© Used with the kind permission of Eileen Chong
Ingredients- 1.5Kg (~3 1/2 lb) ‘3-layered’ pork
- 4 garlic cloves (remove skin)
- 3 star anise
- 4 slices ginger
- 3 spring onion
- 1½ tblsp oil
- 80g melted sugar – or rock-sugar
- 6 tbsp light soya sauce
- 4 tbsp dark soya sauce - (Thick)
- ½ tsp salt
- 480ml water - less if use pressure cooker
- 2 ½ tbsp hua tiao chiew (Shao Hsing Chinese cooking wine)
Method:- Cook the pork in boiling water for 10 mins, then soak it in cold water for 5 mins (this condenses the meat an...
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Posted by Kroocrew on Friday, April 2, 2010,
In :
China
Ingredients:For the Filling (make while the dough is rising):- 5 Tbsp clear chicken stock
- 1 Tbsp oyster sauce
- 2 1/2 tsp sugar
- 2 1/4 tsp tapioca or corn starch
- 2 tsp ketchup
- 1 1/2 tsp dark soy sauce
- Pinch ground white pepper
- 1 Tbsp oil
- 1 small onion, cut into 1/4-inch pieces
- 180 ml (3/4 cup) barbecued pork, cut into 1 cm (~1/2 in) pieces
- 1 1/2 tsp Shao Xing rice wine or gin
- 1 tsp toasted sesame oil.
Method:- In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, a...
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Posted by Kroocrew on Friday, April 2, 2010,
In :
China
Ingredients:- 2 Tbsp oil
- 1 scallion, chopped fine
- 1 clove garlic, chopped fine
- 250 gm (~1/2 lb) barbecued pork cut into small cubes
- 2 Tbsp light soy sauce
- 2 Tbspoyster sauce
- 1 Tbsp sugar
- 1 Tbsp cornstarch, dispersed in 2 tablespoons water or chicken stock
Method:- Follow Basic Bun recipe through to preparing the dough and letting it rest.
- Heat 2 Tbsp oil in wok. Stir fry scallion and garlic for 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
- Pour in dispersed cornstarch...
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