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Salted fish pork belly claypot

 
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Mandy
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Joined: 20 Jul 2004
Posts: 53
Location: Sengkang

PostPosted: Sun May 14, 2006 11:12 pm    Post subject: Salted fish pork belly claypot Reply with quote

Ingredients:

About 1/2kg pork belly
some mince garlic
a few stalks of spring onion(cut into sections)
some dried chilli/chilli padi(optional)
premium dark soy sauce(I use kwong siang thai)
a few dash of hua tiao chinese cooking wine
some sugar(about 3 tsp)
Salted fish (panfry till golden brown then mince/pound it, i used 3 slices, it looks like sliced fish meat)
1 can of button mushrooms(optional)

Method:

Boil pork belly in hot water till cooked.
Soak in cold water and slice thinly.
Brown some garlic in claypot.
Add pork slices to fry for a few mins.
Add water to cover pork about 1cm above.
Add dark soy sauce to desired color and simmer for 15mins. (don't let the water go dry)
Add pounded salted fish and let it boil for few mins.
Add sugar and cook for awhile on high heat.
Add in some hua tiao(i add quite a lot cos we like the taste n smell).
Put in spring onion & chilli to cook for awhile.
DONED!
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zzzgmom
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Joined: 05 Apr 2006
Posts: 18

PostPosted: Thu May 25, 2006 9:11 pm    Post subject: Reply with quote

Hi Mandy,

I tried this for dinner today. It is a super Kai1 Wei4 dish and easy to do too. I used salted Ikan Kurau and diced it. Did not pound coz I like to actually see and taste the saltfish. Added lots of sliced ginger. I also thickened the sauce slightly with a tsp of cornflour.

This will become a staple in my home. Thanks for sharing! Very Happy
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celyw
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Joined: 06 Feb 2009
Posts: 3

PostPosted: Tue Mar 03, 2009 6:07 pm    Post subject: Reply with quote

I tried this dish yesterday, it was really very tasty, like what zzgmom said "super kai wei" my hubby was so impressed with me.... yummy
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seahorse
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Joined: 22 May 2009
Posts: 11
Location: Singaore CCK

PostPosted: Fri Sep 18, 2009 7:27 am    Post subject: Reply with quote

This dish we had for dinner today was yummy.The wine came through very well with the rest of the ingredients.

Thank you Mandy.
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