Air fry roasted pork belly

Finally, before i forgot, better note down the recipe I used for my successful roasted pork belly. Really yums, skin crispy ... whole plate gone with wind within 5-10 minutes.

I am using the recipe from this site.

https://purplebowl.blogspot.com/2015/06/airfry-roasted-pork-belly-siu-yuk-recipe.html?m=1&fbclid=IwAR22qVetnMhF-ZQSy1ltvV7t1DwyLjuON20OfYPh1J10oNn_cfcb4mBpbK0

In fact, I do not need to 'boil' the pork.. straight to the air fryer once marinated and air dry the surface. 

25-30 min with 180 degree, followed by another 10-15 min with 200 degree and Ta La!! DONE!!

------------------------------------------

Recently found another recipe

Few cut on the skin

190 degree

1. put hot/normal water (easy cleaning) , 5 minute

2. put the pork in with salt - 35 min 

200 degree

1. take out the salt + aluminium = 25 min

2. another 5 min

南乳燜牛筋牛腩

Source from http://www.christinesrecipes.com/2012/10/beef-tenderloin-and-brisket-stew.html

I love this dish.. I had tried this recipe few times. Frankly speaking, I seldom cook beef , but due to my regular body check-up report, I lack of ion.. is extremely low.. Well, GP advise to take the supplementary which make my stomach unwell.. Thus, the good way is to get more 'natural ion' from the food then... Now, beef will be a frequent dish appear for the dinner :)

I like beef tendon, but seldom buy brisket.. so this dish is good to clear the meat from my fridge. Stewed dish will make the meat very tender and easier for kids and 'old man' to eat too..hahaha.. 

I need to note this down else I have to always go back to Christine blog to search again..

Here come the ingredients:

材料:

• 牛腩（去肥膏切粗塊） 900克 
• 牛筋（切段） 500克
• 薑片 4片
• 南乳（用匙羹壓爛） 4至5磚
• 磨豉醬 1湯匙
• 水 4量杯（務要蓋過牛筋）
• 冰糖（約大拇指大小） 20克
• 紅蘿蔔/白蘿蔔（切粗塊） 1條

汁料:

• 生抽（醬油）2茶匙
• 粟粉（玉米粉）2茶匙
• 蠔油 2茶匙
• 水 2湯匙
• 鹽 酌量

做法: 

1. 把牛腩和牛筋分別用滾水煮 3分鐘，去血水。撈起沖水洗淨，瀝乾水分。
2. 用一大的厚底鍋子燒熱油，用中火爆香薑片，南乳和磨豉醬。倒進牛腩和牛筋，炒勻，約5分鐘。加水和冰糖，煮滾後加蓋，轉中小火，燜至牛筋軟稔，約3小時。如有需要，中途可加沸水。加紅蘿蔔或白蘿蔔，繼續煮約20分鐘。拌入汁料，煮至自己喜歡的濃稠度，即成。

Well, you can always refer back her blog for more details :)

p/s: photo later... going to cook tonight.

海南鸡饭-辣椒

I cook this quite frequent for dinner as it's very easy to handle and kids love it... but without the significant Hainan chili sauce , this dish will not fully completed :)

Ingredients:
3 Chillies, top and seeds removed
1 slice Ginger
4 glove Garlic, skin removed
Juice of 3 limes
5 tablespoon of chicken broth

How to do it:
Blend all ingredients together, till smooth.

Note:
Add more chilli if you prefer it to be more spicy.
Add less broth if you prefer it to be thicker.

I got the chili recipe from wokkingmum blog, which i had tried few times, the outcomes fully satisfied ...

南瓜炆排骨

Butternut, known to be the best pumpkin in Australia ... My kids not really like pumpkin, so i alway look for some pumpkin recipe to get them had it w/o their awareness... hehe... this is one of it..

材料：

• 南瓜 330克
• 排骨 320克
• 蒜蓉豆豉醬 2茶匙
• 水 適量

醃料：

• 生抽（醬油） 2茶匙
• 糖 1/2茶匙
• 粟粉 1茶匙
• 紹酒 1/2茶匙
• 麻油、胡椒粉各少許

埋獻（芶次）：

• 生抽（醬油） 1茶匙
• 糖 1/2茶匙
• 粟粉 1茶匙
• 水 2湯匙
• 麻油 少許

做法：

1. 把排骨洗凈，瀝乾水份，用醃料醃約30分鐘，備用。
2. 南瓜洗凈，去籽切件，待用。
3. 燒熱油鑊，爆香蒜蓉豆豉醬，下醃好的排骨，煎炒至表面微黃。倒進南瓜，兜炒片刻後，倒進適量的水，用大火煮滾（煮開）後，轉中慢火煮至所有材料軟身，排骨熟透。但小心南瓜煮得太爛。埋獻（打芶）上碟，趁熱供食。

溫馨提示：

1. 南瓜不用去皮，更有營養，炆起來不容易爛開。不過，如果不喜歡，當然切皮也無妨。
2. 如果喜歡排骨較軟身，可以煎炒至微黃後，加少許水，先煮一會至軟身。然後才加入南瓜。這樣，排骨軟，南瓜又不太爛了

更多内容: http://www.christinesrecipes.com/2008/10/braised-pork-ribs-with-pumpkin.html#ixzz2HBMpcZCi