Yoohoo! I’m back from Phuket! I loved the shopping and PHAD THAI there!! The things sold there are definitly incomparable to the price that you could get them for in Bangkok. But its WAY CHEAPER than that of Singapore’s. We got a few dresses and pretty bikini at $12 each. Where can you get that? If you can? Please don’t be selfish, SHARE it with us!
Anyway, I’ve missed RL so much and was reminded of the latest dish that I’ve prepared for him and though that it was worth sharing with all of you. Well, this was my first attempt in preparing Chinese food. Take a look, you may like them like how RL and my family did.
Approx preperation time: 1 day
Approx cooking time: 1 hour
Ingredients
1. 300g lean pork
2. 150g black fungus
3. 2 pieces of Sichuan Beancurd with Chilli Sauce and Sesame Oil (you can get a bottle at NTUC)
4. 2 cloves of scallions
5. 2 cloves of garlic
6. 3 tablespoons of black soya sauce
7. 2 tablespoon of oyster sauce
Marinate:
4. 1 table spoon of sesame oil
5. 1 table spoon of light soya sauce
6. 1 teaspoon of 5 spices powder (I don’t really fancy this powder, if you are a fan of it, you could consider adding more)
7. 1 teaspoon of salt
8. a dash of pepper (RL loves pepper and so I added more than that)
9. Juice of the garlic and scallions (Extract the juice by pounding/using a food processor)
Prepare the pork:
1. Bring half a pot of water to boil.
2.Rinse the pork thoroughly with running water. (You may like to wear a glove when handlinf the prok)
3. Place the pork into the boiling water for 30 seconds (this will help to remove the bacteria from the pork)
4. Slice/cube the pork into bite size
To marinate:
1. Mix all the ingredients for marination and pork together in a bowl.
2. Place the mixed pork into a ziplock bag.
3. Store in the fridge for at least 4 hours.
Prepare the Black Fungus:
1. Wash the black fungus.
2. Submerge the black fungus in water for 2 hours, changing the water every 30minutes. (you will observe that the fungus will absorb the water and expand over time)
3. Drain the black fungus and cut away the stem of the black fungus.
4. Heat up a saucepan.
5. Fyr the black fungus onto the heated pan until the black fungus dry up (no oil is needed).
6. Set aside the black fungus for later use.
Directions:
1. Heat up the wok and add 2 tablespoons of cooking oil.
2. Fry the garlic and scallions till fragrant.
3. Add the beancurd into the wok. Stir the beancurd and mix it well with the garlics and scallions.
4. Add 1 bowl (rice bowl) of water and stir.
5. Add pork and black fungus into the wok and leave in for 3 mins.
6. Add in dark soya sauce and oyster sauce and stir well.
7. Cover the wok and let simmer for 5 mins.
Optional (if you like thick gravy like me):
8. Mix 1 teaspoon of corn flour with 2 teaspoon of water
9. Add it into your pork stew and stir well!
Tada!! Your pork stew is ready to be served! It is best served with fragrance white rice! *slurps* Yes, this is not an easy task, but looking at my satisfied eaters, all the efforts are well paid off.
PS: Feel free to make any adjustments as according to the tastebuds of you and your eaters.
On a side note, I was watching New Beginnings on Channel 8 earlier on. Jessica Liu was so pretty and that reminded me of a past TV serial 幸福双人床 that she starred in years ago. She was a pretty, gentle and virtous wife that enjoyed baking for her hubby (Starred by Pierre Png). And that was actually one of my trigger to want to improve in my baking skills to show my love to my loved ones around. All thanks to Jac, I beileve, my dream is not too far now!
Love,
Nicole
Shopaholic Cooks 