Braised Siew Yurk With Dried Oyster and "Fatt Cai"

Ingredients:
10 to 12 pcs Dried oysters, soaked
1 cloves of garlic
1 small pc ginger
500ml water

500g Roasted pork( "Siew Yurk") cut into pieces
50g Black moss( "Fatt Cai"), washed
White vege "Wong Ah Pak", cut into big pieces

Seasoning Ingredients:
Oyster sauce
Sugar
Soya sauce
A dash of Pepper
Dark sauce

Bit of Starch water

Method:
1)  Heat up oil, saute ginger and garlic. Add-in soaked oyster, water and seasoning ingredients.
     Simmer for 30 minutes with low flame.
2) Dish out the oyster.
3) Continue simmer "Wong Ah Pak" with the sauce for 10 minutes. Dish out, keep aside.
4) Then simmer "Siew Yurk" for 10 minutes. Dish out.
5) Lastly, simmer "Fatt Cai" for 5 minutes.
6) Arrange the "Fatt Cai" in the center of a bowl. Then oyster, "Siew Yurk". Lastly, cover with "Wong Ah Pak" on top.
7) Turn over the bowl into a plate.
8) Thicken the sauce with starch water. Pour onto the dish, serve.

Hakka Style Simmered Pork Belly with Black Fungus

Ingredient:
600g Pork belly with skin, sliced thickly
100g Black fungus "Mok Yee", soaked and cut into big pieces
3 tbsp chopped shallot
1 tbsp chopped ginger
2 pcs "Nam Yee" smashed with 2 tbsp sauce
2 tsp 5 spice powder
1 tbsp Shaoxing wine
2 tbsp oyster sauce
1500ml Water
Dark sauce
Enough cooking oil for deep frying marinaded pork belly

Rice flour and all purpose flour( 1:1 portion) mixed well

Marinade Ingredient:
1.5 pcs "Nam Yee"
4 tbsp shallot juice
1 tbsp oyster sauce

Method:
1) Marinade pork belly with marinade ingredient for overnight.
2) Heat up cooking oil. Dry the pork belly with mixed flour and deep frying the pork until golden brown. Dish and drain.
3) Fry ginger, then shallot with 2 tbsp cooking oil till fragant.
4) Add-in fungus. Stir fry for 2 minutes. Add-in "Nam Yee", oyster sauce, and sugar. Continue stir fry for 1 minute.
5) Add-in 1/2 portion of water, bring to boil.
6) Put-in 5 spice powder and dark sauce. Simmer for 10 minutes with slow flame.
7) Add-in remaining water continue to simmer untill fungus tender.
8) Add-in shaoxing wine 5 minutes before serving.

Rum Balls

1 1/2 cups (150 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (125 grams) finely crushed vanilla wafer cookies

1/2 cup (60 grams) confectioners sugar(powdered or icing)

2 tbsp (15 grams) cocoa powder(Dutch processed or regular unsweetened)

2 tbsp light corn syrup(or liquid glucose syrup, golden syrup, or honey)

1/4 cup (60 ml) rum

Toppings:

Confectioners (powdered or icing) Sugar

Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)

Unsweetened Cocoa Powder

Melted Chocolate (Dark or White)

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls.

Then roll the rum balls in confectioners sugar, finely chopped nuts, or cocoa powder. If dipping in chocolate, put about 4 ounces (120 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water. Once melted, remove from heat and dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the rum balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Once the chocolate has hardened you can drizzle the rum balls with 1 ounce (30 grams) melted white chocolate.

Can be stored in an airtight container in the refrigerator for several weeks.

Makes about 40 rum balls. Preparation time30 minutes.

Read more:http://www.joyofbaking.com/RumBalls.html#ixzz1lCkycQni