meat

29 notes · generated by structure_markdown.py

Contents

1. Baked Chicken Wings
2. Baked Oyster Sauce Chicken With Cashew Nuts
3. Belly Pork and Potatoes in Black Caramel Sauce
4. Cardamom and Orange Chicken with Pomegranate Jewel Dressing
5. Char Siew Pork Spare Ribs
6. Chicken and Sweet Potatoes Tajine
7. Chicken Mince
8. Chicken With Black And White Fungus
9. Coffee Spare Ribs
10. Curry Leaf Chicken
11. Empress Chicken
12. Fried Pork Patties
13. Hakka Belly Pork in Bean Sauce [ Kow Yook]
14. Japanese Char Siew
15. Jerk Chicken
16. Lemon Chicken With Fried Onion Rings
17. Minced Pork in Red Curry Sauce
18. Nam Yee Spare Ribs
19. Pork Meat Balls
20. Roast Chicken
21. Roast Turkey Breast With Rosemary And Garlic
22. Salt and Pepper Pork Chop
23. Steamed Chicken for Chicken Rice
24. Steamed Thai Velvet Lemon Chicken
25. Stir Fry Belly Pork
26. Sweet And Sour Pork
27. Thai Style Crispy Belly
28. Thai Style Pork Patties
29. Turmeric Chicken

Baked Chicken Wings

Created 2014-10-31 · Updated 2016-12-26

Ingredients

• 2kg Chicken Wings
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ginger powder
• 3/4 teaspoon salt.
• Pepper to taste
• 2 tablespoon ginger wine
• 2 tablespoon ketchap manis ( ABC sweet sauce )

Method

1. Season the chicken wings with the above ingredients and leave it in the refrigerator overnight.
2. Bake in a preheated fan-force oven at a temperature of 180 C for about 25 minutes.
3. Turn the chicken and bake for another 25 minutes.
4. Serve.

Photo

↑ Contents

Baked Oyster Sauce Chicken With Cashew Nuts

Created 2013-06-29 · Updated 2016-12-31

Ingredients

• 500gm chicken thigh fillet cut into big chunks.
• 1 tablespoon oyster Sauce
• 2 cloves garlic, sliced
• 3 cm ginger, sliced
• 2 tablespoon black caramel sauce.
• 2 tablespoon soya sauce.
• pepper
• 1/2 cup roasted cashew nuts

Method

1. Put chicken and all the ingredients except cashew nuts into a heat proof bowl. Mix well Put the bowl into a preheated oven at 180 C and bake for 45 - 60 minutes till chicken is cooked.
2. Remove from oven and scatter cashew nuts on

Photo

↑ Contents

Belly Pork and Potatoes in Black Caramel Sauce

Created 2013-02-27 · Updated 2016-12-26

Ingredients

• 4 Desiree potatoes cut into big chunks
• ( soak in water to prevent discolouration )
• 300 gm. Belly porky with skin removed
• (cut into thin slices )
• 3 cloves garlic, sliced
• 1/2 teaspoon salt
• 2 tablespoon black caramel sauce
• 3/4 cup water.
• 1 tablespoon olive oil

Method

1. Heat the oil in a pot and stir-fry the pork with the salt till the pork is slightly brown.
2. Add in the garlic and stir a little.
3. Add in the potatoes and and the caramel sauce and stir and mix well.
4. Add in the water and put on the cover and let it simmer at medium heat, stirring occasionally till the potatoes are soft and the sauce is thick.
5. Dish up and serve.

Photo

↑ Contents

Cardamom and Orange Chicken with Pomegranate Jewel Dressing

Created 2013-06-03 · Updated 2016-12-26

Ingredients

• 1 kilo gm chicken thigh fillet, cut into big pieces.
• Juice and rind of one orange.
• 7 cardamon pods, crush
• 10 black peppercorn
• 3/4 teaspoon salt
• 1 tablespoon dijon mustard
• 3 cloves garlic chopped
• 1 tablespoon dried oregano.
• 20 ml olive

Method

1. Put ingredients 3 to 8 into a mortar and pestle and pound into a paste.
2. Add in the olive oil and mix well.
3. Put the chicken and all the ingredients into a heat proof plate and bake in a preheated oven at 180 C for 45 to 60 minutes. Remove and add dressing.
4. Dressing:
5. Seeds from 1 pomegranate 50 ml red wine vinegar.
6. 30 ml pomegranate molasses 80 ml olive oil 1 clove garlic chopped 1 large ripe tomato, finely diced.
7. Mix ingredients together and pour over chicken.
8. Sprinkle some roasted almond sliver on top.
9. Serve with steamed rice.

