Thursday, December 9, 2010

Xmas Special: Christmas Cookies! (Update)

Hi everyone hope you're having a lovely week and getting ready for the festivities!

We've been getting great reviews on the Christmas Cookies, and it seems that you lot really like them. That gives us a big Ho!Ho!Ho! and warms us right up!

So to make things even better (why not eh?),  you'll get to enjoy 5 bags of Christmas Cookies for RM 98.00 only!

More value and cheers for you lovely folks. :)

Visit our Xmas Special Page for more details and contact us now to place your orders.

Wednesday, December 1, 2010

Pigs CAN Fly!

Hi everyone,

The month of December has arrived, and yet another year is reaching its sunset. As I watch the rain and look back now, I am struck by the feeling that it seems only yesterday when I announced that The Hungry Hog, your humble porcine purveyor, will be serving you full time. Exactly one year has passed to this day. 

Since then we've moved ahead quite a bit and have even expanded our repertoire. Christmas and Chinese New Year past had been fantastic, and we launched a small catering service to good reception and reviews. We're pretty chuffed about our achievements and have delightfully patted ourselves on the back. Of course there were trying times and moments that weren't very fun to be honest, but we found strength to forge ahead from your support and encouragement throughout. You have been with us from the start, and we are grateful for such loyalty and grace. It's been a roller-coaster of a year, but one without regrets and full of hope for the next.

I would like to use this update to acknowledge some thanks, and also, if I am competent enough in my writing, to paint a little bit more about the type of business The Hungry Hog is and what it wants to stand for. The two phrases that come prominently to mind to achieve this is "We" and "Business is personal".

You will notice that in all our postings and promotions that the word "we" and "us" is prolific and the word "I" is almost never used. This is a deliberate and conscious effort. In truth, The Hungry Hog has only one employee most of the time, but we do not see it as a singular, individual effort at all. We have had plenty of help from family, friends and pork lovers all over the Klang Valley in all sorts of ways. 

You have contributed marketing ideas, spread the news about us to people you know and helped to distribute flyers around town. You have been willing and enthusiastic guinea pigs whenever we had new food experiments and were fine tuning our products. You have lent a listening ear, been a friend and dispensed sage advice on managing and growing a new business. Most of all, you have been fantastic customers and have supported us all the way.

In my opinion, The Hungry Hog belongs as much to each of you as it does to me. It is "we" who have shaped the DNA of The Hungry Hog, and for that I thank you. You have my utmost gratitude.

"Business is personal"
I am a big fan of Richard Branson, the entrepreneur extraordinaire. In his book "Business Stripped Bare" he says that business is about making things better. I have embraced that notion and adopted it to include that business is also personal. No one goes "into business" without having personal feelings and desires attached. We all want to have a better life, to make things better. We start working for ourselves in hopes of earning more money. We try to make life better for our customers by solving their problems, providing better instruments and helping their business grow. When we find success, we improve the quality of life for ourselves and our loved ones. Next, in the broader scope of society, we are able then able to help those less fortunate and those in need. It is our "business" to make things better for ourselves and other people. Whether you are a business owner or a working professional, the underlying intention is the same. 

When I started The Hungry Hog, I envisioned it to be a socially conscious business; one that would contribute back to the community and be able to help people lead better lives.Yes, the fundamental focus of keeping the business afloat and paying the bills duly come first, so is the effort of making a living. Yet the aim of contributing to a charitable cause the moment we are able to stays clear and bright. I am proud to say that we have done just that, and you have made it possible. :)

In the spirit of this season of giving, The Hungry Hog has donated RM 400 to someone who will appreciate all the support that she can get. We hope that you will join us and make a small contribution as well. RM10 per person isn't much, but multiply that by 100 people and it's enough to make a significant impact. As in the words of a famous hypermarket chain - "Every little helps."

Yvonne Foong is young woman suffering from neurofibromatosis, an illness of the nervous system that causes benign tumours to grow in her body all her life. There is no known cure. She has written a book about living with neurofibromatosis entitled "I'm not sick, just a bit unwell" (some of you might be familiar with it). She is a strong, independent girl that is facing her difficulties head on and needs public funds to support her medical and living expenses. We hope that our small contribution will help her along in any way possible. Please visit her website at to read more about her, the illness and how you can help too.

