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Pork Terrine - Pauline's recipe

 
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honeylemon
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Joined: 18 Aug 2006
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PostPosted: Wed Apr 25, 2007 8:37 am    Post subject: Pork Terrine - Pauline's recipe Reply with quote

This recipe is from Pauline D Loh. I just change the "fillings".



Basic Terrine Gel (Jelly)

Ingredients
-------------
500 ml chicken stock
2 X 10g gelatine powder

Method
--------
1) Strain chicken stock thru' a fine muslin to remove all impurities. (To get crystal clear gel, chill chicken stock overnight and skim off any fat globules that float to the surface.)

2) Reserve one cup of stock and place the rest in a pan

3) Sprinkle gelatin powder on the reserve liquid.

4) Bring chicken stock in the pot to a simmer. Add gelatin liquid and stir continuously to dissolve the gelatin

5) Keep at a gentle simmer and DO NOT allow to boil.

Gelatine will not set at room temp, but may thicken. If that is the case, simply set over hot water to keep it liquid.

** I have used can chicken stock to do my terrine.

Fillings
--------

Pig's ears, pig's stomach, pig's intestines, pork belly all braised in black sauce. All these are available here in Singapore where there are kuay chap stall. If not, you will have to do it yourself. (Scroll down Asian meat, I think there are some braising recipe by Gina)

You can also use pig's trotters.

Arrange in a plastic container and pour gelatine over it. Once it's cool, put it in the fridge, serve chilled.

Hope these help Wink
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didally
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PostPosted: Wed Apr 25, 2007 10:32 am    Post subject: Reply with quote

Very Happy Really simple to make. Thanks for posting the recipe. I haven't had this for a very long time.
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Gina
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Joined: 20 Jul 2004
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PostPosted: Wed Apr 25, 2007 1:00 pm    Post subject: Reply with quote

shirley

I have renamed your topic title from Kuay Chap to Pork Terrine. Because its not Kuay Chap..! Wink
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honeylemon
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PostPosted: Thu Apr 26, 2007 7:43 am    Post subject: Reply with quote

Gina wrote:
shirley

I have renamed your topic title from Kuay Chap to Pork Terrine. Because its not Kuay Chap..! Wink


I named it kuay chap cos' it was made from my left-over kuay chap Embarassed
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Gina
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PostPosted: Thu Apr 26, 2007 8:17 am    Post subject: Reply with quote

i know, but its very misleading..coz your end product doesn't look like kuay chap. its okay to mentioned that you use your leftover pork to make the dish.
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