Waxed Meat (Lap Yoke)

Ingredients:

600g streaky pork

4 pieces raffia string

Seasoning:

75ml sweet black soya sauce

75ml black soya sauce

11/2 tbsp salt

2 tsp sugar

1 tbsp ‘Golden Flower’ Chinese wine

1/4 tsp saltpeter

2 tsp warm water

Method:

1.  Cut streaky pork into 4 pieces, each about 1 cm thick.  Prick meat all over with a fork.

2.  Bring a pot of water to a boil,  add the four pieces of meat and scald them.

3.  Remove and place meat in a pot.  Add saltpeter which has been dissolved in warm water and rest of seasoning.  Mix well and use a heavy object to press the meat for 12 hours.

4.  Poke a hole through one end of each piece of meat and tie with a raffia string.  Hang to dry in the sun for 4-5 days.

Waxed Sausage (Lap Cheong)

Ingredients:

600g pork fillet

60g pork fat

20g sausage casing

some rafia string

Seasoning:

1 tbsp Chinese rose wine

2 tbsp light soya sauce

2 tsp salt

2 tsp sugar

1/4 tsp saltpeter (optional)

2 tsp warm water (to dissolve saltpeter)

Method:

1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. Drain.

2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.

3. Place sliced meat into a big bowl. Firstly, add in the saltpeter solution and mix well. Next, add in the rest of the ingredients and mix thoroughly. Leave to marinate overnight.

4. Tie off one end of sausage casing, attach a funnel to the other end and gather sausage casing on funnel tube. Stuff marinated meat into casing. Squeeze to distribute filling evenly throughout the casing. When it is about 12-15 cm long, cut it off and tie with a raffia string. Prick generously on all sides of sausages to expel air.

5. Boil a pot of water. When boiling, put in the sausages to scald it. Remove and hang outside to dry or in a well-circulated area for 4 to 5 days.

6. Sausage may be steamed, deep-fried or baked, all over low heat for about 8 minutes. To serve, slice into paper-thin pieces.

Roasted Sausages

Ingredients:

150g lean meat

150g pork fat

150g liver

10g sausage casing

Seasoning:

1 clove garlic, ground

1 shallot, ground

2 tsp ground soya bean paste

1 tbsp Chinese rose wine

1 tbsp Hoisin sauce

1 tsp sesame oil

1/2 tsp pepper

1/2 tsp spice salt

1/2 tbsp sugar

1 tbsp cornflour

Gravy:

2 tbsp maltose

1 tbsp sugar

2 tbsp water

Method:

1.  Mix maltose and  sugar with water and steam till dissolved.  Set aside for later use.

2.  To make spice salt:  Heat a frying pan with 1 tbsp salt till hot then add 1/2 tsp 5-spice powder and fry over low heat till aromatic.

3.  Soak sausage casing with warm water till soft, then fix it to water tap.  Rinse until it is clean then hang up to keep dry.

4.  Cut pork fat into small pieces and season with 1 tbsp sugar for 6 hours.  Blanch in boiling water and drain for use.

5.  Cut liver into small pieces and season with 1 tbsp ginger juice.

6.  Place cut lean pork, liver and pork fat into a big bowl,  add seasoning ingredients and mix thoroughly.  Marinate for 30 minutes.

7.  Tie off one end of sausage casing.  Attach a funnel to the other end and gather sausage casing on funnel tube.  Stuff marinated meat into casing, squeeze to distribute filling evenly throughout the casing.   Prick sides of sausage with a needle then  knot at every 10-12cm intervals.

8.  Rinse in warm water and drain.  Soak sausages for half an hour in 1 tbsp water mixed with 1/4 tsp red colouring.

5.  Place sausages on a metal rack and roast in preheated oven at 180 C for 20 minutes.  Remove and dab with gravy (1), turn over and roast for a further 10 minutes or until cooked and golden brown.  Leave to cool, slice and serve with remaining gravy.   

Pork Rendang

Ingredients:

500g pork

200ml thick coconut milk

1 tbsp coriander seeds

1 tbsp tamarind juice

Seasoning:

2 tbsp sugar

1/2 tbsp salt

Method:

1.  Boil pork in water for 5 minutes.  Rinse and drain.  Slice to 2.5 cm thick pieces and tenderise with the back of a cleaver.

