Wild Boar Recipes Wanted!

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Wild Boar Recipes Wanted!

Postby Andaiz » Tue Jul 13, 2010 11:54 am

Hi fellow KSP gourmet people, would any of you have an idea as to how to cook wild boar meat?

Think it's going to be game-y. A family friend brought this back from KK, but steamed, I'd think. Will re-cooking/re-heating it make it hard?

Any ideas would be good. Many thanks in advance.

Andaiz
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Postby tankee » Tue Jul 13, 2010 12:17 pm

I can only recall eating wild boar meat cooked in 2 ways:
- stewed
- BBQ

Since the meat is steamed, stew may be a better option.

So, are we all invited to the feast? :evil:

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Postby tree nymph » Tue Jul 13, 2010 12:23 pm

Andaiz,
I volunteer myself to help out too if you invite me...

:evil:

tree nymph
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Postby tankee » Tue Jul 13, 2010 12:26 pm


tankee
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Postby Funz » Tue Jul 13, 2010 1:12 pm

Game meats are wonderful for stew. And like what tankee said since the meat is already precooked, then stewing will be better.

BABI SIO (Pork stew in thick coriander gravy)
Marinated pork
1.5kg pork (front thigh portion)
10g coriander seeds (ground into powder and toast over slow fire)
20g sugar
1 tsp pepper powder
1 tsp salt
2 tbsp thick soya sauce

Other Ingredients
3 tbsp oil
100g ground shallots
5 cm cinnamon stick
6 cloves tamarind juice (100g tamarind with 400ml water)
500ml water
60 cm sugar cane
5g salt
100g sugar

Garnishing
1 bunch coriander leaves / Chinese parsley

METHOD

Cut pork into cubes. Marinate pork with spices for 1 hour.
Cut sugar cane into strips of 5 cm finger size.
Pluck coriander leaves / Chinese parsley leaves and young stem and soak in ice water.
Heat oil in wok. Sautee shallots, cinnamon stick and cloves.
Add marinated pork and stir for 5 minutes.
Add tamarind juice, sugar cane and water.
Add sugar and salt.
Simmer for 45 minutes until meat is soft and gravy thickens.
Garnish dish with coriander leaves.

My mum likes to use pork belly or twee bak for this dish. She will stew the whole piece of meat uncut. When the meat is tender, she will pan fry it until it is brown and on the outside (a bit chow tar), slice it up and ladle the gravy over the meat.

Tender meat, with sweet, tangy and yet savoury overtones. Very appetizing.

Funz
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Postby Andaiz » Tue Jul 13, 2010 2:43 pm

Thanks, KSP's. They make me salivate even now. Will have to provide mum with the recipes here.

Tree nymph and tankee, can...we may use it this week. What days you can make it?

Andaiz
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Postby tankee » Tue Jul 13, 2010 10:51 pm

ok ... you win :wink:

:celebrate:

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Postby Andaiz » Wed Jul 14, 2010 2:22 pm

Ei, tankee, why like that? We're going to have that tonight fried with onions and spring onions. I TRY and take pictures :wink: ...but not particularly dying :roll: to try leh! :|

Andaiz
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Postby peterch » Wed Jul 14, 2010 2:47 pm

tankee wrote:I can only recall eating wild boar meat cooked in 2 ways:
- stewed
- BBQ

Since the meat is steamed, stew may be a better option.

So, are we all invited to the feast? :evil:


BBQ is the best, but if you to stewed it, pls make sure you use high flame cooking :D

peterch
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