Queen of Kitchen Disasters

I went to the Dover market this morning and picked up my pair of leg trotters (the fore legs) - cost me $7 and my butcher had cleaned the skin pretty well (no hairy pork!).

I had already purchased my ginger and my vinegar yesterday, and all i needed was some rock sugar. Went to browse in one of the side stalls and bought 1 small pack at $1 (which I thought was pretty expensive) and I picked up some sugared winter melon too (that is used for boiling with barley - to make a cooling drink).

My sis-in-law asked why i suddenly decided to cook this - my answer: Cuz I was craving for it! My family is kinda strange, we love to eat it even though traditionally it’s meant as a confinement food (cooked for mothers who just gave birth). And we simply love the eggs too - the longer it’s soaked for, the harder/ chewier it is, the more we love it (it’s just the way we fight over potatoes in chicken curry). 

(more…)

of me making my first ever pig trotters in black vinegar …

of course cannot compare to my ma jie’s one lah … but I attended a cooking class and the result was v decent … so hence I just dug out the recipe and will be trying it tomorrow.

Ordered the pig trotters from my butcher already, I’ve done up the ginger and the eggs also, but i just realise my claypot is way way too small. At 3.2L, the total liquid quantity will overwhelm my pot!

See ah … 750ml X 3, that’s … 2.25 litre of water, excluding the ginger and 1kg load of pig trotters.

Still thinking how else best to prepare it - clay pot is the best, so unless i seperate into 2 portions and use my pass-me-down japanese ceramic cooking container to do the other half.

*ponder* ah well, I’ll decide what to do when it comes to the crunch tomorrow.

Ok got to sleep now - going to collect the trotters really early tomorrow (or rather today).

ZzzzzzZzzZzzZzz