How to Make Chinese Roast Pork

How to Make Chinese Roast Pork: http://rasamalaysia.com/chinese-roast-pork/

CLICK HERE FOR RECIPE

In my cookbook “Easy Chinese Recipes,” I have a Chinese roast pork belly recipe, or siu yuk. On Rasa Malaysia, I also have a crispy pork belly recipe, contributed by my dear friends at Eat A Duck I Must. Both recipes are great and excellent, but when it comes to Chinese Roast Pork, one could never have enough recipes. There is always that one PERFECT recipe that everyone is constantly looking for—easy, hassle-free, everyone-can-do-it kind of recipe that promises crispy, crunchy, absolutely aromatic and to-die-for pork crackling, melt-in-your-mouth Chinese roasted pork belly….ahhh, the thought of it sets my mouth watering.

This Chinese Roast Pork recipe is from my good friend Robert Danhi’s Facebook page. Robert and his wife made the roast pork following a recipe gathered from a church in Kuala Lumpur, Malaysia. I had personally tried their creation during an event last year, so I decided to attempt it on my own.

I have to say that this Chinese Roast Pork recipe is probably one of the easiest recipes around. There is no need to poke the pork skin, no vinegar, no pre-boiling the pork belly. Just very simple and only few steps are involved and the result is almost guaranteed and fail-proof. I am all about easy recipes that makes Asian food accessible in any kitchen, and I strongly urge you to try this Chinese Roast Pork recipe.

The end result, as you can see, is very crispy pork crackling. The pork belly is juicy and tender, with the melt-in-your-mouth pork fat, and the taste is a bit salty, aromatic (from the garlic and 5-spice powder). It’s delicious!! If you don’t believe it, browse through my photos as the images speak louder than words.

Enjoy!

To make this recipe a lot more accessible, check out the following video. Make sure you subscribe to my YouTube channel for future videos.

Bad Parenting Style

This is for parents to identify their wrong parenting skills and make changes quickly, so that their children will grow up in a proper healthy family relationship.

 

If you child is lying, it means you overreacted to the mistakes in past.

 

If you child had poor self-esteem, it is because you advice them more than you encourage them.

If you child does not stand up for themselves, it is because from a young age you have disciplined them regularly in public.

Parents shouldn't do so even in front of siblings, friends or cousins.

If you child is a coward, it is because you help them too quickly.  Don't remove every obstacle from their path.

If you buy everything for your children still they take things that do not belong to them, it is because you don't let them choose.

If you child is jealous, the reason might be you compared them with others consistently.

If your child gets angry quickly, the reason might be you have not praised them enough.  They only get attention misbehaving.

If your child doesn't respect others feelings, the reason might be you always order them - not giving importance to their feelings,

If your child is secretive, the reason is you blow things very big.

If the child behaves rudely, it is learnt from parents or others living with them.

Fried Pumpkin Rice with Chicken Floss

Ingredients
450 g pumpkin (peel and cut into cubes)
15 g minced chicken meat
100g prawns – shelled
2 dried mushroom – soaked and minced
2 eggs (lighty beaten)
3 shallots – sliced
3 garlics minced
100 g minced dried shrimp
50 g cashew nut
50 g chicken floss
Seasoning
Dash of salt, pepper and chicken powder
1 tbsp of light soy sauce
2 stalks spring onions – chopped

Method
1) Steam pumpkin until soft (blend 250 g pumkin into a paste). Set aside.
2) Heat up the wok and saute onions and garlics till fragrant. Add in the beaten eggs, minced muschroom, meat, prawns and dried shrimp. Stir well and cooked till chicken and prawns are half cooked. Add in the rice, toss and mixed well. Add in the pumpkin paste and continue to stir and fry till fragrant. Add in the seasoning, pumpkin cubes and toss well.
3) Sprinkle cashew nuts, chicken floss and spring onions over the rice and serve.

Ref: https://jessiekoeyskitchen.wordpress.com/page/26/

Stir-Fried French Beans with Meat and Cai Bo

Ingredients
300 gm french bean – washed and break each into 2
3 garlics – minced
1 red chilli – sliced thinly (optional)
50-100 g cai bo (washed, drained and set aside)
50 g minced meat
1 egg – beat lightly

Combined sauce
1 tsp abalone or oyster sauce
1/2 tsp salt, 1 tsp sugar
a dash of pepper
50 ml water

Method
Heat oil in a wok and deep fried the french bean for 2 mins. Drain and set aside.
1) Reheat wok with 1 tbsp oil and saute the garlic till aromatic and add cai bo. and stir-fry for 3 mins, add minced meat and continue to stir-fry over high heat for 1 min.
2) Return pre-fried beans, chilli to wok and add in combined sauce. Stir and mix well
over high heat for 1 min, add in the egg and toss quickly to mix well and dish onto serving plate.

