ASHton + ETHan + kayLEE = ashethlee | the drivers of my life

Had an intense craving for kong bak bao, and since I have lotsa Chinese spices, I decided to create one for dinner. Here's what went in: 400-500g fresh pork belly, sliced to thick strips 3 shallots, sliced thin 6 cloves of garlic, crushed 1-inch of old ginger 4 tbsp black soy sauce 1tsp salt 2 tsp brown sugar 1-2 packs Leaf buns / mantou (purchase from a supermarket) Spices:- 1 stick of cinnamon 2 star anise 5 cloves 1tbsp 5-spice powder 0.5tbsp cumin powder  1. Heat about 2tbsp oil in pot. 2. Stir fry the shallots for a while, then add in the crushed garlic cloves. 3. Add in the strips of pork belly. Fry till slightly browned. 4. Add in the salt, sugar, spices, ginger and soy sauce. Add in 500ml of boiling water. 5. Let it boil up, then cover and simmer for about 1 hour. Just before the braised pork is ready, prepare the buns for steaming (about 10min). 6. Steam the buns on a plate for 10min.  ENJOY! I made a mistake of purchasing just one pack ...

My usual weekdays are packed non-stop juggling 3 kids and all their different activities and timings, homework, on top of social media (work & leisure), work stuff, and also managing the home and meals! No mean feat, I get so tired sometimes. Like today, I had to scoot off at 2.45pm to pick Ash up from his CCA, and I was having a tough time keeping from falling asleep at the wheel. And then, the drive back home. Alas, I got back and got the kids organised and sorted. I started to make my shortcrust pastry. Here's what went in the Shortcrust Pastry : 100g softened unsalted butter 200g plain flour 2 egg yolks 1tsp white sugar pinch of salt remaining egg white for coating 1. Cream the butter with sugar and salt just by using a spatula. 2. Add the flour and yolks and combine well. Knead a bit with hands. (I really like it that I didn't need to use and wash my kitchen mixer, lazy!) 3. Cling wrap it and chill for at least 30-60min, best overnight. Then I realis...