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This is a really simple recipe, you basically need nice cuts of pork belly with skin, the part with bones are the best. Simply wash the meat, optionally I like to rub the meat with a little bit of chinese cooking wine and let it sit for a few minutes.

Then mix five spices powder and fine salt together, I use about 3/4 tablespoons of five spice and 1 1/4 tablespoons of salt. Its really up to your taste, just rub them on the bottom part of the pork belly and place them a rack.

Then cover the top part of the skins with coarse salt and all you need to do now is roast it! Heat up the oven to about 150-170 degrees and put the meat in for about 15-20 minutes. Oh ya, make sure you put a tray at the bottom of the rack to catch all the oil that’s gonna flow down.

You will notice that the salt becomes harden like crystal, then take the meat out and remove the salt, just use a spoon or knife to rub them off. Once that is done, put it back to the oven at low heat, I did it at less than 100 degrees for about 10-15 minutes until the skin are crispy.

Then chop them up hot and serve

Makan first, think later

This is a coffee shop next to the Sg. Way, PJ’s wet market. In the shop there are 2 stalls, 1 frying noodles and 1 frying dishes. There were 4 of us that day and we opted for dishes.

We ordered a snapper fish to be deep fried, fried yuk mak vege, local tofu with minced meat and a fried roast pork. Most of the dishes are good, but the greatest part was that the billed with rice only came out to be RM53.00 which is considered to be cheap in PJ! Not a bad place for a decent and reasonably priced meal.

After lunch, we bought some biscuits and coffee and pass it to the kung kung and poh poh at the Sg. Way Old Folks home which is near the market. You can see the old folks smiling when you call them, maybe the next time, should not just be food stuff, but actually spending time chatting?

N3 05.193 E101 37.240

Makan first, think later

This is a tong shui and chinese “siu sek” (light meal) place in Kota Kemuning. It serves desserts like red bean soup, mak chuk, hak loh mai, etc. A varieties of light food from toast to kuih are also available here with additional of noodles like curry mee.

I was here for tea and tried their loh bak koh with a bowl of red bean while ah Choo who was with me had a bowl of hak loh mai soup. The red bean is ok but I like the loh bak koh which is served with crispy fried dried small prawns (har mai) and shallots. Pricing is average here, ok place for tea.

N3 00.263 E101 32.323

Makan first, think later