Regina's posts with tag: meat
 Description:This sauce can be served with different types of pasta but preferably wide pasta such as tagliatelle or fetucinne and shell type of pasta. The purpose is to scoop the sauce with the pasta :D This sauce is also nice as pizza topping and an ingredient for lasagna. The other variation of this sauce is to add red wine when you cook the meat. Cook until the wine is evaporated then add the tomato sauce. You can also add a touch of cream in the sauce and tadaaaa... you'll get creamy bolognese sauce. If you are adventurous, you can try this for me. Make tomato soup from this sauce by thinning the sauce with some beef stock and add carrot and beans. I've never tried this though ;-) And... this is my entry for MFM #14 which is hosted by Esti. Hope you enjoy it, too :D Ingredients:500 g beef mince, lean 500 g pork butt mince 1 Tbs olive oil, extra virgin, Carapelli 1.5 kg basic tomato sauce1 bay leaf, fresh 1 tsp oregano, dried flakes black pepper, freshly ground 1 carrot, grated, optional 1 celery, chopped into small cubes, optional Directions:1. Heat olive oil in a big pot and saute the meat. Break the meat into small pieces with wooden spoon. Cook until meat change colour. 2. Add tomato sauce and other spices. 3. Simmer for 15 minutes. Cover with the lid.  
 | Category: | | Appetizers & Snacks | | Style: | | Chinese |
Description:
Another version of siomay Bandung :D
Ingredients:
1 kg mince pork butt
1 chayote (labu siam), about 200 g after peeling and decoring, finely grated
3 eggs, 59 g mass each
15 g garlic, peeled and finely grated
1.5 Tbsp fish sauce
1 tsp caster sugar
1 tsp white pepper
a dash of salt, optional
275 g tapioca starch
Boiled potatoes
Boiled and steamed cabbage leaves
Firm tofu
Directions:
1. Mix mince pork with the seasoning until combine. Add tapioca starch and mix until combine.
2. Shape or wrap with wonton skin.
3. Steam for 20 minutes.
4. Serve with steamed cabbage, tofu and potatoes. Drizzle some peanut sauce, sweet soy sauce, chilli sauce and tomato sauce.
 | Category: | | Meat & Seafood | | Servings: | | 25-30 balls |
Description:
Finally, I can make the pork balls like, well close to the pork balls at Tante Caulfield's. You know... just like the other copycat recipe (also known as economical version) heheheh Anyway, the taste and teh texture is very close, I'm serious. If you like the balls chewy in the inside and crunchy at the outside, then... this is the one!
The keys are the seasoning and the frying temperature and time. This recipe is based on my first trial with the pork balls by modifying Ci Ine's (Elkaje) recipe.
Please note that the spoon measurement is based on US measuring spoon.
Ingredients:
350 g mince pork or mince beef (I haven't tried with lean meat)
225 g tapioca flour
2 eggs, extra large or 59 g mass size
9 Tbsp (135 mL, using the 15mL US Tbsp) water
0.5 Tbsp soy sauce, Kikoman
1 Tbsp Thai fish sauce
1 Tbsp sesame oil
0.5 Tbsp spring onion, white part, finely chopped
20 g garlic, grated or finely chopped, about 5 medium size cloves. Caution: Some garlic varieties may have more pungent flavour.
0.5 tsp caster sugar
0.3 tsp ground white pepper
0.3 tsp salt, optional
Directions:
1. Put meat and the rest of ingredients in a mixing bowl.
2. Mix well until the meat is distributed in the mixture, no big lumps and the mixture is sticky.
3. Rest the mixture for about 5 minutes to let the tapioca flour swells in the liquid. The mixture will become slightly thickened.
4. Meanwhile, heat up enough oil in the frying pan to medium high heat.
5. Wet the spoon in cold water every time scooping the meat mixture. Put the meat mixture in your palm. Form the hand like holding an ice cream cone. Press the fingers from bottom up. Squeeze out some mixture from between the thumb and the index finger.
6. Once finished enough balls in the frying pan, reduce the heat and fry the balls for 10-15 minutes on medium low heat. Take out from the oil and drain on the paper towel.
Note:
If the meat is substituted with mince chicken, reduce the water to 6-7 Tbsp as chicken is more watery. The mixture can be partly replaced or completely replaced with mince prawn meat, crab meat, fish and/or squid. Just adjust the amount of water accordingly.
