The Hungry Hog

CNY Special: Porksperity Burger!

2012-01-06T03:01:00.000-08:00

Introducing the Porksperity Burger!

This is our tribute to the spirit of Chinese New Year. Be like the dragon as you bite into the pearl of runny egg yolk, and chomp down into a harmonious medley of cheese, pork patty, yoke gon (bbq meat) and plum sauce. Served with fries and side salad.

Enjoy this rich delight of sweet and savoury flavours with your loved ones this festive season!

RM 22.80

Weekend Special: Feijoada!

2011-09-10T00:38:00.000-07:00

Hi everyone,

We're trying out a new dish this weekend - Feijoada!

A Brazilian inspired stew of pork and black beans, it is a tasty, colourful and zingy dish. Served with rice, spicy tomato salsa and sliced oranges. RM 15.90.

Try it! :)

Changes to Catering Services

2011-08-15T01:30:00.000-07:00

Hi everyone,

In line with The Hungry Hog cafe, we will be streamlining our catering services to have a better fit to the business. We will be back with an update soon to the catering page.

Meanwhile, we will still be catering on a case-by-case basis using dishes from our cafe menu only (please see Cafe Menu page). Orders will need to be picked up at The Hungry Hog cafe as delivery is not available.

Our sincere apologies for the inconvenience and thanks so much for your support again!

Warmest regards,
Yeng Yee
Head Hog

Review: Eat Drink KL

2011-07-26T22:51:00.000-07:00

Hi everyone,

We recently got reviewed by Eat Drink KL and we're over the moon! Nice chaps came over for a meal and didn't tell us (naughty!). But we're very chuffed that our homemade goodies are getting enjoyed by more people. See the article through the link below:

http://eatdrinkkl.blogspot.com/2011/07/hungry-hog.html

Also, a month has passed since we opened our cafe doors and we would like to thank each and everyone of you for your tremendous support and friendship. Your feedback will help us improve to be even better! Please bear with us as we work through teething problems and hiccups that all new businesses will face and resolve. We really appreciate your understanding. :)

Looking forward to bring your more tasty food and making new friendships with you!

Cheers,
Yeng Yee - Head Hog

New: Bacon Pasta!

2011-07-14T09:05:00.000-07:00

Hi everyone,

We've added this new dish to our menu - Bacon Pasta! A simple but delicious plate of spaghetti with bacon, olive oil, garlic and chilli padi. Yum Yum :)

Coming Soon...

2011-07-04T08:09:00.000-07:00

New Lunch Hours

2011-06-27T17:11:00.000-07:00

Hi everyone,

We are revising our lunch opening hours to 12:00pm - 2:30pm. Also, our signature 3 Little Pigs and Roast Pork snack plate will be available for lunchtime too.

Cheers!

We're Open!

2011-06-24T17:41:00.000-07:00

Hi hogsters!

The Hungry Hog Cafe is now OPEN!!

(cue drum roll, mexican waves, crowd cheers, flashing ladies and confetti)

Come try our signature 3 Little Pigs, Roast Pork and Sausages which are fast becoming hits among the crowd. Also, new items will appear on the menu from time to time as we find our cafe legs and improve as we go along. We're just starting simple for now to make sure you get consistent quality. So watch this space. :)

Thanks so much for all your support to make this a reality and we look forward to serve you simple, honest food and make you happy people!

Oink Oink,
Yeng Yee - Head Hog

Our New Home!

2011-04-18T00:55:00.000-07:00

Hello oinkers,

After some months of sniffing about, we finally found our new home!

The new pig sty is in the heart of Subang Jaya, within the SS15 commercial space. It's a bit of an empty shell at the moment, but with some old fashioned elbow grease and imagination we'll turn it into a nice cozy hangout. :)

Here's what you can expect from The Hungry Hog Cafe & Bistro:

1. Simple, tasty food (non-halal, of course).
2. Pork burgers!
3. BEER! And yummy snacks to go with it!
4. Weekend brunch specials.
5. Last but not least, a great place to meet up and enjoy yourselves!

WE'RE HIRING!

We're on the lookout for a great crew to be part of The Hungry Hog family. If you or anyone you know are interested, please give us a call or email! We'd be happy to have a chat. :)

Who are we looking for? Well, if you're generally a happy person, who can work long-ish hours and still smile and have a laugh about after a grueling day, then you're the sort of crew we're looking for! It's okay if you're a bit goofy or quirky too, we like that :)

Also, we welcome any senior citizens, underprivileged or partially disabled persons who are able to work. So do put the word out for us ok?

