“Its sweetness and ‘lemon grassy’ flavour are just soooo yummy”
I tried this new creation for dinner last evening. Using of the tenderloin part, and I sliced the pork into very thin and small (about 1 cm thick, half the palm-size) pieces as my first trial, to allow quicker cooking. It really was, and so, with just about 25min of baking time, your dish would be up to serve.
However, I reckoned thicker slices for baking or grilling method, if possible. Instead of 1cm thickness, make it 2cm. Reason being, thicker slice tastes more “meaty” and juicier. Yes, my first trial told me. :)read more
There are some good-to-know cooking tips to enhance your cooking, and to take note when handling the food items. These are things I have mentioned mostly in my posts and recipes which you might wish to get more details and ideas on how and where about. I have listed here, for your reference. (*Notes are not arranged in sequential order)
Vegetables and Fruits:
While cooking –
1) To retain the fresh greenish color of the vegetables, add sugar into the boiled water to blanch vegetables. Please do not over-cook the vegetables, to keep its nutrients.read more
It’s about every food I’ve cooked with heart and loves