If you want meatier balls, reduce the amount of tapioca flour and adjust the amount of water.
Any left over can be used for stir fry or soup.
| Category: | | Barbecue & Grilling | | Style: | | American |
Description:
It was like a milestone for me in this BBQ department. I've never been able to cook fall off the bone meat when I oven baked the ribs. I guess the ribs were cooked in a shorter time and the temperature was also too high. Also, I got to use my slow cooker and now I've lots of ideas what to cook with it but not sure when to cook them :-p
I got the recipe from southernfood.about.com and luckily one of the reviewers said the meat was done and tender after 4 hours in the slow cooker. The meat are still moist too! :D The only thing is there was a lot of left over sauce. Need to gauge it better next time.
Sorry... no photos this time, the ribs are all gone... :-p
Ingredients:
1.3 kg pork ribs (American style pork ribs) or beef ribs
400 mL barbecue sauce, Master Foods
2 small onion, cut into quarters
freshly ground black pepper
ground sea salt
serve with freshly cut vegetables such as red peppers, green peppers and tomatoes
Directions:
1. Half the rib slab. Season ribs with salt and pepper on both sides.
2. Put meat on the baking tray lined with a parchment paper. Grill in the oven for 10 minutes on each side. This helps to minimise the protein precipitation during slow cooking.
3. Put the meat, sauce and onion in the slow cooker and set at low. Cover with the lid. Cook for 3.5-4 hours. Pour some sauce on the top of the ribs at half way of cooking.
4. Put the meat the baking tray lined with a parchment paper. Put the bone side on the top first. Grill for about 5 minutes on each side. If you have a BBQ pit with charcoal, I suppose the taste would even be better. Rest the meat for about 5 minutes before slicing.
5. At the mean time, boil the sauce on the saucepan on medium heat until sauce is thickened. Cut the ribs into segments and serve the sauce with the ribs.
 | Category: | | Barbecue & Grilling | | Style: | | Other |
Description:
Simple and delicious.
Ingredients:
250 g mince beef, premium (with a little bit of fat, not completely lean)
2 Tbsp bread crumbs, Krummies Tip Top
3 Tbsp water
2 Tbsp full cream milk powder
0.25 tsp white pepper powder
0.25 tsp garlic powder
0.5 tsp parsley flakes, optional
0.125 tsp salt
1 egg
Directions:
1. Mix bread crumbs and water in a bowl until water is absorbed
2. Add other dry ingredients and egg into that bowl and mix
3. Add the seasonings to the meat
4. Shape and pan fry
5. Serve with hamburger buns, caramelised onion, vegetables and sauce.
 Description:I suppose it's the Indonesian-Chinese style of cooking. The food is not for main dish but mainly as a side dish or finger food. Reason being is the pork balls contains little amount of meat. I added some rice flour to create the crunchy texture on the crust. It's still a trial since I haven't got the expected taste yet. My husband said that the pork balls looked like nuggets than balls. If you want to try, better following version 1. Ingredients:250 g lean mince pork 130 g tapioca flour 30 g rice flour 1.25 tsp garlic powder 0.25 tsp white pepper 1 tsp sesame oil 2 tsp light soy sauce 3 tsp fish sauce 2 eggs 1 Tbsp spring onion, thinly sliced 4-6 Tbsp water Directions:1. Mix all ingredients in a big mixing bowl until the mixture is sticky 2. Heat about 500 mL of oil in a frying pan on moderate heat 3. Fry until the balls are golden brown Note: 1. If the mixture is dry, the balls will 'explode' or split when it's nearly the end of the frying time. It could be very DANGEROUS!!! The water vapour tried to escape while the crust has been formed and cannot expand. 2. Too much water... it would be impossible to form the balls. There will be flatten balls. I still need to adjust the water. 3. Version 1 can be seen here.
