Grilled Pork Patties with Cucumber Relish

Grilled Pork Patties with Cucumber Salad

Grilled Pork Patties with Cucumber Relish

Here’s a tasty recipe that I’ve found from various resource online and adapted to fit my taste bud. It is very easy and oh so delicious that I wanted to share with my readers.

My Mother had made fish cake and chicken patties in the past but I don’t think I recall her making patties out of pork before. Or maybe she had and I just don’t remember. LOL Anyhow, the other day I bought a lot of ground pork for various dish but as soon as I came across these recipe for pork patties I immediately wanted to try it out, even more so when it is “grilled” and not “fried” like fish cake. The recipe called for simple ingredients I had handy but my concern was more on how I was going to form the patty. I remember my Mother used to complained tell me that her fish cake came out a bit uneven on sizes and shape and that she used a plastic lid from a pickled jar to form the patties. πŸ˜€ So once I got my mixture ready my mind was ticking. Suddenly I got an “ah-ha” moment. LOL :mrgreen: I made a test run by forming my patties with my little 3″ sauce dish. It worked out perfectly, at least in my opinion. :) If you don’t have a jar lid or these little sauce dish you can just roll it in a ball and then press it flat to form the patties. You can also keep them round and make pork meatballs. Just stick them on a soaked skewer so it’s easier to grill.

Anything grilled goes well with pickled veggies, salad or relish. I choose to accompany my grilled pork patties with garden fresh cucumber relish. These wonderful crisp organic cucumbers were growing in my backyard so it was a great opportunity for me to use them. Here’s my take on Grilled Pork Patties with Cucumber Relish αž”αŸ’αžšαž αžΉαžαžŸαžΆαž…αŸ‹αž‡αŸ’αžšαžΌαž€αž“αžΉαž„αž‡αŸ’αžšαž»αž€αžαŸ’αžšαžŸαž€αŸ‹.

Organic Garden Fresh Cucumbers

Organic Garden Fresh Cucumbers

1.5 lbs ground pork
1 head of garlic (about 12 cloves), finely chopped I use my garlic presser which saved lots of time
2 tablespoons ground black pepper
1/4 cup sugar
1 tablespoon salt
2.5 tablespoons baking powder This is what gives it that nice and bouncy texture. It also helps keep the meat in shape and not too sticky when you form it.
1/8 cup water
1 tablespoon caramel sugar (optional)

Cucumber Relish
2 medium cucumber, halves seed removed and sliced diagonally
3-4 shallots, sliced
5 red chillies (optional)
1 tablespoon unsalted roasted peanut, roughly chopped
2 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons vinegar (rice or distilled)
2 tablespoons warm-hot water

In a mixing bowl combine meat, garlic, black pepper, sugar, and salt. Mix the ingredients thoroughly.

Next, mix the baking powder with water and whisk until you get a nice foam. Add it to the pork and fold it in with the mixture. Incorporate caramel sugar if using. This gives the patty a nice golden brown color when grilling. You can make the caramel by bringing 1 tablespoon sugar and Β½ tablespoon water to a boil and then simmer until the sugar brown.

Allow everything to mingle in the fridge for about 1-2 hours. This will make it easier to form the patties.

When it’s ready, use the lid of a jar, a small sauce dish, a cookie cutter, or your palms to form a patty or meatballs. Grill about 15 minutes on each side. My recipe here makes 17 patties (3″ inches). These patties freeze well. If you plan to do so, line the patties with wax/parchment paper so it doesn’t stick and freeze them individually (single layer). Once frozen, you can transfer them into a zip lock bag and grill them at a later time. There is no need to thaw them.

To make the cucumber relish, combine slice cucumbers and shallots. Mix together sugar, fish sauce, vinegar and water. Stir until the sugar is dissolve then add it to cucumber and shallots. Allow to pickle for about 15 minutes. Just before serving top with chilies and peanuts.

