INTRODUCTION There are many many recipes of Teochew style braised ducks.. and every household will claim that his or her recipe is the best..However, I dare not to claim that mine is the best or th…
What a scrumptious spread! Actually is very simple to get this set meal done! I always prefer Teochew Bak Kut Teh which has a garlicky and peppery soup base unlike the dark version (Hokkien version) which is made with herbal soup base. To prepare a pot of peppery Teochew bak kut teh, you just need a large amount of fresh garlic, white peppercorns and fresh pork ribs, that's simple! After the soup base is done, you can add in whatever ingredients you like e.g., sliced pork loin, pork liver, pork stomach etc.... Ignore the homemade smoked black garlic hahaha....I tried adding some of the black garlic in the soup but it did not turn out well. After smoking the garlic, the garlicky fragrant actually diminish significantly. So is not an ideal substitution to make this Teochew bak kut teh. Ingredient 1 kg pork bones 2 kg pork prime ribs 4 whole bulbs of garlic 50gm white peppercorns salt to taste 3L water Method Place the white peppercorns in a dry pan and fry till fragrant. Cool the peppercorns and lightly crushed with a mortar. Place the crushed peppercorns in a muslin bag. Blanch the pork bones and ribs in boiling water. Rinse well. Place the blanched pork bones, whole garlic and peppercorns in a stock pot. Add in water and bring to boil. Reduce heat to medium and simmer for 1 hour. Add in blanched pork ribs and salt. (at this point you may like to remove the bag of peppercorns if its too spicy) Continue to simmer for another 1 hour. Serve hot with rice and side dishes if desired.
I fondly recall my favourite stall at the canteen during the period of time when I was attending secondary school. I can't remember what the main dishes were
Do allow me to introduce you another delicious local dish. This kind of braised tofu is available almost every corner of Chinese food stal...
When I was a kid, one of my very favouritest food was my mama’s Lor Bak. I loved it when my mom was making this dish. The aromas from the braising pot would waft all the way to the lift lobby…
Let's have something light for lunch today! Simple Teochew Muay (潮州糜) with simple light dishes to go along :D One of my boy's favourite dish is Chinese braised peanuts. He can easily polish up a whole canned braised peanuts if I do not stop him! hahaha Luckily his little sister did not fight with him for this dish as she simply don't touch it at all! As I do not have a pressure cooker, it took rather a long time to achieve a really soft texture by cooking over stove. Though they are not as soft as canned version one, it still tasted very delicious as they were fully infused with spice flavours after long hours of braising. Raw peanuts and spices Recipe source : My Kitchen Snippets Ingredient 200gm peanuts - soak overnight 2 pieces tong gui 当归 1 piece dried orange peel 1 star anise 1 cinnamon stick 1 tsp chopped garlic Seasoning 2 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp dark soy sauce 4 pieces rock sugar salt & pepper to taste Method Rinse soaked peanuts and drain well. Combine all the ingredients in a pot with some water (completely submerge the nuts) and bring to boil. Reduce heat and simmer until the peanuts are soft, about 2 hours. Serve braised peanuts warm or at room temperature. A warm and hearty bowl of porridge with braised peanuts, preserved radish omelette, grilled chicken and 油麦菜
Big ngoh hiang rolls – the size of small bananas – are steamed, cut bite size, then deep-fried. Small ones are fried whole, without steaming. This recipe makes 16 small rolls. They're juicier than big rolls because they're not cooked twice.
I prefer porridge cooked Cantonese style which has a smooth and silky texture. But there is an exception - fish porridge. I love the...
