Pork Belly with Tamarind and Sweet Chilli Sauce Glaze And a Giveaway!

Tamarind glazed pork belly and Taylor's wine

I was contacted by  Taylors Wine  to try out their wines and to do a giveaway on my blog.  How can you say no to wine, so of course, I said yes!  One lucky reader gets a chance to win 2 bottles from Taylors Wine but more on that later.

Taylors wine is a family owned wine company in South Australia’s Clare Valley, that was born from a passion of producing exceptional, hand crafted wines.  I was lucky enough to try their Taylors Estate Gewurztraminer.  This wine has rose, musk and spice aromas, along with a palate that is crisp and zesty with lime and lychee flavours.  I wanted a dish that would compliment those flavours and had a look at their website where they list food and wine pairings.

Taylor's Wine

I came up with a recipe that was not only damn delicious but went really well with the Gewurztraminer.  I love pork and what better cut is there than pork belly?  I simmered the pork belly first and cooked it all the way through. I then placed in a hot oven to get that nice crunchy crackling on it.  I accidentally put the oven on the grill with fan function but didn’t realise until after an hour of cooking. But the crackling turned out perfect. At first I thought the glaze would soften the crackling but it didn’t.  It just gave it extra flavour.  One word. Winner!

Tamarind glazed pork belly and Taylor's wine2

Recipe:

  • 1.25kg pork belly
  • 1 tsp black peppercorns
  • 2 tbs salt
  • 4 bay leaves

Glaze:

  • 2 cloves garlic, crushed
  • 1 tsp minced ginger
  • 1/2 cup honey
  • 1/2 cup sweet chilli sauce
  • 1/4 cup tamarind puree
  • 1/4 cup brown sugar
  1. In a large pot, place pork belly and enough water to cover.  Add the salt, pepper and bay leaves.
  2. Bring to the boil and then simmer for 1.5 hours.
  3. Take the pork belly out and let it rest on a rack at room temperature for at least one hour.
  4. Preheat grill with fan function on your oven to 220degC
  5. Meanwhile mix all the ingredients for the glaze in a small bowl.  Place half aside into a small serving dish.
  6. Roast the pork belly for 20mins then turn down the temperature to 170degC for an hour and a half.
  7. Glaze the pork belly with your glaze mixture and let it roast for another 15 mins.
  8. Serve with the extra glaze for dipping.

Tamarind glazed pork belly and Taylor's wine3

To enter:

  • please leave a comment at the end of this post.
  • Australian residents only
  • You must be over the age of 18 to enter. Wine will be shipped out once proof of age has been secured.
  • Winner will be notified by email.
  • Competition ends midnight 14th March 2014
  • What are you waiting for?  Start commenting!

Bon appetite,

Cherrie

Kulinarya Cooking Club June 2012: Tapsilog. Breakfast of Champions.

This month’s theme for our Kulinarya Cooking Club is “Only in the Philippines”. Tina from Pinay in Texas Cooking Corner and I are hosting this month and we wanted to focus on unique dishes that can only be found in the Philippines.

Being a Filipina, I love my rice. Growing up, it would be normal for me to have rice three meals in a day. So I thought it natural for me to chose a rice dish for the theme.

I love rice for breakfast. To make a complete meal, add egg and a meat.

What makes this dish unique to the Philippines is the name. Tapsilog. Filipinos like to abbreviate or replace words with acronyms. Tapsilog comprises of Tapa (Tap) sinangag (si) and itlog (log).

Tapa is cured beef. It’s beef that’s been marinated overnight and in some cases, dried then fried. I like my tapa not dried as it can get tough and chewy when not done right. I left out the drying step.

Sinangag is garlic rice. I love it. It’s rice that has been fried with lots of garlic.

Itlog is egg. An oozy, runny egg is essential for this dish.

Recipe:

For the tapa:

  • 700g thinly sliced beef tenderloin. I used sizzling steak
  • 1/2 cup vinegar
  • 3tbs soy sauce
  • 1tbs mushroom or dark soy sauce
  • Pinch salt

Marinate the beef with the rest of the ingredients. Leave overnight or at least 4 hours.

