Bite On It!

I apologise for not updating this site as frequent as I should.

The past weeks, I’ve been buying pork and potatoes so I must think of something using both ingedients. Sometimes eating the same thing can be unappetising but a little creativity can change all that. The secret is, by adding a side ingredient can make a whole lot of difference.

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Ingredients

• 300g Pork belly (not too fatty -minced)
• 2-3 Potatoes (cut into sticks like fries)
• 1-2 Bombay onions
• 5-6 Shallots (chopped finely)
• 1 Red chili (cut strips)
• 1 Chili padi (chopped finely)
• 3-4 cloves Garlic (chopped finely)
• Corn flour
• Pepper
• Salt
• Water
• Tomato ketchup
• Worchestershire sauce

Methods

1. Minced the pork belly, add in chopped shallots, chopped garlic, chopped chili padi, some pepper, salt, corn flour, a tsp oil and a little bit of water and mixed them together. Then even out to smaller portions, form them into small meat patties, and lightly fry till turn golden brown under small fire.

   

2. Cut the potatoes and deep fry till golden brown, lift up and set aside.
3. Heat up wok (or can continue from the heated wok after frying the pork patties) an saute the Bombay onions till semi soft. Add in the chili strips and stir for a while.
4. Add in the patties, stir, add in the fried potato sticks and continue to stir.
5. In a smaller bowl, add ard 2 tbsp of tomato ketchup, pepper, salt, 2 tsp corn flour and 1/3 cup water, mixed well and pour into the patties and let it get thicken.
6. When the sauce begins to thicken, put in a few dash of Worchestershire sauce and stir for a while before serving.

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During my last stay in KL, I eat out almost every weekend with my parents as my mom made it a rule of not cooking during weekend unless it is a special occassion. My parents especially like the food served at these Hong Kong styled eating outlets which we normally referred to as char-charn-teng. We have been going to one in 1-U called Wong Kok Char-Charn-Teng located bewteen the old and new wings.

There was this time, my mom ordered this spiced pork fried rice from their menu. It tasted quite good so I decided to try it at home. Since young, I’d love eating this particular spiced pork which is called ‘yuk-ting’ in Mandarin. It goes well with plain rice or used as meat on stir-fry vegetable dishes.

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Ingredients

• 1 can Spiced pork
• 1.5 Cups of Rice (pre-cooked and kept overnight in the fridge)
• 6 strands Long beans or 12 strands French beans
• 1/2 Cup Carrot cubes
• 1 Bombay onion
• 2 Eggs
• Light soy sauce and pepper for taste

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Methods

1. Heat up wok with some oil and lightly fry the longbeans or French beans till 70% soft. Lift up and put aside.
2. Lightly fry the carrot cubes till soften, lift up.
3. Add a little oil to the wok and saute the Bombay onion strips till light golden brown.
4. Add in the cooked longbeans or French beans and continue to stir before add in the rice.
5. When all are well mixed, add in the beaten eggs and stir continously until mixed before pouring in the entire can of spiced pork.
6. Stir till all are well mixed, add in light soy sauce and pepper (depending on individual preferrence)

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I like to prepare dishes that are not so heaty and also one-pot-cook type of of thing. Sometimes it can be tough cooking for 2 person so I always opt for the simple stuff.

Every time I go for food shopping, I will tend to buy longbeans or french beans as they have a longer shelf lives as compared to other green vegetables.

I am not too sure if this dish is Hokkien or Hakka influenced but I like it as it is easy to prepare and taste just so yummy!

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Ingredients

• 12 strands Longbeans - cut into 1.5″ length
• 5-6 pcs Chinese mushrooms (cut into thick strips)
• 200-300g Lean pork - sliced, marinate with some corn flour, black sauce and light sauce
• 4-6 cloves Garlic - finely chopped
• 2 cups Rice
• Sesame seed oil (optional)
• Dark sauce (add more if you prefers darker colour)
• Light soy sauce to taste
• Water

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Methods

1. Heat up wok with some oil and lightly fry the longbeans till about 70% cooked. Lift up.
2. Using the same wok, heat some oil or sesame seed oil and saute the chopped garlic till fragrant. Pour in the marinated meat and stir till about 70% cooked.
3. Add in the Chinese mushrooms, stir for a few minutes then add in the rice, black sauce and light soy sauce and continue to stir for a few more minutes. Then add in the fried longbeans and stir for a while before lifting up.
4. Put all ingredients into the rice cooker, add adequate water (like cooking normal rice) and cook like normal (follow your rice cooker’s indicator).
5. Stir the cooked rice before serving.

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*You can also use chicken meat to substitute the lean pork.

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