There are so many type of omellette recipes around and it can only be limited by your imagination. I remembered when I was young and was traveling on Malaysia Airlines, I was served a really delicious omellette on board. It’s one of those times when you wish you could have a second helping of airline food. No kidding!

Anyway, the omellette had its based ingredients of eggs, mushrooms and cherry tomatoes. I have since modified that dish a little and this time, I’ve added minced pork and capsicums (bell peppers) into it. A friend of mine came back from Cameron Highlands recently and bought me some good looking capsicums of the green, yellow and red varieties. So, I mixed all of them up for this omellette. The end result was a really tasty omellette which my daughter loved (she didn’t want to eat rice that night and preferred just to chomp down on the omellette).

This is my recipe for Colourful Pork Omellette Read the rest of this entry »

Some people have asked me how to clean or prepare pig’s maw / stomach before cooking. It is quite a “messy” process and can be rather offensive in smell and I was quite surprised that I actually took the courage to learn and actually got it done. I don’t know if this is the only method but it has given satisfactory results - the pig’s maw turned out clean and edible.

What you actually need is plain flour and cooking oil (I use palm oil). Sprinkle the flour and drizzle the oil liberally over the raw pig’s stomach and rub it thoroughly. Repeat the process until you have rubbed out all the impurities on the lining. Then, turn the pig’s maw inside out and repeat the process. Rinse with water after you have done.

Next, heat up a wok and sear the pig’s maw on the outer side. Remove the seared pig’s maw, run over cold water, turn it inside out and repeat the searing process. Run it over cold water again.

Finally, clean up the wok and bring some water to boil. Boil the pig’s maw for about 5 minutes. Remove, drain and allow it to cool. You may then keep the pig’s maw for cooking or stewing. It is still a bit on the chewy side to eat it at that point (though it is cooked) but the usual way of cooking it is by stewing or cooking it in soup.

If you have the stomach (pun intended) for it, see the video on how I rubbed the pig’s maw. Warning! Not for the faint hearted. Read the rest of this entry »

Early September, one of my avid readers, Reese, came to Kuala Lumpur and we met up for a Yong Tow Foo lunch at Ampang. She brought me a bottle of General Tso’s Sauce & Glaze from Boston to let me try it out. I’ve never heard, let alone tasted General Tso’s sauce all these while. Reading the ingredients, it looks like the sauce is a blend of garlic and plum (I think) and I thought this would work well with pork, especially pork chops. In the internet, however, I discovered that this sauce is more famous with what is known as the General Tso Chicken dish but being adventurous myself, I decided to give pork chops a try.

The result was absolutely mouth watering. General Tso’s sauce works well with fried pork chops which have been cut into small cutlets. The slight sour and musky taste compliments the pork chops and made the dish really appetising. My daughter gave it the thumbs up. It is such a simple dish that anyone can try it at home.

This is the recipe for General Tso’s Pork Chop Read the rest of this entry »

This is my first attempt at this recipe. I still have more than half a bottle of plum sauce in my fridge and following from last Sunday’s shopping trip, I have 300 grammes of pork loin chops. So, what I did was to marinade the pork loin chops overnight so that on Monday, I could whip up a simple dish in less than 30 minutes when I get home from work.

This dish essentially relies heavily on the commercially available plum sauce, which you can get from supermarkets or asian groceries. Though it is widely used in duck cooking, personally I think it works well with pork too (especially loin cut or ribs). The taste is a mixture of sour and sweet, with a distinct aroma from plums used. The plum sauce I have uses a little bit of chilli in its ingredients and hence, it has a slight hint of spiciness to it, but which otherwise is unnoticeable. I would say that it is an appetising dish and is a worthy companion to steamed white rice.

This is my recipe for Plum Sauce Pork Loin Chops Read the rest of this entry »