Homemade Pork Lard/Lardons

Dangerous blog posting tonight! Hehehe disclaimer : Consume at your own risk *just joking* This is the first time I've cook a batch of homemade pork lard, chilled and use it as and when I need it for cooking. The homemade pork lard can be basically used in any dishes for that unique flavour and the crispy pork lardons as garnishing or just pop them directly into your mouth, if you dared! ^0^ It is really easy to render pork lard at home.....just get some pork fats from the butcher and is really economical too. I purchased about 800gm of pork fats (skin removed) for S$2, and is really diced by the butcher which made my job easier! After processing, the 800gm of pork fats yielded a fairly good amount of pork lard! 

In a clean dry pan, add in diced pork fats. *Do not add any water. Cook over medium low heat. Stirring occasionally. 

Add in 3 blades of fresh pandan leaves (cut into sections), fry together with the pork fats. When the pandan leaves turn crisp and brown, remove and discard it. *This is an interesting method I've learnt from my friend :) The purpose of adding pandan leaves is to reduce/eliminate any unpleasant smell during the rendering process. No....the lard or crispy lardons do not have the pandan flavour ^0^

Continue to fry the pork fats in its oil till golden brown. The oil will be less bubbling when the moisture has evaporated from the fats. The whole process took about 15 mins using medium low heat. At the end of 1 min I turned on high heat to force out the oil from the golden crispy pork lardons. Note : Be cautious as it may splatter slightly during the process. Use a deeper pan/wok if you are uncomfortable with rendering pork lard in a shallow pan as what I did. 

Remove from crisp pork lardons and drain well over a sieve. Cool completely and store in air-tight container.

Cool down the pork lard and sieve into clean glass container. 

Chill in fridge to prolong its shelf-life. Though it is super irresistable, especially the crispy pork lardons, use sparingly and consume in moderation! ^0^

Homemade Basic Rempah (Spice Paste)

It is school holiday therefore I've ample time on hand to prepare something which I've plan for quite some time...cooking rempah!! You must be thinking making rempah doesn't require much time or effort, anytime can make it right??!! As I am making a large batch at a go, the slicing and cooking process took me a bulk of the time, quite time consuming actually. Hahaha I think my next rempah preparation will be in December school holidays, if my current stock can last till then! Thanks Alan for sharing his generic rempah recipe, it is a very versatile spice paste recipe which can be used as a base for curry, laksa lemak paste, achar, satay peanut sauce etc. At the end of the post I've shared a Nasi Lemak Sambal recipe by using the basic rempah!

Basic Spice Paste...no sugar, salt or belacan added at this stage

getting ready all the ingredients for slicing before blending into paste

took me quite some time to get all these sliced up! *sweat* this is only the beginning! *gasp*

from raw orangy paste and sautéing till dark and glistering with oil separated!

After 1 hour of frying, yielding approx. 1.6 kg of awesome rempah

Ingredient (yields approx. 400gm)

• 5 red chilli, roughly sliced *
• 10 dried red chillies, soaked till softened *
• 5 candlenuts, roughly chopped
• 15 shallots, peeled and sliced
• 5 cloves garlic, peeled and sliced
• 4 stalks of lemongrass, lower 1/3 whitish portion, sliced
• thumb length knob of ginger, sliced
• thumb length knob of galangal, sliced
• thumb length knob of turmeric root, sliced
• 3/4 cup rice bran oil

* I've removed some of the seeds as I do not want the paste to be too spicy, you can opt to retain them :)

Note : I've increased the proportion (x4) of the ingredients and the cooking process took me about 1 hour. The final cooked rempah weighed approx. 1.6 kg. Thereafter I divided them into 200gm each, packed and freeze.

Method

1. Using a food processor, blend all the ingredients, except oil, into a paste. *do not add water!! drizzle in some oil instead to ease the blending process. 
2. Heat cooking oil in a wok over medium heat.
3. Scoop the blended spice mixture into the hot oil. Saute the mixture over medium low heat until fragrant and oil begins to separate from the paste. *took me a approx. 1 hour to obtain a dark, glistering paste.
4. Cool down the rempah completely before storing and freeze in desired portions for future use. 

