Bacon Wrapped Roast Pork Loin Stuffed with Spinach and Mushroom

I am sure every Christmas you will be wondering what is THAT recipe you will serve on your dinner table. A recipe good enough to make those heads nod with pleasure and yet won't make you run around the house like a headless ayam trying to get it done. Com-on...who has time to roast a whole turkey? Let alone time to visit the salon before the party? But again, you are not gonna serve just a plain old roast ayam...even NTUC has that :P So that pretty much leaves us with Lamb or Pork...on the safer side...go pork since it is more wallet friendly and not as gamey taste.

Pork can be quite blend if it is not seasoned well and quite dry if overmasaked. So stuffing the most tender part of the pork sounds about the right choice. Better still, wrap it with Bacon!

Fresh out of the oven...oops pardon the string haha. My recipe is so easy and yet yields a really moist and delicious roast meat, definitely worth a try. Let's get started!

Ingredients for Bacon Wrapped Roast Pork Loin Stuffed with Spinach and Mushroom (Serves 4-5)

1.5-1.8kg fresh pork loin (I got mine from the butcher, those ready cuts in the fridge was too small)
2 cups fresh spinach
10-15 button mushrooms (white or cremini is fine)
1 large zucchini
1 carrot
1 large sweet potato
1 large or 2 medium red onion
4 cloves garlic2 large potato or 4 medium potato
1 large tomato or 1/2 cup cherry tomato
4 to 6 strips bacon (I used apple-wood smoked)

• First minced the garlic, slice the onion thin, slice the mushroom, wash the spinach, cut the vegetable into large chunks, this will help the vegetable to masak easily when roasting. As shown below:
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• Next you fillet the pork loin so it is flat sheet as shown below. Season the surface with salt and fresh ground pepper generously. Set aside for use later.
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• Next you heat up a saute pan and add a tbsp of olive oil. Next add in the minced garlic and sliced onion and masak at low fire till it is translucent and soft. Takes 5-8 minutes.
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• Next you add in the sliced mushroom and masak covered at low fire till it is masaked down and soft. Takes another 5-8 minutes again.
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• Scoop out the mushroom mixture. Add in the spinach, season well with salt and pepper, then masak till it wilt down. Then squeeze out the extra liquid. Chop it roughly.
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• Now you spread the chopped spinach over the pork loin, leaving about 2 inches on the side.
  After that you spread the mushroom mixture evenly over the spinach.

•  Then gently roll up the pork loin from the long side and carefully wrap the bacon over it. Then if you like, you can use some baking string to tie the pork loin. Link here to check how to do that. Preheat the oven to 200C.
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• Now grease your baking dish and also add about 2 tbsp of olive oil over the cut root vegetables.Then season it well with salt and fresh ground pepper. Place the vegetables in the baking dish and then the pork loin over the vegetables.
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• Bake in the preheated oven for 35 minutes, then lower the heat to 180C, cover the meat with aluminum foil and continue to bake for another 10 minutes.
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• Be sure to let the meat rest for a good 10-15 minutes before slicing into it. Enjoy!

The pork turned out perfect, tender and perfectly seasoned. Love the moist and flavorful mushroom stuffing inside too. If you are like me, lazy to make sides, baking the root vegetables together with the pork will be perfect! Yes, there is that extra time you earn to go salon haha!

Sliced version of my stuffed pork loin..served over my new Christmas theme plate. This lovely  handmade plate is from Italy. Also my new snowflake dinner plate from Boradallo Pinheiro from Portugal. Bought all these from Tangs last weekend so I can serve it during Christmas. :) My one stop shopping for Christmas this year. 

Hope you all like this recipe. And may all your dinning guest love it as much as I do.
Good night guys!

 

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Heritage Recipe : Braised Pig Trotter

I am happy and honoured to be working with Le Creuset in the coming months, in which I will be using their timeless and beautiful masakwares to masak up homey dishes to share with everyone. Since I have been using Le Creuset cast iron pots for more then a decade, I have more or less got myself familiarised on how to handle them. Thus, as I showcase some of Le Creuset's products with the different dishes, I hope I will be able to highlight the masakware's features like their extraordinary heat-retention and its damage resistant enamel coating. And don't get me started on the array of colours they have available for their products...enough to make me go gaga over them. Definitely one of the few masakwares presentable enough to be taken directly from the stove to the dining table. So much win.

