Category Archives: Pork

We’re eating… Poached Eggs (and Eggs Benedict/Florentine)

Hello, it’s Sunday again! Are you already heading out to cafes to have your brunch fix? If not, you might still be in time to make some Hollandaise sauce and poached eggs for a homemade Eggs Benedict / Florentine or with steamed asparagus :D Last week we had a step by step recipe to making Hollandaise sauce, so this week we’ll try to demonstrate the poaching of eggs. However, as I am not 100% expert at poaching eggs yet, I will not post up the recipe. I have a friend LY who used to poach eggs repeatedly until he mastered it and it took… Quite many attempts? Poaching eggs is definitely a science! For now, here are some brief but imprecise steps to poaching eggs: Continue reading

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Step By Step Recipe: Singapore Fried Prawn Noodles / Hokkien Mee (福建炒虾面)

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Last week at TummyTroll we made our very own Prawn Noodle Soup from scratch: The soup stock alone took almost 2 days, and we made enough soup stock to feed more than 20 people at a party! There was still half a pot of soup stock left and that was enough reason for us to fry up some Singapore Fried Prawn Noodles, or Hokkien Mee, the next day! Although we did not manage to find the thick rice vermicelli, or bee hoon, that is more commonly used in the favourite local dish, we used the thin variety and it was still a delicious plate of noodles due to the flavourful soup stock base, fresh ingredients, and the spicy sambal chilli with a kick! All that was missing was perhaps the opeh leaf for the extra touch of authenticity, and the wok hei for that extra  oomph! Nonetheless here is the recipe to one of Singapore’s most beloved hawker dishes: Continue reading

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Step-By-Step Recipe: Penang Prawn Noodle Soup / Hae Mee (虾面汤)

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After having studied in the UK for almost two and a half years now, I still think about hawker food back home on those cold lonely days but the cravings are usually curbed after I attempt to make some dishes from scratch (think our recent Bak Chor Mee or Kaya Puffs from a little while ago). Prawn noodles, however, was something I never put myself to – It is Hae Mee (prawn noodles in the Hokkien dialect) for goodness sake! It’s not just something that can be made out of a Prima Paste packet (well you can, but it won’t quite be the same). In my heart it has a certain artisanal quality that I never thought could be recreated at home unless highly skilled and truly desperate. Hence, when TummyTroll was put to the task of making Hae Mee for a party of 20 over people, we were elated at the prospects of eating authentic prawn noodles, but also fearful: What if our prawns were not fresh enough? What if the soup turned out to be tasteless?

Well, as we have discovered, all these worries were unfounded… Clichéd as it might seem, as long as you put in sufficient hours and effort, prawn noodles, or any other seemingly arduous dish would always turn out good, as it did here! If amateur student cooks like us can make Hae Mee from scratch, everyone else can definitely do it too! We hope that this step by step recipe would serve as a useful photo guide for all the homesick souls out there who are craving a bowl of prawn noodles! Enjoy :) Continue reading

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Step-By-Step Recipe: Minced Meat Noodle / Bak Chor Mee (肉脞面)

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Bak Chor Mee, which means “minced meat noodles” in the Chinese Hokkien dialect, is often hailed the unsung hero of Singapore’s hawker food scene. A typical tourist in Singapore would definitely try to have a taste of Chilli Crab, Chicken Rice and even Char Kway Teow (Fried Flat Rice Noodles) – But Bak Chor Mee? Who would go out of the way to try minced meat noodles and list it on their “Top 10 Must Dos” in Singapore? Perhaps, noodles tossed in a myriad of seasonings and topped with random condiments might not make this dish sound the most exciting: After all, such variations could be found all over South East Asia and even East Asia. So what makes this humble food that used to be sold from street-side carts so special?

The answer is: It is really one of the most uniquely Singaporean dishes we can find. There are always similar versions of whatever can be found in Singapore in other neighbouring countries like Malaysia, Indonesia, Thailand et cetera (just think the regional Satay or different types of Laksa in every state of Malaysia). But minced pork noodles the way we eat it in Singapore, can hardly be found in the same form anywhere else in the world (well correct me if I am wrong, but that’s what my research tells me!) And if you ask any Singaporean what their favourite Singaporean hawker food dishes are, Bak Chor Mee is probably one that pops up often enough.