2.  Place pork in a pan with the coconut milk, coriander seeds, salt and sugar and tamarind juice and bring to a boil.

3.  Boil till pork is tender and gravy dries up.  Dish up and deep-fry for 2-5 minutes.

Rendang Padang

Ingredients:

500g beef (topside)

1 cup grated coconut, skinned

2 daun limau purut (kaffir lime leaves)

2  daun kunyit  (tumeric leaves)

2 stalks serai, crushed (lemon grass)

2-3 bowls coconut milk

1 tsp tumeric powder

4 tbsp oil

Ingredients to blend:

20 dried chillies or use

1 tbsp chilli powder

10 shallots

5 cloves garlic

2.5 cm piece lengkuas (galangal)

2.5 cm piece ginger

Method:

1.  Cut beef into big pieces, rinse and and drain.  Season with 1 tsp tumeric powder and some salt.

2.  Fry grated coconut in a dry pan until brown, then blend till fine.

3.  Heat 4 tbsp oil in pan and fry the blended ingredients until well cooked.

4.  Add in the leaves,  crushed serai and seasoned beef  and fry until the oil comes out.

5.  Add in the coconut paste and 2 bowls coconut milk.  Cover and simmer over low heat until meat is tender and the gravy is thick. (Add a bit more coconut milk if gravy dries up before meat is cooked).

6.  Add salt and sugar to taste.

Sweet And Sour Lychee Pork

Ingredients:

300g pork belly

1 red caspium, cut into pieces

1 green caspium, cut into pieces

1 big onion, sliced

1 carrot, cut into slices

1 can lychee, drained and reserve the syrup

Marinade:

1/2 tbsp light soya sauce

1/2 tsp sesame oil

1/2 tsp salt

1 tsp cornflour

a dash of pepper

1 egg

Seasoning Sauce:

3 tbsp tomato sauce

2 tbsp chilli sauce

1 tbsp lime juice

1 tbsp light soya sauce

100ml lychee syrup

3 tbsp water

Method:

1.  Remove the skin of belly pork.  Wash and drain.  Tenderise pork with the back of a cleaver and cut into cubes.  Marinate with marinate for 30 minutes.

2.  Coat pork cubes with cornflour and deep-fry in hot oil until very crispy.  Dish and drain.

3.  Leave 1 tbsp oil in the wok, add in the onions, carrots, red and green caspiums and stir-fry until fragrant.  Add in the seasoning sauce and bring to a boil.  Boil until sauce is thick.

4.  Add in the fried pork cubes and lychee.  Stir till well mixed and dish up.

Stir-fried Beef With Celery

Ingredients:

500g beef fillet, sliced

1 celery stick, sliced thickly

1 big onion, halved and sliced

1 red chillie, seeded and sliced

few slices ginger

2 tbsp oil

Seasoning:

1 tbsp chinese rice wine

1 tbsp sesame oil

1 tsp salt

1 tsp pepper

4 tbsp water

Method:

1.  Heat 2 tbsp oil in wok and fry the sliced ginger and onion.  Add beef and fry over high heat for 30 seconds.

2.  Add in the celery and fry for another 30 seconds.

3.  Add seasoning and mix well.  Bring to a boil and cook until the liquid dries up.

Chilli Con Carne

Ingredients:

500g minced beef

2 large onions, diced

1 medium-sized tin tomato soup

1 medium-sized tin red kidney beans

1 tbsp curry powder

1 clove garlic, chopped

salt and pepper to taste

Method:

1.  Heat saucepan with 2 tbsp butter.  Fry garlic till fragrant, add onions and fry till soft. 

2.  Mix curry powder into a paste with a little water.  Add to (1) and fry for a few minutes.  Add in minced meat and fry for about 10 minutes.

3.  Add in the tomato soup and red kidney beans.  Simmer for about 20-30 minutes.

4.  Season with salt and pepper to taste.

5.  Serve with French Loaf.

Spicy Beef Stew

Ingredients:

500g stewing steak

300g french beans, sliced

8 potatoes, quartered

2 carrots, sliced thickly

2 large onions, quartered

1/2 cabbage, sliced

1 tsp mustard seeds

1/2 tsp pepper

a stick of cinnamon

a pinch of salt

1 litre water

Method:

1.  Cut beef steak into pieces and tenderise with the back of a cleaver. 

2.  Bring 1 litre of water to a boil.  Add in the stewing steak, cinnamon stick and salt and boil until meat is half-cooked.

