March 8, 2015

Roast Pork

What inspired me to do this...!?

...coz the roast pork seller is charging me RM10 for a strip of roast pork !...Ridiculous !

For RM20+,....I got this !

...1kg of pork belly...I can feed 5 person at least. Very simple to do...not tedious at all, all you need to do an oven ! Not microwave oven..ok !

The most important thing when preparing a roast pork is how to have a perfect crispy crackling roasted skin....and I have xplore from few chefs. Each of them have different methods....!

Lesson no 1, I've learned, after rinse the pork belly you need to make sure that it's super dry.

Lesson no 2, poke the surface of pork belly skin so that the skin will be able to crack.

Lesson no 3, rub some vineger on the skin.

....if not, you will not have a perfect crispy crackling roasted skin.

Then give the pork belly a body rub with Salt, Five Spice Powder, Pepper, and Coarse Salt on top the skin. Optional, garlic if you want to....!

Pre-heat the oven for 10min at 200°C. Lay the pork belly into the oven with skin facing up.

Let it roast for 30min, then take out the pork and remove the coarse salt. Place it back into the oven and roast for another 25min at 220°C. 

Let it rest for 10-15min before slicing the roast pork

1kg Pork Belly
1/2tbsp Five Spice Powder
1/2tbsp Pepper
1tbsp Salt
2tbsp Coarse Salt
2tbsp Vineger

November 22, 2014


Three person in the kitchen having beers....!!!???

Identity of these people has been protected as they were drinking during office hour 
Wonder what are they up to ?

Three cooks having a beer while experimenting a new dish...Paella !

Check this out ! 

In the paella pan, brown the chicken thigh which has been marinated with salt, pepper and paprika. Remove when it's half done. 

With the same oil cook the chorizo and put it aside.

In goes the bacon, add some olive oil and fry the bacon. Once the bacon is almost done, stir in the onion and garlic. Cook till onions are translucent.

Stir in the rice and cook for 2mins. Let the rice coat with the oil. Add in the chicken stock, saffron, can diced tomato and bring to a boil. Mix it well and season with salt and pepper to taste. 

Add in the chicken and chorizo and let it cook for 15mins. Then in goes the shrimp, squid and peas. Simmer for another 10mins or till the liquid is all gone.

Remove from the heat and let it rest for 5-10mins. Garnish with parsley and lemon wedges 

Voila !

Hmm...someone might have sprinkle some beer in it !!???

Serving for 6 paxs
100g Chorizo, cut into pieces
100g Bacon, diced
500g Chicken Thigh, sliced
300g Shrimp
80g Squid, cut into pieces
3cups Rice
50g Onion, chopped finely 
20g Garlic, chopped finely
1can Tomato 
10pcs Saffron
100g Green Pea
2 Lemon, cut into wedges
1tsp Paprika
1tsp Salt
1/2tsp Pepper
1.5lit Chicken Stock
2tbsp Olive Oil 
1tbsp Parsley, chopped finely

October 25, 2014

Lushan...Places !...Food !

continue...guess what we had for lunch ?

Tilapia Soup ! We had Fried Tilapia, Tilapia in Soy Sauce, Steamed Tilapia with Bean Paste Sauce,...He he...Tilapia for the next 2 days !

At the mountain side, choice of food is quite limited. The Tilapia actually came in handy.

Fresh Water Salted Fish.

Cucumber with Hoi Sin Sauce. This cold dish is quite common in China, I am capturing this because it's there on the table every meals.

Ginger Soup ! It's just Ginger in hot water. Hmmm

Let's go back to Shanghai !

Shanghai Food is always full of choices, so delicate and appealing.

Sweet Miniature Shrimp

Herbal Spring Chicken

Shanghai Stinky Tofu. Not so stinky though...

Ugh...that's the end of trying to capture what I was eating !

Next...Shanghai Xploration