Full time / part time positions available:

1. Kitchen Crew (cooks, kitchen assistants): Food preparation before service, cooking and assembly of dishes, clean up, dish washing and related tasks.
2. Service Crew (wait staff, cashiers, drinks): Preparation of drinks, serving customers, cashier duty, clean up and related tasks.

WE'RE also LOOKING for FURNITURE!


Pic courtesy of www.apartmenttherapy.com

This is a shout out for those of you who are about change or discard your nice vintage/quirky furniture! Do not throw them away! Give us a call and let's see if we can give them a second lease of life!

We're looking for used/old/vintage/quirky/weird/fun/random furniture to be part of the cafe. These include tables, chairs, drawers, cabinets, shelves, plants, leg rests, stools, decor items and all that jazz. You know, the whole mismatched tables and chairs thing?

If you have old, random things lying about, why not give them a second chance? Send us a picture or give us a call. We'll pop by to have a look. If it fits and you don't mind, we'd be happy to bring your stuff to the cafe for a fair price. Of course, we'd be very appreciative of donations too.You'll then have a part of yourself in the store. Nice, isn't it? :)

More updates coming soon!

Donation to Japan

2011-04-11T20:01:00.000-07:00

Hi everyone,

It has been a month since the terrible earthquakes and tsunamis that struck Japan and shook the world with their devastation. The brave, stoic people of Japanese have been trying to rebuild, or at least recover what's left of their shattered lives.

In support of ongoing humanitarian and donation efforts being run by our fellow countrymen, The Hungry Hog has donated 20% of our profits in March to the Malaysian Red Cresecent Society (MRCS). The MRCS International Relief Fund will channel funds to the Japanese Red Cross to help provide sanitation and health services, not to mention hope to disaster victims.

Thank you to all our customers (yes, you!) who have made this possible. It is truly good to know that we can enjoy the wonderful things in life and be able to help those in need at the same time.

Our thoughts and prayers are with the disaster victims, and also the many dedicated men and women who are helping unselfishly in their relief work.

Catering: RM 25 (Set Menu 3)

2011-03-21T02:00:00.000-07:00

Hello porkies,

Here's some pictures of a set menu we did last weekend. It was for a small and cozy lunch, so we packed the meats together so that they're nice and cozy too! :)

Set: RM 25.00 (Menu 3)

1. Tropical Salad

Mixed leaves, pineapples, dragon fruit and tomatoes with a honey lime dressing

2. Fried Mee Hoon
Rice noodles with egg strips, carrots, chives, fish sauce, lime juice and a hint of chilli

MEATS

Roast Pork, Char Siew Pork Ribs, Jerk Chicken Wings

3. Roast Pork

5-spice flavoured roast pork in bite-sized pieces, served with a lime chilli sauce

4. Char Siew Pork Ribs

Oven roasted pork ribs in sweet, sticky char siew sauce

5. Jerk Chicken Wings

Oven roasted wings with a spicy, Jamaican-styled jerk marinade

Help By Eating!

2011-03-19T03:41:00.000-07:00

Hi everyone,

In response to the Japan earthquake and tsunami disaster, The Hungry Hog will be donating 20% of our profits in March to aid humanitarian efforts in that country. We will announce the organization that we will donate to in due time.

Thanks to everybody who have enjoyed our food till now, and let's get more people eating!

Every bite helps. :)

How to Help the Japanese Disaster Relief Efforts (Update)

2011-03-18T04:11:00.000-07:00

Hi everyone,

World Vision has also launched a global response to the earthquake and tsunami disaster, with its worldwide offices raising donations to help with relief efforts. They have started operations to bring blankets, water and sanitary items to areas that have been severely hit such as Minamisanriku.

If you would like to donate, please visit the World Vision sites below:

Website: http://www.worldvision.com.my/
Facebook Page: https://www.facebook.com/WorldVisionMalaysia

How to Help the Japanese Disaster Relief Efforts

2011-03-16T01:34:00.000-07:00

Hi everyone,

It's been a few days since the catastrophe that fell upon Japan, but the devastating effects of the earthquake and tsunami are still incredibly hard to believe. We have been following the news updates and relief efforts closely and are hoping that the situation will not worsen.

