Pan-fried “Sek Pan” steakJune 16, 2012
Baby Pork Spareribs Cabbage soupAugust 30, 2012
‘Thui Kut’ is the upper part of the pig trotter mainly know as thigh bone. It is a choice part of the pig because of its smooth and moist texture, just like what chicken drumstick is to a chicken. Some other parts of the pork when pressure-cooked becomes dry and tough. Since I am still on the theme of Â quick and fuss free dinners, here is one for your pressure-cooker.
2 thigh bone with meat intact
1″ old ginger (smashed)
3 Tbsp oyster sauce
1 Tbsp dark soy sauce
10 dried chinese mushrooms (pre-soaked in water, drained)
1 handful of dried ikan bilis (anchovies)
5 dried squid tentacles
2 large dried scallops (pre-soaked in water, drained)
1 large mut choe (dried honey dates)
5 hoong choe (dried red dates)
1 litre of filtered water
sea salt and pepper
2 Tbsp corn flour for thickening (dissolve cornflour in some normal temperature water before adding to the boiling gravy)
- Saute the ginger, chinese mushrooms, anchovies, squid tentacles and scallops in olive oil and add the sauces.
- Place the thigh bones into the pressure cooker, pour in the saute stuffs and throw in the dates and fill up the pressure cooker pot with the filtered water.
- Cook using high pressure for 45 minutes.
- When it is done let the pressure reduce before opening the cooker. Season with salt and pepper. Thicken the gravy with cornflour, if preferred.