3.  Add the carrots and potatoes and cook until tender.

4.  Add in the cabbage, french beans and onions.  Boil on medium heat until the meat is tender. 

5.  Blend the cornflour, mustard seeds and pepper into a fine paste with a little water.

6.  Thicken stew with cornflour mixture.

7.  Serve with toasted garlic bread.

Belly Pork With Salt Fish Bones

Ingredients:

300g salt fish bones

300g belly pork

4 pieces firm soya bean cakes (tau kua)

1 big piece ginger, smashed

5 cloves garlic, smashed

3 rice bowls water

Method:

1.  Clean and soak salt fish bones in 3 rice bowls water.  Retain water for later use.

2.  Blanch belly pork in boiling water.  Wash and cut into 3-cm pieces.

3.  Cut firm soya bean cakes into quarters.

4.  Heat 2 tbsp oil in cooking pot.  Saute smashed ginger and garlics till slightly brown and fragrant. 

5.  Add in pork and stir-fry for a few minutes.  Add in the salt fish bones and the water.  Bring to a boil.

6.  Add in soya bean cakes.  Cover pot, reduce heat and simmer till pork is tender.  Top up with more water if necessary.  (No salt is required as the salt fish water is already salty).

Note: My grandpa used to cook this dish in an earthern pot and it tasted delicious.

Curry Pork Ribs

Ingredients:

2 kg spare ribs

6 tbsp curry powder

250ml thick coconut milk

1000ml thin coconut milk

125ml cooking oil

Spices for frying:

2 stalks lemon grass, bruished

2 cardamons

1 piece star anise

1 small piece cinnamon

Ingredients to blend:

35 shallots

5 cloves garlic

5 buah keras

30 dried red chillies, soaked

2.5 cm piece ginger

2.5 cm small piece lengkuas

Seasoning:

3 tsp salt

1/2 tsp vetsin

Method:

1.  Blanch spare ribs in boiling water.  Wash and drain.

2.  Heat oil and fry spices, lemon grass and blended ingredients for 5 minutes.

3.  Add spare ribs, stir-fry, adding the thin coconut milk, salt, vetsin and curry powder.

4.  Cook till ribs are tender.  Lastly add in the thick coconut milk.

Fried Spicy Meat

Ingredients:

500g lean meat

a pinch of five spice powder

Seasoning:

1 tsp salt

1 tsp sesame oil

1 tsp light soya sauce

2 tsp dark soya sauce

1 tbsp ginger juice

3 tsp sugar

pinch of pepper powder

1 tbsp cornflour

Method:

1.  Wash and cut lean meat into thin slices.

2.  Mix sliced meat with the five spice powder and seasoning and mix well.  Leave to marinate for 4 hours.

3.  Deep fry meat in hot oil for 5 minutes.

Steam Pork Ribs With Salted Black Beans

Ingredients:

 500g pork ribs

2 tsp bicarbonate of soda

2 tbsp ‘tau see’

3 cloves garlic, chopped

2 red chillies, sliced

Seasoning:

2 tbsp Hua Teow Chiew

1 tsp sesame oil

1 tsp vetsin

2 tsp sugar

1 tbsp light soya sauce

1 tbsp cornflour

1 tbsp cooking oil

Method:

1.  Cut pork ribs into small cubes, place in a container with bicarbonate of soda and some water and leave to soak for 15 minutes.  Wash and drain dry.

2.  Wash ‘tau see’ (preserved black soya beans) to remove excess salt.

3.  Place pork ribs into a container, add in the chopped garlic, sliced chillies, ‘tau see’ and seasoning.  Mix thoroughly and leave to marinate for 15 minutes.

4.  Arrange pork ribs in a steaming bowl and steam over high heat for 15 minutes.

Fried Minced Pork With Pickled Onion

Ingredients:

300g minced pork

200g pickled onions, chopped

3 red chillies, chopped

2 stalks spring onions, chopped

1 tbsp minced garlic

Seasoning:

1 tbsp oyster sauce

1 tbsp light soya sauce

2 tbsp sugar

1/4 tsp pepper

1 tbsp rice wine

2 tbsp oil

Method:

1.  Heat 2 tbsp oil in a wok and saute minced garlic till fragrant.  Add in minced pork and stir-fry until aromatic.  Splash with rice wine and stir well.

2.  Add in the seasoning , stir-fry for a while.  Add in chopped pickled onions and chopped chillies, stir fry until aromatic and dry.  Lastly add in chopped spring onions, stir well and dish up.

Steamed Spare Ribs With Preserved Olive

Ingredients:

500g spare ribs

5 “Nam Kor” preserved olive

4 cloves garlic

1 red chilli

5 bird eye chilli

Marinade:

1 tbsp oyster sauce

1/2 tbsp light soya sauce

1 tsp pepper

1 tsp sugar

1/4 tsp sesame oil

11/2 tsp rice wine

1 tsp tapioca flour

Method:

1.  Rinse spare ribs and cut into small pieces, drain well.  Add in marinade and mix well.  Leave to marinade for 20 minutes.

