Fermented Bean Curd Pork and Baked Potato

Have to do Krok (Objective test in Russian language). So want to do something simple. And not forgetting the left over unused Sour Cream from the Pork Knuckles dinner, this is what I have for dinner tonight :)

Ingredients :
200g Pork
1 tablespoon Olive oil
Potato

Marinated pork in the tray, ready to be oven

Marination for pork :
100g ginger (Pounded and just squeeze the ginger juice on the pork)
2 tablespoons of Light Soy Sauce
1 tablespoon of red wine
1/2 teaspoon of salt

3 teaspoons of chilli powder
A dash of pepper
2 cubes of fermented bean curd
* Leave overnight *

Methods :

1. Preheat oven to 220°C.
2. Arrange the pork in a tray with foil.
3. Pour 1 tablespoon of olive oil on the meat.
4. Clean and fork the potato.
5. Bake the pork (30-40 minutes) and potato (takes about an hour or till its done).
P/S : Change the temperature to 250°C for the potato when the meat is done.

Don't throw away the oil "produced" :D

Sauce :
100g Sour Cream
3 teaspoons sugar
Some cilantro (chopped)
* Mix everything together*

My Version of Pork Knuckles

I haven't tried an actual German Pork Knuckles, yet, or what the original name is known as the Schweinshaxe. But I saw this amazingly beautiful pork knuckles in the shopping centre, with so little amount of fats (yeah, just my type!) and I simply just couldn't resist buying it.

Schweinshaxe, I don't even know how to pronounce it. But, darn! I like the "complexity" of this dish name. I wanted to do this dish initially. However, as usual, when you need something, that thing is always not available, I couldn't get all the neccessary raw ingredient. Hence, I changed it into my self-modified version of Pork Knuckles for the small pot-luck birthday dinner for our dear friend, Ah Chai.

From Left : Christopher, TengRong, Birthday Boy---Ah Chai

But this took my half-a-day away. I didn't expect it to be so time-consuming, because never would I expect myself to be pulling out the hair of those knuckles for 1.5hours early in the Sunday (Luckily it's Sunday) morning :(
Ingredients :
2kg Pork Knuckles
2 Carrots
Garlics
1 big Onion
2 large Potatoes
100g Ginger
1 Granny Smith Apple
100g Sour Cream
0.333L beer

Marinade :
Five-spiced Powder
Pepper
Salt

Methods :
1. Prepare the ingredients just as in picture .
2. Clean the pork knuckles, dry it and marinade it with the ingredients listed above for an hour or more (preferably overnight). Make sure you marinade all of the parts and outer layer too.
3. Heat pan and fry the skin of the pork knuckles till slightly crisp. Set aside.
4. Using the remaining heated oil, fry the garlic, ginger and onion.
5. Add in the carrots.
6. Then potatoes.
7. Add some water (sufficient to cover the knuckles) and allow it to boil. Then shift to a large pot.
8. Add the fried Pork Knuckles into the pot. Then the apple. (Add water if not enough)
9. Season with about 4 teaspoons of salt and 4 tablespoon of sugar. Pepper if you want.
10. When the water halves, add half of the beer into it. And continue to cook till the meat is tender. (About 2-3 hours)
11. When the meat is tender, take out the knuckles (as clean as it can be) and place them in a tray, pour in the remaining half can of beer, and bake in oven at 220-250°C till the skin is crisp again (Mine was about 40-60 minutes).

Sauce :
Strain the thickened gravy in the pot, where you will get a cleaner lighter sauce in a smaller pot. On the stove, add about 100g of sour cream, 1-2 tablespoon of sugar. And continue stirring till it boils. Then, it's done.

Strained, before cooking with sour cream

The sauce done :)

This summer I will be visiting Munich, Germany. I am definitely going to try out the authentic Schweinshaxe in Hofbräuhaus which I have long heard of ... ...

Portuguese Egg Tarts

I have never ever expected myself baking before. Not even cooking haha. Ok I have to admit, I can't even fry an egg properly when I was in my teenage years. But here I am cooking and baking for myself, to satisfy part of my cravings.(Or my need to survive?)

I have not taken egg tarts like in 2 years or so. What more about Portuguese Egg Tarts?! It's like centuries ago (I know that's exaggerating. Fine, 4 years back!). When mood is low, when appetite is gone, when you have the ingredient, when you have a crave for something made-possible, here I'm to present you with my Portuguese Egg Tarts.

