自制五香咸蛋 Home Made Salted Egg ( With Spiced )

Ingredients:
  10 nos      Eggs (or if u can find duck eggs)
  20 nos      Szehuan Peppercorn
    1 pc       Star Anise
    1 pc       Cinnamon Stick
    1 pc       Bay Leaf
780 g         Cold Water
  20 g         Rice Wine
200 g         Sea Salt
1 clean jar or a suitable container

Method:
1)  Boil Szehuan Peppercorn, star anise, cinnamon stick, bay leaf, salt and water until salt dissolved. Let the saline solution cool completely.
2)  Clean the eggs.
3)  Add in the rice wine to (1).
4)  Pour the solution into the clean jar and put in the eggs.
5)  Cover tight and leave it in a cool dark area for 60 days.
6)  Take out the salted eggs and keep in the fridge for future consumption.
7)  To test the saline solution is salty enough, u can just drop some cook rice into solution. If the rice float means it is good and salty enough.

脆皮烧肉Crispy BBQ Pork

材料: 
上皮材料
1.2公斤                        五花腩                    
1/2湯匙                        玫瑰露 或 紹興酒（可不加）       
酌量                             粗鹽 (rock salt)

醃料: 

3½茶匙                        幼鹽 

2茶匙                           砂糖

1湯匙                           玫瑰露 或 紹興酒 

1/2茶匙                        五香粉

做法: 

處理五花腩

1） 五花腩先叫師父燒走豬毛及刮走表面的污垢，如果唔記得就要回到家自己燒及用刀刮走污垢。

先檢查表面是否清潔，通常還會有豬毛，要自己用鉗慢慢鉗走。

2） 用水洗淨， 燒一鍋水，將五花腩放入滾水中汆水，至 6-7 成熟，約需 10 分鐘，完成後瀝乾備用。

醃製

3） 五花腩抹至乾身後，用豬針或鐵釘在豬皮插細孔；孔越多，表皮爆得越靚；肉身(不包括皮)先平均塗上玫瑰露 或 紹興酒，待吸收後，再平均抹上幼鹽、糖、五香料的混合醃料。然後，上皮的材料平均地塗在豬皮上。

風乾

4） 將豬肉放置於通爽的地放風乾6小時(過夜更好，如有時間可放置雪櫃過夜)，過夜雪的示範圖如下，需要將豬肉用錫紙包裹好(包括四邊及底面)，豬皮不需要包。放置雪櫃 10-12 小時。雪櫃可有助吸乾水份。

焗製

5）預熱焗爐220°C，預備一個焗爐托盤，並舖上兩層錫紙，在托盤上放置一個扁的蒸架；目的是方便烤焗時倒走多餘的油份；風乾後或在雪櫃取出後，(去除錫紙，如需要)，在豬皮塗上一層生油；放入已預熱的焗爐焗 30 分鐘，途中可再多塗一次生油確保皮會爆開。

取出待涼切件即成。隨意配上芥末食用。

Dried anchovy side dish

Ingredients:

dried anchovies, olive oil, sugar, garlic, hot pepper paste, sesame oil, sesame seeds

For mild myeolchi bokkeum:

1.Make sauce by mixing 1 tbs sugar, 1 clove of minced garlic, 1 tbs water in a small bowl. Set aside.
2.Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
3.Add 1 tbs olive oil and stir it for another minute.
4.Push the cooked myeolchi to the edge of the pan away from the heat.
5.Add the sauce to the cleared spot on the pan.
6.Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny.
7.Mix the anchovies with the sauce and remove from the heat.
.8Add 1 tbs sesame seeds and 1 ts of sesame oil. Serve with rice or snack.

