8pax OPS Primary School Buddies Hong Kong Daipaidong Homecooked Dinner on 7.3.2017

9 hong kong daipadong dishes

while eating & hiking in hong kong during our recent trip 20-24.2.2017,

my friends had been sharing a constant stream of food & place photos with our other OPS primary school friends group whatsapp chat.

so when we were back, i invited them to a 8pax hong kong daipaidong homecooked dinner on 7.3.2017.

9 hong kong daipadong dishes

i did 9 dishes for 8pax-

  1. HK claypot rice 腊味饭
  2. Singapore claypot chicken rice
  3. hand tear chicken手撕鸡
  4. Steamed Minced Pork with Light Soy Sauce 蒸肉饼
  5. steamed pork soft bones
  6. Teochew Light Braised Pork Trotters 鲁猪手
  7. Teochew Light Braised Large & Small Intestines 鲁猪大肠小肠
  8. Teochew Bittergourd Pork Rib Soup 苦瓜排骨汤 
  9. & fried kang kong (this one friend, a good cook, cooked thist for me) while i went to freshen up..^^

singapore claypot chicken rice & hong kong claypot rice 腊味饭

it was a wonderful dinner, great food, close friends, good fun & sharing.

hong kong claypot rice 腊味饭

hong kong claypot rice 腊味饭 before adding steamed pork soft bones

i wanted to let my friends try out the hong kong claypot rice 腊味饭 & also the singapore claypot chicken rice which i do often.

i thought that the hong kong claypot rice 腊味饭 might be quite plain with just pork & liver sausages, so i steamed some pork soft bones, similar to that served at dimsum restaurants.

i also prepared the simple ubiquitous drizzling sauce (which is used to drizzle steamed rice 一口饭 & fun cheung 粉肠 at dimsum restaurants).

when serving, i asked my friends if they wanted to take the pork soft bones separately. we decided to just add to the claypot rice.

the singapore claypot chicken rice was good as always.

at first, most friends said it was tastier than the hong kong claypot rice 腊味饭.

but the duck liver i used which i bought in hong long was really good, and so was the xo pork sausage from sheng shiong.

in due course we all thought that the hong kong claypot rice 腊味饭 was very “pang” fragrant, thanks to the duck liver sausage; and i think the steamed pork ribs with sauce & the drizzling sauce also contributed significantly to the taste.

the steamed minced pork in light soy sauce was good.

one friend who was with us in hong kong & tried the one at minsheng daipaidong 民声冰室 said it was 80% -90% the standard of the ones we had.

likewise the hand tear chicken手撕鸡 was very good.

it is still not my preferred preparation for chicken. but it is a very good change from usual & very nicely done.

though this not really comparable to minsheng daipaidong 民声冰室.

& we had great tasting teochew light braises at振记粥面店, a cheung chau market stall.

so i did this light braised pork trotters.

it was very good. the skin was gelatinous & the braise was “pang” & tasty.

some parts of the pig skin though, after leaving out for >1hr, tougher just slightly.

the intestines were very good too.

texture was tender, no smell, great “pang” braise flavours.

& for the teochew bittergourd pork rib soup 苦瓜排骨汤, i added the steamed pork soft bones. and additionally i used the intense chicken stock for the soup. so the soup was very tasty.

fried kang kong

the last dish was just a simple garlic fry kang kong.

among our friends we have a very good cook, our travel buddy on the hong kong trip, so he took over from me while i went to freshen up for dinner. basically he cooked this dish la..

9 hong kong daipadong dishes

so we had 9 hong kong daipadong dishes. ^^

emptied/wiped out

we had…but no more… all emptied/wiped out, quite laku la…

friend brought 6 very sweet yellow dragon fruit from ecuador

the 2 friends who travelled with me brought fruits.

one brought 6 yellow dragon fruit (from ecuador)…these were like S$58 for 6.

another friend brought like 10kg of D13 durians

another friend brought like 10kg of D13 durians

the other friend, the good cook, brought D13 durians from sin kian choon at tiong bahru. i think it was like 11kg.

we had a very enjoyable, memorable evening together- F3=food, fun & feel good la! ^^

c.h.e.f andy

Teochew Bittergourd Pork Rib Soup 苦瓜排骨汤 on 7Mar2017

bittergourd pork rib soup 苦瓜排骨汤

another dish i decided to make for the 8pax OPS primary school buddies dinner on 7.3.2017 was bittergourd pork rib soup 苦瓜排骨汤.

claypot bittergourd pork ribs 苦瓜炆排骨 was what we ordered at Pak Loh Chiu Chow restaurant 百樂潮洲酒家 in hong kong,

during our recent hong kong eat & hike 20-24.2.2017.

it was good & tasty.

steamed pork ribs 2mar2017

for this i prefer to steam pork soft bones, rather than to boil with the bitter gourd soup. it delivers a more tender & smooth, tasty pork ribs.

i use my steamed pork ribs recipe here.

so just 2tsp fish sauce, 1 tsp light soy sauce, 1tsp sesame oil, 1 tsp oyster sauce, 1 tsp corn flour & mix well into 250g minced pork & steam for 1hrs 10mins.

bittergourd pork rib soup 苦瓜排骨汤

bittergourd pork rib soup 苦瓜排骨汤

i tried to reduce the bitterness of the bittergourd苦瓜, washing it with salt the day before & changing water several times.

i think more effective just to put into boiling water for few mins. will try that next time.

