(GPGT) RR Home Kitchen

[RoyalRookie]

Happy Holidays Peeps!!!

 

[AristroCats]

Happy Holidays to you and your family RoyalRookie!

 

[RoyalRookie]

Classic baked ham!!

 

[RoyalRookie]

Happy Holidays to you and your family RoyalRookie!

Happy Holidays and blessed new year to you and fam too!!

 

[SerSiTiv]

Wow, share some pointers next time. Great job on the presentation.

 

[chows99]

I want to share a home receipe;

Here is @Nancy Wei's recipe which I used for reference.

Dr, D best braised pork belly & yam dish is d Hakka version from East Malaysia. Far better than d West Malaysian Hakka n HK Cantonese versions. Below is my mum's recipe. She was a Hakka from Sabah.

A few tips:
- D good dish takes at least 2 days to prepare.
- D cooked dish must be left to mature for 2-3 days before it is eaten.
- Use d best Chinese rose wine (Mei Kwai Low) - d one in a ceramic bottle with a lady fairy, not d cheap glass bottle variety.
- D spices must freshly ground.
- D yam must be d powdery type.
- D dish must have plenty of gravy, as d yam absorbs d gravy.
- Use a round bowl (not other shapes or a flat-bottom dish) to steam d dish. Before eating, d dish is inverted onto a plate to display its beautiful pork-yam layering. Garnish with cilantro which gives d dish extra oomph.

My mum's recipe.

1.5kg Q Nyuk (Hakka version)
For 3 x 18-cm bowls

INGREDIENTS
1.5kg thick pork belly
1.2kg yam (the "powdery" type)

A) Meat browning sauce
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
Oil for deep-frying

B) Marinade/sauce
3 Tbsp chopped garlic
3 Tbsp chopped shallots
9 cubes (130g) Nam Yee (mashed)
3 Tbsp Tau Cheong
2 tsp 5-spice powder
1 star anise (crushed)
1/2 Chinese candied orange - chopped
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
2 tsp pepper
3 Tbsp rock sugar dissolved in 300ml hot water
3 Tbsp Chinese rose or Shaoxing wine

COOKING METHOD
A) Browning the meat
- Cut pork belly into 2 slabs (about 10cm) along d grain.
- Parboil for 10 mins. Drain n prick d skin with a sharp fork.
- Smear meat browning sauce all over pork belly. Sit it on a metal to drain off excess liquid before deep-frying. This is to prevent unnecessarily oil splatter during frying.
- Deep-fry pork belly until brown. Skin side down. Baste oil over meat. Do not deep-fry d lean part of the pork belly.
- Soak pork belly in ice-water bath for 15 mins. Remove, pat dry with paper towel n cut into 2-cm slices.

B) Marinade/Sauce
- Fry garlic n shallots. Add Nam Yee, Tau Cheong, candied orange, 5-spice, star anise and pepper. Fry till fragrant.
- Add light and dark soy sauce, and rock sugar. Continue frying. When sauce is fully incorporated, add wine.
- Marinade the pork belly slices with half the sauce. Mix well. Marinade overnight

C) Yam Preparation (next day)
- Wash yam b scrub clean. Dry with paper towel. Peel n cut into 2-cm slices (same size as meat slices).
- Deep-fry till slight brown. Place on paper towel.

D) Arrangement and Steaming
- Arrange meat n yam slices alternately in a deep round bowl. Skin facing down. Spoon the remaining sauce over the meat n yam.
- Cover with tin foil n steam for 3 hours.
- Cool n refrigerate. It tastes better after it has "matured" for 2-3 days.
- Reheat: Steam for 1/2 hour. Sit for 15 mins before inverting onto a plate. Garnish with coriander leaves.

 

[RoyalRookie]

Hwahhhh got pic not?

I want to share a home receipe;

Here is @Nancy Wei's recipe which I used for reference.

Dr, D best braised pork belly & yam dish is d Hakka version from East Malaysia. Far better than d West Malaysian Hakka n HK Cantonese versions. Below is my mum's recipe. She was a Hakka from Sabah.

A few tips:
- D good dish takes at least 2 days to prepare.
- D cooked dish must be left to mature for 2-3 days before it is eaten.
- Use d best Chinese rose wine (Mei Kwai Low) - d one in a ceramic bottle with a lady fairy, not d cheap glass bottle variety.
- D spices must freshly ground.
- D yam must be d powdery type.
- D dish must have plenty of gravy, as d yam absorbs d gravy.
- Use a round bowl (not other shapes or a flat-bottom dish) to steam d dish. Before eating, d dish is inverted onto a plate to display its beautiful pork-yam layering. Garnish with cilantro which gives d dish extra oomph.

My mum's recipe.

1.5kg Q Nyuk (Hakka version)
For 3 x 18-cm bowls

INGREDIENTS
1.5kg thick pork belly
1.2kg yam (the "powdery" type)

A) Meat browning sauce
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
Oil for deep-frying

B) Marinade/sauce
3 Tbsp chopped garlic
3 Tbsp chopped shallots
9 cubes (130g) Nam Yee (mashed)
3 Tbsp Tau Cheong
2 tsp 5-spice powder
1 star anise (crushed)
1/2 Chinese candied orange - chopped
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
2 tsp pepper
3 Tbsp rock sugar dissolved in 300ml hot water
3 Tbsp Chinese rose or Shaoxing wine

COOKING METHOD
A) Browning the meat
- Cut pork belly into 2 slabs (about 10cm) along d grain.
- Parboil for 10 mins. Drain n prick d skin with a sharp fork.
- Smear meat browning sauce all over pork belly. Sit it on a metal to drain off excess liquid before deep-frying. This is to prevent unnecessarily oil splatter during frying.
- Deep-fry pork belly until brown. Skin side down. Baste oil over meat. Do not deep-fry d lean part of the pork belly.
- Soak pork belly in ice-water bath for 15 mins. Remove, pat dry with paper towel n cut into 2-cm slices.

B) Marinade/Sauce
- Fry garlic n shallots. Add Nam Yee, Tau Cheong, candied orange, 5-spice, star anise and pepper. Fry till fragrant.
- Add light and dark soy sauce, and rock sugar. Continue frying. When sauce is fully incorporated, add wine.
- Marinade the pork belly slices with half the sauce. Mix well. Marinade overnight

C) Yam Preparation (next day)
- Wash yam b scrub clean. Dry with paper towel. Peel n cut into 2-cm slices (same size as meat slices).
- Deep-fry till slight brown. Place on paper towel.

D) Arrangement and Steaming
- Arrange meat n yam slices alternately in a deep round bowl. Skin facing down. Spoon the remaining sauce over the meat n yam.
- Cover with tin foil n steam for 3 hours.
- Cool n refrigerate. It tastes better after it has "matured" for 2-3 days.
- Reheat: Steam for 1/2 hour. Sit for 15 mins before inverting onto a plate. Garnish with coriander leaves.