Sweet Lil’ Rice Dumplings

Sweet Lil Rice Dumplings

Sweet Lil’ Rice Dumplings

They said that food is both a friend and enemy of stress. This is so true especially when it comes to desserts. It’s an enemy because, well you know, desserts are loaded with calories so it’s going to make you blow up like a balloon (unless you have it in moderation which is doubtful when you are under stress). I’m feeling a bit stress out lately and I find that cooking especially making Cambodian desserts helps ease my mind and turn my focus on my dishes. Many Cambodian dessert requires a lot of patience and attention to detail such as this Sweet Lil’ Rice Dumplings β€‹β€‹β€‹αž“αž»αŸ†αž•αŸ’αž›αŸ‚αž’αžΆαž™ made with glutinous rice flour stuffed with luscious sweet palm sugar and topped with shredded coconut Mmmmmmmm. πŸ˜› It’s another one of my favorite Cambodian dessert.

There’s a funny story behind this dessert and it’s nickname. My first time experiencing this dessert was at an Asian Market. I didn’t know what they were called then and I had a hard time describing it to my Mother. She told me that it’s also refer to as “Num somlap pdey αž“αž»αŸ†αžŸαž˜αŸ’αž›αžΆαž”αŸ‹αž”αŸ’αžαžΈ” which translate to “dessert that kills your husband”. How could a delicious dessert turns into a murder weapon? I later found out that because glutinous rice flour has this soft, smooth, and chewy texture it can sometime be a choking hazardous if not eaten carefully. In addition, because there are palm sugar nested inside it might still be hot when you bite into it. Assuming that the husband doesn’t realize this he might swallow one without giving much thought. Next thing you know…? Well you can play with your imaginations. LOL πŸ˜€ So all, please be carefully when enjoying these sweet lil’ dumplings. It might not be suitable for small children or elders with dentures. If serving to your significant others, you might want to let them know what’s inside.

makes about 35 balls

ΒΎ cup shaved palm sugar (If they come in blocks, use your knife to shave it off)
1 Β½ cup glutinous rice flour
Β½ cup hot/warm water
1 pkg shredded coconut
1 tablespoon sesame seed
1 teaspoon salt

Pinch off pieces of palm sugar and roll them into small balls about the size of a dime. Once done transfer it to the freezer so that they say nice, firm and round (figure 1).

In a mixing bowl add rice flour and make a well in the center and gradually pour in the water, drawing in the flour from the sides. Begin kneading to form a dough. You should not use more than Β½ cup of water otherwise the dough will get too sticky to handle and you will end up adding more flour. The heat and pressure from your hands will help warm the dough so that it’s easier to knead. Separate them and form a sausage-like roll. Make equal size marking (figure 2).

Remove palm sugar balls from freezer.

Roll the divided dough into a ball and then flatten it into a circle (you will want to make the same number of rice flour circles as there are sugar balls). Place a ball of palm sugar in the center and seal it by pinching and rolling the dough to smooth the edges. Repeat with the remaining dough and palm sugar balls (figure 3).

Once the balls are made bring 8 cups of water to a boil and drop in the filled dumplings and cook for a few minutes, until they rise to the surface. Once cooked, drain the dumplings on paper towel or a colander. They tend to stick to paper towels sometimes.

Lightly toast the sesame seeds on medium heat. DO NOT STEP AWAY from it. Toss or shake them so they toast evenly until light brown and crisp. Transfer it to a mortal & pestle and pound briefly to release their flavor. Mix the sesame seeds with the salt.

Now it’s time to plate it up. Arrange dumplings on a plate and sprinkle with the sesame-seed mixture topped with shredded coconut. Serve immediately.

Marinated Beef with Lime Sauce aka Loc Lak

Marinated Beef with Lime Sauce aka Loc Lak

Marinated Beef with Lime Sauce aka Loc Lak

A beautiful dish that is simple to make.Β  Can be served as a salad or as a meal with rice. I read somewhere that Beef Loc Lak αž‘αž»αž€αž‘αžΆαž€αŸ‹αžŸαžΆαž…αŸ‹αž‚αŸ„ was introduce to Cambodia by the Vietnamese. Due to it’s close proximity the two countries has a lot of cultural and cuisine exchanges. Although each country has it’s own variation depending on the regions, both countries refer to it with the same name “Loc Lak”. I’m not going to go into details about the origin or history of this dish. If you like to read more, you can go to Phnomenon post about this subject. All that matters to me is that the dish taste good. :)

Don’t get discourage by the lengthy list of ingredients. It’s all in the preparation. The cooking time goes by very quick.