As many of you would have seen your friends' status on Facebook about the disaster, there are a lot of us out there who are wishing for the best for the Japanese. We were inspired by a friend in Australia who wanted to start a donation drive for food, so we wondered what we could do from here. We wrote to the Embassy of Japan in Malaysia asking if they need blankets, food, medicine, clothes or other items. We would then do collection drive and deliver it to them.

A representative from the embassy got back to us with information that they are not collecting donations in kind to be sent over, and are only arranging for monetary donations. They have also announced today direct accounts to the Japanese Red Cross to help the disaster relief efforts.

If you wish to donate, please visit the Embassy of Japan's website below and select the channels that you would like to use (there are several options).

Embassy of Japan Donation page: http://www.my.emb-japan.go.jp/English/Earthquake16032011.htm

Our thoughts and prayers go out to the victims, survivors, relief workers and dedicated people who are doing all they can in these very difficult times.

Catering: RM 25 (Set Menu 2)

2011-03-07T03:45:00.000-08:00

Hi everyone,

Just wanted to post up some pictures of this menu that we did over the weekend. More photos to come as we do other set menus in future. :)

Set: RM 25.00 (Menu 2)

1. Char Siew Pork Ribs
Oven roasted pork ribs in sweet, sticky char siew sauce

2. Sausage Platter
Oven roasted Italian Fennel, Breakfast & Chorizo sausages

3. Spaghetti Aglio Olio
Spaghetti tossed with garlic, olive oil & chilli peppers

4. Roasted Vegetables
Pumpkin, sweet potatoes, carrots & onions roasted with cinnamon & cumin

5. Bacon & Avocado Salad
Crispy bacon bits, avocado, mixed leaves, apples & onion slices with balsamic dressing

Catering: Set Menus

2011-02-16T20:42:00.000-08:00

Hi everyone,

Recently we've been looking at our catering jobs to try and bring something new to the table (pun fully intended =Þ).

There were recurring menus and also different dishes that kept changing, so we had to pick our brains to come up with something that might make it easier and more convenient for our lovely customers. That's you, hog buddy!

To that end, The Hungry Hog now has SET MENUS added to our catering lineup. We've come up with several menus for different budgets, and even a BBQ set!

Browse through our selection in the Catering Services page and pick the right one for you. You can also use the sets as a starting point, adding or changing items to personalize your own menu.

We can't wait to cater for your next party, so Contact Us now!

p/s: Happy Chap Goh Meh!

Happy Chinese New Year!

2011-01-29T19:57:00.000-08:00

The Hungry Hog wishes all everyone a very happy Chinese New Year!

May this year of the rabbit bring you lots of love, great health and abundance in wealth. Have fun with your family and friends, indulge in the delicious food and enjoy the festive period!

We will be closed from the the 1st day of celebrations (3rd Feb) until the 5th day (7th Feb). We will be back on the 8th of February.

Gong Xi Fa Cai & Xin Nian Kuai Le!

Chocolate Brownies (NEW!)

2011-01-16T22:48:00.000-08:00

This one is perfect for chocoholics and fans of comfort desserts out there! Introducing our new Chocolate Brownies!

Indulge in rich, soft, gooey chunks of our brownies with your mates and share the love. Made with bittersweet chocolate, cocoa powder, chopped hazelnuts and a serious block of real butter, it's as good as it gets.

Or maybe not.

Have them warm with vanilla ice cream or custard, and you might just fly right over the moon. Over the rainbow. To fields of gold even. Or maybe you'd just want to curl up in your blanket and sing about your favourite things. Nice.

Price: RM 55.00 per tray (20 pcs)

Happy 2011!

2011-01-05T20:42:00.000-08:00

Hi everyone!

Happy New Year! Woooo yeaaahhh! Ok it's a bit late, but hey better late than never right? :)

It's been a busy period for The Hog and it's only now that we have some time to wish you lovely people proper and do a wee bit of updating. We must really apologize for that. Hope that you've had a wonderful time celebrating with your family and lovers and friends (not necessarily in that order).

2010 has been a very eventful year for us, and we're sure for many of you as well. Here's looking forward to a better, more adventurous and bountiful year ahead in 2011!

Starting of this first post of the year, we're going to have two headlines - price adjustments and CNY orders.



