What's one dish you'd never let disappear from Singapore? For Aunty Siam, it’s the Hakka classic: Braised Mui Choy Pork Belly Buns (梅菜扣肉包) 😋 Just like many of us living away from home, she’s mastered this recipe purely by tasting her mum and grandmother’s cooking during New Year celebrations growing up in her kampung (village) in Ipoh, Malaysia. As Singaporeans, we truly have the privilege to be able to literally taste and learn about different cultures. Just like Aunty, we hope you enjoy a tas
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What's one dish you'd never let disappear from Singapore? For Aunty Siam, it’s the Hakka classic: Braised Mui Choy Pork Belly Buns (梅菜扣肉包) 😋 Just like many of us living away from home, she’s mastered this recipe purely by tasting her mum and grandmother’s cooking during New Year celebrations growing up in her kampung (village) in Ipoh, Malaysia. As Singaporeans, we truly have the privilege to be able to literally taste and learn about different cultures. Just like Aunty, we hope you enjoy a tas
8K views9 months ago
FacebookThe Meatmen Channel
For a slimmer version, try Mui Choy Chicken instead of using pork belly as it taste as good as the pork version too. Preparing it now so that it will taste better in the evening for our dinner :) Full recipe can be found on our website @ www.ellenaguan.com Ingredients: 1/2 Portion Chicken (600g), cut into bite-size pieces 200g each of Sweet & Salty Mui Choy (甜与鹹梅菜) 3 Garlic Cloves, finely minced 2 Small Chilli, sliced Seasoning: 1 - 1.5 Tablespoons Dark Soy Sauce 1 Tablespoon Cooking Wine 1 Teas
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For a slimmer version, try Mui Choy Chicken instead of using pork belly as it taste as good as the pork version too. Preparing it now so that it will taste better in the evening for our dinner :) Full recipe can be found on our website @ www.ellenaguan.com Ingredients: 1/2 Portion Chicken (600g), cut into bite-size pieces 200g each of Sweet & Salty Mui Choy (甜与鹹梅菜) 3 Garlic Cloves, finely minced 2 Small Chilli, sliced Seasoning: 1 - 1.5 Tablespoons Dark Soy Sauce 1 Tablespoon Cooking Wine 1 Teas
44 viewsAug 19, 2014
FacebookCuisine Paradise
Recipe at: http://themeatmen.sg/mui-choy-kau-yoke/ A true hakka dish, the classic combination of savoury mui choy braised with fatty pork belly slices. The only tedious process is washing grit off the hakka mui choy. Once you've done that, the rest of the steps are pretty simple! The two and half hours of steaming the mui choy, yields tender melt in your mouth pork belly with distinctive taste of mui choy. The perfect marriage of the fat from the pork belly and unique fragrance of mui choy, make
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Recipe at: http://themeatmen.sg/mui-choy-kau-yoke/ A true hakka dish, the classic combination of savoury mui choy braised with fatty pork belly slices. The only tedious process is washing grit off the hakka mui choy. Once you've done that, the rest of the steps are pretty simple! The two and half hours of steaming the mui choy, yields tender melt in your mouth pork belly with distinctive taste of mui choy. The perfect marriage of the fat from the pork belly and unique fragrance of mui choy, make
188.1K viewsMar 23, 2017
FacebookThe Meatmen Channel
Full Recipe: http://themeatmen.sg/mui-choy-kau-yoke A true Hakka gem that has withstood the test of time. One can never get sick of. The classic combination of savoury Mui Choy braised with fatty pork belly slices. | The Meatmen Channel
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Full Recipe: http://themeatmen.sg/mui-choy-kau-yoke A true Hakka gem that has withstood the test of time. One can never get sick of. The classic combination of savoury Mui Choy braised with fatty pork belly slices. | The Meatmen Channel
299.4K viewsOct 31, 2017
FacebookThe Meatmen Channel
Braised Pork Belly With Mei Chai | 梅菜焖猪肉 Braised pork belly with Mei chai ( Mui Choy) is a popular dish in Chinese households. There are two types of Mei chai: sweet and salted. You can mix both or just use the salty one, depending on your preference. Make sure to rinse, wash, and soak the Mei chai thoroughly before cooking. When braising, avoid adding too much seasoning, as the Mei chai will release its saltiness during the simmering process. This dish actually tastes even better if left to sit
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Braised Pork Belly With Mei Chai | 梅菜焖猪肉 Braised pork belly with Mei chai ( Mui Choy) is a popular dish in Chinese households. There are two types of Mei chai: sweet and salted. You can mix both or just use the salty one, depending on your preference. Make sure to rinse, wash, and soak the Mei chai thoroughly before cooking. When braising, avoid adding too much seasoning, as the Mei chai will release its saltiness during the simmering process. This dish actually tastes even better if left to sit
101.7K viewsAug 28, 2024
FacebookCook n Plate
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