Photo

↑ Contents

Char Siew Pork Spare Ribs

Created 2014-01-07 · Updated 2017-12-15

Ingredients

• One Piece American Pork Spare Ribs
• [Cut in half lengthwise and into smaller pieces}
• 3 Tablespoon Raw Sugar
• 3 Tablespoon Hoisin Sauce.
• 2 Tablespoon Black Caramel Sauce
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Ginger Powder
• 2 Tablespoon Green Ginger wine.

Method

1. Put ingredients 2 to Seven into a saucepan and stir to mix well.
2. Turn on the heat to medium.
3. Add in the spare ribs and mix well.
4. Cover pot and bring to a simmer.
5. Let it simmer at medium heat, Stiring occasionally till the sauce is almost dry.
6. Add in 1 teaspoon of honey and mix it in, stirring all the time till the meat is well coated.
7. Dish it up on to a plate and serve.
8. Note:
9. You can use 1kg belly pork or pork neck instead of spare ribs.
10. Pork Cheek is very tender and delicious.

Photo

↑ Contents

Chicken and Sweet Potatoes Tajine

Created 2016-06-12 · Updated 2016-12-26

Ingredients

• 8 Pieces Chicken Thigh Cutlets, ( skin removed and cut into three )
• 1 Medium Kumera
• 2 Tablespoon Mango Chutney
• 1Teaspoon Tumeric Powder
• 1Teaspoon Cumin Powder.
• 1Tablespoon chopped Ginger
• 1Tablespoon chopped Garlic.
• 1 Teaspoon Paprika Powder
• Salt and pepper to taste
• One onion, sliced.
• Use a tajine pan or a big saucepan.

Method

1. Pour in 1 tablespoon oil and saute the garlic, ginger and onion till fragrant.
2. Add in the Tumeric and cumin powder and chutney with a little water and mix well.
3. Add in the chicken and Kumera and add in 1/ 2 cup water.
4. Bring to a boil and let simmer for 20 Minutes, stirring occasionally till the Kumera is soft and the chicken cooked.
5. Serve with rice or couscous.

Photo

↑ Contents

Chicken Mince

Created 2013-12-26 · Updated 2016-12-26

Ingredients

• 400 gm Chicken Mince
• 1 Medium Onion, chopped
• 3 Cloves Garlic, chopped
• Juice of 1 Lime
• 1 Tablespoon Sugar
• 2 Tablespoons Fish Sauce

Method

1. Pour 1 tablespoon of olive oil into a pan and saute the garlic and onion till onion is soft.
2. Add in the chicken mince and stir till chicken is almost cooked, Cover the pan with a little water and cook the mince till almost dry.
3. Add in the sugar and lime juice and thicken the sauce with 1 teaspoon of cornflour mix with water.

Photo

↑ Contents

Chicken With Black And White Fungus

Created 2015-11-26 · Updated 2017-07-15

Ingredients

• 500gm Chicken Thigh Fillet ( cut into bite size pieces )
• 1/2 Cup Dried Black Fungus ( soaked for half hour )
• 2 Pieces White Fungus ( soaked for half hour )
• 3 Cloves Garlic, minced
• 3cm Fresh Ginger, sliced

Method

1. Pour in 1 tablespoon olive oil and a teaspoon sesame oil in a saucepan and sauté the garlic and ginger until fragrant.
2. Add in the chicken and stir fry till almost cook. Add in 1/2 teaspoon salt and 1 tablespoon ginger wine and mix well .
3. Add in the black and white fungus and mix well.
4. Add in 1/2 cup water, cover the pot and let cook for 5 minutes. Stir and add in 1teaspoon cornflour In 1 tablespoon water to thicken.
5. Serve.