It's been a very eventful year and there's an interesting road ahead. But we're looking ahead to our plans with vigour and playfulness. As Steve Jobs once said - "Stay hungry, stay foolish". That's a great mantra to live by. We look forward to come up with more delicious food and share in your wonderful experiences!

Have a merry christmas everyone!

Yeng Yee
The Head Hog

Thursday, November 25, 2010

Xmas Special: Christmas Cookies!

'Tis the season to be jolly! Falalalala la la la la! :)

The yuletide month is upon us once again and we're celebrating with the colours of Christmas!

Our Christmas cookies, with their crispy, airy shells of oatmeal have rich bits of white chocolate and tangy cranberries scattered about and tiny flakes of sea salt on top.

Bite into one and taste the richness of real butter, velvety rich white chocolate, crispy oatmeal and small citrus explosions of cranberries - all in one cookie! Add in the flavours of sea salt and you'll enjoy an extra dimension of falalalala. It's like having a great festive celebration in your mouth!

The colours bring to mind white snow and red Christmas tree balls too, don't you think?

Our cookies come in bags of 30s and are perfect for a Christmas gift. Treat your loved ones this season, or just indulge on your own (we won't tell, promise!).

Price: RM 19.90 per bag (30 pcs)

Contact us now to place your orders!

Note: You may also view this promotion and upcoming Xmas specials in our new "Xmas Special" page tab at the top navigation row of this blog.

Monday, November 8, 2010

Hickory Smoked Bacon (NEW!)


Hickory Smoked Bacon

Are you a fan of bacon? Do you drool at the sight of  these crispy, tender strips of pork heaven like a one-year old? Do you love the salty, sweet and smoky flavours of bacon that hits the spot in your belly every single time? Do you long for it?

Go on, you know it makes you happy.

Hickory Smoked Bacon - Raw
Introducing The Hungry Hog's latest product - Hickory Smoked Bacon!

Our homemade bacon is made from lovely pork belly slabs that are cured for 5 days with our own secret cure mix. The meat is then hot smoked with real hickory wood to give it that extra oomph of smoky goodness!

Our cure mix is made from 100% natural ingredients and does not contain saltpeter, a common commercial preservative that reportedly  has some health concerns.

Hickory Smoked Bacon - Cooked
The smoked bacon is sold uncooked, frozen in ready-cut strips.

Price: RM 5.00 / 100g (approx. 6-8 slices)

Get some now and send yourself to porky heaven!

Wednesday, November 3, 2010

Happy Deepavali

The Hungry Hog wishes all our friends who are celebrating the festival of lights a vibrant and blessed weekend ahead!

May the lights and prayers shower wonderful blessings to you and your loved ones this season.

Happy Deepavali!

Monday, September 13, 2010

Happy Mid-Autumn Festival!

The Hungry Hog wishes you a very happy and joyful Mid-Autumn Festival!

Whether you are heading out with colourful lanterns or enjoying mooncakes under the moonlight, enjoy spending time with your family and loved ones.

Cheers everybody have a good one!       

Pic source: Click here.

Friday, August 13, 2010

We're in KLue Magazine!

Hi everyone,

We're quite chuffed this month as we have an article featured on the August issue of KLue magazine!

It's all about electronic dreams as we talk about the experience of running an online blog shop. From the ups and downs of having an online business, to the nitty gritty work and what it takes be your own boss, we share The Hungry Hog's story with readers.

Fantastic stuff! :)

Grab the latest copy of KLue at your newsstands now!

The article is only available in print, so we've taken a picture to share with all of you lovely folks (see below).

 KLue Article


Tuesday, August 3, 2010

Promo & New Flyers

Meat Products

Catering Services


Thursday, July 29, 2010

Should You Buy Store Made Pork Sausage?

Found an interesting entry on the web about supposedly "fresh" store made sausages. Not sure if this is practised here in Malaysia (we certainly hope not!).

Good thing for you we get our meats directly from our trusty local butcher at the market. They get their supplies daily from the distributors, so it's always fresh.

Nothing but good stuff for you folks. Very nice! :)

Read about it  HERE.

