What’s that up there? Just a simple pork omellette. I was at two minds whether to post this ridiculously simple recipe over the net. I am sure this recipe is known by so many people and it bothers on embarrassment to put it up here. But then again, so are most of the recipes here, which are basically simple and common dishes cooked at homes. So, I thought maybe, just maybe, it might be something new to someone.

You should try to use a non-stick frying pan for this recipe and have real patience to cook it so that you can have a really nice piece of omellette which is firm to the bite, yet juicy.

This is my recipe for Pork Omellette

Ingredients

• 150 grammes of pork mince
• 3 large eggs
• 3 cloves garlic (chopped)
• 2 teaspoons Cooking oil (palm oil)

Seasoning

• 1 1/2 teaspoons salt
• a couple of dashes of white pepper powder
• a dash of worcestershire sauce

Method

Combine garlic, minced pork and eggs in a bowl. Beat till mixture is even.

Heat oil in frying pan. Pour mixture onto pan and gently stir mixture for about 15 seconds.

Reduce to low heat and let omellette cook for 5 minutes or until upper layer almost dried up. Using a wooden / suitable plastic spatula, “loosen” the omellette from the bottom of the pan so that it can slide on the pan. Then, gently flip the omellette over and cook for another 2 minutes.

Serve hot. However, it still tastes good even if it’s cold.

Technorati Tags: Recipe, Pork, Omellette, Malaysia

Braised Noodles with Stewed Pork Slices is again, one of my experiments. Setting up this blog has resulted in me having to experiment with new recipes so that I can keep up with my postings! Haha!

Before you go “wah!” about this dish, let me tell you first that it is more a dish / recipe of convenience and simplicity than sheer cooking-from-scratch. So, the stewed pork slices come from the can and the noodles are from Sitiawan, Perak (where I previously cooked Sitiawan Noodle ala PabloPabla). Feel free to use any type of instant noodles but I think it will work well with the noodles which are slightly flat, not unlike fettuccine or linguine. As for the result, it’s simply delicious! Hochiak!

This is my recipe for Braised Noodles with Stewed Pork Slices

Ingredients

• 5 pieces of instant noodles (this should serve 3 to 4 people)
• 1 tin of stewed pork slices (cut into rings)
• 300 grammes bean sprouts (remove root)
• 1 small carrot (julienned)
• 4 cloves garlic (chopped finely)
• 2 large eggs (beaten)
• Have 150 ml warm water ready
• 4 tablespoons cooking oil (palm oil)
• 2 tablespoons sesame oil
  

Seasoning

• 1 teaspoon of fish sauce
• 2 teaspoons of dark soya sauce
• 1 teaspoon of light soya sauce
• salt to taste
• 1/3 teaspoon of white pepper powder

Method

Using a non-stick frying pan if available, fry the eggs in a couple of batches to form thin layers of fried egg. Cut the fried eggs to strips.

Next, boil sufficient water in a pot. Cook the noodles till al-dente and then, run it over cold water. Place them in a bowl. Drizzle the sesame oil over the noodles and stir well. Place aside.

Heat oil and saute garlic with carrots. Add fish sauce and about 50 ml of water. Open the tin of stewed pork slices and pork half of the stew into the carrots. Let the gravy simmer, add the rest of the water plus seasoning. Add the cooked noodles and bean sprouts and reduce to medium heat, stirring well to ensure noodles are coated with gravy. Cook for not more than 2 minutes.

Meanwhile, with the frying pan, heat up the pork slices with the remaining gravy from the tin till it begins to boil. Remove from heat. Pour gravy onto the noodles and mix well.

Serve noodles onto individual plates and garnish with egg strips and pork slices.

Technorati Tags: Recipe, Food, Noodles, Stew, Pork

Deep Fried Tofu Meat Patties

This was an experimental dish recently and I was quite pleased with the outcome. What I had in my fridge that day were 2 pieces of firm tofu (beancurd), about 200 grammes of lean pork, some oyster mushrooms and other vegetables. This time, rather than cooking another “usual” tofu dish, I decided to make patties out of it, not unlike burgers.

After steaming

The main ingredients here are tofu and pork whilst the rests adds to the colour and gives its distinctive taste. The end result is a tofu meat patty which is crispy on the outside and yet, juicy and semi-firm on the inside. My daughter liked it very much. It is tasty eaten with rice and also great for tea time snack or parties. I think it will taste even better if it is dipped into some freshly pounded red chilli and garlic with a squeeze of lime. I intend to continue modifying this recipe and will add them in this blog in due course. Nevertheless, I hope you will try this recipe as I loved it!

This is my recipe for Deep Fried Tofu Meat Patties

Ingredients

• 2 pieces firm tofu
• 200 grammes of lean pork mince
• 1/4 piece of carrot (diced as finely as possible)
• An equivalent amount of spring onions (chopped finely)
• An equivalent amount of oyster mushroom or any other type of mushrooms (chopped finely)
• An equivalent amount of dried prawns (chopped / pounded finely)
• 1 large egg
• 2 cloves of garlic (chopped finely)
• 3 tablespoons of corn flour
• Oil for deep frying

Seasoning

• 2 teaspoons of oyster sauce
• 1 teaspoon of worcestershire sauce
• 1 teaspoon of light soya sauce
• 1/4 teaspoon of white pepper powder
• 1/4 teaspoon of black pepper powder

Method

In a mixing bowl, combine and mash up the tofu, pork, carrot, spring onions, mushrooms, dried prawns, garlic, corn flour and seasoning and mix well in one circular motion. Set aside for 30 minutes.

Place mixture in a stainless steel bowl or deep plate and steam it for 10 minutes. The mixture, especially the meat, should be at least 70% cooked after steaming. Remove from steam and place bowl over cold water (to cool it rapidly).

When mixture has sufficiently cooled down, break the egg onto mixture and stir it in one circular motion till egg is evenly distributed. Add some corn flour if mixture is runny.

Heat oil in wok for deep frying. To fry, scoop one heaped tablespoon of mixture and using another spoon held on another hand, push / slide the mixture into the oil. Fry till patty becomes golden brown. Place fried patties on absorbent kitchen napkins to absorb excess oil prior to serving.