2.  Arrange pork ribs in a steaming bowl.  Add in coarsely chopped preserved olive, chopped garlics and chillies and mix well.

3.  Steam over high heat for approximately 20-25 minutes until cooked.

Braised Pig Trotter With Red Dates

Ingredients:

1 pig trotter, deboned

3 cloves garlic

20-30 pieces red dates, stoned

50g lotus seeds

5 pieces dried mushrooms

1 piece star anise

1 piece cinnamon stick

300ml water

4 tbsp light soya sauce

2 tbsp oyster sauce

1/2 tbsp sugar

Marinade:

1 tsp five spice powder

1 tbsp dark soya sauce

2 tbsp light soya sauce

1/2 tsp salt

dash of pepper

Method:

1.  Marinate pork trotter with marinade.  Leave aside for 1 hour.

2.  Wash and soak mushrooms for 15 minutes till softened, wash and squeeze dry.  If using dried lotus seeds, soak them in water till softened.

3.  Heat some oil in wok and fry marinated pork trotter till brown.

4.  Add in rest of ingredients and leave to braise over slow fire for 3-4 hours.

Babi Masak Assam

Ingredients:

1 kg lean pork belly with skin

4 stalks serai, crushed

2 tbsp taucheo, pound till fine

5 pieces daun limau perut (lime leaves)

Ingredients to be blended:

200g shallots

40g buah keras (candle nuts)

20g kunyit (tumeric), sliced

3 fresh red chillies

5 dried chillies, soaked till soft

Seasoning:

2 tbsp sugar

1-2 tsp salt or to taste

200g assam + 500ml water

4 tbsp oil

Method:

1.  Blanch pork, wash and cut into smaller pieces.  Add assam paste to water, knead well and strain out juice.

2.  Heat oil in saucepan, add 1 tsp salt followed by the crushed serai and fry for 2 minutes till fragrant.  Add in blended ingredients and stir fry all the time till the spice mixture is cooked and fragrant.

3.  Add pounded taucheo and stir fry for 2 minutes.  Add in the pork and stir fry for 10 minutes, adding more oil if the mixture seems dry.

4.  Add the tamarind juice and sugar and simmer for half an hour till gravy thickens and pork is tender.  Taste before adding additional salt and sugar.  Lastly add in the limau perut.

Gold Coin Meat

 Ingredients:

500g pork fillet (bah tau)

500g thick pork fat

500g ham

Seasoning:

8 tbsp dark soya sauce

4 tbsp honey

4 tbsp sugar

1 tsp five-spice powder

Method:

1.  Slice pork fillet to pieces and beat lightly with the back of a knife.  Slice ham and pork fat into pieces also.

2.  Season all the meat pieces with the seasoning for an hour.

3.  Use a skewer and put 1 piece pork fillet, 1 piece pork fat, 1 piece ham and repeat till all meat is used up.

4.  Grill till meat is brown and cooked.

Earthern Pot Liver

Ingredients:

5oog pork liver

5 pieces shallots

5 cloves garlic

5 slices ginger

 1 stalk spring onions ( cut into 4cm lengths)

11/2 tbsp oil

Marinade for liver:

1/2 tbsp oyster sauce

1 tsp salt

1 tsp sugar

1 tsp sesame oil

1 tsp light soya sauce

1 tbsp ginger juice

dash of pepper

1 tbsp chinese rice wine 

Method:

1.  Wash liver and slice thickly.  Marinate for 5 minutes.

2.  Heat a clay pot till hot, put in 11/2 tbsp oil.  When oil is hot, add in smashed shallots and garlics and ginger slices and stir-fry till brown and fragrant.  Add in marinated liver slices and stir-fry till liver is 3/4 cooked then add in the chinese wine and shopped spring onions.  Cover and allow to cook for a minute. 

Stewed Pork

Ingredients:

1 kg pork chop

15 dried mushrooms

10 water chestnuts

2 pieces sugar cane (about 6″ long)

1 piece dried tangerine peel

3 cups cooking oil

cornflour for coating meat

3 cloves garlic

Seasoning:

1 tbsp oyster sauce

1 tbsp light soya sauce

2 tsp sesame oil

1 tsp salt

1 tsp sugar

1 tsp pepper

1 litre water

Method:

1.  Soak mushroom in water till softened, wash and squeeze dry.  Remove skin of chestnuts and cut into slices.

2.  Remove excess fat from pork and cut into pieces about 2″ long.  Boil pork chop pieces in pot of boiling water for about 2 minutes.  Dish out and wash in running water, drain.

