Pulled Pork Pie with BBQ peach sauce

Recipe adapted from Mutti magazine

Ingredients:

For the pulled pork

2 kg pork shoulder fillet

2 tbs paprika powder

1 tbs more or less chilli powder 

100 g brown sugar

4 tbs mustard

Black pepper

2 tbs salt

For bbq peach sauce

2 tbs cooking oil

2 small onions, diced

2 cloves garlic, diced

1 canned peach (850ml)

150g ketchup

3 tbs Worcestershire sauce

100 g brown sugar

2 tbs paprika powder

50 ml apple vinegar

Salt & sugar to taste

For the pie crust

400g all purpose flour

200g butter, room temperature

2 eggs + 1 egg yolk

3 tbs ice cold water

1 tsp salt

1 tbs balsamic vinegar

1 tbs milk

• A day before, in a bowl combine the pulled pork spices such as paprika powder, chili powder, brown sugar, salt and pepper. Pat dry the meat with paper towel, with your hand rub the meat evenly with mustard, after that coat evenly with mixed spices. Cover with aluminum foil, let it stand in the refrigerator for overnight.
• On the next day, preheat oven to 100 °C. Unwrap the meat and bake for about 6 hours or until the meat is very tender.
• For the bbq sauce, preheat oil in a sauce pan, add onions and garlic, cook for about 2 minutes. Add the peach along with the juice from the can. Let it boil, then add the rest of sauce ingredients except salt and sugar. Cook for another 10 minutes. Remove from heat,  puree the peach mixture with a hand blender (immersion blender) or food processor. Adjust seasoning with salt or sugar.
• For the pie crust, butter the muffin form, in a mixing bowl add the flour, butter, 2 eggs, ice water, balsamic vinegar and salt. With a standing mixer or a hand mixer beat the ingredients until the dough comes together. Wrap the dough in a plastic wrap, set aside in the refrigerator for at least 30 minutes before use.
• After about 6 hours, take the meat out of the oven, with two forks pull the meat apart. Add half of the peach bbq sauce into the pulled pork, mix evenly.
• Take out the pie dough from the refrigerator, sprinkle some flour on the working table, knead the dough and with a rolling pin roll the dough to 3- 4 mm thin. Using a 4 1/2" or 12 cm cookie or biscuit cutter cut out 12 rounds of dough (for the bottom) and using 3 1/2" or 9 cm cookie cutter cut out 12 rounds of dough (for the top). Always place the prepared dough on the light floured surface or on plastic wrap.
• Beat slightly egg yolk and 1 tbs of milk (for brushing). Preheat oven to 200 °C.
• Line each bottom of muffin form with larger piece of dough, make sure that each one comes up sides (see picture). Fill each dough with pulled pork and about 1 tbs of bbq peach sauce, top each one with smaller dough, press lightly to make sure both bottom and top of the dough meet. Brush the top with egg yolk mixture, bake for about 15 minutes or until golden brown. Let it cool at least 10 minutes before serving.

Bacon Wrapped Asparagus with Fried Garlic Topping

Ingredients:
4 cloves garlic, minced
500g fresh green asparagus, rough ends removed
250g bacon
Salt and pepper
2 tbs olive oil
Cooking oil

• In a small pan, fry the garlic until crispy golden brown, stir continuously to prevent burning. Set the fried garlic aside on paper towel.
• Preheat oven to 200 °C, line baking sheet with parchment paper.
• Wrap tightly about 4 stalks of asparagus with 1 slice of bacon, secure with toothpick. Repeat process. 
• Place asparagus bundles on prepared baking sheet, sprinkle a little bit of salt on parts that are not wrapped with bacon. Sprinkle evenly with pepper. Bake for about 20 to 25 minutes or until asparagus is tender and the bacon is crisp. Remove from oven.
• Sprinkle with crispy fried garlic on top before serving.