Today, TummyTroll aims to recreate a taste of home by making Bak Chor Mee in our very own kitchen in the United Kingdom. We are definitely not your Tai Hwa or Seng Kee, but we think our rendition is authentic enough to please the average Singapore’s tastebuds (which are not that easy to please at all if you ask me haha). We hope you’ll enjoy our step by step guide to making Bak Chor Mee at home, illustrated with photos of the process and some tips along the way – Makan! :)

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Step-By-Step Recipe: Oven Baked Stuffed Pork Chop with Sour Cream & Parsley

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Pork chops are delicious. They’re relatively easy to make and hard to go wrong with – Almost everything seems to go well with a slab of juicy pork loin steak… But that’s also the problem. It gets boring making pork chops after a few times. If you, like me, have run out of creativity experimenting with different marinades and sauces for a basic pork chop, why not try stuffing these thick meat slabs with something, anything? It makes the humble pork chop infinitely more interesting and doubly delicious! :) Continue reading

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We’re eating… Paprika Pork Loin Chops (with Cheddar Sauce)

In a highly globalized country like Singapore, we grow up with all kinds of international cuisine readily available to us no matter at $3 or $300 per meal. There’s an interesting phenomenon of how we execute a “Singapore-style” take on certain foreign cuisines. American and European cuisines are commonly lumped together as “Western Food”, and we have since adapted these into our own versions, the most prolific being Hainanese-Western cuisine (with the likes of Prince Cafe, The Ship etc). There’s a long history behind this interesting evolution but we’ll leave that for the history books. We’ll just focus on the food for now! Continue reading

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We’re eating…Bacon-wrapped Chicken

fat = flavourMore often than not, chicken breasts are tough, dry and tasteless, which is attributed to their lack of fats. An intuitive solution to this will be to cook it in loads of fat. The choice of fats here is strips of streaky bacon, and well, you can’t really go wrong with bacon, can you? Continue reading

We’re eating: Chicarrón / Pork Rind / Fried Lard Bits (猪油 / 猪油渣)

What makes Char Kway Teow glistening smooth?
What makes Kuala Lumpur’s Hokkien Mee irresistibly fragrant?
What makes an exceptional Bak Chor Mee stand out from a mere good one?

It is… (I don’t want to break your hearts but I have to say it)… Lard. I know the health-conscious readers are probably going to skip this post right away, but hold on – Lard isn’t all that bad. It surely isn’t an angel, but it’s not a devil either. In fact, lard lends an unforgettable and distinctive flavour to many dishes unbeknownst to most people. The silky smooth hot soup in a basket Xiao Long Bao probably contains more lard than a big bowl of Bak Chor Mee.

This is Part III of our special Chai Tao Kway Week at TummyTroll, and one might wonder if this is even necessary – Do we really see lard in our Chai Tao Kway? The answer is yes, as it used to be prepared with lard, but more hawkers have opted for vegetable oil since then for health concerns. Lard is hardly used these days, but we have included it nonetheless! Enjoy :)

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Happy Bento: Lemon Thyme-Mustard Roast Pork Tongue Sandwich with Fresh Tarragon

I was considerably amused to find out how some readers presume I make everything from scratch – Think my own homemade bolognese sauces, vinaigrettes or even noodles. I think I need to start growing rice in my hall gardens soon to prove these people right, haha! Occasionally I have oddly demented pleasures like making my own marshmallows without any special equipment but I assure you those days are rare. I really wish I could live like in the olden days and not rely on any pre-made ingredients. The biggest deterrent? Time, or the lack of it *sigh*. Now, if only my law textbooks could stop taking my attention away, these bad boys…

However, there’s one thing I try to make on my own most of the time. A sandwich! A good sandwich I’d pack for lunch when I have short breaks in between lessons with too little time for a proper meal at a cafe or restaurant. And let’s face it, meals in the UK are just too expensive for anyone who’s not willing to pay more than 5 pounds for a decent satiating lunch or dinner. Why not pack your own then? I take a lot of pride in making myself fast and nutritious meals at a fraction of the prices outside… Plus, I get to make much more interesting sandwiches that aren’t conventionally available. #tumtianhui and I are both fans of packing our own meals. Hence our new Happy Bento series will document our packed meals (of course, we try not to show you the boring ham and cheese too much)… We’re proud to kick off this series with Lemon Thyme-Mustard Roast Pork Tongue Sandwich with Fresh Tarragon!

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CHEAT! / Step-By-Step: Roast Pork Tongue in Lemon Thyme Mustard, with Fresh Tarragon

Pork… Tongue?! The mere mention of eating any tongue should send shivers down your spine if you’re not an adventurous eater. At the top of my head I can think of a good friend #ahweng who will refuse to eat this no matter how delicious. Like many others she doesn’t eat anything beyond the usual cuts. Pig Liver – No? Chicken Feet – No? Beef Tripe – No no no! What more… Pork Tongue.

I am quite game for unusual cuts of meat and innards although I am not too much of an adventurous diner myself. I really wasn’t planning on trying Pork Tongue any time soon  until I saw it at the supermarket going at a reduced price of 19pence. I just imagined it crying out to me on the supermarket shelf: “Buy me…! Experiment with me…! Even I can taste good…!”

…. Drama Mama. It’s actually a British favourite in sandwiches. My experimental instincts in me were raging and I was quite egged to handle this special ingredient differently – And voila! A roast dish reminiscent of a fine dining appetizer. For the extremely low prices, this is also going into our All Reduced recipes. Including the (reduced) herbs and seasoning, it costs a mere 30pence per person approximately! This is “fine-dining” with an affordable twist! How sweet can life get?

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