Last week was a crazy week. It all started when I dug out this Singapore Hawker Food cook book by Jimmy Chua from the drawer. Flipping through the book casted a hungry spell on me. I salivate as I flipped through the book. The Bak Kut Teh, Fried Hokkein Noodle, Rice Dumplings, Roast Pork, Crispy Fried Chicken, Chicken Rice …oohh…they all look sooo good and yummy! I was never a hawker food lover when I was back home, and I would choose simple home cooked food over oily, MSG loaded hawker food almost anytime. But this had changed, at least temporarily.
So what I did when I was at the asian supermarket during the weekend was, I bought almost all the ingredients for making a hawker food feast! I started making Rice dumplings on Monday, followed by Roast pork and Crispy Fried Chicken with Chicken Rice on Wednesday and on Saturday, I cooked Bak Kut Teh. I fell short of making the Fried Hokkein Noodle which I think I will make this week. It was crazy but it made me feel good to know that at least with a bit of hard work and a good recipe, I can still satisfy my tastebud Mal loves the Roast Pork even though they were quite fatty. How not for us to grow fat !
1 kg Pork Belly (with skin)
2 tsps Salt
2 tsps Sugar
3 tsps Spicy ginger powder
1 tbsp white rice vinegar
2 tbsps white vinegar
1/4 tsp rose wine
1 tsp maltose
2 tbsps water
* double steam Glaze Sauce till the maltose dissolves
1. Blanch pork belly in hot water. Drain. Wipe it dry. Prick holes on the pork skin with a fork (more holes on the skin, make it more crispy after roasted)
2. Use a knife to make cuts on pork belly. Then add the marinade and leaves it for 15 minutes.
3. Turn the marinated pork with the skin facing upward. Scrape dirt off the skin. Then brush with the glaze sauce ingredients on. Leave it to air dry for 2 hours.
4. Preheat an oven with only upper heat filament to 250 C. Put a baking tray lined with aluminium foil in.
5. Place pork belly into the preheat oven (skin facing upward). Grill for 30 minutes. Turn the pork upside-down and roast for 15 more minutes. Turn it upside-down again (so that skin faces upward). Grill for another 15 minutes. Serve.
Crispy Fried Chicken
3 huge chicken quartets
1 tsp salt
1/2 tsp five-spice powder
150 ml red vinegar
1/4 tsp five-spice powder
1. Blanch the chicken in hot water. Drain.
2. Marinate the chicken with B ingredients.
3. Bring the C ingredients to the boil. Pour over the chicken 3 times.
4. Leave the chicken to air dry for 2 – 4 hours.
5. Heat oil over medium heat in wok. Then put in the chicken. Deep fry for 10 minutes. Serve with dipping ingredients.
3 cups Thai fragrant rice
2 tbsps chicken skin with fat
2 tbsps water
2 cm piece ginger, lightly smashed
2 cloves garlic, lightly smashed
1-2 tsps salt or to taste
3.5 cups chicken stock
2 pandan leaves
1. Wash the rice in several changes of water until the water runs clean and clear
2. Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until oil is released from the fat.
3. Add ginger, garlic and fry well. Remove and discard the chicken fat then add in rice and salt to mix. Stir fry briskly for 1-2 minutes
4. Transfer all the ingredients into a n electric rice pot
5. Add water or chicken stock and pandan leaves. Cook until rice turns dry and fluffy. Stir through just before serving