If you see carefully, some of those pots have already collected "souvenirs" from the years of masak with them. But trust me, it is still solid as a rock and functions the same as the day I brought it out from it's new packaging. 

Growing up in a Hokkien family, we do a lot of braised dishes. And one of them is this Braised Pig Trotter.  And as long as I can remember, my parents has been masak this dish for the family. Whether it is for a casual dinner or having guests over or during festive seasons, this dish always seem to fit the occasion. Sometimes we would use pork belly instead, but the formula is pretty much the same. The meat is masaked at low fire for long hours to create that fork tender effect. And having that dark flavourful gravy "elixir" alone, is good enough to make me chomp down a bowl of steam rice. Such wonderful taste of tradition and nostalgic flavours definitely needs a trusty recipe and of course a good masakware. I am happy to say that Le Creuset dutch oven is just perfect for the job. And can I just say that new Cool Mint colour is just gorgeous!

In this post, I will share with you all, how I masak up this family favourite using Le Creuset's  25 cm French Oval Oven. Personally, I think 24 or 25 cm oven are just perfect for a small family usage (like mine). It fits a midsize ayam, a pig trotter and even a midsize fish too. 

Let's take a look at the required ingredients for this recipe:

Ingredients for Braised Pig Trotter (Serves 4-5 pax)

900 g to 1 Kg Pig Trotter, removed any hair
4 to 5 slices of ginger
3 garlic cloves, smashed
1 cinnamon stick
1 star anise
2-3 spring onion, cut into smaller segments
500 - 600 ml water

Marinate:
1 tbsp Chinese wine (绍兴酒)
1 tsp salt
1 tsp sesame oil

Seasoning:
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp Chinese wine (绍兴酒)
1 tsp oyster sauce
1 tsp sesame oil
1/2 tsp white ground pepper
1.5 tbsp rock sugar (冰糖）

Add ons: 
200 g firm tofu, cut into smaller squares
4 hardboiled eggs

• First order of business is to wash the new Le Creuset pot with warm soapy water, just like how you would with any new masakware.

• Then fill the pot with water and bring to a boil. Blanch the pig trotter.

• Remove the pig trotter and leave it to drain on a clean plate. Pat dry and rub in the marinating ingredients. Let it marinate for 1 minutes at least. In the meantime, rinse the dutch oven and dry it.
• Pat dry the pig trotter. Heat up 4 tbsp of masak oil in Le Creuset oven over medium low fire. 
• Pan fry the pig trotter in the dutch oven but make sure you have something to shield the possible oil splatter.

• Pan fry both sides, then off the fire and carefully remove the leg and place on a clean plate. You will notice there are some bits of the skin stuck at the base of the oven. That is okay, those will add flavours to the dish and will come off when we do the braising later. 
• Add in the smashed garlic cloves, cinnamon stick, star anise and ginger slices. masak till fragrant over medium low fire.

• Now proceed to add the pig trotter, follow by all the seasoning ingredients EXCEPT the sugar  Stir to mix and coat the leg with the flavourings and masak for a couple minutes.
• Add in the water and bring the pot of ingredients to a boil.

• Cover the pot with it's cover and slow braise the trotter for a good 30-40 minutes. 
• After 30-40 minutes, open the lid and add in the rock sugar and spring onions.

• This time, leave a small gap when you place the lid back over the pot. Let the sauce slowly reduce to a thick gravy, about 1/3 left.
• At this point, you can add in the firm tofu and hardboiled eggs to braise together with the trotter for another 10 - 15 minutes.

• You can now remove the pot from the stove, covered and let sit till ready to serve later.

I would usually masak this dish early in the afternoon and let it seat to soak up the flavours further. Especially since the Le Creuset oven is excellent in retaining the heat, it will still continue to breakdown and braise the meat with the flavourings. So when we have the dish for dinner, it was still warm and just perfect for the kiddos. 

