Today’s RECIPE is Lemon Pork. This crunchy and tangy version is a family favorite at Chinese restaurants. Cook it yourself at home and you can have as much lemon sauce as you like.
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This Penang Peranakan dish is almost similar to Babi Hong. The only differences are lesser galangal (cekur/sand ginger/sar keong) is not added to Babi Chin and mushrooms are not used in Babi Hong. It is a braised dish that goes well with rice, congee or noodles. Try the RECIPE and enjoy the dish!
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Steamed Meat Dumplings/Siew Mai is a staple item in Dim Sum Restaurants. It's fairly easy to make from scratch. However, we’re using packaged wonton wrappers to save time. If you wish to make your own wrappers, the recipe is included in the Notes section. The base of Siew Mai is meat. Use any meat of your choice (pork, chicken, beef, lamb) as long as it's minced. Recommended meat to use is chicken/pork. It’s a must to add the prawn meat for texture and taste.
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This dish is a crowd pleaser and a favorite among old and young for its sweet, salty, spicy(adjustable to your preference) and fragrant taste. Stewed in palm sugar (gula melaka) and coconut water, the tender chunks of meat are a delight to eat with rice or bread together with a side dish of pickles. We used boneless skinless pork shoulder here but it will taste good with beef or chicken as well. Try the RECIPE and enjoy!
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This dish, Hong Bak/Babi Hong/Braised Pork in Fragrant Spice Sauce, is a Penang Peranakan dish. The essential ingredients for this dish are the cekur root (sar keong/kencur/lesser galangal) and coriander powder. If you can’t get hold of fresh cekur root, substitute with the powder form which you can purchase from Chinese medical halls in Malaysia/Singapore. Here’s the RECIPE, happy cooking!
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Here’s the RECIPE for Gulai Siobak/Roasted Pork Belly Curry. This is one of our favorite curries as it is simple to cook and freezes well. The Siobak/Roasted Pork Belly really elevates this dish.
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This dish is another one from my childhood days and it is comfort food for me. You can use ready shredded Szechuan preserved vegetable or buy the whole piece and shred it yourself. Stir-fried Pork Belly with Szechuan Preserved Vegetable goes well with rice congee or plain steamed rice.
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“Bak Kut Teh” is a meaty pork ribs dish cooked in a herbal broth. It is a popular Malaysian Chinese hawker fare and synonymous with Klang. This is the the RECIPE for the dry version, Klang Dry Bak Kut Teh. You can easily cook it at home for your family’s enjoyment. The gravy has plenty of flavor from the dried cuttlefish, dried shrimps, dried chillies and bak kut teh seasoning. The meat is cooked till tender and flavorful from herbal concentrate and when stir-fried with garlic, onion and okra, the combination results in a delicious dish.
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Nyonya Bak Steak/Minced Meat Patties in Gravy is comfort food for those who grew up eating it. Each family has their own way of cooking it but the basic ingredients are the same. This RECIPE is my family’s version. It is best eaten hot and served with hot steamed rice or bread.
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This is the the RECIPE for Homemade Canned Stewed Pork ( Chinese Five Spice Stewed Pork Belly ). You can cook it at home without added the added preservatives and adjust the saltiness to taste. To make this dish, you will need to boil, fry and then stew the pork belly.
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