Stewed Pork With Star Anise and Cinnamon Stick

Ingredients
200-300gm of pork meat with some fats would be tastier
3/4 tbsp sugar
1 tsp cincalok (fermented small shrimps)
1-2 tbsp dark soya sauce
1 cinnamon stick
1 small star anise
2-3 bowls of water
few hard boiled eggs (optional)

Method
1) Marinate pork meat with all the ingredients for at least 30 minutes.
2) Add in water into slow cooker and place pork meat into it.
3) Turn to high heat and once it is boiled, turn to medium or slow heat. Cook for about 3 hours or until meat is tender.

Chicken with Herbs and Vegetables

Ingredients
3 cloves of garlic, chopped
1/2 chicken, chopped to four pieces OR 2 chicken drumsticks with thighs, chopped to 4
1 stalk of celery, sliced
1/2 carrots, chopped to cube size
1 small potato, chopped to cube size
1 tomato, chopped to cube size
butter or oil
2 bowls of water (more or less)
Some dashes of Italian mixed herb (marinate the chicken for at least 30 min with this herbs)

Method
1. Fry garlic with butter or cooking oil till fragrant and add in potatoes, carrots, celery and tomato as last ingredients.
2. Fry for a few minutes and dish and set aside.
3. Heat up wok or sauce pan with some butter or cooking oil, and fry the chicken cutlets till the surface is slightly brown.
4. Add in all the fried vegetables and add in water to stew.
5. Cook for 20 minutes or til chicken is cooked.(base should not be too dry or watery)
6. Add salt to taste.

Stewed Pork Meat With Egg

Ingredients
200gm pork meat, sliced
4 nos of boiled eggs, remove shells
1 no of dry tofu (optional)
5 slices of ginger
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp dark soya sauce
1 tbsp fah tiew wine
2 tbsp cooking oil
1 cup water

Method:
1) Heat up oil in a pot. Add in ginger and briefly fry. Add in pork meat.
2) Add in water and when it is boiled, add in all the sauces.
3) Stew pork meat for about 10 minutes, add in boiled eggs and tofu and stew for another 10 minutes or till the sauce thickens.
4) Add in fah tiew wine and let it simmer for 1 minute.
5) Dish and serve with steamed white rice.

Stewed Hakka Fried Pork Belly With Black Fungus

Hakka Nam Yee Sauce

Ingredients

4 pieces nam yee/fermented red bean curd

1.5 tbsp chopped garlic

1.5 tbsp chopped shallots

1 tbsp ginger

1 star anise

1.5 tbsp oyster sauce

1 tsp sugar

3 tbsp Fah Tiew wine

Method

Heat up 3 tbsp oil, saute chopped garlic until fragrant. Add in the remaining ingredients and bring to boil until thick.

Stewed Pork Belly With Black Fungus

Ingredients

600g pork belly, sliced thickly

100g black fungus, soaked

1500ml water

Oil for deep frying

Marinade

4 tbsp Hakka Nam Yee Red Sauce

3 tbsp water

1 tbsp tapioca flour

1 whole egg (add in to marinade before deep frying)

20 shallots juice (add in to marinade before deep frying)

Method

1. Combined pork belly with marinade and marinate for 2 hours.

2. Heat up oil for deep frying, put pork belly and deep fry until brown. Dish and drain.

2. Put all ingredients and water into a stock pot and bring to boil. Lower the heat and continue to simmer for 45 minutes or until the pork is tender.

Stewed Duck Teochew Style

My mom and I cooked this today. It is one of our Teo Chew Stew Duck or known as 'Lou Ngap'.

4-5 servings

Ingredient
1 whole duck
5 slices Red Ginger/Nam Kiong
15 slices Old Ginger/Lou Kiong
3 shallots
800ml water

Seasoning
1 1/2 tbsp black soy sauce
100ml soy sauce
1 tbsp sugar, to fry
2 tsp 5 spice herb

Method
1. Boil whole duck with boiling water in the wok for 10 minutes to remove the wax. Dish and drain.
2. Fry both ginger and shallots till fragrant. Remove it.
3. Add in sugar and stir fry for about 2 minutes. Remove it.
4. Place the shallots and ginger into the duck's stomach.
5. Add in water into the wok, followed by the duck.
6. Add in seasoning and and cover wok with lid for about 1 hour.

Turn duck after the 1st 30 minutes of stewing.
If you would like to have thicker gravy, cook duck for longer hours.