For spicy myeolchi bokkeum:

1.Make sauce by mixing 1 tbs of hot pepper paste, 1 tbs of sugar, 1 clove of minced garlic, 1 tbs water in a small bowl. Set aside
2.Stir 1 cup of small dried anchovies in a heated pan for 1 minute.
3.Add 1 tbs olive oil and stir it for another minute.
4.Push the cooked myeolchi to the edge of the pan away from the heat.
5.Add the sauce to the cleared spot on the pan.
6.Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
7.Mix the  anchovies with the sauce and then remove from the heat.
8.Add 1 ts sesame oil and 1tbs sesame seeds. Serve with rice

*You can keep it in the refrigerator up to 2 weeks until you finish eating it.

Mamak Fried Chicken

Ingredients
4 Large Chicken Drumsticks, scored

Aromatics
4 cloves Garlic
1 Large Onion
an inch of Ginger

Spice Mix
1 tbsp Chicken Curry Powder
1 no egg
½ tbsp White Pepper
2 tbsp Chilli Powder
2 tbsp curry powder
½ tsp Turmeric Powder
½ tsp Salt
1 tsp Sugar (optional)
6 tbsp rice flour
6 tbsp cornflour

For Frying
2 sprigs Curry Leaf
Enough Oil for deep-frying

Method
1. Blend aromatics into a thick paste.
2. Combine the spice mix and aromatics paste together. Coat the chicken with the mixture and marinade for at least 2 hours. ( Overnight is best )
3. Heat up enough oil for deep-frying.
4. Once the oil starts to heat up, add curry leaves.
5. When the leaves start to crisp up, carefully put the chicken pieces in.
6. Fry the chicken until it turns a reddish golden brown colour.
7. Once done, take the chicken out of the oil and rest for 5 mins, then cut into smaller pieces and serve.

韩国烤肉Spicy pork BBQ

Ingredients: (3-4 servings)

1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick

tip: You can replace pork belly with pork shoulder or pork loin

For the marinade :

½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
½ ts of minced ginger
1 chopped green onion
1 tbs soy sauce
1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
a pinch of ground black pepper
2 ts of toasted sesame oil
3 tbs hot pepper paste

Directions:

1.Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well.
2.You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate  in the fridge for at least 30 minutes.
3.Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper.

Braised Pork Belly With Salted Fish Head

1 salted fish head (咸鱼头)
600g pork belly (五花腩), cut into small pieces
3 to 4 dried chilies (辣椒干), soaked in water, squeezed dried
7 to 8 slices of ginger
3 cloves Garlic
Dash of cooking wine
1 to 2 tsp sugar
some soy sauce

To Garnish:
Spring Onion
Sliced Red Chillies

Method:
1) Soak the salted fish head in water for 2 to 3 hours.  This is to remove the excess salt content (you may want to change the water once).  Discard the water.

2) Heat some oil in wok, add 2 slices of ginger and brown the salted fish head on both sides.  Set aside.

3) Turn the heat on high and add the pork belly slices.  Use the high heat to partially melt away some of the fats on the pork belly while browning it, so that the pork belly pieces remain intact during braising.  When the fats start melting, add in the remaining ginger slices & whole garlic, dried chillies and stir-fry with the pork belly till fragrant.  Add a dash of cooking wine around the edge of the wok.  Add in the salted fish head and pour in sufficient water to fully cover all the ingredients, plus a cup more.  Cover and bring it to boil.

4) Let it simmer on low heat for an hour and a half to two hours.  In between cooking, check and add sugar to taste.

5) Last add in some spring onion & sliced red chillies.  To serve.

Crispy Almond Slice

Ingredients:

100 g        Caster Sugar
1               Egg
2               Egg White
50  g         Plain Flour

Decoration
30  g         White Sesame Seed

Method:

1.  Put sugar, egg and egg white in a bowl, mix till well combined.  Stir in plain flour.  Add in almond flakes.  Stir lightly until well mixed.
2.  Set aside the batter for 30 minutes.  Use a spoon to take 1 tbsp of batter, place on a baking tray and make into thin slice.  Repeat.  Sprinkle sesame seeds on top.
3.  Bake the cookies in a preheated oven at 165 degrees centigrade for 15 to 20 minutes or until golden brown.