Stress is not good for Porkidigans

It's crazy ! stress is at unhealthy level. Increase of anxiousness daily due to hectic working environment in the ugly world of factory construction is just taking a toll. Seriously, considering for an early retirement, perhaps that's the way out.

P-Garage "Strippy Land Rover"

another Land Rover look alike

Its End of Qtr 1 - 2016

What ? its already end of March which means end of first quarter this year of 2016, Porky still don't believe it. Talk about time flies.. pheewwww... that was fast. Ok, all Porkidigans buckle up, let's stop lazing and start marching forward to Kep C ( eat first before work )

P-Garage "Blue Bugatti Veyron"

yes.. its a Bugatti

P-Garage "Hyundai or Kia Sport Car"

blue stripped sport car

New Year Breakfast

End of 2015 New Year Resolution Review

Well it has been a quick year says Porky. Like speed of a mango dropping from the tree to the ground - BooooP ! Looking back at 2015 resolutions, oh well.. doing not bad. Manage to complete some of the outstanding trips and proud to make time for it. However majority of DIY stuffs didn't happen - partly due to work commitment - also an unhealthy lifestyle year for rest of physical activities. Oh well, let's make the balance unfulfilled goals to fuel 2016 then.. Kudos to all the Porkydigans !

+ want to do +
1) Solar Panels Sombrero Island, PH (postponed again to 2016)
2) CNY at Porky's Cavern (DONE) Feb'15

+ want to own +
1) 3D Printer (push to 2016)
2) Drones-Quads (DONE) July'15 (3rd ones)
3) Air Fryer (DONE)

+ want to start +
1) RPH Operation 5 days/wk (DONE) 4 Days/Wk
2) Hiring Staff for RPH (DONE) Aug 2016

+ want to learn +
1) Scuba Diving (push to 2017)

+ want to go +
1) Lombok, Indo (DONE)Apr 2015
2) Colmar Tropicale (DONE) June 2015

+ want to build +
1) R2-D2 (push to 2016)
2) FPV to Drone (cancelled)
3) Papoi Garden Truck (change to SnowSpeeder in 2017)

+ want to join +
1) Mini Triathlon (cancelled)
2) MTB Race in Ph (cancelled)

+ want to cook +
1) 8 Emperor Dish (push to 2016)
2) 3 x BBQ in Porky's Cavern (DONE)

+ want to do always +
1) PressUp - 100/wk (dreaming only, try in 2017)
2) Cycling - Target - 300 km (push to 2017)

+ want to EAT ! +
1) Alaskan King Crab ! (push to 2017)
2) Caviar (cancelled)

PCC : Christmas Chicken Curry

PCC - The Return of The KimChi !

Hah... the title is ala StarWars due to the excitement of the upcoming Star Wars - The Force Awaken that will be premiering this 18 Dec 15 (11 days away).. Anyway, this post is not about that, its about the return of Porky famous home made KimChi. It was first created long time ago, in cats lair.. by popular demand of Sis Susan, Porky decided to document it this time. And with carefully selected ingredients and fermenting time, it is PERFECT ! super yummy, better than those you get in jar from hypermarket - they're always over fermented, super sour is a sign of over fermenting process. So let's go through the photos, ingredients and preparation steps to follow at the end.

Chili Paste

1 medium size chinese cabbage (wombok)

cut a cross at the bottom, and split it

(sprinkle some salt on top to remove water)

leek is also used in our recipe

also some white radish and spring onion

what else - GINGER

Porky say, potong them rapat rapat

garlic and onion to add flavors

in its natural state after removal of water by salt

Porky say prepare the grue - warm up pan and stir flour until its turn into grue (pksh:glue)

chopped up ingredients mixed with sesame seeds

add chili paste

mixed them up well

apply the mix thoroughly on the cabbage leaf (layer by layer)

roll cabbage and keep in fermenting bottle/jar

use few loose cabbage leaf to cover the top nicely (add a little of fish sauce & sugar)

and keep in room temperature for 2-4 days for fermentation

after 4 days at 25 deg C room - Tadaaa ! Yummy Kim-Chi !