Price Adjustments

Here at The Hungry Hog, we believe in fair pricing and have always been looking out for you. Throughout 2010, we have seen market prices increase for pork, petrol (twice) and gas. So we went into our pig sty and did a round of critical thinking (pigs are very smart creatures!). While it won't save the world, we decided that the best thing to do was to NOT raise prices until it was absolutely necessary. By absorbing those costs, we got to give you porky goodness at great value for a full year.

With the latest price increase for pork, we needed to adjust our pricing slightly to adapt to market changes. Please have a look at our Menu & Prices page for the latest pricing as they will take effect from 10th January 2011. It is a reasonable adjustment that has been carefully thought out to give you the best value.

Rest assured that you will continue to get great value from our products:

1) Our roast pork uses only meat from the pig's belly, which is the choice cut for roasting as it has delicious layers of fat and meat that makes it juicy and delicious. We don't use any meat tenderizers to retain the meat's natural texture.

2) Our sausages are made up almost entirely of pure, fresh meat and seasonings, nothing more. It's as simple and natural as it gets. As a perspective, some sausages out there actually contain very little meat, lots of filler material, artificial flavouring, preservatives and might also be made of reconstituted meat, i.e. scraps from processing.

3) And our sausage casings? Nothing but real hog casings, laboriously hand-made from pig intestine lining. It gives you a springy bite that you can't get from artificial casings.

The same attention and focus to making good things extend to all our other products and catering services too.

But best of all, we don't use any artificial preservatives, colouring or flavouring enhancers. All our meat products are made with natural ingredients.

With us, you know what you're getting. :)

CNY Orders

We are now open to receive orders for Chinese New Year! Please do contact us if you would like to place orders for roast pork or other products for this festive period. We already have requests coming in, so do make your bookings early to avoid last minute disappointment as we have limited capacity.

Note: New pricing will apply to orders made from 10th January onwards.

Cheers everybody and have a smashing 2011!

Xmas Special: Christmas Cookies! (Update)

2010-12-09T19:37:00.000-08:00

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.

Pigs CAN Fly!

2010-12-01T04:24:00.000-08:00

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".

"We"

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 www.yvonnefoong.com 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!

Cheers,

Yeng Yee

The Head Hog

Xmas Special: Christmas Cookies!

2010-11-25T05:32:00.000-08:00

'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.

Catering: Finger Food

2010-11-11T00:59:00.000-08:00

Hi everyone here's some pictures of a finger food catering that we did last week. It's a fine example of what you can have for casual party snacks. We had good fun preparing the small bites as it was something different from what we've done so far, and most notably no pig was sacrificed* in the making of this spread!

Price per pax: RM 10.00

Egg Sandwiches

The Hog's version of this classic, with whole grain mustard and mayo.

Vegetarian Spring Rolls

Fried spring rolls with bean sprouts, bean curd, long beans and carrots.

Banana & Cinnamon Muffins

Yummy muffins with mashed bananas, cinnamon, nutmeg and a hint of vanilla.

White Chocolate & Oatmeal Cookies

Rich, crunchy cookies with chunks of white chocolate, oatmeal and butter. Topped with a sprinkle of sea salt.





*do pigs become angel pigs with wings when they die?

Hickory Smoked Bacon (NEW!)

2010-11-08T19:59:00.000-08:00

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!

Happy Deepavali

2010-11-03T22:56:00.000-07:00

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!

Catering: Nasi Lemak

2010-10-31T22:09:00.000-07:00

Hey everyone hope you had a good Halloween weekend! Bet there were plenty of ye pirates, werewolves, ghouls and sexy little devils out to play! Nothing like a bit o' cheeky fun, eh? :)

Anyway, we turned local last weekend and made some really nice Nasi Lemak and Curry Chicken for a bubbly birthday girl's party. The aroma was so strong that the hog mobile (a.k.a. our humble delivery car) smelled like dinner the entire night!

Pax: 20 people
Price: RM 10 per pax.

The hearty spread

Sambal ikan bilis with onions

Condiments: Hard boiled eggs and cucumber slices

Condiments: Toasted peanuts and fried ikan bilis

Weddings & Breakfasts

2010-10-25T22:07:00.000-07:00

Hey everyone it's been a while since we had anything up in here. It's been a busy month and we recently wrapped up two very unique catering activities for some weddings - Roast Pork Gift Packs for guests at a friend's bridal pick up session; and a Full English Breakfast set for another. It was really creative and different from the norm and we loved it.

