红糟肉

紅糟或紅麴乃制自紅露酒的酒糟，主要由红曲米中的红曲菌酿制成,擁有天然紅色色泽跟独特香味。

中华料理中闽菜系用紅糟做調味料。在砂捞越，福州菜肴常用红糟做菜，其中以红糟雞最有名。

福州菜不是我的专长。吃过红糟鸡，味道不错，有样学养也试煮了一牒。味道似是而非，有待改进。请各位福州菜师傅赐教。

以下列下材料、煮法，请赐教。

一、红糟，两汤匙。

二、三层肉，切片，以红糟腌制数小时。

三、蒜，垛啐，备用。

先爆香蒜米，再放入三层肉，微炒。后加少许水，搅拌。小火焖熟为只。不加盐、味精。

豆鼓焖大蒜瘦肉 Stew Pork with Leek in Fermented Bean Paste

材料:

瘦肉/三层肉Pork

韭葱Leek

豆鼓Bean paste

辣椒Chili

猪肉、韭葱切片，备用。
豆鼓加入豆鼓一汤匙、辣椒一枚。加少水，慢火熬煨。无需搅拌。

煨熟后，加入韭葱，再煨片刻即可。

亦无须加盐调味。

豆豉焖肉 Pork in Fermented Bean Paste

瘦肉/花肉切片，放入豆豉 ( dòu chǐ ) 腌制。（ 放冰柜腌过夜也无妨 ）

锅上火加油。油热后加蒜片，微炒。然后翻入肉片、辣椒干两条，微炒，焖约十分钟。无需加盐。

咸辣甜聚于一盘，配饭、配粥都一流！J

Soup •ABC• 汤

This is a very simple soup, yet difficult to master.

For some unknown reason, it is widely known as ABC soup, maybe for its easy preparation, as easy as A-B-C.

Its just simmering all the ingredients till they softened, yet not till they mashed.

The ingredients are :

Pork.  Preferably pork ribs, yet any boney pork is acceptable.  I personally prefer lean meat.

Carrot, potato, tomato, and onions.  All cut in big pieces.

A few cloves of garlic.

Coarsely grounded black pepper.  And salt to taste

However, the exact quantity of each ingredients varies for every recipes.  

榨菜瘦肉

四川榨菜先切细条，然后浸泡冷水数小时。

猪肉先冷冻，再解冻。猪肉在半硬软状态容易切条，腌点绍兴酒。

蒜头切碎，爆香。加入猪肉、榨菜，微炒。加水盖满，细火慢慢煨、收汁即可。

不必加盐、味精。

警告！腌制食材多含致癌物，不宜多吃 。

Cari Makan @ Sg Lembing

吉仔汁

叉烧·林明阿定柴香烧肉

 烧肉·林明阿定柴香烧肉

 茄汁面

 山水豆腐·凤姐面档

椰饼·林明民香饼家

加央饼·林明民兴饼家

'扁肉' Piăn Nǜ

扁肉 ( 福州读 piăn nǜ ) 是砂拉越 福州贯籍的食品。有卖干捞面的档子，多数都有卖扁肉。扁肉是以面粉皮包裹着剁啐的馅料，以水煮熟后，干捞、清汤皆可。

扁肉 过了大海就变成了云吞。红毛人叫它wonton。

Braised Bitter Gourd with Pork Belly 苦瓜焖三层肉

First, slice pork belly for about 5mm thick.  Gently fry them over slow heat till browning. 

Alternatively, can also deep fry them.  But deep fry requires a lot more cooking oil, which is not very healthy, not to mention wasteful.  So I opted for  Ongrizinal green cooking

Meanwhile, I cut open horizontally a bitter gourd.  Using a spoon, scoop out the seeds and the whitish core.  Then slice them into 2 mm thick.  Thinly sliced gourd are easier to cook.  By the time the pork belly are already nicely browned, put in all the sliced bitter gourd.  