Char Siu with Egg Noodles (Bakmie Babi Panggang Merah) and Chili Pickle

Ingredients:
For the noodles
1 package dried egg noodles
2 slices bacon
2 to 3 cloves garlic, minced
3 tbs cooking oil
2 tbs soy sauce
2 stalks spring onions, thinly sliced for garnish
Char siu pork
Pork Wonton (optional)
Chili Pickle

• In a pan fry the bacon (without oil) until brown and crispy, set the bacon aside. Do NOT discard the grease from the bacon. In the same pan, preheat 3 tbs cooking oil over medium low heat and add the garlic. Stir constantly, fry until slightly brown, be careful to let the garlic burn. immediately remove from heat and set aside. 
• Boil water and cook the egg noodles according to package direction. Prepare a large bowl, add 2 tbs soy sauce, add the fried garlic and the oil. Strain the noodles, toss noodles into the bowl. Mix until well combine. 
• How to assemble: Take a portion of noodles, top the noodles with some of sliced char siu pork, wontons (optional), sprinkle with sliced spring onions and enjoy with chili pickle on the side.

Wonton Soup (Pangsit Kuah)

Ingredients:

500g ground pork or chicken

250g Shrimp, peeled, deveined and chopped

1 pack of wonton skin 

4 to 5 cloves garlic, minced
3/4 tsp grated ginger
3 drops of sesame oil
1 1/2 tbs maizena (corn starch)
Salt and pepper to taste
2 liter homemade chicken broth*
3 stalks green onions, chopped
Coriander leaves for garnish

1. With about half cup cooking oil, fry the garlic until golden brown and crispy over medium heat. Stir continuously. Be really careful not to burn the garlic as it can be very bitter. Remove from heat and set aside.
2. To make homemade chicken broth*, you'll need about  to 1 kg chicken parts that have very low flesh such as necks, backs or bones. In a large bowl filled with 3 liter of water add the chicken parts and bring it to boil. Once boiled reduce heat to low, with a spoon skim the residue floating on surface. Cover the cooking bowl, simmer for about 2 hours. If you are using bones simmer for about 5 hours. Strain to get a clear broth with a fine strainer or cloth.
3. For the wonton filling; In a mixing bowl combine the meat,  shrimp, corn starch, half of the fried garlic without the oil, grated ginger, sesame oil, half of the chopped green onions, salt and pepper (i used 1 and 1/2 tsp of sea salt). Mix until well combined.
4. Wrap the wonton, here is how to wrap a wonton.
5. Bring about 2 liter chicken broth back to boil, once boiling add the wontons one portion at a time (about 10 per portion or as desire). Take out the wonton with a large strainer, put it in a bowl. Pour the broth over the wontons, garnish with spring onions, a little bit of fried garlic with oil and coriander leaves. Serve it immediately and enjoy it with chili soy sauce.

Crackling Roasted Pork Belly (Siu Yuk)

Ingredients:

1/2 kg pork belly

3/4 tsp five spice powder (bumbu ngohiong)

1 1/2 tsp salt

2 tsp sugar

3/4 tsp white pepper

For the skin: 

3 tbs vinegar

2 1/2 tsp salt

1. In small bowl mix the five spice powder, salt, sugar, pepper until well combined. 
2. In another small bowl mix 1 1/2 tbs vinegar and 1 tsp salt until well combined.
3. Prepare the pork belly, pat dry the skin with kitchen towel. With a tooth pick, jab the skin from the pork belly evenly to absorb the marinade better and help the skin creates crispy crackling texture.
4. In a plate or a cutting board,  place the pork belly skin side down, with a knife cut the meaty part (not the skin) about 1 cm deep along the length, be careful not to cut through. Rub the meat with five spice powder mixture.
5. Flip the pork belly and now rub the skin part with half of the vinegar mixture. Marinate for about 6 hours or overnight.
6. Prepare baking sheet, line with aluminum foil. Preheat oven to 200 °C, upper heat.  First place the pork belly skin side down. Roast the meaty part for about 15 to 20 minutes.
7. In a small bowl mix the rest ingredients for the skin 1 1/2 tbs vinegar and 1 1/2 tsp of salt until well combined. 
8. Take the pork belly out of the oven, turn it around so now the meaty part side down and the skin part side up. Pat dry with kitchen towel, brush evenly with half of the vinegar mixture and roast it for about 20 minutes. Take it out, pat dry one more time and brush the skin again with the rest of the vinegar mixture, roast again for about 15 minutes or until the skin is crisp golden brown.
9. Take it out and let it cool for at least 10 to 15 minutes before cutting.

I love to enjoy this dish with steamed rice or Hainan rice, garlic chili sauce and cucumber slices.

