brinjal with spiced pork cubes, asparagus with chicken thigh, rojak soup 26 Jan 2010

brinjal with spiced pork cubes - cut reasonably large chunks of the brinjal, scooped the pork cubes out of the can and layered onto the brinjal. put it to steam for 15 minutes. maybe you should try this one of these days, cheap to buy, simple to make, good to eat. any savoury topping would probably do.


asparagus with chicken thigh slices - this was the first try at color retention. peeled the asparagus and blanched for around 10 minutes, before setting them in cool water. chicken was marinated with salt, pepper and some corn flour. cooked till opaque in the wok before adding the asparagus for a quick stir-fry.


rojak soup - why? essence of chicken, pork ribs, corn, carrots, potatoes and celery were all used. somehow the sweetness of the corn was not evident in the soup, it smelt more of the chicken essence and a little bit of celery. carrot was cooked enough to be mashed easily by the tongue, oozing sweetness while at it.

sweet and sour pork loin, dinner 21 December 09

she prepared sugar yam again in the afternoon and left it in the fridge to take form. used 4 big scoops of sugar.....


also, she had already chopped up the vegetables to wait for him to cook. she forgot to peel the asparagus though, so some of them were too tough to eat. again, he seared some smashed garlic in the oil till fragrant before throwing in the vegetables, salt and butter. she found the end product too bland, even when he had threw in a large chunk of butter and half a teaspoon of salt. he's trying to eat healthily.


she had requested that he buy some pork loin after work, and he found frozen meat chunks of loin. the chilled section offered only loin ribs. she took out 3 slabs of meat and cut strips out of them to marinate in ginger, flour, egg, salt and spring onions. also made her concoction of her favourite sweet and sour sauce, vinegar, sugar, water, kushiyaki, soy sauce.

helped her fry the meat while she washed up the dirty dishes to make space. set on kitchen towel to remove excess oil. when he proceeded to fry the white sesame over medium heat, many of the seeds started jumping all around the place, forcing him to turn down the flame.


and the finished product here, after rolling it in the sweet and sour sauce and white sesame. thick sinful syrup, and the meat tasted a tad too salty. seems like they are becoming opposite, one advocating healthy eating, while the other dishing out salt and sugar at will. luckily, it went well with the bland tofu porridge.


not one to waste food (again, they are dissimilar), he pan-fried the leftover batter. had wanted to deep-fry it but the wok was too heavily coated with sugar and he found it too troublesome to wash it up (was also getting very hungry). the batter didn't expand, and it turned out to be something like a salty roti prata. fortunately, it didn't taste bad.


end of report for 21 december 09.