Tuesday, May 19, 2015

Caramelised Pork

Caramelised Pork Belly
Caramelised Pork Belly
onion, garlic, chilli & grated palm sugar
fresh coriander roots

400g pork belly, cut into 1.5cm thickness
370g pork shank (猪展肉), cut into smaller pieces
1 big Spanish onion, chopped finely
5 cloves garlic, chopped finely
7 coriander roots, scrape clean and chopped finely
2 chilli, chopped
2 tbsp cooking oil
enough water

1/2 tsp ground white pepper
3 tbsp fish sauce
2 tbsp Chinese cooking wine
2 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp oyster sauce
15g grated palm sugar

  • Pour marinade into the pork and mix well to combine.  Cover and let it marinate for at least 2 hours in the refrigerator.
  • Heat oil in a wok and saute chopped onion, garlic, coriander roots and chilli until fragrant.  Add in marinated pork and fry until meat changes colour.
  • Pour in enough water to cover the meat and bring to the boil. Reduce heat to low and simmer until meat is tender and sauce has thicken and glistening with oil.
  • Serve with steamed rice.

Pork shank (猪展肉)  also known as Gravy Pork is a cut of meat taken from the lower part of a pig's leg. It often comes with tendons attached and has tough and muscular texture. Therefore the connective tissue has to be broken down through a slow cooking process in order to tenderise the meat as well as to bring out the flavour.  

Monday, May 11, 2015

Mini Dulce de Leche Cheesecake

Homemade Dulce de Leche

Ingredients: (Makes 7 individual cheesecakes)

130g digestive biscuits (or any biscuits of your choice)
45g melted butter

250g cream cheese, softened
60g caster sugar
6g corn starch
pinch of salt
1 egg
1/2 tsp vanilla extract
1/2 tsp lemon zest
70g Greek yogurt
1/2 cup dulce de leche, microwave for a few seconds to soften slightly (you can opt for store-bought dulce de leche)

  • Line muffin pans with cupcake liners.
  • Process biscuits in a food processor; add in the melted butter and mix to combine.
  • Spoon biscuits crumbs into paper liners and press crumbs firmly over the base of the liners to form a crust.  Chill in the fridge while preparing the filling.
  • Preheat oven to 135 deg C.
  • Beat cream cheese on medium-low speed until smooth and creamy.
  • Beat in sugar, salt and cornstarch until combined.
  • Add in egg and beat on low speed until incorporated.
  • Add in yogurt, vanilla extract and lemon zest; on low speed beat until just combined.
  • Divide the mixture evenly among the prepared liners. Spoon about 1/4 tsp of Dulce de leche over cheesecake mixture and swirl gently with a toothpick.
  • Bake for about 20 minutes (cheesecakes should be firm but a little wobbly in the centre).
  • Cool the cheesecake on a wire rack, then refrigerate overnight.
  • Before serving, spoon a little Dulce de leche on the cheesecake and sprinkle with some seasalt (optional).

I am submitting this post to the Best Recipes for Everyone - 
May 2015 Event (Theme:  My Favourite Desserts)
Organised by Fion of XuanHom's Mom and
Co-host by Aunty Young


This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.

This post is linked to Bake Along - 4th Anniversary Theme:  Cheesecake
hosted by Zoe of Bake for Happy KidsLena of Frozen Wings
and Joyce of Kitchen Flavours 

Related Posts Plugin for WordPress, Blogger...