Tuesday, March 30, 2010


也好象咸鱼花腩煲那样, 臭臭又香香, 很惹味开胃.
放在瓦钵里焖煮, 保存原汁原味.
那汁拿来捞饭, 一流啊!



烧热镬,加油爆香姜葱和蒜, 放入猪肉快炒, 再加入鱿鱼或吊片.
肉片转色后灒入料酒, 水和酱油, 滚后移入瓦钵继续焖煮到肉软.
调味后,加点黍粉水收干酱汁, 拌入青葱段和辣椒即可连钵上桌.


wendyywy @ Table for 2 or more..... said...

One question about the pork cut in my blog.
I've searched for the terms u mentioned, but those on the internet don't look like what I've got. They are more rounded pieces of meat.
The one I have is about 3 inch wide and I don't know how long it can go, cos the butcher cuts it into 4 inch lengths to sell, piece by piece. And the meat is always unevenly rectangular, never in other shapes.

Another reader told me it's jowl, which is somewhere under the jaw to the neck.

thanks in advance. I've got another question about 蛋清 in the dried fruits post. thanks

wendyywy @ Table for 2 or more..... said...

Oh ya, read in your soy post that u'd be coming back to Malaysia soon.... when?????
I suspect you're a cantonese speaker, coming back to.... Ipoh???
Kuantan? Sandakan? KL? or Kampar????

sk fong said...

I have a book talking about meat. Hehe.

That part of meat is in between shoulder blade and top rib. If you look for shoulder blade roast or shoulder blade steak, or blade Boston roast, you should see that. It is not the cheek or neck.

蛋清is egg white.

I’m a Cantonese, from KL. I start getting homesick recently but not sure when to go home. 55555..

For making taufufah, usually I use this recipe: 500g soy bean, soak, blend and make 25cups soy milk, 3tsp gypsum and 3tbsp corn flour mix with ½ cup water, boil soy milk and then pour to mix well with gypsum mixture.

wendyywy @ Table for 2 or more..... said...

thanks for the egg white answer.

3 level or heaped teaspoon?
Measuring teaspoon or the drinking teaspoon?
If I make I think I'll do only 1/3 or half of that amount!! 6.25L is alot!!!

wendyywy @ Table for 2 or more..... said...

Oh ya, and I always see ur taufufah in the slow cooker pot, any reason for that?

yeelee said...

skfong, 谢谢你,我周日这味!!