Braised Pork Belly

1.3kg pork belly
450g superior dark soy sauce
450ml water
200g sugar
320g garlic

Roughly chop garlic. Transfer garlic into a pot. Add in superior dark soy sauce followed by the sugar and add water. Marinate pork belly for 1 hour.
Cover the pot. Slow cook for 1 hour. After the 1st hour, turn the meat on its side face down and slow cook for 1 hour.
After the second hour, turn the meat with its skin facing up and slowly cook for 1 hour.
After the 3rd hour, turn the meat on its other side and cook for another 1 hour. Leave to cool.

Source: Some magazine. Not tested.

Khang Ju (Minced porkball soup)



1. Beat two eggs and fry. Set aside.
2. Boil water. Add all-in-one seasoning to taste.
3. Use spoon to form minced pork into pork balls. Place in boiling water.
4. Add sliced egg tofu.
5. Add a bit of fish sauce.
6. Add cabbage, spring onion and chinese celery (the one with larger leaves). Boil till pork ball rises.
7. Garnish soup with celery and cut up fried eggs.

Note: Fried eggs are optional. The boys didn't like the soup with fried eggs, so I had to remove them from the soup. This is an easy soup to cook, done in 20 min or so. Perfect for a rushed dinner. Pork can be replaced with other meat.

Pad Ka Pao (Fried Spicy Pork)



(all measurements agak-ration)

1. Heat 2 tbs of oil.
2. Fry minced garlic (about 5 cloves or to taste). Add sliced red cili padi (about 5 or more if you like it very spicy). Fry till fragrant.
3. Add minced pork, stir-fry.
4. Add oyster sauce (I used Thai oyster sauce, not quite sure if it's that much different from LKK oyster sauce).
5. Add soybean sauce (I didn't have this, so I used light soy sauce instead).
6. Add some sugar and fish sauce and MSG.
7. Add holy basil leaves.
8. Continue to fry till pork is cooked.
9. Garnish with basil leaves.
10. Serve with rice, yummmm.

Roasted Charsiew



1. Marinate pork loin with charsiew sauce, chinese cooking wine, sugar, fish sauce and leave in fridge overnight.

2. Place pork and marinade in foil, and bake covered at 220deg for 20 min. Place a bowl of water at the bottom of the oven (said to result in more tender meat).

3. Open up foil and bake uncovered till slightly charred, turning often.

4. Remove pork and separate from remaining marinade, if any. Brush all over with glaze (mixture of 1tbs dark soy sauce, 1 tbs oil, 1 tbs honey and a drop of red food colouring).

5. Bake for another 10 min or so, depending on how chao tar you like your charsiew.

Verdict: Eddie's favourite dish and he said this was excellent. Sean ate up even though he wasn't happy about it, while Brian loved it. Can cook this in larger batches and freeze for future use.

Malaysian turmeric and honey wings


Source: Rasa Malaysia

1. Marinate 500g chicken wings (mid joints) with ginger juice (from pounded 2" ginger), 1 tbs honey, 1 tbs light soy sauce, 1/8 tsp salt, 1/8 tsp turmeric powder, 1/8 tsp chilli powder, for 1-2 hours.
2. Bake at 375 deg F for 20-25 minutes.

Tip: Bake for 20 minutes. Remove from oven. Hold wing with tong and grill over stove at medium heat. I did it over my glass-top stove and the wings were grilled beautifully.

Verdict: Everyone loved this. I didn't taste this but reckon it probably tastes like ayam percik, my favourite style of barbecued chicken. Gotta try cooking ayam percik one day.

Easy-peasy Kaya


Source: Various


Easiest kaya recipe ever. As long as you get the proportions equal, ie 1 cup sugar, 1 cup egg, 1 cup coconut cream, you're on your way to kaya success. My slow cooker was a small one, so I only used 2/3 cup of each.

1. Mix beaten egg with sugar (I used Demerara brown sugar).
2. Pour into slow cooker. Pour coconut cream in. Stir.
3. Start slow cooker on low, my slow cooker did not have any dial, so it was probably on medium all the way.
4. Stir constantly. Mixture will thicken in about 2 hours or so.
5. If you do not like your kaya curd-like, blend it (discard any sugar water left i the slow cooker). Kaya will be smooth like those sold in shops.

Yummy. Many recipes use lots more sugar, this one is pretty all right as far as kaya goes. If you have pandan leaves (screwpine leaves), you may cook with them. I did not have any, and the kaya turned out fine. Best way to eat this is to spread them on toast, add a slice of butter, ooooh, great way to start the day! I spread it with butter on bread (not toast) and the mummies in school (from Thailand, Japan and US) loved the kaya sandwich.

Next day update: The boys had kaya sandwich for tea and loved it. They said it was even better straight out from the fridge. Sean had 3 slices and wanted more.

Ayam Masak Merah (Red chilli chicken)


Inspired by CookingismyPassion

1. Season chicken with turmeric powder, salt and corn flour for at least 30 minutes.
2. Fry and set aside.
3. Use part of remaining oil to fry lemongrass, 3 cloves, half a cinnamon stick and 1 large tomato (or more if desired). Add oil if required as tomato turns to puree.
4. Add chilli paste (I used the chilli paste from this recipe). Stir.
5. Add fried chicken and simmer. Add water if required.
6. Add ketchup, salt and sugar to taste.

Verdict: Even though I didn't use the recipe given, cos I already had my own prepared chilli paste, this dish turned out great. A change from the usual chicken dishes I cook, which I'm really tired of now.