Beef Marinade
1 lb beef cut into 1 inch cube – I like to use the cross rib steak as I find it tender and juicy
3 cloves garlic, minced
1 tablespoon sugar
1 tablespoon oyster sauce
Β½ tablespoon fish sauce
Β½ tablespoon sesame seed oil
1 teaspoon dark soy sauce

ΒΌ cup rice vinegar
1 tablespoon sugar
1 teaspoon salt

Lime Sauce
Juice of 1 lime
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crush red pepper (optional)

1 small onion, thinly sliced
1 head of leaf lettuce, separated into leaves
2 medium tomatoes, thinly sliced

Cooking oil for frying

Other additions include: hard boil eggs, hard boil quail eggs, slice cucumbers, watercress, and water spinach

First make the marinade by combining the ingredients in a bowl. Add the beef and stir to coat. Set aside for about 30 minutes. If longer than 30 minutes then marinate in the fridge.

Slice onions and add it to the vinaigrette. Allow that to lightly pickle for 5-10 minutes.

Make the lime sauce and set aside.

While those are going prepare the bed of lettuce on a serving platter. Add slice tomatoes and onions along with vinaigrette when ready.

Heat a pan with oil and wait until the oil starts to smoke. Add the cube marinaded beef carefully not to overcrowd them. Wait a couple of minutes for the beef to sear before you start to move them. Do the same on all sides. Pan sear them in batches if you have to. Cook the beef to your perfection. Once done transfer them on top of the vegetable platter.

Serve with lime & salt dip on the side. This dish can be served as a salad or with some steam rice for a complete meal.

I sometime like to make lettuce wrap by taking the tender chunks of beef and wrapped in lettuce leaves then dipped in the piquant lime sauce. This requires your finger. If you don’t want to use your hands then you can chop the lettuce into bite size before making a bed.

Mung Bean Dumplings in Coconut Syrup

Mung Bean Dumplings in Coconut Syrup

Mung Bean Dumplings in Coconut Syrup

For my love of mung beans in dessert here is my attempt to put them into use again. I have to add this dessert to my list of favorites. It’s so G-O-O-D and since it’s in a soupy form it goes down quick as well unlike my Sweet Jackfruit Seed dessert which was in a cookie form that can be savor little by little. This one is very similar to my other favorite which is the Sweet Rice Dumplings stuffed with Mung Bean in Ginger Syrup in Khmer called Banh Ja’neuk αž”αžΆαž‰αŸ‹αž…αžΆαž“αžΏαž€. This is sort of like similar; instead of the mung beans inside the glutinous rice ball, it is combined together with the rice flour to create this very heavenly smooth, sweet and yummy taste when you bite into it. The syrup is very simple; coconut milk with palm sugar with pinch of salt to balance it out and a touch of vanilla extract for that nice aroma. I wonder how it would be if I were to use the Ginger Syrup for these cute little mung beans dumplings? Hmmmm… my curious mind, perhaps next time I will put it to the test. In the meantime enjoy my recipe for this mouthwatering Mung Bean Dumplings in Coconut Syrup​ (Krop Sondake Knong Ktiss Tnawt) αž‚αŸ’αžšαžΆαž”αŸ‹αžŸαžŽαŸ’αžαŸ‚αž€αž€αŸ’αž“αž»αž„αžαŸ’αž‘αŸˆαžαŸ’αž“αŸ„αž .

3 oz split mung beans
1 can coconut cream (13.5 oz)
2 oz pure palm sugar
Β½ cup glutinous rice flour
1/3 cup of water + Β½ cup of water for syrup (optional)
1-2 drops of pure vanilla extra
a pinch of salt
1 tablespoon toasted sesame seed (optional)

Soak mung beans in warm water for at least 3-4 hours. It’s best to do it overnight. Rinse and drain the mung bean. If possible, wrap in cheesecloth. This helps prevent it from sticking. Steam for about 20-25 minutes until soften. Transfer small amount at a time to a mortar & pestle and mash to a paste. If your blender is capable of blending dry ingredients, then by all means use it. It will help save a lot of time. Or you can get a nice arm workout by pounding as well.

