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?

Cheers!

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.

Cheers!

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 (http://thestaronline.tv/v/4823). 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

 
Note:
  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.
      or

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