Monday, May 25, 2015

Hot And Sour Pork Trotters In Pressure Cooker

Today's dish is really appetizing - Hot and sour pig's trotters .   After a tiring day, running around in town, I came back tired and not in the mood to cook.  Then Wild Boar reminded me that the parboiled pig's trotters that is cling wrapped in the fridge need cooking. Gosh, I have a kitchen helper don't I ? Yes...I have a helper... okay, I told him I will have dinner served by 6pm.  I dumped all the ingredients needed to cook this dish into the pressure cooker...yes my Philips Pressure Cooker :p  and pressed the beef/mutton button mode and pressure cooked it with Kept Pressure Time 30 mins.  And after I had my bathe...the dish is ready to be served.  This is the best thing that we bought after my retirement ...fully utilised! hahaha...  

This hot and sour pig's trotters really smell amazing...believe me, the flavors is surprisingly intense and the meat tender and juicy.  The trotters tendons were cooked to perfect softness ....gosh I took more than I am allowed...hahahaha I love every mouthful of the flavorful gravy.  Two bowls of rice I ate...hahahaha so satisfying and tiredness vanished and energy replenished !  My Wild Boar happy with meat  and I am happy with the soft tendons of the trotters.  Tomorrow...have to walk two more rounds at the Polo ground....sweat sweat and burn burn the fat :p

I make sure all the required ingredients are mixed well 
together with the parboiled trotters before I pressure cooked it 

this is the result after pressure cooked it for 30 mins
the meat and tendon are tender soft...aroma is sealed in
yummilious !

 Hot And Sour Pork Trotters In  Pressure Cooker


half a pork trotter- cleaned and chopped to bite size pieces ( the butcher will do it for you)

5 dried chillies
3 pieces of dried tamarind  ( assam keping )
4 cloves of garlic - crushed
1 tbsp of thick soy sauce
1 tsp of sea salt
water just enough to cover the trotters


Parboiled the pork trotters pieces in hot boiling water.  Drain off water and keep aside.
Add the parboiled trotters and the rest of the ingredients into the pressure cooker and pressure cooked it for 30 mins.

NOTE:  If you are not using a pressure cooker....put all the ingredients into a heavy stainless steel pot and cook under low heat until the trotters are will take about an hour and half for the trotters to be tender soft.

Wednesday, May 20, 2015

Steamed Parrot Fish With Fermented Bean Paste of my favorite seafood..hehehe of course fresh clams and fresh oysters are top on my seafood list. I was at the wet market a few days ago and I saw some fresh parrot fish.  The price is RM18 per I bought two home since they looked very fresh.  By looking at the eyes of the fish...if they still clear..they are fresh, mom taught me this when I was a teenager and now pass on this info to my daughter.  I steamed it with fermented bean paste and garlic and chilli and gosh it was good.  Seldom get to buy these fish...I understand they are from Sabah sea...mmmm who cares as long as they are fresh. 

they look good and taste good

steam with fermented bean paste

Steamed Parrot Fish With Fermented Bean Paste  - WB's Kitchen


1 parrot fish  - or fish of your choice -  remove scales and guts, cleaned

saute together
1 1/2 tbsp of fermented bean paste ( tau cheong)
1 tsp of chopped bird's eye chillies
1 tbsp of chopped garlic
1/2 tbsp of oil

sliced spring onions


1)Place cleaned fish on a steaming plate.

2)Saute  (A) in non stick pan for a few mins till fragrant .  Take out and place saute mixture on top of fish.

3)Put steamer to boil.  Steam fish for 8 to 10 mins till fish is cooked.  Do not oversteam the fish or the texture of the fish will be tough.  Garnish fish with spring onions and serve hot.

Enjoy !

Wednesday, May 13, 2015

Stir Fry Aubergine With Sweet Pickled Radish And Dried Shrimps

A simple stir fry for dinner.  I  remember I still have a few aubergines/ eggplants in the fridge.  I flipped through my lastest cookbook and found this simple stir fry eggplant dish.  I knew it would taste good by just reading through the recipe and the ingredients involved were just sweet pickled radish, minced meat and dried shrimps.  Throw in some homegrown spring onions and tada...this dish is to die for. 

this stir fry is packed with flavors......

this dish will be added to the table from now on :) thumbs up

Stir Fry Aubergine With Pickled Radish And Dried Shrimps
 -adapted from Hawker Secret Recipes 


450g aubergine/eggplant
70g chopped sweet pickled radish
70g minced meat ( pork/chicken)
20g dried shrimps -chopped    
1 red chilli -chopped 
4 bird's eye chillies - chopped
1 tsp chopped garlic
50 ml water

spring onions - sliced     

1 tbsp oyster sauce
1 tsp light soy sauce
a drop of dark soy sauce
1 tsp sugar

a tbsp of' shioxing wine '


Cut the aubergine into strips, parboil in the hot oil, drain well and keep aside.

Heat up 1tbsp oil in the hot wok, saute chopped garlic and dried shrimps until fragrant. Add in minced meat, stir fry briskly until cooked. Next, add in aubergine, chopped pickled radish, red chillies and bird's eye chillies, toss well.

Add water and seasoning, stir until well combined. Splash in 'Shioxing ' wine .Dish up. Garnish with sliced spring onions and serve hot.                                                                
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