I’ve already moved my wordpress blog to another blog site as wordpress blog is too slow. Almost all existing recipes and new ones are posted HERE. Please change your links as well. My apologies for any inconvineances caused. Thank you very much. Hope to see you all there.🙂
I hope this will be set a reminder to us to value what is really important in our life! Don’t take your loved ones for granted!
I was sitting on a beach one summer day, watching two children, a boy and a girl, playing in the sand. They were hard at work building an elaborate sandcastle by the water’s edge, with gates and towers and moats and internal passages.
Just when they had nearly finished their project, a big wave came along and knocked it down, reducing it to a heap of wet sand. I expected the children to burst into tears, devastated by what had happened to all their hard work. But they surprised me. Instead, they ran up the shore away from the water, laughing and holding hands, and sat down to build another castle. I realized that they had taught me an important lesson.
All the things in our lives, all the complicated structures we spent so much time and energy creating, are built on sand. Only our relationships to other people endure. Sooner or later, the wave will come along and knock down what we have worked so hard to build up. When that happens, only the person who has somebody’s hand to hold will be able to laugh.
This recipe is from Cheat Eat’s blog.
The recipe here is a Thai version and one of my favourite. It features the most basic of Thai flavours: pepper coriander paste and fish sauce. The gravy is sweeter due to the generous use of palm sugar while the melt in the mouth pork belly is savory, sweet, peppery and garlicky. If no one is there to stop me, I would have eaten all the pork belly together with 2 big bowls of gravy covered rice and really hate myself for the rest of the month.
500g pork belly with skin, cut into thick pieces
2 tbsp oil
½ tbsp white peppercorns
1 tbsp coriander roots (if unavailable, use the stem)
1 tbsp garlic
4 tbsp fish sauce
2 tbsp dark soy sauce
4 tbsp palm sugar (if unavailable, use dark brown sugar)
3 cups water
Using a mortar and pestle or food processor, grind the white peppercorns, coriander roots and garlic into a fine paste.
Heat a sturdy pan with a lid, add oil and lightly brown the pork belly over medium heat. Remove from pan and set aside.
Using the same pan, stir fry the pepper and coriander paste over low heat till fragrant. Add the fish sauce, dark soy sauce, palm sugar and ¼ cup water. Turn the heat up to medium and bring the sauce to a boil. Add the pork belly, stirring to coat every piece of meat with the sauce.
Add the remaining water to the pan, bring the sauce to boil again. Turn down to low heat and half cover the pan. Simmer until the liquid is reduced by half and the pork belly is tender. This will take about 1 to 1½ hour.
The sauce can be used on other cuts of pork, chicken, eggs, pressed tofu and deep fried tofu.