I haven't tried baking egg tarts, yet. What more about Portuguese Egg Tarts?! I only ate before those in bakery shops in Malaysia. Still, I don't know whether that's the exact taste of the REAL Portuguese Egg Tarts in Portugal, but with me still in Ukraine, this should do just fine. Oh yeah, the pastry puff is pre-bought :) So, the ingredients are for the custard.

Ingredients :
300g Puff Pastry
200ml Whipping Cream
300ml Milk
3 Eggs
80g Sugar
200g Mozzarella Cheese (Shredded)

This is what you do when you forget to defroze before hand :P

Methods :
1. Place pot on stove, low fire, melt the sugar in the whipping cream (not to boil!!!).
2. Pour in milk when sugar is melted, heat a little (again don't boil!)
3. Add in eggs and whisk in the pot (not to froth it)
4. Remove from stove and add in the cheese and whisk till the cheese slightly melt and doesn't form lumps.
5. Set the custard aside and leave cool.

6. Lay your pastry dough and roll till about 2-3mm thick.
7. Carefully shape the dough into the egg tart molds and pull off the extra edges.
8. Fork the base a little.(Just like below)

9. Pour in the custard, 3/4 full is sufficient.
10. Place the tarts into 200°C preheated oven.
11. Bake till it's a little bit burnt (as in picture), mine took about 30minutes.
12. Cool down a bit before removing from the mold.

*I managed to bake about 13 egg tarts with my big tart molds.*


Checking on the tarts tarts in the oven (Left)

Tiny Tiny Things

I am very easily irritated recently, maybe hormonal imbalance or something. I don't know. I can get very frustrated over small issues even as tiny as a needle hole. I know that this isn't good, and I shouldn't be so. I know that this would affect my daily "mood". But sometimes, I just couldn't help it. And I mean I tried to ignore, but sometimes, it just seems to be such a bug, bugging over me.

I seldom want to write emotional things, anger, daily issues of tiny tiny things ...... on my blog although I know not many people read this blog. Who the hell care what happens in your life, right? I don't even bother to read people's diary online. But, I have a feel to write this down today. Yes, indeed, when I look back in some days (mind you, not even years, but maybe just tomorrow when I read back) I would already start to think I was acting so childishly and immaturely.

I have to admit that I am a sensitive girl and even to the extend of "small gas" (小气) over certain things/issues. However, I am a person who is quite "forgetful". In a few days time, I won't quite remember why I/we get quarrel. Ok, but obviously I will know that we did quarrel. I am a little bit slow to react in an argument. For example, "You see, last time you ..." Then I will "Yes, I did...." But in usual cases, people remembered and normally answer "You think you last time didn't..." See this is where arguments start and somehow people will find a solution usually, because it is usually a 0-0/1-1 situation, as both are at faults, or maybe not.

But as for my case, I usually remember that "You last time..." like in hours later after the argument. It's not that I purposely kept reminding myself about a certain small issue, but you know just like ordinary people, sometimes you just can't help but the things seems to linger around the whole day. (And I am not trying to be a History teacher, I know how irritating it would be to repeat a thing over and over again even as the years went by. But these are the "tactics" people are using.) Or maybe hours later, then in my mind, I will think "S***, I should tell the fella ..."

You don't need to remind me that arguments over tiny "芝麻绿豆" issues will not help to improve the situation. But seriously, when you look back in your life, it is these tiny "芝麻绿豆" issues that have shaped and formed your life. A simple "thank you", "sorry", greetings etc will sometimes make up a person's day.

Sometimes, when I sense an argument that might take place and might not lead us to anywhere near solution, I will just pretend like "I don't get what you mean." then switch the topic. Or maybe even like "strucked" by some other people's topic and join in the second discussion. Why make a big fuss over small issues? Some people may think that this is not a good way of solution. But, seriously, I think if it's a small issue or issues like "an egg or a chicken" stuffs, which will lead to no end, why should we waste time commenting/argue over it? And in the end some words during the "discussion" leads to both sides getting black faces or even creating an uneasy atmosphere to not only the person involved but even to people around you. You know how strong those "black aura" can be sometimes. Hahaha. So what's the point of continuing the discussion?

I feel guilty easily, I have to admit. And sometimes, in a discussion or arguments, I get so guilty after it, even though it may be such a minor thing. I don't know whether it's normal. But I will be thinking over it, "Geez, I shouldn't do that!" or "Why did I say that?" So then I have made my own mood so low throughout the day(s). I know this is very unhealthy, but it's something like consciousness in me after some arguments, even sometimes I am not at fault. Ok, listen, I know sometimes I am at fault. But just face it, it's not always me only, k?

