How to Cook Pata Tim Easily

Try this recipe and you will not regret :-). Simple and easy but you can add some star aniseed and bok choy (pechay). I caramelized the sugar for its aroma and thickness of the sauce, but if you don't want to do it this way it's alright.Enjoy your cooking.

Ingredients:
1 pork leg  (pata)
3 cloves garlic (crushed)
2 tablespoons sugar or according to your taste
1/4 cup soy sauce
1 cup pineapple juice
2 tablespoons oyster sauce
3 cups water (add if needed) 
1 tablespoon pepper corn (pamintang buo)
salt and pepper to taste

Procedure:
1. In a big pot, put the sugar over medium heat then caramelized it, after caramelizing the sugar, add the soy sauce, pineapple juice, pepper corn, garlic, water and the pork leg then cook over medium heat until tender.
2. When it's tender, add the oyster sauce and stir well, let it simmer for few minutes then add salt and pepper if needed, allow to simmer for a minute then turn off the heat.
3. Serve hot with a big smile :-).

If the pork leg takes time to cook just add water and allow to simmer until tender, then when almost done cooking increase the heat to high to evaporate it to thicken the sauce.

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How To Cook Pork Steak Easily

This recipe is enough for a big family :-) like mine. If Kikkoman soy sauce is not available just replace it with the common soy sauce in the kitchen but reduce it to 50ml. Start cooking now and let me know if your loved ones gave you thumbs up.

Ingredients:
1 1/2 kilo pork ( sliced flat and thin)
1  cup soy sauce (common kitchen soy sauce)
80 ml  Kikkoman soy sauce
80 ml lime or lemon juice
1/4 teaspoon ground pepper
5 onion (sliced into rings)

Procedure:
1. Marinate the sliced pork with lemon juice, soy sauces and ground pepper.Let stand for 30 minutes.

2. Saute the onion and remove some for the toppings later. Remove the pork from the marinating sauce, and stir in with the onion and stir until the pinkish color is gone, then add the marinating sauce then simmer while stirring occasionally until done. Add salt if needed.

3. When done, put the sauteed onion that you reserved earlier then serve with love :-).

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Pork Sinigang sa Santol

My family loves this so much when I let them taste it. 

Ingredients:
1 kilo pork
8 pieces santol ( skin or rind removed)
1 litre water plus 3 cups for boiling the santol
1 bunch swamp cabbage (kangkong)
1 onion 
2 tomatoes
3 tablespoons fish sauce (patis) optional
salt and pepper to taste

santol

Procedure:
1.  Slice 6 pieces santol into halves, put in the pot together with the 3 cups of water then bring to a boil, when boiling reduce the heat and just simmer until the santol flesh is tender, around 20 minutes, turn off the heat and let cool. Remove the santol seeds then put the santol flesh and the water in a blender and blend well until smooth. 
2. In a pot,  put the pork,  2 pieces santol (slice into quarter),  onion and tomatoes then allow to simmer for 5 minutes over medium heat .
3. Add the water and bring to a boil, then simmer until the meat is tender, season with fish sauce, salt and pepper.
4. Add the swamp cabbage (kangkong) and simmer for a minute,  then add the santol puree and seeds according to your taste,  simmer until the flavor is well blended. Turn off the heat.
5.Serve and do not forget to smile :-). 

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Adobo sa Gata

I cooked this because a friend is requesting it so badly :-). According to the people who've tasted this "so yummy"! 

Ingredients:
1 kilo pork (sliced to your desired size)
 3 cloves garlic
1/2 cup soy sauce
1/2 cup vinegar
1 cup pure coconut milk

Procedure:
1. Saute the garlic then add the pork and simmer for a minute then add the vinegar and soy sauce then simmer  over low fire until the meat is tender.
2. When meat is tender, add the coconut milk, salt and pepper to taste, then simmer until done.
3. Serve with love and do not forget to smile :-)


Tips: for extra yumminess marinate the pork with calamansi and soy sauce then brown the pork in a little oil and set aside and just follow the procedure.

If you want more gravy just add more coconut milk.

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Pork Chop A La Kilawin

I made this from my leftover fried pork chop yesterday, it was so good. The method in preparing this is the same with the kilawin that I knew. Mmmmmmm all my friends enjoyed it with hot rice but I chose to eat it with my bahaw ( leftover rice). 

Ingredients:
3 fried pork chop
2 tomatoes ( sliced to your desired size)
1 purple onion or you can use white onion (sliced to your desired size)
2 tablespoons calamansi or lemon juice
1 tablespoon soy sauce or according to your taste
2 tablespoons sliced spring onion
salt and pepper to taste

Procedure:
1. Slice the pork chop to your desired size then combine with all the ingredients and mix well.
2. Put in a serving dish with chopped chili pepper then serve with rice and enjoy.