Photo

↑ Contents

Coffee Spare Ribs

Created 2014-10-19 · Updated 2016-12-26

Ingredients

• 1kg spare ribs, cut into pieces

Marinade

• 1 Tablespoon soya sauce
• 1 Teaspoon sugar, 1/2  Teaspoon salt,
• 1 teaspoon sesame oil
• 1 Egg
• 2 Tablespoon Plain f;our
• 1 Tablespoon custard powder
• 1 Teaspoon Sodium Bicarbonate
• 1/4 cup water
• 200gm corn flour, add in last

Sauce

• 1 Tablespoon honey
• 2 tablespoon sugar
• 1Tablespoon worcestershire Sauce
• 1 Teaspoon inistant coffe powder
• 100ml water

Method

1. Combine spare ribs with marinade and mix well. leave aside for 3 hours .Deep- fry in hot oil till golden brown.
2. Dish and drain.
3. Pour sauce ingredients into a saucepan and cook for 2 minutes till thick.
4. Add in fried spare ribs, mix well and dish up. Serve

Photo

↑ Contents

Curry Leaf Chicken

Created 2014-12-25 · Updated 2016-12-26

Ingredients

• 8 Pieces Chicken Cutlet, Remove the bone.
• 2 Tablespoon Curry Leaves
• 3/4 Teaspoon Garlic Powder
• 3/4 Teaspoon Ginger Powder
• 3/4 Teaspoon Pepper Powder
• 2 Tablespoon Ginger Wine
• 3/4 Teaspoon Salt

Method

1. Season the chicken cutlet with the above ingredients except curry leaves . Let it marinade in the fridge for about 3 hours.
2. Grill the chicken in the oven till slightly brown.
3. Remove and cut into big pieces.
4. Pour some oil into a saucepan and saute 4 cloves garlic and add in the curry leaves and stir fry till fragrant. Add in the chicken and add some caramel sauce to it and stir fry the chicken for a few minutes.
5. Add a 1/4 cup water and let it cook for a few minutes . Thicken the sauce with a teaspoon cornflour mix with some water.

Photo

↑ Contents

Empress Chicken

Created 2016-02-25 · Updated 2016-12-26

Ingredients

Brine

• 100gm Rock Salt
• 50gm Brown Sugar
• 2 1/2 Litres water
• 5 Kaffir Lime Leaves
• 20gm Chopped Ginger
• 1.8gm Chicken

Method

1. Put all the ingredients into a 3 litre pot and turn up the heat and stir till sugar dissolved .
2. Cooled, soaked the chicken in the brine overnight in the refrigerator.
3. Washed the chicken and pat it dry.
4. Steam over high heat for 35 - 40 minutes.
5. Cool, and cut into bite size pieces and serve.

Photo

↑ Contents

Fried Pork Patties

Created 2015-02-09 · Updated 2016-12-26

Ingredients

• 500gm Pork Mince
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Ginger Powder
• 1/2 Teaspoon Salt
• 5 Coriander Roots, pounded into a paste
• 1 60gm Egg.
• 2 Teaspoon Cornflour
• 1/2 Teaspoon Baking Powdepr

Method

1. Mix all the ingredients together, and mix well with your hand.
2. Form into patties and shallow fry till cooked and brown.

Photo

↑ Contents

Hakka Belly Pork in Bean Sauce [ Kow Yook]

Created 2013-10-02 · Updated 2025-05-29

Ingredients

• 1 kg Belly Pork
• 1 Tablespoon Soya Bean Sauce
• 3 cloves garlic, chopped
• 2 Tablespoon Black Caramel Sauce.
• 1 Tablespoon Ginger Wine,
• 1/2 teaspoon sugar.

Method

1. Cut the belly pork into big slices, and add in all the ingredients and mix well.
2. Arrange the slices, skin side down in a heat proof bowl Cover the bowl and either over simmering water for about 2 hours or bake in a preheated oven at A temperature of 180c for 2 hours.
3. If you like to add in some mui choy. Take some mui choy and soak it for about half an hour to remove the salt.
4. Chopped up the mui choy and spread it on top of the pork before covering the bowl and steaming or baking it.

