I remembered this dish we cooked together, the time we spent over that 3-4 months over ride any friendship that was 20 odd years. Yes this is how close we were and we appreciated each other's presence and sincerity so much. I still misses her and there were moments that I wish she will still be around and we can bake and cook just like before.
Anyway, enough of my sad moments, I didn't get a chance to go to the wet market until yesterday.
It was a commotion when I gave the instruction for the butcher to nip off those toes. I can hear behind my back this group of ladies laughing at me. Well, to me, I felt gross with it attached and I definitely don't want to freak out my girl. Nevertheless, guess my dialect wasn't so good because the bag came back to me all nicely chopped!
Anyway, got into my act and this is what we have for dinner.
Findings: This will be perhaps the last time I will cook this dish because my girl doesn't like it. They are more the meaty people.
What you need:
1kg pig trotter
12 pcs dried mushroom, soaked
1/2 bulb of garlic
1 star annise
4 cm old ginger, skin removed and sliced
2 tbsp oyster sauce
1 tbsp dark soya sauce
1 tbsp soya sauce
1 litre of Water
Corn starch to thicken the gravy (mix with 3 tbsp water)
Blanched the pig trotter in boiling water. Remove and wash clean.
Bring a pot of water to a boil and add in all the ingredients except the corn starch solution.
Bring to a boil and lower flame and let it simmer until pig trotter is soft.
Now add in starch solution, stirring constantly until the gravy thickens.
Serve with hot rice.
Note: I added in hard boiled eggs because my family likes it.