Brown Sugar Roast Pork 红糖烧肉 – Stove Or Buffalo Smart Cooker Method

I must admit I have a love hate relationship with Pork Belly.  I love to eat it and yet terrified to eat at the same time as I’m suppose to be on a clean and healthy diet, but I still couldn’t resist the temptation to pinch some from the bowl, the meat is so tender and sweet, and it really goes very well with a bowl of hot fluffy rice! Feeling guilty now! LOL.


450g pork belly

1 stalk spring onion (cut into section)

5 slices ginger

1 cinnamon stick

1 piece star anise

1/4 teaspoon Sichuan peppercorn

4 bay leaves

About 800ml Water (must cover the the pork about 2cm higher)

3 tablespoon brown sugar

100ml shaoxing wine

1/2 Dark soy sauce

1/2 teaspoon salt



Stove Method:

Clean the pork belly and cut into pieces

Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside

Heat up a non stick pan, put in the pork belly, skin side down and fry till it sizzled, turn over and fry till color changed
Add in the ginger and spring onion and fry till fragrant
Add in the water, seasoning and spice pack and bring to a boil
When boiled, reduce to low heat and simmer till pork is tender and sauce is thicken
Remove to a deep serving dish and garnish with coriander leaves and serve with rice.

Buffalo Smart Cooker Method:

Clean the pork belly and cut into pieces

Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside

Select “QUICK COOK” function follow by “START” button, place the pork in, skin face downward, close the lid and let it heat up for 3 min, open the lid and you should hear a sizzling sound, turn the pork over and cook for another 3 min

 When the time is up, open the lid, add in the spring onion and ginger and stir fry (using a wooden ladle) till fragrant

Add in the seasoning, water and the spice pack, mix well

Close the lid, change to “STEAM” function, adjust the cooking time to 1 hour 30 min, press “START” to cook

Open the lid 1 hour later, add in salt and close the lid, cook till water becomes till thicken


Spicy Ma Po Tofu 四川麻婆豆腐

This is one of my youngest son favorite dish, so much so that he can eat at least half of it all by himself in one sitting! Another winner!


500g (2 packet) Egg tofu

200g minced pork

1 tsp minced ginger

100g Water

3 tbsp / or to taste Lee Kum Kee brand Chili Bean Sauce (Toban Djan)

1 tbsp oil

2 tbsp cooking wine

1/2 tsp / or to taste light soya sauce
For thickening:

1 tablespoon Tapioca flour mix with 1 tablespoon water

Chopped spring onion

1. In a non stick pot, heat oil, fry ginger till fragrant

2. Add in minced pork and fry till color change

3. Add in the chili bean sauce and fry till well mix

4. Add in water and bring it to boil

5. Add in the tofu then break it up to small pieces using your ladle

6. Add in the cooking wine, soy sauce and let it simmer till cooked. Thicken with corn flour mixture

7. Add in spring onion mix well, dish up. Serve with hot rice

阿嬷肉卷 Grandma Minced Pork Beancurd Roll This

This is my Mother-in-law’s signature dish, which is the most sort after by her children, grandchildren and relatives alike. Usually, my Mother-in-law will only prepare this dish during Chinese New Year, but today, the family get together to celebrate my Father-in-law’s 75 years old birthday celebration, so she decided to cook this dish as it is also my father-in-law’s favourite dish. When my Father in law smiles and gives a thumbs up, it is worth all the effort!

My Mother-in-law often get requests for the recipe, but being an experienced Chef, she doesn’t have measurements on the ingredients. In order to be able to pass down this family traditional dish to the next generation, with the help of my Mother-in-law, here is the recipe. Hope you enjoy this dish as much as our families.

Make 16 rolls

Ingredients A:

500g minced pork

250g water chestnut, diced

300g prawn, diced

60g shredded carrots

1 eggs, beaten

1 big onions – diced

6 pieces cream crackers ( 苏打饼 ), crushed (put in last)


1 packet of dried bean curd skin (less salt), cut into 20cm x 11cm


2 to 2 1/2 tablespoon light soy sauce, or to taste

1 tablespoon sugar

1 teaspoon salt

1 teaspoon corn flour

1/2 teaspoon pepper


1. Put ingredient A and seasoning in a large mixing bowl and mix well and marinade for 30mins

2. Follow the shape of the sheet and cut into pieces OR cut into 20cm x 11cm

3. Use a damp cloth to lightly wipe the bean curd skin (to soften the skin)

4. Take 80g of meat mixture and place it onto the skin

5. Fold the two side of the skin then roll up, remove to a plate and set aside. Repeat step 3 to 5 till all mixture is finished.

6. Heat oil in wok till smoke arise. Reduced heat then put in the meat roll

7. Deep fry till golden brown

8. Dish up and drain well and leave to cool slightly before cutting into bite size and serve warm or cold

NOTE: If you prefer a less oily option:

9. Deep fry till half cooked (light brown) and leave to cool completely.

10. Cut into bite size, line a baking paper on the basket and air fry at 180°C for 8 to 10min or till cooked and golden brown

11. Serve warm or cold.

NOTE For advance cooking or freezing:

1.Deep fry till half cook (See step 9), dish up and drain dry

2. Put into a container and put in the fridge for next day use or can be put in freezer and freezer for up to 1 month

3. Thaw the frozen roll in the fridge overnight (if is from the freezer)

4. Cut into bite size, air fry or deep fry till cooked and golden brown. Serve

NOTE: It is advisable to just cook 1 roll to try is the seasoning to your liking before you proceed to make all the meat rolls.

