Pork Patties and Potatoes in Tomato Sauce

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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Spiced Pork Fried Rice

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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Braised Longbeans Rice

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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Seafood Tom Yam Kuay Chap

Yes! I finally made my first tom yam soup! Thought it might not taste as good as the authentic Thai tom yam but according to PiggyBeng and my MIL, it tasted just like the real thing lest the spiciness... :P

What actually made the soup super yummy was the fresh coconut juice which I added into the soup and boil to perfection!

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Ingredients

• 300g Fish bones


• 300g chicken bones


• 500g Prawns (medium to large size)


• 3 Squids (cut into rings)


• 200g sliced fish


• Kuay Chap (or any types of rice or glass noodles)


• Lots of Chili padi (mixed red and green and slightly smashed)


• 6 stalks Lemongrass (slightly smashed on the head area)


• 4-6 pcs Kaffir leaves


• 1pc Galangal - 2"x3" (partially smashed)


• 3 Onions (sliced into rings)


• 1 bulb Garlic (partially smashed)


• 4-5 Tomatoes (cut into 4 parts and removed the seeds)


• 3-4 Lime (squeeze out the juice)


• 3.5 litre Water


• 1 Coconut (juice only)


• Salt and Fish sauce to taste

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Methods

1. Boil the fish bones and chicken bones for an hour or 1.5 hours. Removed the bones.


2. In a wok, boil the prawns' shell with 1-1.5 cups of water for 15 minutes and sieve out the juice, put aside.


3. Throw in the lemongrass, galangal, garlic, onions, kaffir leaves and chili padi into the fish and chicken broth and let it boil for another 30 mins.


4. Add in the tomatoes and boil another 20 mins till the skins come off. Add in the prawns juice, lime juice and coconut juice. Stir and let it boil.


5. Add in salt or fish sauce to taste. Tom yam soup is ready.


6. In a saucepan, boil some water with a few drops of oil and cook the kuay chap or rice noodles till soften and drained till dry.


7. To prepare individual bowl, scoop some tom yam soup into a small saucepan, throw in the squid rings, prawns and sliced fish and let it boil. Add in the cooked kuay chap, let it boil and pour into a bowl. Served.

Steamed Chicken in Ginger & Wine

I was on this Makan-makan trip up North 2 weeks back and one of the dish was this steamed ginger chicken which was quite tasty. My version is simpler as I did not garnish it with spring onions and sesame seed oil... it still taste as good...

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Ingredients

• 2 pcs Chicken drumstick and thighs


• 1 pc Ginger (3" long or more depending on your preference)


• Light soy sauce for taste


• 1tbsp Shou Xing Wine


• Pepper (optional)


• Water (add some if you want more sauce)

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Method

• Chop chicken into smaller pieces and spread the grated ginger onto them together with the ginger juice.


• Pour in light soy sauce and wine before steaming for 15-20 minutes.

Longbeans Omelette

Sometimes I do get really lazy to do much cooking. These are the days where I will just cook the simplest dish... fry eggs! There are times when I have a little of this and that left over from some other cooking adventure and they are about to go to the bin but I will try to used them and not let it to waste.

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Ingredients

• 5 strands Longbeans (sliced thinly)


• 1 Red chili (sliced thinly)


• 3 Eggs (medium)


• Salt and pepper for taste

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Methods

1. Heat up a non-stick wok with 1 tbsp of oil and fry the longbeans lightly till it started to turn golden brown on some.


2. Throw on the chili and stir for a while till it's soft.


3. Beat the eggs and add in salt and pepper to taste and pour onto the fried longbeans and chili. Let the beaten egg spread around the wok but lifting the wok and let the egg flow but still leave a thicker layer at the centre.


4. Let the egg omelette fr on small fire till it turn slightly golden brown before serving.

Nestum Prawns

We bought quite a lot of prawns during one of the week as I intended to cook tom yam. All these while I have been cooking Nestum Chicken but have never tried cooking Nestum Prawns before so I thought I'll just give it a try. It turned out quite ok except the prawns that I bought was not deep sea prawns so it was not as springy as it should. I used sea-reared prawns. However, the colours was quite good... redish.

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Ingredients

• 12 Medium to large prawns (recommended to use deep sea prawns)


• 2 Chili padi


• 2 strands Curry leaves


• 1 tblsp Brown sugar


• 4-5 tblsp Nestum


• Light soy sauce


• Corn flour


• Pepper

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Methods

1. Deshelled the prawns (disect the back and remove all the dirt) and marinade with light soy sauce with sprinkles of corn four and pepper for about 1/2 hour.


2. Heat up wok with a little oil and fry the prawns lightly on small fire until 85% cooked (all curled up), lift up and put aside.


3. Heat wok with a little oil and fry the chopped chili padi and curry leaves. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum and stir until the sugar is mixing well with the Nestum.


4. Add in the prawns and continue stirring for 20 seconds, lift up and serve.