Why? Well, most of the time leftovers from a whole pig roast are wasted, and why serve the same old fried mee hoon for breakfast, right? We think gift packs is a fantastic solution, and everyone loves a good breakfast!

Cheers to the two brides who came to us with these great ideas. Congratulations and we hope you had a great ceremony! :)

On another note, we got wind of a sausage fan who made a cracking breakfast with our chorizos! Read about it on his blog post here.

Pic source: Delectable Delicious Decadent

Happy Mid-Autumn Festival!

2010-09-13T21:20:00.000-07:00

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.

New Products!

2010-09-05T23:27:00.000-07:00

Hi everyone,

We're very happy to introduce two new items into the menu - Char Siew Pork Ribs and Lime Cheesecake! Both have been so well liked by customers during our catering jobs that we've decided to share them with all of you!

The Char Siew Pork Ribs is a tender slab of spare ribs marinated in sweet char siew sauce.

Slow roasted until falling off the bone, dig your fingers into this sticky and delicious meat. Perfect as an extra dish for your meals or for parties.

The Lime Cheesecake is a great dessert.

Light and tangy, this baked cheesecake is made with lime, cream cheese and yoghurt which gives it a very smooth texture. Contrasting perfectly with a crumbly biscuit base, this cake is a slice of happiness!

Get more details in Menu and Prices!

Catering: BBQ!

2010-08-23T21:19:00.000-07:00

Hi everyone what a fab weekend it's been! We had a cracking time whipping up our first BBQ catering for a bunch of lovely people. Lots of meat and lots of vegetables!

Pax: 18

Vegetables/Roots

Tropical Twist Salad
Mixed leaves, avocados, apples and pineapple. Served with a pineapple, lime and basil dressing.

Coleslaw
Shredded green and purple cabbage, carrots and turnip. Tossed with a zesty lime and ginger mayonnaise.

Rosemary & Garlic Potato Chips
Potato and sweet potato slices, marinated with fresh rosemary, garlic and black pepper.

Assorted Vegetables for Grilling

Brinjals, zucchini, red and yellow peppers.

Meat, Meat, Meat

Sausages and Bacon

Big, fat juicy pork sausages and bacon strips.

Sausages types: Italian Fennel, Breakfast, Fresh Chorizo

Burger Patties

Homemade pork and chicken burger patties.

Jerk Chicken Wings

Spicy wings in a Jamaican styled jerk marinade with coriander, thyme, spring onions, garlic, lime, cinnamon and more.

Char Siew Pork Ribs

Slow roasted pork ribs in char siew sauce, sticky sweet and falling off the bone.

Dessert

Lemon and Lime Cheesecake

Light and creamy cheesecake with a combination of lemons and limes.

Note:
1. Other items not in photos:

Sardines for grilling
Roasted pepper and tomato sauce
Garlic, basil and lemon sauce

2. More pictures in our Facebook Page!

Catering: Sample Custom Menus

2010-08-16T21:18:00.000-07:00

Hello porkies,

It's been a month since we launched The Hungry Hog's Catering Service and the response has been great!

The hogline has been ringing and we've been busy talking to some of you, designing menus and delivering yummy food to your events. The types of parties have been varied too, and we have since catered to dinner gatherings, a housewarming and a surprise birthday party (that was quite cool).

Here's a couple of catering menus that we did so that you can have an idea of what's possible. Unfortunately we were so busy cooking we forgot to take pictures!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1. Housewarming

This was an add-on menu to bolster and complement other food that a fellow hogger had prepared. A great example of how you can include some of our dishes to your menu.

Serves: 12 pax

Pork Belly Roast
Crispy roasted pork belly with 5-spice rub.

Meatballs in Tomato Sauce
Juicy meatballs drenched in a rich, homemade sauce made with fresh tomatoes and herbs.

Bacon Salad
Crispy bacon strips and crunchy, sweet melon on a bed of mixed leaves and rocket dressed with a lime vinaigrette.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2. Birthday Party
This menu is a full and hearty spread for a surprise birthday party. Lots of porky goodness!

Serves: 15 pax

Pork Belly Roast
Crispy roasted pork belly with 5-spice rub.

Sausage and Tomato Bake
Assorted Italian Fennel, Chorizo and Breakfast sausages baked with sweet tomatoes, garlic, rosemary, thyme and balsamic vinegar.