Reserve 1 cup of coconut milk and pour the remainder in a pot. Add palm sugar, a pinch of salt and water (optional). We don’t like our dessert too sweet so I thin it out. Stir until the palm sugar dissolves then turn off the heat.

Mix the mash mung beans with glutinous rice flour. If you want to sweeten the dough you can add granulated sugar. Pour warm water a little at a time and start forming a dough. You should not use more than 1/3 cup of water.

  • As you form the dough use your hands and palm to knead the dough until soften (figure 1).
  • Once the dough is form divide and roll it out like sausage with the palms of your hands. Then use a knife to mark about Β½ inch a part. This serves as a guide so your dumplings are of equal size (figure 2).
  • Now comes the fun part. Grab the dough by the marking and start forming a ball. If the dough cracks you can dip your fingers in warm water and press it. Make about 50 dime size ball and set aside (figure 3).
  • In a pot of boiling water drop the dumplings in batches. Don’t overcrowd them. It will float to the top when it is cook. Remove them from the boiling water and add to the coconut syrup. This will prevent them from sticking together (figure 4).

Once all dumplings is in the syrup add the reserve 1 cup of coconut milk and a couple drops of vanilla extract. Turn the heat back up and bring to a boil then simmer for 2-3 minutes.

Wait until cool before serving. Sprinkle some toasted sesame seed when serving.

Stuffed Tomatoes Soup

Stuffed Tomatoes Soup with Pork

Stuffed Tomatoes Soup with Pork

Tomatoes in my garden are growing pretty wild now as it’s almost the end of season. I’ve been planning my recipes around the tomatoes πŸ˜€ and yesterday I decided to revisit an old recipe that use these tomatoes. Stuffed tomatoes soup with ground pork αžŸαŸŠαž»αž”αž”αŸ‰αŸαž„αž”αŸ‰αŸ„αŸ‡αž‰αžΆαžαŸ‹αžŸαžΆαž…αŸ‹αž‡αŸ’αžšαžΌαž€ is very light and delicious! I could actually eat this with a piece of toast. It would make a nice lunch too but I had it during dinner so it went well with my hot steamed rice.

Organic Tomatoes from my Garden

Organic Tomatoes from my Garden

5 slightly under ripe, firm tomatoes (so they don’t fall apart when cooked)
3/4 lb ground pork
1-2 scallions (green onions) white parts only, very thinly sliced
1 tablespoon fresh cilantro stems or the green portion of the scallions
Β½ teaspoon ground black or white pepper
1 teaspoon salt
1 can (14oz) chicken stock
Β½ cup of water
1 tablespoon sugar
1 tablespoon fish sauce
3 tbs oil
2 cloves of garlic, crushed

Clean the tomatoes and cut the top off (reserve for garnish or discard). Using a pairing knife and a small spoon such as a teaspoon to scoop out the tomatoes flesh. Reserve about 2 tablespoon of the chopped flesh. Reserve the rest for some other dish or discard it. :) Rinse and turn the tomatoes upside down and set on a paper towel to drain.

Hollowed Out Tomatoes

Hollowed Out Tomatoes

While tomatoes are draining prepare the stuffing. In a bowl mix together the pork, scallions, sugar, salt, pepper along with the chopped tomato flesh and set aside.

Stuff the tomatoes with the pork mixture. Start by pressing the filling all around the inside of the tomatoes first. This will help the tomatoes keep it’s shape when cooking. Then add fillings to the middle.

Heat oil in a pan and brown the garlic until golden brown. Be careful not to burn it. Remove and drain on paper towel. In the same pan add the stuffed tomatoes with the filling down. This helps to seal the stuffing so that they do not spill over when they are cooking. It only takes a couple of minute.

