My Elastic Pants Headlines

Monday, October 13, 2014

Please stay tuned..

A little preview of things to come..
Sous vide steak...
.. More sous vide steak (but with Kobe beef)

.. Fun with eggs

.. Pavlova heaven
.. Some 'healthy' eating
.. More pancakes 
.. Pork porn!

Yes I have been very busy! Stay tuned!

- Sidney -

Monday, September 29, 2014

Kong Bak Bao (扣肉包)

There is something about pork that just gets me salivating, the sweet tender taste of the meat mixed with the collagen enrich fat (okay I'm kidding myself there.. the skin and fat just taste good) goes well with just about anything.

After coming back from New York and falling in love once again with David Chiang's steamed pork buns I tasked it upon myself (and I made a promise to the #withtheplusone) that I'd recreate the dish back home in Singapore.  That and the fact that I have a new #anova sous vide immersion cooker I had more than enough reason to play!

Well hello there, fancy a porky spa at 76 degrees?
Ingredients
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup granulated sugar
  • 2 tablespoons fish sauce
  • 2 whole scallions, roughly chopped
  • 3 medium cloves garlic, roughly chopped
  • 1 (2-inch) chunk ginger, peeled and roughly chopped
  • 1kg pork belly, in as large pieces as possible
  • 2/3 cup mayonnaise
  • 24 fresh or frozen Chinese-style steamed buns
  • 1 head bibb lettuce, washed, dried, and torn into medium-sized pieces
Procedures
  1. Preheat a sous-vide style water bath to 77°C. Combine soy sauce, mirin, sugar, fish sauce, scallions, garlic, and ginger in the bowl of a food processor. Process until vegetables are roughly pureed. Transfer pork belly and marinade to a food-saver style vacuum bag and seal. Transfer to sous vide cooker and cook until completely tender, about 8-10 hours. Remove bag from cooker and chill thorough
  2. When ready to serve, open sous vide bag and remove pork belly. Discard solid chunks of fat. Warm congealed liquids in a small saucepan, then strain through a fine mesh strainer. Return to saucepan and simmer until reduced
  3. Transfer reduced cooking liquid to a medium bowl. Add mayonnaise and whisk to combine.
  4. Preheat broiler to high. Cut pork belly into 1 1/2-inch wide strips, then slice into 1/2- to 1/3-inch slices. Transfer to a foil lined broiler pan. Broil pork belly until crisp and charred on one side, about 3 minutes.
8 hours basking the the spa, you've be all soft tender and juicy too!
Assembly
  1. Steam buns then spread mayonnaise onto each bun, then stuff with lettuce leaf, slices of pork belly, and pickles*
What is there not to love about this?

Caution: Construction in progress

The final product.. oh how I love thee!
My rendition of this recipe I added a product from Five & Two Foods (http://fivetwofoods.com/): Bacon jam.. yes the world just go a little more happy!  The jam helped to add new dimension to the bun; totally more-some!  Thanks again guys for the free sample that you enclosed with my purchase! I'll put it to very good use, I promise!

Thursday, September 18, 2014

Char Siew Mee

What to do when you've a rack of pork ribs that have been sitting in the freezer since the ice age (ok they're not that old.. REALLY!)? You marinate the little suckers! Once cooked the possibilities are endless.


I chose to accompany these ribs with some mee (egg noodles) and blanched vegetables. Though these were good enough to eat with just a bottle of beer!

Ingredients
1kg of pork ribs  
1 teaspoon of ground white pepper
1 teaspoon of light soy sauce 
1 tablespoon of oyster sauce
1 tablespoon of dark soy sauce (thick soy sauce)
1 tablespoon of honey
5 tablespoon of sugar (add more, if desired)
1 teaspoon of Rice Wine
1 teaspoon of sesame oiloney
5 tablespoon of sugar (add more, if desired)
1 teaspoon of Rice Wine
1 teaspoon of sesame oil

Directions
  1. Combine well with all seasoning ingredients. Dredge pork strips with the seasoning mixture, and marinate overnight
  2. Preheat oven to 220ºC. 
  3. Line baking dish with aluminum foil, and place pork strips on it. Do not discard the marinating sauce
  4. Place baking dish in the center of preheated oven.
  5. Bake one side for 20 minutes. Turn pork ribs over and bake for another 15 min, or until caramelized. 
  6. Glaze the ribs continiously
  7. Remaining sauce reduce over heat until thick
  8. Remove roasted pork and sauce from oven. Slice when ribs are cooled
  9. In a pot of boiling water cook egg noodles for 1-2 minutes then rinse under cold running water
  10. On your plate add 1-2 teaspoons of oil (I used seasame) and soy sauce 
  11. Combine noodles with oil and soy sauce
  12. Top the noodles with 1-2 ribs and apply extra sauce on top



And volla there you go


Char Siew Mee!


Friday, September 12, 2014

I Ain't No Shrimp

Thought I'd get myself back into updating this little blog of mine. On a recent trip to the supermarket I picked up their in-store cookbook / catalogue and decided to give one of their "one-pot wonders" a try. So here's the Daab Chingri recipe from Arijit Das:

Daab Chingri - serves 4 (actually two of us finished it)

Ingredients
500g large tiger prawns
4 tablespoons of onion paste 
1 teaspoon of garlic paste
1 large green coconut (I used two smaller ones for each of us)
2 tablespoons of mustard oil (I used sesame oil)
2 teaspoons ginger paste
6 large green chillies ground to a paste
1 tablespoon of poppy seeds or almond paste
3 tablespoons of Mellon paste (I used ground cashews)
2 teaspoons tumeric powder
1 teaspoon mustard paste

So here are some of the ingredients

Directions
Lightly salt (and devein) the prawns 30 minutes prior
Remove the top of the coconut and save the coconut water
Blend some of the coconut flesh into a paste (1/2 cup)
Sautéed onion with mustard oil, add garlic, chilli, poppy seeds
Add Mellon seed, mustard, coconut and tumeric. Season to taste.
Add prawns and cook
Add prawns and sauce to coconut and bake in oven for 20 minutes at 120 degrees Celsius 

Here is the finished product (with black quinoa)

Yummy yummy


Om nom nom!!

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