Meatball Spaghetti in Tomato Sauce
Juicy meatballs and pasta served with a rich, homemade sauce made with fresh tomatoes and herbs.

Cobb Salad
A colourful salad of avocados, corn, diced tomatoes, kidney beans, crispy bacon and hard boiled eggs on a bed of chunky romaine and iceberg lettuce. Served with a drizzle of lime mayo dressing.

Cheesy Potato Skins
Oven baked potato skins with a rich filling of mashed potatoes, cream cheese, garlic and rosemary.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Give your party a makeover by The Hungry Hog. Contact us now and let us help you out! :)

We're in KLue Magazine!

2010-08-13T01:29:00.000-07:00

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

Promo & New Flyers

2010-08-03T20:52:00.000-07:00

Meat Products

Catering Services

Should You Buy Store Made Pork Sausage?

2010-07-29T19:42:00.000-07:00

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?

Catering: A Pork Fest!

2010-07-26T20:46:00.000-07:00

We had another catering gig last weekend, and this time it was pork, pork and more pork! Truly a meaty affair, with a sweet ending too. Contact us for your next party catering!

Pax: 8
Price per pax: RM 50.00

Greens

Bacon Salad
Mixed leaves, rocket, melon, homemade bacon strips, lime vinaigrette

Spicy Salsa
Avocado, tomatoes, coriander leaves, spring onions, chillies, lime

Sides

Homemade Butter Rolls
Soft buns made with milk and butter

Smashed Potatoes
A medley of Russet potatoes and sweet potatoes, smashed together with milk, butter and cumin

Mains

Kalua Pork
Hawaiian inspired pork leg tenderloin, wrapped in banana leaves and slow roasted for 4 hours.

Sausage Galore
Assorted sausages (italian fennel, breakfast & chorizo), on a bed of caramelized onions with balsamic vinegar




Piece de Resistance - Char Siew Pork Ribs
Soft ribs marinated in char siew sauce, slow roasted for 4 hours until sticky sweet and falling off the bone.

Dessert

Lime Cheesecake
Light and silky cheesecake, made with lime juice and zest

Note: More pictures on our Facebook Fan Page.

The Hungry Hog Referral Program

2010-07-25T23:11:00.000-07:00

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:

Recipes: A Quick Meatball & Tomato Sauce Pasta

2010-07-20T21:16:00.000-07:00

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.

Recipes: Sausage & Tomato Focaccia

2010-07-15T21:51:00.000-07:00

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!

Catering: A Casual Gathering of Friends

2010-07-12T22:09:00.000-07:00

Hi everyone,

We had our first catering gig last weekend for a small dinner gathering with some of our mates. The six of us had not met up for some time, and it was a good night of catching up on the latest updates over a simple, rustic meal. The weather was grey and wet, which made the dishes even more comforting, especially with some wine.

Starters were two very different and slightly unusual salads. One fruity and the other colourful, both were inspired by fresh ingredients and were dressed with a simple vinaigrette.

Starters

Orange & Olive Salad
Sliced navel oranges, pitted Spanish black olives, sliced onion rings, lotsa black pepper, olive oil

Mixed Salad with Beetroot
Romaine and buttercup lettuce, roasted beetroot, cherry tomatoes, bell peppers, roasted garlic & balsamic vinaigrette

The main course was a simple roast chicken. We picked a really big and juicy bird from the good folks at the market and gave it a fragrant dry rub. Them, the chicken was roasted with chunks of pumpkin and onions. Simple and hearty stuff.

Main

Spiced Roast Chicken
Big birdy flavoured with coriander, paprika and black pepper. Pumpkins and onions flavoured with cumin and cinnamon.

Things got cozier as dinner progressed, with some good wine provided by a fellow hogger. There's nothing like digging into some comfort food with your good friends!

Dinner wrapped up with a good old fashioned bread and butter pudding. The warm pudding with comforting hints of vanilla and nutmeg went really well with some hazelnut and berry ice creams.

Dessert

Bread and Butter Pudding
Delicious trio of vanilla, cinnamon and nutmeg

All in all, a wonderful night of friendship and catching up over a good meal. Have you been in touch with your friends lately? Do it soon, and we'll help you cater! :)

The Hungry Hog Catering

2010-07-07T03:52:00.000-07:00

Hi everyone! Our new Catering Services page is up!