 | Category: | | Meat & Seafood | | Style: | | Other |
Description:The recipe is from Ci Elika's website and I had to adjust the heat by omitting the chilli completely. ;p Otherwise, my guests might not be able to eat the food. I did not cook the beef long enough as I only boiled it about 20 minutes. The meat was still quite tough. Ingredients:1/2 kg diced beef + about 1 L water, simmer for 1 hour, use slow cooker or pressure cooker, or until the meat is tender. 1 Tbsp cooking oil 4 cloves garlic, peeled and sliced 3 shallots, peeled and sliced 1 bay leaf 1 slice galangal or 2 slices dried galangal or 1 tsp galangal powder 1 pack oyster mushroom, divide into two 150 g green beans, cut into 2 cm long 4 tomatoes, under ripe - orange green colour 1/4 cup sweet soy sauce 1 Tbsp palm sugar (gula aren) 3 seeds of tamarind pulp 1/2 tsp salt Directions:1. Cook beef until tender 2. Put oil on a big wok, saute garlic and shallot until fragrant 3. Add bay leaf and galangal 4. Add vegetables, beef and broth. Add more water if the broth does not submerge the ingredients. 5. Add seasoning and cook until the broth boils
 | Category: | | Barbecue & Grilling | | Style: | | Other |
Description:I chose this dish was because it was easy to make. The only thing that took time was to prepare the ground spice. The rest was just to cook the pork in the oven and leave it until done. I have never tried this dish before but I think the taste should not be that foreign. The spices are quite common in dishes from Java and Sumatera areas. Since there are a few recipes in the internet, I combined the recipes from roast pork version 1 and Caroline Suhardjono's website. Both recipes have similar ingredients and I adjusted to the taste and the quantity of pork that I had. The cooking instructions was from Delicious magazine (issue 67 page 214). The original way is using a suckling pig and is roasted on a spit. Ingredients:1 kg pork shoulder, with skin butcher string Ground spices 1/2 Tbs salt 70 g shallots, peeled and sliced 10 g garlic, peeled and chopped 10 g ginger, peeled and chopped 5 candlenuts, dry panfried 1/2 tsp turmeric powder 1 tsp coriander powder 1 cm galangal, finely chopped 1 red chilli, sliced 25 g lemongrass, finely sliced 1 tsp black pepper, coarsely crushed 1 lime leaf, finely shredded 1/2 Tbsp peanut oil 1 bay leaf 1 Tbsp turmeric water (1 Tbsp water + 1/4 tsp turmeric powder) 1.5 Tbsp salt Directions:1. Prepare the ground spices by using a food processor or mortar and pestle. 2. Score skin and slit the meat side 3. Preheat the oven to 220 deg C(200 deg C fan-forced) 4. Place the pork shoulder on a board skin side down. Spread the ground spice on the meat side and roll the pork to enclose. Tie at 3-4 cm intervals with butcher string. 5. Rub the skin with turmeric water until the skin is shiny yellow. Rub 1.5 Tbs salt into pork skin. 6. Place pork on a rack inside a large roasting pan and add 3 cups of hot water to the pan. Roast for 40 minutes or until skin is blistered and golden. 7. Reduce heat to 200 deg C (180 deg C fan-forced) and cook for 1 hour or until cooked through. Hints: 1. Wear plastic gloves when rubbing the spices if you don't want to have yellow coloured hands afterwards. Note: Still did't manage to make crispy skin. I guess it was because I added more water to the pan once the water dried out.
I have been really lazy at the beginning of this week. I suppose it's because I had too much fun on the weekend. Thus, this laziness continues  Anyway, it does not mean that we have to eat out everyday. There are a lot of prepared meat at the butcher and those help a lot to shorten the preparation time in the kitchen. Nowadays, there are a lot of healthier added value items from the supermarkets and the butchers. Nowadays, they offer products with health claim such as low fat, low salt, gluten free and so on depending on your need. My meal plan may not be the healtiest of the meal choices but once in a while is alright. Don't get too stress out about our diet. We need to enjoy our life too. Seriously!!!  For sure, there will be no picture taken this week. I still have a lot of photos waiting to be editted. Geez... need more spare hours in a day!!! I don't want added hours in a day tho...  Here are my week dinner meals... Monday - McDonald’s Apple Pie and Soft Serve Cone Broken Rice with Pork Chop, Fried Egg and Vermicelli from Vietnamese Restaurant Note: This dish is very nice eventhoug it might use cheap rice. The packet was also very cheap as I had half portion for dinner and the other half was for lunch. Tuesday - Assorted Chicken Sausages from Lenard’s and salad Note: The sausages were very salty but may be alright with bread. The least salty sausage was the plain chicken sausage but it didn't have much flavour. Beneran asin banget!!!  Wednesday- Chicken Breast Snitschel from Linden Butcher (modified to Parmigiana) and salad Note: The snitschel was very nice. I had to cut them into two due to their size. I deep fried them in hot oil, no more oil spray. It's apparently easier to cook and took shorter time. Then, I put some tomato sauce and a slice of tasty cheese. Grill them until the cheese melted. Thursday - Chicken Enchilada from Lenard’s and Tomato Salad Friday - Beef Patties with fresh salad