What's your take on it?

Sunday, July 25, 2010

The Hungry Hog Referral Program

Introduce The Hungry Hog to your family, friends and colleagues and enjoy the rewards! Our referral program gives you a 10% discount when your friends name you as their referrer. They in turn get a 10% discount on their first purchase too. How cool is that?

Spread the word and get rewarded now!

The Hungry Hog's Spread-the-Word Guide:

Tuesday, July 20, 2010

Recipes: A Quick Meatball & Tomato Sauce Pasta

Here's a quick and simple pasta using ready made sauce from the supermarket. Try this easy recipe for a fast meal, or to impress your guests.

Serves 2


1/2 big onion, diced
4 cloves garlic, minced
Olive oil
1 can cut or diced tomatoes
1 can tomato based pasta sauce (there are many varieties and brands, so pick your favourite)
12 meatballs
200g dried spaghetti
Salt, black pepper and sugar to taste


Warm up some olive oil in a frying pan, over medium heat. Put in the meatballs and brown them, about 5 minutes. Remove from pan and set aside.

In the same pan, saute the onions and garlic until fragrant and the onions become a bit translucent. Add in the cans of diced tomatoes and pasta sauce. Stir everything together and season with salt, black pepper and sugar until you're happy with the taste.

Put in the pre-browned meatballs into the sauce and lower down the heat. Simmer gently for 15-20 minutes.

Bring some water to a boil in a pot. Salt the water heavily and put in the spaghetti. Cook according to instructions on the package (usually 7 minutes). The pasta should be just slightly undercooked and have a bite to it, or al dente if you're feeling really Italian. Do the hand gestures too to make it real.

Once the spaghetti is ready, drain most of the water away but keep some. Transfer the spaghetti into the meatball sauce and toss all of it around. The spaghetti will continue to cook and absorb all of the sauce's flavours. If it gets too dry, scoop in some of the cooking water that you've saved. The starch in the water will give the sauce a nice, thick consistency.

Plate up the pasta, arrange the meatballs on top and serve warm.

Jazz up the dish with some fresh basil or freshly grated parmesan cheese, and drizzle some lovely extra virgin olive oil on top.

Thursday, July 15, 2010

Recipes: Sausage & Tomato Focaccia

Serves 4

Basic Focaccia
3 cups all purpose or bread flour
2 tsp yeast
1 cup warm water
1 tbsp sugar
1 tsp salt
4 tbsp olive oil
Coarse salt
Ground black pepper

2 Italian Fennel sausages, sliced
1 cup cherry tomatoes or sun-dried tomatoes
1/2 tsp dried oregano or basil
1/2 tsp chopped garlic
1 tbsp olive oil
Fresh rosemary


Mix the warm water and yeast into a bowl. Add in 1 cup of the flour and sugar, then stir to combine. Let the mixture rest for 10 minutes or so, until the yeast wakes up, starts mingling around and make bubbles appear on the surface.

Add the rest of the flour, olive oil, salt, some black pepper into the mixture to make a dough ball. Knead the dough for a few minutes to work out the gluten, until smooth and elastic. Place the dough in a large, lightly oiled bowl and cover with a towel. Leave to rest in a warm place for about 1 hour, until the dough doubles in size.

While waiting for the dough to rise, prepare the toppings (or you can chill out with a cuppa good java, if you want).

Pan fry the sausages and let then rest for about 10 minutes before cutting into slices. Halve the cherry tomatoes and season with dried herbs, garlic, olive oil and a pinch of salt. Do the same if you're using sun-dried tomatoes. Set aside and let the flavours get cozy.

Lightly oil your hands and knock down expanded dough, getting rid of the air. Knead it a few times and place the dough on an oiled baking sheet. Stretch the dough across the pan to form a large, flat circle or square. Poke dimples all across the dough surface. Place the toppings and rosemary on top, sprinkle some coarse salt and black pepper, and drizzle some good olive oil all across the dough. Let it rise a second time until the dough doubles in size again, about 30 minutes.

Preheat the oven to 210 Celcius. Put the focaccia in the oven and bake for about 40 minutes. The crust should be golden brown and the centre slightly soft.

