dark soy chicken stock fish sauce fresh coriander fresh chillis onions ginger garlic limes brown sugar celery leaves water.
I used eye measurements for this broth, and had to keep tasting it to get the balance of sweet,sour,spicy..so i was adding as i went along.
I put in a whole chopped chilli, less than a hand full of rough chopped coriander & celery leaves, half chopped onion.. half teaspoon of ginger & garlic...500 mls chicken stock...the rest is all to taste.
fry all the veg with a little ginger and garlic..add 4 drops of seasme oil,teaspoon soy. fry untill soft and set aside till warm. wrap in wonton wrappers.
Watercress Dough Boys:
self raising flour salt fine chopped watercress milk
sieve 1 cup flour & pinch of salt. combine flour and watercress. using a knife, stir the milk into the flour and make a workable mixture. then roll into tiny balls. cook them in chicken stock for 5-6 mins. make sure the stock is at a rolling boil before putting them in.
score the skin. rub the meat only with chinese five spice powder, dont be shy with the spice. let the pork belly sit in the fridge for 2 hours, skin side up to let it marinade and also to let the skin dry out. pre-heat oven to 220 degrees. take pork out the fridge and rub lots of salt in the skin. place in a roasting dish, sit the pork on some thick cut slices of onion so its not touching the bottom of roasting dish. put enough water in the dish so that its not touching the bottom of the pork. place in the oven for 40 mins, or untill the skin has crackle.
KamoKamo or zucchini:
cut into desired pieces and brush with a honey & soy mixture and place in the roasting dish with the pork.
Garnish with chopped coriander,watercress, sliced chilli & red oinon