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Monday, August 28, 2017

DOUBLED COOKED PORK SLICES

For this recipe, I have prepared only half the portion with whatever ingredients I have in hand.  It is alright to follow the exact portion in this recipe because the quantity is not too much for a small family if this is a main dish.

Surprisingly good, aromatic and tasty dish with the use of the sweet soy bean paste [tian mian jiang].  It is just a little spicy and savoury as I have substituted the hot soy bean paste [dao ban jiang] with a teaspoon each of soy bean paste [taucheong] and chilli boh.  I prefer these 2 separate seasoning instead of using 2 teaspoon of the hot soy bean paste.

Do not overcooked the green capsicum and this dish will look superb, tempting and delicious.
Recipe adapted from Chinese Cuisine Cookbook with modifications
Ingredients
[serves 5-6]
300 gm pork belly - without skin, boiled and sliced 1/6 inch thick
2 pieces firm beancurd [taukwa] - cut 1/4 inch thick
1 green capsicum - seeded, cut wedges or diamond shape
1 red chilli - seeded, cut diamond shape [optional]
some chopped garlic
some spring onions - cut into sections
Seasoning
1 tsp preserved soy bean paste [taucheong]
1 tsp chilli boh
2 tbsp sweet soy bean paste [tian mian jiang]
1 tsp sugar
1/4 tsp salt to taste
2 tsp light soy sauce
  1. Simmer pork in boiling water until firm, remove, rinsed and sliced.
  2. Heat up a non  stick wok with some oil, pan fry beancurd slices until firm and brown.  Push aside, add in blanched meat slices, continue to fry until fragrant.
  3. Add in seasoning and stir fry to combine all the ingredients well.
  4. Add some water, bring to boil, add in capsicum and chilli, toss well.
  5. Add in spring onions and dish up when water is reduced.
 
 
 
 

Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #20 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

2 comments:

kitchen flavours said...

When I cook any dish with capsicum, both my son and I would be the ones who usually "kiap" all the capsicum, as we love it. This stir-fry dish looks like another winning recipe from this fantastic book!

Kimmy said...

Hi Joyce, this is a simple yet awesome dish. After trying so many recipes over 2 months, now I am having second thoughts about discarding this book. Perhaps, I should keep it for future reference.

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