The best part of this dish? Everything! Fork tender meat, galantines pork skin, gravy soaked tofu and perfectly flavoured braised eggs. Gravy is perfectly intense with meat and fat essence rendered into it. Give me steam rice please!

If you wonder if the pot has any stains after this long braising process...none. After we mop up all the gravy, I did a quick wash up with soapy water, it was good as new. Happiness. 

I am glad I managed to learn how to masak this dish from my parents. Now I get to masak it for my own family for many years to come. And trust me, this Le Creuset French oven will still be good enough for them to masak this dish with when it is their turn! 

Interested to get yourself a lovely Le Creuset dutch oven too? Head on over to Le Creuset 's official website or go to their FB page for more offers and see he range of masakwares they offer. Alternatively, you can go to major departmental stores like Tangs, Robinson, or Takashimaya to check out the products in person. Get a feel which size is more suitable for your family or personal use. 

Hope I have inspire you enough to give this homey and delicious dish a try. 

Do drop by my Instagram @HoneyBeeSweets.sg or here to leave me a comment how it worked out for you. 

Until then, do what you love and stay happy!

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Kampar Lor Mai Fan (Glutinous Rice) - MFF featuring Perak

I am so glad that the term exam is finally over and now I can have some spare time to blog. Have been busy baking and masak non stop I assure you but just didn't find time to blog about all those recipes. It looks like I need more motivation to sit in front of my lab top nowadays. :P Anyway, I did gave my word to Wendy that I will make this Lo Mai Fan earlier this month, so here it is!

Personally I love any kind of glutinous rice dishes, Puen Kueh, Lo Mai Gai and Hokkien glutinous rice and now this! This Kampar Lo Mai Fan is indeed quite delicious with its unique serving of curry sauce with it. Love! H

I have adapted the recipe from none other the Wendy. However I did omit the pork fat because it just slipped my mind to buy a piece of pork fat, hahaha! Anyway, here it is:

Ingredients for Kampar Lo Mai Fan (Serves ~6)
Red Roasted Char Siew Pork

300gm pork tenderloin

60gm sugar
30gm light soy sauce
1/4 tsp salt
1 Tbsp rose wine (Mei gui lu)
some red food coloring gel


In a small mixing bowl, add everything in except the pork and mix well. Pour the mixture into a big ziplock bag and place the pork tenderloin in as well. Seal tight and let the pork marinate in the sauce for a good 6-8 hours before use. Bake in oven for 20-23 minutes in 200C. Remember to let meat cool completely before slicing.

300gm glutinous rice
1 heaping tbsp of dried shrimp, soaked and chopped finely
3 shallots, minced
2 clove garlic, minced
1 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark caramel sauce
Salt if needed
Boiling water

• Soak the glutinous rice for at least an hour before use.
• In the meantime, prepare the steamer to a small rolling boil.
• In a small pot, fry the shallot till its all golden and crisp. Dish out and set aside.
• In another masak pan, add in some masak oil at medium fire. Add in the garlic and chopped dried shrimp in and masak for a couple minutes till fragrant. 
• Drain the rice and discard soaking water. Then add in the soaked glutinous rice into the masak pan and stir to mix well.
• Add in the seasoning to the rice and stir fry till it is uniform in colour.
• Add in the fried shallots and stir to combine. masak for about 2-3 minutes.
• Now transfer the rice into a taming vessel and add water to just cover the rice. Steam at medium high fire till the rice is masaked, about 20-25 minutes.
• Remember to let the rice cool first before scooping it, this allows the rice to firm up a little and not get all mushed up when you scoop.

Assembly
1/2 cup fried peanuts
Spring onions, sliced
Red roasted char siew

• In a small oiled bowl, scoop in some steamed glutinous rice in and press it down to level.
• Then carefully invert the rice over a serving plate.
• Garnish with juliened green onions, fried peanuts and top with sliced char siew.
• Serve with curry sauce if desired.

Oh how I love the crunchy peanuts with this Lo Mai Fan, hahaha! And the curry, yes the curry sauce....didn't know it taste so good with curry!
For the curry sauce, please refer to here for more details.

I am more then happy to submit this post to this month's Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more

Thanks for staying with me and bearing with me for my absence!
Have a great day everyone! Its TGIF tomorrow! Yay!

