Braised Pork Belly and White Radish with Sitiawan Homemade Ang Zhao 紅糟 (Wine Lees)

Ayer Tawar, Sitiawan (Manjung district) in Perak is well-known for its homemade red glutinous wine.  Practically, most of the families (esp the older generation)  in Manjung know how to brew red glutinous wine. Besides birthdays, Chinese New Years, during confinement period, new mothers would eat red glutinous wine chicken with Sitiawan handmade mee suah, (click here for the recipe ---> Sitiawan Ang Jiu Mee Suah) which is also a popular delicacy in Sitiawan not to be missed if you happen to visit Sitiawan.  Since I married to my husband, my in-laws who are from Taiping start to love my mum's ang jiu mee suah and her home brewed ang jiu too!

Click here for the recipe --->Sitiawan Ang Jiu Mee Suah

After harvesting the rice wine, we don't throw the lees but store some in the fridge for future use or give it to whoever may want it. Ang Zhao is very versatile in most of the Sitiawan cuisines and it's yummy too. .In case you are interested, here's some of my old posts using ang zhao/wine lees. Just click at the respective link for the full recipe.

Braised Ang Zhao Chicken with Arrowhead (慈菇/ngaku)

Braised Pork Belly with Red Glutinous Wine Lees (紅糟,Ang Zhao)

Braised Pork Belly and White Radish with Sitiawan Homemade Ang Zhao 紅糟 (Wine Lees) is another dish which my mum likes to cook for us. It's our favourite since young and my late dad's favourite too. It's very easy to prepare and fuss free too.

Ingredients :

- 2 strips of pork belly (sliced and marinated)

- 1/2 bowl black fungus (soaked, washed and finely sliced)

- 1/2 radish (peeled and cut into wedges)

- 2 thumbsised ginger (cut and crushed)

- 1 star anise

Marinade :

- 1 tbsp ang zhao

- 1/2 tsp five spice powder

- salt to taste

- soy sauce to taste

Seasonings : (to taste)

- 2 tbsp red glutinous wine or Chinese cooking wine

- soy sauce

- salt

- a dash of sugar

- dark caramel sauce

Method :

1)  Arrange marinated pork belly at the bottom of a pot or pan.

2)  Add the remaining ingredients on top and pour 3 cups of hot water (or enough water to almost cover all the ingredients) into the pot.

3)  Cover and bring to boil at high heat.

4)  Lower the heat and braise it for about an hour or more or until the meat is soft.  Add hot water if necessary and/or if the meat is still not ready.

5)  When the meat is ready and the gravy is thicken, add seasonings to taste.

6)  Dish out and serve.

Serve with steamed rice or plain buns.

Add extra wine if you love the gravy as it's very yummy :)

This is very ho jiak!

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

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Mixed Chinese Violet (Telosma Cordata夜来香) Omelette

My family loves eggs and I used to use eggs in many different dishes.  If you want to have a look at how I cook eggs in different ways, do click at the EGGS LABEL and give one or 2 of these recipes a try.  Chinese Violet Omelette is also one of our favourite omelettes.  To know more about this Chinese Violet, I have the info posted under the Chinese Violet Omelette post.

Chinese Violet Omelette

Besides omelette, dessert with Chinese Violet is very refreshing.  Here's one  Healthy Chinese Violet Jelly, in case you are interested.

Healthy Chinese Violet Jelly

Mixed Chinese Violet Omelette is another omelette but with additional ingredients.  Hope you like it.

Ingredients :

- a handful of Chinese Violet (washed and drained)

- 5 eggs (beaten with a dash of salt)

- some shredded carrots

- 1 fish cake (sliced)

Seasonings : (to taste)

- soy sauce

- Chinese cooking wine

Method :

1)  Heat oil in a pan.  Stir fry shredded carrots and sliced fish cake for a while.

2)  Push aside and pour beaten egg into the pan.  Let it set, stir and add Chinese Violet.

3)  Stir and mix well all the ingredients.

4)  Turn off the heat and drizzle some soy sauce and Chinese cooking wine to taste.

5)  Dish out and serve with porridge, steamed rice or toasted bread.

This is so simple and easy to prepare.

 

Have it with toasted bread too :)

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

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Fragrant Snake Gourd Egg (Meatless Recipe)

Previously, I had posted a dish on Snake Gourd (Pudalankai) Stir Fried with Salted Egg and the benefits of snake gourd.  As such,  I am not going to brag on its benefits here as I don't want you to get bored with my grandma's stories.  Just click at the link on Snake Gourd (Pudalankai) Stir Fried with Salted Egg if you want to know more about the goodness of eating snake gourd.

This dish is slightly different as I added curry leaves and turmeric powder to the dish. Besides  that, I used the leftover salted egg white from my previous Sha Zui Fish with Salted Egg Yolk.    Frankly speaking, it's so much better than the previous Snake Gourd (Pudalankai) Stir Fried with Salted Egg and my girls love it very much :)

Ingredients :

- 1 snake gourd (halved and use a spoon to scoop out the seed, sliced)

- 3 eggs (beaten with a dash of salt)

- 1 mashed hard boiled salted white eggs (you can used whole salted egg.  I only used the whites as it was the leftover from previous dish)

- 1 tbsp dried shrimps (washed and finely chopped)

- 1 tbsp garlic (finely chopped)

- 2 sprigs of curry leaves

- 1 tsp turmeric powder

-  a dash of Chinese cooking wine (optional)

- soy sauce (to taste)

- Ghee oil for frying

Method :

1)  Heat some ghee oil in a pan and saute garlic and dried shrimps until fragrant.

2)  Add sliced snake gourd and stir fry for a few seconds.

3)  Push aside the snake gourd and pour in beaten egg.  When the egg is about to set, scramble it and mix it with the snake gourd and stir fry.

4)  Add turmeric powder and stir well.

5)  Then add mashed salted egg white and curry leaves.  Continue to stir fry until aromatic.

6)  Turn off the heat and add a dash of soy sauce and Chinese cooking wine to taste.

7)  Stir and mix well.  Dish up and serve.

This is a very healthy and yummy dish.

It would be more flavourful if you add some red chilies or bird eye's chilies.  I had ran out of chilies and just made do with whatever is available.

Hope you like it.  Do enjoy :)

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

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http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)