All posts filed under: Meat

pork belly and shiso donburi

Pork Belly with Shiso Butter Soy Sauce Donburi

HELLO friends, I am back and extremely excited to cook in my kitchen again.  The 3 weeks family holiday in Kuala Lumpur and Bangkok was so very enjoyable, despite the H&H (hot & humid) weather.  Of course, the highlight for me was to meet my family and friends.  Best of all, I met my super duper adorable baby nephew who has quite the chubby cheeks *pinch*pinch*.  And then there was the eating, lots and lots of eating – we ate from places to places, tasted various Malaysian and Thai dishes while reminiscing all that authentic flavours and spices … savouring, remembering every single bite and taste.  Even my mom has a few new dishes to show off! We ate like there’s no tomorrow. “With the first bite, time stood still – nothing can distract me now.  All that matters is that precise enjoyment of breaking down that all too familiar authentic flavours and taste that I so remember and treasure.” Now that we’re back, we have a small problem and that is my under-stocked kitchen!  So, I went easy with our dinner meal …

Braised pork belly

Braised Pork Belly in Fermented Tofu

Hello everyone, it’s been awhile since my last update in Burp! These past few days have been crazy crazy crazy – not the bad crazy but the super duper good kinda crazy! Wanna know where I am? Follow my exciting foodie journey on instagram. Before I left,  I made a comforting and delicious pork dish, since weather has been such a chiller in Melbourne.  If you’re a fan of pulled pork, then you will love this braised pork dish.  Don’t be put off by the ingredient fermented tofu – it’s normally used as a flavouring agent to make Chinese dishes. This ingredient is commonly found in Asian Grocers and they come in bottled jars where several cubes of tofu are placed and covered in flavoured brine.  The tofus are then left to brine for several days to weeks.  Its flavour is very intense, normally salty with a mild sweetness.  Just a small cube of tofu is sufficient to flavour the dish. Very comforting on a cold winter’s night. Best eaten with a bowl of hot steamed jasmine rice. Grab a fork and dig in with family …

chilli beef tartare

Sesame, Soy & Chilli Beef Tartare (Yukhoe)

In our culture, eating raw food is not an everyday affair.  My first encounter with raw food was a platter of fresh, raw, perfectly sliced salmon and tuna sashimi, paired simply with nose-numbing eye-shooting wasabi and shoyu.  I love it.  I love the flavour – so fresh and fishy.  I love the texture. “Sometimes, the best thing in foodie life is to enjoy what nature has to offer…in its very own natural form.” And ultimately, that kickstarted my love affair with raw food.  Gradually, my taste bud expands to other seafood and also beef.  Do you remember your first love affair? … ahem, I mean with raw food 🙂 With beef, I always prefer mine medium rare – warm red in the middle and slightly firm. I get really annoyed when a restaurant can’t get this basic thing right – especially when it was a piece of damn good aged steak. But sometimes, I don’t mind them all rare especially when dealing with high quality beef.  Of course, it takes me a while to appreciate the act of eating rare beef. …

pork and watermelon

Jamie Oliver’s Summer Pork Belly & Watermelon Salad

Happy New Year peeps!  Happy 2016 🎉🎉 I hope you had a fantabulous celebration with your friends and family.  I know I did :)) Every year, I made resolutions (oh yes, with an “s”) – some I’m able to keep but some, I’m not.  Since then, I’ve carry forward many resolutions that I can’t keep.  When I looked at my long (wishful) list of unfulfilled resolutions, I was dumbfounded and disappointed.  Have you ever felt that way before?  So, for 2016, I’ll start fresh with a clean piece of blank canvas and just keep to a realistic list of wishful thoughts.  Hopefully I’m able to keep them till end of this year. To celebrate the becoming of hot hot hot summer in Down Under, I’d like to kickstart 2016 with a delicious Jamie Oliver inspired Pork Belly & Watermelon Salad.  It is an extremely easy dish to prepare but yield extraordinary tastes.  Do you know that pork belly and watermelon are a match made in heaven? I didn’t…that is, not until now. “Pork belly and watermelon are like …

Sweet and sour pork

Crispy Classic Sweet and Sour Pork … revisited!