I was actually pondering for quite a while whether to attempt this Teochew bak chor mee as it involves quite a few process in preparing all the ingredients! The pot of good stock base and braising of the mushroom took quite some time, therefore I've prepared the stock and mushroom the day before. Follow then is the preparation of a list of side toppings! Marinating the pork fillet/minced pork, pan fried fishcakes/fishballs, homemade fried shallots/oil...Oh I did not prepare sambal chilli paste (no time) nor any lard oil/bak yew pok (fried lard), you may think this bowl of noodle will lack the 'oomph' without the lard. For healthier option I replaced it with my homemade shallots oil, together with the gravy from the braised mushroom and lots of black vinegar, it is more than enough to flavour up the noodle :D Yah my little kitchen became like a mini war zone after all the preparation work hahaha...but is worth the effort after seeing my little ones polished up their plate to the bottom ^.* I've used premium dried shiitake mushroom (花菇) which has a better fragrance and thicker flesh. Slowly stewing in a small slow cooker. I managed to fill up the pot with 20 dried shiitake mushroom and 2.5 cups water. This is how the texture becomes after stewing over 8 hours! So soft and bursting with flavours! This amount for this braised mushroom is definitely too much for 4 servings. It took quite some time to cook, therefore it is more cost effective to prepare large amount and freeze it if necessary! Braised Mushroom Ingredient 20 premium dried shiitake mushroom, soaked till soften 1 bulb garlic, rinsed 5 tbsp light soy sauce 2 tbsp dark soy sauce 5 tbsp oyster sauce 2 tbsp fish sauce 3 tbsp sesame oil 2 tsp sugar 2.5 cups water Method Remove the hard stem of the softened mushroom, place all ingredients including the soaking water, in a medium pot. Bring to boil. Transfer the mixture into a small slow cooker and stew for 6 hours. Remove the mushroom and cool down. Slice the mushroom thinly and return to the slow cooker. Continue to stew for another 2-3 hours till the gravy thickens and mushroom is tenderly soft. I've prepared the below ingredients enough for 4 pax... Meat & Other Toppings 150gm minced pork (with at least 30% fats)* 150gm pork fillet, thinly sliced* pig liver, thinly sliced braised mushroom pork meatballs fish cake, fried & thinly sliced assorted fried fish balls dried sole fish, fried till golden brown lettuce spring onions fried shallots * Marinate each minced pork and pork fillet with 1 tbsp light soy sauce, 1/2 tsp fish sauce, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp pepper and 1 tsp cornflour Noodle Preparations (1 serving) Ingredient 70gm fresh Mee Pok/ Mee Kia Noodles 1/2 tbsp light soy sauce 1 tsp dark soy sauce 2 tbsp shallot oil 2 tbsp dark vinegar, or to taste 2 tsp crunchy chilli pepper, sambal chilli paste or ketchup, to taste 2 tbsp gravy from braised mushroom 2 tbsp stock Method Combine noodle seasoning in a serving bowl. Mix well. Cook the noodle and meat ingredients simultaneously over 2 stoves if you can manage! Place some stock and pork meatballs into a medium pot and bring to boil. Put adequate amount of minced meat, sliced pork and liver into a sieve. Lower the sieve into the boiling stock and cook for 2-3 minutes. Cooking the noodle : Prepare a large pot of water for cooking the noodle and large bowl of icy cold water for blanching. When the water has come to a rolling boil, place the noodle in a big sieve and lower it into the boiling water and cook for 2 mins. Shake away excess water and quickly dunk into the icy water to remove the excess starch. Briefly cook again in boiling hot water for another half minute. Drain well and slide the noodle into the bowl of seasoning. Toss well to combine. When the meat are cooked, place it over the noodle. Top with rest of the ingredients and serving immediately with a bowl of the soup. Recipe largely adapted from Tummy Troll The seasoning for the noodles...more black vinegar please! ^0^ Toss the sauce evenly with the cooked Mee Pok Blanching the meat ingredients with the soup base Assemble the rest of the ingredients onto the noodle and serve right away! I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple
One of the best Teochew Restaurants, Fragrant Garden Teochew Cuisine opens their first branch in Downtown East in Pasir Ris
You can find steamed pomfret fish in any Teochew porridge places. It is a almost like a soul dish of Teochew cuisine. The fish is dressed in seasoning sauce that is packed with distinct flavours coming from the salted mustard and plums. My favourite pairing will be with a hot pipping bowl of porridge!
Known as Lou Bak or Tau Yew Bak, Teochew Braised Meat is best known for its fragrant soy sauce gravy, infused with a variety of spices. A truly classic dish that brings back the good old times.