Transforming the basic rempah to make some Nasi Lemak sambal!! 

Nasi Lemak Sambal
Ingredient

• 250gm basic rempah
• 50gm gula melaka, finely chopped
• 100ml thick tamarind liquid (dissolve 1 heap tbsp in some water)
• 1 tsp toasted belachan powder (optional)
• salt to taste

Method

1. Place rempah in a heated pan. Add in tamarind liquid, gula melaka and belachan is using. 
2. Cook over low heat and stirring constantly till sugar is well dissolved.
3. Add in salt to taste.
4. Remove from heat. Cool down before serving.

30mins Meals with Alce Nero

Do you always wonder how to prepare healthier and delicious homecooked meals for your family? Fret not! Today I am sharing with you some simple and quick ideas on how to whip up yummy 3 meals .... yes breakfast, lunch and dinner for your love ones! 

Hearty Breakfast : stuffed pesto cheese portobello, sunny side up, sausages & garden salad

My kids could not get enough of these creamy and cheesy stuffed mini portebello! Love the creamy pesto with zucchini as the kids unknowingly consume more greens without fussing. ^-^

 Stuffed Pesto Cheese Mini Portobello
 Ingredient

• 200gm mini Portobello
• 1/2 cup Alce Nero Organic pesto with zucchini
• 1 tbsp olive oil
• salt & pepper to taste
• handful of shredded cheddar cheese

 Method

1. Remove stem of portobello and gently scrap away the gills.
2. Toss the portobello evenly with olive oil and season with salt & pepper to taste.
3. Place portobello, round side down, on a lined baking sheet.
4. Bake in preheated oven at 200 deg cel for 5 mins.
5. Remove from oven. Scoop pesto evenly onto portobello caps and sprinkle cheese over.
6. Return to oven and continue to bake for another 5 mins till cheese melted.

Garden salad with red dragon fruit drizzled over with simple homemade balsamic vinaigrette 

 Basic Balsamic Vinaigrette 

 Ingredient

• 2 tbsp Alce Nero Organic Balasmic Vinegar
• 1 tsp brown sugar
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 6 tbsp Alce Nero Organic Extra Virgin Olive Oil

 Method

1. Combine ingredients in a small jar. Seal the jar and shake vigorously to combine. 
2. Use immediately or let it sit in fridge for a few hours for the flavours to develop.

Simple One Pot Lunch : One Pot Bacon & Tomato Pasta

Our all time favourite pasta meal! It's even wonder as it only required one pot to prepare this tomato based pasta meaning lesser pots for washing up! ^0^

One Pot Bacon & Tomato Pasta 

Ingredient

• 5 rashes streaky bacon, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 250gm Alce Nero Organic Penne Rigate
• 450ml chicken stock
• 500gm Alce Nero Organic Chunky Tomato Puree
• 1 tsp chilli flakes
• 1/4 tsp ground black pepper
• salt to taste
• flat-leaf parsley, chopped
• parmesan cheese, grated

 Method

1. Heat some olive oil in a deep pan and brown the bacon. Remove the bacon and set aside.
2. In the same pan, add the diced onion and saute briefly. Add in garlic and cook for 30 seconds.
3. Add stock and gently scrap the bottom of the pan to release the brown bits.
4. Add in tomato puree and bring to boil. 
5. Add in penne and stir to mix evenly with the sauce. Reduce heat and simmer for 10-15 mins, or until the penne is al dente. The sauce would have thickened slightly as well from the starch that was released from the pasta was cooking. Add chilli flakes, salt & pepper to taste.
6. Turn off heat. Ladle pasta into individual serving plate, top with bacon, parsley and grated parmesan. Serve immediately.

Recipe ref : thedomesticgoddess

Quick Dinner : Sweet Balsamic Pork with Coleslaw

Besides using balsamic vinegar as salad dressing, it works well as marination too! Tangy and sweet taste which helps to cut down the oiliness feel of any meat dishes.

