Friday, 2 July 2010
墨鱼焖花肉Cuttlefish Braised with Belly Pork
食谱取自：Y3K Recipes issue no.53
8 pips garlic
70g dried cuttlefish (soaked, snipped into pieces)
10 dried chillies (rinsed, drained)
600g belly pork (cut into pieces)
2 cubes fermented reddish beancurd
Seasoning: (mixed together)
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp glutinous rice wine
1. Heat pot with a little oil. Saute ingredient (A), add in fermented reddish beancurd, fry well.
2. Add in meat pieces, fry till colour changes. Next, add in seasoning, turn on high heat. Bring it to a boil. Cover wok, turn to low heat, braise for one hour till meat has softened.
Note: Unflip wok cover once in a while to check. If water has dried up, add in hot water as cold water hardens the meat. You can add or subtract ingredients and long braising time helps the dish to develop flavour.
Recipe extracted from: Y3K Recipes issue no.53