Pejalai

Will need,

pork belly, garlic, sweet soy sauce, sugar, salt and kayu manis (forgot the english name).

Cut pork belly to size, preferable with 1 cm thickness. Length is up to individual.

Slowly cooked in hot water together with a glove of garlic.

Cook till medium rare or well done..

Prepare marinate:

Mix just enough soy sauce, sugar, salt, garlic and kayu manis in a bowl. Mix well

Throw in the pork belly and make sure the marinate cover the pork belly evenly.

Let to sit for like, say.. 5 minutes.

Two ways:

1. No oven, yes frying pan.

a little bit of oil on the pan and sear all surface until they are slightly brown (the sugar caramelized for you chef wannabe)

Take out and let to rest and prepare a sharp knife

Cut to size.

2. With oven (you rich bastards)

put the marinated pork bell in a baking pan.

set the oven to your liking (how should I know, I dont own an oven)

Till all surface is brown.

Take out and let to rest and prepare a sharp knife

Cut to size.

Go ahead and eat it. and leave a comment if you hate it.

This afternoon I cook my own meal for lunch since my last impulse buying habit has caused me a lump sump of $ and not to mention the loan from my loan-shark sister… -_-”

p/s: I still have my saving ya…

By far, today’s fried noodle that I cooked is the best of all.

It tasted great, balanced of flavor is there. So that I can remember the recipe, I write it here..

Onion - just enough
1 egg
Butter - approx 1 tbs
Dried noodle, Lee Fah? - just enough
Sardine in a can with tomato sauce - just enough
Sweet soy sauce - up to you
Salt and pepper - up to you
MSG?? or sugar.

1. Boiled the dried noodle till al-dente
2. Saute the onion with butter
3. set aside onion and dump the egg in, mixed with onion and add a little bit of cooking oil (1 tbs)
4. Throw in the noodle and mix everything well.
5. Throw in sardine with a little bit of the sauce.
6. add in soy sauce and stir.
7. add in sugar and salt and stir..
8. toss and toss and finish.

Serve hot with chili sauce..

no this is not a recipe, this is a note for me..