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BRAISED PORK BELLY RICE AT ORIENTAL DUCK RICE, MAXWELL MARKET

I’ve always had this thought that, if you’re a hawker and you hang something out for display, it pretty much is the best you have.

More so when you have beautiful braised pork belly to hang out and be proud about! So heck, I decided to go hardcore sinful and try their braised pork belly rice today.

Previously I tried their Kway Zup and duck rice. Both were awesome with the rich aromatic piggy lor zup (braise sauce). Not the type to be overdoing it with spices, the way i like it..In my opinion it tasted even better than the Braised Trotters i had at Chinatown FC. There’s this indescribable piggy aroma.

Anyway i ordered myself a plate of Braised Pork Belly Rice (卤肉饭) with the option of plain/Yam Rice, from which I chose the latter la, more flavour. Damn It was good! For $3, i was given a generous helping of braised pork belly. It has been braised to the extent whereby some parts of the skin are almost black in colour. The porkbelly here is the melt-in-your-mouth type.. the fatty part disintegrates the moment it went in my mouth. The lean part still has some bite.

Definitely one of the most under-rated stalls in Maxwell and currently, my favourite Lor piggy stall!

BUTA SHIO KOJI JYU – OOTOYA

The Japanese restaurant Ootoya, prettty know for their rice sets, are normally the only japanese food place in Orchard Central that you’d have to queue up for. Since we were there the other day, might as well go in to try something new right?

Let’s skip the boring stuff and get to the food – i ordered Grilled Pork Loin with Shio Kouji. This Comes with sauce made with of fermented rice, salt and malt which you can drizzle on the pork and rice. Very exotic.

The photo on the menu was what caught my attention. In the beginning I was kind of … skeptical, but wow, when it was served, did it smell GOOD. On the first bite, you can literally taste the savoury char-grilled flavour. Thumbs up there. The tenderloin was tender (literally) and had a mix of some meaty fats which I absolutely enjoyed. The ala carte rice set comes with some thinly shredded vegetables and a mashed potato salad. Top up $3 more for a bowl of miso soup, pickles and chawanmushi. Not a bad deal eh?

Then comes the miso –  This tasted savoury.. and sweet (almost like the taste of Chinese red dates), and was brewed with carrots and radish chunks. On top of that, it was topped with grilled taupok! Interesting.

The chawanmushi was not fanciful. Good old flavours. This was served with a shrimp and a small shitake inside. The texture was smooth, and the broth used was flavourful. The Pickles were quite disappointing though. Was looking forward to some acidic pickles to cut some of the grease from the pork loin. But it was kinda bland and tasteless… meh.

Side note: The sumi tori jyu (grilled chicken set) was awesome too. (Not in picture) Nice char on the chicken but still moist and tender. It was also well marinated and tasted beautifully sweet and savoury.

Char Kway Teow – 炒粿條

Ingredients

1. ½ medium fish cake
2. 60g chives (cut into 5cm)
3. 60g bean sprouts (with ends removed)
4. ½ chinese preserved sausage
5. 50g fresh cockles shelled
6. 2 tbsp pork lard
7. 2 tbsp minced garlic
8. 200g flat rice noodles
9. 50g yellow egg noodles
10. 1 egg
11. 1 tbsp dark soy sauce
12. 2 tbsp kecap manis
13. 1 tbsp sambal chili paste

Instructions

1. Slice 1/2 a fish cake
2. Cut 60g of chives into 5cm length
3. Slice 1/2 a chinese preserved sausage diagonally
4. Add 2 tbsp pork lard to hot pan
5. 2 tbsp minced garlic
6. Add 200g flat rice noodles with 50g yellow egg noodles
7. Add fish cake and sausage
8. Add 1 tbsp dark soy sauce, 2 tbsp kecap manis, 1 tbsp sambal chili paste, and stir-fry until noodles are well coated
9. Add 60g bean sprouts, chopped chives, and 1 beaten egg
10. Add 2 tbsp fresh cockles and stir-fry for another 20 seconds

Oyster omelette – 耗煎

https://www.youtube.com/watch?v=BqFAzdAJHAw

Omelette

1. 3 tbsp tapioca flour
2. 1 tbsp rice flour
3. pinch of salt
4. 100ml water
5. 2 eggs
6. 10 large oysters (fresh or frozen)
7. ¼ cup chopped spring onions
8. ¼ coriander leafy part