Photo

↑ Contents

Japanese Char Siew

Created 2015-05-02 · Updated 2016-12-26

Ingredients

• 500gm Pork Belly
• 1 Tablespoon Sake
• 3 Tablespoon Shoyu
• 1 Tablespoon Sugar.
• 1 Inch Fresh ginger, sliced
• 2 Spring Onion, sliced
• 1/3 Cup Water

Method

1. Put all the ingredients into a pot, bring to a boil and turn the heat down and let it simmer till almost dry. Dish up.

Photo

↑ Contents

Jerk Chicken

Created 2014-08-10 · Updated 2016-12-26

Ingredients

• Marinade Paste
• 2 Teaspoon Allspice Powder
• 1 Tablespoon Coriander Powder
• 1 Tablespoon Black Pepper [ground ]
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Cloves
• 5 Cloves Garlic, minced
• 1 Bunch Coriander Leaves, chopped
• 1/2 Teaspoon Chilli Powder or to taste
• 1 Tablespoon Chopped Fresh Ginger
• 2 Tablespoon  Brown Sugar
• Juice of 1 Lemon
• 1.5 kg Chicken Thigh Cutlet or Drumstick

Method

1. Marinade the chicken in the paste overnight.
2. Bake the chicken in the preheated oven at a temperature of 190 C for 45 - 60 minutes,turning over once.

Photo

↑ Contents

Lemon Chicken With Fried Onion Rings

Created 2013-06-16 · Updated 2016-12-26

Ingredients

• 1 kg Chicken Thigh Fillet
• Salt and pepper
• 1 tablespoon corn flour
• 1 tablespoon plain flour
• 1/2 tablespoon custard powder.
• 1 tablespoon ginger wine.
• 1 egg slightly beaten.

Method

1. Mix all the ingredients together and marinade the chicken for about 2 to 3 hours.
2. Coat the chicken with corn flour and shallow fry till cooked, drain and cool.
3. Lemon Sauce:
4. Juice of 1 orange Juice of 1 Lemon 2 tablespoon Apple Cider Vinegar.
5. 2 tablespoon Sugar.
6. 1 cup water 1/2 teaspoon garlic powder 1/2 teaspoon salt Put all the ingredients in a small pot and bring to the boil.
7. Thicken the sauce with 1 teaspoon corn flour mixed with 2 tablespoon water.
8. Fried Onion Rings:
9. 1 large onion cut into rings 1 egg , beaten with a pinch of salt.
10. Corn flour.
11. Dip the onion ring in the egg and then in corn flour and fry till brown.
12. Cut the fried chicken into bite size pieces and arrange on a plate.
13. Pour the sauce over and put the onion rings on top.

Photo

↑ Contents

Minced Pork in Red Curry Sauce

Created 2014-04-06 · Updated 2016-12-26

Ingredients

• 300 gm Pork MInce
• 1 Tablespoon Red Curry Paste
• 5 pieces Kaffir Lime Leaves [shredded ]
• 1 Small Can Coconut Cream
• Juice of 1 Lemon
• 1 Tablespoon Sugar.
• Salt to taste.
• 1 Egg
• 2 Teaspoon Cornflour

Method

1. Mix all the ingredients together in a bowl and steam for about half an hour till cook.

Photo

↑ Contents

Nam Yee Spare Ribs

Created 2013-12-23 · Updated 2016-12-26

Ingredients

• 1 1/2 kg meaty spare ribs cut into pieces
• 1 teaspoon sodium bicarbonate
• 3 pieces nam yee
• 1/2 teaspoon 5 spice powder
• 1 tablespoon sugar
• 6 cloves garlic minced
• 1 teaspoon ginger powder
• 2 tablespoon ginger wine
• 1 egg
• 1 tablespoon plain flour
• 3 tablespoon cornflour

Method

1. Marinade the spare ribs with the sodium bicarbonate for an hour in a glass bowl.
2. Wash off the bicarbonate and pat dry.
3. Use a fork to break up the name yee into a paste in a bowl.
4. Add in the 5 spices, sugar, garlic, ginger powder and wine.
5. Mix them well . No salt is required as the nam yee is salty.
6. Pour the mixture into the meat, add the egg and mix well.
7. Add in the flour and mix well.
8. Cover with a cling wrap and refrigerate for about 3 hours Deep fry the meat.
9. Serve with some cut cucumber.