Remove focaccia from the oven, cut and serve while still warm.

This is a great basic focaccia recipe where you can improvise on the toppings and flavourings. Add olives, different herbs, put flavours into the dough itself, or top the dough with cheese. The possibilities are endless, just feel free to use your imagination!

Friday, July 2, 2010

Our Continuing Story with BFM 89.9

Hi everyone,

We recently returned to BFM to catch up on The Hungry Hog's journey. This time, we were paired with an action coach who helped us with ideas on advertising, promotions and how to attract and retain customers. All great stuff for a new, young business like the Hog! Useful for the budding entrepreneurs out there too!

Follow our story in our Media section, or through the link in our Facebook Fan Page!

Monday, June 28, 2010

Waka Waka! World Cup Promo!

The South Africa 2010 matches are well and truly underway! The matches are getting livelier, the stakes are higher, the shouting and cheering are louder and more heartfelt! Make sure you're well prepared with our World Cup packages to help you last the full game!

Now, more value for you! For an additional RM8, The Hungry Hog will cook your World Cup orders to a nice perfection. All you have to do is reheat the goods, sit back with your drink, and enjoy the the games!

Contact us now for your World Cup package!

Thursday, June 24, 2010

A More Organized Hog

Hello hogsters!

Over the past few days, we've relooked, spin washed, wrung out, and ironed out a better organized and more friendly blog.

You'll notice new page tabs underneath the main title. These will link you to standalone pages for our menu, ordering how-to, media files, promotions, customer testimonials and contact details. No more sniffing around for information! Now you can get all the important information and juicy gossip* with just a click of the mouse. Simple and neat.

There's also the search engine on the right sidebar for you to search for specific blog posts.

It's kind of like a blog that's kind of like a proper website, which is cool. The best of both worlds! :)

We'll be building in a bit more stuff into the ol' bloggie soon, so have a tinker, look around and let us know what you think. Oink!

* not really. pigs don't talk.

Monday, June 21, 2010

Minimum Order for Roast Pork

Hi all,

We will be no longer be making 0.5 kg minimum orders for roast pork. Minimum orders for roast pork will now be 1.0 kg. However, you may place orders for 1.5, 2.0, 2.5 kg and so on and so forth.

Our team here at The Hungry Hog always tries to give you the best we can, and quality control for previous minimum orders have been a wee bit tricky. Hence, after careful observation, we have decided to discontinue the 0.5 kg option and move forward with a 1.0 kg minimum. That way, we can ensure that you get the best roast possible from us. 

You get better value and enjoyment, and we get a nice smile from you. Happy days! :)

Cheers everyone!

Thursday, June 10, 2010

Hidup Bola Makan Bola (Daging) World Cup Promo!!

Waka Waka! The World Cup 2010 is upon us! Joy to all ye footie fans out there!!

As the matches play out in the wee hours of the morning here in Malaysia Truly Asia, we at The Hungry Hog fully emphatize with those of you who get the munchies but can't be torn apart from your new HD telly to go out to get food.

Well worry no more! Be prepared with our scrumptious World Cup packages* to satisfy your hunger! Fry them up, grill them, chop them up and enjoy with your favourite matches and beers!

Cheering on your team is a lot of work, so make sure you and your mates are well stocked up to last the whole 90 minutes! Nothing like a night of amazing football with awesome friends and great food!

Drop us an email now, or call us to get your yummy packs!

As we used to say in this country - HIDUP BOLA, MAKAN BOLA (daging) !!!**

*    products are uncooked and frozen except for roast pork.
**  that's a great cheer :)

Tuesday, June 8, 2010

Meatballs!! (New Product)

New in town! Plump, juicy meatballs!
(yeah we know you're smirking, you cheeky monkey you). :-)

Made with pork and beef, these delicious meatballs are packed with rosemary and oregano to give you bold flavours.

Perfect as a snack with your favourite beers, or as part of a hearty dish such as pasta, soups and stews.

Meatballs are sold frozen, uncooked in packs of 20s and 40s.

20s pack:  RM 25.00
40s pack:  RM 50.00

Try them out today!!

Tuesday, June 1, 2010

Refer A Friend and Enjoy Discounts!

