somewhereintime

15# zuesel

Deepfrying would make the belly more eye appealing, same idea applies to 鳳爪， 八寶鴨，圓蹄.
rinsing would rid of the fat and make the meat QQQ. the rinsing water does not get absorbed
into the meat.
It is a home style food, relatively easy to cook and any leftover would improve.
Back in 60's  steamed rice with a little mui choy and pork lard  is typical lunch.

somewhereintime

18# B仔
Well, last night I taught  20 Caucasian students Szechuan  Twice  Cooked Pork , they cleaned out all
belly and 2 big pots of rice.

zuesel

21# somewhereintime

I remember my grandma used to take me to a lor maai faan (sticky rice place) after school. Their sticky rice had nothing in it except it's soy sauce color, very shinny and a few pieces of peanuts. But O BOY! After sooooooooo many freakn' years, the taste still lingers in my memory! I am suspecting that it's just mixed with soy sauce and lard. It's scary just thinking about it but OMG.....Best thing in the world!!!!!!!!!

B仔

師傅，
我唔POST喇～ 我煮飯係盡量較啱時間，愛人放工返到屋企坐一陣，SETTLE DOWN，就開飯。。。我冇心機一路煮，一路影呀～ 如果佢媽媽，或我屋企人過嚟食飯，或要招呼朋友煮大茶飯，更加冇時間影相添啦～

我覺得，只要你用心去煮，實會煮得好味，食嘅人又會欣賞。。。就好似師公咁，大讚你手藝廚藝好！

sheep

師傅，
我唔POST喇～ 我煮飯係盡量較啱時間，愛人放工返到屋企坐一陣，SETTLE DOWN，就開飯。。。我冇心機一路煮，一路影呀～ 如果佢媽媽，或我屋企人過嚟食飯，或要招呼朋友煮大茶飯，更加冇時間影相添啦～

我覺 ...
B仔 發表於 2009-11-5 21:42

請我全程為你留下美好回憶

B仔

請我全程為你留下美好回憶
sheep 發表於 2009-11-5 21:45

我煮飯大汗DUP細汗，成個癲婆咁，絕對冇美好的回憶架播～～～

somewhereintime

26# B仔
Relax, it is just cooking for your hubby and yourself.
Do it with a flair.

zuesel

25# sheep

You're right! Cooking and taking pics is pretty tough. I have to wash my hands before touching the camera many times and sometimes, i forget to take pics!

B-jai, even if you don't get a chance to take pics, just share with us your cooking tips la.

somewhereintime

25# sheep


So you're a photographer?

yoursecret

This will be my fat intake for the month of November,   I'm ready for winter.

stir fry mui choy; boiling the pork belly


coating with dark soy


back to the frying pan, the pig skin sometimes explodes splashing oil everywhere. next time I'll try Master Some's baking method


stir fry in garlic


more dark soy, I added some brown sugar to finish the cooking


all line up nicely in the bowl, next on top is mui choy, then steam for 1.5hours


the finished product, very yummy!