Photo

↑ Contents

Pork Meat Balls

Created 2014-09-07 · Updated 2016-12-26

Ingredients

• 500gm Minced Pork
• 1/2 Piece Dried Squid
• 1/2 Teaspoon Baking Powder
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Ginger Powder
• 1/2 Teaspoon Salt

Method

1. Mix the pork with all the ingredients.
2. Mix it really well.
3. You can squeeze the mixture into balls or just spread it out on a metal plate and mark the lines with a knife and steam for 25 minutes.
4. Can be use in steamboat.

Photo

↑ Contents

Roast Chicken

Created 2014-01-18 · Updated 2016-12-26

Ingredients

• One  2kg Chicken
• 2 Tablespoon Nandos Peri-Peri Portuguese Marinade
• 2 Cloves Garlic, minced
• Juice of half a Lemon.
• Half teaspoon salt
• 2 Teaspoon Sugar

Method

1. Put the Peri-Peri Marinade into a bowl together with the garlic, lemon juice, salt and sugar and mix well.
2. Loosen the skin of the chicken with your hand and rub the marinade on the meat under the skin.
3. Put the chicken in a plastic container and let it marinade for 3 hours or overnight in the fridge.
4. Remove from the fridge and put the chicken in a roasting pan and roast it in a preheated oven at 180 C for One hour and 15 minutes.

Photo

↑ Contents

Roast Turkey Breast With Rosemary And Garlic

Created 2013-12-23 · Updated 2016-12-26

Ingredients

• One Whole Turkey Breast
• 6 Sprigs Rosemary
• One whole Head Garlic, [cut the cloves into 2 ]
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Ginger Powder
• Some Pepper
• 2 Tablespoon Ginger Wine.
• Debone the turkey breast and season it
• with the garlic powder,
• ginger powder and pepper and wine.
• Use the butcher strings and tie the turkey breast together.
• and let it marinade overnight.
• Do not add salt as there is added salt in the turkey.

Method

1. Chop the bones a little smaller.
2. Put into a saucepan and add about 3 cups of water and the ginger wine. Add in 3 cloves garlic with skin on, 4cm fresh ginger, cut into 3 pieces and one onion, cut into six.
3. Bring the water to a boil and let it simmer for an hour.
4. Remove the bones from the soup and strain the soup over a sieve.
5. The next day take the turkey out of the fridge and let it rest for half an hour.
6. Pour about 2 tablespoon oil into a saucepan and seal the meat for a few minutes on each side.
7. Put the meat into a casserole dish and pour in the turkey stock , add in the rosemary sprig and a whole head of garlic.
8. Cover the dish and bake in a preheated oven at a temperature of 180 C for 2 hours, turning the meat over half way through.
9. Remove the meat and put it into another dish and remove the strings, slice the meat into pieces.
10. Strain the sauce and and bring it to a boil and thicken the sauce with a teaspoon of cornflour mix with water.
11. Pour it over the meat and serve.

Photo

↑ Contents

Salt and Pepper Pork Chop

Created 2014-10-19 · Updated 2016-12-26

Ingredients

• 1/2 Kg Pork Loin Chop, Sliced thinly
• Salt and Pepper to taste
• 1/2 teaspoon garlic Powder
• 1/2 teaspoon ginger powder
• 1 tablespoon ginger wine
• 1/2 Teaspoon Sodium Bicarbonate

Method

1. Marinade the pork chop with the above ingredients for 3 hours.
2. Deep-fry in hot oil. Dish up and drain.
3. Serve

Photo

↑ Contents

Steamed Chicken for Chicken Rice

Created 2013-06-03 · Updated 2016-12-26

Ingredients

• One Fresh Chicken about 1.8 kg
• ( free range or RSPCA approved )
• 2 cloves garlic, sliced
• One piece ginger, about 2 cm. sliced.
• Half a medium size onion, sliced
• One teaspoon salt.
• One litre of water.

