Pig Trotter & Ginger Vinegar stew

Pig trotter & Ginger vinegar stew is one of traditional confinement dishes for new mothers. It helps to keep the mother's body warm & expel wind after labor. It is one of my favourite dish during my confinement days too. The pig's trotter are so tender and succulent after many hours of cooking in the tasty sweet black vinegar. There are many different ways of preparing this dish, I am going to use my mother's way today. The steps are not complicated. Anyway, you don't need to be a new mother to enjoy this nostalgic Pig trotter & ginger vinegar stew. :)

The moist & tender pig trotter. :)

Pig Trotter & Ginger Vinegar stew
(Serving for 6-8pax)
Recipe by Taglicious's mum

• 1.8kg pig trotters (2 pcs of pig's front feet)
• 750ml sweetened black vinegar (I used Feng He Garden's black vinegar)
• 3-4 tablespoons sesame oil
• 400g old ginger 
• 350ml water
• 8 hard boiled eggs
• Salt to taste (optional)

Steps

1. Blanch the pig trotters with hot boiling water and wash it clean with tap water. Set aside.
2. Use a large casserole or claypot to sauteed the gingers with sesame oil for 5 mins or till frangrance.
3. Add in 750 ml sweetened black vinegar & 300 ml water and bring it to boil.
4. Add in the pig trotters and simmer under low fire for 2 hrs.
5. Add in hard boiled eggs and simmer under low fire for another 30 mins and it it ready to serve.

Note/tips:

1. Request the butcher for pig's front legs as it is more meaty.
2. For confinement, you can cook the black vinegar with ginger & sesame oil 1-2 weeks before for stronger flavor.

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Cheers & stay well!

Loves, TAGlicious

Korean Seafood Pancake

Breakfast at home on weekend are common in my house. I love having breakfast with them together and love to look at their satisfying face eating with the food I prepared for them. Today is no exceptional, Hot crispy and chewy Pancake is served on Sunday morning.

Top the pancakes with chilli sauce & mayonnaise,

So crispy & chewy & yummy! :)

Korean Seafood Pancake

Serving for 3

Recipe adapt from CJ Pancake mix

Ingredients 

• 200g Korean Pancake mix
• 340ml water
• 150g squids
• 150g shrimps
• 50g chives
• Black pepper to taste
• Oil for Pan fry

Steps(refer to pictorial for better understanding)

1. Cut, wash & rinse the squids, shrimps & chives.
2. Add in the Pancake mix & water on a mixing bowl. Mix it well.
3. Add in all rinsed squids, shrimps & chives, black pepper to the mixture and mix them together. 
4. Heat up your pan with oil.
5. Put the mixed batter with ingredients in the pan and start frying it. 
6. Pan fried the pancake for 5 mins each side or till both sides are golden brown.
7. Ready to serve with your favourite sauces.

Note:

• I bought the pancake mix from the supermarket (NTUC).

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Cheers & stay well!

Loves, TAGlicious