Just a few more days … few more days … counting … down … and I’ll be reuniting with my family! YEE HAR ! And thereafter, celebrating Christmas and New Year together for the first time in 4 years.  I love love love this December 🎄 🙂  To make it more fun, I’ll be feeding them generously with a plethora of good food that they have not try.  So exciting 🙂 So, what’s your plan with your family and friends this Christmas?  Whatever it may be, have loads of fun and treasure this special time with them. I go nuts over cookbooks.  So, if anyone wants to get me any gifts for Christmas or Birthday, cookbooks are just perfect *hint* hint*.  My hubby has long given up on my obsession with cookbooks.  I have so many books that I need to upgrade my 3-tier small book shelf to 2 brand new Ikea floor-to-ceiling book shelves just to fit them all.  To top it all up, I am still buying  cookbooks! *face palm*  Jeremy Pang’s Chinese Unchopped is one my latest bed time …

Thai grilled pork

Thai Grilled Pork with Nam Jim Jaew

Thai grilled pork, muu yang, as they are popularly known in Thailand is one of the many many delicious street food that once you have tried, you will never forget the flavours.   You’ll be happy to know that it’s really easy to make this dish especially in summer when you have that hot BBQ grill going!  Invite a couple of friends over, have some cool chilled beer and get that pork on the barbie! The recipe calls for pork neck which is a relatively cheap cut and can be purchased from the Asian butcher.  It’s a wonderful cut that keeps the meat moist when grilled.  You can grill the pork as a slab or you may skewer the pork.  But beware of over cooking pork as they can easily become dry and plastic when over-cooked. And that sauce … my oh my, that sauce is definitely a killer! You must believe me – because the combination of that beautifully marinated grilled pork and that killer sauce will make you go gugu-gaga 😉  How wonderful to kick …

twice cooked melting pork belly

Chinese Twice-cooked Melting Pork Belly

Glorious pork, O’ glorious pork! Divine, just divine! Don’t they look lip-smackingly, succulently, meltingly, pornographically delicious? If there is one dish that I’d like to sink my teeth into before I go to bed every night and in my dreams, this will be THE one.  Combining 2 super cooking techniques (that’s why it’s called twice-cooked) that I love love love – firstly, braise till the meat turns meltingly tender and fully infused with fragrant aromatics, then roasted to a show-stopping perfection while basting with sweet salty sticky glaze. Salivating yet? Not only that, you will be really happy to know that it is super duper easy to make and the recipe uses most of the ingredients that you already have at home.  To be honest, this is one of the first dishes I learnt to cook and I was hooked from then on! So, don’t just sit there and gawk! Go put some pork on your fork now … I promise you that it will one of the best things you’ll ever put in your mouth.  Serious …

Red braised spare ribs

Red-braised Spare Ribs

Of all the cooking methods, I love braising – being the simplest and most relaxed.  The best home-style cooking for busy people who needs to juggle ten thousand things a day. This dish combines my 2 favourites – braising and pork spare ribs.  However, you might ponder, why do I use spare ribs instead of the usual fatty pork belly?  Well, for this braising dish, tell your local butcher to give you the meaty part which is normally known as baby back ribs. It is smaller in size but often more meatier and great for slow cooking. The tenderness of the pork is unbelievable and leaving the meat on bone is certainly fun to eat and finger lickin’ 🙂 Red-braised Spare Ribs (adapted from Boon’s Secret Recipes 2) Serves 4 Ingredients: 600 g meaty pork spare ribs 1 stalk spring onion (cut into sections) 8 slices ginger 500 ml water 1 tbsp soy sauce, for marinade 1 tbsp corn flour, for marinade 2 tbsp soy sauce 2 tbsp Chinese cooking wine 1 tsp dark soy …

Char siu

Best-ever Char Siu (Cantonese BBQ Pork Belly)

