Tag Archives: TasteSpotting

my first day of 2009

 

Bergweg 28 New Year's Lunch Menu

My hands are getting itchy from not needing to do any cooking in the last days. Therefore I have offered to prepare the New Year’s Dinner at my in-laws home for the family. I have prepared Indian dishes for the main meal. And for desserts we had opa’s oliebollen (Dutch doughnuts) & oma’s appelflappen (apple fritters), so have a peek at our dinner menu at Bergweg 28:

 

Main

  • Chicken Tikka Masala
  • Cucumber & coriander raita
  • Saffron Rice
  • Naan Bread

Desserts (see pictures at bottom).

  • Oliebollen: I have heard so much about opa’s famous Oliebollen, those who have tried, will never forget them. Finally I could look over opa’s shoulder to see how he made them. I have tried the ones prepared in the restaurants, although they look bigger and rounder but they are not as airy as opa’s ones.

 

  • Appelflappen : Oma’s appelflappen is not the normal apple turnover you see out there, she used the same oliebollen batter mix but with some beer add to it, stir briskly to mix thoughoutly to air as much as as possible. She then coated the sliced apple  in the dough and then fry them. They can be served warm or cold.

Note: only Goudreinet apples are used in a truly authentic dutch way, the same type of apples for Dutch appeltart!!!

 

And here I would just share my experience on my naan bread, they were great success, because I don’t have my bread recipe book with me, so I did some searching and found quite a few bloggers have used Anjun Anand’s  recipe in BBC Food. Other recipes I found consist eggs but as far as I can recall,  the recipe I used consists of yogurt and no egg, so I used this recipe as the backbone and adapted it to become to the closest recipe I used previously. Anyway, this was my second time making homemade naan bread and they were awesome and even better this time after gaining some experience from my first time. And they are just so easy to make, once you have experienced the fresh ones made by yourself, you will never buy the ready made ones ever again.

 

naan bread_best

 as seen in Tastespotting #30226, 03.01 09

NAAN BREAD

Preparation time:  1-2 hours

Cooking time less than 10 mins

Ingredients

For the dough

  • 250g plain flour
  • 2 tsp sugar
  • ½ tsp salt
  • 3.5g (half pack) of 7g instant yeast
  • ½ tsp baking powder
  • 130g warm low-fat plain yogurt (please take note that I used gram and not ml as in Anjum Anand’s 
  • 80-100ml warm milk
  • 1 tbsp olive oil, plus extra for greasing

For variations:

  • Cumin seeds, poppy seeds, sesame seeds, chopped garlic and/ or fresh coriander
  • 1 tbsp butter, melted, for brushing on top when the naan is cooked.

 

Method

  1. Mix all dry ingredients (flour, sugar, salt, baking powder & yeast) in a bowl and then transfer to a large working surface area and make a well in the middle (just like making pizza dough)
  2. Warm the milk and yogurt.
  3. Pour in the milk, yogurt and olive oil into the centre of the flour mixture. Slowly draw the flour from the edges of the well into the liquid mixture to make a small dough. Knead for 8 minutes until a smooth dough is formed, if the dough is a bit sticky, adjust by adding more flour to it.
  4. Place the kneaded dough in a floured bowl, cover with a damp tea towel and leave it in a warm place for 1-2 hours, until the dough has risen and doubled in size.
  5. Transfer the dough back to the working surface and remove the air by knocking the dough back
  6. Divide the dough into five small doughs.
  7. Preheat the grill to medium and grease a baking tray with a little oil to avoid from sticking.
  8. Roll the small doughs into thin and teardrop shape, you can get this shape by gently pull on both sides longitudinally.
  9. Place the shaped dough immediately to the upper shelf of the grill and heat for 2-3 minutes on both sides until they are lightly brown. You can grill 2-3 pieces at a time.
  10. If you do not like plain and like some variation, you can sprinkle over your chosen topping and press into the surface of the dough.
  11. Serve immediately when hot with your favorite Indian curries and raita.