Orange Sweet and Sour Crispy Pork 橙汁咕老肉

Serve 4 – 6


600g pork shoulder, cut into cubes

5 tablespoons cornstarch 

2 cup oil for deep frying 

1 large onion, cut into cubes

100g red bell pepper, cut into cubes

100g cucumber, cut into cubes


1/2 teaspoon Bi-carb

2 teaspoon light soy sauce

2 teaspoon shaoxing wine 

50g corn flour

Sauce: – mix well in a bowl

1/2 teaspoon salt

1/2 tablespoon corn flour

100g ketchup

200g fresh orange juice

15g brown sugar

30g water


1. Cut pork shoulder into bite size and mix well with 1/2 teaspoon bi-carb, leave in the fridge overnight (this is to soften the meat)

2. One hour before cooking, add in the remaining (except the corn flour) In the meantime, cut the vegetables into bite size and set aside

3. Heat oil for deep frying
4. Coat the meat with corn flour, shake off the excess flour and deep fry till golden brown, remove to a plate and set aside

5. Heat wok with 1 tablespoon oil, and fry onion till fragrant
add in the vegetables and fry for a while

6. Add in the pork, follow by the sauce and cook till sauce is thicken, dish up and serve with rice.

Babi Tempra – Pork With Lime And Soy – Thermomix Method And Stove Method


This recipe is from one of my Thermomix cook book.  When I cook this dish, I didn’t expect my youngest son to like it so much that he ask me to cook again the next day.  I uses bottle lime instead of fresh lime, as unlike in Singapore, the fresh lime is very expensive in Perth.  This is definitely another keeper!


2 tablespoon oil

6 shallots, peeled

3 cloves garlic

3 fresh red long chilies, halved

100g lime juice

60g palm sugar

50g dark soy sauce

1 kg collar butt, large cube

1/4 teaspoon salt


Thermomix Method:

1. Place oil into TM bowl and heat for 3 min / Varoma temperature / speed 1

2. Add shallots and garlic and chop for 3 sec / speed 5. Sauté for 5 min Varoma temperature / speed 2


3. Add chilies and chop for 3 sec / speed 5. Sauté for another 5 min Varoma temperature / speed 2

4. Add remaining ingredients and cook for 60 min / 90°C / reverse / speed spoon / measuring cup off


5. Serve with steam rice

Stove Method:

1. Chop the galic, shallots, chill and set aside.

2. Heat oil in wok and fry the shallots, garlic and chili till frangrant 

3. Add remaining ingredients and bring to a boil, reduce heat and simmer till meat is soft to your liking

4. Serve hot with rice.

Braised Pork Belly With Cabbage 蒜香花肉焖包菜

Ingredients: (A)

600g pork belly

1 tablespoons oil

1 clove garlic, sliced

1 star anise
Ingredient (B):

1 tablespoons oil

1 teaspoon chopped garlic

300g cabbage, shredded

1 carrot, shredded

2 stalk spring onion, cut into small section


500ml water

3 tablespoons light soy sauce

1/4 teaspoon salt

1 teaspoon sugar

1/2 teaspoon dark soy sauce


Put pork belly in boiling water and cook for 10 min. Dish up, wash and cut into thick pieces

 Heat up 1 tablespoons oil and sauté garlic and star anise till aromatic.

Add in pork belly and fry well
Add in the seasoning and bring to boil. Lower the heat and continue to simmer for 1/2 hour or until meat is tender

Heat up 1 tablespoons oil in a clean wok and sauté garlic until fragrant, add cabbage and fry till cabbage is cook to your liking , add carrot and spring onion and fry well

Add pork belly and gravy and stir well. Serve with rice.

Fried Minced Pork With Dried Prawns 浙醋炒肉碎

Tonight we will be attending a X’Mas party, but the 2 boys will be home alone, I took out a packet of minced pork to thaw this morning before I leave for my workout, but have got no idea what to do with it. So after lunch, I took out a few cook book and randomly flipping the book, and found this simple, quick and easy dish to prepare.  Dinner settled! Job done for today!

2 tablespoon oil

2 teaspoon chopped garlic

3 chili padi, chopped (optional)

20g dried prawns

20 pieces curry leaf

500g minced meat

1 tablespoon Chinese black vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoon shaoxing wine

180ml water

Boiled vegetables of your choice.

Soak the dried prawns in water for 10 min
In the meantime, in a wok, bring water to a boil and add in some oil and salt and blanched the vegetable till cooked, dish up and set aside
Heat oil and saute garlic and dried prawns till aromatic I

Add in chili padi and curry leave and stir fry till aromatic

Lastly add in minced meat, seasoning and stir fry until cooked.
Dish up and serve