Chinese Roast Pork

1 kg pork belly with skin

4 tbsp Chinese cooking wine )
1 tsp five spice powder )
1 cube red fermented bean curd (optional) ) mix together
½ tsp salt )
1 tsp ground white pepper )
2-3 tbsp coarse or rock salt
½ tsp sodium bicarbonate

1. Clean pork belly and pat dry. Rub underbelly evenly with wine mixture. Do not apply to the skin.
2. Pat skin dry with paper towel and prick it all over with a fork. Rub sodium bicarbonate evenly on
the skin, and cover with rock salt.
3. Wrap the meat in tin foil and marinate in the fridge for 2 days. The skin should face upwards.
4. Preheat oven to 160C and roast pork for 1 hour.
5. Remove from oven to scrape off salt from the skin. Keep the tin foil intact.
6. Turn heat up to 240-260C and roast for another 35-45 minutes until skin is crispy.
7. Remove pork from oven and leave to cool for half an hour before cutting to bite size pieces and
serving.
Nyonya Pong Teh Chicken (Chicken stewed in fermented soy beans)

2 lbs chicken
4-5 potatoes
1.5 tbsp oil
100 gms chopped shallots and garlic
1 tbsp finely chopped fermented soy beans
1 tbsp dark soy sauce
1.5 tbsp brown sugar
½ tsp salt
¼ tsp white ground pepper
1 litre (4 cups) water

1. Wash and cut chicken into bite-sized pieces.

2. Peel and halve potatoes and soak in water.
3. Heat oil in a saucepan and gently saute shallots and garlic until light brown.
4. Add fermented soy beans and stir fry.
5. Add in chicken, and then potatoes. Cook for a few minutes.
6. Add dark soy sauce, sugar, pepper and 1 litre water.
7. Cover saucepan and simmer for 1 hour until potatoes are soft, meat is tender and gravy has
thickened.
8. Dish out and serve with rice.
Chinese Fried Chicken – Kam Heong Style

1 kg chicken – cut into bite-sized pieces

3 tbsp light soy sauce )
1 tsp sugar )
1 tbsp curry powder ) marinate chicken with these ingredients and refrigerate for 2 hours
1 egg )
6 tbsp corn flour )

20 gms dried shrimps – soaked in water (chop finely once softened and retain the water for later
use)
3 pips of garlic – chopped finely
5 shallots – chopped finely
5 dried chillies – deseeded and soaked in water (chop finely once softened)
2 stalks lemon grass – use the white part only (chop finely)
½ cup curry leaves
2 tbsp oyster sauce
1 tsp sugar

1. Heat oil and deep-fry chicken till golden brown and cooked. Dish out and keep aside.
2. Heat 2-3 tbsp oil and stir-fry shallots and garlic till fragrant.
3. Add in dried shrimps and stir-fry.
4. Add lemon grass, chillies, curry leaves, oyster sauce and sugar.
5. Add ½ bowl of dried shrimp water and keep stirring till sauce has thickened.
6. Add in fried chicken and coat well with the sauce.
7. Dish out and serve with rice.