“Signature Black Pepper Pork. I’ve it cooked with curry leaves, for more exotic flavour. Trust me, you’ll like me.. Oops.. Like it, I meant…”
This recipe has become one of my signature dishes.
I did not create this dish. It was tasted in a restaurant and found it really delicious. By examining the ingredients used in their dish, I was confident that I would be able to adapt and fix up the dish at home on my own. And, it had been a success in making the similar dish!
So, here I am sharing one of my simplest but greatest pork dishes which I had adapted. :)read more
“I cook this whenever my craving for some refreshing meat dishes kicks in, and it’d easily prepared and cooked even in those busy nights.”
Serve this simple-to-assemble tangy pork ribs on a bed of leavy greens, or enjoy it as a complete Western meal with soft creamy mashed potato and lightly salted blanched mixed vegetables.
You may prepare the marinating the night before, for even greater flavour to be yielded… When ready, simply roast it in oven and you will be able to get this served in a flash. Whet your appetite with the zesty and mild saltiness of hoisin sauce flavours in the ribs even in the busy weeknights!read more
“Simple and quick-making Japanese-style crispy pork chops make your lunch box meal one of the best ever. And, remember to serve it with the savoury Japanese curry gravy!”
Prepare this savory pork chop meal in less than an hour time. And learn my tricks in making successfully crisped and coated chops. It is a 99% success rate.
And because it was home cooking, I tend to make it a healthier dish for my family, so as to save some cooking oil, as I do not like to keep the used cooking oil for cooking more than one time. So, instead of deep-frying the pork chops, I chose to shallow-fry them. It will still be crisped, but I had to fry only one side of the chop at a time as the oil in the pan will not be enough to submerge the entire piece. Just make sure that the chop is not too thick, and shallow frying method will be as good to make the dish a success.read more
Busy at work recently, and preferred lunching in most of the time. I had to prepare lunch box.
I bought a new nice navy blue (his favorite colour) triangle-shape microwavable lunch box which comes with a spork (spoon plus fork in one… Ribbons not included) from Robinson, for frequent use. Unique triangle shape, it presents an elegant outlook.
This was one of the lunch box meals I’ve prepared, the Japanese curry pork chop rice. Cooked this as it took just an hour to prepare and get ready, as a store-bought ready made Japanese curry sauce was used. So, there wasn’t a need to cook the lunch box meal from scratch, and I think this ready made curry was delectable and complementing with the pork chops. I had the curry sauce packed separately to avoid causing sogginess to the chops.read more
“Easy Making Mouth-Watering Steamed Minced Pork Cube with Dong Cai and Salted Egg Scopes”
This dish is similar to my previous steamed minced pork with salted eggs recipe, but this one tastes fuller than the other due to the addition of Tianjin preserved vegetables (aka ‘Dong Cai’ 冬菜) in it. And, I think this looks better in terms of presentation as I tried making it to resemble the mini treasure boxes on the plate. It is great to cook this during Chinese festive like Mooncake festival, Dumpling festival and even Chinese Chap Go Mei (Lunar Fifteenth Day of CNY), to make it a symbolical festive dish with the name of the recipe I have it here.read more
“Try this recipe which I’ve learned from cooking demo in Bali. And I’ll show you the perfect way to prevent heating butter on stove”
It has been more than a week from my last post. I apologise with no further excuse (busy at work really~).
This dish was learned during my last holiday to Bali. One of the activities from the resort was cooking demonstration. And this was the dish they showed. Actually, they cooked this with beef, but due to personal diet restriction, I used pork slices instead.read more
It’s about every food I’ve cooked with heart and loves