Stir-fry Preserved Mustard Head with Pork Strips

Normally we will cook soup with preserved mustard head but it is a little spicy for Darrius so I will boil non-spicy soup if I could. PiggyBeng loves the soup but the Lil' Master comes first in cases like these. :P

PiggyBeng bought a piece so I decided to do some stir-fry instead... at least can eat with white rice or plain porridge.

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Ingredients

• 1pc Mustard head (cut into thin strips)


• 150g Pork (not too lean and not too fat - cut into thin strips)


• A few pips of Garlic (chopped finely)


• Black soy sauce


• A few dash of Pepper


• Some water


• Chili padi - optional

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Methods

1. Cut the preserved mustard head and soak in a bowl of water for at least 30 minutes changing the water after a few minutes. This will wash away the saltiness.


2. Heat up wok and saute the chopped garlic till fragrant, toss in the pork strips and stir-fry till cook, add in the preserved mustard head strips.


3. After stirring for a while, pour in some black soy sauce and add a little water, stir and cover under a small fire. Simmer for at least 20 minutes before serving.


4. if you prefer to have a thicker sauce, add a little corn flour solution before removing from wok.

Tuna Macaroni

Most carbo food like rice and noodles will let you pile up on weight - most of the time so these days I tried to consume less of such food though they have been my favorite all these while! Need to give a thought to our bodies mah! :P

Since Darrius has been a huge pasta fan, I tried to come up with more recipes that hopefully will entice him to eat more besides the pasta. I introduce a varieties of pasta both in shapes and types to him and let him enjoy his meals with fun.

This recipe I learned from an ex-nightschool mate which she prepared for one of the BBQ nite when I was in Singapore. A very easy to prepare and can be eaten cold... so perfect for Bento or lunch boxes!

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Ingredients

• 1 can Tuna (chunk) in water or brie


• 250g Elbow pasta/macaroni


• 1 Hard boiled egg (smashed into small pieces)


• Button mushrooms (sliced a few)


• 2tbsp Mayonnaise


• 1/2 cup Corn kernels


• Raisins (yellow) for garnishing


• Pepper, black pepper and salt for taste


• Lemon juice to kill the fishy taste/smell


• French beans for garnishing (optional)


• Bacon bits for garnishing (optional)


• Sunflower kernels for garnishing (optional)

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Method

1. Boil half a sauce pan of wate, add some salt and oil to cook the pasta/macaroni. When cooked, test the softness before draining the water away.


2. Boil another pot of water for cooking the French beans, corn kernels and button mushrooms slices.


3. Pour the can of tuna (drain away water/brie) into a bowl, smash them up and add in the mayonnaise and mix them well together with smashed up hard boiled egg. Add in sliced button mushrooms.


4. Sprinkle pepper, black pepper and salt to desire taste. Squeeze some lemon juice to kill the fishy smell of the tuna.


5. Toss in raisins, sunflower kernels and bacon bits to garnish. Top with some French beans for presentation. Voila!