Ingredients

(1) Chinese Cabbage (Wombok) ( 1 medium size)

(2) Spring Onion

(3) Leek

(4) Garlic (1 tbsp)

(5) Ginger (1 tbsp)

(6) Onion (1/2 cup)

(7) Sesame Seed (roasted)

(8) Chili Paste (buy ready Korean made) (3-4 tbsp)

(9) Sugar (1 tbsp)

(10) Fish Sauce (1 tspn)

Preparation Steps

(1) Slice bottom stem of cabbage with 1 inch depth cut

(2) Using your finger, split open the cabbage from the cutting slot (this will maintain nice natural shape leaves on the top or heart of the cabbage)

(3) Do the same on half of the cabbage to quarter portion (so 1 cabbage gives 4 portions)

(4) Wash it under running water, rinse off to dry

(5) Put it in a basin, sprinkle some salt on top and leave for 20 mins, and turn to other side and repeat after 20 mins.

(6) wash away salt under running tap water let dry

(7) Using corn starch/rice flour or general purpose flour, boil and stir on pan until its in glue form. This will be use to bind all chili paste together nicely. You may add some pepper to make it more spicy.

(8) Add chopped ingredients onto a basin, add chili paste, our glue, sugar, fish sauce and sesame seeds - mix them well.

(9) Put on a glove - the chili paste will be HOT !

(10) Apply the mixed ingredients to the cabbage layer by layer equally (or leaf by leaf)

(11) Roll it nicely in palm size and arrange it nicely in a jar

(12) Jar need to be sterilized and dry before use, cap must not be air tight (breathable) 

(13) Put all ready stuffed cabbage into the Jar, cap it and leave it in room temperature (about 25 degC for 2 to 4 days. 

(14) Open and check it daily and press it down with a clean spoon to make sure all cabbages are soak in the juice released during the fermentation.

(15) After 4 days (normally no longer than that or it will be over fermented - turn sour), take all KimChi out, slice it nicely and put into plastic container and to keep in fridge. Cold temperature in fridge will slow down the fermentation, almost to none.

(16) If the KimChi turn sour or mushy, it means its over fermented - can use for cooking soup instead of eating it raw if that is the case.

PCC : Sarawak Kolo Mee

Finally, after several attempts fine tuning the recipe and method of cooking, Porky successfully created Sarawak Kolo Mee ! This dry noodle is unique to the state of Sarawak, particularly in Cat's City - Kuching. There are 3 portions that made up the dish - BBQ Pork, Minced Pork topping and the noodle. Additional ingredients such as prawns and leafy vegetable can be added to spice it up. Another important ingredient to add will be sweetened vinegar chilies.

Fish Sauce, Hoisin Sauce, MSG, Pepper, Sesame Oil, Palm Oil, Cooking Wine, Food Coloring (red), Oyster Sauce, Honey, Light Soya Sauce

first, marinate 150 grams of  pork with BBQ marinate sauce *recipe

after roasting for 30 mins - yummy ! on 20th minutes, glaze some honey

slice it in fine thin slices - there is your Char Siew ! 

! important note - keep the oil from roasting pan !

juicy red shallots

chop chop chop into fine slices

fry until its crispy - there you have it - Shallots Oil

Minced pork - marinated with light soya sauce, fish sauce - fry until tender, can add a little of water

 ! important note - keep the oil from porky fat !

Now, many people says you must use authentic Sarawak hand made noodle to make a real Kolo Mee - not necessary, here Porky uses dry Egg Noodle. The secret is how you cook it to maintain the consistency/elasticity of the noodle. With boiling water, cook the noodle for 1-2 mins, run it under cold tap water and re-cook again under medium heat until you get the right consistency. No duration for this final step, just taste it as you cook - do not overcook it. So its done when you like the consistency ! 

drain water, and quickly mix with BBQ Char Siew Oil, and also Shallots Oil - mix evenly with a sprinkle of salt, light soya sauce, fish sauce and MSG - sprinkle only - not too much

Tadaaaaa - Sarawak Kolo Mee !

Marinating Sauce for BBQ Char Siew Pork

1) Fish Sauce

2) Hoisin Sauce

3) Sesame Oil

4) Chinese Wine

5) Light Soya Sauce

6) Ajinomoto - MSG

7) Pepper

8) Palm Oil

9) Food Coloring - Red

10) Honey (apply only during roasting, preferably last 5-10 minutes so it will not burn)

Marinating Sauce for Minced Meat

1) Fish Sauce

2) Salt

3) Light Soya Sauce

4) Ajinomoto