This method of cooking refers to grilling on iron plate. The grilled meat and veggie can be accompanied by different style of sauce. It is similar to the western style barbecue and alternatively it can be done on the barbecue pit. If you want to know more about teppanyaki, you can visit wikipedia. Last night, I cooked pork and chicken with Chinese cabbage teppanyaki style. Why I call it with style? It was because I cooked the dish in a wok. I could not be bothered to take the barbecue pit out from the shed and later on to clean it. Na... not for weekdays. Basically, I heated the wok until very hot to cook the meat. If your cooking surface is not hot, the end result would be like mine, just like simple stir fry. I combined both meat to make up the quantity for four meals as I did not have enough of each of them. I am trying to clear my freezer from the old stock. Anyway, here is my style of teppanyaki. Ingredients 200 g lean pork, cut into thin strips 200 g chicken breast, cut into thin/small strips 4 cloves garlic, mince 1 tsp ginger, mince 1 onion, medium, thinly sliced 200 g Chinese cabbage, cut into thin strips 1½ tsp choy sun sauce, Lee Kum Kee 2 Tbsp soy sauce, Yamasa 1 Tbsp sake for cooking 1 Tbsp mirin Oil Cooking methods - Mix sauce in a bowl
- Heat the wok or iron cast griddle on high heat until hot (my wok was not hot enough)
- Put some oil and heat up
- Add meat, cook until change colour and slightly caramelised. Put aside.
- Add some oil to the wok, sauté garlic, ginger and onion. Cook until fragrant. Add cabbage and cook until start to wilt. Remove excess liquid from the wok.
- Add meat but leave out the liquid. Add some of the sauce (please taste)
- Cook until done for a couple of minutes on high heat.
- Serve with extra sauce and steam rice
One of my favorite dumplings and there are many versions for the filling. I think I 'seriously' learnt making them when my sister's mother in law made them at her place. Her mixture was not salty as we eat the dumplings with the sauce that contains soy sauce anyway. I usually make a big batch of dumplings and keep them in the freezer (learnt this from her too). It's very handy when you need a quick meal. Here is my version of the dumplings. Ingredients Dumpling 1 kg Chinese cabbage (wom buck cabbage), chopped coarsely (about 2 x 3 cm) and add salt (about 3-4 Tbsp) – about 500 g after being salted or alternatively use 500 g 'common' cabbage (I don't know the exact name) 750 g mince pork (I use lean pork leg and ask the butcher to mince it) 100 g prawn meat 100 g spring onion, chopped coarsely 3 cloves garlic, minced 20 g ginger, grated
1 Tbsp corn starch 1 tsp castor sugar ½ tsp white pepper 1 egg 1 Tbsp soy sauce, Yamasa 1 Tbsp Shao Xing wine 2 tsp sesame oil 1 kg gyoza/kuo tie skin (Some make it by themselves but I can't be bothered. It takes a little bit of practice to make the same thickness and shape. Some recipes on how to make the skin - Ci Stella's and Ci Ine's) Canola oil Water Vinegar Sauce Chingkiang vinegar Soy sauce Ginger, mince or slice thinly Garlic, mince or slice if prefer milder taste Sesame oil Chilli sauce, optional Cooking Methods - Salt the cabbage in a big bowl for 30-45 minutes
- Drain the water from the bowl and wash the cabbage with cold water. Drain the water and absorb the excess water with paper towel or tea towel.
- Put all ingredients in a food processor. Blend until combine about 2-3 minutes on low speed. Do not overmix.
- Smear a little bit of water on the edge of the skin.
- Put about 1 tsp of filling on a gyoza skin and pleat 1 side when closing the 2 sides.
- Use a Teflon pan or else you may need to use a lot of oil. Heat a little bit of oil on the pan and put the dumpling. Cook for 2 minutes. Add water (about one third of the height) and cover the pan, cook for another 3-5 minutes. Open the lid and let the water evaporate. Cook until bottom side is golden brown.
