Last week, I cooked mee goreng and as an accompaniment, I also made sambal telur. Sambal telur, also known as egg sambal is a Malay dish whereby hard boiled eggs are coated in a spicy, sambal sauce. This recipe is pretty similar to the sambal telur tauhu recipe that I posted last year but with slightly less ingredients. Sambal telur, absolutely enticing! This is a much healthier version compared to the ones you get outside as I did not deep fry the eggs, and just pan fried them with a little oil. Lots of onions is a must for me and you can adjust the spiciness to your liking. This is great with any noodle dish or simply a bowl of white rice. Try it and you'll love it! Sambal telur (egg sambal) Recipe by Baby Sumo Preparation time: 10 minutes Cooking time: 15 minutes Serves 2 Ingredients 4 hard boiled eggs 2 tbsp cooking oil 3 onions, thinly sliced 4 cloves garlic, finely chopped 2-3 tbsp cili giling (chilli paste) 100ml water 1 tsp light soy sauce 1/2 tsp soft brown sugar 1/8 tsp salt 1. Heat oil in a large wok. Add the eggs and lightly pan fry for 2 minutes. Remove and set aside. 2. Add the onions and garlic in the wok and stir fry for 2-3 minutes until the onions have softened slightly. Then, add the cili giling (I used about 2 tbsp first) and fry for 1-2 minutes until fragrant. Add the water and cook for another 3-4 minutes, to further soften the onions. 3. Add the eggs and allow to cook for another 2-3 minutes. Season with light soy sauce, soft brown sugar and salt. Add more cili giling if you like it spicier. Mix to coat well. 4. Serve with rice or noodles. Note: For instructions on how to cook hard boiled egg, see Step 1. Photo by Baby D, using my iPhone.. good job boy x If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :) *This recipe was featured on Asian Food Channel's Facebook page on 23 November 2014.
Kaya Jam is our favourite breakfast spread, it's so perfect to slather on hot buttered toast! This simplified and deliciously sweet Malaysian coconut jam recipe is made without pandan leaves, so it's ready in 15 minutes or less.
Bak Chor Mee recipe, a much loved noodle dish found in hawker centres all around Singapore, is a singularly Singaporean fare. A bowl of noodles served with meat, homemade sauce, stock/soup and a whole lot of toppings.
Want a quick but deliciously authentic recipe for Malaysian satay? Try Mum’s Favourite Air Fryer Satay and bring the flavours of Malaysia to your home. Recipe brought to you by Asian Inspirations.
Vegetarian Rendang recipe, completely vegan and based on my mum's beef rendang recipe. Made in 45 minutes, click here for the recipe!
My mum makes the most delicious mee rebus and my sister managed to get hold of the recipe. So I decided to try making this on Z's birthday as we invited the relatives over for lunch. I don't think I've ever cooked so much before in my life! It was enough for at least 20 servings, and by the time I finished the food preparations the day before (chopping, peeling, mashing, frying the paste), I could feel a dull ache creeping up my back. I could really do with a good long back massage. On the morning of the lunch party, I just had to boil the beef and combine the ingredients to make the gravy. Sounded easy. However, as it was my first time making it, plus I haven't had mee rebus in a long long time, I couldn't quite remember how it should taste exactly, and when I tasted the gravy, it was rather insipid and had a strange aftertaste. That was when I started panicking and wondered if I should order pizza instead and ditch the mee rebus. Thank goodness my sister came to the rescue (although she was an hour later than expected)! She had made this dish not too long ago, so she would be able to tell me (objectively) what was wrong with it. Basically I think I needed to add more spice, chillies and shallots, which I quickly fried up and added to the massive pot of gravy. After letting it boil down for another half hour or so, it