& additionally i use the intense chicken stock for the soup. so the soup was very tasty.

anyway, my friends all thought the bittergourd pork rib soup 苦瓜排骨汤 was very good.

c.h.e.f andy

Teochew Light Braised Large & Small Intestines 鲁猪大肠小肠 (Own Braising Sauce Recipe) on 7.3.2017

light braised big & small intestines 

so i made a very good teochew light braised pork trotters on 5.3.2017 at the first attempt.

& i was making it again for a 8pax OPS buddies dinner on 7.3.2017. so i decided might as well do the big & small intestines as well.

i made braised big intestines once a 10pax RI buddies lueh chap lunch on 17.4.2014 (wow! time flies – that’s almost 3 years liao!), but NOT small intestines, so this the first time.

washed & soaked big & small intestines 

problem with doing intestines is the smell, or stench?? haha…

so i started the cleaning/washing one day before…it’s like rubbed with cornflour, inside, outside, washed, rubbed with salt, washed….

for big intestines i turned it inside-out so no problem to wash both sides.

for small intestines i ran water through, cut like 4in/6in lengths so easier to wash inside…

very troublesome la….

boiling to remove strong flavours 

still worried about smell, so boiled water then put in the intestines.

boiling to remove strong flavours 

maybe 5 mins. i think it very effective to remove the smell.

light braised big & small intestines

after that it is the same light braising sauce recipe as for my pork trotters.

so here it is again –

braising sauce recipe
650g pork trotters

3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 tbsp sugar

=together about 100ml

fry-
3 star anise
1 cinnamon bark
2 clove
2 bay leaves
========
1 bulb garlic cloves
2cm cut ginger
1/2 medium red onion

light braised big & small intestines 

braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours. after that fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.

light braised big & small intestines 

the result was quite excellent,texture was tender, no smell, great “pang” braise flavours.

quite similar to the excellent teochew braises at 振记粥面店, a cheung chau island market stall recently.

c.h.e.f andy

Ingredients:

  • 1 big intestines
  • 1 small intestines
  • 3 star anise
  • 1 cinnamon bark
  • 2 cloves
  • 2 bay leaves
  • 1 bulb garlic cloves
  • 2cm cut ginger
  • 1/2 medium red onion

braising sauce-

  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

=together about 100ml

Directions:

  1. fry star anise, cinnamon bark, cloves, bay leaves, garlic cloves, cut ginger, red onion till fragrant.
  2. rub with cornflour, inside, outside, wash, rubbed with salt, wash….for big intestines turn it inside-out so no problem to wash both sides. for small intestines run water through, cut like 4in/6in lengths so easier to wash inside…
  3. to remove smell, instead of just scalding, boil water then put in the intestines, boil for few minutes…
  4. add braising sauce. braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up. that is to keep the marinade thick & intense to infuse the flavours.
  5. fill with water to cover the intestines & let it braise & slowly reduce to a thicker sauce, adding water as required.

Teochew Light Braised Pork Trotters 鲁猪手 (Own Braising Sauce Recipe) on 7.3.2017

light braised pork trotters 7.3.2017

i have done very good braises including ter kar (pig trotters), pig head (猪头肉) & ears, even large intestines.

among the best was several homecooked kueh chap meals, including a 10pax RI buddies lueh chap lunch on 17.4.2014 (wow! time flies – that’s almost 3 years liao!)

Tai Hua chicken marinate (大华鲁鸡汁)

i have been using the ready bottled tai hua braising sauce, as it saves time & effort, and experimentation.

braised items @ 振记粥面店, cheung chau market stall

braised items @ 振记粥面店, cheung chau market stall

recently we had excellent teochew braises at 振记粥面店, a cheung chau island market stall

the braise was very “pang” – fragrant, very tasty. this the typically teochew lighter colour braise.

so i wanted to give it a try myself, to make my own light “pang” braises.

light braised pork trotters 5.3.2017

i managed to do this the very first try on 5.3.32017, and recorded on facebook rightaway the recipe i used-

braising sauce recipe
650g pork trotters

3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 tbsp sugar

=together about 100ml

fry-
3 star anise
1 cinnamon bark
2 clove
2 bay leaves
========
1 bulb garlic cloves
2cm cut ginger
1/2 medium red onion

braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours. after that fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.

light braised pork trotters 5.3.2017

test for the texture you like.

i like it gelatinous with some bite, and this method of 1/2 infusing, 1/2 steaming ensoures the trotters are moist & tender & gelatinous, not dry & sinewy.

light braised pork trotters 5.3.2017

light braised pork trotters 5.3.2017

a true beauty to behold!

light braised pork trotters 5.3.2017

i am planning to do the korean jogbal using this braising method. 족발jogbal uses the upper hock not the lower trotters.

this colour is just right for족발jogbal, which preferred texture is firmer so cook for shorter time & is served dry not with sauce.

light braised pork trotters 7.3.2017

i did this light braised pork trotters & also the large & small intestines for 8pax OPS buddies dinner on 7.3.2017. i addd some pig skin also to make best use of my braising sauce.

all my friends enjoyed this.

c.h.e.f andy

Ingredients:

  • 650g pork trotters
  • 3 star anise
  • 1 cinnamon bark
  • 2 cloves
  • 2 bay leaves
  • 1 bulb garlic cloves
  • 2cm cut ginger
  • 1/2 medium red onion

braising sauce-

  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp heap sugar (2tbsp)

=together about 100ml

Directions:

  1. fry star anise, cinnamon bark, cloves, bay leaves, garlic cloves, cut ginger, red onion till fragrant.
  2. clean trotter (& pig skin) with salt, scald to remove scum, and add to wokpanand fry for few minutes.
  3. add braising sauce. braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours.
  4. fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.