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

Ingredients:


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



Method:

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.


Note:
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
             
Ingredients:

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

Toppings
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


Method:

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.


Note:
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!