Ingredients:
2 Pig's Trotters
1 kg Old Ginger, skinned & smashed lightly
4 Tbsp Sesame Seed Oil
1 bottle (~4cups) Black Vinegar
300g Brown Sugar
300 g Gula Melaka/Gula Kabung
4 Hard Boiled Eggs, shelled
9 cups water
Method:
Clean & pluck off the hair from the pig's trotters.
Cut into big pieces.
Heat Sesame Seed Oil and fry ginger until golden brown & fragrant.
Use a BIG corningware casserole, add fried ginger,vinegar, water, and brown sugar. Bring to a boil and leave to simmer for 1/2 an hour until ginger becomes soft.
Add pig's trotters and continue to simmer until soft & tender (approx. 2hrs)
Add shelled hard-boiled eggs 1/2 and hour before serving.
This dish tastes better upon standing for days!
Serves
Lily, which vinegar did u use ? chinese normally uses CHIT CHOU - Sweet Black Vinegar. Looking at ur recipe, with brown sugar, think its sufficient to reduce the sharpness of any vinegar.
ReplyDeleteGOod menu.
foocrazee
ReplyDeleteI know that it should be chit chou but the only black vinegar available at the Korean Supermarket that i frequent has only one kind. Went ahead to cook with it and found that I have to add gula melaka then the taste was so much better. Guess the brown sugar here too is not the same as the gula merah in malaysia. I have found the chit chou in the urn in the oriental store downtown and it costs 33 usd.
note: i have editted my recipe as i forgot that i added gula melaka after cooking with the original recipe.
LOL... Did you force the mom to eat it, though?
ReplyDeletejan
ReplyDeleteshe did have a few times but complained that it was too sweet. i think i have to recommend this dish to old ladies who have alot of gas like me. Every time i consumed a bowl, i feel very good the whole day.
well, it depends on where u r . We have to modify the recipe to suit our needs then. Anyway, did try your recipe. Thanx for the marvellous taste. ITs different but still NICE and DELISH.
ReplyDeletefoodcrazee
ReplyDeleteglad you tried the .recipe and like the taste. taste differs with everyone and every family. I have to alter most of my savory cooking most of the time
*chuckle* dont we all.
ReplyDeleteHi.. I am doing a school report and was wondering if you would mind me copying the picture? Thanks.
ReplyDeleteXR
amandaxr
ReplyDeleteyou are most welcome to copy my pic.
Hi Lily, should have checked your blog earlier. I tried making this dish with balsamic vinegar with palm sugar. Dont taste the same as what my mum used to cook using the yellow dog brand black vinegar but it's not too bad. May be should add a little gula melaka the next time. Thanks for sharing your recipe.
ReplyDeletejc
Lily,thanks for the recipe,but I have to mention something,don't you need to add some balck beans into it to make this dish?
ReplyDeletepaulfoo78@yahoo.com
paulfoo
ReplyDeleteblack beans are nutricious for confinement moms, they are supposed to improve(poh) the blood. my daughter never liked the black bean soup that i used to make once in a while or when i ran out of soup recipes. she refused to drink and i wanted her to have the chee keok choa, so i left it out. It is a matter of choice with ingredients in certain recipes and in this recipe, black vinegar, ginger and the trotter are a must.
It's so yummmmmmy! I'm salivating now. Got to try this. I love chee kiok. Hou Hou shek!
ReplyDeleteLily, this dish is so yummy and nutricious. I gave some to my mother inlaw and she enjoy it thoroughly. due to my stomach acid problem, i made it with 1 cup of vinegar only thus have to omit the brown sugar.
ReplyDeletei have tried so many of your recipe and all of them are simply delicious. thanks again
sunchen
ReplyDeletei am glad that you liked this recipe and all the recipes that you have tried.
Hi, Lily. Great recipe posted! Thank you! I am just wondering if i can use scented vinegar (chenzhiang) kind instead of black vinegar. It is difficult to get black vinegar here. Can i substitute the gula melaka with rock sugar?
ReplyDeleteanonymous
ReplyDeletei supposed you could use any vinegar in hand and adjust the taste according. Even granulated could be used but it cooking this dish as a confinement food than rock sugar is better.
Hi Lily, thanks for this precious recipe...haven't had this for long time! Was wondering if you have the recipe for Loh Ark (Braised Duck in Soy Sauce)? Thanks!
ReplyDeletegerrie
ReplyDeletei do, in fact i just made loh chicken with the master sauce. I will post as soon as i can locate my pic of the loh ark.
Pat Chun black vinegar
ReplyDeletethat I used was much too
sweet, maybe I should add white rice vinegar
next time to counteract the overly sweetness.
Gula Melaka is the most
ReplyDeleteflavourful of all but
expensive in UK, variety from
Thailand and Indian
sub-continent cheaper but nowhere quite as
flavourful, lacks fragrance for a start.
anonymous
ReplyDeleteplease do adjust according to your tastebuds
anonymous
ReplyDeletei agree with you totally
hi lilyng. im a student from melbourne and I was recently introduced to your recipe blog. THANK GOD!! i was really craving for chee kiok chou and as i live next to Victoria Market, i've decided to get my own ingredients and attempt to make it! Instead of pork trotters, can i use pork shoulder instead? Cos i prefer leaner meat. And also do you think it'll taste good with a couple of dried chilli thrown in? :)
ReplyDeleteJun
jun
ReplyDeletethis is a confinement dish and the collegan from the trotter is supposed to be good, go ahead with pork shouder but lean meat will be more tough. A few pieces of dried chillies will be delish if you like spicy.