We're very excited about this new service as we can help you plan out a great party. Serve your guests delicious, hearty meals and have a smashing time while keeping to your budget!

Visit our catering page for more details, and see how The Hungry Hog's custom catering service can help you throw a party with a difference!

Our Continuing Story with BFM 89.9

2010-07-02T22:41:00.000-07:00

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!

New in July!

2010-06-30T21:32:00.000-07:00

Hi everyone! The year is really moving along isn't it? A few winks and we're now in the 2nd half of twenty-ten. We hopes you've been having a good one so far. :)

We're very excited about July, as this month we will be rolling out 2 new things to give you more value:

#1: The Hungry Hog Food Catering - small on scale, big on satisfaction

Starting from 5th July 2010, we will be running a small scale, custom Catering Service. This will be a non-halal catering with a difference - we will cater to small parties of up to 25 people, and your menu will be customizable. Yup, customizable.

So forget about the same old, boring curry chicken and fried meehoon at every event. How about a nice roasted chicken with root vegetables, a hearty stew with mash, or delicious summer salads? Build-your-own burgers for your kid's parties? Marinated meats and sausages for your BBQ? All these delicious food can be catered specifically to your needs.

As our new motto goes - Honest Food. Happy People.

Find out more about our catering soon in our blog (look out for the new page tab!).

#2: Our new Facebook Fan Page

We have created a new Fan Page that will be replacing the current Facebook Group. The new Fan Page allows us to get even more interactive with you - we now have albums for you to submit your photos, and you can read and write reviews about The Hungry Hog. Move on over now!

Join our new Fan Page by clicking HERE. You can also click on our Facebook button at the right sidebar.

Move on over now, and ask your friends and family to be fan too! We would like more people to know about The Hungry Hog. :)

Note: All our new Facebook updates will be done through the Fan Page, and the current Group will no longer be active by mid-July.

Waka Waka! World Cup Promo!

2010-06-28T20:45:00.000-07:00

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!

A More Organized Hog

2010-06-24T02:27:00.000-07:00

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.

Minimum Order for Roast Pork

2010-06-21T07:07:00.000-07:00

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!

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

2010-06-10T03:18:00.000-07:00

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 :)

Meatballs!! (New Product)

2010-06-08T01:52:00.000-07:00

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.

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

Try them out today!!

Refer A Friend and Enjoy Discounts!

2010-06-01T02:46:00.000-07:00

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.

Have a Blessed Wesak Day!

2010-05-27T21:14:00.000-07:00

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.

How To Place Your Order

2010-05-25T00:50:00.000-07:00

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:

The quantity of the products (roast pork - how many kilos, sausages and burgers - how many pieces).*
For roast pork orders, please state if you want the meat cut, or left whole.
Date for your order (when you would like the order to be ready).
Pick up or delivery.**
Approximate time of pick up or delivery.
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! :)

Tiny Surprises

2010-05-20T20:11:00.000-07:00

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:

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!

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

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 :)

Pic source: GRAPHICSHUNT

Wesak Special!

2010-05-17T21:45:00.000-07:00

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!

Pork Burgers (NEW!)

2010-05-12T21:51:00.000-07:00

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.

Labour Day Promotion!

2010-04-25T19:08:00.000-07:00

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!

History of Sausages

2010-03-31T00:21:00.000-07:00

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

Breakfast Sausage (NEW!)

2010-03-24T09:29:00.000-07:00

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!

Pic source: Shenandiah Growers & HowStuffWorks

Green Pigs?

2010-03-11T19:24:00.000-08:00

Source: Museum Victoria

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

The Hungry Hog's 1st Birthday!

2010-02-28T20:20:00.000-08:00

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!

Great Taste, Same Price!

2010-02-23T02:55:00.000-08:00

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!

Happy Chinese New Year !!

2010-02-11T23:58:00.000-08:00

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!

Eat More Pork!

2010-02-01T20:15:00.000-08:00

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

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

How To Cook Sausages

2010-01-28T23:52:00.000-08:00

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!

How to Store and Reheat Your Roast Pork

2010-01-25T20:03:00.000-08:00

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:

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.
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? :)

Podcast of BFM Interview

2010-01-20T23:56:00.000-08:00

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.

Interview on BFM 89.9

2010-01-17T23:28:00.000-08:00

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!

Chinese New Year Orders

2010-01-10T19:47:00.000-08:00

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!

