Tag Archives: Dark Soy Sauce

Pork Belly in Chinese Gravy

Ingredients

  • 200g pork belly, thinly sliced,

marinated with:

  • 1 tbsp cornflour
  • 2 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp freshly ground black pepper
  • 1 dash white pepper powder

*****

  • half a bulb garlic, minced
  • 2 inches of a large carrot, cut into small inch-long pieces
  • 1 tbsp vegetable oil
  • 3 tbsp dark soy sauce
  • salt
  • 300ml water
  • a pinch of fresh coriander leaves, chopped

Preparation and Cooking

  1. Marinade the pork belly and prepare the carrot and garlic.
  2. In a hot wok with the vegetable oil, fry the garlic till fragrant.
  3. Toss in the carrot and fry till almost done.
  4. Put in the marinaded pork belly and stir about, adding water in small quantities, adding each time the wok gets dry.
  5. When the meat is about done, add all the remaining water at a go to form a gravy.
  6. Add dark soy sauce, and salt to taste.
  7. When it starts to boil, turn down the heat to a simmer for approximately  15 minutes, longer if you want the pork to be even more tender, and if your stomach can wait.
  8. Serve with fresh coriander.

You can have this with steamed rice or Mini Yorkshire Puddings. Delish.

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Honey Baked Chicken Thighs

I am a complete sucker for chicken. Using hands and getting dirty somehow adds to the flavour of the food. Fried chicken is what usually gets me going, but oven baked ones are awesome too. For this, it’s best you marinade it overnight, in a bag, in the fridge.

This is for 6 pieces of Honey Baked Chicken Thigh.

Marinade:

  • 1 generous lug of white wine
  • 1 tsp of dried rosemary
  • 1 tbsp of honey, or 2 if you want
  • 2 cloves of garlic, thinly sliced
  • 1 tsp of dark soy sauce, for colour
  • 1 tsp of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
Preparation:
  1. Get your chicken into a ziplock bag.
  2. It doesn’t matter if the chicken portions are frozen or not, just make sure they’re not stuck to each other.
  3. Get all that stuff of marinade into the bag with the chicken.
  4. Take care to get every bit of meat covered in the marinade.
  5. Stick it in the fridge overnight.
Cooking:
  1. The chicken should have thawed through beautifully and at the same time, have absorbed all that sweet goodness of your marinade. Get your chicken on a tray, skin side up and cover with foil.
  2. In a pre-heated oven of 220°C, stick the tray in for 45 minutes.
  3. After the buzzer goes, remove the foil and turn the temperature down to 180°C. Leave the tray in there for another 15 minutes or so, or until the skin turns golden.
  4. TIP! Not sure if it’s cooked through? Poke in with a fork. If it’s cooked, the juices will run clear, not red.
  5. Let it rest for a couple of minutes.
  6. Serve, without cutlery.

Black Saturday Tea

It being Black Saturday, I wanted to make a black meal. But I didn’t plan ahead. Also, because of all days, I ran out of dark soy sauce today, this is all I could come up with:

Fusilli is easy to cook to I’m not gonna go into the details of how to cook it – set pot on hob with a little water inside. Turn switch to full whack. Boil water in electric kettle, just enough to cook pasta. Once water boils, pour it into the hot hob and then dump in the fusilli to be cooked.

Personally, I prefer getting the quick-cook type of pasta. Not only does it cook faster, it also has a bouncier bite.

So, with the lack of my blackening agent i.e. dark soy sauce, I attempted to blacken the green beans and mushrooms ‘naturally’. When setting the fusilli boiling pot on the hob, I also set a non-stick pot on the next hob and turned the switch to the max as well. While I was preparing the ingredients, that pot had all the time to get really hot. Finally, when the time was right, in went the beans, mushrooms, a small hunk of butter and patience.

Tick-tock, tick-tock. Sit and wait for the lovelies to get blackish, whilst tossing them about every now and then.

I did the same with the beef mince (which cannot be seen in the photograph) – marinating it first with basil, cornflour, salt and pepper. Then, dumping everything in, after I got the blackened beans and mushrooms out.

Most importantly, not forgetting the last step of getting everything into the pot for a final toss about. If I had my blackening agent, it would’ve been the perfect black saturday tea-time snack. :/

If only.