Saturday, September 14, 2013

Roasted Pork Belly With Homemade Char Siu Sauce

Saw this homemade Char Siu Sauce online and thought it would be good for WB to make this sauce for the pork belly that he is going to cook for dinner.  Homemade char siu would be great for dinner:) It turned out delicious mmmmm nom nom nom. 

Homemade Char Siu Sauce

2 tbsp Asian light soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp Shioxing wine/dry sherry
3 tbsp sugar
1 tsp garlic, minced
1/4 cup honey
1/4 tsp salt
1/4 tsp five-spice powder/ground pepper
2 tbsp of water

Mix all ingredients in a soup pot, heat pot at medium-low heat, keep on stirring until the sugar is completely dissolved. Remove and cool to room temperature.  You can also refrigerate the char siu sauce in a sealed jar or bottle if not in use at once.

Marinate the pork belly with the above homemade char siu sauce for half an hour and roast it in the oven at 200C for 35-40 minutes till meat is tender and cooked.

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Tuesday, September 3, 2013

Stir Fry Diced Eggplant/Aubergine With Shrimps

Dinner has gonna be easy and light for me.  For those of you following my blog will know that I am now resting my left shoulder which I thought was frozen shoulder but after doing the MRI, I discovered that it was something else.  So cooking something more elaborate would be out of the questions and I depend on WB now to do the cooking and washing.  I love eggplant and since I have some shrimps left in the freezer, I asked WB to stir fry this for our dinner last night. I need to clear the freezer - not going to store up anymore meat until I am fully recovered .  We will have to have more simple stir fry dishes from now, to make things easy for WB :)  And I truly thank God for such a wonderful and helpful partner :)

Stir Fry Dice Eggplant/Aubergine With Shrimps


2 Japanese eggplants - diced into 1.5 cm cubes
10 pieces of shrimps - shelled and deveined
2 pips garlic - chopped
1 tsp chilli flakes
2 tsp miso paste
1 tbsp of sliced spring onions for garnishing
1 tsp of olive oil
3 tbsp of water


Saute garlic and miso paste with 1 tsp of olive oil till fragrant.  Add in the shrimps and stir fry till half cooked , add in diced eggplants and 3 tbsp of water and cover wok with lid. Cook over medium heat till the eggplant is cooked . Add in chilli flakes and stir fry till well mixed. Add a pinch of salt if desire. Dish up and garnish with chopped spring onions.  Served with rice. 


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