New Year, New Things To Come!

2010-01-06T03:20:00.000-08:00

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! :)

Menu Details

2010-01-01T20:19:00.000-08:00

Note:

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

How to Order:

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.

Nice one :)

2009-12-16T21:22:00.000-08:00

Hi Hoggers,

We're up to over 3000 views already! Wow! Well done to all you folks who watched it...we're now the 4th most viewed video of the month!

Thanks again for being great customers and spreading the word. Love you folks! :)

The Hungry Hog featured in The Star!

2009-12-09T21:57:00.000-08:00

Hello Hoggers!

The Hungry Hog has been featured in The Star online! We're very chuffed about it, woozy even :) Check out the action at the video link below. The last we checked it had 900 views already! Awesome!

http://thestaronline.tv/v/4823

The All New Hungry Hog!

2009-11-30T08:27:00.000-08:00

Hello Hoggers!

The Hungry Hog is now open for business 7 days a week! From 9am to 6pm, we will be serving you delicious nosh to bring more cheer to your day!

To place your orders, give us a call at 012-2250877 or send us an email at thehungryhog@gmail.com.

Orders can be picked up at our hog house in SS14, Subang Jaya. The Hungry Hog will also make deliveries with the following rates:

Subang Jaya RM 2.00
USJ or Sunway RM 3.00
Other areas, please give us a ring to make arrangements.

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MENU

Roast Pork Belly (Siew Yuk)
Original (5 spice powder)

RM 50 per kg

Herbed (Rosemary and garlic)
RM 50 per kg

Note:

Roast pork price is based on weight of fresh meat, i.e. RM50 per kg of fresh pork. For help on portioning, please see tips below.
Minimum order 0.5 kg.
Please order at least 24 hours in advance.

Portioning tips:

For 3 to 4 people: 0.5 kg (feeds 7 to 8 people with other dishes)
For 7 to 8 people: 1.0 kg (feeds 13 to 15 people with other dishes)

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Homemade Pork Sausages
Italian Fennel
RM 4.00 per piece, RM 15 for 4 pieces

Chorizo
RM 4.50 per piece, RM 17 for 4 pieces

Note:

Sausages are sold raw and packed frozen.
Please order at least 24 hours in advance.

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Available Everyday!

2009-11-08T23:31:00.000-08:00

Hi Hoggers!

From 1st December 2009, The Hungry Hog will be serving you 7 days a week! Now you can have all the homemade goodness everyday :)

We have also set up The Hungry Hog group in Facebook. Do drop by and check it out!

Cheers,
The Head Hog

Italian Fennel Pork Sausages

2009-08-25T07:17:00.000-07:00

Price: RM4 per sausage (buy 4 pieces for RM15)

Note:

Please order at least one (1) day in advance, latest by Friday.
Sausages are frozen during purchase.

Description:

All natural , delicious homemade pork sausages. Made with nothing else but pork, spices, salt and pepper. There are no artificial preservatives, colouring or flavouring. The sausage casing is 100% natural hog intestine lining.

Each sausage is about the size of a German sausage, roughly at 4.5 inches of length.

This juicy and flavourful sausage is great for breakfast, barbeques, parties or even as a quick snack on its own to satisfy the hunger pangs. Pair it with mash potatoes for a hearty meal, put it into your stew, or make your own hotdog! Goes very well with beer and wine too.

Cooking Tips:
Pan fry sausages over low heat for 15-20 minutes, or grill over a low barbeque fire for 30-40 minutes.

Roast Pork (Siew Yuk)

2009-04-20T08:22:00.001-07:00

Price: RM50/kg
Min. Order: 0.5kg
Note: Please order at least one (1) day in advance, latest by Friday

Description:

Juicy roasted pork belly with a crispy, golden skin, this delicious meat is perfect for sharing at parties, barbeques and housewarming/full moon/birthday celebrations. It can also be served as a dish at mealtimes or as a snack. Pair it with your favourite wine or beer for a mouth watering experience!

Portioning Tips:

0.5kg will feed: 3-4 pax (on its own), 7-8 pax (with other dishes), 2 greedy people
1.0kg will feed: 7-8 pax (on its own), 13-15 pax (with other dishes), 4-5 meat lovers

Packaging:

The roast pork is wrapped in greaseproof paper, then packaged in an outer brown parcel tied with cotton twine.