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Monday, 14 July 2014


"LU NUK" in Hock Chiew is braised pork.

This is one of my husband's favorite dish,
prepared by her mom.

Many of his siblings also missed this dish.

The preparation is time consuming 
but the end result is delicious!

You will like the thick and tasty gravy.

1 chicken thigh (with skin on, mine removed by mistake)
1 piece pork belly
1 Tbsp oil
6 pips garlic 
few pepper seeds (crushed)
1 star anise
2 cloves
2 Tbsp sugar
dark soya sauce for colour
light soya sauce to taste

1) heat oil in kuali
2) add garlic, fry awhile
3) add chicken thigh and pork chunks
4) turning the pieces to brown the sides (to get the nice fragrant)
5) pour 1 cup of water round the sides of the kuali
6) add the rest of the ingredients
7) cover & simmer 
8) turn the pieces & add more water to make sure there is gravy (about 1 cup)
9) if the chopsticks can go through the meat it is cooked
10) slice the meat when cool to the touch.

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