Next flip the tomatoes back in it’s upward position and add water and chicken stock. If there is too much oil remaining in the pan, you can pour it out first before adding the liquid. Bring it to a boil and add sugar and fish sauce. Then simmer covered on low for about 5-10 minutes. This will allow the fillings to cook thoroughly and by keeping the heat low you will also keep the tomatoes in it’s shape.

Before turning off the heat taste the broth and adjust accordingly. To serve ladle to a soup bowl/plate and add fried garlic. Garnish with scallions or cilantro sprigs.

Cambodian Style Hot Pot

Cambodian (Khmer) Style Hot Pot

Cambodian (Khmer) Style Hot Pot

My family calls it Yao Hon αž™αŸ‰αžΆαžœαž αž“ while others calls it “Chhnang Pleurng​​ αž†αŸ’αž“αžΆαŸ†αž„αž—αŸ’αž›αžΎαž„” which literally means Fire Pot. I think the later one sort of suits more. Matter of fact, I don’t even know how we got the name Yao Hon. If anybody knows, please do share. :) It sound kind of Chinese? ​ Hot pot is great to enjoy in groups as it encourage socializing in an informal setting.

I get my vegetable nutrients the most when having it as a side dish for hot pot. However I am a bit picky when it comes to vegetable selections. There are only a couple that are my “must have” such as Watercress, Cabbage and the latest Chrysanthemum leaves (Tang O or Tang Oh). Anything other than that aren’t necessary but I don’t mind eating either. πŸ˜› As for the meat I am not much of a fan for beef anymore. I think it’s because when ever I decide to make hot pot it’s usually because I want to eat my vegetables so meat is secondary. But it does add another layer of rich flavor to the broth so I usually have it available as well. πŸ˜€ Another item I like to also have is cuttlefish or squid. Hot Pot is also a great way to to clear out your fridge by using up your meats and vegetables. Mind sharing your favorite hot pot side dishes?

It seems like everybody has their own way of making the broth depending on many factors. I don’t think there’s a right or wrong way. My version of Yao Hon broth is pretty rich and flavorful not to mention spicy as well. It uses a lot of different spices such as bean curd, BBQ sauce and Satay Sauce. In addition you can also add a combination of water, chicken stock, Coco Rico, or your choice of beer. Yeah you heard me right, I add beer to mine. πŸ˜€ No you won’t get buzz or drunk because the alcohol pretty much evaporates during the cooking process. I made a very big pot of broth because I plan to freeze and enjoy the other half at a later time. Adjust amount accordingly.

1 jar (13 oz) fermented bean curd with or without chili
3 full tablespoons hot & spicy BBQ sauce – Asian Style, look for the tin jar as pictured
4 tablespoons BBQ sauce (the jar specify it’s for Yao Hon), it taste like Satay Sauce
1 can pineapple, drained and cut into bite size
1 can chicken stock (14 oz)
2 can water – use the empty chicken stock can to measure
1 12oz bottle Guinness Beer – substitute with either Coco Rico or other type of clear soda drinks
sugar & fish sauce to taste

Side Dishes: Select your choice of meats & vegetables. Here i have some cabbage, watercress, spinach, chrysanthemum leaves, seafood mix, beef and some left-over grilled chicken from Chinese take-out the night before.

In a large pot empty the jar of bean curd and break it down to a smooth paste. Once it’s broken, turn on the heat and add the BBQ sauce, satay sauce, chicken stock, water, and the soda. Bring to a boil for about 5 minutes and simmer another 7-10 minutes.

Just before you are about to turn off the heat add the pineapple. Season with sugar and fish sauce. I did not provide measurements because the flavor will depends on what type of liquid you are using. For example, if you are using Coco Rico it has a sweetness flavor already so you might want to cut down on adding sugar.

Transfer the broth to your hot pot and wait for it to boil again then start adding your meats and vegetables. Some like to have it with noodles while others like me prefer just plain-o steamed rice. :)

For sanitary purposes it’s best to use a separate utensil to pick up your raw meats.

