Mango Sago Pamelo

Recipe source: noobcook
Ingredients

- 400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)
- 150ml evaporated milk
- 2 large ripe honey mangoes
- sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
- 80g pearl sago, soak in water for 20 minutes till white and enlarged, then rinsed
- Pomelo (use the Ipoh Tambun variety for better taste), peeled and sacs separated, about 50g or more

Tools
- Blender

Method
1) Boil a pot of water, add sago and boil for a short while till the sago is transparent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

DOM Char Siew

my tiger's favorite!!

Recipe modified from: myworklife
Serve 4-5
Ingredients
500 gram of long strips pork shoulder cut (or 3-layered belly)

Seasoning:

1 teaspoon of ground white pepper
1 teaspoon of light soy sauce
1 tablespoon of oyster sauce
1 tablespoon of dark soy sauce (thick soy sauce)
4 tablespoon of honey ginger (concentrated ginger juice with honey)
1 tablespoon of DOM

1 teaspoon of sesame oil

Remark:

* if you prefer more DOM, then should be 2 tablespoon of DOM with 3 tablespoon of honey ginger

*if don’t have honey ginger, can add 1-2 teaspoon of ginger juice to 4 tablespoon of honey

Method
Use stove-cooking:
1) Cut pork into 3-4 long strips and place them in a bowl.
2) Combine all seasoning ingredients well then dredge pork strips with the seasoning mixture, and marinate for 2 - 3 hours.
3) Preheat a large wok over medium fire, place strips into the hot wok. Keep the remaining marinating sauce in the bowl for later use.
4) Roast pork strips for 10 min on each side, or until both side are caramelized and well roasted. Remove from wok.
5) Put remaining sauce into the wok, and bring to a boil. Reserve it as Char Siew sauce.
6) Slice pork strips thinly when they are cooled, and serve with Char Siew sauce.

Use oven-grill:
1) Preheat oven to 250ºC.
2) Line baking dish with aluminum foil, and place pork strips on it.
3) Grill one side for 10 minutes. Turn pork strips over and grill for another 10 min, or until caramelized. Add in the remaining marinating sauce slowly while grill.
5) Remove from oven. Slice the pork strips thinly when they are cooled. Serve with Char Siew sauce.