Babi Panggang Merah (Char Siu)

Ingredients:

1/2 kg pork fillet

2 cloves garlic, bruised

1 tbs whole annatto seeds (angkak), grind them with mortal and pestle

2 tbs hoisin sauce

2 tbs Chinese cooking wine

2 to 3 tsp sugar

1 tbs honey

Salt and pepper to taste

Extra honey to drizzle

• Before marinating you want to jab the meat with a fork on various location to absorb the flavors better.
• In a mixing bowl, mix together garlic, annatto seeds, hoisin sauce, Chinese cooking wine, sugar, honey, salt (about 1 tsp) and pepper. Stir until well combined. 
• In a zip lock bag pour the marinade over the meat, make sure that the meat is well covered. Refrigerate for at least 6 hours or overnight.
• Preheat oven to 190°C upper lower heat (ober-unterhitze). Place the meat with the marinade on a baking pan, cover the pan with aluminum foil. Bake for about 50 minutes. Flip the meat in between cooking time.
• Take the meat out of the oven, set the oven to 200°C upper heat (oberhitze). Prepare a baking tray, line it with aluminum foil and place a baking rack on top of it. Place the meat (without the marinade sauce) on the rack, bake for about 13 minutes on each side or until the sides slightly charred. Drizzle the meat with extra honey, brush until evenly coated. Slice the meat before serving.

Bakso Goreng Babi (Fried Pork Meatballs)

Original recipe from my mom

Ingredients:
250g ground pork (preferably shoulder with sufficient fat)
250g peeled shrimps, coarsely chopped
1 tbs dried shrimps
2 cloves garlic, chopped
3 eggs
1 tsp chicken stock powder
Salt and white pepper to taste (about 1 full tsp salt and 1/2 tsp white pepper)
250g tapioca flour
Cooking oil

• In a large mixing bowl, mix the ground pork, chopped shrimp, dried shrimps,  garlic, eggs, chicken stock powder, salt and pepper until well combined.
• Gradually mix in the tapioca flour, mix well with cleaned hand. Do not overmix the mixture!
• On medium heat preheat enough cooking oil to deep fry the meatballs. Shape a heaped tablespoon of mixture into a ball, fry them until crisp and golden brown. 

Note: You can substitute the ground pork with ground chicken, preferably with sufficient fat too.

Glorious Schnitzel

Recipe adapted from "MUTTI KOCHT AM BESTEN"

Ingredients:
4 thin slices calf or pork meat (approximately 150g each)
Salt and pepper
100g heavy whipping cream
3 eggs (size M)
3 to 4 tbs all purpose flour
8 to 10 tbs breadcrumbs (Semmelbrösel)
6 tbs cooking oil + 4 tbs butter
Garnish: Sliced lemon

• Pat dry the meat with kitchen towel. Lay a large plastic wrap between the meat, using a cooking pan or a sauce pan beat the meat until 2 to 3 mm thick. Season the meat nicely with salt and pepper. 
• In a shallow bowl beat the cream and eggs with a fork until light and fluffy.
• In a large plate mix the flour and the breadcrumbs, dredge and flip the sliced meat until evenly coated, shake lightly any excess flour.
• Dip the meat in the egg mixture until evenly coated, shake off the excess. Dredge the meat back to the flour mixture and flip until evenly coated.
• Preheat oven to 50 ˚C and prepare a large ovenproof plate, line it with paper towel.
• Preheat oil and butter in a pan on medium high heat, lay one of the schnitzel, reduce heat to medium. Fry until golden brown on each side (about 4 minutes on each side). Place the schnitzel on the prepared ovenproof plate, put the plate on the preheated oven to keep it warm. Repeat process. NOTE: Do not forget to skim any scum on the oil surface to prevent schnitzel from burning.
• Enjoy the schnitzel with potato salad with bacon or Bavarian potato salad and cold beer!

Singaporean Pork Jerky (Dendeng Babi Singapore)

Ingredients:
500g ground pork
2 tbs fish sauce
1 cup brown sugar
3/4 tsp 5 spice powder
1 tbs paprika powder
2 tbs Chinese cooking wine
1 tbs cooking oil
1 tsp black pepper

• In a large bowl combine all the ingredients and mix until well combined.
• Preheat oven to 175 ˚C, line a baking sheet with parchment paper. 
• Spread the meat onto the baking sheet, lay a sheet of plastic wrap over the meat and press the meat either with a wooden rolling pin or a spoon to form a thickness of 3 mm. 
• Bake for about 30 minutes, flip the meat and bake for another 15 to 20 minutes or until the sides are charred.
• Let it cool completely before cutting the jerky.