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Pumpkin Bao with Char Siew filling

I realize that I have not been making baos for awhile now. And since making bao is much much easier as compared to bread baking, I will usually opt for steaming up some baos instead during busy days. This time I decided to make the bao a flavored one, which is pumpkin! Such an obvious choice since I love root vegetables! And just so happened I bought some char siew from the market, so char siew pumpkin bao it is!

I adapted the pumpkin bao dough recipe from Carol's masakbook on "面点新手必用的第一本书 " which was pretty easy to handle. Here is the recipe:

Char Siew Filling:

300g Char siew pork, chopped finely (store bought)
6 shallots*, sliced thinly and fried till golden brown
Seasonings:
120ml water
1.5 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
2.5 tbsp sugar
1 tbsp tapioca flour
1 tbsp corn flour
1 tsp plain flour

• In a large mixing bowl, add all the seasoning ingredients together and mix well.
• In the saucepan with medium low heat, add the seasoning mixture and masak till it thickens.
• Add the chopped char siew pork and fried shallots and stir till well combined.
• Off the fire and dish up to cool till ready to use. This can be made ahead of time and kept in the fridge for 24 to 48 hrs. 

Starter dough: 

120g plain flour

1/4 tsp instant active yeast

80ml water

pinch of salt

• Mix everything together to a soft pliable dough. Cover and let rest in a greased bowl to proof for 1hr so it doubles in size.

 Main Dough:
180g pumpkin (peeled, steamed and mashed)
100g starter dough
300g cake flour/ Top flour / HK flour
1/2 tsp instant active yeast
20g milk powder
20g caster sugar
20g olive oil
1/8 tsp salt
10-20ml water can be added is dough is too try. Or 10-20g cake flour can be added if dough is too wet

• Knead everything together in a mixer till not sticky and everything comes together into a smooth pliable dough.
• Let dough rest in greased bowl covered for another 45mins to 1 hr until double in size.
• In the meantime, prepare steamer and some cut out grease paper.
• Punch out the air and divide the dough into 45g portions, roll round and let sit for 10 mins covered before wrapping.
• Take a portion and roll flat into a round disk, place about 1 heaping teaspoon of char siew filling in the center and then seal up the dough by pleating along side. 
• Place the wrapped bao on a grease paper and let it proof for another 15-20 mins before steaming. Repeat this till all the dough portions are used.
• While the steamer is boiling at medium low, place the baos in and steam at medium fire for 10-12 minutes. make sure your steamer cover is wrapped with kitchen towel to prevent the water from dripping on the baos.
• Once done, off fire and let seat for 5 minutes. Then slowly lift cover and open a small gap to cool for another 10 minutes before removing the cover completely.

 

The bao skin is fluffy soft and with the pairing of char siew filling was awesome! My kids ate them happily and say it's better then store bought! ~happiness~ hahaha! The bao skin does have a faint pumpkin aroma to it! I love! :D

Do try this recipe if you like baos and pumpkin as much as I do. And feel free to change the filling to whatever you like, red bean, lotus paste or even black sesame, I think it'll be yummy too! ;)

Okay folks, thats all for today, will post another fruity cake soon, stay tune!

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Meaty Egg Rolls (Chung Kian) - MFF featuring Sabah

Happy Vesak Day everyone! Hope that you all have a great break from all the exam and hectic schedules. Well I am...that is why I can have the leisure to blog today, haha! Nothing out of the ordinary but wanted to get this post up before the end of the month for MFF. This time is the simple Meaty Egg Rolls, also known as Chung Kian (corrected by a local, haha).

I absolutely love Sabah dishes so far, haha! Easy and delicious! This was made last minute and yet it turned out fabulous. My whole family enjoyed it...well eggs and flavorful meat, what is not to love? I adapted the Happycall method from Peng's Kitchen to make the egg crepe...so easy! Brilliant idea Peng!!

