Wednesday, June 22, 2011

What's cooking today?

These are 3 dishes I've prepare today!! Morning around 8am plus drag the 2 kids to the wet market to get all the necessary ingredients. Reach home, feed them breakfast, play a while then put my daughter to bed for her morning nap and my boy entertainment himself while I busy in the kitchen :D How to finish so much dishes with only me & son eating? Well, the 2 pork dishes can be freeze for later consumption! :D

Babi Ponteh
  • 100gm shallots
  • 20gm garlic
  • 2 tbsp oil
  • 1 tbsp fermented soybean paste
  • 1/2 tbsp coriander powder
  • 500gm pork belly, sliced
  • 425ml hot water
  • 1 tbsp sugar
  • 1 tbsp dark soy sauce
  • 1/4 tsp salt
  1. Blend shallots & garlic in food processor till smooth.
  2. Heat oil in wok. Add shallots paste and fry over medium heat until fragrant.
  3. Add in soybean paste, coriander powder. Stir for 1 min.
  4. Add pork and mix evenly and fry for 2mins.
  5. Add water, sugar, salt & dark soya sauce. Bring to boil. Lower heat. Cover and simmer for 1 hour until the pork is tender. Serve warm. Can be freeze up to 1 month.

Sambal Petai warned!! is very very spicy! :)
  • 50gm tamarind pulp
  • 125ml water
  • 2 tbsp oil
  • 250gm large prawns
  • 100gm petai beans, split
  • 1 tbsp sugar
  • 1 tsp salt
Spice Paste
  • 6 red chillies
  • 6 chilli padi
  • 40gm belachan, toasted
  • 3 shallots
  • 3 kaffir lime leaves
  • 3 cloves garlic
  1. Mix tamarind pulp with water, strain and discard seeds.
  2. Blend the spice paste till smooth.
  3. Heat oil in pan. Pan-fried prawns for 20 secs each on both sides. Remove.
  4. With oil in pan, add spice paste and fry till fragrant for 2mins.
  5. Add petai beans and stir-fry for 1min.
  6. Stir in tamarind water, sugar and salt. Bring to boil. Add prawns and simmer till cook through.

Taiwanese-Style Stewed Pork Rice with Pickled Cucumbers
  • 400gm pork collar meat, diced
  • 3/4 tsp five spice powder
  • 3 tbsp light soya sauce
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 2 tsp minced ginger
  • 2 tbsp rice wine
  • 1 tbsp dark soy sauce
  • 1 1/2 tbsp rock sugar
  • 125ml hot water
  • cornstarch water
  • 4 hardboiled egg
  1. Marinate pork with five spice powder.
  2. Heat 1 tbsp oil in wok. add garlic, shallots and ginger, stir-fry till fragrant.
  3. Add pork and fry for 2mins until browned.
  4. Stir in rice wine and mix evenly.
  5. Add in light soy sauce, dark soy sauce, rock sugar & water. Bring to boil. Cover slightly and simmer for 15mins. Add in hardboiled egg and cook for another 5mins. Add in cornstarch water to thicken the sauce. Serve with hot rice and pickled cucumber.
Pickled Cucumber : Cut 2 japanese cucumber into small cubes, mix with 1 tbsp rice vinegar,2 tsp chopped garlic & 2 tsp light soya sauce. Cover and chill in fridge before serving.


lena said...

you cooked all these in one morning? we all love sambal petai. dont we? that stewed chicken sounds delicious to me too!

Peng said...

lena...hehehe yes the 2 pork dishes prepared in the morning, the prawn in late noon :D tsk tsk...i actually prefer my sambal petai compare to my mil one cos her taste bitter >.<

Anonymous said...

I don't think I have the stamina to cook 3 dishes after coming back from the wet market. You are a supermom.

Thanks for sharing all the lovely recipes. leanne

Small Small Baker said...

All look very nice leh!

Anonymous said...

Hi, for the Taiwanese style stewed pork rice with pickled cucumbers, it is using rice wine or rice vinegar? Are they the same? Cos Ingredient list is rice wine but in the method mention rice vinegar? Thanks for the advise

Peng said...

the rice wine indicated is for the pork rice, rice vinegar is for the cucumber salad which i did not write a full recipe only briefly indicate on how to make it.

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