Note: Have some left over of these? Try this fried rice with jerky recipe.

Pork Gyros With Pilaf Rice

Ingredients:
For gyros
500g boneless pork loin, cut into bite size pieces or strips
1 onion, chopped
2 cloves garlic, minced
1 tbs dried oregano
1 tbs fresh thyme, chopped
3 tbs lemon juice
6 tbs olive oil

For pilaf rice
1 cup of rice, cooked
1 tsp chicken stock powder
2 tbs margarine or butter

Others
Mixed salad
Tzatziki (ready to use)

• In a large bowl, combine the garlic, onion, oregano, thyme, lemon juice, olive oil and then add the pork. Marinate for about 2 to 3 hours. 
• For pilaf rice: In a cooking pan, heat 2 tbs of margarine or butter over medium heat. Add the rice and chicken stock powder, stir until well combined. 
• Preheat a grill pan over high heat and then add the marinated pork, cook for about 6 minutes or until golden brown on each side, turn them around frequently. 
• Serve the gyros with pilaf rice, some salad and tzatziki. 

Note: You can  make your own tzatziki dip by mixing grated 1/2 cucumber (water drained), 1 cup of yoghurt (200g), 3 cloves garlic (minced), 1 tsp white wine vinegar, salt and pepper. Refrigerate for few hours before serving.

Nasi Goreng Ham (Fried Rice With Ham)

Ingredients:
2 plates of rice
2 tbs cooking oil
2 cloves garlic, minced
2 shallots, thinly sliced
2 eggs
1 stalk spring onion, chopped
1 red chillies
2 slices ham, chopped
1/2 cup frozen green peas
2 tbs fish sauce
1 tbs oyster sauce
Salt and pepper
Fried shallots for garnish

In a large cooking pan, preheat 2 tbs cooking oil over medium high heat. Add the garlic, shallots, and spring onions, cook until fragrant and slightly browned. Add the ham and cook until slightly browned. Leave some space on the pan, add the eggs, let it for about a minute and then stir until scrambled. Add the chillies, cook for 2 minutes or so and then add the rice, fish sauce, oyster sauce and frozen peas, stir constantly until well combined. Sprinkle with the fried shallots before serving.

Pork Stroganoff

Ingredients:

750 g lean pork
1 1/2 tbs all purpose flour
1/2 tsp cayenne pepper
1 tsp paprika powder
5 tbs cooking oil
1 onion, chopped
3 cloves garlic, finely chopped
300 g champignon, sliced
4 tbs brandy (optional)
250 ml beef stock
1 cup sour cream
Salt and pepper
Fresh parsley for garnish

• Slice the pork across the grain, then cut it into fine strips. Mix together the flour, cayenne, and paprika powder.
• In a large frying pan, heat half of the cooking oil, add the onion and garlic and cook until the onion has softened.
• Turn the heat to high, add the mushrooms and stir fry for about 5 minutes. Transfer everything to a dish. Set aside.
• In the same pan, add the remaining oil. Coat a batch of meat with flour, then stir fry over medium high heat until browned. Continue with another batch of meat. Add the fried meat and the vegetables back to the pan, add the brandy and simmer until it has almost evaporated.
• Stir in the stock and season it with salt and pepper. Reduce the heat to medium, cook for about 12 to 15 minutes or until the meat is tender and the sauce is thick, stir frequently. Add the soured cream, stir until well combined and remove immediately before the cream curdles. Serve it over rice or your choice of pasta, sprinkle it with chopped parsley.

Note: If you don't want to use brandy in this recipe just skip the step.

Siobak Khelok Singaraja (dedicated to my beloved grandma, Ni Ketut Rai)

     

      Siobak Khe Lok is a traditional pork dish which was created by the Khe Lok family in Singaraja, north of Bali. Tan Khe Lok got married to a local woman named Ni Ketut Rai and they had 9 sons together. In 1963, due to the economic situation in the family Tan Khe Lok and Ni Ketut Rai decided to open a Warung (small restaurant) in front of the family's house. 

      Siobak Khe Lok has weathered some hardships in the beginning of its journey. In 1963, just few months after Siobak Khe Lok has opened, Mount Agung exploded and the business went down for quite some time. In 1965, there was a "Thirtieth of September Movement" abbreviated as G 30 S PKI. As Bali was affected, the restaurant was closed down one more time. In 1966, Siobak Khe Lok was back on track and continuously gained popularity. 

