Monday, 22 September 2014

Omelette with Pork 煎蛋猪肉

I don't know why I never cook Omelette with Pork 煎蛋猪肉 for my family as I ate this so often when young and love it.

It pairs well with rice as well as porridge.



And best of all, my daughter loves it!   She is already asking for it for our next meal.

What you need:
Serve 3

4 Eggs, beaten
100g Minced pork
sesame oil
light soya sauce
pepper
Oil

Method:

Marinate minced pork with sesame oil, soya sauce and pepper.  I like mine more pepper.

Heat wok until real hot, add in pork and stir fry until it is cooked.

Lower heat and add in egg.  Making sure the eggs covered the pork.  (My pan was big and thus my omelette is flat but if you are like my mom, hers is thicker, use a smaller fry non stick pan).

Cook until the omelette is golden, flip over and continue to cook the other side until golden.

Serve with rice or porridge.


Cheers!



Sunday, 21 September 2014

Braised Pork Ribs 红烧排骨

I have never attempted on Braised Pork Ribs 红烧排骨, partly because my girl is too lazy to eat ribs.  When we have Bak Kut Teh, she goes for the soup more than the ribs.  Actually that applies to me too.  I guess we are afraid of getting our hands dirty when we eat.

Lately this dish kept ringing in my ears, so I decided to try.  At least once to see whether my family likes it and I am glad I did it.


Hubby thoughts that the ribs was marinated for long but this dish is so easy to whip up and best of all, it tasted good too.

To dine at home, I definitely don't mind getting my hands dirty.

What you need:

1kg of pork ribs (get the meaty ones)
2 tbsp of wine
1½ tbsp dark soya sauce
2 tbsp light soya sauce
4 small rock sugar (mine was in small cube form) - you can adjust it if you like it sweeter
1 cinnamon stick
4 star anise
5 slices of ginger
1 tbsp minced garlic
3 dried chillies

Method:

Blanced pork ribs.  Drained.

Heat work with oil, add in pork ribs and rock sugar and fry until golden.

Add in wine and mix into the pork ribs.

Stir in dark soya sauce, light soya sauce, cinnamon stick, star anise, ginger, minced garlic and dried chillies.

Add enough water to cover the ribs.

Let it simmer for an hour or more or until ribs are soft and the sauce already dried up.

Serve hot with rice







Thursday, 18 September 2014

The Moistest Chocolate Mug Cake

Was craving for something chocolatey and since I am home alone, I decided to try out this recipe as the author promised that it will be The Moistest Chocolate Mug Cake.

In 70 sec, I was satisfied!  True to its name, it is super sedap! and guess what, minimal washing!


Findings: I just dumped the dry ingredients in the cup, give it a stir with a fork, add in the wet ingredients.  Add in the nutella, using the same fork, push the nutella down. 

Moist and yummy.  Totally not dry like many chocolate cake in a mug that I tried before.

Definitely a keeper!


What you need:

40g plain flour
12g cocoa powder
¼ tsp baking powder
25g granulated sugar
⅛ tsp salt
80g milk
2 tbsp vegetable oil
1 tbsp hazelnut chocolate spread (I recommended two 2 tbsp)

Method:


In a medium bowl, whisk together dry ingredients.

Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.

Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.


Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.

Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).

Microwave mug cake for 70 seconds on high. 

Carefully remove from microwave and enjoy!