OMG!!! Look at that glaze – salivating yet? Somebody can’t wait to get his hands on them … One dish … This one dish is the reason why I ❤️pork so much.  It represents all the best quality of how a pork should taste: Succulent Juicy Fatty Charred Sweet Sticky Traditionally paired with chicken rice (get the recipe here), wan tan mee or just plain steamed rice, char siu IS one of the most yummy pork dish ever.  Hands down!  And you know what?  If you’ve been going to Chinatown to get those char siu take away – well, forget that. It is unbelievably easy to make char siu at home and you’ll be shocked and pleased as to how easy that is. There are many good char siu recipes and I’ve attempted a few – starting with the quick & lazy way of using bottled char siu sauce then to making the sauce from scratch and then trying out different variations of pork cuts up to cooking them in the oven or wok – experimenting them all just …

Seared beef

Seared Beef with Thai Flavour Salad

The other day, I received a surprise text from my close school friend.  That text was a blast from the past – it was a picture from my yearbook photo when I was about 15 – when big glasses, teeth braces and unruly permed hair with side pony looked so normal, but it was so funny.  Did I just mention normal? LOL  That got me to reminiscing about my school days.  Boy, it was so fun last time…when we don’t need to worry about money 🙂  But, of course, we were just kids right, so our minds have been imprinted with the need to study hard and make our parents proud. Ok, ’nuff said about the past 🙂  So, who loves a good plate of fresh and full flavoured salad? I do.  Making salads can be fun and creative, by playing and experimenting with flavours as well as textures.  It can be anything, just about anything you can think of. I love Thai flavours, as they are known for their combination of strong, aromatic components with a spicy edge.  This is a …

Pork Belly

Tamarind Pork Belly Curry

Temperatures are dipping fast.  It’s been raining day in, day out.  Gawd – such a miserable winter this year in Melbourne.  But this should not stop me from making some heartwarming dish and so, these cold cold nights call for curry curry curry! Curries are one of the most versatile dish that I grew up with in Malaysia and with the incorporation of a lot of complex flavours, there are just so much you can do with curry.  Not all curries are spicy (although I love spicy dishes) but sometimes, you can just make it a tad sweet as well, so my lil’ one can try.  This dish is a great example of that.  Definitely my go-to curry for a heartwarming dinner for the family.  Ooh La La – even lil’ one gave a good thumbs up! So, tell me, what curry dish are you addicted to? Tamarind Pork Belly Curry  (adapted from Donna Hay magazine)   Serves 3 Ingredients: 1 kg boneless pork belly, skin on, cut into 3 cm squares (roughly about 12 pcs) sea …

Szechuan pork

Sticky Szechuan Pork with Toasted Sesame Seeds

One must be crazy not to love pork. “Think J for Juicy, S for Succulent, F for Fatty, B for Bite-into-me, C for Crackling, T for tender and the list goes on and on and on ….”  I love love love pork.  My personal favourites are pork belly and pork spare ribs.  Two very different pork cuts but they have the same satisfying effect on pork lovers like you and me.  They are not just easy to cook but such a crowd-pleaser with kids and adults. You can check out some of my other delicious pork recipes here. This dish represents Chinese cooking at its best – juicy fatty succulent pork belly is slow-cooked and simmered with aromatic spices to penetrate its flavours into the pork while breaking down its meat and fat.  The end result is tremendously delicious with the fall-off-the-skin pork meat and sweet sticky sauce. So, remind me again what’s not to love about pork? Do you love pork? Sticky Szechuan Pork with Toasted Sesame Seeds (adapted from John Gregory-Smith’s Mighty Spice Cookbook)  Serves 2 as part of …

beef teriyaki

Beef Teriyaki with Sesame Cucumber Salad

I seek delight in simple recipes that satisfy and thrill my tastebuds without putting much effort.  A good example would be this dish.  Everybody knows what a teriyaki is – thanks to the introduction and exposure to Japanese cuisine all over the world – it’s simply a form of cooking used by Japanese to grill or broil the meats, glazed with soy sauce, mirin and sugar. The glaze, made up of soy sauce, mirin and sugar, gives the meat that beautiful shine and lustre that makes it so mouthwatering and beautiful to photograph 🙂 It also has a balanced sweet salty taste which adds depth to the grilled meat.  Any meats can be ‘teriyaki-ed’ like fish, chicken and beef. When cooking beef, I like to use premium grade beef to bring out that buttery flavour, searing up to the right level to preserve the tenderness and juiciness of the beautiful meat. The addition of fresh salad helps to cut through that rich fattiness of the beef, making them a truly perfect marriage. Beef Teriyaki and Sesame Cucumber Salad (adapted from Christine …

