This recipe was a huge success! I got my parents over for dinner and they loved it too. Here’s the amazing recipe from the woks of life.
I’ve been looking for kids friendly recipes and found this recipe. I tried it a few days ago for lunch but it wasn’t yet up to my standard. I must say though, the taste of it was there and I’d give it another go. I think my helper (yes. I rushed back from work to cook this and back to work after. So I needed my helper’s assistance to put it in the oven) didn’t put enough cheese adds there wasn’t enough in our pantry either, so I guess it wasn’t a fair chance. Besides, I like the flavours here. Here’s the recipe.
A: Fried Rice (Base)
– 2 cups of cooked rice [best if it’s leftover]
– 1 tbsp of vegetable oil
– 2 eggs, beaten
– salt and pepper to taste
1. Heat oil in pan, and fry eggs in a pan over medium high heat.
2. Add in rice, stir and let it cook for 5-10 minutes.
3. Add salt and pepper as you wish, to taste.
B: Pork & Marinade
– 5 slices of lean pork cutlet
– 3 tbsp of Worcestershire sauce
– 2 tbsp of Shao Xing cooking wine
– 1 1/2 tsp of 5 spiced powder
– a dash of white pepper
– 1 tsp of sugar
– 1/2 cup corn flour, to coat pork chops
– 1/4 cup canola oil, for frying
1. Marinate pork chops with Worcestershire, wine, 5 spiced powder, pepper & sugar for at least 30 minutes. I prefer to marinade it overnight.
2. When ready to pan-fry, evenly coat pork chops in corn flour.
3. Heat oil until hot then pan fry pork chops on medium heat until golden brown. Don’t worry if it’s still a little pink inside because it will continue to cook in the oven.
4. Set aside then cut into pieces when cooled.
– 1 tbsp olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 3 medium sized tomatoes, chopped
– 1/4 red capsicum/bell pepper
– 1/4 green capsicum/bell pepper
– 4 tbsp ketchup
– 2 tbsp sweet chilly sauce
– 1 tablespoon Worcestershire sauce
– 1 tbsp light soy sauce
– 1 tbsp Shao Xing cooking wine
– 1/4 cup chicken stock
– corn starch slurry, to thicken
– a dash of white pepper
– 1/2 tsp salt
1. Saute onions and garlic in olive oil until translucent without browning.
2. Add tomatoes, capsicums and cook until softened.
3. Add ketchup and sweet chilly sauce, then stir to mix.
4. Add Worcestershire sauce, soy sauce, and cooking wine.
5. Add in chicken stock and bring to boil.
6. Reduce heat and let simmer for 15-20 minutes to reduce mixture.
7. You may opt to add cornstarch slurry to thicken sauce.
8. Add salt & pepper to taste.
D: To assemble
– a mix of Tasty & Mozzarella cheese
1. Preheat oven to 200 deg C.
2. Place fried rice in a deep casserole dish.
3. Arrange sliced pork chops over rice.
4. Spread sauce evenly over pork and sprinkle shredded cheese generously over the top.
5. Bake for 20-25 minutes.
6. Voila! You may now indulge. 🙂
I’m so eager to try this recipe next week after all my success with all the tofu dishes I’ve tried doing this week.
Saving it here for future reference!
tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1. Shallow fry tofu until golden, drained well and set aside.
2. Saute garlic with a little oil then add stock and seasonings, bring it to a boil.
3. Add tofu and peas and cook for a minute.
4. Add prawns and cook for a further minute before thickening the sauce with a little corn flour solution. When the sauce thicken, break in an egg and stir it through the sauce before adding the spring onions.
5. Fill a large bowl with steamed rice and pour the content of wok over.
Another one of those experiments with random online recipes and found this fantastic one from noobcook (I love noobcook.com!) Copying the recipe here for future reference!
- 50 grams minced pork
- 1 tbsp cooking oil
- 3 garlic cloves minced
- 1 tsp taucheo/salted soya beans (aka dou jiang, 豆酱)
- 1 tsp dried fermented black beans rinsed, patted dry & mashed slightly with a fork
- 2 chilli padi sliced thinly; to taste
- cornstarch solution mix 1 tbsp water with 1/2 tbsp cornstarch
- 150 grams firm Chinese tofu cubed
- 1 tbsp chopped spring onions
- 1/2 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- a few dashes white pepper powder
(B) Seasoning (mix well in a small cup)
- 1/2 cup water
- 1/2 tsp dark soy sauce
- 1/2 tbsp sesame oil
- In a bowl, marinade minced pork with (A) for about 10 minutes.
- Heat oil in wok and add the garlic, taucheo, fermented black beans and chilli. Stir fry for 30 seconds until aromatic.
- Add the marinated meat and stir fry until no longer pink, breaking the meat up to smaller bits using the spatula or turner.
- Add seasoning (B). Bring to a boil. Gently add beancurd cubes and simmer over low heat for 3 minutes, taking care not to break the tofu cubes.
- Thicken with cornstarch solution and garnish with chopped spring onions.
I’ve been very experimental with cooking dishes out of my comfort zone lately. Most of the experiments are with Chinese food. I’m glad to say that they mostly turned out good! Hotplate Tofu is one of my favourite tze char dishes and since I had egg Tofu in my fridge the other day, I decided to try my luck with a search online for the recipe and stumbled on this recipe from ieatishootipost. It was chaotic,but it tasted good in the end! I’ve copied the recipe here for easy future reference.
My final product.
Found this yummy recipe on daydaycook and just had to record it here.
Have been wanting to try cooking this evergreen dish at home and found this recipe. Tried it today and I gotta say, it is pretty darn good.
SWEET & SOUR PORK RECIPE
Preparation time : 15 minutes. Ready from the Airfryer : 20 minutes. Preparation of sauce : 10 minutes. Serves 4.
– 300grams pork (preferably a little fatty or shoulder butt portion or those already labelled for cooking sweet & sour pork. If you live around a wet market, just tell the wet market butcher what you are cooking and he will probably give you the perfect cut for this dish!)
Cut the pork into bite size cubes and marinade pepper, 2 dashes of maggi seasoning, 1 tsp of light soya sauce, a dash of sesame oil and leave it in the fridge for a few hours for the flavors to immense the meat.
– 1 serving slice of fresh pineapple, cut in cubes (This is optional. You can also use canned ones)
– 1 medium size onion, sliced
– 1 medium size tomato, cut in cubes
– 1 tbsp minced garlic
– 2 tbsp oyster sauce
– 2 tbsp of tomato sauce
– 1 tbsp of worchestire sauce
– sugar to taste
– plain flour
– 1 egg
– heat up the Philip Avance Airfryer at 120 degrees for 5 mins
– When ready, dip pork in egg and then coat with plain flour.
– Dust off any excess flour on the pork before placing into the frying basket.
– Set timer to 20 minutes.
– When it’s done, set the meat aside to prepare the sauce.
Preparation of sauce :
– with about a tsp of oil, fry garlic and onions till fragrant before adding tomatoes, pineapple
– add the oyster sauce, tomato sauce, worchestire sauce and stir
– add the cornflour and water to the sauce to thicken
– add the cooked pork cubes into the pan and coat it well with the sauce
– add sugar to taste, ensuring there’s enough of the ‘sweet’ to the sourness of the sauce