Seasoning mixture

1. 3 tbsp hua tiao chiew
2. 3 tbsp fish sauce
3. ½ tbsp light soya sauce

Instructions

1. Add in 3 tbsp tapioca flour
2. Add in 1 tbsp rice flour & a pinch of salt
3. Mix in 100ml water
4. Mix 3 tbsp hua tiao chiew with 3 tbsp fish sauce and 1/2 tbsp light soya sauce
5. Crack 2 eggs
6. Add 1 tbsp seasoning mixture
7. Add 3 tbsp pork lard to hot pan
8. Add flour batter ladle by ladle
9. Cook batter until crispy, then add half the beaten eggs
10. Toss to the other side
11. Add the remaining eggs
12. Break up the omelette slightly
13. Add 10 oysters to pan with 2 tbsp of seasoning mixture
14. Add 1 tsp pork lard
15. Cook oysters for 30 secs
16. Garnish with chopped spring onions and coriander leaves

https://www.youtube.com/watch?v=BqFAzdAJHAw

Sambal Sotong – 三峇烏賊

https://www.youtube.com/watch?v=VRo5ErXlays

Sambal Recipe

1. 20g dried chillies
2. 20g belacan
3. 80g red chillies
4. 150g shallots
5. 60g garlic
6. 40g lemongrass
7. 25g ginger
8. 40g palm sugar
9. 2 tbsp tamarind mixed with 3 tbsp hot water
10. 1 tsp salt
11. 100ml oil

Sotong

1. 1kg Sotong (squid)
2. 1 onions
3. 2 tomatoes
4. 1 tbsp sugar
5. 1 tsp salt
6. 2 tbsp oil
7. 1 banana leaf
8. 6 calamansi

Instructions

1. Cut 2 tomatoes each into eighths
2. Peel and slice an onion
3. Remove inners from 1kg of sotong and peel off the skin
4. Cut sotong into 1/2 inch rings
5. Add 2 tsp oil to pan
6. Add sliced onions, then tomatoes
7. Add 1 cup sambal paste
8. Add 50ml water, 1 tbsp sugar, 1 tsp salt
9. Add sotong rings
10. Cover and let it cook for 6-8 mins
11. Serve with calamansi

Otah Otah – 乌达乌达

https://www.youtube.com/watch?v=aRS73J1NLDk

Ingredients

1. 30 g dried chilies seeds removed
2. 30g lemongrass softpart only
3. 4 kaffir lime leaves
4. 250 g shallots
5. 25g galangal
6. 10 candlenuts
7. 20g belacan
8. 1 tbsp turmeric powder
9. ⅓ cup oil
10. 1 tbsp coriander powder
11. 1 tbsp sugar
12. 1 tsp salt
13. 400g batang fish meat / spanish mackerel
14. 200g of peeled prawns
15. 2 eggs
16. 100 ml coconut milk
17. oil for banana leafs
18. 12 banana leaves 26 cm by 18 cm
19. 24 x toothpick

Instructions

1. Remove seeds from 30g dried chillies
2. Then soak with hot water for 30 mins
3. Slice 30g lemongrass
4. Slice 4 kaffir lime leaves into thin strips
5. Add rehydrated chillies to food processor, together with 250g shallots, 25g galangal, sliced lemongrass, 10 candlenuts, 20g belacan, 1 tbsp turmeric powder and blend into a fine paste
6. Add paste to a pan heated with 1/3 cup oil
7. Add 1 tbsp coriander powder, 1 tbsp sugar, 1 tsp salt, and stir fry til oil starts to split
8. Set aside and let it cool down to room temperature
9. Add 400g of batang fish meat into food processor, with 200g of peeled prawns and blend into paste
10. Add 2 eggs, 100g coconut milk, all of the spice paste, kaffir lime leaves, and blemd them all together
11. Brush oil on the dull side of a 26cm by 18cm banana leaf
12. Add 2 spoonfuls of otak mix, and fold the sides of the banana leaf
13. Secure both ends of the leaf with toothpicks
14. Cook them on the grill for 5-6 mins on each side