To cook: in a large frying place the beef and marinade in. Let the beef simmer in the marinade until it dries out. Add some vegetable oil to the pan and gently fry until slightly browned and cooked through,

For the sinangag:

  • 3cups of uncooked rice
  • 1bulb of garlic, peeled and roughly chopped
  • Pinch salt

To cook: cook the rice by absorption method. When cooked set aside to cool a bit. You can also use left over rice from the day before. When ready, add a little vegetable oil in a wok and gently fry the garlic till lightly browned. Add the rice and mix thoroughly and add the salt. Turn the heat to low and leave the rice to fry a little and for the garlic to infuse through. Mix every couple of minutes.

Fry the egg to your liking.

Bon appetite,

Cherrie

Review of MSG and artificial colour free Coles Products PLUS giveaways

Coles has just announced that 100% of Coles brand food and drink products are now free from MSG (Monosodium Glutamate) and artificial colours. Products include confectionery, bakery, dairy, savoury snacks, marinades as well as many other food groups.

Having a young family, I am careful with what my children and husband eat. Like most Australian families, I try to give my family food that is not only free of additives and MSG but food that is cheap and most importantly tasty. Having young children, colour additives is one I really look out for. There has been studies that there are links between children and artifical colours in drinks and food. Colour additives can lead to hyperactivity. Having a 2 and a 5 year old, I don’t need help in that respect.

I was given the chance to taste test a few of their MSG and artificial colour free products. I was given to try out the Coles brand Mexican range.

Chicken burrito with corn. I used the Burrito kit with this meal. The seasoning I used on the chicken was full of flavour and the tortilla was flaky.

Pork, mushroom and spinach quesadilla. I used a packet of the tortillas. I found the size of the tortillas a perfect size to make these quesadillas. I served this with Mexican Grilled Corn inpsired by @IronChefShellie

Fish tacos with mango salsa. I used the taco kit which came with tacos, seasoning and salsa sauce. I don’t usually have fish tacos but I wanted to try it with the seasoning. I was expecting the seasoning to be too strong for the delicate fish but I found that it was a right balance.

Nachos. I used the corn chips and the Mild Mexican sauce. Hubby cooked his famous ChilliCon Carne with the can of tomatoes and Coles Mexican beans. The corn chips were full of flavour and crunch. The Mexican sauce was tangy and freshened up the chilli con carne.

All up, the family enjoyed our Mexican week of dinners. I would definitely use the Coles brand Mexican range again. I won’t be reaching out for that “yellow box” again.

For more information, you can go to the Coles website

As a reader of Sweet Cherrie Pie, you are able to win 1 of 3 packages of the MSG and artificial colour free Coles brand Mexican range.

The package is worth $25 and includes:

Coles Beans Mexican chilli
Coles Burrito Dinner Kit
Coles Burrito Tortilla 10 pack
Coles Mexican sauce
Coles Mexcian seasoning
Coles Taco Dinner Kit
Coles Corn chips
Coles Salsa

To enter:
1. Leave a comment below and answer this simple question. What is your ultimate Mexican meal?
2. Either “like” this page or tweet this post.
3. Competition ends AEDT midnight Saturday 31st March.
I will pick the 3 winners and will be notified by email and the package will be sent out by post.

Unfortunately, only Australian readers can enter.

Good luck!

Coles MSG and artificial colour free Mexcian range packages courtesy of Coles and Thrive PR.

Bon Appetite,
Cherrie

My Christmas 2011 in pictures: 3 days of eating

My three days of eating was full of not only food but was full of family, love and laughter.  

 

The past few months have been a really busy time. Christmas, this time has been dedicated to spending quality time with the family. Time goes so fast and I don’t want to miss any part of it. Working 7 days a week at the shop can make that a little difficult but I’ve learnt to make time for not only with my husband and children but also with my mum and dad. 

 

I hope everyone had a fantastic Christmas, just like me.
 

My Christmas celebrations started a month before. I held my annual Christmas Cocktail party for family. You can see the post here

 

I started my Christmas baking two weeks before the big day. I wanted the house to be filled with the smell of Christmas.  I found a recipe for cute mini chocolate pudding cookies. You can get the recipe here. With the left over cookie dough I made black and white cookies and tea cup cookies. 

I made mini gingerbread houses for the family to decorate. I think the children did a better job than I did.  

Christmas Eve
 

Noche Buena was held at my parent’s house. Dad worked hard on the barbequed lamb, pork and pork tocino (sweetened cured pork) and all was beautiful and delicious. Mum also had roasted chicken maryland and cooked up an amazing paella. Sis in law and I made salads to complete the feast. 

