Kong Ba Bao (扣肉包）

Kong Ba Bao (扣肉包）

(Made 10pcs)

Recipe by TAGlicious

• 600g pork belly
• 60ml Feng He Garden Light Soy sauce
• 2 tablespoon Feng He Garden Dark sauce
• 1.5cups water
• 2 tablespoon oil
• 6 cloves garlic
• 2 cloves small red onion
• 2 stalks small chilli (optional)
• One bunch of coriander
• 10 plain Kong Ba buns (I used store bought and steam before serve)

Steps:
1. Blanch the pork belly with hot water. Wash clean and set aside for later use.
2. Heat up a pot and add oil to sautéed the onions and garlic.
3. Add in pork belly with skin face down and let it pan fried for 3 mins.
4. Add in FHG light soy sauce, dark sauce, water and mix well.
5. Add in the coriander leaf and let it boil. Once boil, lower down the fire and let it simmer cook for 45mins.
6. After 45 mins, I cook out the pork belly and slice it to 10 pcs (slice as per u preferred)
7. Put the sliced pork belly back to the pot of sauce and simmer cook for another 10 mins. It's ready to serve with steamed buns! Enjoy

Note:
1. I used Feng He Garden sauce, it belong to thicker and sweeter taste so I didn't add any sugar to the gravy. Please adjust accordingly if u are using other brands
2. Interested to purchase Feng He Garden, please check out here : http://fenghegarden.com/partners/

Disclaimer: This is not a sponsored post by Feng He Garden. I shared with all my favorite sauces only.

HAKKA Abacus Seeds, 算盘子

我老妈是客家人, 算盘子是客家人的家乡菜. 妈妈在我小的时候都会煮给我们吃.

吃着吃着都爱上了着道菜. 你很难在外面买到, 竟使买到了也不一定好吃. 今天就让我分享这简单食谱.

This is a HAKKA dish that my mother always love to make for us when we are young. Simply love the chewy and bouncy texture of these abacus seeds. Though you need a little more steps to make these, it worth the effort. Do give this simple recipe a try and enjoy this yummy dish at home with your loved one.

TAGlicious 祝大家财源滚滚、钱包满满！

HAKKA abacus seeds, 算盘子

(Serve 3-4paxs)

Recipe by TAGlicious

Ingredients

• 260g yam
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 60g tapioca starch

Steps:

1. Remove the skin of the yam.
2. Cut the yam into small pieces and steamed it for 30mins under high fire.
3. Mashed it finely when it is still hot.
4. Add in the sesame oil and salt and mix well.
5. While the mashed yam mixture is still hot/warm. Add in the tapioca flour gradually (depend on the yam water content) and form a soft smooth dough.
6. Roll them into small balls and press it using your fingers like a mini coins.
7. Boil a pot of water and cook them. When the abacus seeds float on the water, scoop it out and put them into a pot of cold water.
8. Set aside to stir fry later.

• For stir fry, you can add any personal preferred ingredients.
• For me, I love to have it with soaked dried mushrooms & black fungus, minced pork, prawns, dried shrimps, spring onions, minced garlic & seasoned it with oyster sauce and pepper.

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