Sweet Balsamic Pork with Coleslaw
Ingredient

• 2 x 150gm pork shoulder steaks
• 1 tbsp ketchup
• 1 tbsp Alce Nero organic balsamic vinegar
• 1/2 tbsp Alce Nero wild flower honey
• 1 clove garlic, minced

Slaw

• 250gm white cabbage, finely shredded
• 1 medium carrot, coarsely grated
• 1 small red onion, finely chopped
• 1/2 tsp black pepper
• 4 tbsp mayonnaise 
• salt to taste

Method

1. Place pork steaks between 2 plastic sheet. Bash them with a rolling pin to make them thinner.
2. Combine ketchup, vinegar, honey and garlic in a mixing bowl. Add pork and coat them well with the seasoning. Marinate for at least 10 mins. 
3. Meanwhile prepare the slaw by combining all the ingredients. Chill in fridge.
4. Heat a lightly greased griddle pan and cook the pork for about 5 mins on each side until throughly cooked.
5. Remove from heat and place the pork steaks on a serving plate. Serve with prepared coleslaw.

Thanks for the wholesome organic products by Alce Nero!

Hae Bee Hiam (Nonya Spicy Dried Shrimps Sambal)

Been contemplating for very long whether to make this Hae Bee Hiam! It is not difficult to make, just that I need more free time for the whole process. Glad that I've attempted this, it tasted simply irresistible, even my son been asking to sprinkle over his rice/porridge every other day! *Note : I've removed the seeds from the dried chills therefore the spiciness is acceptable by him :D

Ground dried shrimps and spice paste

Stir-frying the rempah till fragrant before adding in the ground dried shrimps

Final product! 

Recipe ref : feasttotheworld.com

Ingredient

• 300gm dried shrimps, rinsed and drained
• 1 tbsp tamarind puree
• 50gm sugar

Spice paste :

• 10 dried red chilli, soaked in hot till softened
• 10 shallots, chopped
• 5 cloves garlic, chopped
• 1 tsp dried shrimp paste, toasted
• 6 candlenuts
• 4 lemongrass, finely chopped
• 4 kaffir lime leaves, chopped
• 2 tsp ground turmeric

Method

1. In a dry clean wok, fry the shrimps over medium low heat until dry and fragrant. Cool down. Transfer the dried shrimps into a food processor and process till fine. Set aside.
2. Process the spice paste ingredient, except ground turmeric, till smooth and fine. 
3. Heat 3 tbsp oil in a large pan. Add spice paste and ground turmeric and cook the paste over low heat until fragrant, about 20mins, stirring constantly to prevent them from burning.
4. Add the tamarind puree followed the ground dried shrimps. Fry for another 10 mins until the mixture is dry. 
5. Cool down completely before stirring in the sugar. Store in air-tight container. 

Besides serving the Hae Bee Hiam with rice, porridge or nibble on its own and even baking Hae Bee Hiam cookies (in my to-do list).....my favourite quick meal is this Hae Bee Hiam Omelette Sandwich! Burpppp...

Pesto Chicken Quesadilla

My hubby called this lazy meal whenever he saw this being served! >.<" hahaha But I love preparing this for my family as they are easy to prepare and taste absolutely wonderful! 

Spread a flour tortilla with homemade pesto, filled 1/2 side with choice of your greens and cheese and top with freshly grilled shredded chicken....do not attempt to overfill it! You want the quesadilla thin and crisp enough without overspilling of fillings ;)

Fold up the flour tortilla and press down lightly and firmly. Brush with melted butter on both side and place it in a heated griller and cook till golden brown!

Best serve while is still hot which the quesadilla is crisp and fillings are melty good!