This is not the usual soy sauce braised chicken. This chicken dish is deeply infused with galangal, tasted quite similar to Teochew braised duck except that this Galangal Chicken is much lighter in taste. Cooking process is also much simpler compared to braising a whole duck! If you like braised duck you will definitely like this wholesome flavoured Galangal Chicken too! Marinating overnight After braising Recipe ref : Catherine Han Ingredient 1 whole chicken 1 1/4 tsp salt 250ml water 12 slices fresh galangal 1 star anise 1 small pc cinnamon stick Seasoning 1 1/4 tbsp brown sugar 2 tbsp light soy sauce 1.5 tbsp dark soy sauce 1 tsp red chilli pepper powder 1/2 tsp five-spice powder Method Rinse chicken, drain and pat dry. Rub with salt and set aside. In a bowl, combine light soy sauce, dark soy sauce and brown sugar. Stir till sugar dissolve. Add chilli pepper and five-spice powder and mix well. Pour the mixture over the chicken. Turn the chicken to coat with the marinade evenly. Cling wrap the bowl and chill overnight. Fill a pot with water and place the chicken, breast side down, together with the marinade sauce. Put in star anise, cinnamon stick and galangal. Cover the lid and bring the sauce to boil. Lower heat and simmer for 20 mins. Gently flip the chicken over and continue to simmer for another 15-20 mins till thoroughly cook though. Remove the chicken from the pot and leave to cool down slightly before slicing up. Pour the sauce over the chicken before serving. This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
Teochew restaurant where you can find authentic Teochew porridge with authentic condiments and ingredients imported from Chaoshan!
INTRODUCTION It is not my intention to issue kway chap recipe today. Initially, my objective was very simple, sharing with readers how to clean the pig big intestine (猪大肠头）. I have decided to learn how to clean the pig big intestine as my wife loves the intestine. I am struggling what type of pig intestine […]
INTRODUCTION This is a special compilation for all the Teochew or Chaozhou (潮州）dialect cuisines that I have issued recipe in this blog. Hope this will facilitate Teochew who are looking for the rec…
Kway chap is a classic and traditional Teochew dish of broad rice sheets in a braised pork soup served with braised belly pork, ...
There's nothing like a comforting bowl of Teochew porridge to warm your tummy up at night. Check out these Teochew porridge spots!
Under the guidance of my mum (during the CNY period), I managed to reproduce this dish twice. It is my mum's recipe and this duck recipe is for keeps. One day, I will teach my girls how to cook it. Teochew Braised Duck Ingredients 1 duck, approx. 2kg, cleaned 1 tsp salt 2 cloves 1 cinnamon sticks Braising liquid 3 Tbsp castor sugar 3 Tbsp vegetable oil 1 bottle of Tai Hwa Chinese braising sauce 1 cinnamon sticks 2 cloves 2 star anise 1 cardamon pod 50g galanggal, sliced 2 Tbsp dark soya sauce water Method Wash duck thoroughly.Rub the inside cavity and outside of duck with salt. Place the 2 cloves, 1 cinnamon sticks and 2 slices of galanggal into the cavity of the duck, set aside the rest of the galanggal for use in the braising liquid. Seal the opening of the duck with a bamboo skewer. Let duck stand for 2 hours or overnight in the fridge. In a wok, heat up the oil at medium high heat. Add sugar to the oil. Do not stir the mixture while it is heating up. The sugar will dissolve and turn golden brown. This step is to create the caramel. Turn off the heat and add the whole bottle of braising sauce. Fill the braising sauce bottle with water and add the water into the wok. Turn on the heat to bring braising liquid to a simmer. Stir the mixture to make sure nothing stick to the bottom of wok. Add the rest of the spices and dark soya sauce to the wok. When braising liquid comes up to a simmer, add the duck into the wok. The braising liquid should come up to a little above the half mark of the duck. Braise the duck over low heat, 35 min on each side. Do not cover the wok during braising. You may need to top up the braising liquid with water during the process of braising. To test whether the duck is cooked, pierce the thickest part of the duck thigh with a bamboo skewer and the liquid should run clear. Take the duck out of the wok and let it cool for 30 min uncovered. Remember to remove the skewer before serving. Enjoy!! To be in the loop, click 'like' on Facebook: https://www.facebook.com/incookiehaven?fref=nf
INTRODUCTION It is interesting that I have another recipe of Teochew Png kuih since I already have one recipe in this post: Rice Cake In A Peach Form？… Png Tao (饭桃， 米包米， 饭粿， 潮州红桃粿） issued on July 2014. There is nothing wrong with the recipe but that recipes suits busy house chefs and using short […]
INTRODUCTION It is not my intention to issue kway chap recipe today. Initially, my objective was very simple, sharing with readers how to clean the pig big intestine (猪大肠头）. I have decided to learn how to clean the pig big intestine as my wife loves the intestine. I am struggling what type of pig intestine […]
The Fussy Palate - A blog about homecooked food and homemade goodies.
Stall selling home cooked style Teochew cuttlefish porridge made from a 50 year old grandma's recipe
