三菜一汤
Seems like quite a fair bit of you guys tuned in to that episode and seemed quite keen to try out that claypot thingy that i made 
Due to all these requests that i have had, i shall now share the receipe with you…
The Delectable three treasure claypot
What you need:
A Claypot.(standard size)
Water toufu (水豆腐) about 4 will be fine:)
Five flower pork (五花肉)
Taupok
Salted fish (Preferably salted fish head..if not, just a slice of it and its got to be those that are slightly moist and pungent:)
Lemon grass about 5 stalks
old ginger..eh..about 5 slices..depends on how old u are:)
dried chilli..about 6 is good:)
garlic ..i love lots of it..like a handful..mince it.
pork lard..a handful
soya sauce.oyster sauce.pepper.sugar.dark soya sauce.sesame oil
______________________________________________
Preparation:
These are the things that u need to do before putting it all in the claypot to simmer.
1) You have to fry the salted fish till golden brown and slightly dry.set it aside.
2)fry the toufu till golden brown as well.take care not to break it:) and set it aside.
3)heat up the wok…Throw in a handful of pork lard and let it brown and the oil to ooze out.Fry the lemongrass and after ten strokes throw in the minced garlic….stir fry for about 10 strokes:) add about 3 spoons of oyster sauce..stir for 5 strokes..add in one table spoon of soya sauce..stir another 5 strokes…add in the five flower pork and stir fry for about 15 strokes:) add some sugar, pepper and sesame oil..carry on stroking another 10 times more..add in the dry chilli..stir for another 10 strokes…and off the gas and smile:)
______________________________________________
Let’s do it:)
And now u r ready to party!
Follow these steps and u might not go thaaaaaat wrong:)
1) Line the bottom of the claypot with the lemongrass that you have just cooked.This will prevent the main dish from scotching and burn..
2)Place the 4 fried water toufu in the middle of the claypot on top of the lemon grass.
3)tear of the salted fish that u have fried and place them evenly in the clapot.
4)scoop up the rest of the meat that you have done in preparation 3 and place them above the toufu
5)add about two cupfuls of stock (could be chicken stock) into the claypot
6) close the lid and let it simmer with a slow fire..
7) heat up wok,add oil and fry the old ginger..after about 10 strokes add in dark soya sauce..about 3 spoonfuls..and after stir frying for another 5 strokes add a wee bit of water and then, open the lid of the clapot and pour the whole stuff into the claypot..right on top of the meat. remember to close the lid of the claypot now!
after 15mins,Open the lid and add the taupok into the claypot..Dip a spoon into the boiling mixture and taste..add watever u need to boost the taste and then quickly close the lid!
To me, whenever i cook, alot of it is based on the feel of the moment..Don’t believe in the regulations of using how many teaspoons of this and that because, it all depends on the fire of the day and the different textures of the meat that y r using on the actual day of cooking..so, you will have to agar agar:)
When the delicious smell of the lemon grass and old ginger and salted fish fills the air, and the pork looks springy and succulent and the sauce looks nice and thick, your dish..my dear…is DONE:)
enjoy your attempt and let me know how it turns out:)
on March 5th, 2010 at 6:03 pm
Hi BRYAN.tks for the receipe.u really deserved to get the host award cause u really know what u re doing n work on it diligently;keep up your good work.
on March 5th, 2010 at 6:25 pm
谢谢禄江。
on March 5th, 2010 at 7:03 pm
i think a man who can cook or cook well or are fond of cooking is gentle and sweet~~~~
on March 5th, 2010 at 11:57 pm
食物好吃更要有好胃口！
祝：健康！
on March 6th, 2010 at 12:39 am
Hi Bryan, thanks for the receipe! my mum was keeping a lookout on tv of how you did it that day. will get back to you if she tries cooking it (:
anyway, i notice a bottle of medicated oil on the dining table in today’s epi of new city beat. just wondering why it’s there. haha.
take care then! (:
on March 7th, 2010 at 4:23 pm
沒有想到你还会做菜！会做菜的男人挺有魅力的！！哈哈~~
而我就很懒做菜的……:P
on March 10th, 2010 at 11:43 am
To: 凯尔
agree~~~ 就是觉得会做饭又不懒于做饭很sweet~~
on March 11th, 2010 at 7:18 pm
Fendizhou.akun@yahoo.com
this is my face book..
on March 11th, 2010 at 9:52 pm
Hi bryan
You a so so so great and I feel so sweet. I’d to try your food. In my mind u know an everything. Have u anything a u don’t know???????????HA HA HA HA HA
And you enjoy your trip n take care n stand by you!!!!!!!!!!!!!!
on March 12th, 2010 at 12:17 pm
haha, five flower pork, i’ve got four flower pork only leh, ah huay went to orchard road liao lah, four flower can or not? hahaha
on March 24th, 2010 at 5:38 pm
Hi Bryan
Understand you taking a tour to Okinawa. Probably can share some tips, as Okinawa is known for healthy food. Cheers
on April 19th, 2010 at 9:39 am
Hi Bryan,
Thanks for sharing your delectable three treasured claypot recipe. It would be great if you can share with us your recipe for the pressure-cooked style prime-rib.
God Bless!
on April 20th, 2010 at 4:31 pm
Hi Bryan,
Thanks for sharing. Wow … I didnt know you can cook. I find man who cooks really very sweet ! Too bad, I wont be trying your claypot dish coz I dont eat meat, not totally vegetarian coz I do eat egg & spices (^v^) ….. Hopefully in the future you can share with us some vegetarian dishes ! Hahaha …. one thing I like about you was your sense of humour, resilience & diligence ! Not forgetting your talents in flowers arrangement & art paintings ….. you’ve always put your best for your show, well done ! Keep it up.
on May 21st, 2010 at 10:15 am
Can you provide the recipe for those dishes you cooked on 19 march 2010 ? Every dish to me are delicious…
on May 22nd, 2010 at 10:04 pm
Hi Bryan,
I can see that you are a great cook. I love to see you cook again.
By the way, can also share your chicken curry recipe.. I believe a lot of fans like me out there are keen to have your recipes, if you are willing to share in this blog.
Maybe u should start a folder for recipe in your blog
Thanks
TK
on May 22nd, 2010 at 10:06 pm
Also i like to comment – not only can u cook. You are a very good creative designer
If have the chance, i would like to get myhouse make over by u
All the best
TK