all started to come together with the right taste and consistency. Phew! After I sat down to have a bowl of it (with all the garnishings, condiments etc), I was happy that it turned out even better than I expected (okay, I didn't want to have high hopes for a first attempt). My sister gasped when I told her that it was also my first time trying out the cucur udang recipe. I know, I shouldn't be trying out new stuff when cooking for guests, but I find that first attempts usually work out for me (or perhaps it's because I don't have a benchmark). It's when I try to replicate a previous successful attempt that it sometimes doesn't turn out as well as I hoped. Anyway, the fritters turned out fantastic, and I think it must have been pretty popular with everyone as there weren't many left when it was my turn to eat. Click here for the recipe. It goes really well when soaked in the mee rebus gravy. After everyone had finished eating, there was still a tonne of gravy left in the pot, and so I packed some in takeaway boxes for the guests to bring home. It will be a while before I make this dish again as we've been eating it three times in a row, and I still have a container of it in the freezer. But now that I've attempted making it, mee rebus is no longer a mystery to me! Alright now, let's see.....where did I put that recipe..... scroll down and have a look! Mum's Mee Rebus Recipe Ingredients Prepare beef stock: 500-600g beef (kept whole) 6-7 cups water Salt Pepper 1 cinnamon stick 6 cloves Boil the beef for 2 hours until tender. Remove beef from stock and slice thinly into bite-size pieces. Prepare mashed potatoes: 1/2 kg sweet potatoes, steamed/boiled and mashed. Blended ingredients: 1 cup shallots, ground 4-5 tbsp chilli paste (dried chillies soaked and finely blended) 2-3 tbsp ground coriander 2 inches galangal, finely chopped 6 candlenuts, finely ground 1 1/2 tbsp salted soy bean paste (Yeo's brand) Thickening solution: 1 tbsp corn flour + 1 tbsp rice flour mixed with 1/4 cup water Assembly: 1.5 kg yellow hokkien noodles, blanched 200g bean sprouts, blanched Deep fried tofu, cut into cubes Boiled potatoes, sliced Hard boiled eggs, sliced Crispy fried shallots Coriander and scallions, chopped Lime/lemon wedges Method: 1. Fry the blended ingredients in vegetable oil until fragrant. Add beef stock and bring to a boil. Simmer for 1/2 hour. Add mashed sweet potato gradually until it's thickened into a gravy. Do this by mixing a little mashed sweet potato with some stock in a ladle to loosen up the potato before stirring it into the rest of the stock in the pot. Make sure it's fine and smooth. You don't want chunks of sweet potato in the gravy. Simmer for 15 minutes, stirring occasionally. 2. Stir in the thickening solution and bring to a boil again. 3. Add the sliced beef. 4. In individual serving bowls, assemble noodles, bean sprouts, tofu, potatoes and boiled egg. Ladle some of the gravy and beef into each bowl. Garnish with fried shallots, coriander and scallions. Squeeze some lime/lemon juice over before serving. Serve with cucur udang if desired (highly recommended).
This is the authentic recipe used by the Mamak (Indians) in Malaysia. The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls. Incredibly easy. must try!
I have never imagined myself making Roti Canai on my own. Thought roti canai is the most difficult thing to make.Grew up watching my aunt; from kneading to stretching this roti I knew I would fail …
How to make Seafood Mee Goreng, or Singapore Malay-style spicy stir fried noodles.
What to cook when you can't be bothered cooking. This quick, easy recipe by Jamie Oliver is comforting in every single way.
Sayur Lodeh …
Get your Begedil recipe here! Aka perkedel in Indonesia, these fried potato patties are a popular side dish in Singapore and Malaysia.
Grab our Ayam Limau Purut recipe here, a fragrant dry chicken curry cooked in spices, a little coconut milk and kaffir lime leaves.
