Posts Tagged Pork
Fried Souffle? Yes, you read that right!!
Posted by blurcheryl in 30 minute Quickmeal, Asian, Bake, Egg, My Cook Book, Pork, Soup, Vegetable, Western on June 23, 2011
I am sure everyone know what is Souffle. Maybe have not tasted one, but heard of the Souffle word at least. HK movies always show them so high class, order souffle as dessert geh!
But have you heard of Fried souffle? Again maybe not.
Perhaps it doesn’t sound rational to fried the souffle. Does the idea bother you?
Try not okay?! The fried souffle is on the savoury side, the sweet sugar is absent from this recipe.
First of all, beat the egg white by using the hand whisk until the egg whites are fluffy and stiff. I’ve got 4 egg whites in it, it turn out quite a lot, so I suggest 3 egg whites would be sufficient for 2 person.
The seperated egg yolks, add in salt, pepper, chilli flakes a bit ( I notice that I put chilli flakes in everything I cook 
), if you have chicken cubes, maybe a half a cube, or you may add a teaspoon of fish sauce its all up to you. Finely chopped onion can be added too. Stir the egg yolk and whatever ingredients you want to put i.
Then fold in the egg mixure into the egg whites gently. Make sure its well combine try not to over ly done it or you’ll loose all the air in the egg souffle. Use a pan, drizzle over olive oil and pan fry the Egg souffle until golden brown.
Tadaa!! Fried Souffle done!
To serve the dish my way, make some bacon crumbly, add in nuts (I put here Pecan but not so nice, I think substitute with walnut would be better), some kwailo spinach, mushroom sauce (its actually Campbell Soup that I use so that I can drink the soup too). Malaysian being Malaysian, for the love of Chilli, you can eat this with Chilli sauce. Why not right? Kampung Koh Garlic Chilli lagi best. haha
Hope you will enjoy this recipe creation of mine! haha
TweetPork Stew with Red wine
Posted by blurcheryl in My Cook Book, Pork, Soup, Western on June 21, 2011
These are the vegetable left at home. So I cut them in uniform size, small cubes. I need make a quick meal, its all unplanned and I have no time to waste for making the stew in an hour. Then I remembers I have the most useful pot on earth! The pressure cooker!! Jeng Jeng Jeng..bring out the Tefal Clipso Modulo to save my day.
For the meat, usually people use beef or lamb, I dont have any of it. The only meat I have in the freezer is pork. I always buy pork with skin on just in case I want to roast it, or make mince pork or make lard.
To make the stew, firstly sear all sides of the pork, add in several garlic cloves, dump in all the vegetable prepared earlier, add in a pinch of salt, pepper, herbs like basil and rosemary. Give it all a good fry allowing the herbs to infuse inside the pot.
Then add in half a bottle of red wine into the pot. Add another 500ml of chicken stock, close the lid of the pressure cooker and bring to boil. When the contents in the pressure cooker is boiling on high heat, reduce to low fire and continue boiling for 40mins.
After that, turn off the heat, and alllow the gas pressure to disperse slowly. It will take about 10-15 minutes. By now the meat is tender and cooked real well, the juice from the stew is really fragrant and sweet. The aromas is superb. Remove the meat from the pot and pull the meat to smaller pieces, or you can cut it into smaller chunks.
The juice from the stew is still watery now, so just use a tablespoon of flour, add with a bit of water to dissolve it nicely and pour it into the soup. Boil and keep stirring, add more salt if you like and then dump in all the chunky meat back to the stew.
A quick stir, and its ready to serve!
Baked Potatoes & White Lady
Posted by blurcheryl in Bake, My Cook Book, Pork on June 16, 2011
Yet another Simplish Meal, for Simple People like me, Simple Food, Simple Preparations and Simply Delicious.
Ingredients are:
- One small packet of cream
- 1 cup milk
- Pepper and salt to taste
- 4 slices of pancetta or substitute ( Proscuitto is not suitable for this dish)
- Bakers Potato, thinly slice
- Herbs like basil can be added
Firstly, drizzle a bit of olive oil on the casserole. Then line it with pancetta with the meat overhang outside the casserole. At the same time heat the cream and add in milk in a separate pot. Bring it to slightly below boiling point, add in herbs, pepper and salt to taste.
Then stack the potato slices in the casserole and pour in the cream mixture. Make sure the cream covers all the potatoes. With the pancetta overhang, just fold it back to the casserole, covering the potatoes like in the photo.
Slow bake the potatoes for 2 hours at 150 -170 C.
Also Hubby tried to make cocktail using the bottle of Cointreau he got for me recently. Use a shaker, add ice, mix Cointreau with Bombay Sapphire and Lemon Juice. Voila! You’ve got White Lady!
Enjoy!
TweetBirthday Celebration @ Brotzeit
Posted by blurcheryl in Celebrations, Family & Friends on October 15, 2010
On Monday, went to Midvalley with Wendy Tham, a very dear friend of mine, to celebrate my birthday. As usual we talk non stop whenever we meet up eventhough we chatted almost daily, its like having a relationship with her wahahhaha
She gave me this for my birthday this year and expect I wear it for the next Chinese New Year. Okay I will!!
We went to the newly opened Brotzeit German Restaurant at Midvalley, located at the EX- Tai Thong lot. Its only a week’s old restaurant, and the restaurant was packed even on Monday!
Each customers’ table, receives a plate of appetizers compliment from the restaurant. The one from far left is liver pate, middle verycheese, on the right is made of fat. All taste yummy to me.. I especially like the cheese 1.
