on how salty you want the eggs to be.
7)  After all the eggs have been harvested, do not discard the brine.  It can be recycled for a 2nd batch of homemade salted eggs!
8)  Boil salted eggs as you boil the normal hard boiled eggs.  It takes between 10 to 15 minutes. 
9)  Let it cool before cutting the eggs.  Otherwise, your egg yolks would look messy just like mine!  I was a bit impatient and cut it when it hadn't totally cooled off :(
Homemade Salted Duck Egg is so much better than the commercial salted eggs.  It's easy peasy.  So why not give it a try if you also love salted eggs?

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kidsmy little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out


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Wednesday 19 June 2013

Easy Homemade Chili Paste

I always make sure I must have 1 or 2 tubs or bottles of  homemade chili paste in my fridge.  This is because I prefer homemade than those commercial chili boh.  It is so convenient if you have an ever ready homemade chili paste in your fridge.  You can serve it with noodles, as a dipping sauce, cooking, etc.  Moreover, it is so easy to prepare!

Ingredients :
- 300g dried chillies (soaked in hot water and seeded)
- 350g fresh red chillies (halved and seeded)
- 20 shallot (peeled)
- 20 cloves garlic (peeled )
- a pinch of salt
- 1 or2 tbsp cooking oil

Method

1. Put everything into a blender and blend until smooth.  If too dry, add 1 or 2 tbsp of water.
2.  Heat a wok and stir the paste over low heat for 2-3 minutes. Remove and set aside to cool.
3. Transfer the paste into small containers and store it in the fridge. 
4.  It stays good for about 1 to 2 months in the fridge.  You can also store it in a freezer too.
Isn't it easy?  Try it and you will not regret.  Adjust the measurement of the ingredients according to your taste.  Sometimes I add some lemongrass into it and at times I just estimate with whatever is available.

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Friday 5 October 2012

Homemade Peach Jam


We like homemade jams and all the jams that I made, seemed to 'disappear' quite fast!  This time I made Peach Jam.  The peaches my hubby bought were very sweet and ripe.



Ingredients :

- 8 peaches (washed thoroughly, removed seeds and cut into small chunks)
- 1 lemon - (juiced)
- 1 tablespoon of grated lemon peels
- 3 cups of granulated sugar

Method :

1) Blend peaches in the blender.
2) Transfer the puree to a medium sized pot.
3) Add sugar and grated lemon peel.
4) Cook the puree on medium heat. Half way through, add lemon juice. Continue to cook on medium low heat for about an hour or when it begins to thicken.
5) Let it cool completely before transfer to an airtight container.
8) Refrigerate it.