Hwee Ju's cook book

Ingredients 2 pound (1½ kg) pork butt, cut into thick strips Marinade 4 Tbsp oyster sauce 4 Tbsp char siew sauce (preferable Lee Kum Kee brand) 2 Tbsp soya sauce 1 tsp sesame oil 3 Tbsp sugar 1 Tbsp Chinese wine 1 Tbsp five spice powder Glaze : 1 tablespoon honey mixed with leftover marinate sauce Method 1. Marinate pork with marinating sauce overnight or for at least 4 hours. 2. Grill or bake (350F) or barbecue the pork basting with honey mixed with leftover marinade and turning often to prevent burning. 3. Bake about 20-30min until it cooked, remove and slice. 4. Serve with rice or noodles.

I was tempted by my friends here for being try on the siew yoke again. I was success this time after I've read so many recipes and combine it all together. Of course avoid the last failed lesson... this is what I had done! Ingredients 2 strips of belly pork with rind preferably 2 inches wide x 8 inches length 4 bamboo skewers 1 tsp salt 1 tsp oil (A): 2 cups water + 2 tbsp vinegar (for scalding the rind) (B): 1 tsp Chinese five-spice powder 1 tsp garlic powder 1/2 tsp sugar Method 1. Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture. Wipe dry. Skewer the belly pork strip. 2. Scored the skin with very sharp knife like how you would scored the diamond cut o the squid. Then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave uncovered, rind side up in the room temperature for 12-24hrs to dry out the rind. 3. Turn on oven to 450F, rub the rind with oil, and bake for 20 minutes rind side up. 4. Thereafter

INGREDIENTS: Beef cheeks (cut into 6cm cubes) 800g Garlic (whole/deep-fried) 10 cloves Chinese dates 5 pcs Ginger (2cm cubes) 50g Coriander 100g Spring onion 50g Cinnamon stick 1 pc Star aniseed 2 pcs White radish (peeled and sliced) 8 stalks Vegetable (xiao bai cai) 8 stalks SEASONING: Chicken consomme 2l Bean paste 2 tbs Oyster sauce 3 tbs Rock sugar 15g Dark soy sauce 1 tbs Chinese wine (Hua tiao jiu) 5 tbs METHOD: 1. Blanch beef cheeks in hot water for 20 seconds to clean them thoroughly. 2. Place blanched beef cheeks, white radish, Chinese dates, ginger, coriander, spring onion, cinnamon stick and star aniseed into a large pot, pour in chicken consomme and bring to boil 3 Add the rest of seasoning and simmer on low heat. After about 40 minutes, remove the white radish and set aside. After about two hours, remove the beef cheeks. 4. Arrange the beef cheeks on top of the white radish on a plate. Bring the sauce to boil. Add 1 tsp of cornstarch mixed with 2