When your Mocktail makes for a stunning picture. In the frame Japanese Blue Mocha. This was absolutely refreshing and yummy. Would you like to try? 😊 ——————————————————————————#foodiariesbyrk#foodblogfeed#thefeedfeed#f52grams#bangalorefoodinfluencers#ifoundawesome#goodlookingmocha#mocktailsofinstagram#bactvgys#aklzzz#radhekrishn23#septzlikz19#trellingbangalore#trellingfood#buzzfeastfood#foodmaniacindia#foodstagram#bangaloreeats#whatbangaloreeats#bangalorefoodblogger#foodtalkbangalore#ilovefood
4 days ago
Fired baby lobsters From Corn n Crab, who you going with??🔥😍
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✨Braised Pork Belly Rice (Lu Rou Fan)..This hearty dish is slow-cooked with skin on pork belly dices till tender. It has an aroma flavour that is infused with spices/seasoning. The secret of this dish is it blends with a good amount of fried shallots. After the slow simmering, the sauce becomes thicken by the rich collagen from the pork skin and is mingled well with the meat. Even better flavour developed after leaving the pork soaked up for a few hours/overnight. Best served hot with steamed rice and some blanched veggies. Does it sounds yum to you? It's definitely yes to me and my family! 😋👌 Why not you give this tasty dish a go with the recipe of my version below⬇️👩🏻🍳👨🏻🍳
Oil 1 kg skin on pork belly, diced (abt 2cm) 5-6 shallots , peeled and sliced thinly 6 dried chinese mushroom, soaked and diced (abt 2cm), reserve the mushroom water
6-8 cloves of garlic, skin on and pounded
3 slices of ginger
Spices- 4 star anise
2 cinnamon sticks
5 cloves 2 bay leaves 8-10 Sichuan peppercorns Seasoning- 5 tbsp dark/light soy sauce 3 tbsp thick caramel sauce 1 1/2 tbsp Rose wine or 3 tbsp Shao Xing Wine
30g rock sugar or 2 Tbsp brown sugar
4 hard boiled eggs, shells removed Some Bok Choy, blanched
1. Heat 1 cup of oil in a wok. Fry shallot slices until brown at low heat. Transfer out with a sieve and set aside.
2. Leave 2-3 tbsp oil, fry the spices, garlics and ginger till fragrant. Add pork belly and mushrooms, stir fry for abt 3 minutes. Add seasoning, mushroom water and bring to boil.
3. Transfer the mixture into a pot. Add water until 2 cm above the mixture and bring to boil. Cover, braise at low heat till the meat turns 70% tender. Stir occasionally.
4. Add fried shallots and hard boiled eggs. Add extra water/seasoning if needed to maintain the sufficient of sauce and flavour. Turn to medium heat, continue to braise till the meat turns 90% tender and the sauce becomes slightly thicken. Adjust the taste again if necessarily. Turn to higher heat for the last simmering till the sauce becomes more thicken. Turn off the heat. Best served hot with steamed rice and blanched Bok Choy.