- Serve with vinegar sauce
Alternatives: - Cook in boiling water and have it with noodle and chicken broth. - Some people add sauted onion in the mixture. - Vegetarian version: chinese cabbage, spring onion/chives and mung bean vermicelli + seasonings Note: - Since the skin that I had was quite thick and stiff, it was difficult to shape it like the kuo tie shape. I put the 2 sides together and secure the sides by pressing a fork along the edge (like empenada style). I still prefer the kuo tie shape as it looks nicer after cooking. - If the food processor is not big enough, blend it by portion and mix all mixture in a bowl. Otherwise, chopped finely vegetables and prawn and mix with other ingredients in a bowl - Freezing the dumpling: Put a single layer of the dumpling on a baking sheet and leave it in the freezer. Continue making the other dumplings and put a single layer on another baking sheet, then leave it in the freezer until quite hard. Remove the dumplings and put them in a plastic container. To cook frozen dumplings: Heat a little bit of oil on the pan, put the frozen dumplings on the pan. Add some water (about one third of the height) and cover the pan. Let it steam until water nearly fully absorbed into the dumpling. Open the lid and let it fry until the bottom part is golden brown.
These are the dishes from this week menu plan. Enjoy  Monday - Thai Green Curry with Chicken, Green Beans and Cauliflower  Note: 1. A good bought curry paste is just as good as the homemade paste if you don't have time to make it by yourself. Besides, the storebought can be cheaper too. 2. I like to keep the vegetables crunchy. Tuesday - Black Pepper Porterhouse Steak and Radiki Salad with Lemon and Olive Oil  Note: 1. I like to have the steak medium rare nearly done (I guess I can call it as medium well if it exists). Pink but not bloody. 2. Season the meat with sea salt and freshly ground black pepper is really good with the steak. Wednesday - Tonkatsu and Cabbage Salad with Mustard Mayonnaise Dressing  Note: 1. If panko bread crumb is not available, it can be substituted with common bread crumb or bread crumb made from a day old bread. 2. I used Japanese mayonnaise instead of Kraft/western mayonnaise. Thursday - Okonomiyaki with Mayonnaise and Okonomiyaki Sauce  Sunday - Saffron Risotto and Pan Fried Chicken with Rosemary and Smoky Paprika  Attachment: Week 17-23 Sep 07.doc
The name is sometimes written as Yuk Gae Jang. When I had this soup last Friday at Koba in Carnegie - Korean Take Away near my office, it really made me wanting to have more of this soup. The soup is really hot - pipping hot and chilli hot. It was really nice with steam rice. Just add the rice in the soup and enjoy... By the way, the food from this shop is always fresh and nice eventhough it is quite pricey for lunch time. After browsing the internet, I made this soup with the ingredients that I have in the pantry. I guess if I had to prepare it the 'original way', I would have to be in the kitchen the whole day. Some versions have fernbracken (Kosari) and cellophane noodle. Here is my version of yuggaejang. Just adjust the saltiness as you like. I put mince meat and spaghetti to make it as a main meal. The soup is tasty enough like the one from the shop. Ingredients 200 g mince beef 200 g mince pork 2 tsp oil 5 cups water 5 tsp beef style stock powder, Massel 2 Tbsp koch’ujang 3 Tbsp soy sauce, Yamasa 1 Tbsp sesame seed oil 2-3 tsp garlic powder 1 tsp sweet red paprika powder ¼ tsp cayenne pepper powder Salt 4 spring onion, slice diagonally & thinly 1 small carrot, slice thinly into strips 7 pieces dried ear mushroom, soaked & slice thinly Spaghetti or egg noodle Cooking Methods - Cook spaghetti or egg noodle half cooked. Drain.
- Heat oil in a wok on medium high heat and brown the meat. Stir and separate the meat to small pieces. Drain the excess fat.
- Add water to the wok and bring to boil.
- Add other seasoning and let the soup boil for 5 minutes. Add the noodle, spring onion, carrot and mushroom. Cook till done.
- Adjust the taste. Serve immediately.
Note: The best proportion is to have more liquid than the noodle.
 I bought some frozen chorizo sausages a few weeks ago from the Empenada shop nearby my house. When I saw some customers buying the sausages, I thought hmmm those will be nice with some pasta and tomato sauce. The taste of the sausages should be (well I hope) quite authentic since the owner of the shop is from somewhere in South America or from Spain. I only know that they speak in Spanish to some of their customers and they specialize in South American or Spanish influence type of foods.Btw, their empenada and the sweets with caramel are also nice. 
