Lani's Simple life Journey

🥖 Crispy Pork Belly Bánh Mì (with Butter)
🥩 Ingredients
For the Pork Belly:
500g pork belly
Salt
5-spice powder
1 egg white
5 tbsp sea salt (for the skin)

For the Pickled Carrots:
1–2 carrots (julienned)
Sugar
Lime juice

Fresh Fillings:
Cucumber (sliced) 🥒
Fresh coriander / parsley
Red chillies (sliced)

Others:
Baguette or bread rolls
Butter 🧈
Mayonnaise
(Optional) pâté

🔥 Instructions
1. Roast the Pork Belly
Pat dry the pork belly.
Season meat side with salt + 5-spice powder.
Mix egg white + sea salt, spread on the skin.
Roast at 150°C for 15 minutes.
Remove salt crust, pat dry.
Continue roasting:
150°C for 40 minutes
180°C for 15 minutes (for crispy skin)
Cool and slice.

🥕 2. Pickle the Carrots
Mix sugar + lime juice
Add carrots and let sit 15–30 minutes
🥪 3. Assemble (Important step with butter 😋)
Slice the bread.
Spread butter first on both sides of the bread.
Add mayonnaise (and pâté if using).
Layer:
Crispy pork belly
Pickled carrots
Cucumber
Coriander / parsley
Red chillies
Close and press gently.

💡 Pro Tip
Slightly toast the bread after adding butter → super fragrant and crispy
Butter + mayo together = creamy + rich + authentic Bánh Mì taste

Stuffed Squid Curry 🌶️🦑

Ingredients
1 bowl homemade chili paste (rampa)
2 tbsp fish curry powder + a little water to make paste
Small squid, cleaned
Minced pork (for stuffing)
1 small onion, finely chopped
1 small carrot, finely diced
Long beans, cut into 3-inch pieces
Cabbage, cut into 3-inch pieces
1 can coconut cream (or Kara)
1–2 tsp cornflour
6 tau pok
Salt & MSG to taste
Toothpicks (for securing stuffed squid)

Instructions
Prepare Stuffing:
Mix minced pork, onion, carrot, cornflour, and a pinch of salt.
Stuff into squid and secure with a toothpick, including the head. Set aside.
Cook Curry Base:
Heat wok, sauté chili paste until fragrant.
Add fish curry paste, cook 2–3 minutes.
Add Vegetables:
Toss in long beans (3-inch) → cook briefly.
Add cabbage (3-inch), stir gently.
Add tau pok
Add Coconut & Squid:
Pour coconut cream, mix.
Add stuffed squid last → simmer until cooked.
Season & Serve:
Adjust salt/MSG as needed.
Serve hot with steamed rice.

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