Deep-fried tofu with a sweet and spicy sauce on a bed of shredded cucumber, garnished with plenty of ground peanuts Today, I am sharing a recipe (that my mum just taught me) for one of my favourite Malaysian childhood dishes - "Tauhu Goreng", which literally means Fried Tofu. It is most delicious when the tofu is served piping hot with a sweet and spicy sauce, and lots of ground peanuts. Try to make your own deep-fried tofu as the texture is much better than commercially prepared ones. Tauhu Goreng (Deep-Fried Beancurd) Ingredients 1 large packet (about 500g) firm tofu (I used Fortune brand Firm Tofu) Vegetable oil for deep-frying 1/2 cup finely ground roasted peanuts 1 cucumber, cut into matchsticks 2 cups beansprouts, tailed and blanched in hot water Sauce: Gula Melaka (brown palm sugar) - or substitute with freshly squeezed lime/lemon juice 1 1/2 tbsp dried tamarind pulp 1 tbsp thick caramel (thick dark soy) (adjust to your preference) 5-6 bird's eye chillies, sliced 3-4 cloves garlic Salt and sugar, to taste Method Make the sauce first. Take about 1/3 cup palm sugar, chop/grate it and melt it in a saucepan with about 2 tbsp water. Pass the sugar syrup through a sieve to remove impurities. Set aside. Soak the tamarind in 1/3 cup hot water for 5 minutes and mash it up with your fingers until you get a concentrated brown liquid. Pass it through a sieve and discard any remaining pulp and seeds. Heat up in a saucepan and bring to a boil. Turn off heat and set aside. Pound the chillies and garlic until fine. In a bowl, mix together the chillies and garlic with 1 tbsp thick soy caramel, 1/3 cup palm sugar syrup, 1/3 cup tamarind juice, and 2-3 tbsp hot water. Add salt and sugar to taste. You can adjust the amount of palm sugar, tamarind and hot water used until you get a nice balance of sweet and sour. If desired, add a splash of lime or lemon juice for a fresh-tasting flavour. Mix in about 3 tbsp of the ground peanuts into the sauce. Drain the tofu and pat dry. Slice each tofu in half horizontally, or depending on the size of the tofu you're using, they should be approximately 2in x 2in x 1 in. Alternatively, you can also cut them in to 1 inch cubes. Heat up vegetable oil in a wok on high heat. Deep-fry the tofu, turning them to ensure they are browned evenly all over. When they turn golden brown, remove and transfer onto a plate. To assemble: Drain off any water that may have collected at the bottom of the plate of fried tofu. Cut the tofu into 1 inch cubes. Place cucumber and beansprouts on a serving plate and arrange the tofu over the top. Pour the sauce over the tofu and sprinkle with the extra ground peanuts. Serve immediately. Tip: For a thicker sauce, add more peanuts! Here's the earlier version that I made using traditional silken tofu
This iconic Singaporean & Malaysian favourite combines the rich spices of South Indian cuisine, the tangy flavour of tamarind and the creamy goodness of coconut milk with deliciously tender fish head, a delicacy among the Chinese.
Apam Balik is a soft fluffy & moist sweet Malaysian peanut pancake turnover stuffed with a sugary, buttery peanut filling.
What is Nyonya cooking? according to wiki...........Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes. Im doing a 3 day blogging marathon of recipes from Malaysia starting today. So keep watching this space so you don't miss out on these mouthwatering recipes you can easily make at home! This is one of my favourite dishes when we eat out at the famous Papa Rich (a malaysian chain of restaurants). This curry can be eaten with Roti- canai (parathas), Roti Jala or even served along with Nasi lemak (malaysian dish of coconut rice served with a spicy sambal/dip) This recipe is adapted from here. It turned out beautifully............exactly like in the restaurants. Watch this space for the recipe of roti jala coming up next! Goes so well with this curry chicken. INGREDIENTS: Chicken - 8 medium pieces Thick coconut milk - 1/2 - 3/4 cup Cinnamon - 1 small stick Cloves - 5 Big potatoes, each cut into four - 2 Curry leaves, stem removed - 1 stem Salt for the malaysian spice paste (rempah): Dried red chillies, soaked in hot water for 30 mins - 10 (I de - seeded half the chillies) Onion shallots - 12 Garlic cloves - 5 Ginger - 2 inch piece Galangal - 1 inch (omit if unavailable. ) Turmeric - 1/2 tsp Belachan- 1/4 tsp (malaysian dry shrimp paste) Coriander powder - 3 tbsps Cumin powder - 1/4 tsp Fennel - 1 tsp