Roast pork, sio bak II

More roast pork attempts.
7 Apr 2019
Five spice powder made it dark. The skin was a little burnt. So had to scrape off the black parts.

19 Apr 2019
Port wine made this roast pork very dark in color. It is not burnt. Just that the meat part had been marinaded in a mix that had a few tablespoons of red port wine. Nice sweetness.

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Okinawan Spinach

A friend gave me a cutting of Okinawan Spinach. Yay, new vegetable to try planting. The leaves can be eaten raw or cooked. https://en.wikipedia.org/wiki/Gynura_bicolor Gynura bicolor, hongfeng cai 紅鳳菜, okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb. Since most of the leaves needed to be removed for the rooting, I made a salad. This was a 'Global' Salad with Okinawan Spinach, Mexican Asparagus, Malaysian cucumber and cherry tomatoes, Argentinian blue berries and NZ salad dressing! In future, if I grow this vegetable successfully, I will stir fry it with sesame oil and ginger. https://en.wikipedia.org/wiki/Gynura_bicolor According to Chinese food grouping, Gynura bicolor is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve a balance. After m...

Spicy Sour Mustard Green Stew (Tua Chai / Choy Keok / Chai Boey)

The elusive vegetable - Mustard Green - only found in the fresh markets (in Singapore), rarely in the supermarkets. There are quite a few write-ups about this post-Chinese-New-Year brilliant recipe to use up leftover meats. Leftover as in roast meats and pig trotter stewed meats that no one wants to eat anymore after over-indulging on rich dishes for several days. So, a genius person of olden days made a stew of these meats with assam (tamarind), dried chillies and mustard green vegetable to absord all the flavour. https://www.malaysianchinesekitchen.com/chai-boey-mustard-greens-stew/ https://www.rotinrice.com/chop-suey-soup-chai-boey/ https://beyondnorm.com/2017/03/19/choy-keok-recipe/ http://www.msyummylicious.asia/2016/02/hot-and-sour-chinese-mustard-vegetable.html I wanted to make this dish but had no 'leftover meats'. So, I started to collect my meats from the supermarket best buys' section for roast spring chicken and pork. I ate a little of the fresh roa...

Farfalle

Made some farfalle - I was intrigued by the prettiness of the shape. It's hard work though, all for the sake of the jagged edges. I cleaned out my old craft scissors to do the cutting. Now I realised that the commercial pasta only has jagged edges on the ends of the 'bows'. Not the other side! Well, I may not make this again. The middle of the bow is thick, as expected. So, there's more 'bite' there! But the lemon sauce with cheese, spring onions, cherry tomatoes and lemon zest - that was really refreshing. Uneven sizes and thickness but they still look pretty. Simple lemon, olive oil sauce with some cheese.

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