Have fun and enjoy your Cambodian Style Hot Pot πŸ˜€

Sweet Jackfruit Seed

Sweet Jackfruit Seeds

Sweet Jackfruit Seeds

The shape of this dessert resembles a jackfruit seed although there is no trace of the actual jackfruit flesh or seeds used in this recipe. I love this dessert for it’s appearance and taste. Although coconut milk and sugar was added to this dessert it was not too sweet. Perhaps the mung beans themselves has some sort natural salt in them that balance it all out which is why I love this desert.In addition because it’s a dry type of a dessert (like a piece of cookie) I can enjoy it for days. It taste really good when I store it in the fridge. Two or three pieces with a cup of hot coffee, now that’s breakfast! πŸ˜€

Mung bean is one of my favorite dessert ingredients. So far these are the desserts that I enjoy which contains mung beans – Sweet Rice Dumplings stuffed with Mung Bean in Ginger Syrup, Sesame Balls stuffed Mung Beans, and the Vietnamese Three (3) Color Drink. I will try to see what other recipes uses this ingredient so I can try to make it. :)

Here is my take on Sweet Jackfruit Seed αž‚αŸ’αžšαžΆαž”αŸ‹αžαŸ’αž“αž»αžš.

The Making of Sweet Jackfruit Seeds

The Making of Sweet Jackfruit Seeds

Makes about 30 seeds

Β½ package (6 oz) peeled split mung bean
ΒΎ cup coconut milk
ΒΌ cup coconut cream powder
1/3 cup sugar
5 egg yolks
2 cups of water

Soak mung bean at least 4 hours (overnight is best). Drain and steam the mung beans until soften, about 30 minutes then set aside.

Mix together coconut milk, coconut cream and sugar. In a blender, transfer the steamed mung beans and add the sweet mixture. Blend until it’s smooth and creamy. If it get’s too thick you can had a little bit of water, slowly, just to get it moving again.

Next transfer the blended mung bean into a pan and turn it on to med-high heat. Stir until the paste dries up. You want to constantly stir it so that it does not burn. Time will vary depending on how much liquid was added to get the blender going. You can check by scooping about a teaspoon size and try to shape it. If it’s too soft it will be difficult to form.

Once the mung bean paste is ready allow it to cold before handling. Then scope up about a teaspoon of the paste and start to form a ball. Use both of your palms to roll it into a ball. To get the oblong shape take your thumb and index finger and squeeze the side of the mung bean ball. It will puff up and you will want to turn it 90 degrees and do the same. Shape it up until it resembles the shape of a jackfruit seed, set aside.

Prepare the syrup by bringing water and sugar to a boil , simmer for about 20 minutes and turn off the heat. In a separate bowl whisk the 5 egg yolks together. Drop the shaped mung beans in batches. Then coat them with the egg yolk. Transfer them into the syrup and bring the syrup back to a boil and cook until the yolks are set. Remove to a serving plate.

Like mentioned this dessert is also good cold or at room temperate. When cold the mung bean hardens up into a cookie like texture but the outer layer is still soft and smooth. I like it a lot. Sometime after lunch or dinner I would pull out 2-3 seeds and have it as a dessert.

Pickled JalapeΓ±os

As you might have notice I’ve been experimenting with a lot of pickling stuff. Not all goes well the first time so I usually do a small batch first and then adjust things the second time around; that is when I share with you the recipe. My fridge right now it filled with pickled stuff as you can see from the image below. πŸ˜€

Carrots & Daikon, Unripe Green Grape, Watermelon Rinds, Pickles, Jalapenos

Carrots & Daikon, Unripe Green Grape, Watermelon Rinds, Pickles, JalapeΓ±os

This year one of the plant that is thriving in my garden is jalapeΓ±os. I have like 6-7 of those plants and each is yielding peppers like crazy. 😯 But since it’s one of my favorite vegetable I think I have plenty of dishes that calls for this ingredient such as my Grilled Beef with Pahok Salad, Cambodian Spicy & Sour Beef Soup, Cambodian Stir-Fry Lemongrass Chicken, Sausage & Basil Fried Rice, and my Lotus Root Salad. :) Pickled jalapeΓ±os is very easy to make and keep well in the fridge for months! Even after making this jar there are plenty more in the garden. I think I’m going to show off to my Mother by giving her a jar of pickled jalapeΓ±os. πŸ˜› This will prove that not only can I do garden I can cook too, well pickled. When I was growing up I never pay attention to her cooking. I just eat and she would say that I am going to live on burgers for the rest of my life! πŸ˜€ Not so, Mother. πŸ˜›

