Monday, April 7, 2014

[Recipe] Braised Pork Belly in coconut juice

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Pork Belly indeed is one of my favourite meat. The first time I cooked it with this recipe , it turned out sooooo good and I just have to cook this again and again. Using coconut juice to cook the pork belly, is one of the vietnamese dishes. At first, I used a pressure cooker. But when I moved into another place and there wasn't any pressure cooker in the kitchen. Thus, second option is slow cook the pork on the hob for longer time. At least 2 hours.

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Ingredients: 
1kg boneless Pork Belly
4 tbsp caster sugar
2 cloves garlic, finely diced
Two can of coconut juice
1 tbsp salt
1 tbsp pepper (or less)
1 star anise
750 ml water (or more)

Method: 

  1. Slice the pork into thick rectangles.
  2. Place sugar in a large saucepan over medium heat. Cook until it becomes a dark golden caramel. 
  3. Add pork. Cook, turning, until coated. 
  4. Stir in garlic.
  5. Add coconut juice and water, ensuring meat is submerged. Bring to a boil. 
  6. Add salt, pepper and star anise. Simmer for 5 minutes. 
  7. Transfer to a pressure cook and cook on a medium heat for 30 minutes. Then, simmer for 15 minutes. Alternatively, slow cook on the hob for at least two hours or simmer until the pork belly is fall-apart-tender.
  8. Turn on high heat to reduce the sauce if needed. 
Recipe was adapted from Ashlee and Sophie (contestants from My Kitchen Rules 2013).

They do have other recipes to serve with this dish. Caramel dipping sauce, Steamed buns and Asian Salad. But I find the sauce itself already taste so good and I don't need extra dipping sauce!  By the way, I have also tried their recipe for making Hainanese Chicken. It was amazing! 

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Putting 1tbsp of pepper gives a strong kick to the taste. It might because I'm using 1kg of Pork Belly instead of 1.5kg. Hence, the flavours are quite strong. You might have to add less than 1tbsp of pepper to have less spicy heat.

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I use two normal cans of coconut juice and I find it's good enough Make sure it's 95-100% of juice though. It taste sweeter and add more flavours into it. Of course, you could use the fresh young coconut juice. But it will be slightly pricey.

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When the flavours were a bit too strong for my liking or lack of sauce, I will add more water and let it simmer for longer. Adjust it based on your liking. Overall, this is absolutely simple recipe!

Hope you will like this dish too!






Sunday, April 6, 2014

Chinese New Year in Melbourne 2014

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Happy belated Chinese New Year! I'm actually thought I have posted this during back then. Opssieeee, just realized when I was trying to see what I have under the draft section and I found this. Blur me!

I usually celebrate this festival back in Malaysia. Due to my work commitment, I decided to skip another year of not celebrating it with my family and stay in Melbourne. No doubt, I knew that I will be missing a lots of fun especially the good food in KL. Thankfully, this year Melbourne held few events in different locations to celebrate chinese new year ! Also, I managed to join group of friends for reunion dinner on the first day of cny! Hey, I'm not alone!

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Can't believe that we can buy Yee Sang in Melbourne!  It considers as traditional dish that we must have during CNY. It serves as a appetizer due to its symbolism of "good luck" for the new year. All diners at the table then stand up and on cue, proceed to toss the shredded ingredients into the air with chopsticks while saying various wishes. The higher you toss, it is believed that more growth in fortunes.(copied from wikipedia =P )


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Joshua was the one who in charge of explaining what we should do with this dish. Quite a number of people had this dish for the first time! The flavour and texture of yee sang, is quite similar to what we had in my hometown.


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Her apartment was gorgeous. Really, how i wish i could stay in the city! 

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The table was full with different variety of dishes.I always enjoy having potluck dishes as people would bring different things! It's always exciting to try new new food !

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Card games ON!


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Second day of CNY, we went to Box Hill for night market. It started from 10am till 1 am. There were a lot of food stalls but the queue was so long and I can't be bothered to line up. So we went to a Hong Kong restaurant for dinner. The roast pork that we have ordered, was delicious. I could have just eat the rice with the sauce as well. Even the rice also taste fragrance. Wondering were we too hungry on that day? All we had just roast pork and rice. We almost finished the bucket of rice too!

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Sugar cane juice. We went to Vietnamese chinese new year celebration on last year at Richmond. Surprisingly, their sugar cane juice isn't the same compare what I used to have. But this one, definitely what I've been looking for!


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Third round of celebration at Chinatown.


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Dragon dance, lion dance and fire crackers - one of the best time to absorb lively performance that Chinatown has to offer.


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We also walked to Federation Square to check out Japanese Festival.


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 Walked toward South Bank and we found market too!

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Due to the extreme hot weather, the temperature is up to 35 degrees, I just have to order ICE KACANG! One of the dessert that you often find in a malaysian restaurant. I know some of my friends especially DC find it's disgusting to have corn as sweet dessert. He would always argue that corn is supposed taste salty! Is anyone find corn as dessert - something that is unacceptable?

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 Yea, he's the boss of the cafe. Hah, just kidding!

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 If anyone have chance to visit chinese new year festival in Melbourne, make sure you don't miss it! You'll definitely find a lot of interesting things to watch and eat to experience what's the celebration like.
  

Friday, February 21, 2014

Lilette - Maison De La Gourmandise

Lilette - Maison De La Gourmandise

I’m being motivated to share a review for Lilette - Maison De La Gourmandise. A new pastry shop just newly opened at Malvern five days ago. There are a lot of nice cafes surrounding my workplace but non of them got my attention yet.

It has been a long week for me. Overworked. Exhausted. Hence, I'm craving for dessert to reward myself. Hah. Thanks to Lilette. It has satisfied my sweet craving. Not only that, I just feel good when chatting with Christie (owner of the shop).

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What she told me really got my attention:
"Our core value is to use as much local Victorian produce or Fair Trade. We will only use & source the finest, best quality ingredients we can for our guests cause that’s the only thing I would feed my daughter “Lilette”. "
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Raspberry macaron - taste like a bomb! I mean fresh,crunchy, and just awesome! To be honest, I think the texture taste better than Luxbite or La Bell Miette.  It’s really surprised me. You must have a try and let me know what do you think! Trust me. What even better is homemade macaron!

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Crème brûlée - something that is really unforgettable once I had it. Lilette - you has set a high level for me to look for a good one on next time. This is my first time had creme brulee. Maybe not. It just that I never been tasted the one that I would remember. Served with biscotti which is twice-based cookies/biscuits originating in the Italian city of Prato.

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Caramelized sugar on top of the custard - perfect.
Biscotti - I’m not a fan of biscuit but i do like this. Very fragrance.

It’s also great because it wasn’t overly sweet, compare to other desserts and I finished the whole thing by myself!

Homemade marshmallow - It’s really surprised me because it doesn’t taste that sweet. No preservatives or artificial flavouring. Me like! Enough said. I’ll definitely back again to try something else and absolutely back for macaron and creme brulee.

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Lilette - Maison De La Gourmandise

273 Glenferrie Rd,
Malvern, 3144 Vic.
03-9059 4965

 Lilette Patisserie on Urbanspoon

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