I think I seldom take revenge in any form and address the action of mine/others as "they deserve it". Ok, don't start to bombard me with "Yeah, you think so!" , "There that time hor, you..." , "Not even once???!!!" and the list goes on and on... (As though many people read my article and give comments hahaha. Maybe only me alone :D) See, the word SELDOM there??? But as compared to others in general, I think people around me would have to say "yes".

Lately in class, I tend to be silent and give less comments, because I don't want conflict.s I hate conflicts and worse still, I am bad, super duper bad in confrontations. I am not trying to pretend like those poor weak victims, like nobody wants to help me sort of person. The truth is, in usual daily life where there is no Tribal council as in Survivors, usually to "win" a confrontation is to be fierce enough (Fast if not fierce enough hahaha). Face it, it is so. Stop cheating yourself with "You will see in the long run". The weak is usually eliminated first, right? Look at the nature's hierarchy. Look at our social hierarchy. Life is never fair. Tiger and the hare, life is such most of the time. Ok, don't come up with the story of The Rabbit & The Tortoise. It's called FABLES! It's a moral story for encouragement when you are still small and young.

Many would say that it is all these quarreling/arguments/discussion etc that makes the friendship stronger. But somehow, I have to disagree to a certain extend. (Yeah, a little bit is good but not too much). But I have to say it is also these quarreling/arguments/discussion etc that had created a crack in any types of relationships. And sometimes, these cracks aren't mendable leaving a trace that is forever there.

I am hard-headed, I couldn't disagree. I am a taurus, so blame the horoscope, not me LOL.

I am trying to learn, to grow and to mature. But I seem to be learning so slow, acting still so childishly. I don't know. Maybe I am considered very much lucky for not needing to fuss over too big an issue that I have to much time to waste on small issues. I am happy that I am still care by many (But all my silly little actions and reactions may annoy many away as the years gone by) and I am thankful for that. But I seriously need somewhere to spill it out after some small small issues that has been accumulating here deep under.

I used to cry a lot and easily. But over the years, I have managed to "cut down" the frequency and controlling the tears much better compared to before. I have the tendency to keep things to myself, and that is really bad, because this may be the timed bomb that may explode in me, sometime in the future. And the worst part, maybe, I would only hurt myself in the end. Or maybe not? But just a dead volcano??? But anyhow, it's is a burden psychologically. I have to learn to open up and stop lingering over small issues (although most of the time, it's all these small issues that make up our day) I need to put in more time and concentration to important things in my life (Darn, and I am still blogging! Guess, something is easily said than done and maybe that's the criteria which makes a person more successful than others)

Maybe this is the place I would write down my feelings. Maybe this is where I should be pouring out when I find it hard to speak up. This may be a cowardly act but you would never know how hard it is to be able to find someone to talk to sometimes especially over some microscopical issues. But, I feel good after writing this, feeling more relief and find myself childish and finally get a sense of what went wrong. But don't worry, if those person involved happened to stumble upon this piece, and are still reading, I would protect your identity. LOL (as though I am writing some huge piece of highly confidential information.) And don't worry, I still treasure you as a friend. Yeah, I know it's contradicting --- to write a "diary" on a blog is like entertainment news creating gossips/rumours, yet I expect people to not worry and mind. But I bet, unless you know the issue, you still can't figure out what tiny issue took place, or have you? And if you stumble on sometime later, you and I may not even remember what occurred, right?

Ok, time for some serious studies. Take care, my feelings, let the sadness be gone with the wind...

New Header

I was looking at some picture for headers of my blog. And I stumble upon this (here)very familiar one and I decided to use it. It's so relevant to my current location --- UKRAINE

See, how beautiful it is! It's totally very typical for the Ukrainians. The sunflower, the blue sky and of course the lady in the traditional Ukrainian costume. Marvelous, isn't it? Ok, anyway I don't care whether you agree or not, because personally I like this header hahaha (But, I don't think you will disagree that it's pretty :P Contradicting myself??? LOL).

So then, I decided this shall be my header till I found another one, or maybe when I leave Ukraine. And, just for the information of anyone who accidentally stumble upon this article, the Ukrainian flag is like --- Well, the blue is of course the sky and the yellow for the sunflower. Trust me, it's significant and very obvious. Look at the bouquet of flower below which the authorities has placed it in the main lecture hall of Bogomolets National Medical University in Kyiv. And then, the next picture is the Health Minister of Ukraine, whom I do not know the name. Next, you can see me attending the International Scientific and Practical Conference, which is specially devoted for the World Health Day 2010, hehe.