Ingredients (makes about 1 quart jar)
25 fresh jalapenos, washed & sliced about ΒΌ inch thick (you can also pickle whole but stab it with the side with a fork)
2 Β½ cups water
2 Β½ cups vinegar (plain white distilled vinegar is fine)
3 tablespoons sugar
3 tablespoons kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons whole black peppercorn
3 cloves garlic, peeled

Wash, slice or stab the jalapeΓ±os and put them in a preserving jar and top it with garlic.

In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

Remove from heat and let cool for five minutes, then pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, store it in the refrigerate. It about 2-3 days it should be ready to eat.

Tapioca Pearl in Coconut Milk

Tapioca Pearls in Coconut Milk


1 cup large tapioca pearls in assorted colors
8 cups of water
1 can coconut milk (14oz)
1/3 cup sugar
a pinch of salt
a couple drops of vanilla extract

Bring 7 cups of water to a boil and slowly add tapioca pearls. Once they float up reduce heat to med-low and simmer covered for about 5 minutes.

Meanwhile, in another pot bring 1 cup of water, sugar, coconut milk and salt to a boil and then reduce to low heat until sauce thickens. Once tapioca pearls are cooked, strained and add the pears to the coconut sauce. Add vanilla extract, stir and turn the heat off.

Allow about 10 minutes to cool before serving.

Dry Caramelized Pork

Dry Caramelized Pork

Dry Caramelized Pork

Last time when I made Caramelized Pork with Quail Eggs I was pleased with the results. I wanted to try something different this time by making a dry version of Caramelized Pork αžαžšαžŸαžΆαž…αŸ‹αž‡αŸ’αžšαžΌαž€αžŸαŸ’αž„αž½αž (Kaw Sach Jrook Sngout) and without the eggs.

I recall that my Mother used to make this dry version for a family friend after she had her baby. She went heavy on the ginger due to it’s health benefits. Excerpt from Helium “In Chinese culture the use of ginger is extensive, especially during a woman’s confinement period after birth. The Chinese believe that ginger helps to warm and prevent wind from entering the mother’s body. They believe that the pores open up after birth and so her food is prepared with a lot of ginger.” In addition to ginger, my Mother also add lots and lots of black pepper. Instead of steam rice, she serve it with thick rice porridge. I love it so much! Since then I don’t think my Mother ever make it again because other members in my family can’t handle the heat πŸ˜€ I then began to wish for someone she knows to give birth so my Mother can make it for me again. It never happen. :( So here is my take on trying to re-create my Mother’s Dry Caramelized Pork.

Note: Go easy on the spice if you can’t handle the heat.


Β½ lb pork, sliced about ΒΌ in thick (you can also use spareribs or other cuts)
1 small shallot, diced
2 cloves garlic, finely chopped
1 teaspoon finely chopped ginger
2 tablespoons fish sauce
2 tablespoons ground black pepper (more or less adjust to your taste)
1 large stalk green onion, cut into 1 inch pieces
1 teaspoon sesame oil
1 tablespoon sugar
1 tablespoon water
1 tablespoon Shaoxing Chinese wine

Marinade sliced pork with shallots, garlic, ginger, ground black pepper and fish sauce. The longer you marinate the better. It is best to marinate in the fridge overnight.

Heat a pan/wok to medium-high heat and add 1 tablespoon water along with sugar. The water should coat the sugar. Stir until the sugar is mix and dissolves then it will start to caramelized. It takes about 5 minutes or so. Add marinade sliced pork and stir to coat evenly.

Once pork is coated add Shaoxing Chinese cooking wine, sesame oil and green onion. Toss well and simmer until pork have absorbed most of the liquid. Adjust seasoning before turning off the heat. Garnish with some green onions and serve with steam rice.

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