With my hands still hurting from the bite yesterday and the risk of getting it wet and infected, there is nothing much I can do. Esther went for the IJN Marathon at Putrajaya and came home tired.
By evening both of us were too lazy to go out for dinner.
So lucky to have this casserole of Braised Pork Trotters which I cooked for the Chinese New Year in the fridge.
When I read the recipe from "Travelling foodies" I immediately bookmarked it and got to cook it for the Chinese New Year season, just in case I needed to bring a dish for any gathering. However, it has been sitting in the fridge since then and finally I got to taste it last weekend only.
Saute the sliced garlic, ginger, cinnamon and cloves till fragrant
Add the blanched pig trotters and then the seasoning sauce and fry till combined.
Add enough water to cover the meat and the cane sugar and bring to a boil.
Lower the heat and let simmer till pig trotters are soft.
If you intend to keep this for later consumption, just simmer for around 30 minutes. Let it cool and keep in freezer till required. Keeping the meat overnight help it to absorb more flavour. Bring back to simmer again till the meat are soft.
I blanched some mee sua and Chinese cabbage - foodstuffs bought for Chinese New Year- to serve with the braised pig trotters. Simply delicious.
It's the end of Chinese New Year celebration and tomorrow (1st March) is the 1st day of the 2nd lunar month.
Have a great weekend.