Stir Fried Pork Belly with Pineapple, Fresh Turmeric and Cashew Nuts

This is another new recipe that I discovered accidentally. Initially, I wanted to fry the pork belly with just turmeric and a little soya sauce but I ended up adding other ingredients to the dish. Anyway, the dish turned up quite well and my kids love it. I guess the combination of flavours from the ingredients brought out a taste for their taste buds.....LOL!
Here is my recipe for Stir Fried Pork Belly with Pineapple, Fresh Turmeric and Cashew Nuts.

Ingredients
Pork Belly or Pork Tenderloin, 300 gms, slice thinly
Cashew Nuts(roasted), 1/2 cup
Fresh Turmeric, 1 ", cut into thin slices
Tomato sauce, 1 tablespoon
Light Soya sauce, 1 tablespoon
Pineapple, 10 bite size slices
Shallots, 5 pcs, cut thinly
Salt to taste

Heat up wok and put in a tablespoon of vegetable oil. Saute shallots and fresh turmeric until fragrant. Add pork belly. Fry until they are cooked. Add tomato sauce, light soya sauce, salt to taste, cashew nuts and pineaple. Serve with steamed rice.

Crab with Cross Like Mark on its Shell

I was about to work on my Curry Crab with Prawns posting when I noticed the distinct cross-like mark on the shell. Then I remembered reading in The Star about this species of crab causing a stir among Malacca Christians in Sept 2011. The photo of the crab in The Star has a cross like mark with black background on the shell. The one I have is of a lighter coloured shell, probably a close family to the Charybdisferiatus.

According to The Star, during the 16th century, Sir Francis Xavier was sailing from some Indonesian islands to Malacca when he was caught in a storm. He then dipped his crucifix into the sea and pray to God to calm the raging storm. Unfortunately, the crucifix slipped from his hand and dropped into the sea. He prayed to god that he could get it back. When he landed in Malacca he saw a crab on the beach clutching the same crucifix in its claw.Sir Francis was surprised and he knelt down to retrive the cross from the crab.
He then blessed the crab and the cross appeared on the crab shell.

So, next time whenever you are eating this species of crab, remember to look out for its distinct cross mark!...........
.....errrrr, if you spot any numbers on the shell, please let me know.....so I can go and bet on some 4D or Toto....lol!

Cooking Misadventure - Crispy Burnt Bak Hu (Pork Floss)

Just a short post, while waiting for my customer response before a meeting.......

This is what happened when I added to much sugar when cooking Bak Hu (Meat Floss, click here for Bak Hu recipe). Instead of using 4 tablespoons of sugar, I thought that 7 tablespoons for 1kg of lean pork would make the Bak Hu taste nicer. It was rather hard to fry the bak hu because it burnt easily and at the end the Bak Hu turned crispy because the sugar caramelized. Anyway, this bak hu has a new taste and is rather crispy! LOL!

Gotta run.....Cheers and Have a nice weekend!

Stir Fried Leeks With Roast Pork Recipe

I bought a nice cut of roast pork leg to cook soup and used the meaty part to fry with leeks. Although I normally cook leeks with tofu, I find that it also goes along well with roast pork. I wanted to cook up a leeks and roast pork dish like the one that I had in Ah Shun Siew Char stall.
Everyone in my family loves to eat leeks and it tasted even better with roasted pork! LOL!

Ingredients
Leeks, 3 stalks, cut into large strips
Roast pork, 7 to 8 slices
Garlic, 5 cloves, chopped finely or just cut into slices
Salt to taste
Corn flour and water mixture to thicken the gravy

Heat up wok and add in a little vegetable oil. Put in the garlic and saute until fragrant. Add roast pork and stir fry for a short while to bring out the flavours. Add leeks and fry until it is slightly cooked. Pour in a little water and bring to a boil. Add corn flour and water mixture to thicken the gravy. Lastly add a little salt to taste.

Cooking Hazard

If I don't write something soon in my blog, Bananaz would be calling 911 as he was wondering  whether I was still stuck in my room because of the spoilt circular door lock.  LOL!

Actually I was still a little busy and didn't update my blog or blog hop. Sorry ya!

Most of the time, whenever I was rushing to cook for my kids before going out for an appointment with my customers, I got a little careless and burn my arm with the hot oil from the wok.  This is one the common hazard we have to face for the love of cooking. ouch ouch!

I guess cooking is more dangerous than playing around with my metal nunchaku. ha ha ha!