Pork Trotters

Cooked pigs' trotters, glistening with jelly, were once a common sight in Australian butchers' shops. Again, they make an economical and nutritious meal, and one that can be presented with style and flair. They, along with calves' feet, are also an invaluable source of gelatine for glazes and sauces.


Barbados Pepperpot

When you are in Barbados if you go to any restaurant that lays on a traditional Sunday Bajan buffet, you will find Bajan Pepperpot on the menu. Caribbean soups are often passed down from generation to generation and as with most Caribbean entities, the soup’s diversity is what makes it what it is. Various versions of the revered Pepperpot brew exist.

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Cocido Madrileño – Madrilene Stew

This Cocido Madrileño is named for the province of Madrid, where it originated. Spanish stews have lots of flavour and include meats, sausage and chickpeas. Be sure to allow enough time to soak the chickpeas overnight and to simmer the stew until the meat is soft. This dish is actually two courses – soup and a main dish.

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Khao Kha Mu – Pork Trotter stewed in Soy Sauce

Khao kha mu is steamed rice served with sliced pork trotter which has been simmered in soy sauce and spices. It is always served with a sweet spicy dipping sauce on the side. Often a clear broth is provided on the side as well, as are fresh bird’s eye chillies and cloves of raw garlic. Boiled egg is optional.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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