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Back to mum’s Home-Cooked Dinner. She braised a pot of pig’s trotters and pork bellies with shiitake mushrooms 🍄🟫 and garlic. 🧄 The reason for cooking both parts of the pig is because sis doesn’t like trotter. Mum also likes to buy fishcakes to fry which she later sliced up. I also added a little bit of kimchi to my plate to spice thing up. 😄
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Mmm, cinnamon-vanilla candied almonds! So delicious around the winter holidays (or whenever)! And they're easy enough to make that I can whip up a batch with no problems!
It's more of a self-correcting process than a recipe. If you put in too much sugar, you'll end up with spiced sugar left over in the pan for coffee or other uses!
I'm no chef, but this is what I do:
Take a frying pan and add a cup of white sugar, "enough" cinnamon and vanilla, and enough water to liquefy it all. Set heat to medium-high and throw in a pound of raw almonds (shelled). Start stirring, coating all almonds. Once it starts bubbling, turn it down to medium. Don't stop stirring! The syrup will thicken and "catch," but you keep stirring until they dry and release. It probably takes about 10 minutes or so of stirring.
My second batch includes 5-spice powder, inspired by @katlieu's recipes.
And, hot off the stove top and in the foreground: the 5-spice almonds! Same recipe as the original, but I substituted 5-spice powder for half the cinnamon. It's a subtle difference in flavor, but it's tasty!
Cheese and crackers go well with grapes marinated in a homemade syrup spiced with Chinese five-spice.
Five-spice fruit salad
N is for Ngohiong! Ngohiong is a popular Bisaya fried spring roll whose key flavor is five-spice powder: a combination of cinnamon, fennel seeds, star anise, Sichuan pepper, and cloves.
It is mixed with bits of singkamas and or ubod, garlic, onions and ground pork and wrapped in lumpia wrapper, often battered to add extra crispiness. Remove the pork and make it vegetarian or vegan! Artprint: https://society6.com/product/n-is-for-ngohiong_print
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Mum is cooking Dinner today and she bought pig’s heart which she sliced and stir-fried with bitter gourd, eggs 🥚 and tomato. 🍅 Unfortunately, the pig’s heart is too tough even though mum sliced it thin. There are also leftovers braised pig’s trotters plus I took half a steak of the fried batang 🐟 (Spanish Mackerel) to go with my purple and white rice.
Mum bought Braised Duck Rice (卤鸭饭)from Chong Pang Food Centre. A deboned braised duck drumstick 🍗 sits over the braised rice. She also got me braised bean curd and egg 🥚 to go with the rice. A couple of cucumber slices and the spicy sambal chilli 🌶 paste completed the meal.
For herself, mum got the Braised Duck Porridge (卤鸭粥) or congee. Rice is boiled in plenty of water until it softens, creating a thick, creamy consistency. To impart flavours to the plain congee, the dark, rich and mellow braising gravy is added along with deboned duck meat and braised peanuts. 🥜
We are still on mum’s cooking today. The Braised Pork & Mushroom are leftovers from last night. Newly added dishes are the braised hard-boiled egg 🥚 and Kang Kong (空心菜) stir-fry. The water spinach 🌿 (Ipomoea aquatica) is cooked with minced pork and garlic.
