Char Siew Roast Pork

I LOVE to eat char siew. That taste, that smell.... it feels like I am in heaven each time I eat it. Before Thermomix, it is very difficult to make it. Roasting it in the oven takes so much time, and you have to really watch your meat else it gets burnt. Furthermore,  the oven gets very oily after that, and cleaning up is really a chore. Making it now with Thermomix is so easy, I can make it any time I get the crave to eat it, which is pretty often!

*You can substitute pork for chicken with the same amount of seasoning.


Ingredients:

Marinate 1 kg of pork belly with:
1 tablespoon oyster sauce,
2 tablespoon light soy sauce,
2 tablespoon sugar,
1 tablespoon honey,
1 tablespoon rice wine,
1 teaspoon 5 spice powder,
5 shallots and 5 garlics blended,
a little dark soy sauce,
a little salt and pepper

Method:

	Cover	Time	Temp°C	Speed
1)  Marinate the meat for at least half hour.
2)  Place marinated pork into TM bowl	Yes	25 mins	100	Stir/ Reverse
3)  Continue cooking pork in the TM bowl	No	20 mins	Varoma	Stir/ Reverse
4) Cut and serve	-	-	-	-

If you prefer your char siew shining golden brown, place the char siew in the oven after Step 3 on grill for a few minutes till your pork is shining brown. It should look something like this below:

Tau Yu Bak (Pork braised in soy sauce)

Tau Yu Bak is a favourite among many local Chinese.  It goes well sandwiched with mantou.  Some like it very soft but some like it with bite.  Hence, cooking time depends very much on how you like the meat done.  This dish is best done with pork belly (with some fats layer)

Ingredients:

2-3 long strips of pork belly (cut to about 3 inches in length)

10 pips of garlic (smashed with side of knife, skin on)

1 tbsp black pepper

1 tsp salt

5 tbsp dark soy sauce

3-4 tbsp light soy sauce

3 star anise

3 small cinnamon sticks

1 tsp brown sugar

2 hard boiled eggs (pre-cooked)

15g oil

Method:

	Cover	Time	Temp°C	Speed
1)  season pork belly overnight with garlic, black pepper, salt, dark soy sauce and light soy sauce
2)  Heat oil to varoma before frying cinnamon stick and star anise	Yes	2mins	V	1 Reverse
3)  Add pork pieces from the hole in the lid as it stirs, then pour all the marinating sauce in, followed by 1 tsp brown sugar and the 2 hard boiled eggs.	Yes	30 – 45 mins depends on desired softness	100	1 Reverse

Beef Rendang

Cooking Beef Rendang was beyond what I could do before I bought my Thermomix as it entails making your own rempah which is time consuming and messy.  Now with Thermomix it is such a breeze.  I want to share this recipe with all my friends and people who are interested.  This recipe can be cooked with chicken, mutton, beef or pork.

 

Ingredients (for rempah*):

8 pips garlic
5 stks lemon grass
6 candle nuts (buah keras) 
15 shallots

1 tsp cumin seed
1 tsp fennel seed
15 pcs dry chillies
25 g ginger
25 g galangal (blue ginger)
25 g tumeric or 5g tumeric powder
100 g oil
1 tsp salt

 

*Extra rempah can be prepared, frozen, and then used for future cooking.

Ingredients (for beef):

800 g beef cut at bite size

250 g coconut milk

3 tbsp brown sugar

1 tsp salt

1 bowl fried coconut (200g fresh grated coconut – fry in pan without oil until brown)

Method:

	Cover	Time	Temp (°C)	Speed
1)  Roast cumin seeds and fennel seeds	No	3min 30sec	V	1
2)  Grind dry chillies, lemon grass, shallots, garlic, ginger, galangal, candle nuts and turmeric (in between, stop 2 or 3 times to scrape down for more even grinding)	Yes	2min	-	10
3)  Add 100g oil and 1 tsp salt to cook paste	Simmering basket	25~30min	V	1
4)  Add beef, coconut milk, 3 tbsp brown sugar and 1 tsp salt Add fried coconut in last 10 mins	Simmering basket	50mins	V (dry) 100 (gravy)	Stir Reverse