Egg tofu with minced pork

Seared Egg Bean Curd with Minced Pork

“When in doubt, cook some tofu because it is good for you and your family” Tofu (aka bean curd) is the most generic ingredient and most-loved by my family.  It’s not only healthy, it’s so easy to cook and can be paired with almost anything in this world!  There are great many kinds of tofu that we use and sometimes I even got myself confused with the range.  Oh well, there’s silken tofu, firm tofu, extra firm tofu, fermented tofu, egg tofu and the list goes on … Every tofu has its unique texture and taste.  I personally love all of them and the type of tofu used really depends on the type of cooking. This recipe is a classic Chinese Malaysian family favourite, eaten as part of a shared meal.  I use the egg tofu because of its eggy taste and heavy density.  When seared, the tofu crisp up on the outside and remains soft inside.  It is much easier to handle compare to the silken tofu but still needs to be gentle when …

Kyoto pork ribs

Kyoto Pork Ribs (Qing Do Pai Gu)

First of all, this ain’t a dish from Kyoto, Japan.  And secondly, I surely do not know why they call it Kyoto pork ribs.  But what I am very sure of is that this dish  is super super delicious especially the sweet caramelisation of the sauce that wraps around the pork.  Recipe is adapted from I eat I shoot I post and there is also some explanation about this dish in the website if you are interested to know more. Honestly, I think the dish should be called Kyoto Pork Loin because this part of the meat is being used.  But calling a dish with the word “loin” doesn’t really sound appetising 😉 So, best to stick with its original name.  Pork loin is that part of the meat still attached to the bone and can be easily purchased from your local butcher’s.  You’ll also need a meat tenderizer to pound the meat so it becomes bouncy and juicy. The original recipe also calls for rose wine to be added to the dish at the end to create …

Sweet & Sour Pork

Sweet & Sour Pork

It’s been less than a week since I arrived in Malaysia and I’m already spending all my time devouring Malaysia’s goodness.  I know, I have to admit that I am a glutton – that’s the result of coming from a family & friend of foodies 🙂 The weather here is super hot and humid – definitely a big turn from the cold and chilly Melbourne weather!  I had the best moments eating at many of Malaysia’s tai chow (Open air chinese stir-fry coffee shops) in shorts & slippers (LOL) – reminiscing sweet memories and taste from some of my favourite dishes like Sweet & Sour Pork (Gu Lou Yuk), Deep Fried Yam Basket (Fat Put Piu Hiong), Steamed Fish with Hot Chilli Paste (Cheong Ching Fei Zhou Yu), Hokkien Mee (Fu Kin Chow), Assam Laksa …. so many more that I can’t even list them down 🙂 After a string of delicious tai chow dishes, I was inspired to recreate my favourite dish – Sweet & Sour Pork aka Gu Lou Yuk.  Sweet & Sour Pork is undoubtedly one of the most well known Cantonese …

Dong Bo

‘Dong Po’ Stewed Pork

Just like that, April is gone.  I have been pretty quiet last month with very little activity with Burp!  Blame it on the school holidays and visitors 🙂  But it’s a good thing, we had such fabulous time with my family who came all the way from Malaysia and put up with us for 3 fantastic weeks.  All of a sudden, our home was turned into a busy hotel with people coming and going – this beloved bustle is what the Chinese call as “yit lau” in cantonese. I had the chance to show off my cooking skills and impressed my family…greatly.  My mum and I exchanged cooking lessons and tips with each other 🙂 which was something that I haven’t had a chance to do last time.  It was truly enjoyable.  That time all I care about was doing other things except cooking.  But, now that I’m at it, I really missed having that mother-daughter bonding time. I have a very soft spot for pork belly.  My knees would go utterly weak at the sight of …

