I mixed in chocolate chips after I put the bread in the pan for baking.

The easiest way to make crispy pork belly. This method is as simple as it gets. Doesn't require mountains of salt and you don't need to dry out the skin in the fridge for 12-24 hours like a lot of other recipes tell you to do.

Perfectly light & crispy skin pork belly everytime!

Things you'll need:

1~1.5kg fresh pork belly A little salt Pot with boiling water An air fryer

Method:

Fresh pork belly is best. Boil for 40mins, remove and rest. Pat belly dry and preheat air fryer at 200c.

Using a fork, poke a gazillion holes in the skin. When you think you have poked enough holes, poke some more.

Flip and cut a few slits 3/4 way through the meat. Season with salt and any other spices you want.

Flip back over and pat the skin as try as possible. Lightly season with salt and place in air fryer at 200c.

Roast for 40mins or until golden and crispy.

Rest for a few mins, portion up and enjoy!

A detailed video and step by step guide available here:

https://youtu.be/ge7spWPrPwE

Give this a go! Juicy and very crispy every time!

NOTE: forgot to mention in the video but make sure you place air fryer by an open window as the skin will pop causing fat to touch the heating element which will cause a little smoke. It's completely normal for it to pop, so don't be alarmed when it happens.

1/4 LB of Ziti 3/4 C of Canned Artichoke Hearts, cut in 1x1 inch squares (approximately) 1/8 C of Sun Dried Tomato, roughly chopped Approx 16 fl oz Chicken Stock 2 t salt Black pepper to taste 1/8 C of Basil, roughly chopped 1/4 C Parmesan, grated

Put chicken stock, salt, and ziti in a saucepan or shallow pot. The ziti should basically be just covered, about 1/2 inch of stock above the ziti. Let boil for about 12 minutes, or until al dente.

Stir in the sun dried tomato and continue to let reduce until there is only enough liquid to coat the pasta. It should become a thicker liquid, but not too thick.

Then, stir in the artichokes and add the parmesan; keep stirring.

When the texture of the sauce feels right to you, add in the basil.

Taste, and adjust for flavor with salt and pepper and serve!

One of my favorite Teochew dishes to eat for breakfast or as a snack. You can steam or pan fry them, but I prefer to pan fry them for the texture!

Ingredients & simplified steps are below.

Teochew w/ Chinese & English subs: https://youtu.be/lNnrKddllRs Vietnamese w/ Viet & English subs: https://youtu.be/RZfxqvwClg4

Ingredients: 1 cup rice flour ½ cup glutinous rice flour ½ cup tapioca flour ¼ tsp salt 1 cup boil water 1 lb chives ½ lb ground pork 2 tbs oil 1 tbs chicken stock ½ tsp black ground pepper 2 cloves of garlic

Simplified steps:

1. Mix ground pork with all the spices above
2. Cut chives and mix with the pork
3. Mix all 3 types of flour together with hot water to make the dough
4. Cut into 12 pieces and roll them out in wrappers
5. Fill the wrappers with 1 spoon of pork&chives filling
6. Steam for 10 mins
7. Pan fry for 3 mins
8. Enjoy :)

Recipe: 1 lb pork shoulder, sliced thin (about 1/4 inch thick, 1 inch wide, 4 inch length) 2 tbs oyster sauce 4 tbs soy sauce 2 tbs hoisin sauce 2 tbs sugar 6 cloves garlic minced 1 tbs oil 1 tsp black pepper

Marinate overnight for best flavor or at least 4hrs. Skewer the shoulder in a zig zag accordion style onto a skewer. Cook on grill til charred with nice color.

Recipe: 1-1.5 lb pork butt 2 tbs fish sauce 2 tbs oyster sauce 2 tbs sweet soy sauce 2 tbs sugar 6 cloves garlic minced 2 stalks lemongrass minced 1 tbs oil 1 tsp black pepper

Marinate overnight for best flavor or at least 4hrs. Cook 18mins 375.

BANANA BREAD MUFFINS + MOCHI 🌟

the muffins turned out soft, buttery, and fluffy with a crisp outside and a gooey, chewy mochi center

i barely waited for this to cool down and may have scalded my fingertips but it was soooo worth it

banana bread recipe: https://www.facebook.com/groups/subtleasiancooking/permalink/3463503326998447/

mochi from this recipe: https://www.facebook.com/groups/subtleasiancooking/permalink/3513992578616188/

I increased the lemon juice to 4 T.

This is for the nai su mian bao top.

Double the Nai Su mixture - do not use the topping - use the topping for the pineapple buns above.

Backlog

https://cooking.nytimes.com/recipes/1018684-classic-tiramisu

https://kirbiecravings.com/crispy-salt-and-pepper-tofu/

https://asianinspirations.com.au/recipes/peanut-glutinous-rice-ball-loh-mai-chee/

https://www.tablefortwoblog.com/strawberry-sponge-cake/

https://healthynibblesandbits.com/how-to-make-bubble-tea/

https://www.google.com/amp/s/eatchofood.com/blog/2018/10/1/pan-seared-cheung-fun-noodle-rolls%3Fformat%3Damp

https://www.contemplatingsweets.com/hawaiian-butter-mochi/

https://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/

https://www.gimmesomeoven.com/swedish-cinnamon-buns-kanelbullar/

https://www.seriouseats.com/recipes/2020/04/hand-pulled-lamian-noodles.html

https://www.chinasichuanfood.com/dumpling-wrappers/

https://www.yeprecipes.com/img-hujiao-bing--taiwanese-pork-pepper-buns--837.htm

https://www.angsarap.net/2017/09/27/glutinous-rice-dumplings/

https://food52.com/recipes/10923-sweet-and-savory-dumpling

https://omnivorescookbook.com/chinese-scallion-pancakes/

https://www.nutfreewok.com/dim-sum-beef-rice-noodle/

https://redhousespice.com/har-gow-crystal-prawn-dumplings/

https://rasamalaysia.com/steamed-buns/

https://whattocooktoday.com/chee-cheong-fun-steamed-rice-rolls.html