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Creamy Pork with Mushrooms

A delicious pork dish that your entire family will surely adore. 

Ingredients:
1 kilo pork
1/4 kilo mushrooms (sliced) you can use canned mushrooms
2 cloves garlic
1 onion
2 cups water
1/2 cup All purpose cream ( Nestle, Alaska or any brand)
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork and simmer until pinkish color is gone.
2. Add the water and simmer until the meat is tender, then add the mushrooms, salt and pepper and simmer for 5 minutes over medium heat.
3. Add the all purpose cream simmer for a minute or until done.
4. Serve and enjoy. :-)



Note: If you want it to have more gravy just add the water and the all purpose cream.

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Peppered Pork Chop

Truly yummy but eat in moderation :)

Ingredients for 4 servings:
4 serving slices of pork chop
ground pepper according to your taste
2 tablespoons calamansi Juice
salt to taste

Procedure:
1. Sprinkle the pork chop with calamansi juice then put pepper and salt according to your taste.

2. Fry until  cooked.

3. Serve it with rice and do not forget to smile :-).

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Pork Ribs Nilaga

Nilaga is a simple way of cooking meat with water and spices added with some veggies. Simple yet delicious.

Ingredients:
1 kilo pork ribs
1/2 kilo pechay
8 cups water
1/4 cup fish sauce (patis)
3 big potatoes
onion
thumb size ginger
salt and pepper to taste

Procedure:
1. In a big pot put the onion, ginger, pork ribs, pepper and patis and cook over medium heat until the meat juices comes out the simmer until the pinkish color is gone.
2. Add the water and bring to a boil, continue to boil the meat until tender then add the potato and simmer until half cooked, then add the pechay and salt if needed then simmer for a minute and turn off the heat.
3. Serve it hot.

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Pork Trotters in Black Vinegar ???

Tomorrow will be Lyanne's 12th morning.

Today is just the 11th day, we're making it a day earlier so that there will be more people eating it. Tomorrow's Sunday, and Mike's shop's closed, that's why there's less people around.

I'm a Cantonese, and according to Cantonese traditions, on the 12th day, we're supposed to eat Pork Trotters in Black Vinegar. Some even give this dish away to relatives and friends as gifts.

It's not confined just as a confinement dish..
It can be served on any other day, just that on this day, the 12th day of confinement is celebrated with this dish.

** Be warned that I like mine really sour. Do not add the whole bottles of vinegars without tasting in advance.

Ingredients

1 Pork trotter (chopped)
300gm -400gm old + young ginger (how much depends on individuals and the intensity of the ginger used, skin on or off up to ur preference, smashed or not, up 2 U)300gm molasses sugar
100gm sugar (optional, depends on sourness of the gravy)
2 tsp salt
3 Tbsp Sesame Seed oil
200gm Black beans
1.5L water
1 bottle sweet black vinegar (720ml) (Try half bottle first, adjust later)
1 bottle sour black vinegar (623ml) (try half bottle first, adjust later)

Method
1. Wash and dry black beans. Dry roast them on the wok on low heat until they start to crack. (this step can be done in advance)

2. Place the beans in a big pot and boil them in 1.5L water for an hour.
3. Meanwhile, scald chopped pork trotter. Drain well.
4. Heat wok and put in sesame seed oil.
5. Put in ginger and saute for a minute.
6. Put in scalded pork trotters and salt. Mix well and fry until dry.

7. Transfer (6) into the big pot with the beans boiling in it.
8. Boil on medium heat for 1 hour.

9. Pour in both black vinegars and sugars. If too sour, add in more white sugar.

10. Bring to a boil and simmer for another 10 minutes, and turn off the heat.

****** This version is very sour, just the way I like it. If u can't stand the sourness, u can reduce the amount of vinegar used, or just dilute it with more water.


??

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Pearl Balls ( ??? )

It's been years since I last made these... and I mean... 15 years at least..
The last time I made these were when I was 15... that long ago..so, u can guess how old I am now.. kekekeke..

I got this recipe from my mother's only cookbook.. haha.

The recipe is almost the same... but this time I added in prawn meat and discarded the ginger..

Pearl balls look like dimsum.. very nice for breakfast or as snacks.

