Pandan Cake (source: Kath Kath 马克Facebook)

 

Braised Pig Trotters

Pig Trotters - remove hair. chop into pieces. blanch. drain. panfry lightly

Cooking Oil

Rock Sugar

Star Anise

Cinnamon Stick

Ginger

Smashed Garlic

Chinese Wine

Enough Water to cover content

Light Soya Sauce

Dark Soya Sauce

Cook 50min on low fire

Add sea cucumber

Add salt, pepper, oyster sauce for seasoning.

Ginger Vinegar Pig Trotter

Ginger (Boon Tong): 1kg (reduced to 0.6kg) (remove skin. smash. drain. fry ~15min with cooking and sesame oil till fragrant) 

Pig Trotter (front): 2pieces~ 2kg (remove hair. chop into pieces. blanch. drain. pan fry lightly) 

Sweet Black Vinger: 750ml x 2 (ie. 2 bottles of Chan Kong Thye) (optional: 八珍vinegar: 600ml) 

Water: 750ml x 3 

Salt: 1.5tsp 

Sugar 冰片糖: 400-500g 

Sesame Oil: 1 tbsp 

Egg (hard boiled): 12 pieces 

Cooking Oil: 5 tbsp 

Steps: 

1. Earthen Pot: Vinegar + Water + Sugar + Salt + Ginger => boil for 1-2hours on low fire 

2. Add pig trotter (cook for 1 hr) 

3. Add egg (half hr before completion)