Strawberry PieSeptember 19, 2006
Tomato Egg Drop SoupSeptember 28, 2006
400 gm pork belly (the leaner part with skin, blanche in boiling water)
2-3 bunches of baby pig intestines (blanche in boiling water)
4 hard boiled eggs (shelled)
1 can of abalone (sliced thinly and retain juice in can for stock)
6 dried chinese mushrooms (wash and soak in hot water for 10 minutes, retain water)
100 ml hot water
sea salt to taste
1 cup brandy (approx. 150 ml)
2 star anise
3 cloves garlic (smashed with skin)
1 cinnamon stick
8 black peppercorns (crushed slightly)
1 large dried oyster (rinsed throughly and chopped finely)
4 Tbsp scallop sauce or oyster sauce
Dark soy sauce
Light soy sauce
- Heat oil in wok and put in all of the Ingredient B, mushrooms and pork belly.
- Flip pork belly until seared, then add mushroom, water and bring to simmer for 10 minutes.
- Then add hot water and simmer for another 20 minutes.
- Pour in the abalone juice and put in the intestines (whole bunches) and eggs, simmer for another 15 minutes. Sea salt to taste. Leave to sit in the gravy for 1/2 a day and just heat up before serving.
- For a thicker gravy-like braise, thicken with a tsp of cornflour dissolved in filtered water. Pour in, stir and heat up before serving.
- To serve, slice pork belly into smallÂ pieces, trim intestine into bite-size pieces, pour in brandy and garnish with sliced abalone.