Ingredient (4 servings)

• 2 chicken breast meat
• 2 tbsp Worcestershire sauce 
• 1 tsp honey
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 4 pcs flour tortilla 
• 2 homemade pesto cubes
• melted butter 

toppings :

• tomatoes
• shredded cheddar cheese
• baby spinach
• fresh herbs

Method

1. Butterfly chicken breast meat to make it thinner. Marinate with Worcestershire sauce, pepper, salt and olive oil for at 30mins.
2. Heat a non-stick pan and pan fry the marinated meat on medium heat for 3-5 mins on each side till lightly brown.  Cool down slightly and slice thinly.
3. Meanwhile heat up the sandwich griller. Brush some pesto over the flour tortilla. Layer with the toppings and shredded chicken evenly on one side of the tortilla. Do not overfill it.
4. Fold up the tortilla and brush both sides with melted butter. Place the half-folded tortilla into heated griller and cook till golden brown on both sides.
5. Cool down the pesto chicken quesadilla slightly and cut into half. Serve immediately with beds of fresh salads if desired.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe 

Creamy Pesto Pasta

I so glad that my 2 kids have learnt to accept the taste of basil! Now I've stock of frozen pesto cubes in my freezer whereby I can whip up simple pesto pasta any time for them. I love this healthier version of Creamy Pesto Pasta without added cheese and cream...dairy free! 

Homemade Pesto Sauce without cheese

Basil Pesto 
Ingredient

• 1 cup toasted walnuts
• 150gm fresh basil leaves
• 2 cloves garlic, chopped
• 2/3 cup olive oil
• salt and black pepper to taste

Method

1. Bring 4 cups salted water to a boil. Add in basil and submerge with a spoon. Immediately remove from heat and drain in a colander. Rinse with cold water and pat the leaves completely dry with paper towels.
2. In a food processor, add in walnuts, basil and garlic. Blend until nuts are finely chopped. Season with salt and pepper. Add in olive oil gradually and process until mixture is smooth. Use immediately or scoop portion into ice cube tray and freeze till hard. Dislodge the frozen pesto cubes from the tray and store in ziplog bag. Continue to freeze till use. 

Preparing creamy pesto sauce without the cream! The creamy paste is actually a concoction of cashew nuts and water.

Toss in cooked pasta to coat the sauce and ready to be served!

Creamy Pesto Pasta

Ingredient (2 servings)

• 1/4 cup raw whole cashew nuts
• 100ml water
• 1 cube frozen pesto
• 120gm linguine or your choice of pasta
• salt and pepper to taste 
• chopped parsley for garnishing

Method

1. Cook the pasta accordingly to package instructions.
2. Meanwhile, in a food blender, process cashew nuts and water until mixture is creamy liked.
3. Heat the cashew cream in a pan over low heat. Add in pesto cube and stir till combine. Add salt and pepper to taste. 
4. When the pasta is cooked al dente, drain and toss into the creamy pesto sauce. If its too thick, add in tbsp of reserved pasta water. Turn off heat. Serve hot and garnish with chopped parsley.

Recipe ref : meatfreemondays.com

Bak Kwa Pizza with Pineapple Jam Bbq Sauce

With lots of Bak Kwa (Pork Jerky) and a little pineapple jam leftover after the festive season, I've made use of these balanced ingredients and made a fusion style pizza which tasted so fabulous! Parmesan crust base topped with lots of cheese, homemade pineapple jam bbq sauce, bak kwa, pineapple rings....are you drooling? ^0^

Bak Kwa Pizza
Ingredient

• 200ml lukewarm water
• 2 tsp instant yeast
• 1 tbsp extra virgin olive oil
• 1/2 tbsp sugar
• 1 tsp salt
• 320gm bread flour
• 50gm Parmesan cheese

Filling :

• pineapple jam bbq sauce
• pizza cheese topping
• diced bak kwa, oriental pork jerky
• pineapple rings
• cherry tomatoes
• olive oil

Method

1. Sprinkle sugar & yeast over water. Set aside for about 10mins till frothy.
2. Sift flour into a mixing bowl. Stir in salt and Parmesan cheese. Make a well in the centre.
3. Pour yeast mixture and oil into the well.
4. Knead dough till smooth and springy for about 5mins.
5. Place the ball of dough in a large flour-dusted bowl. Cover with cling wrap. Proof for about 1 hr till double in size.
6. Knock back dough and knead lightly. Divide dough into 2 equal portions. At this point of time can wrap the dough individually and chill overnight till use. Or
7. On a lightly floured surface, roll out each dough and place on a greased baking pan, pierced surface with a fork, spread with pineapple jam bbq sauce (see below for recipe), cheese , bak kwa, pineapple rings, cherry tomatoes. Drizzle olive oil all over. Rest for another 30 mins. 
8. Bake at 220 deg cel for 25-30 mins mins till the crust is brown and the cheese is bubbly.

