Pig Trotters Bee Hoon (猪脚米粉)

Hmmm actually I dislike pig trotters! I did not even eaten any vinegar pig trotters (猪脚醋) during my two confinements! hahaha then why am I still like to cook this 猪脚米粉?? This is because I like the taste of the noodle vermicelli (bee hoon) soaking up all the flavourful braising liquid of the canned pig trotters. So sinful and delicious how to resist right? ^0^

 Not a fan of canned pig trotters, try replacing with canned braised pork ribs or spiced pork cubes, equally delicious!!

Recipe ref : AnnieliciousFood
(with slight modifications)
Ingredient

• 200gm rice vermicelli
• 1 Nariscuss canned pig trotters
• 120gm cabbage
• 80gm choy sum
• 80gm fresh shittake mushroom, sliced
• 2 stalk spring onion, sliced
• 40gm carrot, jullienned
• 3 cloves garlic, minced
• 5 shallot, sliced
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• dash of pepper
• dash of sesame oil
• 100ml water
• 1 red chilli, deseeded & jullienned
• fried shallots, for garnishing

Method

1. Soak rice vermicelli in water for 30 mins until soften. Meanwhile wash and cut all the veggies accordingly.
2. Drain away water from the vermicelli.
3. Heat wok with 1 tbsp oil. Add shallots and garlic and sauté till fragrant.
4. Add in cabbage, carrots and mushroom and give a quick toss.
5. Add in pig trotters and mix well.
6. Add in choy sum and bee hoon and toss evenly.
7. Add in seasoning and in some water enough to moisture the mixture. Tossing frequently till the bee hoon is soft and all the liquid are almost absorbed. Add in spring onion and sesame oil and give a quick toss. Turn off heat and dish up.
8. Garnish with red chilli and fried shallots. Serve.

I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple

Spiral Curry Puff (Karipap Pusing)

Ooh curry puffs again! This time round I've attempted the spiral version one which is more crisp and flaky than the traditional epok epok. Not so nice spiral patterns for my first attempt, but taste is definitely not compromised :) The kids loved it so much that they ditched their fried noodle for lunch and hubby took 3 at a go after they were freshly fried! I would want to attempt sardine filling one for the next round (but not anytime sooner) using spiral puff too though is more work, hopefully I can improve on the spiral pattern :D

Recipe ref : My Kitchen
Ingredient (16 qty)

Water Dough

• 180gm plain flour
• 125ml water
• 1/4 tsp salt

Oil Dough

• 75gm plain 
• 20gm butter
• 20gm shortening

Potato Filling recipe, click here

Method

1. Combine and knead water dough and oil dough separately into a dough. Cover and rest for at least 30mins.
2. Separate each dough into 2 equal portions. Wrap the oil dough into the water dough. Roll out each dough into a round flat disc. Cut into halves. You will get 4 half-moon pieces of dough. Cover the rest of the dough while working on a piece of the dough.
3. Roll out the dough into a large thin rectangle. Roll up, on the long side, like a swiss roll.
4. With seam side up, flatten the swiss roll into a thin rectangle again. On the shorter side, roll up again like a swiss roll. Firmly press in the seam sides. Cut the roll into 4 equal round discs. 
5. Repeat with the remaining 3 half-moon pieces of dough. You will end up with 16 round discs for wrapping up the filling.
6. On a lightly floured surface, roll out each round disc into a thin flat circle (do not roll out too thin if not it will tear). Fill in about 2 heap tbsp of potato filling, fold up and seal the edge firmly. Pleat the seams.
7. Heat oil in a deep pan, when oil is hot enough, drop in curry puffs 4 at a time, depending the size of your pot, and deep fry until nicely golden brown on all sides. Remove and drain well on kitchen paper. Cool down slightly before serving.

I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple