Managed to cook a simple pasta lunch for lunch yesterday. You may have noticed I quite like Italian fare. That's one of my weakness, besides japanese food. Tried to create a dish which we have frequently enjoy in a food court. It's actually fettucine with prawns and rucola leaves in a tomato-cream sauce. I whipped up one using vermicelli with squid and prawns. Here it is.
As for today, we went 'Chinese'. Cooked a simple soup, simple by putting all the ingredients into the slow cooker and just let it boil. As my hubby likes pork dishes, I prepared one by using a recipe from the book Hawkers' Fare Simplified. Verdict: not bad at all.
Recipe for Pork Loins in Tomato Sauce
This recipe is adapted from the recipe Supreme Pork Chop in the book Hawkers Fare Simplified.
300g pork loin
½ tbsp oyster
½ tsp sugar
½ tsp salt
½ tsp sesame oil
½ a beaten egg
2 tbsp water
1 tbsp plain flour
2 tsp kiwi juice *
2 tbsp tomato sauce
1 tbsp chilli sauce
1 tsp Worcestershire sauce
½ tbsp sugar
½ tsp salt
1 tsp light soya sauce
3 tbsp water
60g corn flour
Oil for deep frying
1) Cut pork loins into 1 cm thick pieces and pound with the back of the cleaver. Add in the marinade ingredients and mix well. Marinate for at least 1 hr (I prefer overnight).
2) Add in corn flour and mix to coat. Heat up oil. Put in pork loins and deep fry until golden brown. Drain.
3) Leave about 1 tbsp oil in wok, add in sauce and cook until slightly thickened. Add in fried pork loins and mix well to coat evenly. Dish up and serve.
* The original recipe uses bicarbonate of soda. I replaced with kiwi juice, which also has tenderizing effects.
** The above recipe is only half recipe for my family of two. Double all ingredients if you have a big family to feed.