Category Archives: Asian Main Dishes

ABC Roast Pork

2 tsp English Mustard
A pinch of Five Spice Powder
1 and half tsp Salt and more if desired
6-7 cloves of Garlic, bruised

1 kg Pork Belly (Wide Cut)

Total roasting time about 40 minutes

Heat oven to medium high. Some oven temperature may vary. Go for 165 deg C (average roast) to 180 deg C (final 10 mins). Turn on heating elements on top and bottom. If you are unsure about your oven, look for a medium / high temp, set to in between. Then again, trust yourself during roasting. If the belly looks like it’s gonna burn, bring the temp down, and cover the top with aluminium foil at the top part to prevent burnt pork skin, yet allow the pork to cook further till it’s done. Never eat pork that is raw.

Preparing the Meat

Clean the Belly in water, make sure you use a tweezer to remove any remaining hair on the skin.
In a large saucepan, enough for the belly to fit it, blanch the pork belly in the hot boiling water briefly. Remove from the water, dry it with a towel or kitchen towel and place it on a shallow roasting pan.

Using a knife, score the top part of the skin 2-3 centimeters deep at about 2 cm apart (see picture)


Rub 1 tsp of Salt on the skin of the belly. I know some people like it a little salty so it is up to you how much more salt you want to have.

Turn to lay the skin side down and rub the 4 sides and underside with mustard, half teaspoon of salt and five spice powder.

Rub the bruised garlic last and leave the garlic bulbs on top.


Roast the meat (skin side down first) for 15 – 20 minutes. At the end of 15 minutes, the meat will be not be browned yet except for some corners. Bring the roast out.

Prepare a small rack small enough to stand inside the oven baking tray. Turn the pork belly skin side up on it for a second roast. The rack is to ensure that the roast will be evenly roasted top and bottom.

As I do not have a smaller roasting rack, I lay it on two hollow round aluminum egg mould.

Continue roasting for another 10 minutes and rotate the tray 180 deg so that you get an even shade of golden brown for the skin top. After another 10 minutes of roasting, the roast pork should be ready.

Scrape out any burnt parts of the skin. Let it cool before carving it.

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Posted by on February 8, 2012 in Asian Main Dishes


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Fried Tang Hoon

Love 4 Fried Tang Hoon


Tang Hoon
1/2 cup minced chicken
5-10 chilli padi, pounded
3tbsp lime juice
4 shallots, sliced finely
1/2 cup chye sim, cut into 3cm quickly dipped into boiling water for 1min & rinsed


1. Add oil into frying pan, add shallots. Fried till fragrant. Add minced chicken, prawns, squids and chilli padi. Add tang hoo.
2. Top with chye sim and lime juice.

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Posted by on September 12, 2011 in Asian Main Dishes


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Mei Cai Kou Rou 梅菜扣肉 (Steamed Pork Belly with Mustard Greens)


200g salty mei Cai (Preserved Mustard Greens)
100g sweet mei Cai (Preserved Mustard Greens)
600g pork belly 三层肉
1 bulb garlic, peeled and lightly squashed
1 thin piece of ginger
2-3 tbsp dark soya sauce
3-4 tsp sugar
2 dash of sesame oil
2 dash of pepper
2 dash of rice wine
500ml stock or water

to marinate the pork

1/2 tsp salt
1 tsp rice wine
1 tsp light soya sauce


1. soak all mustard greens for at least 3 hours, rinsing and changing the water every 1 hour to get rid of the sand and saltiness.
2. marinate the pork for at least 1 hour.
3. drain and chop the greens into 2-3cm long strips.

4. blanch the pork in a pot of boiling water for just a minute to get rid of the porky smell and drain.
5. with the skin side facing downwards, slice the pork into 1-2cm thick.
6. heat oil in the preheated wok or large heavy skillet. add garlic and ginger and stir fry till fragrant. stir in pork slices. brown both sides of the pork before adding all the seasoning in and half portion of the stock or water. simmer for at least a minute.
7. Mix in all the chopped mustard greens or mei cai and stir fry well before adding the rest of the stock or water. simmer for at least 5-10 minutes before tasting. feel free to add additional seasoning accordingly. switch off fire.
8. arrange the pork pieces neatly into a large bowl upside down before you add in the rest.