Oink oink! The Hungry Hog's proud to present to you our new referral master plan to take over the world!! (Okay, it's really just a referral plan, but we like to think big).

Introduce your friends to our ever growing family, and you'll get to enjoy very interesting discounts!

How does it work, you ask? Simple. Here's how:

The Hungry Hog's Step-by-Step Referral Guide

Great value, don't you think? Now you and more of your buddies can enjoy delicious products from The Hungry Hog.

Spread the word, pass the pork and bring more joy to your world! :)

Note: We secretly think that we can still take over the world with enough referrals to form a hog army, heh.

Thursday, May 27, 2010

Have a Blessed Wesak Day!

To all our customers, fans and readers:

Have a wonderful and blessed Wesak Day! May the light of happiness shine upon you and your loved ones always.

The Hungry Hog.

Tuesday, May 25, 2010

How To Place Your Order

Placing an order is always an exciting time because we get to serve you some really delicious food. To enable us to serve you better, we've listed down some information that will help us when ordering your goodies:

  1. The quantity of the products (roast pork - how many kilos, sausages and burgers - how many pieces).*
  2. For roast pork orders, please state if you want the meat cut, or left whole.
  3. Date for your order (when you would like the order to be ready).
  4. Pick up or delivery.**
  5. Approximate time of pick up or delivery.
  6. Your full name, address and contact number.

 * Give us a buzz or drop us an email if you are not sure how much to order. We will be glad to help you portion accordingly to your needs.
** Operating hours are from 9am to 6pm. Latest pick up or delivery must be done by 6pm.

Looking forward to serve you soon! :)

Thursday, May 20, 2010

Tiny Surprises

We were trawling the big, wide world of the Internet the other day. Nothing special, just checking out what's out there, looking for new ideas and inspiration, and then we stumbled upon these interesting nuggets:

  1. We're the No.1 search result (out of 923,000 results) in the Google Malaysia search engine if you query for "The Hungry Hog".  NICE! 

  2. We got a review from a group of popular food bloggers (click here). YEAY!

  3. There's another "The Hungry Hog" company (click here)  in the south of England doing some porky good too (hello mates!). 

Nice, small surprises to perk up the day :)

Monday, May 17, 2010

Wesak Special!

Having a BBQ, party or gathering?

Treat your family and friends with mouth-watering products from The Hungry Hog, and enjoy our current promotion.

Get in touch now, and let us help make your events a truly enjoyable and delicious experience!

Wednesday, May 12, 2010

Pork Burgers (NEW!)

Juicy and yummylicious!

All natural pork burger patties made from quality minced meat, onions, salt and pepper. Perfect for your BBQ parties! Also works well for a simple lunch sandwich, or with rice and gravy, or simply on its own.

Price:   RM 3.50/pc
Note:    Patties are sold frozen, uncooked.

Sunday, April 25, 2010

Labour Day Promotion!

Hi hoggers,

In celebration of Labour Day this weekend, we will be giving a 10% discount off your total bill when you spend RM50 and above on The Hungry Hog's products!

The promotion is valid from Monday, 26th April 2010 until Sunday, 2nd May 2010.

Call or email us now to make your order!

Wednesday, March 31, 2010

History of Sausages

The practice of sausage making began thousands of years ago as way of preserving meat. It was an economical way of butchering to transform scraps and less appealing cuts of meat - organs, blood, fat, off cuts - into a preserved and appetizing food. 

Sausages were mentioned as early as about 500 B.C., in a Greek comedy play titled "The Orya", or "The Sausage". Thereafter it became a popular food enjoyed by the Greeks and the Roman Empire, especially during festive occasions. The Chinese also had their own form of sausage called "lap cheong" which they have been enjoying for centuries.                                                                                                                             Pic source: Wikipedia

The modern word "sausage" is derived from from the Latin word salsus, meaning salted. In olden days, people did not have refrigeration and thus resorted to sausage making as a way to salt and cure their meats. This method proved to be a very effective and delicious way of preserving and flavouring meat.

The most basic sausage consists of meat, cut into pieces or ground, and stuffed into a casing. The casing is traditionally the intestine of the animal that has been cleaned. Typical meats used for sausage making are pork, beef and lamb, though there is no limit to what you can use. Chicken sausages and blood sausages (also known as black pudding) have also been very popular in modern times.

