Friday, July 9, 2010

Stir-fry Leek With Leftover Siew Yuk
Sometimes when hubby and I make our way back to his hometown up north, we would come back with with a few slabs of siew yuk (roasted pork belly). His parents would actually pack a few slabs for us to bring back to PJ to consume, as they would buy quite a bit for their own consumption.

The siew yuk which my inlaws gives us are frozen solid. They buy it fresh, then freeze it. It's how they've been doing all these years. And if they want to eat it, they bring a slab out, thaw it a little, then deep fry it to make it crunchy again. For us, what we would do at home is to thaw it a little, wrap an aluminum foil over to protect the meat part, and toss it into the oven to heat up the skin to make it crunchy again. The siew yuk goes well with rice, because of the saltiness.

Then one fine day, when we were back in his hometown, hubby's stepmum chopped up some leek and garlic, and stir fried it with little bits of siew yuk. That gave us an idea of how to utilise the siew yuk in another way, rather than just eating it as it is. It's also a good way to use leftovers, hehe!

Stir-fry Leek With Leftover Siew Yuk

Ingredients:

A stalk of leek
Some garlic
Some siew yuk, sliced thinly.

Clean the leek and pat it dry. Slice it diagonally and set aside. Chop up some garlic and set aside. As for the siew yuk, slice it thinly to your desired amount.

Heat up a deep pan, and add the siew yuk in first. The reason is because as the meat heats up, the oil will ooze out on its own, so you don't have to add oil to this dish. As the meat turns a little golden brown, add the chopped garlic and stir-fry until fragrant. Then add the leek and toss for a few minutes, until the leeks becomes soft. Dish and serve.

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