 

 ~~~~~

 

OLIEBOLLEN

IMG_1455

The oliebollen were gone in minutes!

IMG_1441

Be patient, the Oliebollen are not cooked yet!

IMG_1444

IMG_1451

Look at the airy texture, the tip is not to fiddle too much with the dough, spoon and fry immediately.

 

APPELFLAPPEN

Appelflappen

 

Inside like apple mousse

  The apple was very soft inside : )

 

 

And here is my previous post for Grandma’s Erwtensoep (Dutch Split Green Peas Soup) if you are interested.

For more Dutch food pictures please go to my flickr!

more cookies on snowy days

10 Dec 2008 Outside Home, first day snowing in this Winter

When I woke up this morning, I see everything was covered white outside. It was said that it may still be snowing for the next couple of days. Luckily my car has just got in time changed to winter tires today.

Snowy day in Duggingen 10 dec 2008

 

And I have stocked up yesterday from the supermarket so I can stay peacefully at home baking more cookies and amaretti. I am flying to UK tomorrow and will take them with me to give out to my friends.

Also I was experimenting the best baking time and temperature for my oven. And this afternoon, I think I have got the hang the best temperature for my chewy chocolate cookies, of course it’s a matter of personal taste. The best was to eat them when they are still a bit warm. Last time I said I have used 170ºC but with a few more attempts, I can’t agree more with Mrs. Field that it is better at 150ºC.  So I have amended in my recipe from 170ºC to 150ºC. Although 170ºC is already chewy but 150ºC does make the cookie even more chewy. There is no need to worry that they are still rather soft when out of the oven. They look so good when the chocolate are somewhat melted and looks a bit shining. Not only I like eating the cookies, I enjoy taking photos for my cookies, I created a new term for myself ‘food modelling’…..

img_0998

as seen in TasteSpotting #28749, 11.12.08 ; foodgawker #11012 , 11.12.08; Photograzing 19.12.08

 

Mountain of Cookies

Chewy Chocolate Cookies 10 Dec 08

italiano Amaretti cookies recipe

 food_blogga_cookie_logo

Learnt from Rosa’s Yum Yum’s post on Pecan Sandies that there is a worldwide cookie event called “Eat Christmas Cookies” by Susan at “Food Blogga” (USA), so I thought I can submit my amaretti too. This is already Season 2 of this event, you can see the round up so far here. The deadline is 21 December so there is still time to submit for all of you!

Italian Amaretti 01 as seen in TasteSpotting #28577, 09.12.08 & Photograzing, 18.12.08

The chewy cookies quest has got me went on to explore how to make amaretti.  Amaretti is my husband favorite, he was so happy when the first batch of the amaretti came out of the oven to be a success. I have never thought that they are so easy to make. The beauty is that I can buy the ground almond easily in Switzerland, saves a lot of time from grounding. The Swiss loves almond flavored desserts, the ground almonds was run out from Coop and I have to run to next door Migros to buy them, Migros has almost run out too so I immediately stocked up 6 packs of 100g in case I fail in my first attempt. Now that they come out so nicely, I have already received a pre-order from my in-laws to take over to Holland when we visit them over Christmas. This will keep me busy in the next days in the kitchen : )

Many thanks to Garrett McCord from Simply Recipes and ElenaC  from Comida De Mama for the lovely recipes. I have adapted and combined their recipes somewhat to the following version:

 

Ingredients

  • 300g ground almond (200g blanched & 100g non-blanched)
  • 280g fine sugar (confectioners sugar)
  •  3 egg whites (use large eggs)
  • 1 tbsp white flour
  • 1 tbsp corn starch
  • pinch of salt
  • a little of lemon juice
  • 1 tsp bitter almond essence
  • 1 tsp vanilla essence
  • Powdered sugar for dusting
  • butter and flour for baking paper

Make: 32-36 pieces

 img_0941

Method:

  1. Line the baking sheets on the baking trays, butter and flour them accordingly .
  2. If you cannot find ground almond, you will need to ground the almond (with skin removed) using a food processor. Otherwise mix the ground almond with the sugar in a bowl and set aside.
  3. In a large bowl, beat the egg whites with a pinch of salt and a few drops of lemon juice until you get a dense white foam.
  4. Gradually fold in the almond sugar mix, flour and corn starch using a spatula. Make sure there are no lumps, use a colander where necessary.
  5. Add in the bitter almond and vanilla essence, blend well until it is throughoutly mixed.
  6. You should now have a very nice almond dough. Place teaspoon size of the dough in the buttered and floured baking sheets. The doughs can be quite close together about 2cm aparts, as they will not rise much. Each amaretti will be about 5cm x 5cm. Use your finger to help shaping the amaretti a little if necessary.
  7. Dust the dough with powdered sugar and leave them in a cool place for 4-5 hours before baking.
  8. Preheat oven to 170°C, half an hour before baking.
  9. Bake in the middle rack of the oven for 25 mins or until subtle golden brown. This will give you crispy sides and nicely chewy in the middle. If you like them more crispy, you can add a few more minutes accordingly to your preference.
  10. When out of the oven, let them cool on the baking tray for a few minutes before transfer them to the cooling rack.
  11. Serve when cooled or store them in air-tight metal cookie tins.
  12. Don’t forget to prepare a nice coffee or expresso to go with them. 

Note. My first attempt turned out to be so good that I went to make a second batch but this time I have left them overnight and it turned out that they only need to be baked for 20 mins, and they turned to golden yellow and still soft inside so I turned them to cooling rack straight away. Alternatively, you can turn the oven to 150°C  for 24 mins . It’s really a matter of adjusting between time and temperature and of course knowing your oven : )

Enjoy ;P

Italian Amaretti 02

 

gooseberry, mini kiwi and blog award

Food Event: A-Fruit-A-Month (AFAM) initiated by Maheswari from Beyond the Usual

Recently I was referred to a food event called A Fruit A Month (AFAM) by Ivy from kopiaste. And the Fruit selected for September was Gooseberry hosted by Vani from Illatharasi. I was invited to submit my gooseberries recipes. I like the concept of this food event, there will be a collection of all entries and information about the selected fruit at the beginning of the following month. Here is the link for the Gooseberry round up to share with up.

 

Another type of Gooseberry? Mini Kiwi is also know as Siberian Gooseberry!

Recently I have discovered another unusual fruit in the supermarket: Mini Kiwi. There are 2 versions (see picture below) and I was just curious and bought both to try out at home. Apparently they are locally grown here in Basel. You can just wash them, cut both ends and eat them like grapes, it is not necessary to peel off the skin. 

 as seen in #25119 TasteSpotting, 25.10.08 and #7986 foodgawker.com, 27.10.08

Excerpt from Wikipedia (translated from Dutch): The mini kiwi (Actinidia arguta) is a relative of the kiwi. It is an ancient species, in 770 AD. mini-kiwi for the first time described. The plant was soon in Europe and Asia cultivated, mainly in the botanical .gardens. The mini kiwi originated in northern Japan. eastern Manchuria and the taiga ‘s Siberia. The mini-kiwi is under many different names known. Funny enough one of them is known as Siberian gooseberry. Gooseberry again?

 Can you find the only Kiwi shaped Rock Candy in the Kiwi platter?

Note. Rock candy got from Sweet Basel.

And here comes the Blog Award….

Many thanks to Núria from Spanish Recipes that have passed a blog award to me in September. Funny enough I have received another award that day at the same time so it took me some time to collect another 7 blogs to nominate in order to stick to the game plan.

The rules are as follow:

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you (as shown above).
3) Nominate at least seven other blogs.
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blogs.

And I would like to pass onto the following:

  1. Gertrude from My Kitchen Snippets
  2. Karen from Rambling Spoon
  3. Kiriel from The Papillon Pantry
  4. Amy from We are Never Full
  5. Jessica from Apples and Butter
  6. Pixen from Life loves the Curious
  7. Bentoist from Bentoism

I want to mention that there are many more blogs iLike but most of the above are recently discovered and would like to share with you, please see my blogroll for more….

Happy cooking and blogging!

a fusion chicken curry

 

It’s almost end of October, just in time to join the monthly Foodie event: Royal Foodie Joust created by Jenn’s The Leftover Queen’s Forum-The Foodie Blogroll. Each month, the previous month winner will pick three ingredients for the following event.

Last month’s winner, Peter from Souvlaki for the Soul had made a tempting Greek dessert-Halvas of which his wonderful picture had certainly caught my attention immediately. He has picked the following ingredients for this month’s event:

Fennel (whole, ground, seeds)
Dairy (in any form)
Parsley

Personally I am not fond of fennel bulbs (due to the liquorice) but fennel seeds seem to be okay when mixed with other things.

Out of curiosity, I did a little search about fennel seeds and learnt that Fennel Seeds are very effective for digestive problems. These seeds can be chewed for beneficial effects to the stomach. In India, these are routinely chewed upon after meals to aid in digestion after a rich meal while acting as a herbal mouth freshener.

Recently when I spent the holiday in France, I bought three boxes of candies because the tin-containers are pretty (see picture below). Each sweet has a fennel seed inside. I did not know why they have to be like that now I understand the reason behind…..

At first I do not plan to join this month’s event because of the choice of fennel. But tonight, I have a friend coming over for dinner and she hopes I can make something Thai for her so it inspires me to make this Northern Thai curry for her, it’s adapted from Darlene Schmidt’s recipe. We all enjoyed this curry very much, it had a very unique taste that blend the Thai and Indian curries together. I find making curries from scratch are always special because you cannot easily find the same taste in the restaurants. Whatsmore I like mixing things in general since I was little and it’s very nice to see how the spices can produce so many different flavors when mixed together. So here’s my entry:

 

Serves 4

Ingredients:

Curry Sauce 

  • 1 small can coconut milk (165ml)
  • 400g natural bifudus yogurt
  • 1 tsp fennel seeds
  • 1 tsp turmeric 
  • 2 shallots, cut into pieces
  • 1 onion, cut into pieces
  • 1 fresh tomato, cut into pieces
  • 5 cloves garlic
  • 1 red chili & 1 green chili (removed seeds and cut into small pieces)
  • 2 stalks lemongrass, finely chopped 
  • 3 tbsp. fish sauce
  • approx 6cm piece of ginger, grated
  • 1 tsp shrimp paste
  • 1 tsp cloves
  • 1 tsp. ground cardamom
  • 1/2 tsp paprika
  • 1 tbsp graham masala
  • 2 tbsp tamarind paste
  • 1 tbsp brown sugar 

 

To put into the curry:

  • 1 medium chicken, chopped into pieces
  • 4 carrots, cut into pieces
  • 1 purple onion 
  • 2 tomatoes, cut into big pieces
  • 6-8 mini yellow aubergines, cut into halves 
  • 2 cinnamon sticks, break into halves 
  • 1 bunch of fresh parsley, cut with scissors only use the leaves

Method:

  1. Cut the whole chicken into pieces.
  2. Preheat the oven at 200°C.
  3. Make the curry sauce by blending all curry sauce ingredients in a food processor.
  4. Put the chicken, purple onion, carrots, aubergines and the cinnamon sticks into a baking tray and then pour the curry sauce over, stir until they are mixed with the sauce.
  5. Place the baking tray into the oven and bake at for 1 hour or so until chicken and vegetables are cooked.  
  6. Remove the baking tray from the oven.
  7. Serve the curry on your favorite dish and generously sprinkle the parley on top. 
  8. Serve with Indian Roti Parathra, basmati or long grain rice

ENJOY!

Please feel free to join us in the Foodie Blogroll and FORUM to discover more….

quick & easy japanese sashimi rice bowl (kaisendon, 海鮮丼 )

Kaisendon (Japanese sashimi rice bowl)

as seen in #5592 foodgawker/ 25.09.08; #22856 TasteSpotting/ 30.09.08

I love sushi and sashimi!!! Last week I was craving them again. Instead of going out and eating in a Japanese restaurant, I made kaisendon at home, it was a spontaneous decision, I did not want to make sushi rolls this time as it would be rather time consuming but at the same time I wanted to do something different instead of just eating as sashimi. So kaisendon can fulfil my desire, another advantage of kaisendon is that the rice underneath the sashimi is still slightly warm when served.

 

Serves 2

Ingredients:

  • 300g, two to three types of fresh seafood that is suitable for sashimi (e.g. salmon, tuna and 2 king scallops as seen above) or other white fishes such as yellowtail, kingfish, etc
  • Nori (seaweed) (using a clean pair of food scissors, cut into thin strips)
  • Wasabi
  • Sashimi/ sushi soy sauce
  • Black and/or white sesame seeds for garnish (optional)
  • 150g uncooked Japanese (short grain) rice

 

Method:

  1. Cook the Japanese rice in a rice cooker or a deep pan.
  2. Cut the nori into thin strips with food scissors
  3. Using a clean chopping board & cutting knife (best to rinse with hot water just before cutting and dry with kitchen paper), cut the fish into slices of about 0.7cm thickness and slice the scallops into 2-3 pieces.
  4. Half filled two big bowls with the cooked rice and lay and arrange the pieces of fish and scallop on top of the rice.
  5. Sprinkle some nori on one side of the rice bowls and then the sesame seeds as garnish if desire.
  6. Add a bit of wasabi to both rice bowls and serve immediately with some soy sauce on a small dish.
  7. Serve with green tea and enjoy with some cold/ hot sake if you like.

 

Notes:

  • English –> Japanese: salmon (sake); tuna (maguro); yellowtail (hamachi); scallop (hotate)
  • You can also add some thinly strips of cucumber as well

 

best way to preserve garden herbs: freezing method in ice cube trays

Freezing self-grown basil herbs (basil) in ice cube trays for winter use

as seen in #21975 TasteSpotting/18.09.08; #5524 foodgawker/18.09.08

 

This year the summer was over in Switzerland rather early, I remembered when I first arrived Basel three years ago, also in mid-Sept, it was not this cold. I felt the warm weather just disappeared all of a sudden without any signs or saying goodbye to us, the daytime temperature dropped from 25°C to 15ºC sharply one day to another. I am missing the warm weather, I don’t want to put on winter clothes yet.

Last week, I have harvested and preserved the basil leaves from our garden so to enjoy them in the winter. My neighbour, Philly gave us two different species of basil that I had not come across in the supermarket: small leaves basil (Fig. 1) and purple leaves basil (Fig. 2).

 

Fig.1 Small leaves Basil

 

Fig.2 Purple leaves Basil

I have searched in the internet, there are so many different ways of preserving herbs that I did not know which method is the best, so I could only use my best guess. In the end, I have chosen the ice cube method (see below for details) for the small leaves basil as I do not need to chop them into smaller pieces, this seemed to be the most convenient and cleanest method.

As for the purple leaves basil, I divided the leaves in batches and wrapped them in cling film and then I used kitchen paper as separator between each batch so they will not stick together. Lastly I put them in a zip-lock bag and placed in the freezer for winter use.

 

Freezing Basil using Ice-cube method:

  1. Harvest the basil leaves, pick the healthy ones (Fig. 3).
  2. Wash, pick the leaves off the stalk and then use the salad spinner to spin out most of the water (Fig. 4 & 5). 
  3. Pat dry with kitchen towels (Fig. 6).
  4. Stuff the herbs in ice cube trays.
  5. Fill the tray with water. Using your finger push the leaves down into the water as much as possible as they tend to float. Place the ice cube tray in the freezer (Fig. 7).
  6. Once the ice cubes are frozen, remove them from the tray and transfer to zip-lock bags.
  7. These cubes are now ready for use, simply add the whole ice cube into your dish during cooking.

a perfect steak & mooncake on mid-autumn festival

Yesterday was Chinese Mid-Autumn Festival, this is one of the most important Chinese festivals, it falls on the 15th day of the 8th lunar month. We usually take this opportunity for family unions, therefore it is also known as “Festival of Reunion”. As the moon is supposed to be the brightest and fullest this night.

On this day we take this opportunity to have dinner together, after dinner, we will go outside enjoying under the moonlight, eating mooncakes and lighting the lanterns.

This night, my hubby has given me a treat that I could have a little rest that he would like to cook something nice for me, his signature dish: a perfect steak, medium cooked or rosé in French and a nice bottle of French red.

During our summer holidays in France, I learnt how the French described the different states of ‘doneness’ of a steak. However, when you order medium in France, it is less cooked than most other countries. If you are interested, here are the terms of grading of doneness I learnt in France this summer, it can become handy when travelling in France.

Grading of doneness of steak in English vs French:

  • Rare: bleu
  • Medium-rare: saignant
  • Medium:  à point or rosé (probably this is more a regional used word?, I have consulted my French ex-colleague who is from Bordeaux, I have included his response as a separate comment as below)
  • Medium well: cuit
  • Well done: bien cuit

as seen in #21817 TasteSpotting/16.09.08

 

Serves 2

Ingredients:

  • 2 pieces of approx 300g US Entrecote steak
  • salt
  • freshly crushed coarse pepper
  • butter

Utensils required:

  • Heavy frying pan
  • Roasting pan

Method:

  1. Make sure the steaks are rested to room temperature.
  2. Preheat the oven to 70°C.
  3. Season the steak on both sides with salt and pepper.
  4. Heat a heavy frying pan that can place both steaks in, add a big knob of butter into the pan, when the butter is melted, pan-fry the steak for two and half minutes on each side. This will sear and seal the juice inside the meat.
  5. Transfer the steak to a roasting pan and place it in the oven for 10 mins.
  6. Ready to serve with your favorite vegetables.

Notes:

  • It is very important to rest the steak to room temperature so it is easier for you to control the cooking time.
  • With good quality of steaks, we usually prefer not having any sauce to go with it as the sauce may dominate the flavor of the steak.
  • The recipe above requires the steak to be put in the oven briefly because the steak we had this time are rather thick. If you choose to have a thinner steak, you will only need to pan-fry them.

 

 

After dinner, we had mooncake for dessert on our terrace and enjoy the moonlight. I was very happy to be able to buy a box of Hong Kong made white lotus seed and double yolk mooncakes here in Basel.

As seen in #21792 TasteSpotting/16.09.08

my way of white radish oden

 

as seen in #21653 TasteSpotting/13.09.08#5521 foodgawker/19.09.08

A few days ago I had a white radish at home and initially I was thinking to make a chinese or korean stew which usually would end up to be an other meat dish, but I have decided to make steamed pork with sour plum and yellow bean sauce already that day and I prefer to prepare a vegetable dish to go with it for dinner. 

I had some chinese leaves left which I should finish them as well. I was wondering how to cook these two vegetables together in a simple and nice way. Later I came up with an idea of cooking them in the Japanese Oden way. Oden is a very common Japanese One-Pot Dish. I only followed the seasonings but not all the traditional ingredients. The result was very good, light and fat-free and it balanced with my steamed pork which in contrast one tasted stronger than the other.

 

Ingredients:

  • one white radish or (Japanese called it daikon), cut into big cubes or round pieces (e.g. 4cm x 4cm)
  • Half portion of chinese leaves
  • shiitake mushrooms & carrots (optional)

Seasonings:

  • 4 tbsps of soy sauce
  • 1 tbsp of sugar
  • 2 tbsp of sake
  • dashi soup stock or 1 cube of vegetable stock 
  • Method:

    • Cut the white radish  and chinese leaves into large pieces. 
    • Put the ingredients into a deep pan and fill the pan with boiling water just cover the vegetables.
    • Add sake, soy sauce, and sugar in the pan. Turn down the heat to low and simmer for at least 40-60 minutes. The taste is better if you simmer long enough so the taste can immerse completely into the vegetables.
    • When it is ready, you can either serve in a big bowl or alternatively, I have separated them into individual bowls, one for each person.
    • Sprinkle a few pinches of the Japanese seven spices powder or ‘assorted Chili pepper’ (see pictures below) which can enhance the taste.

    Notes:

    Funny enough, my hubby said it tasted like how his mom prepared it when he was small. I have to ask oma’s recipe next time when I visit her : ) I must say this is not an authentic Japanese dish but I have used the Japanese seasonings to prepare the vegetables I have,  purely for my convenience and it worked out to be another nice dish which worth repeating again.

    chinese home cooking: panfried pork chop with fresh garden tomatoes

    Tomatoes always make me thinking of Italian or Spanish cuisines as they use a lot tomatoes in their cooking. But actually this is an universal vegetable and my mom has prepared the tomatoes in a chinese way very so often especially when I was small, as the sourness of the tomatoes are thought to increase my appetite. I was not so fond of eating at that time and feeding me was quite a pain.

    This summer, we have a very good harvest of tomatoes, they came out so nicely. Thanks to Philly’s small tomato plants, it made it much easier for us than growning directly from the seeds.

    as seen in #21400-TasteSpotting/10.09.08

    Ingredients:

    • 800g fresh tomatoes (any type is fine, I use cherry ones this time as they are bigger than the normal ones and I have plenty of them from our garden)
    • 1 big onion slices in pieces
    • 2-3 thin slices of ginger
    • a few cloves garlic, cut in thin slices (I came across a real fresh garlic here which the stalk and the flesh of the cloves are still a bit green, see picture below)
    • 500g pork chop or pork loin, cut into thin, small pieces of bite size

    Marinade for pork:

    • 2 tbsp light soy sauce
    • pinches of white pepper 
    • 1 tbsp sugar
    • 1 tbsp corn flour
    • 1 tbsp chinese cooking wine
    • 2 tbsp cooking oil

    Method:

    1. Tenderize the pieces of pork on both sides using a wooden meat tenderizer or by chopping lightly, horizontally and vertically with a chopping knife.
    2. Place the pork in a bowl and marinate with the above ingredients for at least 30 minutes.
    3. Boil some hot water and pour to a deep pan, place the tomatoes in the pan and leave for 10 mins. You can then remove the tomato skins easily. Cut them in halves or quarters (depends on size of tomatoes you have) and keep aside.
    4. Heat some oil in a wok or large flat pan, fry the pork in the pan until they turn golden brown. When this is done, turn the pork to a plate lined with kitchen towel to absorb the excess oil and keep aside.
    5. You can use another pan or wash and dry the current pan. Heat some oil in the pan, and add in the garlic and ginger, fry for half a min, then add in the onion and keep stir frying. When the onion is almost cooked, you can add the chopped tomatoes into the pan, turn to medium high heat when it starts boiling, gently squash them and simmer for 5 mins. When the sauce gets thicker, you can add a tablespoon of sugar to it.
    6. Lastly you can add the panfried pork back to the pan and mix into the sauce. I have modified a little from my mom’s version by adding a teaspoon of Worcestershire sauce to give some spice to it but this is optional, you can also leave it out which is comepletely fine. Let it boil and simmer for another 10 mins and it’s ready to serve.
    7. I would personally serve with rice as it’s my mom’s way and reminds me my childhood.