Monday, May 2, 2016

Braised Pork Belly with Preserved Chinese Mustard (梅菜炆猪肉)

Without oil, fry the preserved vegetables until dry

Fry the meat until it turns opaque

454g preserved chinese mustard (梅菜干)
630g pork belly, cut into pieces
3 shallots, minced
3 cloves garlic, minced
1 big knob ginger, minced
2 dried chillies
1/2 tbsp sugar
3 tbsp cooking oil

Marinade for pork:
1 tbsp Chinese cooking wine
1 tbsp Worcestershire sauce
3 tbsp light soy
3 tsp dark soy
1 tsp sesame oil
1 tsp corn flour
1/2 tsp pepper

  • Marinate the pork belly for at least 2 hours.
  • Wash the preserved chinese mustard thoroughly (to get rid of the sand) and soak for at least an hour, changing water every 20 minutes.  Drain and squeeze dry.  Cut into small pieces.
  • Heat up a wok and fry the preserved vegetables (without oil) until dry.  Remove and set aside.
  • Heat oil in the wok and saute minced shallots, garlic, ginger and dried chillies until aromatic. Add in marinated meat and fry until meat turns opaque.  Then toss in the preserved vegetables. Continue frying until well combined.  Add in sugar and enough water to cover the meat and vegetables.
  • Bring to the boil then lower the heat and simmer for about one and a half hour or until everything has softened and sauce has reduced. 

Wednesday, April 27, 2016

Coconut Jam (Kaya)

sri kaya

Kaya literally means "rich" in Malay.  It certainly is an appropriate name for this rich, thick and silky smooth jam which is a blend of coconut cream, sugar and eggs with a hint of the pandan fragrance.  Caramelised sugar is added to give the jam a deep golden colour.

I love kaya on toast or in a cheese sandwich and also on crackers too.  What about you?

Recipe adapted from Nasi Lemak Lover's Caramel Coconut Jam

4 eggs (55g each)
250g caster sugar
350ml coconut milk
a few blades of pandan leaves

  • To make the caramel, melt 100g of sugar in a pot over low fire.  Allow the sugar to dissolve completely and turn into a deep golden colour, swirling the pot as you go.  Remove from heat.
  • In a mixing bowl, combine sugar and coconut milk.  Using a balloon whisk, stir until sugar dissolves.  Then add in eggs and whisk to combine.
  • Strain coconut and egg mixture directly into the caramel.  Add in pandan leaves.
  • Place the pot of kaya mixture on the double boiler under low heat.  The water should be just simmering with bubbles at the bottom of the saucepan. Use a silicon spatula to keep stirring the kaya until it starts to get thick and sticky.  (It took me 1 hour to get to the desired consistency).  The jam will thicken further once it is cooled).
  • Remove kaya from heat.  Discard the pandan leaves.
  • Fill in sterilised jars immediately and leave it to cool in the jar (with the lid off) before storing in the fridge.

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