9. lastly, steam it over medium fire for 1 hour to 1.5 hours. remove and let it cool down for at least 15 minutes before you turn the bowl in a upside down position in another larger plate. do be extremely careful as the gravy is very hot.
10. serve HOT with at least 2 bowls of piping hot rice per person *wink*


ps : i like to buy the fattiest slab of pork belly when i cook this dish. Heee! But unfortunately, this slab of pork belly i bought this time isn’t fat enough. Fat ones were sold out by the time i went at 10am!

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Posted by on September 6, 2011 in Asian Main Dishes


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Steamed Mui Choy with Pork Belly | Mei Cai Kou Rou (梅菜扣肉)

sweet and salty preserved mustard greens

There are two types of mustard greens – sweet and salty. You may use either type, or a combination of both. I like to use all salty, or a mixture (300g salty and 100g sweet) to prepare this dish. You can buy it at the wet markets (the stalls selling goods like salted fish, salted vegetables and other dried foodstuff).

Making Mei Cai Kou Rou (梅菜扣肉)

(Serves 4)

– 400g preserved mustard greens/mei cai/mui choy/mui chye (梅菜)
– 350g pork belly
– 1/4 tsp dark soy sauce
– 3 tbsp cooking oil
– 5 cloves garlic, peeled
– 2 slices ginger
– 2 star anise

Sauce (A)
– 1/2 tbsp dark soy sauce
– 1/2 tbsp light soy sauce
– 1 tbsp Chinese wine
– 20g rock sugar
– 300ml water

1. Coat pork belly all over its surface with 1/4 tsp dark soy sauce. Let it marinade for at least half hour. Just before frying at step 4, pat dry the surface with kitchen paper towel.
2. Rinse mustard greens to wash away the sugar/salt (depending on the type you bought). Blanch washed mustard greens in boiling water for a few minutes. Rinse and soak in water for at least another 10 minutes. This process thoroughly get rids of tiny sand particles.
3. Wring excess water from mustard greens. Slice the leafy portion to 1 cm length and the stem portion to half cm length.
4. Heat cooking oil in a wok and shallow fry the pork belly on both sides until crisp on the surface. Drain oil and plunge fried pork belly in an ice water bath for 10 minutes. Cut pork belly to bite-sized, 3-layer pork slices and set aside.
4. Using the remaining oil in the wok, saute garlic cloves, ginger and star anise until fragrant. Add cut mustard greens and stir fry for a few minutes. Then add the sauce ingredients (A) and bring to a simmer until left with just a bit of sauce, about 30 minutes. Taste test a piece of mustard green and season to taste.
5. Transfer the contents of the wok to a steaming bowl by arranging the pork belly slices (skin-side down) at the bottom of the bowl, followed by the stir-fried mustard greens on top. Cover the bowl with lid or aluminium foil. Steam for about 2 hours over high heat.
6. Wait for the steaming bowl to cool before proceeding. Tilt the bowl to pour the sauce to another bowl, then carefully invert the steaming bowl onto a serving plate. Drizzle the steaming sauce over. Serve with rice, porridge or steamed buns.

Cooking Notes
1. If you prefer a thicker sauce, thicken the steaming sauce with cornstarch solution in a saucepan before drizzling it over the final dish.
2. This dish keeps well in the fridge, so you may prepare more with the intention of reheating the leftovers.
3. The method of deep-frying the pork and then plunging in ice bath results in better texture and bite.
4. You can also use the simmering method – At step 4, simmer the mustard greens together with sliced pork belly for at least 1 hour until the pork is tender. Adjust water and seasonings accordingly.