Today, natural intestine casings have increasingly been replaced by cellulose, collagen and plastic casings. These artificial casings are widely used in the area of industrially manufactured sausages. Sausages with artificial casings have a straight,smooth, uniform, cylindrical shape as compared to the slightly curved and sometimes ridged surfaces of sausages with natural casings.

Sausages have different types, flavours, shapes and sizes depending on the local influence. As there are many countries, each with their own discovery and usage of spices, herbs and preservation techniques, the variety of sausages all over the world are amazing. The flavour of sausages also depend on the local availability of ingredients and climate.

In some areas, the local sausage culture is so strong that the sausage became associated with the name of the area itself. For example, these England counties have their own famous sausages - Cumberland, Lincolnshire and Wiltshire. Sausages have also become part of iconic food that defined nations, such as hotdogs in the U.S. and bangers and mash in the U.K.

Sources: Wikipedia, Oscar Enterprises

Wednesday, March 24, 2010

Breakfast Sausage (NEW!)

Hi hoggers!

Introducing our new Breakfast Sausage - a simple, aromatic banger that is seasoned with sage and nutmeg. It's your favourite everyday sausage!

Perfect for your breakkie fry ups, or even that barbecue party!

Thursday, March 11, 2010

Green Pigs?

Here's an interesting article about Berrybank Farm in Ballarat, Australia. Read below about how their turned their large scale pig farm into an environmentally friendly outfit that converted a waste management problem into a profitable solution. Wonder when Malaysian pig farms will start something like this, even on a smaller scale?

Link to article: Pig Power

Sunday, February 28, 2010

The Hungry Hog's 1st Birthday!

Happy birthday to us, happy birthday to us, happy birthday dear hoggie, happy birthday to us!!

We are ONE! Woot! What a 1st year it has been since we started out in 2009. It was more of a part-time experiment to see if people will appreciate an online hog business, and we didn't know if it would be successful. But lo and behold, you guys gave so much support that we decided to go make it a full time venture! It's been an incredible journey, and we wouldn't have made it without your tremendous support and wonderful appetite. We're really excited to continue the adventure together with you and grow into a great business. :)

As a token of our appreciation to you, you hungry hogger, The Hungry Hog will be dishing out our 1st birthday special.

From 1st March to 31st March, get 10% off your total bill for a minimum purchase of RM 100 only! (Delivery charges not included).

Thank you for your support again, and we're looking forward to satisfy all your hoggie cravings!

Tuesday, February 23, 2010

Great Taste, Same Price!

Gong Xi Fa Cai and Xin Nian Kuai Le everyone!

The Chinese New Year celebration is ongoing at the moment and we hope that you've been having a fun and meaningful welcome to the Year of the Tiger. For those that couldn't place orders in time for CNY, worry not as Chap Goh Mei is just around the corner and we will be very happy to make some delicious nosh for you. :)

Another happy news is regarding the price of pork. Prior to Chinese New Year, news have been circulating of ex-farm pork prices escalating by a big jump and the government decided to list pork as a price-controlled item. All good news for the consumer in paper. In actual fact, market prices have risen between 6% to a whopping 44%!

Thanks to our friendly butcher, we managed to keep our costs at a reasonable increase and were able to provide roasts and sausages to you during CNY without a price increase. Yeay!

And here's the BIG news:
The Hungry Hog will be maintaining the same price for our products! Until further notice, we will not be raising our prices and you will be able to continue enjoying hogilicious meats with the same great value! Double Yeay! How's that for good news? :D

Drop us an email or give us a buzz to get your porky fix. Cheers everyone!

Thursday, February 11, 2010

Happy Chinese New Year !!

Wishing all you Hungry Hoggers out there a very Happy Chinese New Year!! Have a great time spent with family and friends, savour all the delicious meals and snacks, collect all your ang pows (very important!), but most of all, have a smashing holiday filled with plenty of laughter and joy all around!

We're happily roasting your orders right now, so that you'll have a great dish to bring home and share with your family. Oink Oink!!  :D

Have a roaring year ahead guys!

