Steamed Caramel CupcakesOctober 7, 2006
Pineapple Prawn CurryNovember 6, 2006
I can’t remember when was the last time I cooked this appetizing dish but I remember growing up eating this lovely dish. It has all the crunchiness, spiciness, sweet and salty flavours all in one dish. One is bound to eat 2 bowls of rice with this dish.
Got myself a packet of preserved salted mustard green (the type with some leaves) and here goes …
300 gm pork belly (cut into bite size portions)
marinade for pork belly
- a dash ofÂ dark soya sauce
- 1 tsp light soya sauce
- 1 tsp sesame oil
- 1/2 tsp brown sugar
3 cloves of chopped garlic.
5 thin slices of old ginger.
3 bird eye chili (sliced, seeds removed).
1 packet salted mustard green – soaked in water to rid access saltiness, drained and sliced thinly. (Squeeze dry by hand)
- Heat wok without any oil, drain all access water from salted mustard green and fry till dry and slightly crunchy.
- Take it out of the wok and cool. (The process above is to maintain its crunchiness)
- Heat work and drizzle a little olive oil, throw in the chopped garlic, ginger and chili. Stir a while and dump in the cut up pork belly, fry until pork turn slightly brown (juices all sealed in).
- Add in the salted mustard green and continue to fry for another 10 minutes, adding a little hot water to keep it from drying up. (This dish has a little gravy)
- Sea salt, sugar and light soy sauce to taste.
- Serve with steaming white fluffy Basmathi rice.