The sausages are handy to make a quick delicious dish either for lunch or dinner. Just need to be defrosted in the microwave and straight to the pan. The final dish was so tasty and did not need fuzzy seasoning since the sausages have provided all the flavours to the pasta. Here is the recipe. Ingredients: 300 g penne, cooked 3 pcs chorizo sausages (about 400 g), skinned and shred the meat 1 onion, chopped coarsely 2 tomato, chopped coarsely 1/4 cup tomato sauce for pasta 1/2 cup pasta water some freshly ground black pepper Grana padano Methods: 1. Saute chorizo in a pan 2. When the meat is cooked, add onion and saute until transparent 3. Add tomato, tomato sauce and pasta. Stir and cook for a couple of minutes 4. Add pasta water and cook until sauce thickened 5. Serve with grana padano and freshly ground black pepper
 I love fried pork balls. It's called as Bakso Goreng in Indonesian. I have been buying the balls from one of the Indonesian groceries in Caulfield known as Tante Caulfield. But... it's quite expensive, 3 pieces (slightly smaller than the diameter of 20 cents coin) for $1! That's why I have been making them a few times to get the texture and the taste like those balls just with a little more meat. But... I still buy them when I feel really want some 
The balls are not the typical meat balls for pasta or Swedish meat balls which are dominated by the meat. These balls have some chewiness from the tapioca flour. I used the basic recipe from Ci Ine's Baso Goreng recipe (TFS :)) and slightly modified it. I used only pork and no seafood, but as in the original recipe, you can put any meat as you like and adjust the other ingredients accordingly. The fried balls are handy as an appetizer for a party, as part of a meal, as a finger food, as one of the siomay bandung/batagor ingredients etc... see it's very versitile . But just don't have them too often, you know what I mean Here is the recipe. Ingredients: 350 g mince pork 190 g tapioca flour 3 cloves garlic, finely grated with microplane 3 eggs 3/4 tbsp light soy sauce 1/2 tbsp fish sauce 1/4 tsp white pepper 1/2 tsp sugar 7-9 tbsp water 1 tbsp sesame oil oil for frying Methods: 1. Mix all ingredients in a bowl. Adjust the thickness of the mixture as you like. Add some more flour & meat if it's too runny or add more water if it's too thick. 2. Heat oil in a pan and adjust the oil temperature to moderate heat. 3. Put some meat mixture in your palm and squeeze it out from between your thumb and index finger. The size of the balls is about 2.5 cm in diameter. 4. Scoop out the mixture with a tablespoon and put straight in the oil. If the meat sticks to the spoon, wet the spoon with water 5. Fry the for about 10 minutes until golden brown.
Char Siu Pork is one of my favorite foods. I remember that my nanny used to buy some for me at the market nearby the house when I was a little girl. Those small strips of red pork meat with sweet and savoury taste. In Australia, however, I find the pork sometimes having quite a strong smell. Kind of the piggy's body odour. So... when I get it here, I have to be selective where I get it from. The char siu from Sunny's in Carnegie is nice. My husband said the taste was always the same, nice and it is his favorite. I also had a nice experience having char siu chicken in KL, Malaysia a long time ago. I bought it at a halal food court in a shopping mall. I cannot remember the name of the mall but it is opposite Sungei Wang mall. At first, I ordered for char siu pork to the sale assistant because I did not know that it was a halal food court. He said that he only had chicken there. I was quite sceptical about the taste at first but I was totally wrong. The chicken pieces were very delicious and moist. Anyway, I am trying here to make my own using pork shoulder. I combined Ci Stella's recipe at http://cikciks.multiply.com/recipes/item/18 (TFS :)) and the recipe from Women's Weekly Chinese Cooking book. For those who do not consume pork, you can use chicken thigh and you may want to replace the wine with apple juice. Here are the ingredients that I put in my version of Char Siu Pork with a kick. 
