- pork trotters jelly 猪脚冻
- 2 1/2 braised duck 卤鸭
- chilled sliced hock (jokbal 족발) served with mala vinegar sauce
- teochew crayfish with egg & yellow onions
braised duck excellent today.
the jelly was very flavourful and gelatinous. i did the dish by slow braising the hock and pig trotters 4hrs in 130degC oven..6 tbsp huatiao jiu 1 tbsp white vinegar 1 tbsp sugar 1tsp salt. then i cut the trotters meat and skin and place is a small dish in the delicious brine with all the gelatinous goodness of the clear braise. tasted it very tasty ad flavourful and perfect gelatinous after placing in the fridge overnight.
just happen to get crayfish from chinatown market this morning. it was very flavourful. and my sil said my nephew loved the dish!