Bak Chor Mee – 肉脞面

https://www.youtube.com/watch?v=EGOezxADJzs

Braised Mushrooms

1. 50 g dried shiitake mushrooms
2. 600 ml hot water
3. 30g rock sugar
4. 3 tbsp light soya sauce
5. 2 tbsp dark soya sauce
6. 3 tbsp oyster sauce
7. 1 tbsp fish sauce
8. 3 tbsp black vinegar
9. 2 tbsp sesame oil

Meat Broth

1. 1kg pork bones
2. 80g ikan bilis
3. 100g soya beans
4. 2 liter water
5. ½ tbsp sugar
6. 1 tbsp salt
7. Main: (4 servings)
8. 200g minced pork (marinated with 1 tbsp light soya sauce, ¼ tsp white pepper, ½ tsp cornstarch and 1 tsp sesame oil)
9. 100g lean pork sliced (marinated with 1 tsp light soya sauce, ⅛ tsp white pepper and ¼ tsp cornstarch)
10. 100g pork liver (marinated with 1 tsp light soya sauce, ⅛ tsp white pepper and ⅓ tsp cornstarch)
11. 300g mee pork
12. 10 pork meatballs
13. 60g bean sprouts (ends removed)
14. 4 large lettuce leaves
15. spring onions toppings
16. crisp pork lard toppings

Noodle per portion

1. 2 tbsp pork lard
2. 2 tsp light soya sauce
3. 1 tsp black vinegar (more if you like)
4. 1 tsp fish sauce
5. 3 tbsp braised mushroom sauce
6. 1 tsp sambal chili paste
7. 15g bean sprouts
8. 75g mee pok
9. 1 lettuce leaf
10. 50g minced pork
11. 25g sliced pork
12. 25g sliced pork liver
13. 2 pork meatballs
14. 2 tbsp braised mushrooms
15. spring onions toppings
16. crisp pork lard toppings

Instructions

1. Soak 50g dried mushrooms in 600ml hot water for 45 mins
2. Add 1kg pork bones to 2 litres pot of boiling water
3. Add 80g ikan bilis, 100g soya beans
4. Cover and let it boil for an hour
5. Pour the mushroom water into a crock pot
6. Slice mushroom into strips, then add to crock pot
7. Add 30g of rock sugar, 3 tbsp of light soya sauce, 2 tbsp of dark soya sauce, 3 tbsp oyster sauce, 1 tbsp fish sauce, 3 tbsp black vinegar, 2 tbsp sesame oil, braise for an least an hour
8. Slice 100g lean pork, 100g pork liver, and marinate both with 1 tsp light soya sauce, 1/8 tsp white pepper, 1/4 tsp cornstarch
9. Marinate 200g of minced pork with 1 tbsp light soya sauce, 1/4 tsp white pepper, 1/2 tsp cornstarch, 1 tsp sesame oil
10. Drain the pork broth and add 1/2 tbsp sugar, 1 tsp salt, pork meatballs
11. Take 50g marinated mince pork, 25g marinated lean pork, 25g marinated pork liver, and add a ladle of pork broth to seperate the minced pork
12. Add 75g mee pork to boiling water, and 15g bean sprouts
13. Add 2 tbsp pork lard to bowl, 2 tsp light soya sauce, 1 tsp black vinegar, 1 tsp fish sauce, 1 tsp sambal chili paste, 3 tbsp braised mushroom sauce
14. Boil pork toppings in broth for 1 min
15. Drain and add mee pork to bowl
16. Add pork toppings
17. Add lettuce, and braised mushrooms
18. Garnish with fried pork lard and spring onions

咕老肉 – Sweet and Sour Pork

Pork

1. 200g pork shoulder
2. 1 tsp light soy sauce
3. 1 tsp rice wine
4. 1 tsp corn flour

Batter

1. 1/2 cup plain flour
2. 1/4 cup corn flour
3. 1 tsp baking soda
4. pinch Salt
5. 1 tsp cooking oil
6. 1 egg
7. 1/2 cup water

Sauce

1. 2 tbsp ketchup
2. 1 tsp plum sauce
3. 1/2 tsp rice vinegar
4. 1/2 tsp worcestershire
5. 1 tsp oyster sauce
6. 1 tsp corn flour
7. 1 tsp sugar
8. 2 tbsp water
9. 1 clove of garlic
10. 1/2 red bell pepper
11. 1/2 green bell pepper
12. 2 pcs of pineapple rings

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