Teochew braised soy duck

Baby is a teochew. He is proud to be one and enjoy eating anything origins from the dialect. The only funny thing is he doesnt speak. (MAHAHAHAHAHA!!!) He speaks more hokkien instead. All thanks to ME! Under my supervision and guidance, his style of speaking hokkien is so like my MOM!! ehehehhehe...

Alight!! Enough of the nonsense. Here come the ingredient list!

Ingredient:
-duck (We bought 1 whole duck but i only cooked half as there is only 2 of us.)
- 1 cinnamon stick
- 1 small piece of ginger
- 2 garlic (not whole cloves. just 2! :))
skin left on, lightly bruised
- 3 cups water
- 2 tbsp sugar

Marinate:
-2 tsp five spice powder
- 1/2 tsp salt
- 60mL dark soya sauce
- 2 tbsp light soya sauce

Method:
- Wash duck and remove any loose fatty fat. (Impt to remove fat. if not the whole sauce will be very oily.)
- Mix well the marinate and rub into the duck. (Not necessary will use all the marinate sauce. Save for later use.)
- Leave for 2 hours with occasional turning and rubbing.
- Heat up wok, put sugar and 2 tbsp of water and cook until it begins to caramelise.
- Add in remaining water, garlic, cinnamon stick, and marinate sauce.
- Put duck in the wok, together with ginger which supposed to be tuck inside the duck.
(I used half a duck, so i just throw the ginger in.)
- Cover and simmer until duck is tender. (approx. 1.5 - 2 hours.)
- Turn the duck from time to time.
- U may add additional water as the sauce tends to thicken after some time.


Serve with steam rice or porridge - the Teochew style!

Zesty pork chop

I am desperately wanting to finish up the bit of Italian dressing in my fridge. So I came up with this! But i think i read this recipe somewhere which I cant remember.

Ingredient:
- Pork chop (Only cut the pork when it is cooked)
- Italian dressing
- soya sauce
- dash of pepper

I didnt include the amount of ingredient to be added. Pls bear with me cos i didnt do any measurement. But the key point is the Italian dressing. Just Add!

Method:
- Marinate the pork with italian dressing, soya sauce and pepper overnight.
- Drain the pork chop and set the sauce aside.
- Heat up the frying pan.
- Add oil and garlic. Fry till fragrant.
- Fried the pork chop till cooked. (Cover the pan works better.)
- Drain and place on plate.
- Cut the pork chop into smaller pieces.
- Back to the frying pan, make sure that the pan does not contain too much oil.
- Add in the sauce and fried.
- Serve over the cooked pork chop

Taste really citrus.
Get drown with the dressing!

Mee Hoon Kueh / Mien Fen Guo

Been eating too much fried food lately which accounts for my sore throat. I prepared this last nite for this morning breakfast. It is easy to make and no machine nor mixer is needed. Work with just your hands!

Making of the Mien Fen Guo

Ingredient:
- 75mL water
- 1/2 tsp salt
- 1 egg
- 320g plain flour (sieved)

Method:
- Add water and salt to eggs and beat gently.
- Pour egg mixture into plain flour gradually. Mix and knead till a smooth dough is formed.
- Cover dough with a wet cloth and leave at room temperature for 30 minutes.
- Knead again and leave aside for another 2 hours and is ready to use.
- Store in fridge. (To maintain freshness, use within 2 days.)
- Tear dough into small pieces and stretch them until thin.
- To cook, put pieces into boiling soup one at a time.

I prepared soup stock using ikan bilis. When preparing the mee hoon kueh, boil the small pieces of dough in the stock and serve with minced meat and vege. Oh! Don forget the egg and some fried onion, shallot. Fried ikan bilis will be a bonus.

Dry mee hoon kueh can be done too. Simply boil the dough and mix in some chilli paste, dark soya sauce and shallot oil. Getting the right chilli paste is important here.

Sweet and Sour Pork

My first post of a brand new blog!
This site would serve as a compilation of my recipes and sharing it with many others. Most imptly, i am able to learn from many other food lovers and people having the same interest!

Sweet and sour pork. Also known as 咕嚕肉 is a common dish we get to eat in zi char stall in hawker centre. My papa's 咕嚕肉 is awesome! >__<

Whenever we are far away from home, we miss home food. Whenever we are home, we miss outside food. How ironically humans are isn't it?

We definitely aren't influenced by the recent Swine Flu and have sudden craving for sweet and sour pork. Making ur own sauce aren't that hard either. :)

Ingredients:

-pork tenderloin (Cut into bite sizes and those with abit of fats taste better.)

-1 tomato

-1/4 capsicum (green or red is up to u. I used green cos tomato is red already. A mixture of colour is always appealing.)

-some cucumber (Cut into cubes)

-1/4 onions

-Some garlic

Marinate:
-light soy sauce
-pepper
-cornflour

Frying Batter:
-1 egg
-Plain flour
-Oil

Sauce:
-2 tablespoons tomato ketchup
-1/4 cup sugar
-2 tablespoons light soy sauce
-1/4 teaspoon salt
-1/2 cup water
-1/4 cup white vinegar
-some corn starch dissolve in water for thickening

Methods:
- Cut the pork into pieces and marinate for at least 30 minutes. (I left it there for almost 2hours i think and went to do my stuff.)

- Heat up a great amount of oil for deepfrying. At the same time, mix in the egg into the marinated pork and coat on plain flour.

- Deep-fry till golden brown and drain the pork on paper towels.

- Heat up the frying pan and stir in some garlic, follow by the onions, capsicums, tomato and cucumber. Mix the sauce well and add to the frying pan.

-When the sauce is almost done, add the pork in and stir well.

-Ready to serve with steam rice. :)

Vegetables is a must. Sambal lady's finger. Simple and yum yum.


I prepared this braised eggs and mushroom since last nite. Delicious too!

A simple and yummylicious dinner. :)