Ref: https://jessiekoeyskitchen.wordpress.com/page/25/

Steamed Tofu with Chicken and Mushroom Sauce

Ingredients
1 square soft tofu (bought from tofu stall at wet market)
rinsed and cut into 4
150g minced chicken/pork
3 dried mushrooms – soaked and diced
3 water chestnuts – skinned and diced
1 tbsp each – green peas n carrots
2 shallots – sliced n 1 garlic minced
1 tbsp cornflour mixed with 1 tbsp water
1 stalk spring onion and 1 chilli – both chopped

Seasoning ingredients A
1/4 tsp each – salt, pepper
1/2 tsp hua tio chew/chinese wine
1/2 tsp sesame oil
1/2 tbsp cooking oil

Seasoning ingredients B
1/4 tsp each – salt, pepper, sugar
1/2 tsp cornflour

Combined sauce
125 ml chicken stock
1 tsp abalone sauce
1 tsp sesame oil
1 tsp, oyster sauce, light soy sauce, hua tio chew
1/4 tsp each – salt, sugar, pepper

Method
Marinate tofu (prick tofu with toothpick softly a few times) with Seasoning A for 15 mins in a heat-proof dish.
Marinate chicken with Seasoning B and set aside for 15 mins.
1) Place tofu in a steamer over rapidly boiling water and steam for 10-15 mins.
2) Heat a wok with oil and lightly browned shallots and garlic. Put in diced mushrooms and stir-fry for 1 min. Add chicken and toss until meat changes colour. Put in water chestnut, green peas and carrots and stir-fry for 30 secs.
Pour in combined sauce and bring to boil. Reduce heat and simmer for 2-3 mins. Thickened with cornstarch and sprinkle spring onion and chilli.
3) Pour sauce over hot tofu and serve with rice/porridge.

Ref: https://jessiekoeyskitchen.wordpress.com/page/23/

Fried Sambal Rice

Ingredients
1 cup cooked and cold rice
50 g prawns
50 gm sliced chicken meat
1 egg
some kangkong and taugeh
2 shallots – sliced
11/2 tbsp shrimp sambal (sambal ‘hae bee’)
salt, pepper and chicken powder to taste
1 tomato – quater
cucumber – sliced
spring onion – chopped

Method
1) Heat oil in a pan, add prawns, chicken meat and stir-fry briskly over high heat for 2 mins. Dish out and set aside. In the same pan add 1 tbsp oil, fry sliced shallots till fragrant, add egg and sramble it, add in rice, toss and fry till rice is well coated with the egg. Add sambal, salt, pepper, chicken powder, toss and fry over high heat for 2 mins. Add in cooked prawns, meat and vegetables. Stir-fry over high heat just long enough to wilt the vegetables but retain their crispness – abt 1 min. Sprinkle with some chopped spring onion. Dish out on serving plate and garnish with cucumber and tomato. Put a spoonful of sambal on top of the rice. .

Ref: https://jessiekoeyskitchen.wordpress.com/page/21/

Stir Fried Fish Fillet with Capsicum and Black Vinegar

Ingredients
400g Tioman Fish Fillet – sliced into 11/2 ” x 1″  pcs
Red & green capsicum – washed n cut into strips
Oil for deep frying
2 garlic – minced
1 inch ginger  – sliced thinly
100 ml chicken stock
2 tsp cornflour
1 stalk spring onion, cut into 2 in lengths

Seasoning ingredients
1 tbsp each – sugar, salt, pepper n sesame oil
2 tsp cornflour
1 tbsp cooking oil, to be added just before cooking

Sauce ingredients
(Combined Sauce)
1 tbsp each – oyster sauce n Black Vinegar
1/2 tsp each – sesame oil n thick dark soy sauce
a pinch of salt n sugar

Method
Marinate fish with seasoning ingredients for at least 40 mins. Stir in 1 tbsp oil just before cooking. Blanch the capsicum for 30 secs., drain n set aside.
1) Heat oil for deep frying. Deep fry fish for 2 mins or until golden Drain n set aside.
2) Heat a clean wok with 2 tbsp oil n lightly brown garlic n ginger. Return fish n capsicum to wok n stir fry over high heat for 30 secs. Stir in combined sauce ingredients.
3) Mkx cornflour with a little of the stock. Pour remaining stock into wok n bring to a boil. Stir in  cornflour mixture , mix n fry briskly for 1 min. Transfer to serving plate n sprinkle spring onions on top.

Ref: https://jessiekoeyskitchen.wordpress.com/page/21/