Wednesday, May 24, 2017

Pig's Trotters Bee Hoon (猪脚米粉)

1 pot of Bellevue Brand Pig's trotters (I made my own braised pig's trotters!)
Bee Hoon (dry vermicelli soaked in water)

Pig's Trotters Ingredients
3 large pieces of pig's trotters 
1/2 cup dark soy sauce
1/2 cup light soy sauce
1/3 cup black vinegar
2 cups water or more to cover the pig's trotters
8 cloves garlic
2 slices ginger
1 star anise
6 dried red chillies - soaked in hot water for 5 mins and cut, remove seeds
1 packet of pre-roasted chestnuts
6 dried shitake mushrooms - soaked in water till soften, drained and cut into pieces, reserving the mushroom water.
cooking oil

  1. Heat up 2 tbsp cooking oil in a pressure cooker pot.  Fry the garlic for about one minute.  Add red chillies and fry for another while.
  2. Add pig's trotters into the pot.
  3. Drizzle dark soy sauce and light soy sauce and do a quick stir fry.
  4. Drizzle black vinegar and do another stir fry.
  5. Add enough water to cover the pig's trotters and star anise.
  6. Pressure cook for twenty minutes.  Turn off heat and let the pressure release by itself.
  7. Remove cover and add mushrooms and roasted chestnuts.
  8. Cook for another 5 minutes using a normal lid instead of pressure cooker lid.
  9. Leave it on for at least a few hours to incorporate the flavours of the ingredients.
  10. Soak the bee hoon in warm water till soften.
  11. Pour the gravy of the braised pig's trotters into a large wok and heat it up.
  12. Add the been hoon and use a pair of chopsticks and frying ladle to mix well.
  13. Pour the ingredients in and mix evenly.
  14. Serve immediately.

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