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Black Pepper Pork Belly
I made this porky dish over the weekend. The meat was tasty and tender and it fell apart easily. You can serve this with rice or on a bed of noodles or just with plain bread. It's finger licking good!
Recipe for Black Pepper Pork Belly
- Ingredients
- 650 gm pork belly, skin removed, sliced
- 1.1/2 Tbsp oyster sauce
- 1 Tbsp light soya sauce
- 1.1/2 Tbsp sugar
- 1/2 tsp freshly ground black pepper
- 3/4 tsp cornflour + 2 tsp water to thicken
- Marinate the pork belly with the above ingredients for 4 hours or more, preferably overnight.
- Place marinated meat in a pot with just enough water to cover.
- Bring to the boil, cover, and simmer under low heat till meat is cooked through.
- Take out the meat and place on a foil lined pan to grill for about 2 mins. on both side. Place on serving dish.
- Thicken the sauce in the pot with the cornflour mixture. Fine tune to desired taste.
- Serve with some greens and the sauce.
Green Pea Cupcakes
Recipe for Green Pea Cupcakes
- Ingredients
- 200 gm green pea flour
- 120 gm caster sugar
- 125 gm butter
- 150 - 160 ml milk
- 1 tsp vanilla
- 2 eggs
- 2 tsp baking powder
- 100 gm choc chips, nuts, etc., chopped
- Beat butter and sugar till light and creamy.
- Add in the eggs one at a time, mix well.
- Fold in the green pea flour, alternating with the milk, start with flour and end with flour. Sieve in the baking powder, mix thoroughly.
- Toss in the chopped choc bits, nuts, etc.
- Divide batter between the cupcake cups.
- Bake in a preheated oven @ 180 deg.C for 20 mins. Test with a skewer till it comes out clean.
- Let cupcakes cool in pan for 10 mins. before removing and cooling completely on a wire rack.
- Yield : 12 cupcakes
Stir-fry Shanghai Rice Cake
I like to bite into these chewy rice cakes and I never fail to order this whenever I dine in a Shanghai/Szechuan restaurant. As I managed to get this from the Asian Grocers on my last trip I didn't hesitate to whip this simple yet delicious stir-fry! Incidentally, these frozen rice cakes are also available in Aeon supermarkets.
Recipe for Stir-fry Shanghai Rice Cake
- Ingredients
- 500 gm frozen rice cake, thawed
- 250 gm cabbage,cut
- 200 gm pork fillet, cut into strips
- 5 Shitake mushrooms, soaked, stemmed, cut into strips
- 4 pips of garlic, chopped
- 3 to 4 cups of water
- 1 tsp each of Chinese cooking wine, cornflour and light soya sauce
- 1/2 tsp oyster sauce and sesame oil
- 1/4 tsp each of salt and sugar
- A dash of pepper
- Fill a pot of water enough to cover the rice cakes. Boil over medium heat, simmer for about 10 mins. depending on doneness. Stir occasionally to prevent them from sticking.
- Once texture is desired, drain the water, give a it a cool bath in running tap water. Drain.
- In a pan, saute the garlic till fragrant, toss in the mushrooms, stir-fry, toss in the meat, stir-fry.
- Stir in the cabbage till it is cooked.
- Add in the drained rice cakes, mix thoroughly, add in some water. Stir to prevent them from sticking together.
- Add in some oyster sauce, light soya sauce, a bit of sugar and salt to taste.
- Drizzle on some sesame oil, dish out onto serving plates.
- Serve immediately with chilli oil. Will be great to go with our sambal belacan.
Dilmah Tea Loaf
As I've seen quite a number of Earl Grey Tea bakes on the internet so I thought I'll try to bake one with Dilmah Tea instead. I've been drinking Dilmah Tea for years and since it's on hand, I just used it in this bake. To me tea is tea, only a different brand and a different flavour. This is a very simple recipe, you don't need to cart out your mixer, all you've got to do is to just mix up all the ingredients in a mixing bowl, pour into a pan and bake. It's that easy. Minimum labour yet with a handsome reward ..... a delicious tea bread for your tea, breakfast or snack!
