客家小炒(Spicy Version)

I watched a taiwan cooking show the other time & i was tempted to eat this hakka dish. I bought some celery from the supermarket this morning & i decided to cook this dish with a slight change.

I been having the crave to eat spicy food recently, especially whenever i walked past the kitchen & saw the bottle of rojak flower sambal chili paste on the table,i juz can't seem to eat food without.Its reali sooooo..... tempting.

This dish is reali so lovely & yummy. With a dish like this on tonite's menu, i believe tt all of us will have a 2nd serving for rice. haha....It goes perfectly well with plain rice.Oh gosh...think i'm hungry again :-P


Ingredients;
250g pork belly
½ block bean curd(tau kwa)
1 small dried cuttlefish, soak
4 baby carrots
2 stalk celery
Few stalks spring onions
1 clove garlic, minced
1 red chili
Some roasted sesame seeds
1 tbsp oil
Water for boiling

Sauce;
1 tsp oyster sauce
1 tsp light soy sauce
1½ tsbp rojak flower sambal chili paste
1 tbsp stock
½ tsp sugar

Method;
-Soak cuttlefish in hot water for at least 5 hrs.
-Bring water to boil, add pork belly, cook till its cooked & tender.
-Cut pork belly, tau kwa, celery, carrots, cuttlefish & chili into strips.
-Cut spring onions into length of 3cm section.
-Pan fry tau kwa in 1 tbsp oil till light golden brown, drained.
-Add garlic & fry till fragrant.
-Add carrots, celery & chili, fry for 2mins.
-Add pork belly, tau kwa & cuttlefish, fry for another mins.
-Mix ingredients for sauce together, add in sauce.
-Stir fry for 1 mins, add in spring onions.
-Sprinkle roasted sesame seeds over & serve with plain rice.
-Enjoy!