3.  Sprinkle pieces of chop with cornflour and deep fry in hot oil till brown. 

4.  Wash wok, reheat with 1 tbsp oil and add in the 3 garlic cloves and fry till fragrant.  Add in mushrooms, chestnut slices, tangerine peel and fried pork chops.  Add in seasoning and stir-fry well and transfer to a clay pot.

5.  Add in 1 litre water and the smashed sugar cane pieces and simmer over low heat till meat is tender.

Tong Choy Steamed Minced Pork

Ingredients:

500g minced pork (used half fat meat)

2 tbsp tong choy (preserved chinese vegetable)

1 tbsp garlic crisps

Seasoning:

1 tsp light soya sauce

1/2 tsp sugar

1/4 tsp pepper

3 tbsp water

2 tsp cornflour

Method:

1.  Mix minced meat with tong choy and seasoning ingredients and set aside for 15 minutes.

2.  Wet a dish, shake off excess water to prevent steamed meat from sticking to it.  Place seasoned meat on dish, spread out and level meat very gently with a wet metal spoon.

3.  Steam in a wok over rapidly boiling water for 15 minutes.  Garnish with garlic crisps.

Steamed Minced Pork With Salted Fish

Ingredients:

300g belly pork (skinned & minced)

50g mui heong salted fish (rinsed & diced)

2 tbsp young ginger shreds

1 red chilli (seeded & sliced)

Seasoning:

3 tbsp water

1/2 tsp salt

1/2 tsp sugar

1 tsp oyster sauce

1/4 tsp pepper

1/2 tsp chicken stock granules

2 tsp cornflour

Method:

1.  Combine minced meat with seasoning ingredients and mix until a smooth consistency is achieved.

2.  Arrange seasoned meat on a plate. Sprinkle with diced salted fish, sliced red chillies and ginger shreds.

3.  Steam over high heat for 20 minutes or until meat is done.  Remove and garnish with chopped spring onions and fried minced garlic.

Mui Choi Braised Meat

Ingredients:

300g pork sirloin (sliced)

300g sweet Mui Choi (dried salted mustard-cabbage)

80g ginger (cut into thin strips)

1 cup rice wine

3 cups water

2 tbsp sesame oil

1 tbsp soy sauce

Method:

1.  Soak the mui choi in water, wash clean, drain and cut into short lengths.

2.  Marinate the sliced sirloin with some sesame oil and soy sauce.

3.  Heat wok with sesame oil and saute ginger strips until golden brown, remove and drain off oil.

4.  Saute mui choi until fragrant, add in marinated meat, fried ginger shreds and water, bring to a boil.

5.  Add in rice wine and simmer on low heat until slightly dry.  

Minced Meat Bean Curd Balls

Ingredients A:

300g minced pork

1 Japanese egg bean curd, smashed

10g dried sole, fried, grounded

2 tbsp chopped water chestnuts

1 tbsp chopped spring onion

1 tsp cornflour

Ingredients B:

2 tbsp shredded black mushrooms

some sliced carrots

1 tsp minced garlic

6 stalks choy-sum, blanched, for garnishing

Seasoning A:

1 tsp salt and a dash of pepper

Seasoning B:

100 ml stock

1/2 tsp salt

1/2 tsp sesame oil

1 tsp cornflour

Method:

1.  Mix ingredients A and seasoning A thoroughly.  Shape mixture into small balls and arrange onto a greased steaming tray.  Steam for 10 minutes till cooked.

2.  Heat 1 tbsp oil in wok and saute minced garlic till fragrant. Add in mushroom shreds and stir well.  Add in seasoning B, carrot, bean curd balls and bring to boil.  Thicken with cornflour  mixture and bring to a boil.  Dish up and arrange on a serving platter. Garnish with blanched choy-sum.

Soya Sauce Pork

Ingredients:

600 gm pork

3 pieces fried tau pok

5 hard boiled eggs

4 canned pickled plum

2 Tbsp dark soya sauce

1/2 Tbsp chilli sauce

11/2 Tbsp sugar

3 Tbsp oil

1 tsp five-spice powder

1 tsp vetsin

1 tsp salt

2 bowls water

3 star anise

10 shallots (ground)

8 cloves garlic (ground)

1-inch giner (ground)

2 Tbsp taucheo (ground)

Method:

1.  Heat pot with oil and add ground garlic, ginger, shallots, taucheo, star anise and chilli sauce and fry till sauce is fragrant.

2.  Add pork and fry well.

3.  Add dark soya sauce, sugar, vetsin, 5-spice powder and water. Cook over High for 10 mins.

4.  Add hard boiled eggs and sour plums. Mix well and simmer over low heat for about 45 mins.

5.  Add tau pok or tau kwa, salt, vetsin and simmer until gravy is thick.