38 posts tagged “pork”
Almost forgot to eat "Siew Chue Kuat" which I LOVE. Can't find them in Singapore :( Ma cooked porridge with it for lunch & boiled soup for dinner *Y-U-M-M-Y*
First time cooked porridge using the Panasonic electric rice cooker (SR-LVA18). Very easy to use indeed :)
Still has wanton filling hence used it to practice the wrapping method as shown on fengyingrecipe's blog but still can't get it right *arghhhhhh*
Long time didn't boil soup after Erin is weaned off her porridge. It's time to continue the nourishment.
Recipe is from Asian Favourites – Delicious Homestyle Chinese, Thai, Vietnamese, Malay, Indonesian & Indian Recipes by Periplus.
Ingredients :
750g pork leg or shoulder
1 t oil
5 curry leaves
1 large onion (finely chopped)
3 t garlic (finely chopped)
1 t grated ginger
½ t chilli powder
½ t salt
½ t ground cinnamon
¼ t ground cloves
½ t fennel seeds
1 t ground cumin
3 t ground coriander
2 T lemon juice, malt vinegar or tamarind juice
½ cup hot water
½ cup coconut milk
Method :
(1) Trim rind from pork. Cut port into 3cm cubes
(2) Heat the oil in a large pan; add the curry leaves, onion & garlic & cook until onion is soft. Add ginger, chilli, salt & spices; cook 1 minute
(3) Add cubed pork & coat with spice mixture. Add juice. Cook 45 minutes, stirring occasionally, or until moisture has evaporated & meat is cooking in its own juice
(4) Cook, stirring, 5 minutes; the colour will darken & the flavours intensify. Add water & coconut milk; simmer 10 minutes until gravy thickens
This dish can be cooked 3 days ahead & refrigerate. Can also be frozen for up to 1 month
Fennel has a liquorice flavour that marries well with other spices in curry dishes
