B: -1/2 cup Feng He Garden soy sauce -1/4 cup Feng He Garden dark soy sauce -2 cup Shao Xing wine -90g rock sugar
C: -1 kg pork belly, cut into square cubes Cooking Directions 1. In a pot, spread ingredients A at the bottom and then add ingredients B. 2. Let the mixture boil and then add in pork, skin facing down. 3. Lower the heat to let it simmer for 2 hours. In between turn the pork once.
Pig trotter & Ginger vinegar stew is one of traditional confinement dishes for new mothers. It helps to keep the mother’s body warm & expel wind after labor. It is one of my favourite dish during my confinement days too. The pig’s trotter are so tender and succulent after many hours of cooking in the tasty sweet black vinegar. There are many different ways of preparing this dish, I am going to use my mother’s way today. The steps are not complicated. Anyway, you don’t need to be a new mother to enjoy this nostalgic Pig trotter & ginger vinegar stew. 🙂
(Serving for 6-8pax) Recipe by Taglicious’s mum
1.8kg pig trotters (2 pcs of pig’s front feet)
750ml sweetened black vinegar (I used Feng He Garden’s black vinegar)
3-4 tablespoons sesame oil
400g old ginger
8 hard boiled eggs
Salt to taste (optional)
Blanch the pig trotters with hot boiling water and wash it clean with tap water. Set aside.
Use a large casserole or claypot to sauteed the gingers with sesame oil for 5 mins or till frangrance.
Add in 750 ml sweetened black vinegar & 300 ml water and bring it to boil.
Add in the pig trotters and simmer under low fire for 2 hrs.
Add in hard boiled eggs and simmer under low fire for another 30 mins and it it ready to serve.
Request the butcher for pig’s front legs as it is more meaty.
For confinement, you can cook the black vinegar with ginger & sesame oil 1-2 weeks before for stronger flavor.
INGREDIENTS: 10 pcs chicken drumlets 3 Tablespoons Feng He Garden Soy sauce 1/4 tsp Feng He Garden dark soy sauce 1 tablespoon honey 1/2 teaspoon garlic, minced 1/2 teaspoon ginger, minced 1/2 teaspoon sesame oil 1 teaspoon cornstarch 2 teaspoon water Salt and pepper to taste sesame seeds, toasted 1 tbsp chopped spring onion DIRECTIONS: 1. Season chicken drumlets with salt and pepper 2. Bake chicken drumlets in preheated oven at 200C for 30 minutes. 3. In a sauce pan mix together soy sauce, dark soy sauce, honey, garlic, ginger, sesame oil and bring to boil. 4. Make a paste with cornstarch and water, add to the sauce when it start boiling. 5. Cook until the sauce thicken 6. Toss in chicken wings, stir to coat well. 7. Sprinkle toasted sesame seeds and spring onion for garnish
Who love Yakitori? Yes, the sweet & savory chicken skewers are so yummy and good to eat it. It’s so simple to make it at home too. You can put as many chicken meats and veggies u want without burning a hole in your pocket (You need to pay $2 or more for one small skewer). Best part is you know what is in the sauce too. As you know, I am a big fan of Feng He Garden light soy sauce. I simply love the sweet taste from the first extract light soy sauce. Any dish taste so good with this sauce in it. Hee hee!
Yakitori Sauce (For 2 chicken thighs – 12pcs Yakitori) 3 tablespoons light soy sauce (I used my favourite Feng He Garden first extract premium light soy sauce) 3 tablespoons Mirin 2 tablespoons Water 15g rock sugar/1tablespoon of sugar 3 slices of ginger 1 stalk of spring onions
Steps: 1. Mix everything in a sauce pan and bring it to boil. 2. Lower the fire and cook for 5 mins. 3. Strain the sauce and set aside for later use.
Chicken skewers 2pcs boneless chicken thighs Colorful capsicum/leeks (At your choices) Bamboo skewers (Soak in water for 1hr)
Steps: 1. Cut the chicken thighs/vegetables into small pieces. 2. Marinate it with homemade Yakitori sauce for at least 30 mins or more. (The longer u marinate, the more favorable it will be). 3. Skew the chicken, veggies at your choice using the soaked skewers. 4. Apply the remaining Yakitori sauce on the chicken skewers till you get nice colored and cooked Yakitori. Serve it hot!
Note: Disclaimer: This is not a sponsor post, any opinions are on my own.
1.5 tablespoon light soy sauce (I used Feng He Garden soy sauce)
0.5 tablespoon sesame oil
Dashes of white pepper
2 teaspoon corn flour/starch
Steps as follows or Follow the pictorial below. 1. Mix the meats & veggies together. 2. Add in soy sauce, sesame oil & pepper and keep mixing for 5 mins at one direction. This will make the meat mixture QQ. 3. Add in the corn starch/flour and mix well for another 2 mins. 4. Take a wanton skin. Add a big portion of meat mixture in the center. 5. Wrap it up like an open flower. Line them on the plate and top with a small pcs of salted egg yolk. Repeat the rest until u finish all the meat mixture. 6. Heat up a steamer. Steam the meat dumpling for 10-12 mins under high heat. Serve it hot!
Ready to send to steamer for hot bath. 🙂 Note: 1. Some Siew mai recipes call for fish paste, you can add in 100g fish paste to this recipe too. However, please adjust the soy sauce as some fish paste is very salty. 2. If you are not using Feng He Garden light soy sauce, I will suggest to add in 1-2 teaspoon of sugar for sweetness. 3. You can find Feng He Garden Sauce from the following link. Do join me at my Facebook page Taglicious