Oil - 2 tbsps PROCESS: Blend all the ingredients listed under 'spice paste' in a blender to a smooth paste. Do not add water. In a non stick wok, heat a tablespoon of oil. Add the cinnamon, cloves, curry leaves. Next, add the spice paste and saute till the raw smell goes. about a minute. Add the chicken pieces and potatoes and coat it with the spice paste. Add salt Add about 1/2 cup water and 1/2 of the coconut milk. Close and let it simmer. Add more water if need be. After the chicken pieces and potatoes have cooked through ,add the rest of the coconut milk. Alternatively cook it in the pressure cooker for about 3 whistles. check out what the other bloggers are doing for blogging marathon #88
I asked my Singaporean friend at Le Cordon Bleu, Christine, to teach me a typical Singaporean noodle dish. The next Monday at school, she brought in homemade kway teow and let me have a taste, and I told her I wanted to learn it! The next Sunday she came over. We went to an Asian grocer, picked out all of the ingredients with her expert guidance, and came home and cooked a delicious, and surprisingly simple dish. Kway Teow Makes two servings Ingredients 400g fresh ho fun (or 200g dry) 3 cloves of garlic, finely chopped 100g of bean sprouts 20g (5-6 stalks) of Chinese chives, cut into two inch pieces 100g fish cake or shrimp/chicken/beef/tofu/pork 2 tbsp vegetable oil or canola oil 2 eggs 1 ½ tbsp dark soy sauce 1 ½ tbsp sweet soy sauce 1 tbsp sweetish chili sauce (not too sweet!) 1 tbsp regular soy sauce (or more to taste) First, lets take a look at some of the ingredients... I certainly wasn't familiar with all of them! Three types of sauce... to the left, the chili sauce, in the middle, the sweet soy sauce, and on the right, dark soy sauce. Chinese chives aka garlic chives... they are beautiful and mild tasting, and have a hint of garlic taste. Dry ho fun. Needs to be cooked like pasta until al dente (probably about 5 minutes depending on what variety you get). Fresh ho fun. Separate them in warm water. Fish cake. A commonly used ingredient in Asian cooking. Any sort of protein can be used though. Prepped fish cake, chives and garlic. Now for the method. Heat the oil until it's extremely hot, even smoking. Add the garlic, and stir in the pan until fragrant (about 30 seconds). Do not let the garlic burn! Crack the eggs and add them to the pan. Don't stir until they start to look brown around the edge. Then, break the egg up and stir until cooked through. Add the fish cake, or whatever protein you are using, and cook accordingly. The next step is to add the noodles. Be gentle stirring so that the noodles do not break. Heat through. Next, add the dark soy sauce, sweet soy sauce, chili sauce and regular soy sauce. Stir thoroughly. Taste a noodle to check the seasoning, and look at the color. For more color, add more dark soy sauce. For more heat, add more chili sauce. For more sweet/smokey flavor, add more sweet soy sauce. And for more saltiness, add regular soy sauce. Add the bean sprouts and stir through. Cook them for about one minute. They add crunch and texture to the dish, so don't cook them too much or they will become soft. Finally, add the chives. Turn off the heat, and stir the chives until distributed evenly. Serve piping hot.
A Malaysian dessert favourite made easy with an airfyer. Try our Airfryer Tapioca/Cassava Cake (Kuih Bingka Ubi), with delicious coconut flavours, you don't want to miss out! Recipe by Asian Inspirations.
If you're a Malaysian, you should have heard and seen this kind of fried tofu very often at the supermarket frozen department, even we...
This is the episode that begins 20 minutes after we started cooking thanks to my vain efforts to save every last byte of Telstra data in case I ran out halfway through. There were 3 days left in my Telstra billing cycle with 95% of data used and one remaining Live broadcast to squeeze into
Restaurant-quality Singapore Cereal Prawns is easy! How to make this buttery, crispy classic prawn dish in less than 30 minutes.
INTRODUCTION Imagine that you are painting a flat pan with some sticky batter… You try to cover the holes in between… You keep covering the holes until it become one piece… You take out the courage…
When I travel overseas, I will miss local Singaporean fare, like fried Hokkien Mee! Wok-hei noodles with large squid and prawns, and topped with crispy lard, it's so satisfyingly good, especially if you can make it yourself.
