Method 1. Japanese cucumber washed and scrub with baking soda and cut into slices 2. Heat sesame oil in pan and add in minced garlic to fry in low flame 3. Off flame then add in FengHe soy sauce,rice vinegar ,sugar and chilli oil flakes to mix well 4. When sauce is cooled add in cucumber slices to toss well 5. Chill for a nice cold side dish
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.