Wednesday, November 14, 2018

Braised Pork Belly With Fresh Shiitake Mushrooms And Potatoes And Carrots

I love mushroom of any sort....I mean edible ones LOL. I bought some fresh shiitake mushrooms from the supermart and it is locally grown .  I normally would have used the dried ones to make this dish but I can't wait to soak them soften for this dish. Thus , I used the fresh ones instead for this braised porkbelly.  It is easy to whip up and a dish full of flavors.  Hubby's favourite dish. For me I love the mushrooms and the flavorful potatoes which has the tasty gravy absorbed into it.  I added some carrots too.  Though the recipe is actually the chinese a pork dish  which the Hokkien called " Tau Yu Bak " whereby the porkbelly is used to braise with dark soy sauce, white pepper and garlic till the porkbelly has soften.  As usual , I would like to add in mushrooms, potatoes and carrot making this dish no longer the authentic dish but just a dish with lots of other stuff though the method of cooking is still the same.  1.5 hours of slowing cooking brings out the wonderful aroma of this braised porkbelly dish.  You can serve this dish with plain porridge or rice or even goes well as a dish for the sourdough bread I used to make.

Braised Pork belly With Fresh Shiitake Mushrooms Potatoes And Carrots


350 -  gm of pork belly - cut into 3/4 inch thick bite size
1 carrot - cut into 1/2 inch cube
12 pieces of fresh shiitake mushrooms - ,cut off the stem and drain drain
2 potatoes - cut into small chunks
1 head of garlic - crushed

1 tbsp of thick soy sauce
1 tsp of ground white pepper
1.5 to 2 cups of water to be added in gradually
1 piece of Maggi chicken stock
salt to taste


Heat up stainless steel pot under medium low heat , once the pot is hot , add in the crushed garlic and the pieces of pork belly , keep stirring till the meat is half cooked and the liquid has more or less dries off.  Add in the thick soy sauce and white pepper and give it a quick stir .

Once it is aromatic, add in half of the 1.5 cups water and cover with lid and let the meat simmer till the water has almost dried off. Add in the cut potatoes and carrot and the balance of the water. Cover with lid and continue to simmer till the potatoes and carrots are cooked and the meat are tender.  Add in the chicken stock  , the fresh mushrooms and continue simmering till the mushrooms are cooked and the gravy has thicken.  Add salt to taste.

Dish up and serve with rice, porridge or eaten with sourdough bread.



Wednesday, October 10, 2018

Pan Fried Homemade Pressed Tofu With Shichimi Seasoning

I have been making my own tofu since the day I learned from Angie Tee.  Gosh, it was really kind of her to share her knowledge on making tofu.  I am a tofu lover and I eat a lot of tofu in a month. Homemade would be best for me since I cook them very often. Free from preservative and the taste and texture is so good that I will not buy commercial ones anymore.  

I add them to my Miso soup, Korean Jiggae , steam it with lots of fried shallots and soy sauce and so many other dishes  that I can cook with tofu. Today, I just pan fried them . Simple yet delicious. All I did was coat them with rice flour and sprinkle Shichimi seasoning on them while they are still hot from the pan.  Crispy edges , soft on the inside and oh gosh I can just go on eating them leaving none for hubby if he didn't stop me "  helloo... keep some for me "  LOL!

You can hop over to Angie's blog Seasalt With Food , she has many wonderful recipes that she shares there.  This is the fifth pressed tofu I have made so far.

it is a joy to hold this piece of homemade pressed tofu

coat each piece of tofu with rice flour and salt
before pan frying them with a little oil
on a non stick pan..the oil helps to give the tofu pieces
the crispy edges, yet soft on the inside.
the moment the fried tofu are out of the pan,
sprinkle shichimi seasoning on them

For the video on how to made your own tofu
click the link below


Monday, October 1, 2018

Ikan Nenas Masak Lemak Chilli Padi

I have frozen fish in the freezer which had been sitting for a month there for a month and I am running out of ideas what to cook with them. I googled and saw this mouth-watering fish dish, cooked in coconut milk with fresh turmeric , shallots, lemongrass and bird's eye chilli...oh I am sure hubby would love this dish though he doesn't eat fish much unless I remove the bones for him. Spoon fed in other words :p  He loves pineapple, so I will add pineapple to the dish. And while I was cooking this dish, he could smell the wonderful aroma of spices and he came running into the kitchen ... "what are you cooking, smell good !"  hahaha and he ran out of the kitchen reminding me " cook more gravy and rice ya "  LOL  Of course ,his mom cooked better than me when it comes to this kind of dishes.  His mom was a Nyonya so definitely she cooked better than me :)

Okay, it was a Threadfin I found in the freezer and I cooked this dish with it.  It is the simplest form of cooking a dish that is spicy and tangy.   Every mouthful of the gravy has a combination of flavours bursting in the mouth and we both had to have extra helping of rice.LOL

other than the coconut milk, this dish is quite healthy
as no oil is needed

once the ground ingredients  are fragrant, add in the thin coconut milk
and let it simmer under low heat

add in the fish last when the gravy has thicken slightly
and continue to simmer till the fish is cooked

add a pinch of  salt to taste

serve with rice

Ikan Nenas Masak Lemak Chilli Padi

pound together the ingredients (A) with pestle and mortar
ingredients (A)
5 dried chilli - remove seeds, soak in hot water till soften
6 shallots
3 red bird's eye chillies ( chili padi )
1 clove of garlic
1 inch length of fresh turmeric

1 medium sized Threadfin - clean and washed, rub a pinch of salt over the fish , cut into 2 pieces
1 lemongrass crushed
1/4 pineapple - sliced
1.5 cups of thin coconut milk
2 slices of tamarind slices or 1 tsp of tamarind paste
1 tsp of sugar
salt to taste


Sauted (A) , lemongrass and pineapple over medium low heat in a non stick pan, once the pineapple and the ground ingredients are fragrant, add in the thin coconut milk and tamarind slices and simmer under low heat until the pineapple has soften and the gravy has slightly thicken and fragrant. Add in the fish pieces and cover with lid and let it simmer under low heat till the fish is totally cooked.  Add a tsp of sugar and a pinch of salt to taste .Dish up and serve with rice.


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