Monday, February 1, 2010

Eat More Pork!

Looks like eating pork will help spice up your life. Very interesting :) Now there's more reason for you to's good for you!

Article from Fox News online:  Argentina's President Says Eat Pork to Spice Up Sex Life

Thursday, January 28, 2010

How To Cook Sausages

Hi guys,

We've had some great feedback on our  sausages, and some of the comments were quite interesting. Some of you experienced exploding sausage skins, some sausages were dry, and some bangers were oozing its contents out! On the other hand, many of you enjoyed big, juicy sausages cooked to perfection and had a wonderful experience. :)

Today we're going to advise you on some of the best (and interesting) ways to cook your sausages to get the perfect, juicy banger.

The first thing to remember is that The Hog's sausages are different from the usual vacuum-packed frankfurters that you pick up from the supermarket aisles. They will require a slightly longer time and a different method to cook properly. So take your time and enjoy the cooking!

Sausage cooking Golden Rule: Low (heat) and Slow.

Step 1 - Thawing Out:
Remove your sausages from the freezer and let it thaw out. You can do this by leaving it overnight in the fridge, or taking it out 1-2 hours before cooking.

Step 2 - Pan Frying:
Pan fry the sausages with a bit of oil in a shallow frying pan over low heat. If your stove's low heat is still strong, arrange the sausage near the sides of the pan. Cook for 15-20 minutes until nicely browned, turning occasionally. Low heat is important to ensure that the skin does not burst. It also allows the meat to absorb it's own juices while cooking, creating a proper juicy banger with a nice crunchy skin.

Step 2 - Barbecuing:
Prepare your charcoal an hour in advance so that you have embers giving out steady, low heat. Place the sausages on the grill and cook for 15-20 minutes, turning occasionally. Again, low and slow. Rest the meat meat for a while before serving.

Alternative step - Customer Suggestion:
This interesting method was recommended by a friend of ours, try it and see what you think!

Firstly, boil the sausages in water for 10 minutes straight out of the freezer. No thawing period is required. The dry the sausages a bit so that they don't splatter too much. Fry them in a frying pan for about 10 minutes, and the bangers should be nicely crisp on the outside with a moist and flavourful filling.

What's your favourite way of cooking sausages?


Monday, January 25, 2010

How to Store and Reheat Your Roast Pork

Hi guys,

Today we're gonna talk a bit about how you can store and reheat your roast pork (siu yuk). 

What do you do when you can't finish your roast pork? Can you purchase in advance, store it and reheat at your convenience? Will the meat still be nice? How about the skin? How long can I store it? These are the common questions we get asked, and hopefully with a few pointers, you'll be able to maximize the enjoyment of your purchase even more. :)

Firstly, freezing and storing the roast pork.

This is very easy. Just wrap the meat in cling film, or put it in a container and store in the freezer. Some customers have stored the meat for a week and it was still delicious when reheated. This means that you can purchase the roast pork in advance, and just enjoy it whenever you want! Great stuff!

Secondly, reheating the frozen meat.

Take the roast pork out of the freezer and defrost or let it thaw until a bit soft again. There are 2 ways to reheat the meat - using an oven, or a frying pan:
  1. If you're using an oven, preheat the oven to 180°C. Turn off the bottom grill and use only the top grill.   Place the roast pork into the center of the oven, and heat through for about 5 - 8 minutes. The skin will get crispy again and the meat will heat up nicely without getting dry. Rest the meat for about 10 mins, cut and serve.
  2. If you're using a frying pan, place the roast pork skin-side down on the pan. Heat through for about 5 minutes, or until the skin is crispy again and the meat feels just warm to the touch. You can put the lid on for a while to help with the reheating process. Rest the meat before serving.

Thirdly, how to use leftovers.
Not sure what to with some bits left? There are plenty of things that you can do with roast pork leftovers! Stir fry with leeks (a Chinese favourite), cabbages, kailan or other greens to make a delicious dish. Re-fry the meats with soy sauce, garlic, sugar and some chilli to make an appetizing snack or dish to complement your meal. Even simpler, just chop it up into small bits and put it in together with your fried rice! With a bit of imagination and experimentation, there are endless possibilities! What's your favourite roast pork leftover dish? :)

Wednesday, January 20, 2010

Podcast of BFM Interview

Hi all,

We had a great chat with BFM yesterday, and the podcast has been published on the station's website.