Ingredients: 1 kg pork shoulder, trim the skin and the excess fat (babi bagian paha atau pundak, dpt diganti dgn paha ayam fillet) 3 cloves garlic, grate finely using microplane (bawang putih, serut halus) 3/4 tbsp salt (garam) 1/2 tbsp fermented soy bean paste, Korean DS brand (tauco) 1/3 tsp red food colouring, Queen Pillar Red Box (Put 2-3 drops if you don't want it too red) (pewarna makanan merah, beberapa tetes saja tergantung selera) 1 tsp five spice powder (bumbu ngohiong) 2 tbsp Shao Xing wine (arak merah utk masak, bisa dihilangkan kalau yg tdk mau pakai) 1 1/2 tbsp caster sugar (gula) 1 1/2 tbsp light soy sauce (kecap asin) 1 tbsp hoisin sauce (saus hoisin) 1 tsp sesame oil (minyak wijen) 2 tbsp honey (madu) 1/2 tsp white pepper (merica putih bubuk) 1/4 tsp cayenne pepper (omit if you don't like chilli) (bubuk cabai) Methods: 1. Slice pork shoulder to a few pieces, about 3 cm width Potong daging babi menjadi beberapa potong, kira2 dgn lebar 3 cm 2. Mix all seasonings in a bowl until well combined Campur semua bumbu di mangkuk 3. Put the meat in a container, coat the pork meat and marinade it overnight in the fridge Taruh daging di piring cekung atau mangkuk, lumuri dgn bumbu. Diamkan satu malam dalam kulkas. 4. Take the meat out of the fridge and leave it to room temperature, about 30 minutes Keluarkan daging dan biarkan pada suhu ruangan sekitar 30 menit 5. Preheat the oven to 180 deg C Sementara itu, panaskan oven pada suhu 180 deg C 6. Put the meat on the meat rack. Reserve the marinade for basting Taruh daging pada rak. Sisihkan bumbu utk olesan pada saat memanggang 7. Roast the meat until done. Baste the meat with the reserved seasoning every 10 minutes and turn the meat. Roast for 30 minutes. Change to grill and cook for another 10 minutes each side. Panggang daging sampai matang kira2 30 menit. Olesi dengan bumbu setiap 10 menit dengan kuas and balik daging tersebut. Nyalakan fungsi grill jika ada (utk bakar bisa dgn arang), bakar kira2 10 menit tiap sisi. However, do not baste with the reserved marinade once the meat is not to be returned to the oven and cooked. Jangan gunakan sisa bumbu pada daging yg sudah matang dan selesai dimasak.
This is one of my favorite Indonesian snacks. It can be a heavy meal too! The recipe is a combination from several recipes that I found in the internet such as Rina Rinso's Special Siomay, Mbak Astri's Siomay Bandung and Ci Ine's Fried Meat Ball. Since my husband does not like seafood at all, so I replace the usual main ingredient which is fish, with mince pork. This food works well with whitish meat like fish, prawn (but has to be mixed with more dense meat), chicken or pork. Just adjust the ingredients to create the texture and taste as you like. Ingredients: Basic meat mixture 750 g mince pork butt 275 g tapioca flour 3 large eggs, 59g egg mass 3 cloves garlic, finely chopped 2 shallots, finely chopped 1.5 tsp salt 1 tsp castor sugar 0.5 tsp white pepper 2 tbsp water Variations: Wonton wrappers Tofu skin, softened in cold water Cabbage, boil in hot water for a couple of minutes to soften it so it's easy to shape White tofu Bittergourd Potato, skinned and halved Spring onion, finely sliced Methods: 1. Mix all the ingredients for the meat mixture. If the texture is too thick, add more water until the desired texture is achieved. 2. Variations: - Plain: Take about 2 tbsp meat mixture and shape like an oval meat ball. - Wonton skins: add about a heap teaspoon meat mixture and shape it like wonton or add about 1 tbsp meat mixture and shape it like siumay. - Spring onions: take some meat mixture and add the spring onion to the meat mixture. Shape and cook it as you like - Cabbage or tofu skin: put some mixture at one end of the sheet and wrap it like a spring roll/envelope. The cabbage can be served plain. - Potato, bittergourd or white tofu: scoop some to create a hole on the surface and place some meat mixture on top of it - Deep fried balls: put some meat mixture in one of the palms, squeeze it out between the thumb and the index finger. Scoop out with a spoon (wet the spoon if getting sticky to the spoon). Put the mixture in the hot oil and fry till golden brown. This one doesn't need to go to the steamer. 3. Boil water in the steamer and steam the siomay for 30 minutes or until they are done. 4. Serve with peanut sauce, sweet soy sauce and tomato ketchup. Yum... Samples for photos will be prepared next time
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Just another challange, right? 