Pork ribs braised in young coconut juice

Pork Ribs Braised in Young Coconut Juice

This dish has exceeded my expectations – using young coconut juice (aka coconut water) to braise and flavour is unexpectedly delicious.  I love coconut juice by nature for drinking but haven’t actually tried using it to cook.  Coconut juice is known for their refreshing effect and drinking it during hot weather helps to cool down the body. By simmering in the coconut juice, the pork absorbs the sweet and refreshing flavours of coconut juice as well as its toasted aroma.  To get that real coconut flavour, I used freshly-packed real coconut which is available at green grocers.   According to Luke Nguyen, author of The Food of Vietnam, this dish was coincidentally created by the Vietnamese locals after they got too excited and incidentally took over his cooking station while filming his show.  LOL, I can just imagine how chaotic it was at that time 🙂 In this recipe, I have used pork bbq ribs which is a little difficult to cook but still as delicious.  My lil’ one prefers the pork bbq ribs than …

Pork Belly with Chilli Caramel

Pork Belly with Apple Slaw and Chilli Caramel

If you want to cook to impress – you must try this belly belly delicious dish that brings out the best in a pork belly through 2 cooking methods – braise and deep fry. When I first tasted their flagship dish at Red Spice Road, I could not get it out of my head ever since. I was obsessed with its amazing flavours and told myself that I have to try the recipe – all I need is time and focus because there are a lot of components in this recipe that needs to be prepared ahead … and well, to achieve that perfect belly of goodness. Pork belly is one of the most popular meat used in Asian cuisine especially in Chinese and Korean dishes.  The primary method to cook pork belly is braising or slow cooked which gives us meat that’s full of flavour and melt-in-your-mouth texture. Apart from the fact that I absolutely L.O.V.E pork belly, combining 2 cooking techniques by first braising the pork belly to give that melt-in-your-mouth texture and …

Sticky Glaze Beef Short Ribs

Sticky Glaze Beef Short Ribs

Warning! This dish is not for the faint-hearted 🙂 When I read the recipe in Not Quite Nigella, I couldn’t wait to cook it.  It sounded and looked too delicious to wait (this dish is a winter, rainy dish).  It was a combination of that melt-in-your-mouth-slips-off-bone beef together with spicy and sweet asian flavours that made this dish so oh-my-goodness tasteful and heartwarming. Looking for beef short ribs was a tiring activity and I almost gave up.  I thought it was a common cut, but apparently it’s not that popular for home cooks.  When I went to my local butcher’s, he showed me what was labelled as “beef spare ribs” and told me they are the same.  Don’t be fooled thinking they are they same, they are surely not!  The beef short ribs that I have eaten in restaurants has a thick slab of meat attached to a short bone and it’s the best cut for braising.  We went from market to market, looking for short ribs and finally found them at a butcher in …

Roast Pork

Home-made Chinese Roast Pork (Siu Yuk)

With Chinese New Year coming, I have been craving for Siu Yuk (in Cantonese) or Shau Rou (in Mandarin) or commonly known as Roast Pork.  This sinfully, delicious, easy-to-make roast pork has been one of my go-to comfort foods whenever I miss home.  It’s not just the sound of “roast” on pork but the “crackling” that is enough to make anyone’s mouth water. When choosing pork belly for this dish, I like a nice layer of fat in the middle – so, when I have that first memorable bite, I would love to chew into the crackling crunch, followed by the soft, juicy fat and tender meat. Roast pork is commonly eaten with Hainanese chicken rice, duck rice or wonton mee.  Normally I would reserve some out and stir fry with chinese broccoli (gai lan) or with spring onion, chillies and garlic which is equally sumptuous. Contrary to yesteryear’s belief, making roast pork at home is actually super easy – thanks to my beloved oven.  I would normally marinade the pork a day before so …