Archive for category Pork
Christang Delicious Pork Burger
Posted by blurcheryl in Cocktail & Alcohol, Cuti Cuti Malaysia, Drinks, Family & Friends, Pork on September 27, 2011
Ooooh yes.. Pork Burger (drools)
A friend recommended this place for a delicious pork burger meal and Christang is located at Avenue 8, a short distance drive from our home, pretty convenient.
Eventhough I’ve grown from fat to fatter, nevermind about my weight now coz its PORK! furthermore I went jogging earlier and burned a hundred calories so I’m allowed to chow down a thousand calories of pork meal.
* eyes rolling*
Again.. its Pork! Who cares about calories
Christang @ Avenue 8 is located at the opposite of PJ Hilton, that’s the only landmark I can describe or ex-Thrifty Supermarket which I assume PJ-ians should know. The interior of the restaurant, cozy, romantic and quiet. Inside you can also find lots of small and cute piggie memorabilias decorating every corner of the restaurant.
You got to to love pork to come to this restaurant.
We ordered Mussels for appetizers
Oh Forgot to mention… they have this fantastic chopped petai sambal with minced pork (add on) that is so delicious!!! (Okay I know Jynn hates petai ) Stink Bean aka Petai the name speak for its own, its smelly (click here wikipedia for petai) but I never eaten any petai ever since I got married and I want to eat it that day eventhough Hubby swears he wont kiss me that night (Stupid husband forbid me, said I will stink his toilet too)
Here’s the Pork burger I ordered – The Urban Legend with the chopped petai sambal.. Yummeh!!!! Drools… The petai sambal taste was just right, not pungent just a little hint of the petai and … my hubby who hates petai ate it too. The pork burger were served with a huge portion of the pork patty, bacon bits, melted cheese, Onion rings, picked cucumber, tomatoes, lettuce and fried potatoes wedges.
I can’t finish the pork burger *damn*
This one if not mistaken is Tandoori Pork Burger. Still Urban Legend wins! It taste better.
Hubby ordered the conventional Pork Burger, with Bacon and Pork patties. Urban Legend wins again.. The chopped petai sambal is just awesome 
I’ll definitely re-visit Christang again for the delicious Pork burger with PETAI.
TweetYummy Juicy Pork Neck Steak with Apple sauce
Posted by blurcheryl in Healthy, My Cook Book, Pork, Western on August 22, 2011
I made a bottle of applesauce from the remaining red apples in the fridge that I’ve kept for about 2 months.
*screams* That is long right? The apples are still in pretty good condition, did not wrinkle or turn bad, just less crunchy. So I prefer to cook it instead of throwing the apples into the bin.
To make applesauce
1. Core the apple and cut into wedges
2. Cook the apple with sugar until soft.
3. Use a blender to blend the apple until it became smooth paste.
Then the applesauce was left in the fridge for another month until I made a pork steak recently.
I bought 2 slice of pork neck steak cut from Cold Storage and its a good size to make steak. The marbling meat makes this an ideal cut for a juicy succulent meat to be grilled, bake or even pan fried. Look at the meat, it is so nice!!
All I did was rub some salt on the meat, add freshly ground pepper and pan fried with a little butter for about 8-10 minutes depending the steak thickness. Remove the meat and set aside to cool.
Deglaze the pan with a little bit of water, add a teaspoon of olive oil and squeeze a bit of lemon juice into the pan.
While doing that, I boiled some fresh potatoes in salted water until soft. Then cut the potatoes into wedges and throw it into the pan with all the juicy bits and coat potatoes with the sauce. Remove from heat and serve.
Tweet
Fried Souffle? Yes, you read that right!!
Posted by blurcheryl in 30 minute Quickmeal, Asian, Bake, Egg, My Cook Book, Pork, Soup, Vegetable, Western on June 23, 2011
I am sure everyone know what is Souffle. Maybe have not tasted one, but heard of the Souffle word at least. HK movies always show them so high class, order souffle as dessert geh!
But have you heard of Fried souffle? Again maybe not.
Perhaps it doesn’t sound rational to fried the souffle. Does the idea bother you?
Try not okay?! The fried souffle is on the savoury side, the sweet sugar is absent from this recipe.
First of all, beat the egg white by using the hand whisk until the egg whites are fluffy and stiff. I’ve got 4 egg whites in it, it turn out quite a lot, so I suggest 3 egg whites would be sufficient for 2 person.
The seperated egg yolks, add in salt, pepper, chilli flakes a bit ( I notice that I put chilli flakes in everything I cook 
), if you have chicken cubes, maybe a half a cube, or you may add a teaspoon of fish sauce its all up to you. Finely chopped onion can be added too. Stir the egg yolk and whatever ingredients you want to put i.
