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Monday, March 31, 2014

Trotter and ginger in sweetened black vinegar (猪脚醋)



Vinegar trotter is traditionally eaten as a confinement food, there are various ways to prepare this delicious stew, the Cantonese would use only ginger, brown sugar and black vinegar.

But the Malaysian Chinese does it differently, we add some local ingredients that gives this dish some tropical touch!

Ingredients:
2 pig trotters (Cut into pieces)
1.5 cup of dark vinegar
1.5 cup of sweet dark vinegar
1/4 cup of light soy sauce
1 tsp of black sesame oil
8 cups of water
1 piece of Rock Sugar in tablet (片冰糖)
1 piece of palm sugar
2 Assam keping (Garcinia atroviridis)(Optional)
6 dried chilli (optional)
2 big pieces of old ginger (around 2-300 gms)
1 head of garlic



Here are some of the ingredients, get the butcher to help cutting trotter into big pieces, soak it in cold water for about half an hour, remove any seen hair, change the water once or twice in between. Peel the ginger skin.



Blench pig trotter in boiling water for about 2 minutes, remove, drain and wash the trotter pieces thoroughly.

In a claypot, add water, dark vinegar and sweet dark vinegar. Smash the old ginger with a butcher knife to release the heat more. Add garlic (just remove the outer thin layer of the whole head, leave the skin of clove intact.) You basically put the whole head of garlic for cooking.

Bring the mixture to boil, and let it simmer at low heat.



At the same time, in a cooking pan/wok add 1 tsp of sesame oil, add the ginger and fry it until the ginger fragrant, add blenched pig trotter and fry for 5 more minutes until the trotter's skin browned.

Now put the fried trotter pieces and ginger into the simmering vinegar in claypot. Bring to boil, and turn the heat to medium low and cook for 1 hour.



After one hour, add rock sugar tablets, palm sugar and soy sauce, cover and cook for another 30-45 minutes.

P/s: If you like to have this with egg, you could add hard boiled egg at the same time when you add
sugar and soy sauce and continue cooking.





中文版,For Chinese,Click --》猪脚醋

2 comments:

  1. The chilli and assam version is more like Southern Msia. I was quit surprised when I ate this version in KL. Never seen this up north.

    ReplyDelete
  2. Wendy。。really?? Maybe I should check out the northern Malaysia version next time!! Thanks for informing me...

    ReplyDelete

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