Ingredients for Meat Rolls (Makes 2 rolls)
Egg crepe

2+2 large eggs (I separately cracked 2 eggs each time)
1/4 tsp salt (This is for 2 eggs)
1/2 tsp mirin (optional, but I like the slight sweetness) -(for 2 eggs)
1/4 tsp cornflour (for 2 eggs)

• Heat up the pan with 1 tsp of oil at low fire. Lightly beat 2 eggs and add in all the seasoning. Do not over beat!
• Pour the egg batter in and cover lid. masak at lowest heat for 3-5 minutes, and do not brown it as you want to keep the crepe in it's bright yellow colour. Do not overmasak as over browning it will not look as nice.
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• Once the surface has masaked through, remove from pan. Repeat with the other 2 eggs and seasoning. Set aside for use later

Meat filling: (You can use either ayam or pork)
250g minced meat ( I bought those ready minced packaged pork, it does contain some fat)
1 tsp minced garlic
1 tsp minced shallot
1 tbsp finely minced ginger
1 egg white
1/2 tsp salt
1/2 tsp sesame oil
1/2 tbsp light soy sauce
1/2 tsp sugar

• In a mixing bowl, add in minced meat and all the rest of the ingredients and seasoning. Use a pair of chopsticks and mix in vigorously till the meat is sticky and pasty like.
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• Divide the meat mixture into 2 equal portions and then spread one of the portion on one of the egg crepe wrapper.
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• Then from the meat covered side (The left side from the above pic) and roll it in like a swiss roll...tightly if possible. Then wrap the whole roll in plastic wrap and close up the opening ends. repeat the same with the other portion meat filling and egg wrapper.
• Gently place the 2 egg rolls in the steamer and then steam at medium-low fire for 20 minutes.
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• After steaming, gently remove and let cool completely before unwrapping and cutting it up.

It was great that the texture  was just right, not tough or chewy on the meaty part. Do remember to wrap it nice and tight so as to avoid any air pockets. As you can see mine  still needs to work on that. :P Such a simple dish isn't it? It's yummy too! So if you ever ran out of ideas what to masak...this will be an perfect dish to try out. :))

I am happy to submit this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love.

Okay, got to go folks!
Hopefully I will be able to post up something before I disappear for 2.5 wks! Yikes! That's long! :P 
Have a happy long weekend my friends!

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Burnt Bottom Rice Vermicelli with Pork Gravy (MFF featuring Sabah)

Hi all! Sorry for missing in action again. It's no surprise as it was the exam season and thus being the mummy and worried as always, had to be studying with my kids. :P I guess most mummies does that nowadays. :( But today was her last paper and hooray! Away are the books and time to rest and relax! As my kids are watching "Alice In Wonderland" on TV now, I can happily blog away, haha!

I finally did a dish for this month's MFF featuring Sabah! I actually masaked this dish 3 days back but had to wait till today to post it. :P Anyways, this was a great simple homey dish that I highly recommend to any emakmies! Simple ingredients, simple to prep and masak and with such clear steps shown on Wendy's blog...you can't go wrong, really. Most importantly, it is delish!

Ingredients for Burnt Bottom Rice Vermicelli with Pork Gravy (Serves 2)

100gm rice vermicelli
3 eggs (beaten lightly and season with 1/2 tsp light sauce and dash of pepper)
1 shallot, chopped fine
1 garlic clove, chopped fine
150gm lean pork, sliced thinly

Marinate for the pork:
1.5 tsp soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
1 tsp corn starch
 Gravy
3 tsp corn starch
1.5 cup water
1 tbsp oyster sauce

1 tsp sugar
salt, soy sauce and pepper to taste

• Soak the rice vermicelli in warm water till soften, about 30 minutes.
• Marinate the pork slices for at least 20 minutes.
• Heat up the work and pour the egg into the work, making sure the fire is at medium low.
• Gently place the vermicelli in the center of the egg and let masak for another minute before flipping the whole egg and noodle so the vermicelli will be at the bottom.
• masak the vermicelli for at least 5 minutes and lift to see making sure it didn't burn. Once the vermicelli takes on some golden colour and crisp up a bit, dish out on a big bowl with the egg side up, set aside.
• Prepare the gravy, mixing everything together and making sure no lumps.
• Now add a little more oil, and heat at medium low. Add in garlic and shallots and masak till fragrant. Add in marinated masak slices and stir to all masaked. 
• Add in the prepared gravy and masak till it thickens.
• Dish up the pork over the egg and scoop gravy and drizzle all over. Serve while still hot!

