Hakka Braised Pork with Black Fungus (Char Yoke)

Non-halal

Even though we are not Hakka but my mom do cooked some of Hakka dishes for us like the Yong Tau Foo , Kau Yoke, Mui Choi Kau Yoke, Abacus Beads and this Char Yoke. She will make this particular dish only on special occasions like Chinese New Year or Mooncake Festival. This is quite a simple recipe with not too many ingredients other than the adding the red fermented beancurd and five spice powder to the dish.

I put off making this dish for something because I don’t like the splashing of the oil while deep frying the marinated meat. I did get splashed a bit by the oil while trying to turn the pork but it is all worth it as the dish turns out really well as the pork is tender and the black fungus (woodears) are soft yet slightly on the crunchy side. It goes really well with steamed rice. Since I don’t prepare dishes like this often I cook a bit more so I can freeze some of it. When I wanted to eat it, all I have to do is defrost and reheat it with a few tablespoon of water.

Almond Cake

It is so difficult to go back into my blogging mojo after being away from my blog for so long. My sister and I just got back from our vacations and man; we did enjoy ourselves very much. I never thought I get to visit so many beautiful places in such a short amount of time especially Yellowstone National Park at Wyoming . Carlos and I drove past this state during our cross country trip but we didn’t stop to do any sightseeing as we were rushing for time. I am glad I get to visit it this time around. If any of you have a chance, please do visit this place. You will never regret it.

Anyway, back to this cake. I baked it some time ago and only get to post it now. I like the tight crumbs texture with a light hint of lime of this cake.

Oven Roasted Potato with Garlic Herbs

This is one side dish that I like to prepare for our dinner and it is Carlos favorite too. I will normally prepare a bit more so I can have some leftover for another day. Potato is such a versatile root vegetables; you can boil it, fry it, mash it, stew it and roast it. One of my favorite types of potatoes is the red skin potato. I like roasting it and when it is done simply toss it in garlic and fresh herbs which I planted a lot at my backyard this year.

Ingredients:

1 pound skin potatoes – cut into quartered
3 cloves garlic – chopped
½ cup chopped fresh herbs (spring onions, cilantro and parsley)
1 tsp red pepper flakes
Salt and pepper to taste
Some olive oil

Condiments

These are a few condiments that I will have in my fridge at all time. We eat them with our meals most of the time.

Pickle Green Chilies

Ingredients:

400 gram green chillies
1 1/2 cup rice vinegar
2 cups boiling water
1 tsp salt
1/2 cup sugar

Cut chillies and soak it in the boiling water for 1 minute. Discard the water. Put the chillies in the jar, pour in the vinegar. Add in the sugar and salt. Mix well. Refrigerate it for a few days before eating it.

I will have them with my noodles especially Sang Har Mee and Ipoh Hor Fun and as for Carlos he will have it with most of his meal and sandwiches.