I modified from previous traditional way <here> and certainly find the PPC way much easier and time saving! I have ingredients prepared the night before as I know morning will be super rush for me!
Pork belly blanched and cut to pieces, and then marinated overnight with one tbsp dark soy sauce, one tbsp light soy sauce, one tbsp sesame oil and one tbsp corn flour (with this marination, I do away with seasoning in the cooking)
Sweet mui choy and salty mui choy, one packet each soaked over night and cut
Ginger and garlic, stripe
One cup water
Under bake (vege) mode, stir fry garlic and ginger in oil.
Add in marinated pork belly and stir.
Add in mui choy and stir.
Add in water to cover ingredients!
Close lid, seal it and out mode steam for 20 min.
Done! I only removed after the pressure is released automatically.
Noelle has been ‘requesting’ for donuts! Not that she tasted before, but because she is watching a cartoon that teaches how to make donuts! 🙄
So their sweet treats today!
Recipe adapted from https://www.melskitchencafe.com/baked-doughnuts/ I cut ingredients to 1/3 of the proposed ones. Luckily I did as we have 9 donuts from the amount cut. I kneaded the dough with the breadmaker (basically prepared everything before they woke up), enough time for the dough to rest – after breakfast and bath!
So we did the shaping with the donut mold which I bought 2-3 years ago from Aeon. <video>
Let the shaped doughs rise before baking!
Certainly like it baked rather than deep fry.
It was slightly over baked (by the golden brown colour) as I was in the midst of handling crying baby and preparing lunch for them while the donuts were baking. I need to make sure the donuts are just ready right after they eat lunch – lure them to eat lunch faster!
The topping is just icing sugar!
It came up fluffy and soft !
Happiness is running out to the supermarket alone to get some prawns to make this prawn wantan! ✌🏻
Actually this is my third time after my third baby is born – that I drove out alone early in the morning to get some stuff! And since my youngest just direct latch and I don’t pump, it was super duper fast ‘shopping’.
I think prawns are expensive – actually I bought just 300g and cost approximately RM11; used half of them – I cut each prawn into half and marinated with sesame oil, liquid aminos (can replace by soy sauce), bkh angel oyster sauce and pepper for about 20 minutes. One pack of wantan skin is about RM2.50 and I just used a quarter pack.
End up this is less than RM10 (including oil for frying). I don’t think we can get this amount for the price! (Usually we order ala carte fried wantan outside RM5 only has 5 or 6 pieces)
Thanks to darling Bernice Ong for the recipe! 😝😝 Super yummy! Had this all by myself for lunch!
Recipe for keep:
– marinate pork with sesame oil and oyster sauce
– stir fry garlic and ginger in oil
– add in marinated pork and stir fry
– add in curry powder and some soup (or water)
– let it simmer for a while and done!
Blanched pork marinated in Angel Brand hoi sin sauce, egg, five spiced powder, Angel Brand thick soy sauce, corn flour and rice flour (no exact measurement) – marinated it overnight. Then shallow fry the marinated pork!
I still prefer giving my girls seasoning free food. But with my elder girl growing older, I do slowly introduce her to seasonings. In this one year, I started to learn more about Angel Brands products – and I have much assurance that most of its products (if not all) have no added MSG, preservative and artificial colouring.
Yah, I have been frying pork quite often because Noelle likes it that way! At least, I don’t have to pester/nag her to eat meat!
Fuzzy melon with minced pork
Fried curry and turmeric powder fish
Old cucumber chicken soup
Fried hoi sin sauce pork
Stir fry spinach
A very happy bargain buy from Village Grocer’s reduced to clear fridge today- slightly above RM5 for this snapper tail.
I just added tomato, shiitake mushroom and ginger on it. Then season with one preserved plum seed, sesame oil and liquid amino. I prepared everything and placed in the fridge.
When we came home from swimming and the bigger N was calling hungry before our shower, I just quickly took it out from the fridge and place into the electrical steamer on high mode for 15 minutes. After settling their bath and myself, which was almost 15 minutes, I quickly took off the steamed snaper from the steamer. I topped it with fried garlic oil.
The outcome was superb- very tender!
First time cooking this dish- and actually it was quite easy. I copied a recipe from the Phillips pressure cooker facebook group member but I didn’t use my pressure cooker to cook!
Not sure about wet market, I find it easier and ‘safer’ to get these mui choy and sweet mui choy from Village Grocer – clear labeling and ‘cleaner’ (I guess)
Soaked them overnight!
Basically the ingredients- blanched pork belly, garlic, ginger and the mui choys.
Stir fry all the ingredients together!
Add the sauces – dark thick soy sauce, sesame oil, Chinese cooking wine and brown sugar.
Transfer to steaming tray!
Steam for an hour.
Done! The portion (a kg pork belly) can last for two days!