Friday, July 29, 2016

Homemade Singapore Hainanese Pork Chop 自制新加坡海南炸猪扒


Love a delicious pork chop which is tender on the inside and crusty outside. The traditional Hainanese pork chop is coated with cream cracker crumbs before deep frying it.

I learn this from my late father-in-law who was a talented cook. He could cook ten courses for a wedding banquet of 10 tables by himself.

I was newly married and too young then to want to learn cooking from him. Now I am trying to remember what he taught me and compile his recipes into a book for our younger generations.

Hainanese Pork Chop

500g Pork Chop (pork shoulder butt or loin, sliced)
10 pieces Hup Seng "Ping Pong" brand special cream crackers, finely crushed
1 1/2 tsp flour
1 egg
1 onion, sliced
1 tomato
50g  green peas
Oil for deep frying

Marinade (at least 1 hour) :
1 tsp five spice powder
1/4 tsp sugar
1/2 tsp salt
1 tsp light soy sauce
1 tsp sesame oil



1. Tenderise pork chop with back of cleaver or tenderiser.

2. Marinate pork chop for at least 1 hour.

3. Put cream cracker crumbs on a shallow plate and coat marinated pork chop with egg followed by cracker crumbs.

4. Heat enough oil in the wok to deep fry pork chops.

5. Deep fry the coated pork chops until golden brown. Remove them and place on an oil blotter.

6. Slice fried pork chops and serve with steamed white rice or cook a sweet and sour sauce to pour over it.

To make sweet and sour sauce for the pork chops : 

Ingredients for sauce seasoning :
1 tsp sugar
1 tsp rice vinegar
1 tbsp Worcestershire sauce
1 tbsp A1 steak sauce
1 tbsp oyster sauce
3 tbsp tomato ketchup

Heat wok and add oil. Fry onion until it is fragrant and turns transparent. Add flour and stir fry for a minute. Add the sauce seasoning, tomato and green peas. Lower heat and simmer until thicken.


Besides the onion, I added cubed cucumber and tomatoes into the sauce. I would also add fries if it is a meal by itself for my son.

我不时在家里制作海南炸猪扒,包裹苏打饼干碎的炸豬扒, 皮肉不分离, 香脆而不油腻。。。。。。

这是新加坡式海南炸猪扒, 我海南乡下的家人都不曾吃过。炸猪扒传统做法都用面包糠,但是用苏打饼干来代替,会有意想不到的口感。猪扒裹上苏打饼干碎,炸出来更酥脆,也更香。

把切成一指厚的肉片,用刀背拍打猪扒, 将两面的肉筋都打散,使猪扒更容易入味。



Thursday, July 28, 2016

Durians Prohibited on Public Transport in Singapore! 新加坡禁止带榴梿乘坐公共交通工具


Had quite an adventure getting these delicious organic durians into Singapore. I literally have to sweat for 2 boxes (5 kg per box) of durians. No public bus or taxi was willing to take me as the pungent smell of the durians would linger in air conditioned vehicles for days. LOL

It all started with a chat with a lovely Hainanese sister Helen on Tuesday night. That motivated me to get up early the next morning and take a bus to visit her in Johor Bahru, Malaysia. It was a sudden decision which shocked my husband who could not accompany me as he had a couple of appointments that day.

It was my first time taking a public bus by myself to Malaysia. I was travelling during off peak period so it was a breeze going through immigration of both countries.

Helen picked me up at the taxi stand at JB Sentral, Malaysian inter-city railway station located between Jalan Tun Abdul Razak and Jalan Jim Quee. We went for lunch at Jalan Segget.


Ah Hua Teochew kway teow soup at Restoran Sekee uses charcoal to boil the soup. My bowl of kway teow soup was filled with ingredients such as liver, kidney, oysters and pork slices (RM8 for large bowl). I was given lots of oysters and there is a special dip sauce for it. yum yum....

After lunch we went to pick up Helen's second daughter and then to Taman Molek to buy my organic durians. We were watching them open the thorny fruits when we were shown fat worms in one of the durians, that shows that there is no pesticide used on the durians. hehe.....


When the durian seller heard that I was bringing them to Singapore, she sealed and wrapped the two boxes of durians for me. Helen loan me her cooler bag and some ice packs.

Helen brought me to her masseur for a Chinese original point massage to sooth my aching lower back pain. It was a relaxing and pain relieving session. I was offered a warm ginger tea after my massage.


Helen fetched me to JB CIQ but before she "released" me, we ate chocolatey ice kacang and gooey toasted tau pok. It was past 6 in the evening when I cleared JB customs.

Then my ordeal started when I boarded bus number 170 for the return trip to Singapore. I had already paid for my ticket when the driver asked if I was carrying durians. I replied in the affirmative and explained that they were sealed and wrapped. The driver insisted that durians are prohibited on public buses, gave me my ticket and chased me off the bus.

d101 2

When I queried how was I going to return to Singapore then, he told me to try another bus. A lady who sympathised with me tried to persuade the driver to bring me across the causeway but he told me to get off his bus and wait for the next one.    