We tried to embed the player here, but somehow it jumbles up the entire blog layout. Any experts willing to help? :)

Meanwhile, you can download or play the file here!

Cheers guys.

Sunday, January 17, 2010

Interview on BFM 89.9

Hi guys,

The Hungry Hog will be going on air for an interview with BFM 89.9, the business station! Catch us on the 10am slot Open For Business, on 20th January (Wednesday). We'll be having a chat about the business, so you will get more insight about who we are and what we're about. Great stuff!

In case you miss it, there will be a podcast for you to download at the BFM website. We will also link it here for your convenience.


Sunday, January 10, 2010

Chinese New Year Orders

Get your firecrackers and mandarin oranges ready. Chinese New Year (CNY) is coming soon! Radio stations and retail outlets are already celebrating the festivity with songs, decorations and lively adverts.

We have already starting receiving orders for CNY from our friends who want to bring home some nice roast pork to enjoy with their family this year. If you would like to do the same, place your orders now to avoid disappointment! :)

The Hungry Hog will be operating until a last pickup time of 10:00am,  13th February (Saturday, CNY eve) for your orders. We will we closed from then on until the 4th day of CNY (17th, February). We will be back in business and kicking some hog butt on 18th February.

Roast pork can be purchased in advanced and stored easily in the freezer for a few days (we've had a customer who stored it for a week and the meat reheated just fine). You can reheat it easily with an oven or a frying pan and the skin will remain crispy. Sausages can be kept in the freezer for up to a month without any problems. Hence, peace of mind :) We will be giving advice on how to store, cook and reheat your meats as a follow up post to this article.

Cheers and have a good week everyone!

Wednesday, January 6, 2010

New Year, New Things To Come!

Hello everyone!

First off a very happy new year to all you lovely people out there. Hopefully you've had a wonderful time ushering in 2010 with your family and mates. We at The Hungry Hog greeted the year with a great barbecue, delicious concoctions and plenty of laughs!

It has been an amazing journey since we started business full time in December '09. Lady luck was smiling upon us with an opportunity to appear in a video interview for The Star Online ( That brought much needed publicity and awareness to the public about what the new kid on the block had to offer :). As a result, Christmas and New Year proved to be our busiest period yet as we worked hard to deliver delicious food to you guys. We're so happy that the roasts and sausages added to your festive joy. Hopefully, your friends and family enjoyed it too!

Moving into 2010, The Hungry Hog will be adding new stuff to the blog and our Facebook group. There will be more updates on how to cook, keep and reheat the meats so that you can get the best enjoyment from your purchases. Also, look out for new promotions for the upcoming Chinese New Year among other things. Send us stories or jokes related to our business or products and we'll post them up for everyone to enjoy. The same goes for photos of your parties or meals where you're having some Hog goodness. Send us your funny pics or just pics of you having a good time so that we can share the wonderful times together :)

We are also trying to refine and improve our delivery service, so hopefully we will be able to give you a better service this year. Look out for this space.

New items are being planned for the menu too, and once we've experimented with the recipes and are happy (and perhaps a few kilos heavier) we'll put it out for everyone to savour!

Lastly, please send us any ideas or suggestions that you might have to help us improve and make The Hungry Hog more fun and exciting for you!

Cheers everyone! :)

Friday, January 1, 2010

Menu Details

  1. Roast pork prices are based on weight of fresh, uncooked meat i.e. RM 50 per kg of fresh meat.
  2. Minimum order for roast pork is 1.0 kg.
  3. Roast pork will not be cut unless requested.
  4. Pork sausages are sold frozen, uncooked. No minimum order.
  5. For delivery, appropriate charges will apply.
  6. Orders must be made at least 1 day in advance.

How to Order:
  1. Send us an email (at least 1 day ahead) stating:
    • The product and amount that you would like to order.
    • The date and time that you would like to have it ready.
    • Your address, if you wish to have your order delivered.
    • Your full name and contact.

     2.  Give us a call at 012 - 225 0877.