Recipe Malaysia

Ingredients: 1kg of streaky pork (cut every pieces into 10cm x 30cm), 600g of yam (peeled and slice into thin rectangular shape), 1 garlic (chopped), 4 read shallots (chopped), 2 pieces of fermented red beancurb, soup stock (1200ml), five spices powder, dark thick soy sauce, light soy sauce, oyster sauce, sesame oil and pepper (appropriate).

Cooking Tips:
1. Use boilling stock soup, boil all cut streaky pork until medium rare. Lift out the pork. Keep the cooked soup.
2. Lightly fry the thin rectangular yam with some garlic and 3 teaspoons of five spices powder.
3. Marinate all streaky pork with dark thick soy sauce.
4. Deeply fry the skin of the meat until is cripsy.
5. Lift up. And then put all fried pork into the just cooked soup again until the meat become soften. Again, slice pork thickness into 1/2 cm.
6. Heat up the wok with 2 tablespoons of cooking oil. Fry chopped garlic, red shallots and fermented red beancurb together until fragrant.
7. Add in all sliced meat again and braise it till gravy become densely.
8. Separately put the materials and gravy into big bowl. Set it aside first.
9. Arrange with 1 piece yam followed by 1 streaky pork (or use pandan leaf ties each other) into a big plate. Repeating the same procedures till meat and yam are finished to arrange in plate.
10. Pour ready gravy on top of meat. Steam it over a charcoal fire for 1.5 hours.
11. Dish out. Add in appropriate sesame oil to steamed meat.
12. Ready to serve.

Ingredients to prepare rice: 5 cups of rice (wash and clean the white rice, and soak in water for about 30 minutes, drain rice after that), 2 tablespoon of cooking oil, 1/2 teaspoon of chopped garlic and 1/2 teaspoon of chopped shallots.

Ingredients to prepare thunder tea soup: 500g of fried peanuts (peel off fried peanut skin), 1 cup of fried dried anchovies, 200g of mint leaves and appropriate tea leaves.

Ingredients to prepare main dishes: 600g of long bean, 600g of sio pek chye, 600g of chye sim, 600g of star gooseberry, 300g of green shallots (finely chopped), 8 pieces of bean curb (cut into small cube shape), 1 bowl of mixed chopped garlic and dried shrimp (400g).

Ingredients to prepare side dish: 2 tablespoon of chopped garlic, 500g of minced white radish, 200g of dried shrimp and 600g of fried peanuts (peel off fried peanut skin).

Cooking Tips (To prepare rice):
1. Add in 2 tablespoons of cooking oil into wok, fry chopped shallots and garlic till fragrant.
2. Then continue fry with 5 cups white rice for about 10 minutes.
3. Rice up. Put appropriate water then cook the rice.

Cooking Tips (To prepare thunder tea soup):
1. Blend all ingredients of thunder tea soup with 1 small cup of water.
2. Simply add boiling water in and with appropriate quantity of blended ingredients to ready thunder tea soup.

Cooking Tips (To prepare main dishes)
1. Deep fry the bean curb cubes over low flame until golden brown color.
2. Heat up the wok with 2 tablespoon of cooking oil. Then add in 2 tablespoon of chopped garlic and dried shrimp, stir fry green shallots with fried bean curb. When the dish almost to cook, add a dash of salt and light soy sauce. Dish up.
3. Add 2 tablespoon of cooking oil, add in 2 tablespoon of chopped garlic and dried shrimps and lightly stir fry with the chopped long beans. Stir well with a dash of salt and light soy sauce. Dish up.
4. Repeating the same procedures as mentioned in no.3 to prepare sio pek chye, star gooseberry and chye sim.

Cooking Tips (To prepare side dish)
1. To overflow excess salty from radish. It is good to soak the white radish in water for about 15 minutes before fry.
2. Add in 2 tablespoons of cooking oil, stir fry chopped garlic and shrimps with minced radish. Dish up.
3. Deep fry the shrimp until fragrant.

To serve: You can mix it serve with soup and rice or scoop portions of the accompanying main dishes and side dish as picture shown.