For dessert, my cousin brough along a box of sweet mangoes. Sis in law made a delicious chocolate and honey cashew bombe wtih mocha sauce. 

My contribution was a Christmas Wreath pavlova. I got the idea from Donna Hay’s Magazine, Christmas issue however, I decorated mine with fruit with Christmassy colours. 

Christmas Day
 

After the children opened their Christmas stocking presents, we started the day off with waffles with crispy bacon and maple syrup. Hubby made a buck’s fizz for me to drink while I cooked up breaky. 

The chidren then opened up their main presents. Santa was very kind to them this year. To see some of their presents, you can go to Deanna’s blog post here.
 

For our Christmas lunch, we had goose. I used Jamie Oliver’s recipe. So easy and so tasty. Our sides consisted of roast potatoes cooked in beef dripping, cauliflower cheese, corn cobs, pigs in a blanket, mashed swede and carrot and brussel sprouts with bacon. Needless to say, we were completely full after our lunch. 

For dessert, we had choc-honeycombe ice-cream pudding. A quick and easy cake, I adapted from super food ideas Magazine, December issue. Hubby also had my Christmas cake which I started 2 months ago. It’s the usual recipe I use, which you can get here, but I added chocolate chips to this one just to change it up a bit. 

For late supper, we had my home made country pate with Cheddar cheese and crustini. I made the pate about 4 days before. I try to make this every Christmas so it’s sort of a Christmas tradition in my house now. 

 

Boxing Day 

 

Boxing day is traditionally spent at my mother in law’s. As we don’t get to see her on Christmas day, the Moore families head over to her house to celebrate a late Christmas. She put on a lovely spread of roast turkey and ham, assorted roasted vegetables. As usual, we go home with full bellies. 

For dessert we had a mango cheesecake and a pavlova. Yum. 

As you can see my Christmas was fabulously filled with delicious food and fantastic company. 

 
 

I hope yours was the same. 

 
 

Happy New Year! 

 
 

Bon Appetite, 

Cherrie

Review: Steer Bar and Grill

Steer is a New York style Steak house.  They are very serious about their steak. You can tell they are when the waiter introduces you to their range of steak on a meat board.  It displays all their quality steaks for you to see to help you decide what to order.

The service is great and the waiters are friendly and attentative. The restaurant is dimly lit and gives off a trendy atmosphere.  You can eat a meal or just sit at the bar for a drink or two.  Hubby and I were there to eat.  And eat, we did.

Hubby and I started off with entrée.

I had Truffled Reuben Sandwich.  It consisted of a wagyu brisket, tuffled cabbage and Swiss cheese. The earthy aroma of the truffle was lovely. I couldn’t get enough of it.  Two pieces were not enough. This only made me more hungry.

Hubby had BBQ lamb ribs with pomegranate molasses, sesame seeds and tahini yoghurt.  It was sweet and tart and full of flavour. I think the size was too big for an entrée. It definitely wasn’t light but boy, was it tasty.

We also shared the House Smoked Bacon.  It was the best bacon we have ever had.  It was topped with house made BBQ sauce.  The smokiness was just right and not too over powering that the meaty bacon can still be tasted.  Fantastic.

For the mains, I went for the Short Beef Ribs on the bone.  It was sous vide for serveral hours then grilled to order.  It was tender and the flavour of the meat really came out.

Hubby had the 600gram Rib Eye.  It was cooked perfectly and was very tender. He enjoyed it very much but it was way too big for him.  He was very full after polishing it all off.

There were lots of sides to chose from. We couldn’t go pass the onion rings and the steak fries. We love brussel sprouts and since they are in season at the moment, we ordered roasted brussel sprouts with jamon.

Even though we were full to the brim we couldn’t leave without ordering dessert.  I had the Filled New York Donuts with espresso parfait. The parfait was very strong but the whole dish was delicious.

Hubby had the chocolate bourbon fondant with pecan praline ice cream.  The fondant was rich and gooey but the best part of the dish for me, was the ice cream.  It was creamy and the flavour of the praline stood out.

Hubby and I will definitley return for another steak dinner.  There are many chose from and I wouldn’t mind eating my way through the list.

Steer Bar and Grill on Urbanspoon

Steer Bar and Grill

641 Chapel Street,

South Yarra.

(03) 9040 1188

www.steerbarandgrill.com.au

Bon Appetite,

Cherrie

Cooking the books: Momofuku

So, this round of Cooking The Books lunch was Momofuku. The usual group of food bloggers turned up to lunch at the Cooking Space with their dishes in tow. In some case, their dish came in several bags.

