Sweet and Sour Pig Maw 酸甜猪肚-en

Hi all, sorry for not updating my blog for almost 2 months. Just realized that my blog also celebrate 10th years anniversary this year. After 10 years , time for me to slow down . I still cooking and baking, mostly bake sourdough , my new favourite ^_^. I still trying out new dishes and new cakes sometime. Like this simple sweet and sour pig maw, a dish that was inspired from a restaurant located at Klang.

For this dish, you have to use cooked pig maw. So the best way is when you cook Pig Maw pepper soup , you can cook more and save some to cook this dish, or use the leftover. So this dish best  to cook during CNY ^_^.

It will be nice if you also add some fresh pineapple (something like sweet and sour pork ). I omit it this time because i was lazy to go out to get the pineapple , Lolz ..Anyway, anything cooked with sweet and sour sauce, will not go wrong, yum yum!

Sweet and Sour Pig Maw 酸甜猪肚

1 cooked pig stomach ~260g, cut into pieces

1 small cucumber, cut small chunks

1 red chili, cut into few pieces

1/4 onion, cut into pieces

2 garlic, chopped

2 slices ginger

For sweet and sour sauces

1 and 1/2tbsp chili sauce

1tbsp Tomato ketchup

1tsp Oyster sauce

1tsp white vinegar

1tsp Sugar or to taste

1/2tsp Salt or to taste

5tbsp water

Method

1.Mix all ingredients for sweet and sour sauces in a mixing bowl, set aside.

2. Saute garlic and ginger till aroma,  add in cooked pig maw , stir fry for a while.

3. Pour in sweet and sour sauces, bring to boil.

4. Add in cucumber, chili and onions , continue stirring till sauce thickens and all ingredients well coated with the sauces.

5. Dish out and serve hot or warm with steamed rice.

Homemade Chinese Pork Jerky (Bak Kwa) New recipe_2017 CNY_ 肉干_金鸡报春

After made this Bak Kwa several years, see old recipe here . I have simplified the recipe and have less seasonings. Now i prefer this new recipe instead.

Simple packing as a gift for relatives and friends ( inside use aluminium foil to wrap the Bak Kwa, so it is easy for the receiver to store them straight away into the fridge or freezer)

Homemade Chinese Pork Jerky (Bak Kwa) 肉干

*makes 18pcs, 2x tray size  13”x13” (4mm height)

900g minced pork ( with a bit fat (don't too much), mixed with softer meat like Mui Yok)

200g sugar

1tbsp oyster sauce

1 and 3/4tsp salt

2tbsp light soy sauce

1/2tbsp Chinese rice wine

1tsp dark caramel soy sauce

4tbsp golden syrup (you can replaced with honey)

Method

1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks (I used KA mixer this time). Blend and stir the mixture in one direction until the meat becomes gluey (very important to stir till gluey otherwise meat will break out during baking). Store in the fridge for at least one hour or overnight.

2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).

3. Bake at pre-heated oven at 160C for 15mins ( 2^nd rack from top). Remove from oven. Increase the oven temperature to 240c for grill function ( top heat only).

4. Wait it to slightly cool down, cut into your desired size and shape using scissor, knife or pizza cutter, place them back (bottom on top) in the same baking tray.

5. Grill each side at 240C for 10mins, from time to time, rotate the tray to have even browning.

6. Remove the pan from oven, immediately transfer Bak Kwa to another clean tray or serving plate, otherwise it will stick to the tray once cool down.

7. This Bak Kwa can store in room temp for 3-4 days, later than this, store in the fridge or freezer for later consumption.

Recipe by Sonia a.k.a Nasi Lemak Lover

Penang Lobak (meat rolls)_2017 CNY_ 槟城炸卤肉卷_金鸡报春

This is a real Penang Lobak that shared by my Penang friend's mother. When i first tasted this yummy rolls, I immediately requested for the recipe, and glad that her mom so kind sharing with me of her truly Penang Lobak recipe with her special method (scroll down to see what special ^_^). And this roll is perfectly to serve during CNY.

It is advise to use Kap Sum Yok (in Cantonese), the meat near the neck part. This part of meat is tender and nice.

Cut into short and thin strips

Add in diced jicama and onions

What special in her recipe? She use Hoen Kwe (green bean flour) and also try to use good and nice five spices powder. I used this brand that she bought all the way from Penang for me, Thank you very much auntie !

Another special method from her, place a spring onion in a roll. So clever of her !

Penang Lobak 槟城炸卤肉卷_金鸡报春

*makes ~53 rolls, (~6”x9” each roll)

3 large sheets of dried beancurd skin (non salt type), cut into 16pcs per sheet

1.5kg pork meat (use Kap sum meat or neck part), cut into short and thin strips

300g jicama / turnip / yam bean, diced

170g onion, diced

6tsp five spices powder (I used Pok Oy Thong)

1tsp white pepper 

2tbsp salt or to taste

3tsp light soy sauce 

5tbsp sugar or to taste

6tbsp Hoen Kwe flour / green bean or pea flour (you may replace with corn starch)

2 eggs ( A size)

Few sprigs of spring onions, cut it lengthwise 4-5”

Flour + water=glue, for seal purposes

Method

1. Mix all ingredients together except spring onion.
2. Spoon the mixed ingredients and put on to the bean curd skin, then top with spring onion. Roll the bean curd skin and seal the edges with flour water glue to secure the roll.
3. To store the lobak, line lobak in a plastic container side by side. If need to stack, line cling film between each layer. Store in the freezer.
4. Deep fry the lobak rolls over low heat till golden brown. Drain on paper towel. Serve warm.

Thanks to Elvina's mother, Recipe by Sonia a.k.a Nasi Lemak Lover