I alighted and watched the bus leave. The lady who stood up for me looked at me pitifully as the bus left the bay. When the next bus came, I was stopped by a bus attendant. When I protested and showed him my ticket, he told me to cross the bus bay and take bus number 950.

Desperate and tired, I did as told. For the third time, I was banned from boarding a public bus because I was carrying durians.


Seems like I would not be able to return to Singapore if I didn't finish eating the 10 kg durians in JB! I decided to walk across the causeway bridge. Trying to make lemonade when given lemons - "enjoyed" the beautiful sunset lugging 10 kg of durians across the 1056-metre causeway bridge. No photos, no hand to snap photos. haha....

I thought my problem was going to be solved when I arrived safely in Singapore. I queued for a taxi but was not allowed to ride with my durians. What now!? Do I have to walk home from Woodlands Causeway to Marine Parade, that's more than 30 km by car via BKE (Bukit Timah Expressway) and PIE (Pan Island Expressway)!? Our public transport providers very on the ball!

I called my hubby who would fetch me after his work at 9 pm. I waited at Woodlands Centre for an hour, during this time Helen messaged and chatted with me to help me pass time.

Finally it was home sweet home around 10 pm. I was so exhausted but happy to see my family enjoying the durians. Drop dead and zzzzz.......

昨天我独自搭巴士进新山。原本开心地与新山的海南宗亲吃喝玩乐, 不料带了榴梿回国, 却惹了一身麻烦。

从新山带了两盒榴梿回国, 不料被禁止带到任何公共交通工具上, 特别是有空调的。因為榴梿其強烈和持久性的氣味,那刺鼻的气味将在装有空调的车内久久不散。

这下子对于没有私家车又把榴梿打包回家的我,困难重重。 只好扛着10公斤的榴梿, 徒步越过新柔长堤。过了新加坡关口, 因为连计程车都拒载, 只能等老公放工后来载。 傍晚六点过柔佛关口, 十点才回到家, 这两盒榴梿可累死我了!

Wednesday, July 27, 2016

Hainanese Yi Buah Recipe 制作海南薏粑


My Hainanese husband and his elders love their traditional yi buah (glutinous rice coconut cake). My sister-in-law makes very good yi buahs which are popular among the Hainanese community and our clans. I learn how to make these cakes from her so I don't have to bother her every time my husband craves for it.

I made some modifications to my sister-in-law's recipe.


Coconut filling :

400 g fresh shredded coconut (新鲜椰丝)
180 g of gula melaka (palm sugar 椰糖) or black sugar (黑糖)
4 cm ginger - diced finely(姜)
100 g coarsely grated toasted peanuts (花生碎)
30 g toasted white sesame seeds (白芝麻)
30 g diced orange peel (optional)

Break gula melaka into smaller pieces, add 1⁄2 cup water and bring to boil, stirring to dissolve the sugar. Stir in the coconut, ground peanuts, ginger and diced orange peel, cook until well mixed, about 5 minutes. Remove the pan from the heat and let the filling cool completely.



400 g of glutinous rice flour (糯米粉) reserve some flour for dusting
150 grams of rice flour (粘米粉)
200 g lukewarm water

Sieve the rice flour into a large pot, pour in lukewarm water, and stir until a dough forms. Briefly knead the dough in the bowl until it is smooth and does not stick to the sides of the pot.


Cover with cling wrap or wet towel and rest for 20-30 minutes. Divide the dough into balls, depending on how thin the dough you can manage.

Cleaned 24 pieces of banana leaves (8 cm strips) and lightly greased with cooking oil. Reserve a few tablespoons of cooking oil for glazing after steaming.


Slightly flatten a dough ball, spoon coconut filling in the centre. Close the edges and roll it into a round shape. Wrap a piece of banana leave around the dough, flattened it slightly and tuck in the folds of the banana leaf. Sprinkle some glutinous rice flour on your hand if the dough is too sticky.

Bring 2 cups of water to boil in a rice cooker. Arrange the cakes on a steamer, leave some space between each cake so they don't stick together. Cover the steamer.

Steam the cakes in batches for about 10 minutes. When cakes are cooked, dish onto a plate and let cool before serving.

Dip a chopstick in some permitted red colouring and place a small dot on top of each dough. Brush a little cooking oil on top of the cake while it is warm.


我家里的长辈们超爱吃的传统海南糕点。我姑姑做的海南薏粑, 糯米皮蒸得柔软、滑润而不粘。我向姑姑​​学做这糕点, 家人想吃便动手做。薏粑的原材料是糯米,所以口感有点像麻糬般黏韧。

薏粑是我们海南家庭逢年过节必备的传统糕点, 凡有亲朋戚友家中庆祝任何喜事,都会送些薏粑祝贺。薏粑是用糯米粉包馅料制作的小吃。


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