This amount of ingredients yield about 50 balls

Ingredients:

500 gm minced pork (lean+fatty pork)

60 gm minced prawn meat

3 Tbsp finely chopped water chestnut

2 Tbsp finely chopped green onion

1 Tbsp corn starch

1 tsp sesame oil

1 egg white

3/4 tsp salt

good dash of white pepper

1 cup glutinous rice (soaked for at least 1 hour, better 3 hours, it'll expand to abt 1.5 cups)

Method:

1. Mix all the ingredients together except rice

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Char Siu Bao ???

Cha Siew Pau, Cha Shao Bao, or Char Siu Bao... whatever romanization it is still the same old bbq pork steamed buns.

There�s this Cha Siew Bao in Tanjung Tualang, which the pau skin is the traditional type, yeast raised, and it is called Hainan Pau.
I prefer this type of pau skin to the Dimsum shop types, which are raised by double action baking powder.

My all time favourite cha siew pao is from Kam Ling Restaurant in Kampar. Their filling is just yummy. Super yummy! I�d say this filling that I�ve recreated based on the memory of Kam Ling�s Cha Siew Pau is�� 80% to 90% similar. I didn�t put in chopped coriander, but Kam Ling does. This cha siew filling doesn�t have hoisin sauce in it�. Which is why it just taste different from most recipes� yummy

I used to make pau by just assuming the proportions, and they come out with different textures each time. So, this time, I want to standardize my pau skin recipe.

This is the outcome.

Pau Skin recipe

A) 600gm pau flour
120gm sugar
� tsp salt

B)300ml warm water
1 sachet instant yeast
1 tsp sugar

60gm shortening (melted, but not too hot)

1) Mix B together and wait for the mixture to froth.
2) Mix A together. Pour B in.
3) Knead until it becomes smooth and doesn�t stick to the side of the mixing bowl.
4) Pour in melted shortening, and knead until the oil is fully incorporated. (It may seem to be very oily, but don�t worry, just knead)
5) Shape into a ball and cover mixing bowl with cling wrap and let sit until dough has doubled. (I knead in a pot, so I just cover up with the pot lid)
6) Punch down and knead. Divide into 50gm balls.

Cha Siew Filling Recipe
A)600gm pork
3 soup spoon sugar (Chinese soup spoon)
1 soup spoon dark soy sauce
2 soup spoon light soy sauce
1 soup spoon chinese rose wine (mui gwai lou)
1/2 tsp salt
1 cup water

B)
1/2 cup water
1 heaped Tbsp cornstarch

1 Tbsp sugar
2 Tbsp oyster sauce

1. Marinate pork with all ingredients in (A) for 4 hours at least. (I do it overnight)
2. Pour pork and marinade into a heavy bottom pan or pot and cook on medium fire until the sauce thickens into honey like consistency.
3. Let cool in pot and chop cha siew into small cubes around 5mm X 5mm.
4. Mix B together. With the same pot that has the thickened sauce in it, pour B in. Bring to a boil and put chopped cha siew in and cook until gravy has thickened and reduced.
5. Put cha siew on a plate and let it cool down. When cha siew has cooled, chill in the fridge.

** this filling can be prepared days in advance and refrigerated. Take note that filling turns saltier after being steamed in the bun.

Assembly:
1. Take a ball of dough weighing around 50gm each, flatten it into a circle.
2. Place a table spoon of chilled cha siew filling into the centre of the circle.
3. Gather sides of the circle carefully and pinch the top together.
4. Place onto a piece of paper.
5. Let sit for 30 minutes and steam on high fire for 10 minutes.

***
By the time I finish doing the last one, it�s more than 30 minutes, so I just prepare the steamer and steam the first few paus. No need to wait.

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Lentil Soup with Braised Ham Hock

This was a viewer request from a while ago for an easy lentil soup recipe. The key ingredient for my version is the smoked, and amazingly delicious, �ham hock.� For those of you not familiar with this piece of pork, here�s what Wikipedia, had to say (It�s Friday and I was feeling too lazy to actually explain what a hock was myself).

From Wikipedia, the free encyclopedia: �A ham "hock" is the end of a smoked ham where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone and the associated skin, fat, tendons, and muscle. This piece is generally comprised of too much skin and gristle to be palatable on its own, so it is largely used to be cooked with greens and other vegetables in order to give them additional flavor (generally that of pork fat and smoke), although the meat from particularly meaty hocks may be removed and served.�

If you�re new to soup making, this is a great one to start with since it�s almost impossible to screw up! It�s also very affordable. A little bit of lentils and ham hock goes a long way, and you can feed a very large group for just a few dollars.

Ingredients:

2 cups dry lentils
2 cups diced onions
1 cup diced celery
1 cup diced carrots
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp cayenne
1 quart chicken stock
1 quart beef broth
salt to taste
fresh parsley

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