Stewed Pork leg In Hoisin Sauce

My husband and I LOVE these fatty pork. The gravy gives the pork the sweet and slightly spicy flavour. It is a definite appetite wetter! I also bought some chinese steam buns so that we can eat it with either bun or just rice. Whichever way, he said it's nice :) It's a nice change from the usually braised pig's trotter with just soy sauce and mushrooms.

Ingredients:
1 whole pork leg (cut into chunky pieces with skin intact) appx. 1kg RM16
3 cloves garlic (chopped finely)

1 whole head of garlic bulb

5 pieces dried chilli (soaked to soften, say for 2 hours)

10 dried chinese mushroom (soaked and washed)
Large pot of water to boil
1500ml Warm water
1 tablespoon cooking oil

Seasoning (combine into a bowl)
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
4 pieces salted plum
2 tablespoon dark soya sauce
2 tablespoon shao shing wine

2 tablespoon sugar
1 teaspoon salt

Method
1. Bring water in large pot to boil. Add pork and allow it to cook in boiling water for 1 to 2 minutes. Remove pork leg from water and drain.

2. Heat up oil in wok on medium heat, saute garlic till aromatic. Add in pork leg, mushrooms and dried chilli. Turn up heat to high and add in the combined seasoning, stir well to coat the pork leg.

3. Then, add in the whole garlic bulb and fill up water to just cover the pork leg. Let it stew on medium low heat for at least 1 hour. Allow gravy to reduce to your prefered thickness.

Note: You can transfer the pork to the slow cooker to produce meltingly tender pork stew.

Fried Bee Hoon (Rice Vermicelli) with Stewed Pork

One of the convenient meals for the weekends!

Ingredients:

1 packet bee hoon/vermicelli

4 eggs, lightly beaten

1 carrot

1 chinese cabbage (small)

4 dried mushrooms

1 can stewed pork

1 cup water

1 tbsp salt

1 tbsp chicken powder

3 tbsps light soy sauce

some minced garlic

dash of pepper

Method:
1. Soak bee hoon in cold water for 30 minutes or until it turns soft.

2. Soak mushrooms, peel carrot and rinse cabbage. Cut them into shreds
3. Fry eggs till done. Cut into shreds and set aside.
4. Heat 2 tablespoons of oil in a wok saute garlic. Add shredded mushroom, carrot and cabbage stir fry till soft. Add in stewed pork together with the sauce, stir in salt, soy sauce and 1 cup of water. Bring to boil.
5. Add in drained bee hoon. Toss and stir gently till sauce is fully absorbed by the bee hoon. Serve garnished with egg shreds.

Pigs In A Blanket

Last Sunday, after the church service I brought my mum to the supermarket for grocery shopping. The sausages were on sales, we bought a few packs. I stocked the sausages in the freezer until yesterday when I finally decided what to do with it. Yes, I decided to make some "Pigs In A Blanket".

My first attempt working with yeast and making bread. As I don't have a bread machine...hand kneading was the only choice, it was no fun at all (tiring @_@) but the later part was great watching the dough proving and double its volume. Shaping the bread was fun and easy too.

Does my freshly baked buns look yummy? :p