Doesn't this just look so homey and totally comforting to you? I am sure to make this again as my kids really enjoyed it. It is important you marinate the pork earlier so that it will be tender and soft.

A picture to show you how yummy it is inside where the vermicelli soaked up all that awesome gravy, haha! Go now, go make a bowl for yourself my friends....you can't go wrong with this. :)

I am happy to submit this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love

Okay, got to run folks, got a movie to catch! Watching Star Track "Into the Darkness" with hubs, haha! Have a great weekend all! 

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Candied Bacon Semolina Buns

I can't really remember when or where I got this idea of combining candied bacon with bread. Or perhaps its a natural thing to do after all. Sweet and salty, slightly crisp and yet a little chewy with the meaty parts, pairing with those soft buns, seems all too right. Just thinking about it makes my mouth water, haha :P And adding semolina flour into the bread dough is also one of the to-do items in my bake list. I always wonder how it taste like with the addition of semolina in the bread. It turns out pretty subtle. Perhaps I had added too little this time round as the taste wasn't evident at all. But the bread did turn out really soft, so all is not lost! Still a successful bake if I may say so myself. :P

I suggest buying thin cuts, reduced sodium bacon, for health purpose and also for a better flavoured bun overall. I reckon the original bacon will be too salty and might be a little overwhelming and thick cuts will be harder to crisp up. Do try places like Cold Storage which carries a wider variety of bacon cuts.

Ingredients for Candied Bacon Semolina Buns (Makes 10-12)

Pre-fermented dough

• 250g bread flour
  160ml water
  3g instant dry yeast
  1g salt
  • Knead everything together till it forms a soft pliable dough. No need to be smooth. Divide dough into 50g or100g portions depending on your needs and let chill in fridge up to 12 hours. Alternatively store in freezer up to 3 months.

100g Pre-fermented dough
300g bread flour
50g semolina flour
1 large eggs (50g without shell)
150ml water
20g milk powder
3g salt
50g caster sugar
5g instant active yeast
30ml olive oil

8-10 strips thin cuts bacon (preferably reduced sodium kind)
1/2 cup (125g) light brown sugar
Anori for deco (dried seaweed flakes) -optional

• Knead all ingredients of the main dough together. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Knead until stretchable and pass the window panel consistency.
• Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
• Divide the dough into 60grams portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover with a damp towel and let rest for 20 minutes before shaping.

• Take one of the dough portions, press out the air then roll out flat into an oval shape. Then from the longer end, roll it up like a swiss roll. Pinch the edges to seal and press it slightly to have flatter surface area to allow the bacon to rest on top. Repeat for all the dough portions. Alternatively, you can just roll them round and also press the surface to flatten it. (yups, I shaped some piggy buns too heehee)

• While the buns are proofing, preheat the oven to 170C. 
• Prepare the bacon strips: Place the bacon strips into the bowl of brown sugar and rub it in, coating the bacon with it.

• Then lay the bacon strips over the proofed buns, careful not to deflate the buns. Notice that I braided some of the bacon. Let your creativity flow!

• Bake in the preheated oven for 15 minutes till the bacon crisp up and the buns are golden brown.
• Remove from oven and let cool on the rack. Sprinkle some Anori if desired. Enjoy!

These buns can be enjoyed the following day by toasting them up either on the pan or under the broiler for a couple of minutes to toast it up well. 

I have even posted up a "musical"...I mean a short video to show you how soft and fluffy these buns are! Do check it out and experience the fluffiness haha! However you need Flashplayer to view this, so go download it here https://get.adobe.com/flashplayer/ This flash player can only work on desktop though.

Alternatively, head on over to my instagram account @IG_HoneyBeeSweets to check out this breadporn video. :)

The sweet and salty, crisp Bacon was such a delight to eat with the soft buns. Really quite the satisfying experience for a bacon and bread lover inside me. :9

Happiness in a bun....that's what this is. Do give this delicious buns a try and let me know how you like them yes? Oh and before I forget...those piggy buns :P

Yeah....life's a little more fun if you add more fun into it. ;)

Have a good day ahead guys!

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