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Posted by on September 6, 2011 in Asian Main Dishes


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Fried Pork Balls With Ginger

Fried pork balls | קציצות בשר מטוגנות

Love 4 Fried Pork Balls


500g minced pork
2 egg yolks
1 tbsp finely chopped ginger
5 water chestnuts, coarsely chopped
1 stalk spring onions, chopped


1 tsp sesame oil
1 tsp light soya sauce
1 tsp sugar
1 tsp cornflour
salt and pepper to taste
2 tbsp water


1. Mix all the ingredients together, add seasoning and mix well.

2. Shape into bite-sized balls and dust with cornstarch.

3. Heat wok with cooking oil. Deep fry the pork balls until they are brown and cooked.

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Posted by on September 6, 2011 in Asian Main Dishes


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Claypot Chicken Rice


2 cups rice (300g)
2 cups water (350ml)
2 chicken drumsticks (300g)
5 dried Shitake mushrooms
2 dried Chinese sausages
2 stalks mustard greens
50g salted fish

Marinade for Chicken:

1 tbsp oyster sauce
1 tbsp dark soya sauce
1 tsp sesame oil
1/2 tbsp ginger juice
1 tbsp Chinese rice wine
a dash of pepper
1 tsp cornflour


1. Soak mushrooms in warm water till softened. Cut off stalks, drain and squeeze dry.

2. Wash sausages and cut each into 6 to 8 pieces. Wash vegetables and cut into pieces.

3. Fry salted fish in a little oil till crispy and crumble into small pieces.

4. Wash and cut chicken drumsticks into pieces. Mix with marinade and salted fish and set aside for 30 minutes.

5. Wash rice, drain and put into the claypot with the water and 1 tbsp of Maggi concentrated chicken stock. Bring to the boil over high heat. When steam holes appear on rice, add the chicken, mushrooms and sausages.

6. Cover claypot and continue to cook over low heat for another 15 to 20 minutes till chicken is cooked.

7. Add vegetables on top, cover and cook for a further 5 minutes. Remove from heat and let stand for 10 minutes.

8. Mix well before serving and drizzle some dark soya sauce over the rice.

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Posted by on September 6, 2011 in Asian Main Dishes


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Hainanese Chicken Rice

Love 4 Hainanese Chicken Rice

Ingredients For Chicken:

1 chicken (about 1.8 kg)
1 large piece ginger, smashed
3 cloves garlic
1 tbsp salt
1 tbsp sesame oil
1/2 tbsp light soya sauce


1. Wash chicken and remove excess fat. Stuff chicken with salt, smashed ginger and garlic.

2. Fill a deep pot with water making sure water level is enough to immerse chicken. Bring to a boil and when boiling put in the chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.

3. Remove chicken and drain liquid from the body cavity. Retain chicken stock for making rice and soup. Scoop out oil for making the chilli sauce.

4. Add 2 tbsp salt to a big pot of water. Dip chicken in and let it soak till it has cooled down. Drain and brush chicken with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce.

5. Cut chicken into bite-sized pieces and serve, garnished with sliced cucumber, tomatoes and coriander leaves.

Ingredients For Chicken Rice:

600gm fragrant rice
700ml chicken stock
5 cloves garlic, minced
8 shallots, minced
1 small piece ginger, smahed
4 pandan leaves, knotted
4 tbsp corn oil
1 tsp salt


1. Wash rice, drain in a colander and leave to stand for 10 minutes.

2. Heat 4 tbsp corn oil over high heat in a wok. Add minced shallots and garlic, ginger and pandan leaves, and fry till fragrant.

3. Add rice grains and stir-fry for 3-4 minutes. Transfer to a rice cooker, add chicken stock and salt. When rice is cooked, remove ginger and pandan leaves.

Ingredients for Chilli Sauce:

10 fresh red chillies
6 cloves garlic
5 shallots
2.5 cm piece young ginger
Chicken oil
Juice of 10 limes
2 tbsp vinegar
2 tsp salt
2 tsp sugar


1. Blend chillies with garlics, shallots and ginger. Add vinegar, lime juice and chicken oil. Add salt and sugar to taste.

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Posted by on September 6, 2011 in Asian Main Dishes


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