Grill Pork Belly (烤烧肉)

Grill Pork Belly

Ingredient
-> 2 kg pork belly

Marinade
-> 3 pcs fermented tofu
-> Five Spice powder (Little)
-> Pepper powder (little)
-> Grated garlic (average)
-> 1 tbsp sugar
-> shaoxing wine (average)
-> 1 tbsp coarse salt

Method (Pickle)
-> Mix fermented tofu, five spice powder, pepper powder, grated garlic, sugar
-> Dice pork belly into cubes, remenber to cut a few lines on the surface
-> If the pork belly is too big, split into half first, wash and put aside
-> Bring a pot of water to boil, put in pork belly (skin down)
-> Cook for approximately 5 minutes and retrieve
-> Drain away water from pork belly before pickling
-> Apply all pickle material evenly onto pork and dredge with shaoxing wine
-> Flip skin and rub with coarse salt until it melts into pork
-> Place pork on plate and store in fridge, without any wrapper
-> At the cooling compartment (not the freezer), air-dry for 3 days

Method (Grill)
-> Retrieve pork from fridge and defrost for 2 hours
-> Pre-heat oven for 5 minutes at 250°C
-> Grill with skin up for 15 to 20 minutes, about 70% cooked
-> Flip over skin and grill for another 20 to 25 minutes then serve




烤烧肉

成分
-> 2公斤三层肉

腌料
-> 3块腐乳
-> 五香粉（少许）
-> 胡椒粉（少许）
-> 蒜茸（适量）
-> 1汤匙糖
-> 绍兴酒（适量）
-> 1汤匙粗盐

方法（腌制）
-> 将腐乳，五香粉，胡椒粉，蒜茸，糖搅拌均匀，形成(腌制A)
-> 将三层肉切成四方状，用刀划几痕 ，如果肉体型太长，可切成半，洗净，备用
-> 锅里加水，煮滚，放入三层肉，烫大概5分钟后捞起
-> 腌三层肉时，用纸巾将水分吸干，将(腌制A)均匀的涂抹在三层肉上
-> 再洒点绍兴酒，把皮翻上擦干净，用粗盐慢慢均匀至盐溶化
-> 无需任何包装，三层肉以盘盛着
-> 放入冰箱(非结冰处)第一格，风干3天

方法（烧烤） 
-> 从冰箱检取出三层肉，解冻2小时
-> 烤箱调到250°C，预热5分钟
-> 把三层肉放入，先是皮向上，烧烤大概15-20分钟(将近70%熟)
-> 将皮翻上，再烤20-25分钟即可

Marinade of Pork Chop (猪扒腌料)

Marinade of Pork Chop

Ingredient
-> 1 tbsp soy sauce
-> 1 tbsp sugar
-> 1 pc egg
-> 0.25 tbsp sesame oil
-> 0.5 tbsp pepper powder
-> 2 tbsp corn starch

Method

-> All ingredient mix well and marinate with pork chop about 30 minutes

猪扒腌料

材料

-> 1汤匙生抽

-> 1汤匙糖 

-> 1粒鸡蛋 

-> 0.25汤匙麻油 

-> 0.5汤匙胡椒粉 

-> 2汤匙玉米粉 

方法

-> 全部材料搅拌均匀, 将猪扒腌制大约30分钟

Pork Chop Honey Peach (蜜桃煎猪扒)

Pork Chop Honey Peach

Ingredient
-> 250 gm pork chop
-> 0.5 pc honey peach
-> Onion (little)

Condiment
-> 1 tbsp soy sauce
-> 1 tbsp sugar
-> 1 pc egg
-> 0.25 tbsp sesame oil
-> 0.5 tbsp pepper powder
-> 2 tbsp corn starch

Sauce
-> 50 gm milk
-> 50 gm plum
-> 200 gm peach juice

Method
-> Wash pork chop thoroughly, add in the condiment and mix well
-> Then marinate pork chop for 30 minutes
-> Heat up wok and dry pork chop until the colour turns golden
-> Remove the oil and drain
-> Pour material for sauce into wok and cook
-> Pour over pork chop once done
-> Garnish dish with sliced honey peach and onion the serve




蜜桃煎猪扒

材料
-> 250克猪扒
-> 0.5粒蜜桃
-> 洋葱（少许）

腌料
-> 1汤匙生抽
-> 1汤匙糖
-> 1粒鸡蛋
-> 0.25汤匙麻油
-> 0.5汤匙胡椒粉
-> 2汤匙玉米粉

酱料
-> 50克牛奶
-> 50克话梅
-> 200克蜜桃汁

方法
-> 猪扒洗净，加入腌料，拌匀
-> 然后腌猪扒30分钟
-> 烧热锅，把猪扒炸至金黄色
-> 然后捞起沥干
-> 酱料倒入锅里煮至浓，倒入猪扒，搅拌均匀
-> 加上蜜桃和洋葱即可

Nyonya Style Chili Sauce (娘惹辣椒酱)

Nyonya Style Chili Sauce

Ingredients
-> 130 gm red chili
-> 25 gm ginger flower
-> 25 gm lemongrass
-> 25 gm bird's eye chili
-> 150 gm shallots
-> 250 gm chili sauce
-> 200 gm tomato sauce
-> 100 gm sugar
-> 5 gm salt

Method

-> Combine all ingredients and well mix

娘惹辣椒酱

材料

-> 130克红辣椒 

-> 25克姜花 

-> 25克香茅 

-> 25克指辣椒 

-> 150克葱头 

-> 250克辣椒酱 

-> 200克番茄酱 

-> 100克糖 

-> 5克盐 

方法

-> 混合全部材料和搅拌均匀

Nyonya Style Chili Red Snapper (娘惹风格辣酱红鲷鱼)

Nyonya Style Chili Red Snapper

Ingredients A
-> 600 gm red snapper

Ingredients B
-> 5 pcs ladyfinger
-> 1 pc tomato
-> 3 pcs bird's eye chili

Ingredients C
-> Peppermint (little)

Ingredients Sauce
-> 130 gm red chili
-> 25 gm ginger flower
-> 25 gm lemongrass
-> 25 gm bird's eye chili
-> 150 gm shallots
-> 250 gm chili sauce
-> 200 gm tomato sauce
-> 100 gm sugar
-> 5 gm salt

Method
-> Wash red snapper thoroughly, add in ingredients B
-> Steam at high heat for 20 minutes
-> Pour over cooked combination of materials from ingredients sauce
-> Add in peppermint then serve




娘惹风格辣酱红鲷鱼

材料A
-> 600克红鲷鱼

材料B
-> 5个羊角豆
-> 1个红番茄
-> 3个指辣椒

材料C
-> 薄荷（少许）

配料酱
-> 130克红辣椒
-> 25克姜花
-> 25克香茅
-> 25克指辣椒
-> 150克葱头
-> 250克辣椒酱
-> 200克番茄酱
-> 100克糖
-> 5克盐

方法
-> 红鲷鱼洗净，加入材料B
-> 大火蒸20分钟
-> 蒸熟后淋上爆香的配料酱
-> 洒上薄荷即可