Stewed meat, mushrooms, eggs and intestines

Stewed meat, mushrooms, eggs and intestines

This is my favourite dish. Once the intestines are thoroughly cleaned, subsequent cooking procedure is easy.

 

Ingredients

 

750 gm big intestines (cleaned and blanched)

700 gm lean pork (cut into 4 big pieces)

5 big shiitake mushrooms (soaked, rinsed and remove the stalks)

3 slices of ginger

8 cloves of garlic

2 cloves

2 star anise

5 cm cinnamon stick

5 hard boiled eggs (de shelled)

 

Sauces

 

5 tbsp soy sauce

1 tbsp dark caramel sauce

1 ½ tbsp oyster sauce

1 tbsp vegetable oil

 

Procedure

Blanch big intestines and pork in hot boiling water for 3 minutes.

Heat a pot. Add oil.

Low heat, saute ginger till lightly brown. Add garlic and all the spices.

Add intestines, pork and shiitake mushrooms. Add soy sauce and dark caramel sauce. Mix well. Add a little bit of hot boiling water. Allow to simmer for 15 minutes with lid on, stirring occasionally. Add another 200ml of hot boiling water. Simmer for an hour with lid on, add oyster sauce and hard boiled eggs. Cook intestines and meat until tender (stirring occasionally).

Add more soy sauce to taste.

Leave to sit in the gravy overnight. Heat up before serving.

 

How to fry fish roe - A step by step guide

Fish roe

How to fry fish roe – A step by step guide

 

   1.    Leave fish roe to drain after cleaning and washing it.

 



2. Marinade with salt, fish curry powder (Baba’s brand).

Fish curry powder

 

 

3. Coat it with some corn flour.

Use canola, peanut or sunflower oil for deep frying. Those oils are relatively cheap, flavourless oil with high smoke points.

 

 



4. Prepare a pan or wok on the stove and wait until it is hot, then pour oil into it.

                 5.Once oil is hot, turn the burner to low flame.

 

6. Use a tong. Gently lowering the fish roe piece by piece into the oil before dropping it.

 

7.   If the oil splashes, turn off the burner.

 

8.  Once you have placed the fish roe into the oil, adjust the burner to low flame again.

 

9.  Fry for 3 to 4 minutes.

 

10. Cover the wok or frying pan with a lid.

 

Low Flame





11. Use your lid as a shield when you flip the fish roe. If oil splashes, turn off burner. Then only flip the fish roe.
 

After flipping, turn on burner again to low flame.

 

Note  :  Adding too much fish roe into the hot oil in a single go will cause the oil temperature to drop rapidly, reducing the effectiveness of your fry.

 12. Lid on again and let it fry for 3 to 4 minutes. Once cooked, turn off burner.

 

13. Remove and drain on a paper towel. Leave it to cool.

 

 

 

14.  Use a skimmer to fish out any crumbs left in the oil.

 

Preferably use the above skimmer with smaller holes.

 

Repeat step 6 to 14 until you finish frying all the fish roe.

 

 

15. Allow the fish roe to cool, cut into smaller pieces.

 



16.  With the clean oil, turn burner to high flame and fry fish roe till crisp. Lid off.

 

17. Ta dah! Dig in. Enjoy!

Recipe - "Hokkien Mee"

"Hokkien mee"

Hokkien Mee (KL Style) Recipe

Hokkien mee is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark caramel sauce with pork oil, pork, prawn, fish cake and cabbage as the main ingredients and croutons of crispy fried pork lard (sometimes pork liver is included). This dish is usually cooked over a raging charcoal fire. As for home cooking, you can cook on a stove with a wok.

 

 

 

Ingredients

 

 

1 packet of Hokkien noodles  (500gm)

  

1½ tbsp pork oil  (refer recipe : http://5foodway.blogspot.com.au/2015/06/recipe-making-lard-oil-and-crispy-fried.html )

 

4 shallots (thinly sliced)

  

2 cloves garlic (finely chopped)

  

150 gm pork (sliced) – marinade with soy sauce, pepper and corn flour

  

10 medium size prawns (de-shelled and de-veined)

 

1 bunch mustard green (choy sum) – cut

 

2 tbsp of crispy fried pork lard

 

300 ml chicken stock

 

1 tbsp dark caramel sauce

 

2 tbsp soy sauce

  

1 tbsp oyster sauce

  

½ tsp pepper

  

Salt to taste

 
 

Procedure

Rinse and drain the noodles briefly under cold water.

Blanch noodles with hot boiling water. Drain and set it aside.

  

Heat a wok. Add pork oil. Fry shallots till brown. Add garlic and fry both until golden brown.

 

Add meat, prawns, fish cake and crispy fried pork lard. With high heat flame, stir fry until just cooked. Add mustard greens. Pour chicken stock into the wok.

 

Add dark caramel sauce, light soy sauce, oyster sauce and pepper. Mix all and bring to boil. Add salt to taste. Add noodles and mix well with all the ingredients. Fry until noodles are tender but till al-dente.

  

Remove onto a serving dish and add more crispy fried pork lard. Sprinkle some crispy fried shallots (refer recipe:  http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html ) if you wish.

Serve immediately with sambal belacan. (refer recipe : http://5foodway.blogspot.com.au/2015/06/recipe-making-sambal-belacan.html ).