We love this dish.. oh, how we love this dish.. and as it was Bill's mama who taught her how to make it she has this happy memory of being with this lovely woman.. ah so, vellyvelly happy time.
Roast Belly of Pork.
You'll need:
1.5 or 2kg of Belly of Pork.
Seasonings:
1 tsp salt.
5 tbs sweet bean sauce.
1 tsp of Five spice.
1 tbs of soy sauce.
How to make it:
Score the skin of the pork into long strips about 2cms wide.
Mix the seasonings in a bowl into a stiff paste.
Rub this mix onto the BOTTOM of the pork, NOT the top.
Place on a rack over a shallow baking tray with a little water in the bottom and roast at the highest temperature for the first 15 minutes. This will crisp the skin to make a wonderful crackling.
Then continue to cook with a moderate heat for another 49 mintes or until the pork is well done.
When pork is done, cut off the crackling and slice.
We swerve this with steamed green chinese vegetables and fried rice.
NOW.. Who loves Garlic.. AND.. Who loves Prawns? Why not marry them?
Garlic Prawns.
You'll need:
500g fresh King sized prawns.
Oil for deep frying.
6 cloves of garlic finely chopped.
1large onion chopped.
Oil for frying garlic etc.
1 chicken stock cube dissolved in 1/2 cup of brandy (slurpy).
2 tbs brown soya bean paste (min see jeung at Chinese supermarket).
1 tbs of cornfour blended with a little water.
How to make them:
Peel the shrimp and remove the intestinal tract.
Wash thoroughly and cut into 3 sections.
Pat dry and deep-fry until they turn pink.
Drain them on paper.
Fry chopped garlic in a little oil for 2-3 minutes, don't let it burn.
Add the chopped onion and cook until transparent.
Mix disolved stock cube with the brown soy bean paste, pour over onion and cook for a few minutes.
Return the prawns to the onion garlic mix.
Add the blended cornflour and cook until the mix is thickened.
Serve with plain boiled rice and steamed green chinese vegetables.
Neither of these recipes are tedious to make.. they're both delicious.. I'm giving you 'Shin of Beef with Vegetables' tomorrow which is another old favourite, so go slowly but come back quickly and to Mistress Josephine who makes slurpy noises at night and blames it upon my blog for making her tumtum rumble.. how does 'Walnut Chicken BonBon' sound?
They'll be here tomorrow morning Dear Readers.. and they might just be what you'd like to cook to celebrate the Chinese New Year on Monday.. go find your wok and chopsticks.. it's the Year of the Metal Monkey!
GeeGee Parrot.
February 3rd, 2016.
Roast Belly of Pork.
You'll need:
1.5 or 2kg of Belly of Pork.
Seasonings:
1 tsp salt.
5 tbs sweet bean sauce.
1 tsp of Five spice.
1 tbs of soy sauce.
How to make it:
Score the skin of the pork into long strips about 2cms wide.
Mix the seasonings in a bowl into a stiff paste.
Rub this mix onto the BOTTOM of the pork, NOT the top.
Place on a rack over a shallow baking tray with a little water in the bottom and roast at the highest temperature for the first 15 minutes. This will crisp the skin to make a wonderful crackling.
Then continue to cook with a moderate heat for another 49 mintes or until the pork is well done.
When pork is done, cut off the crackling and slice.
We swerve this with steamed green chinese vegetables and fried rice.
NOW.. Who loves Garlic.. AND.. Who loves Prawns? Why not marry them?
Garlic Prawns.
You'll need:
500g fresh King sized prawns.
Oil for deep frying.
6 cloves of garlic finely chopped.
1large onion chopped.
Oil for frying garlic etc.
1 chicken stock cube dissolved in 1/2 cup of brandy (slurpy).
2 tbs brown soya bean paste (min see jeung at Chinese supermarket).
1 tbs of cornfour blended with a little water.
How to make them:
Peel the shrimp and remove the intestinal tract.
Wash thoroughly and cut into 3 sections.
Pat dry and deep-fry until they turn pink.
Drain them on paper.
Fry chopped garlic in a little oil for 2-3 minutes, don't let it burn.
Add the chopped onion and cook until transparent.
Mix disolved stock cube with the brown soy bean paste, pour over onion and cook for a few minutes.
Return the prawns to the onion garlic mix.
Add the blended cornflour and cook until the mix is thickened.
Serve with plain boiled rice and steamed green chinese vegetables.
Neither of these recipes are tedious to make.. they're both delicious.. I'm giving you 'Shin of Beef with Vegetables' tomorrow which is another old favourite, so go slowly but come back quickly and to Mistress Josephine who makes slurpy noises at night and blames it upon my blog for making her tumtum rumble.. how does 'Walnut Chicken BonBon' sound?
They'll be here tomorrow morning Dear Readers.. and they might just be what you'd like to cook to celebrate the Chinese New Year on Monday.. go find your wok and chopsticks.. it's the Year of the Metal Monkey!
GeeGee Parrot.
February 3rd, 2016.
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