Saturday - 1st Nov 2008
My simple weekend cooking today is using canned pork chop to stew with mustard green. Recipe was given by my auntie's malaysian friend. This dish is appetizing and goes well with porridge. You can use leftover roast chicken, duck or pork too.
Here's th recipe:
Ingredients:
1 canned (397g) stewed pork chop (remove excess oil & fats but retain the sauce)
1 big stalk mustard green (cut into bite size)
2 nos red chillies or 4 nos dried chillies (cut into half)
2 slices dried assam (washed)
2-3 cloves garlic (crushed)
200g 2nd round stock (refer to recipe)
Seasoning:
1/2 tsp sugar
2 tsp chinese wine
Note: if using water instead of stock, add salt to taste.
Method:
1. Blanch mustard green with boiling water, pinch of salt & oil. Set aside
2. Heat 2 tsp of oil in wok, fry garlic & chillies till fragrant.
3. Add mustard green, stir well.
4. Add stew pork chop, stock, assam & seasoning.
5. Simmer till veg is soft.
6. Serve with rice or porridge.
My simple weekend cooking today is using canned pork chop to stew with mustard green. Recipe was given by my auntie's malaysian friend. This dish is appetizing and goes well with porridge. You can use leftover roast chicken, duck or pork too.
Here's th recipe:
Ingredients:
1 canned (397g) stewed pork chop (remove excess oil & fats but retain the sauce)
1 big stalk mustard green (cut into bite size)
2 nos red chillies or 4 nos dried chillies (cut into half)
2 slices dried assam (washed)
2-3 cloves garlic (crushed)
200g 2nd round stock (refer to recipe)
Seasoning:
1/2 tsp sugar
2 tsp chinese wine
Note: if using water instead of stock, add salt to taste.
Method:
1. Blanch mustard green with boiling water, pinch of salt & oil. Set aside
2. Heat 2 tsp of oil in wok, fry garlic & chillies till fragrant.
3. Add mustard green, stir well.
4. Add stew pork chop, stock, assam & seasoning.
5. Simmer till veg is soft.
6. Serve with rice or porridge.
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