Mention the word "satay" and I am instantly reminded of my childhood years and years ago, how the Malay Satay Man would peddle his mobile satay stall on his bicycle in my neighbourhood, tooting his horn. Sometimes, I could even smell the aroma from my house, even though he could be grilling his satay down the road. I would get all excited at the prospect of having satay for dinner, and run to the window to see if I could detect any "smoke" signals in the sky. He made one of the best satays in town, and the fact that he peddled his stall around the neighbourhood meant that we could walk up to him with empty plates and bowls waiting to be filled with freshly made satay. Those were the simple things in life back then, though coming from a foodie family, food was and is a big deal, as to most Malaysians of course. Malaysian Satay is such a luxury item in Sydney. I don't think I've ever ordered satay here before, not when I know it costs multiple times less back in Malaysia. Thai style satay is quite common here, although I'm not a fan of it as they are often presented as a single long piece of chicken breast meat on a bamboo skewer, grilled (and often a tad dry) and served with a sweet peanut sauce which tastes like peanut butter mixed with loads of palm sugar. I guess my tastebuds are more accustomed to savoury and spicy Malaysian cuisine, rather than the sweet side of Thai food. Anyway, I digress. I had to make satay at home from scratch, and it's pretty simple really. Serve it with cucumbers and ketupat (compressed rice) for a complete meal. Malaysian Satay Recipe 1kg (2 lbs) chicken thigh fillet or beef scotch fillet steak Vegetable oil and a stick of lemongrass for basting Marinade (finely blended into a paste): 150g shallots 4 cloves garlic 1 inch ginger 2-3 lemongrass (white part only), sliced 1 tbsp ground coriander 2 tsp ground fennel 2 tsp ground cumin 1 tbsp ground turmeric 3/4 cup white sugar 2 tsp salt Condiments: 1 red onion, sliced/cubed Cucumbers, sliced into wedges Ketupat (compressed rice cakes) - see here for recipe You will need about 40-50 bamboo skewers (or less if they are long skewers), soaked in water for a few hours. Method: Cut the meat into 1 inch x 2 inch slices, about 1/4 inch thick. Combine with marinade and mix well. Add 2 tablespoons of vegetable oil and mix through. Leave to marinate in the fridge for at least 2 hours or overnight. Thread the pieces of meat onto the bamboo skewers (about 3-4 pieces each) and set aside on a plate. For basting the satay, take the lemongrass and smash the white part until it's "frayed" like a brush. Grill the satay sticks over a barbecue, using the lemongrass "brush" to baste the satay with vegetable oil. Serve with peanut sauce and condiments. Satay sauce / Peanut sauce Recipe 500g raw unsalted peanuts, skinless 1/2 cup vegetable oil 2 tbsp tamarind pulp, soaked in 1 cup hot water to extract the juice 2-3 cups water, plus extra 150g gula Melaka (dark brown palm sugar), chopped 4 tbsp dark brown sugar 1 tsp salt or to taste Spice paste (finely blended into a paste): 100g shallots 4 clove garlic 2-3 stalks lemongrass, white part only, chopped 15-20 long dried chillies, deseeded, soaked in a hot water overnight and chopped (discard the water) 1 inch galangal Method: Dry fry the peanuts in a large wok, without any oil, until the peanuts are lightly browned and fragrant. Remove and set aside to cool. Pound/grind/blend the peanuts until almost smooth but with some coarse bits still visible, depending on whether you like it smooth or chunky I guess. Set aside. Heat up the 1/2 cup oil in a medium sized pot. Add the blended spice paste and fry until the chilli oil starts to separate from the paste. Add the tamarind juice, gula Melaka and water and bring to a boil and simmer for 10-20 minutes. Add the ground peanuts and stir to mix well. Bring to a boil, then add salt and brown sugar to taste. Add more water if it's too thick. Sauce will thicken as it cools. Turn off heat and set the sauce aside until the oil rises to the top. Serve warm with satay and ketupat (rice cakes).
Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa!
When I was a kid back home, there was a stall under a huge tree down the road from our house run by a Mamak gentleman. The word " Mamak ...
