Author Archives: KATRINA WILKINS

Pork Bone Soup


Pork Bone Soup

A soup of pork and potatoes seasoned with garlic, salted soy beans and ginger

This is a basic soup which is relatively simple to prepare. The ingredients are easy to obtain and the preparation time is relatively quick. The blue and white porcelain used to present this and other dishes (eg. Egg Foo Yong, Pork Chops andHokkien Mee Soup) in this cookbook, was often used by my grandmother. It is a unique dining set with pieces suited for both Asian and Western dishes.

300 g pork ribs
300 g potatoes
4 cloves garlic (bawang putih)
2 tbsp salted soy beans (taucheo)
3 tbsp oil
6 slices ginger (halia)
800 ml water
salt, to taste
a dash of dark soy sauce

1 Rinse then chop the pork ribs into medium-sized pieces.
2 Peel then cut the potatoes into cubes.
3 Peel then finely mince the garlic.
4 If whole salted soy beans are used, pound the beans.

1 Heat a wok over a high flame until it smokes. Add the oil.
2 Lower the flame, then add the garlic and ginger. Stir-fry until light golden brown.
3 Add the salted soy beans, then sprinkle in some water to prevent it from burning.
4 Add the pork ribs and stir-fry. Sprinkle in more water.
5 Add the potatoes and stir-fry for 1 min.
6 Add the remaining water then bring to the boil. Simmer for 30 min, preferably more.
7 Add the salt and a dash of dark soy sauce to taste.

For a really tasty soup, simmer for
1 hr or more over a low-medium
heat, adding the potatoes only in the
last 20 min of cooking time.

If you’d like to try some more delicious recipes from our Cookbook of the month ‘The New Mrs Lee’s Cookbook’ then you can buy your copy HERE + free UK delivery.





Satay Ayam/Babi


Satay Ayam/Babi

Skewers of chicken/pork served with cucumbers, onions, rice cubes and a spicy peanut sauce

Serve satay with Mee Rebus, Lontong or a variety of lauk piring. For a healthier version of satay, use skinned chicken and lean pork. Tenderize the meat before marinating

600 g chicken or pork

1 stalk lemon grass (serai)
10 shallots (bawang merah)
2 tsp coriander (ketumbar) powder
1 tsp cumin (jintan putih) powder
1 tsp turmeric (kunyit) powder
1/4 tsp cinnamon or cassia (kayu manis) powder
11/2 tsp salt
2 tsp sugar
2 tbsp peanuts, roasted and ground
1 tbsp oil
2 cucumbers
2 onions or 10 shallots (bawang merah)
40 satay sticks

1 Cut the meat into small cubes and tenderize by pounding lightly.
2 Prepare the rempah. Peel then roughly chop the lemon grass (use white portion only) and shallots. Finely pound/blend all the rempah ingredients together.
3 Rinse then slice the cucumbers into bite-sized chunks. Peel then cut the onions or shallots into cubes.

1 Mix the meat and rempah in a large bowl. Marinate for at least 30 min.
2 Thread the meat using the satay sticks.
3 Grill the satay over an open charcoal flame or on the top shelf of the oven at 240°C
for 5–7 min on each side. Baste with oil on each side.
4 To serve, arrange the satay on a large plate with the cut cucumbers, onions and Nasi Tindeh (see page 166) or Ketupat.
5 Serve Satay Ayam with Peanut Satay Sauce (see page 98) and Satay Babi with *Pineapple Satay Sauce.

*Pineapple Satay Sauce
A tangy pineapple dipping sauce for pork satay

1/2 pineapple
1 fresh red chilli
1/2 tbsp sugar
1 tsp kalamansi lime (limau kesturi) or lemon juice
1/4 tsp salt

1 Peel and grate the pineapple. Drain off excess juice.
2 Pound the chilli.

1 Mix all the ingredients together and let it rest for 15 min in the refrigerator.
2 Serve in individual bowls or a large serving bowl


If you’d like to try some more delicious recipes from our Cookbook of the month ‘The New Mrs Lee’s Cookbook’ then you can buy your copy HERE + free UK delivery.