Method

1. Pour the water into a 3 litre pot and add in the onion, garlic and ginger and bring to a boil.
2. Rub the whole chicken with the salt including the cavity.
3. Put the chicken, breast side down in a steaming pot.
4. Put the steaming pot over the pot of boiling water.
5. Steam at medium high heat for 30 minutes, turn the chicken over, breast side up and steam for another 10 minutes.
6. Remove from the pot and brush the whole chicken with a mixture of soya sauce and sesame oil.
7. Cool before chopping into pieces.
8. Chicken rice:
9. 2 cloves garlic, minced 2 cm ginger, minced.
10. Half a medium size onion, chopped.
11. 2 1/2 cups of rice.
12. Salt to taste.
13. Chicken Soup from the steamed chicken.
14. One tablespoon olive oil and half tablespoon sesame oil Pour the oil mixture into a saucepan and sauté the garlic, onion and ginger till slightly brown.
15. Add in the washed rice and stir till well mixed.
16. Dish the rice into the rice cooker and add the chicken soup till the soup comes up above 2 cm of the rice.
17. Cook the rice till done.
18. Chilli, Garlic and Ginger sauce:
19. 2 cloves garlic, minced.
20. 5 cm fresh ginger, minced One teaspoon chilli sauce Juice of half lemon 2 teaspoon sugar.
21. one tablespoon soya sauce.
22. 1/4 cup of chicken soup.
23. Mix al, the ingredients together and use it as a dipping sauce.

Photo

↑ Contents

Steamed Thai Velvet Lemon Chicken

Created 2014-09-20 · Updated 2016-12-26

Ingredients

• 1 kg Chicken Maryland, cut into pieces.

Velveting Marinade

• 2 Egg Whites
• 1 Tablespoon Cornflour.
• 1 Tablespoon Ginger Wine
• 1/2 Teaspoon Salt
• 1 Tablespoon Olive Oil

Method

1. Beat egg white until broken but not frothy.
2. Stir in the rest of ingredients.
3. Use as marinade for fish, prawns, chicken, veal or pork.
4. Toss chicken in marinade and set aside in the fridge for an hour.
5. Sauce:
6. 1 Tablespoon Hoisin Sauce 1 Tablespoon Black Bean Sauce 1 Tablespoon Soya Sauce 1 Tablespoon Ginger Wine 1 Teaspoon Sugar Juice and Grated Zest of 1 Lemon 1 Tablespoon Olive Oil Mix sauce ingredients until smooth.
7. Place velveting chicken pieces on a platter evenly spread out.
8. Spoon sauce over chicken and steam over boiling water or bake in a preheated oven at a temperature of 180 C for 30 minutes covered with a piece of glad bake.
9. Garnish with coriander leaves.

Photo

↑ Contents

Stir Fry Belly Pork

Created 2015-05-02 · Updated 2016-12-26

Ingredients

• 1/2kg Belly Pork, cut into 3 cm strips and slice into 1/2 cm pieces.
• 3 Cloves Garlic, minced
• Caramel Sauce, Soya Sauce and Pepper.

Method

1. Pour a teaspoon olive oil into a saucepan, when the pan is warm add in the pork and fry till slightly brown.
2. Drain off some of the oil.
3. Add in Garlic and fry till garlic is slightly brown.
4. Add in 2 Tablespoon caramel sauce and 3 tablespoon saya sauce.
5. Stir fry till well mix and dish up.