08.04.2010

And finally, please don't get me wrong. I still love my country --- Malaysia. *wink*

Stew Pork With Shitake Mushroom

Have too much of Shitake mushroom, and don't know what to do with it in less than two months? This is what I have come out with. But of course if you don't have, Shitake mushroom, you can get it almost anywhere. For people in Simferopol, you can get them in the central market, some stalls selling "limited" Asian ingredients or in Metro occasionally.

Ingredients :
800g of Pork (In big pieces , preferably...and with some fats??)
10 small (5 if big) Shitake Mushroom (Soaked in hot water till soften)
5 cloves of Garlic (chopped)
100g of Ginger (Sliced)

Marinate pork for an hour or two with :
2 teaspoons Five Spice Powder
3 tablespoons Light Soy Sauce
A dash of pepper
1 tablespoon Sesame Oil

Additional Seasoning :
a) 2 tablespoon Dark Soy Sauce
b) 3 tablespoons Light Soy Sauce
c) 1 tablespoon Oyster Sauce
d) 4 or 5 tablespoons Sugar
e) A pinch of Pepper
f) 1-1.5 teaspoons Salt

Method :
1. Add 2-3 tablespoons of oil in pan.
2. Sauté garlic , then add ginger.
3. Add sliced Shitake mushroom, continue to sauté (Pic D).
4. Add pork.
5. Add (a-c) then add (d).
6. Add hot water just like in picture F.
7. Transfer into a pot and add hot water to simmer with low fire until meat is tender (Pic G).
8. Stir once in a while and also add water if it dries up before meat is tender.
9. When meat is tender, add (e & f). Then, allow the water to thicken a bit into gravy-like.
10. Serve with rice and fresh sliced cucumber

P/S : Ah Bear (the super chef) said hor, that after I finish cooking and cleaning up, right, there is still trace of fragrance left in the kitchen. Not trying to show off...but I can't keep to be happy hehehe

Super Thickened gravy-like (Because I forgot to check on it :P)
I actually prefer it with a little bit more sauce

Kuih Lobak

Kuih Lobak a.k.a Lo Bak Ko is made of Daikon. I happened to have a small daikon in the fridge. And it has been staying in there for about 2 weeks. I gotta get an idea to clear it. And then sprang an idea of making Lo Bak Ko.

After browsing the net for quite some time, I reached upon this page of LilyWai's. I modified the recipe though. I omitted the Chinese sausage and tung min flour. And because of my small daikon, I recalculated the portions.

Ingredients :
300g daikon (shredded)
1 Onion (sliced)
30g Udang Kering
50g Shitake Mushroom
20g Corn Starch
100g Rice Flour (not glutinous rice flour!)
300ml Hot Water

Seasonings :
1 tsp salt
1 tsp sugar
1 tsp sesame oil
A dash of pepper

Method :

1. Soften the dried shrimps with some water in a bowl. Then slightly chop it.
2. Cut the Shitake mushrooms into cubes after softening it with hot water.
3. Place rice flour and corn starch in a bowl. Pour 300ml of hot water into the bowl and stir well. It will be glue-like.
4. Grease a pan with some oil.
5. Heat up small amount of oil in a pan fry onion (then set aside),
6. Fry the dried shrimp, then set aside again.
7. Followed by mushroom (set aside). Finally , the shredded radish and then set aside again.
8. Mix all the "set aside" ingredients (4 in total) and season with the seasoning ingredients.
9. Pour (8) in the pan and pour the flour mixture into the pan. Cook until the mixture thickens.
10. Place the thick batter into the greased pan prepared earlier.
11. Steam at high fire for about 1 hour.
12. Slice the Lo Bak Ko only when it is cooled down.

*You may fry it after it is cooled down too (picture below)*

Some mistakes I made:
My mistake in doing this is that I didn't set aside those ingredients, so you can see that mine turn out brownish instead of a whiter color. The second mistake is that my batter wasn't too thick, so it turn out a bit too soft. Third, I added too much of salt (miscalculated), but the recipe I wrote was corrected (I also forget that the dried shrimp is already quite salty :P ) Fourth, I thought my batter is thick enough, I should have waited it too be even thicker before steaming :(

Other than that, I think the taste of my Kuih Lobak is fine (except the salty part hahaha). One more thing, personally, I think if I changed my recipe with 500g Daikon, 150g rice flour and 500ml water, it should turn out even better.

Serve the Kuih Lobak with chilly sauce or maybe sambal :)

After frying

P/S :
This is what I did with the unfinished super duper salty Kuih Lobak ---> Fried Rice :D