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Roast Pork With Pickled Vegetable (Mui Choy Kau Yoke)

 
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Fri May 12, 2006 11:26 am    Post subject: Roast Pork With Pickled Vegetable (Mui Choy Kau Yoke) Reply with quote


Ingredients
1 kg roast pork
6 pips garlic
1 kg pickled vegetable (ham mui choy)
Dried chillies
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Fri May 12, 2006 4:34 pm    Post subject: Reply with quote

Oh Lynda,
thank you for sharing the recipe!
Sorry not quite understand some local ingredients... tamarind "skin" means using the "hard shell"? And I think I can only get brown mui choy here, but that's fine since I like its taste. Razz
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giselle
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Lynda
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Location: Malaysia

PostPosted: Sun May 14, 2006 3:46 pm    Post subject: Reply with quote

Sorry for the late reply, Jerseymom.

Another word for tamarind skin in Malay is assam jawa or assam phoey in Hokkien.

I'll post the tamarind skin for you if you are still in doubt ok?
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jerseymom
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Joined: 31 Dec 2004
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PostPosted: Sun May 14, 2006 8:06 pm    Post subject: Reply with quote

Lynda,
no problem, don't worry Razz
I have a box of tamarinds, whole piece (pod with shell). Just don't know what skin you refer to, sorry I have no knowledge about Malay or Hokkien name Embarassed It's highly appreciated if you post the pic... sorry trouble you...
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gracio
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Joined: 18 Sep 2005
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Location: Dubai, UAE

PostPosted: Sun May 14, 2006 10:01 pm    Post subject: Reply with quote

Lynda, thanks for this recipe too! I love mui choy kau yoke! =)
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Lynda
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Joined: 18 May 2005
Posts: 113
Location: Malaysia

PostPosted: Mon May 15, 2006 9:27 am    Post subject: Reply with quote

Jerseymom, it's not the tamarind that you are referring to. You know the one that we use it for chop sui and laksa? I'll go and get it from the sundry shop this evening and post it for you. Wink

You are most welcome Gracio. Smile
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PutuPiring
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Joined: 19 Aug 2005
Posts: 426
Location: Canada

PostPosted: Mon May 15, 2006 9:39 am    Post subject: Reply with quote

Lynda wrote:
Jerseymom, it's not the tamarind that you are referring to. You know the one that we use it for chop sui and laksa? I'll go and get it from the sundry shop this evening and post it for you. Wink

You are most welcome Gracio. Smile



Jerseymom Its actually sliced fruit, I have not sen it sold here ever but a friend of mine said you can use HK type dried " sun cha"
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
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PostPosted: Mon May 15, 2006 6:18 pm    Post subject: Reply with quote

PP, thanks for the rescue Very Happy
Lynda, sorry I totally mixed up Embarassed as I'm from Hk. Hope I don't give you trouble in posting me foto Embarassed Embarassed
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giselle
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sinner
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Joined: 14 Jun 2005
Posts: 495

PostPosted: Tue May 16, 2006 3:02 am    Post subject: Reply with quote

jerseymom,

there's a photo here

http://www.kitchencapers.net/phpbb/viewtopic.php?t=1048&start=0
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Lynda
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Joined: 18 May 2005
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Location: Malaysia

PostPosted: Tue May 16, 2006 3:16 pm    Post subject: Reply with quote

No problem Jerseymom and thank you Sinner. Very Happy
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Tue May 16, 2006 7:10 pm    Post subject: Reply with quote

Thanks millions sinner and Lynda Very Happy

I'm going to the asian store now... will check its dry food section very carefully.
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giselle
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jerseymom
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Joined: 31 Dec 2004
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Location: usa

PostPosted: Tue May 23, 2006 4:48 am    Post subject: Reply with quote

Lynda, made the dish, very delish! Don't know why there's no oil floating on the sauce (which I'd love to see)... anyway, I ate 3 bowls of rice today Very Happy

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Lynda
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Joined: 18 May 2005
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PostPosted: Tue May 23, 2006 10:58 am    Post subject: Reply with quote

I am happy you like it, Jerseymom. and Thank you for trying out the recipe. Very Happy
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