You cannot do wrong without suffering wrong.

'Whatever our creed, we feel that no good deed can be any possibility go unrewarded, no evil deed unpunished.' Orison Swett Madden

Roast Pork

Seasoning with szechuan peppercorn, 5-spiced powder and salt without scoring.


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A whole slab of belly pork is not easily available where I live so the temptation to buy one was irresistible when a friend offered to take me to the only place that sells them but for which you have to be a member.

The idea of boiling the pork first is from Ah Pui of Makansutra.

Ingredients:
1. Slab of Belly Pork (choose one with good combinations of lean and fat)
2. Good quality salt (amount depending on size of pork)

Method:
1. Blanch belly pork in boiling water.
2. Bring a pot of cold water to a boil, add pork, ensuring it is immersed completely in water. You may need a plate to hold the pork down in the pot.
3. Boil for between fifteen and 20 minutes (depending on size of pork)
4. Remove pork carefully onto a flat surface.
5. Stab skin with a fork. Literally on every part of the skin. Do not be afraid of overdoing it. Just do it. This is very important as it helps the skin to blister without the need for over salting it.
6. Rub good quality salt on the skin and on all sides.
7. Score skin for easy slicing (optional)
8. Rest pork on a flat rack for a minimum of an hour at room temperature.
9. Pre-heat oven to very hot and roast, skin side up, on centre rack of the oven for between 30 and 45 minutes.
10. Check pork after about 30 minutes as you may need to adjust the temperature. Rotate the pork if necessary for even blistering and golden browning.
11. Rest pork for about ten minutes before slicing.

Note:
1. Ah Pui's version of boiling the pork first makes it extremely easy and therapeutic when it comes to stabbing the skin.
2. If you have done a good job in stabbing the skin with a fork, not much salt is required.
3. Sometimes I rub a mixture of 5-spice powder and freshly ground white pepper on all areas of the pork EXCEPT the skin.
4. You can actually hear the beautiful crackling sound emitting from the oven

Blueberry Muffins

Recipe extracted from Women's Weekly Healthy Heart Cookbook.

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Make 12 muffins
Per muffin 0.5g fat; 545KJ


Ingredients:
1. Cooking-oil spray
2. One cup white self raising flour (150g)
3. One cup wholemeal self raising flour (160g)
4. 1/2 cup firmly packed brown sugar (100g)
5. One cup fresh or frozen blueberries (150g)
6. Two egg-whites, beaten lightly
7. 1/3 cup prepared apple sauce (80ml)
8. 1/4 cup skim milk (180ml)

Method:
1. Lightly coat a 12-hole muffin pan (1/3 cup capacity) with cooking-oil spray.
2. Sift flours into a large bowl; stir in sugar and blueberries.
3. Stir in egg whites, sauce and milk until almost combined (do not over-mix); spoon into prepared pan.
4. Cook in a hot oven about 20 minutes or until cooked when tested.


Store: Muffins can be made a day ahead and kept in an airtight container at room temperature or frozen.

'Everyone will experience the consequences of his own acts.
If his acts are right, he'll get good consequences; if they're not, he'll suffer for it.' Harry Browne

I contend that dishonesty will create force that often manifests itself in other ways - ways not apparent to the outside observer. Joseph Sugarman

Salted Eggs (Kiam Neng)

The non-descript salted egg, yet so priceless when one lives abroad and is deprived of a product taken for granted back home.
I had never thought of making my own salted eggs as I am the only one, in the family here in Spain who eats them. The mindset was changed by the suggestion of Tiantianchi (http://www.makansutra.com/forums/singapore/profile.php?mode=viewprofile&u=9) and the willingness of Bppw (http://www.makansutra.com/forums/singapore/profile.php?mode=viewprofile&u=2461) to share his precious recipe.
I was so grateful when Bppw's wife (BppwW) sent me the recipe via private message.
Eggs with white shells are hard to come by where I live, thus I am keen to make another batch when they are available.

This recipe is so simple and fuss free.

Friends have appreciated them as much as I do when I passed some eggs over to them.

Ingredients:
1. Coarse salt (or if better Kosher salt) - 0.5 kg
2. Water - 1.5 litres
3. Grade A Fresh Eggs - 10
4. Glass Bottle large enough for the 10 eggs

Method:
1. Boil salt and water till salt is dissolved. Remove and set aside for
24 hours. (This is important as you need to cool the solution to make
sure that you don't accidentally "cook" the eggs if the solution is still
warm).
2. Strain the solution after 24 hours into the glass bottle and immerse
the eggs gently into it. Cover but leave a gap for air circulation.
3. Store in a cool place for about 21 days. (Test one egg after 18 days.
If not salty continue pickling).

Once again, Bppw and BppwW, thank you very much for sharing and I hope I have done justice to your recipe.

Note:
The quality of the yolks plays an important part in making a solid good salted egg.
The eggs used in this recipe were from corn fed chickens.
This is my fourth batch and I have said hello to the eggs each time I see them.
I am itching to have another salted egg.