Stir for a while, then add in some water.  After its boiled, turn the flame to minimum to simmer the ingredients for about 10 minutes, or till the bitter gourd is softened.  

Add salt to taste.

The bitter taste of bitter gourd is because of momordicin.  To remove the bitter taste, some would soak the sliced bitter gourd in a salt solution.  A faster way is rubbing the sliced bitter gourd with salt.  The salt would create a higher solute concentration compare to inside the plant cells.  Thus the water in the cells moves outwards the cell, bringing along the momordicin.

Braised Chicken & Pork Belly with Judas's Ear

While preparing the ingredients for Braised Chicken with Judas’s Ear,  I can’t find enough chicken for the dish.  Less chicken meat means relatively lots of Judas’s ear… that’s kinda off balance. 

It was too late to abort the cooking, as I had already soaked the Judas’s ear.   Out of desperate, I decided to top up with pork belly instead.

Midway during simmering, out of nowhere, I pour in some rice wine.    

Surprisingly, it turn out quite okay.    

玉米排骨汤 Corn & Spare Ribs Soup

Ingredients
1. Corn x 4, cut into chunks
2. Spare ribs, 300g
3. Potato x 2 or 3, cut into chunks
4. Carrot x 3, cut into cubes
5. Dried wolfberries, a lot
6. Dried scallops  


Well..... just like other ongrizinal recipe, put all ingredients into a huge pot of water.  Bring to boil, then reduce the heat.  Leave to simmer for a long long time ( > 1 hour ).  Towards the end of cooking time, add salt to taste.

my previous soups are generally not very rich in flavours.  I learned from Connie's mother that I should be generous with the ingredients.  Thus this time, i put in extra corns, more carrots, a lot of dried wolfberries... and it turned out quite nice, despite relatively less amout of spare ribs.  Sedap !

Peanut Soup 花生汤

Peanut soup is one of my favorite dishes. To prepare one is an easy task, but to make is as good as mom’s is a bit difficult. I guess the secret lies on the quality/quantity/combination of ingredients and duration of simmering the mixture.

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Anyway, this is my ongrizinal recipe :

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I like to use lean pork meat - net edible portion, no bones, no waste – be it a round, chuck, sirloin or tenderloin. A little bit of skin and fat ( 三层肉 ) will add some additional umph !!! Moms often use the boney part ( 肉骨 ), eg. rib, it make the best soup. Well, some 150g of pork is enough… cut the meat intake.

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Add some 300g of peanut into 2 liter water.

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Some dried squid ( 吊片/ 干魷魚), for the savory aroma. Alternatively, dried scallop ( 干贝 ) or dried oyster ( 蠔豉 ) will do. Dried scallop is too expensive for that. Dried oyster is totally out of my consideration as I dislike the taste of it, and the feel of it in my mouth.

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Put the entire ingredient in a pot. Some will simmer it for a long period of time… till the peanut softened. But I like to use pressure cooker. It’s fast to cook – save time, save energy, save water. 15 minutes will do the job !

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Lastly, a little bit of salt to taste. ...... and a bit of flavour enhancer too.

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It’s done ! A soup enough for 4 - 5 pax.

芽菇焖猪肉

Slice some 500g pork, marinate with thick soy sauce for about 10 – 15 minutes.

Meanwhile, de-skin some 10 arrowheads, sliced to some 5mm thick. Cut some 5 – 9 garlic, and 5 – 10 shitake mushrooms.

Fry the garlic over hot pan with little bit of vegetable oil. Add in the pork, mushrooms and arrowhead, sauté for a while. The mixture need to be stirred often to promote even browning. While stirring, sprinkle a pinch-full of sugar over the ingredient. The sugar will caramelized to produce a nutty caramel flavor. Then, add in water to cover the ingredients, allow to boil.

Argh…. ! before I forget, sprinkle some pepper powder. No salt is required as soy sauce itself is salty .

Simmer until the liquid half-dry. Watch out for the fire, though. Keep the flame to the minimum.