Recipe for Dilmah Tea Loaf
- Ingredients
- 175 ml Dilmah Tea
- 175 gm mixed dried fruits - dates, sultanas, prunes, dried pineapple, chopped
- 1 egg
- 135 gm plain flour
- 1 tsp baking powder
- 70 gm light brown sugar
- Demerara sugar + 1/2 tsp cinnamon to sprinkle on top
- Soak tea with the dried fruits, overnight.
- Sift the flour with the baking powder, mix in the brown sugar.
- Add in the egg, mix well.
- Add in the dried fruits, mix thoroughly.
- Pour batter into a well greased or lined loaf tin and bake in a preheated oven @ 180 deg.C for 40 to 50 mins. Test with a skewer till it comes out clean.
- Once completely cooed, remove from tin and wrap in parchment paper and store in air-tight container overnight. Cut with a serrated knife to serve.
I'm submitting this post to Aspiring Bakers # 30: It's Tea Time! (April 2013)
hosted by Food Playground
Label:
Bread and Buns,
Cakes,
Fruits,
Tea Bread,
Tea.
Green Tea Ice Cream
This is certainly heaven in a scoop, most welcome in this hot, crazy weather. I can assure you that no one can muster the willpower to stop at savouring just one scoop of this gooey, green tea flavoured ice cream!
Recipe for Green Tea Ice Cream
- Ingredients
- 3/4 cup milk
- 2 egg yolks
- 5 Tbsp sugar
- 3/4 cup whipping cream
- 1 Tbsp matcha/green tea powder
- 3 Tbsp hot green tea OR water
- A pinch of salt
- Mix hot green tea with matcha powder, set aside.
- Whisk egg yolks with sugar, till pale and light.
- In a saucepan, whisk cream and milk till smooth. Cook on low heat till milk just begins to foam up. Remove from heat.
- Pour milk mixture slowly into the egg mixture, stirring continuously so as not to cook the eggs. Stir in the green tea paste, mix well.
- Pour mixture back into the saucepan, cook on low heat stirring with a wooden spoon till mixture can coat the back of the wooden spoon. (Test by drawing a line through the middle of the custard).
- Immediately remove from heat, stir for a few minutes so as not to overcook.
- Cover with cling wrap, let cool to room temperature, refrigerate overnight.
- Churn for 30 mins., in the ice cream maker or according to the instructions of your ice cream maker.
I'm submitting this post to Aspiring Bakers # 30: It's Tea Time! (April 2013)
hosted by Food Playground
Orange & Pumpkin Cake
This recipe actually calls for Rhubarb and Orange but since I couldn't find Rhubarb here, I substituted with Pumpkin instead. I was not disappointed as the bright orangish pumpkin helped gave the cake a more vibrant colour which made it attractive as well.
This cake tastes best on the day it's baked. Heat up any leftovers and you won't know the difference!
Recipe for Orange & Pumpkin Cake
- Ingredients
- 300 gm plain flour
- 2 tsp baking powder
- 120 gm butter
- 130 gm sugar
- 2 tsp orange zest
- 1 tsp vanilla
- 2 eggs
- 1/2 cup milk + 1/2 tsp bicarbonate of soda (mix well)
- 50 to 100 gm pumpkin, peeled and sliced
- Icing sugar (optional)
- Sieve flour with the baking powder, set aside.
- Beat, butter, sugar, zest and vanilla till light and fluffy.
- Add eggs one at a time, mix well.
- Combine milk and bicarbonate of soda in a small bowl. Add this into the butter mixture, mix well.
- Fold in sifted flour, mix thoroughly. (Consistency of batter is dropping but thick).
- Pour this mixture into a lightly greased and floured 8 inch springform pan.
- Arrange the pumpkin slices on top, pressing slightly.
- Bake in a preheated oven @ 180 deg. C for 45 to 50 mins. Let cool in pan for 10 mins. before unmoulding and transferring onto a wire rack to cool completely.
- Lightly dust the cake with icing sugar before serving.
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