Ingredients for pineapple jam bbq sauce

Pineapple Jam Bbq Sauce

recipe modified from Lunagrown.com

Ingredient

2 cups Ketchup

⅓ cup Apple Vinegar

50gm light brown Sugar

2 tbsp honey

2 tbsp Worcestershire sauce

80gm pineapple jam

1 tbsp onion powder

1 tbsp garlic powder

1.5 tbsp chilli flakes

1/2 tsp cinnamon

Method

1. Combine the above ingredients and mix well. Heat in a saucepan on medium heat and bring to a boil stirring occasionally. Lower temperature and simmer for 15 minutes stirring to avoid scalding. Allow to cool.
2. Store in air-tight container in the refrigerator for up to a month. 

Sweet & Sour Pork with Homemade Sauce

This is a Taiwan version of sweet & sour pork compared to the sweet vinaigrette pork ribs I've posted yesterday. This version takes some effort to prepare as the sweet & sour sauce is made from scratch! I must say the process is all worthwhile as it tasted really refreshing compare to the usual commercial instant sauce! Give it a try if you are looking for a healthier and fruity version of sweet & sour sauce!

Making of sweet & sour sauce using fruits and haw flakes

Homemade Sweet & Sour Sauce

Ingredient

• 200gm red plum, very ripe, deseeded and cut into small pieces
• 100gm honey cherry tomato, cut into small pieces
• 50gm haw flakes, minced
• 1.5 tbsp sugar, or to taste
• 2 tbsp white vinegar, or to taste
• 1 tbsp lemon juice
• 1 tsp grated ginger
• pinch of salt

Method

1. Blend the plums and tomato until smooth. Strain thoroughly to get rid of the skin and seeds.
2. Place the strained mixture into a small saucepan and cook over low heat.
3. Add in minced haw flakes and seasoning.
4. Cook until sugar and haw flakes are dissolved. Adjust taste according to your liking by adding more sugar or vinegar.
5. Sauce to be kept in fridge up to 3 days.

Preparation of the actual dish, mixture of colourful vegetables & fruits and fried pork fillet

Sweet & Sour Pork

Ingredient

• 250gm pork shoulder, cut into bite-size pieces
• 2 tsp chinese wine
• 1 tsp cornflour
• 1/2 tsp light soy sauce
• dash of pepper
• 1 egg, lightly beaten
• 50gm tapioca starch
• Vegetable mix (all cut into cubes) : 1 red onion, 1/2 cucumber, 1 tomato, 1/2 slice tomato
• 4 tbsp homemade sweet & sour sauce

Method

1. Marinate the pork pieces and chill in fridge for at least 30mins.
2. Coat the marinated pork with egg then tapioca starch. Set aside for 5 mins till coating sets.
3. Heat up oil in a pot over medium low heat. Deep fry the pork for a few mins until slightly browned, drain and set aside. Repeat till all pieces are fried.
4. Turn heat to high, and deep fry the pork pieces the 2nd time until they turned golden brown. Drain well on kitchen paper.
5. In a frying pan, heat up oil over medium heat. Add onion and fry till translucent. Add in the rest of the vegetable and fry quickly. Toss in the sauce.
6. Turn heat to high and add the pork pieces and toss quickly to coat the sauce. Remove from heat and serve immediately.

Recipe source : dreamesloft

Oh yes today is the 7th day of Chinese Lunar Year also known as 人日

初七人日，

祝大家生日快乐！

Stir-fry 7-Vegetables with Fish Fillet