Photo

↑ Contents

Sweet And Sour Pork

Created 2017-03-26 · Updated 2017-03-30

Ingredients

• 500 gm Pork Neck, cut into bite size pieces
• 1 small Capsium
• 1 Lebanese Cucumber, ( cut into half and scoop out
• the centre, cut int 1/2 cm pieces, season with 1/2
• teaspoon salt and keep aside for 20 minutes,

Method

1. rinse away the salt and keep aside A Small can of pineapple rings, cut into pieces.
2. 2 Tomatoes, cut into wedges 1 Medium size Onion, cut into wedges.
3. Marinade the pork with 1/2 teaspoon salt, 1/2 teaspoon ginger powder, 1/2 teaspoon garlic, 2 Tablispoon ginger wine, pepper.
4. One egg and a tablespoon Plain Flour.
5. Keep in the fridge for an hour or overnight.
6. Deep fry the meat and set aside.
7. Sauce:
8. 2 x 50gm Sachet Tomato Paste 1 tablespoon Plum Sauce, 2 Tablespoon Soya Sayce Juice of I lemon 1 Tablespoon Sugar.
9. 3 Cloves Garlic, minced 3cm Fresh Ginger, ( grated ) Pour a tablespoon oil into a small saucepan and Saute the garlic and ginger till fragrant, Add in the rest of the sauce ingredients and bring to a boil, let simmer for 2 minutes, Add in the cucumber, pineapple, tomato,capsium and onion and pork and let simmer for about 2 - 3 minutes.
10. Dish up and serve.

Photo

↑ Contents

Thai Style Crispy Belly

Created 2016-12-23 · Updated 2020-05-07

Ingredients

• 1 1/2 Kg Piece Belly Pork
• 2 Tablespoon Red Curry Paste
• 2 Tablespoon Tamarind Water
• 1 Tablespoon Palm Sugar or Brown Sugar
• 2 Tablespoon Fish Sauce
• 3 Kaffir Lime Leaves, torn

Method

1. Put the meat into a saucepan and add water To just cover the pork.
2. Add in 10 Cloves of Garlic, bruised 1 Tablespoon Crushed Black Pepper 1 Bunch Fresh Coriander, roots and all.
3. 1 Teaspoon Salt, cover the pan and bring to a boil.
4. Simmer at medium for 1/2 hour till the meat is cooked.
5. Remove from pan and brush off the coriander.
6. Put the meat on a wire rack in a tray and bake In a preheated oven at a temperature 180c for 1/2 hour.
7. Remove to cool.
8. When cooled, cut into bite size slices and pan fry till crispy.
9. Saute the curry paste with a tablespoon oil and add In the rest of ingredients.
10. Add in the fried pork slices and mix well.
11. Dish up and serve.

Photo

↑ Contents

Thai Style Pork Patties

Created 2015-11-15 · Updated 2016-12-26

Ingredients

• 500gm minced Pork.
• 8 Cloves Garlic, minced
• 1 1/2 Tablespoon Fish Sauce
• 2 Teaspoon Ground Coriander
• 1 Teaspoon Sugar
• 1 Teaspoon Home Made Red Curry Paste.
• 1/2 Teaspoon Ground Black Pepper.
• 1 Teaspoon Cornflour

Method

1. Combine all the ingredients together and mix well.
2. Form 1 Tablespoon of the pork mixture into a ball and flatten into a patty.
3. Repeat until all the mixture is used up.
4. Pan fry until brown. Put all the patties on a lined tray and bake in a preheated oven at a temperature of 180 C for about 25 minutes.
5. Cool and serve.

Photo

↑ Contents

Turmeric Chicken

Created 2015-02-01 · Updated 2018-02-02

Ingredients

• 1 kg Chicken Thigh Fillet or Salmon Fillet
• 5 cm Fresh Turmeric
• 1 Teaspoon Black Pepper Corn
• 1 Large Onion, Chopped
• 5 Cloves Garlic.
• Salt to taste

Method

1. Cut the Chicken into bite size pieces.
2. Use mortal and pestle to pound the garlic, pepper and turmeric to a paste.
3. Use a Tablespoon oilive oil and saute the chopped onions, till soft.
4. Add in the paste and stir fry til garlic is slightly brown.
5. Add in 1/4 cup water and bring to a boil and simmer for about 5 minutes.
6. Add in the chicken and stir to mix.
7. Cover the pot with a lid and let it simmer for about 10 minutes.
8. Stir and cook till the chicken is cooked.
9. Thicken the sauce with a teaspoon cornflour, mix with a little water. You can pour it over cooked rice or noodles.
10. You

Photos

↑ Contents