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

Ingredient

• 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

Method

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 Prawns...be warned!! is very very spicy! :)

Ingredient

• 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

Method

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

Ingredient

• 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

Method

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.