Mui Choy with Pork Belly (Mei Cai Kou Rou 梅菜扣肉) is another of my favourite childhood dish. This is a traditional Hakka dish; although our family is not Hakka dialect, we love it a lot. I remember my mum used to cook a large pot of it and we would have this dish for at least 2-3 days with either rice or porridge. By day 2 and 3, the mui choy and meat were so tender and flavourful that I couldn't resisting eating more rice. Indeed, rice or porridge is essential to go with this dish because the taste is rich and salty. Different households have their own methods of preparing and cooking this dish. Some used a combination of sweet and salted mui choy (preserved mustard green); some just stuck to one type. Some used the steaming method whereas some used the braising method. I decided to use a combination of both sweet and salted mui choy; bought mine from my friendly auntie grocer at the wet market. It's important to remove the leaves from the mui choy stems, piece by piece and wash thoroughly with water to get rid of excessive salt and sand. Thereafter, soak the mui choy for 30-45 mins. Some recipes recommend soaking the mui choy for 3-4 hours but I attended a cooking class conducted by a chef before and he mentioned that if we wash each mustard leaf carefully, it's ok to soak the mui choy for shorter period. Other ingredients include garlic, ginger and pork belly of course, which I asked my butcher to cut into 3 strips for ease of blanching and pan-frying. After soaking the mui choy, rinse and cut into small pieces and squeeze dry the mui choy as much as possible. Then in a frying pan, dry fry the mui choy. This step is essential as the mui choy would be able to absorb oil/fat from the pork as well as soup stock during braising and become more flavourful. For the pork, I blanch it in boiling water for a min, pat dry and then pan-fry each strip with a tablespoon of cooking oil until both sides are slightly browned. Once the pork belly is slightly cooked, I cut it into slightly bigger than bite-size pieces as the pork would shrink a little after cooking. I was deciding between steaming and braising method and went for braising this time. The day before I cooked a pot of superior chicken stock using kampung chicken and chinese ham, and I believe the meat stock would make this dish irresistibly flavourful :p The preparation method for superior chicken stock is adapted from Annelicious blog. I changed the proportion as my soup pot is not big enough. I used 1 kampung chicken, 1 kampung chicken carcass, 100g chinese ham, 3 slices of ginger, 2 stalks of spring onion and 3.2L of water. After 4hrs of simmering, I got about 2L of superior stock. Used about 600ml to cook the mui choy pork and froze the rest. Cooking the mui choy pork itself is quite straightforward. In a deep heavy pot (I used my new cast-iron pot =D), add about 1-2 tbsp of cooking oil and pan-fry the ginger slices and garlic till fragrant, then add the pork belly, mui choy and seasonings. Stir-fry for a minute and finally add meat stock and some water. Bring to boil and then turn down the heat to gentle simmer for about 1 - 1.5hrs till meat is tender. Mui Choy with Pork Belly 梅菜扣肉 (reference: Chinese Heritage Cooking by Christopher Tan) Ingredients 560g pork belly, cut into 3 strips 200g sweet mui choy 200g salted mui choy 40g ginger, sliced 10 cloves garlic 1 tbsp dark soy sauce 1 tbsp light soy sauce 1 tbsp chinese cooking wine 1/4 tsp sesame oil 25g sliced brown sugar 600ml superior stock 150-300ml water Steps Remove each leaf of mui choy from the stem and wash thoroughly to rid excess salt and sand. Soak for at least 30 mins. Thereafter, rinse and cut into small pieces. Squeeze dry the mui choy pieces. Set aside. Blanch the pork belly in boiling water for 1 min. Drain and pat dry. In a frying pan, dry fry the mui choy pieces. Scoop up and set aside. In the same frying pan, add 1 tbsp of cooking oil and pan-fry the pork belly on all sides till slightly browned. Then cut the pork belly into slightly bigger than bite-size pieces. Set aside. In a deep heavy pot, add 1-2 tbsp of cooking oil, add garlic and ginger, fry till fragrant. Then add the pork belly pieces, mui choy pieces and the seasonings. Stir-fry for a min. Add the superior stock and water. Bring the mixture to boil, then reduce heat to a simmer. Simmer the pork and mui choy for 1 - 1.5hrs, till pork is tender. The dish is best eaten the next day to allow full flavours to develop. Serve hot with rice. After braising for 1.5hrs, there's not much gravy left, as the gravy has all been absorbed into the mui choy. Hence the mui choy is so flavourful and rich. Overall, the taste is rich and full-bodied but not overwhelming or excessively salty or sweet. Perfect with a bowl of hot rice! I ate it for lunch (next day after cooking) and gonna have it for dinner as well =D Love love love it! Next time, probably gonna try the steaming method to see what's the difference :) Update 15 June 2017 My friend Annie of Annielicious Food blog has started a new venture Eat Matters and her newly launched product is Collagen Bone Broth which is simmered over long hours using hormones-free, antibiotics-free chicken, bones, seafood and even filtered alkaline water! I used the bone broth to make the Mui Choy Pork Belly this time. My whole house smells heavenly when I was cooking it last night (eat the next day for flavours to develop). OMG it was sooooo flavourful and I couldn't resist eating more rice! With such a convenient option that's packed with nutrients, I don't even have to make my own superior stock now (which is super tedious by the way)!
Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!
I have never imagined myself making Roti Canai on my own. Thought roti canai is the most difficult thing to make.Grew up watching my aunt; from kneading to stretching this roti I knew I would fail …
Australian Gourmet Traveller recipe for Rojak.