Chef Helmut came to sit with us for a little chat, and he recommended a german beer on draught for me to try., its call blalalalblabla Beer, I forgot. So I ordered a 0.3cl glass of beer, and got this large piece of pretzel compliment from the chef again. The pretzel with coarse salt on top suppose to go better with beer wor..
Wendy wanted to try the German sausages, while I wanted to try the Today’s Special Pork Knuckles, so the chef asked the kitchen to prepare this dish off the menu for us to try.
The restaurant only serves fresh meat, therefore you will not find the Pork Knuckles/ Pork Ribs on the menu. As explained by Chef Helmut, the meat supplied to them have to pass stringent quality criteria set by Brotzeit, and they do not accept frozen meat. Once they got the fresh meat delivered to them, they will marinate it for a day and only serve it the next day. So if you would like to try their specialty menu, its better to give them a call to avoid dissapointment!
Its a no surprise that the German Pork Knuckle is Brotzeit signature dish, and we were lucky they have it on Monday. The crackly skin is very crunchy (unlike other restaurant- hard as wood). The meat is tender, not salty and the sauce really complement its taste especially when eaten together with the soft but crunchy saur kraut. If you are worried of the dish being too fat, don’t! I hardly can find much chunky pork fat in it. I guess its mostly melted or the fat below the crackly skin just melt in your mouth.
Look at the huge portion, aiyo obviously cannot finish the huge portion of this main dish, so have to tapau. This always happen when eating out with Wendy, we ordered too many, and always cannot finish our food geh.. wahahhaha
Photo, Wendy with the Chef a.k.a. Owner
Happy Birthday to Wendy too!! My turn to treat her next time, Mc Donald ok ka?
Thank you Wendy, for the lovely dinner, drinking the bitter soup with me at Kong Woh Tong, and run to the toilet with me after that. Very hilarious, and please don’t wear that shoe anymore I don’t want to see u PK like in JFE lor..
TweetRoast Pork with Crackling
Posted by blurcheryl in Bake, My Cook Book, Pork, Western on July 8, 2010
Pork Belly Crackling!
Seriously..its the first time I roasted pork and its so nicely done that my roast pork mendapat Sambutan Hangat! I bought the Pork Belly cut from the butcher, and shown in the photo is actually 1 kg of pork. I actually made this for the recent pot luck gathering, and like I said! Habis! Everybody loves it. Its really easy.. so try this recipe ya! Ingredients that I used:- 1 kg of pork belly
- 3 cloves of garlic, cut into small rectangular pieces
- 2 big onion ( I use 1 yellow and another red)
- Balsamic Vinegar
- Freshly pounded pepper
- salt
- Olive Oil
- Water
- Cotton String
- Rosemary
- Chivas, whisky
I bought this cotton cooking string from Daisho. Forgotten the price dy.
So after marination, I tied the meat, so to make sure the skin and the meat will not fall off from the skin during roasting. Leave the meat on the baking tray or tin, skin side up. Make sure the skin is very dry! Dap the skin with kitchen towel, air it, (blow dry it with hair dryer maybe) just make sure its very dry. I actually fan it before roasting.
Very important!
Now, to make the skin crackling sprinkle more salt on the skin and also pepper. Sprinkle more salt about another teaspoon of salt on the skin. The salt is what makes the skin crackling. Don’t worry if the skin is going to be too salty later, coz it wont and you’ll know why later.
(In this photo I haven’t make the score yet, I score the skin later.. forgot ma)
To roast the pork.
Before you put the pork inside the oven, pour a small cup of water on the tray not on the meat. The water will keep the meat part moist throughout the roasting and keep the meat tender and juicy. Apply a thin layer of olive oil on the pork skin.. this will help in protecting the skin from burning at first. also dap it on the cotton string so it won’t burn too.
Set the temperature to 170 degree celcius, and slow roast it for 1 to 1.5 hours. Always check the water on the tray is not dried up, if you are afraid it’ll burn, you can add more water. Its okay.
In between the specified time, in say 15-20 minutes, remove the tray out of the oven, spoon the juices on the tray and start basting the juices all over the pork belly. You can baste the skin too.. so now the salt on the skin has melted already and when you baste the skin using the juices, the skin will not be salty but add the flavour to the meat and the juice become what gravy? You can do the basting as many times as you like, dont over do it la, 1 – 1.5hours maybe about 5-6 times is good enough.
The last 1 hour is the crackling time.
So to make the gravy flavourful, take the tray out of the oven, remove the meat.. set it aside. Lay the sliced onion on the tray, remember to always make sure there’s water in the tray ok! then put the meat on top of the onions, and set it back to the oven.
You need to change the temperature to about 220-230 degree celcius now. At this point, you need not basting the meat anymore, just leave it in the oven, but check occasionally on the water, so the juice is not dried up. Roast for an hour.
In this photo, you can see the meat has turn brown, and the onion is on the tray..with the juices covering the onion. Its actually not done yet. The skin is crackling half way.
How to see whether the crackling is done? Use a spoon and knock it on the skin, it’ll sound like the skin is really hard “kok kok sound”, and might break if you knock it harder. Don’t burn the skin okay. On this photo you can see the skin already puff up abit and its actually done!
Closer look.
To make this dish, you need about 3 hours in total.
Don’t throw away the juice, cut the meat, and pour the juice with onion on top of the meat and serve.
Enjoy! Its fun making Pork Roast Crackling!
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