Momofuku is the brain child of David Chang, a much celebrated , Michelin Starred Chef.  He has many restaurants and cafes branding the Momofuku name in New York.  Penny chose this book as it was definitely a challenge to cook from. Very different to the one we chose last time. I’m glad this book was chosen as it stretched my culinary skills, though I wasn’t completely happy at the time of cooking.  It was kinda stressful, actually.

Shellie and I teamed up to tackle two desserts. The Fried apple pie and Cereal milk. As we were the only ones providing dessert for the lunch, the pressure was on. Both desserts were about 4 pages each and included ingredients both Shellie and I have never heard of.  Thanks to twitter and google, we manage to get all the ingredients together and we accomplished what we thought was nearly impossible.

We needed  to be organised. Shellie started some components of the dish almost a week before hand and I made the apple pie filling a couple days before. The day before the lunch, Shellie came over and we tackled most of the components so we didn’t have to do much on the day.

 Even Deanna helped out by crunching the corn flakes.

On the day of the feast, everyone brought along their dishes and it all looked and tasted fantastic. Some recipes in the book were complicated while others were easier but consisted of a lot of ingredients.  I think even though some people had some initial problems with their dish of chose, we were all generally happy with how all the dishes turned out.

Take a look at what everyone cooked for the lunch.

Agnes made the infamous Momofuku pork buns

Kat made Marinated hanger steak Ssam witth red kimchi puree and ginger and spring onion sauce

Kat also made brussel sprouts with kimchi and bacon

April made Pork sausage, lemongrass Ssam, grilled with daikon, carrot, herbs and fish sauce vinaigrette

I-Hua and Aaron made roasted rice cakes and pork belly Ssam with mustard seed sauce

I-Hua and Aaron also made Momofuku Ramen

Penny made brick chicken

Thanh made Pan roasted Dry-Aged Rib-eye

After meat filled lunch, we managed to squeeze a little dessert in.

Penny also made blueberry and cream cookies

Cereal Milk with Avocado puree, Chocolate-Hazelnut thing

and Caramelized Cornflakes

Shellie and I decided to serve the cereal milk first as it only need to be assembled and plated. There were mixed reactions to this dish as there were a lot of components and some people didn’t like all of it.  I think the avocado threw some people off and didn’t know if it actually goes with the rest of the dish. Personally, I didn’t mind the cereal milk and the crunchy cornflakes.

Fried Apple Pie with Cinnamon Dust, Miso Butterscotch

and Soured Cream Ice Cream

For our apple pie, we had to deep fry the frozen apple pies. I was really nervous about it as there were holes in the pastry and the thought of deep frying was terrifying.  In the end, it turn out well though I think we may have put too much filling as it was bursting out of the pastry.  The taste was fantastic.  I think I will try this again without all the other components.

As usual, we all  ate too much.  I think we chant that after every lunch we have but why have a feast if we don’t eat till our belly’s burst?

Bon Appetite,

Cherrie

Cooking the Books – David Thompson’s Thai Street Food.

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Cooking the Books was started by a group of food bloggers on twitter.  It’s a lunch where a cookbook is chosen and everyone brings along a dish that they made from that cookbook.  This is actually the third cooking the books lunch.  I missed out on the first one because I was sick and the second one because I was holidaying at Lindeman Island with my family.

This time round the cookbook chosen was Thai Street Food by David Thompson.

I was happy to host the lunch at my house.  I was more than happy to open my house and kitchen to what I knew was going to be a feast.

I decided to make Madtarbark with beef with cucumber relish.  I chose this recipe because the ingredient list wasn’t as long as most of the dishes in the book and it looked delicious.  I made the dough the night before and left it overnight to steep in the oil. I was quite nervous that the dough would not turn out.  The recipe calls for the dough to be stretched out by fingers and being flung out onto an oiled surface, but for the less dexterous a rolling pin can be used.  Needless to say, I used a rolling pin.  I also tweaked the recipe a little.  I added a little more beef and also added holy basil because I love the smell and taste of the herb.

It was a great lunch.  Below is what everyone else brought along.

