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Wednesday, January 26, 2011

Khek Char Yoke, non halal

                    An awesome dish.  I love cooking this and the aroma that fills the kitchen makes one hungry. Ophelia

                                            Khek Char Yoke

                            All measuring spoons are the cake measuring spoons

             1 kg            *Belly Pork
             [*Season the Belly Pork for 3 hours in the fridge

                          1 teasp            Salt [level teasp]
                        1/2 teasp           5 Spice Powder
                        1/2 teasp           Ground White Pepper
                          1 Tabsp           Shao Xing Wine OR Brandy
                          1 Tabsp           Light Soya Sauce
                          1 Tabsp           Red Fermented Bean Curd JUICE*]

                        1                         Egg, whisk it                     ]  This egg & flour is to be added
                        1 Tabsp              All Purpose Flour, sieved ]   onto the meat just before frying

                      50 gm                   Black Fungus, soak in water for 20 minutes then slice

                        1 piece               Red fermented bean curd                      ] Put these 3
                        1 teasp               Ground Soya Bean Paste/Tau Cheong   ] in a bowl &
                        1 Tabsp              Garlic, chop finely                                 ] mix it well


               1 1/2 Tabsp              Oyster Sauce                                  ] Put in another
               1/2 Tabsp                 Maggi Concentrate Chicken Stock  ] all these
                   1 Tabsp                Light Soya Sauce                            ]
                1/2 Tabsp                Castor Sugar
                   1 teasp                  Black Soya Sauce
                   1 teasp                  Sesame Oil
                   1 Tabsp                Shao Xing Wine OR Brandy           ]

       Thickening Solution : 1 Tabsp Corn Flour mix with 1/2 Tabsp Water

  1. Marinade the pork in *meat seasoning for 3 hours in the fridge.
  2. Take the meat out from the fridge & thaw for 40 minutes.
  3. Heat alot of oil in wok for deep frying.
  4. Beat the egg.  Coat the meat with the beaten egg then mix the flour to the meat.
  5. Deep fry the meat in batches for 5 minutes.  Remove meat & place on kitchen paper towels.  Enjoy the aroma :)
  6. Remove the oil; leaving about 3 tablesp of oil in the wok.  Stir fry the garlic in the oil then add the Red Fermented bean curd & Soya bean paste and fry for about 3 minutes, 
  7. Add in the meat stir for 2 minutes.  Then add in water, the water should be slightly higher than the level of the meat increase fire to high once boiling Reduce to medium low heat and simmer for 15 minutes.
  8. Pour in #the seasoning & black fungus, stir and simmer on medium low heat for another 15 minutes.
  9. Add the cornflour solution, stir, increase fire to high & bring it to a boil.  Off fire.

                (a)  We were taught by our Chef that:-

                        (i) when you simmer it is always on medium low heat;
                        (ii) when you boil it is on high heat;
                        (iii) that you usually bring it to a boil then lower the heat and simmer;
                        (iv) when you add cornflour solution to thicken gravy you MUST always bring it to a boil
                               then off the fire otherwise it gets "floury".

                  (b)  My family loves to eat this either with rice or sometimes I just serve it with kon loh
                         mee and blanched choy sam.

                          This dish is a keeper and is lovely eaten the next day too!!!

                          Till my next post, Ophelia

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