[Ingredients]
Pork Belly 350g
Pork Skin 1pc
Soy Sauce 1tbsp
Dark Soy Sauce 1tbsp
Five Spice Powder ½ tsp
Chicken Feet 10pcs
Fatty Pork
Salt
Dried Shallots
Fish Cake
Cinnamon 1 stick
Star Anise 2 pcs
Cloves 3 pcs
Braise Sauce (the sauce left over from braised duck in the previous episode) 500ml
Water 500ml
Five Spice Powder ½ tsp
Rock Sugar 1 tbsp
Salt ½ tsp
Hard-Boiled Eggs
Red Chilli 3 pcs
Tamarind Water 1 tbsp
Garlic 20g
White Vinegar 60ml
Sugar 1 tbsp
Salt ½ tsp
Cornstarch water (Cornstarch 2 tbsp + Water 250ml)
Egg 1 pc
Bean Sprouts
00:00 Introduction
[Steps]
00:10 How To Marinate The Pork Belly
Wash the pork belly, pat dry it
Marinate with a tablespoon of light soy sauce and dark soy sauce and half a teaspoon of five-spice powder, for half an hour
00:30 How To Prepare The Chicken Feet
Wash the chicken feet and cut off the claws
00:32 How To Fry Lard And Make Crispy Lard Cubes
Dice the fatty pork and fry it into lard and crispy lard cubes
Sprinkle a little salt to give it a little base flavor, fry the lard cubes until golden brown and pick them up
00:43 How To Prepare Fried Shallots
Cut some dry shallots and fry it with the lard you just made
Pick it up when you see it turn light golden brown
01:03 How To Fry The Fish Cakes
01:10 How To Start To Braise
Wash the cinnamon, star anise and cloves
Put a tablespoon of lard and fry them slowly over low heat until fragrant
Add 500ml of braise sauce left over from the previous braised duck episode and 500ml of water
Add half a teaspoon of five spice powder, a tablespoon of rock sugar and half a teaspoon of salt
Boil it up first with medium heat
When the sauce starts to boil, put in the marinated pork belly, pork skin, chicken feet and boiled eggs
Turn to medium heat and simmer for an hour
02:17 How To Prepare The Chilli Sauce
Blend 3 red chillies and fry them in 2 tablespoons of oil
Stir fry until it has changed color, add a tablespoon of tamarind water, sprinkle some salt and sugar
Stir fry for a minute and you can pick it up
02:38 How To Prepare Garlic Sauce
Use 20 g of garlic, 60 ml white vinegar, 1 tablespoon sugar and 1/2 teaspoon salt, blend them
02:55 How To Adjust The Thickness Of The Braise Sauce
After the sauce has been brewed for an entire hour, first pick up all the ingredients and spices
Do some tasting, adjust to the desired taste with the right amount of salt and sugar
Prepare a bowl of cornstarch water (2 tbsp cornstarch + 250ml water)
Stir the sauce and at the same time slowly pour down the cornstarch water to thicken the sauce until your preferred thickness
In a similar fashion, stir the sauce when pouring in the egg to make egg stripes
03:54 Plating
Cut the braised pork belly, pork skin, marinated eggs and fish cakes
Boil bean sprouts, yellow noodles and rice noodles
Done
#檳城美食 #馬來西亞菜 #滷味
[材料]
五花肉一塊 350克
豬皮一塊
生抽一湯匙
老抽一湯匙
五香粉半茶匙
雞腳十隻
肥豬肉一塊
鹽
乾蔥頭
魚餅
桂皮一根
八角兩粒
丁香三粒
滷汁膽 （上期煮滷鴨留落來的滷汁） 500ml
清水 500ml
五香粉半茶匙
冰糖一湯匙
鹽半茶匙
烚熟的雞蛋
紅辣椒三條
羅望子水一湯匙
蒜頭 20 克
白醋 60 毫升
糖一湯匙
鹽半茶匙
生粉水 （比例 生粉 2 湯匙 + 水 250 毫升）
蛋一粒
[做法]
醃五花肉
洗乾淨五花肉，印乾水
用一湯匙生抽和老抽，半茶匙五香粉，醃半小時
處理雞腳
洗乾淨雞腳，把爪剪掉
炸豬油和做豬油渣
把肥豬肉切丁，然後炸成豬油和豬油渣
灑點鹽，讓它有點底味，炸到金黃色便把它撈起
炸乾蔥頭
切點乾蔥頭，用剛才炸好的豬油去炸它
看到它轉淺金黃色，便要把它撈起
把油瀝乾
煎兩塊魚餅
開始滷
洗乾淨桂皮，八角和丁香
放一湯匙豬油，用細火慢慢把它們炒香
落一碗上期煮滷鴨留落來的滷汁 500ml，加一碗清水 500ml
還有半茶匙五香粉，一湯匙冰糖和半茶匙的鹽
用中火先把它滾起
滾起後把剛才醃好了的五花肉，豬皮，雞腳和烚熟的雞蛋下去
轉中細火滷一小時
準備辣椒醬
切 3 條紅辣椒再攪碎，用兩湯匙的油把它炒香
炒到已經變了顏色就加一湯匙羅望子水，灑些鹽和糖
炒多一分鐘便可以撈起
準備蒜水
蒜頭 20 克 加 60 ml白醋，一湯匙糖和半茶匙鹽用攪拌機打碎
調滷汁濃稠度
滷汁已經滷了整個小時後，先撈起全部材料和香料
試味，用適量的鹽和糖調到合意的味道
預先調好一碗生粉水 （生粉 2 湯匙 + 250ml 水）
然後分數次，一邊攪拌，一邊慢慢倒下去
把生雞蛋慢慢團團轉般放下去，同時用筷子攪它，成為蛋花
擺盤
把剛才滷了的五花肉、豬皮、滷蛋和魚餅切好
烚芽菜，黃麵和米粉
完成擺盤
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我們叫做 Go Chopsticks 因為
筷子是一對的，代表我們同心為你帶來美食
而 Go 就是不局限於語言，地域，文化，而是用行動到各地探索美食
如果對您有幫助，請給我們一個鼓勵 👍
每一個讚都是我們持續創作的動力 ❤️
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