Kat from Urban Cook’s Journal made Pat Thai
Kat from Urban Cook’s Journal also made Green Papaya Salad (Som dtam malakor)
Thanh from I eat therefore I am made Deep fried cured pork ribs (Naem sii krong muu tort)
Kat from Spatula, Spoon and Saturday made Grilled pork skewers (Muu Bing)
Agnes from Off My Spork made Chiang Mai curried noodles and chicken (Kao soi gai)
Michele from Iron Chef Shellie made Wonton and barbeque pork soup (Gioo nahm muu daeng)
April from My food trail made braised pork hock with star anise (Khaa muu parlow)
April’s hubby and I digging into the bone marrow from April’s dish.  YUM!
The Thai Fest
For dessert, Shellie also made an Orange chiffon cake
I made a Filipino chiffon cake with cheese (Quezo chiffon mini cupcakes)
(to be posted soon)

Matarbark Recipe


Dough Recipe
1/4 tsp salt
125g self raising flour
1/2 egg (about 30g), lightly beaten
15g butter, broken into small pieces
1/2 cup oil

Filling 
2 tbs chopped red shallots
good pinch of salt
1 tbs chopped garlic
1 tbs chopped ginger
1 heaped tbs curry powder (recipe below)
100g  minced beef (I used 140g)
2 tbs fish sauce, to taste (I used 1 tbs of Filipino fish sauce)
pinch of white sugar
1 smal white onion, quite finely sliced
3 tbs chopped spring onions
2 tbs chopped coriander
1 handful of holy basil.
1 egg beaten

Curry powder (makes about 1/2 cup.  You can store in the fridge)
5 long dried chillies
1 tsp black peppercorns
1 1/2 tbs coriander seeds
1 tbs cumin seeds
1 tbs cloves
1 tsp fennel seeds
4 green cardamom pods
2 tbs turmeric powder
1 1/2 tbs ground ginger

1.  To make the curry powder, place the whole spices in a ginder or mortar and pestle and grind to a powder.  Add the tumeric and ginger then pass the powder through a sieve.

2.  Make the dough.  Mix the salt into 1/4 cup of water.  Sieve the flour into a bowl and make a well in the centre.  Add the egg, stirring to form a crumbly dough, then gradually work in the salted water.  Knead for about 15 minutes until the dough is smooth and soft.  Transfer to a bowl that has been rubbed with a little of the butter and leave to rest for about an hour.
3.  Roll the dough between cupped hands and then divide into 3 equal sized balls and roll a little to smooth their surface.  Return them to the bowl and cover in the oil and dot with the butter pieces.  Cover and leave for at least 3 hours or overnight.
4.  Meanwhile, make the filling, using a pestle and mortar, pound the shallots with the salt then add the garlic and ginger.  Pound to a fine paste.  Stir in the curry powder.

5.  Fry the paste in a frying pan with 2 tablespoons of the oil.  Fry until fragrant then add the minced beef and cook for 4 minutes, stirring to prevent it from clumping.  Season with the fish sauce and sugar.  Allow to cool, then stir in both the onions, coriander and egg.

6.  Oil the bench and hands well with some of the oil.  Take out on of the dough balls and press against the bench with two or three fingers, spreading the dough to make a disk about 15cm in diameter.  Now, cast the dough by holding one edge of the disk and, using a throwing motion, stretch it until it is really thin and transparent.  If you want, you can also use a rolling pin (like me)

7.  Heat a large frying pan ad melt a smear of the oil in it, then carefully lay the pastry in the pan.  Let it cook for a moment then place a third of the filling in the center, pressing down to flatten and spread it.  Fold opposite sides of the pastry into the center, then repeat with the other two sides.  Make sure the each flap overlaps to secure the filling inside.  Continue to cook until the both sides are golden brown.
8.  Allow to cool slightly, then cut into squares.  Serve warm with cucumber relish.

Cucumber Relish
1/4 cup white vinegar
1/4 cup white sugar
1/2 tsp salt
1 small cucumber. quartered and sliced
3 red shallots, coarsely sliced
1/2 long red chilli, chopped
1 tbs chopped coriander
1.  Simmer the vinegar, sugar and salt with a few tablespoons of water until the sugar has dissolved.
2.  Take off the heat and allow to cool.  (This syrup can be made in advanced and be kept in the fridge indefinitely)
3.  Just before serving, stir in the cucumber, shallots, chilli and chopped coriander.
A the end of the lunch, much food was eaten, much wine was consumed and best of all, much laughter was had.  Everyone left for home with full tummies and eagerly looking forward to our next Cooking The Books lunch.

Bon Appetitie,
Cherrie