      Siobak has been known for its tastiness, the specialty comes from different spices that have been sun dried to reach the maximum flavour and fragrance. The meat is slow cooked in a combination of rich flavoured pork broth and dried spices. Siobak is served with some crispy pork rinds, homemade pickles, and some finely sliced chili padi (Bird's eye chilli) to give you a full experience to the sense of taste.

      Since the untimely passing of Tan Khe Lok, in 1971, Ni Ketut Rai and her sons have maintained the business and made Siobak Khe Lok as a culinary trademark of Singaraja. By the year 2002, Siobak Khe Lok have 4 Warung in different locations, managed by 4 sons of Khe Lok utilising the same recipe passed down from their parents.  

      Sadly, in 2008, Khe Lok family members mourned the loss of Ni Ketut Rai. The 4 sons continue to honor the legacy of their parents and will never forget where they had started. Because of the Khe Lok family's dedication to tradition and quality, Siobak Khe Lok has received national recognition and became one of the top destinations in Balinese culinary adventure.

Recognitions

http://www.tourguide-bali.com/information/siobak-khe-lok-singaraja

http://www.thebalidaily.com/2012-11-06/the-legend-khe-lok-siobak.html
http://www.pesonanegeri.com/2013/07/03/pesona-kuliner-singaraja-menikmati-siobak-khe-lok-perpaduan-makanan-khas-tionghoa-dan-bali/

http://wisatakuliner.com/kuliner/tempat-makan/item/syobak-khe-lok-singaraja.html

Fanny's Barbecue Ribs with Bavarian Potato Salad

I accidentally invented this recipe as i was trying to remember the taste of my favourite ribs back in Bali. In Ubud, Bali they have this small restaurant called Warung Nuri and they are famous for their ribs, my husband and i are often went there every time we visit Bali. My ribs came up really good, it was falling right off the bones on the first bite and sooo tasty!!

Ingredients: 

1 kg pork ribs

40 ml soy sauce

40 ml sherry

1 tbs vinegar

3 to 4 tbs sweet soy sauce 

1 tbs chicken stock powder

600 ml water 

3 cloves garlic, crushed

1 onion, cut into 4 pcs 

Salt and pepper

How To Cook:

•  Preheat oven 180 ˚C.
• In a big casserole dish or baking pan combine the soy sauce, sherry, vinegar, sweet soy sauce, chicken stock, water, garlic and onion. Mix it well.
• Place ribs in the pan, bake it for about 21/2 hours or until tender. Baste the ribs every 30 min and turn them around after half time. 
• Preheat a grill pan, grill the baked ribs for about 3 to 4 minutes, continue basting and turning  them with the remaining sauce. Serve them with some potato salad.

The perfect baking pan for this recipe

Macaroni Pizza

Ingredients

• 8 ounces uncooked elbow macaroni
• 3 eggs
• 1 cup (4 ounces) shredded cheddar cheese
• 1 pound ground beef
• 3/4 cup chopped onion
• 1 can (15 ounces) pizza sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 28 pepperoni slices
• 3/4 cup crumbled bacon
  
• 1 cup (4 ounces) shredded Mexican cheese blend
• Salt & pepper to taste
  

How To Make

• Cook macaroni according to package directions; drain. Meanwhile, in a large bowl, beat the eggs; stir in cheddar cheese and macaroni. 
• Spread macaroni and the mixture onto a 13-in x 9-in baking dish or greased pizza pan. Bake at 375°F for 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, add salt & pepper. Stir in pizza sauce.
• Spread over macaroni crust. Sprinkle with mushrooms, bacon, pepperoni and Mexican cheese. Bake for 20 minutes or until the cheese is melted. Let stand for 5-10 minutes before slicing.

Spaghetti Carbonara

Ingredients

• 1 pound spaghetti
• 8 ounces crumbled bacon or diced ham
  
• Coarse salt and freshly ground pepper
• 3 large eggs
• 3/4 cup grated Parmesan cheese, plus more for serving
• 1/2 cup half-and-half
• Dried parsley (garnish)
  
• Salt and pepper to taste

Directions

1. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
2. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
3. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon or ham; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese & dried parsley.