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Sunday Night Roast

06 May

Opps, it’s almost another Sunday and we haven’t posted what we had LAST Sunday! I think we got totally distracted by the daily screenings of Masterchef…YES! I am using Masterchef as an excuse! If you watched it…how good was yesterday’s episode? It was their time to showcase what they could cook and most of the dishes were so different – all of them looked amazing and a far cry from that one episode of Masterchef USA that I watched (terrible plating). I thought Billy’s (Asian, from Sydney, food blogger, designer) twice cooked pork belly looked great – and was so happy that they posted his recipe up online! I think we will definitely try it one day…

Coincidentally, we Esthey cooked pork last Sunday too…once again, Esthey was the Iron Chef who cooked most of the dishes that made up our Sunday night feast. We had less people this week – many were away, some were sick etc, but the amount of food remained the same – funny that huh.

Sunday Night feast BBQ Pork Roast Pork Tofu CAbbage soup

Esthey made Roast Pork – and this is what I gleamed from Sammy was the process; it was marinated with five spice powder and the skin part was covered in salt (for the crackle); people sometimes boil the pork first before putting it in the oven. When it came out, the skin wasn’t that crispy so what Esthey did was pan fry the skin a little to crisp it up a bit. The result? Crunchy pork crackle with tender meat…yummm…definitely a contender to Chinese Restaurants that’s for sure!

Roast Pork Siu Yok

She also made BBQ Pork, or also known as Char siu (can anyone guess the theme by now?) – which she marinated with Char Siu sauce and put into the oven – we realized that it’s better to use the Pork Belly for Char Siu because it makes it more tender. And would be better to have 2 ovens, because of the different temperatures that the meat has to be cooked. No matter – still tasted good anyway! Just dry in some bits, but someone (DEB!) happily picked on the dry bits 🙂

Esthey also made (along with the two pork dishes), a HUGE pot of soup, a tofu dish and a token vegetable dish in the form of cabbage. Phew, I feel tired just talking about it, let alone cooking it – so well done Esthey, you are indeed a Kitchen Superwoman! 🙂

Tofu with Coriander

Meanwhile, Sammy used leftover green apples to make a quick apple crumble…was delish! 🙂 You can find a recipe of apple crumble here.

 Apples with cinnamon before the crumble

It is a great dessert to make, especially when you are short of time and have leftover apples, pears or rhubarb lying around 🙂 We added some leftover oats that were meant for a souffle, which was great because it added that crunch to the crumble layer. And of course, we topped it off with vanilla ice-cream – match made in heaven!

Apple Crumble with Ice-Cream

And then we sat down to our meal whilst we watched the premiere of Masterchef Australia (Season 3)..which is shaping up to be quite an interesting season – what with a middle-aged flirty mum, a gorgeously cute 62 year old man, not one but 2 food bloggers, and the rise of another Jono…! An interesting mix of people, and very entertaining to watch at this stage…and all in Week 1! Can’t wait for Masterclass tonight..this is where we pick up a lot of handy tips in the kitchen…who’s watching with me?

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2 Comments

Posted by on May 6, 2011 in Malaysian, Sunday Night Theme

 

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2 responses to “Sunday Night Roast

  1. Rebecca Tham

    May 6, 2011 at 3:42 pm

    not sure about pork belly for char siew! it needs to be a marbled meat rather than ‘layered’.

    For crispy pork skin on siew yuk, the skin has to be really really dry (pop in a frost free fridge overnight and pat dry), skin needs to be slashed/poked very thoroughly before rubbing salt in it, and if roasting is not enough to fully crackle once the meat is cooked, pop the whole thing skin up under the oven grill (skin will crackle satisfyingly)

     
    • crystarr

      May 6, 2011 at 3:59 pm

      Really? We’ve always cooked char siew with pork belly – you should try it one day. It is AWESOME 🙂 but good points on the roast pork..will definitely keep them in mind the next time we do that…thanks!!

       

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