Then fold in the egg mixure into the egg whites gently. Make sure its well combine try not to over ly done it or you’ll loose all the air in the egg souffle. Use a pan, drizzle over olive oil and pan fry the Egg souffle until golden brown.
Tadaa!! Fried Souffle done!
To serve the dish my way, make some bacon crumbly, add in nuts (I put here Pecan but not so nice, I think substitute with walnut would be better), some kwailo spinach, mushroom sauce (its actually Campbell Soup that I use so that I can drink the soup too). Malaysian being Malaysian, for the love of Chilli, you can eat this with Chilli sauce. Why not right? Kampung Koh Garlic Chilli lagi best. haha
Hope you will enjoy this recipe creation of mine! haha
TweetPork Stew with Red wine
Posted by blurcheryl in My Cook Book, Pork, Soup, Western on June 21, 2011
These are the vegetable left at home. So I cut them in uniform size, small cubes. I need make a quick meal, its all unplanned and I have no time to waste for making the stew in an hour. Then I remembers I have the most useful pot on earth! The pressure cooker!! Jeng Jeng Jeng..bring out the Tefal Clipso Modulo to save my day.
For the meat, usually people use beef or lamb, I dont have any of it. The only meat I have in the freezer is pork. I always buy pork with skin on just in case I want to roast it, or make mince pork or make lard.
To make the stew, firstly sear all sides of the pork, add in several garlic cloves, dump in all the vegetable prepared earlier, add in a pinch of salt, pepper, herbs like basil and rosemary. Give it all a good fry allowing the herbs to infuse inside the pot.
Then add in half a bottle of red wine into the pot. Add another 500ml of chicken stock, close the lid of the pressure cooker and bring to boil. When the contents in the pressure cooker is boiling on high heat, reduce to low fire and continue boiling for 40mins.
After that, turn off the heat, and alllow the gas pressure to disperse slowly. It will take about 10-15 minutes. By now the meat is tender and cooked real well, the juice from the stew is really fragrant and sweet. The aromas is superb. Remove the meat from the pot and pull the meat to smaller pieces, or you can cut it into smaller chunks.
The juice from the stew is still watery now, so just use a tablespoon of flour, add with a bit of water to dissolve it nicely and pour it into the soup. Boil and keep stirring, add more salt if you like and then dump in all the chunky meat back to the stew.
A quick stir, and its ready to serve!
Baked Potatoes & White Lady
Posted by blurcheryl in Bake, My Cook Book, Pork on June 16, 2011
Yet another Simplish Meal, for Simple People like me, Simple Food, Simple Preparations and Simply Delicious.
Ingredients are:
- One small packet of cream
- 1 cup milk
- Pepper and salt to taste
- 4 slices of pancetta or substitute ( Proscuitto is not suitable for this dish)
- Bakers Potato, thinly slice
- Herbs like basil can be added
Firstly, drizzle a bit of olive oil on the casserole. Then line it with pancetta with the meat overhang outside the casserole. At the same time heat the cream and add in milk in a separate pot. Bring it to slightly below boiling point, add in herbs, pepper and salt to taste.
Then stack the potato slices in the casserole and pour in the cream mixture. Make sure the cream covers all the potatoes. With the pancetta overhang, just fold it back to the casserole, covering the potatoes like in the photo.
Slow bake the potatoes for 2 hours at 150 -170 C.
Also Hubby tried to make cocktail using the bottle of Cointreau he got for me recently. Use a shaker, add ice, mix Cointreau with Bombay Sapphire and Lemon Juice. Voila! You’ve got White Lady!
Enjoy!
TweetBacon and Courgette Aglio Olio
Posted by blurcheryl in 30 minute Quickmeal, Bake, Just Food, My Cook Book, Pasta, Pork, Vegetable on May 19, 2011
Recently I bought a good deal voucher online knowing that the voucher can be utilise for dine-in or getting the meat at the counter. Look at our selections of Chicken Sandwich Ham, Turkey Hams, Honey Glaced Ham, Pancetta, Bacons Affummicata Cotta, Salami Napoli and Brutwurst Sausages all for the price of RM54.90 only.
Got so excited over those meats, I decided to cook pasta again for dinner. Here’s the ingredients:
- Spagetti
- Chilli Flavored Olive Oil
- Olive Oil Margarine
- Feta Cheese with Olive
- Courgette sliced
- Bird’s eye chilli finely chopped and seeds removed
- Bacon Slices
- 4 cloves of garlic finely chopped
- Rock Salt
- Chilli Flakes
Bring a large pot of salt water to boil, add a teaspoon of cooking oil and cook the spagetti to ‘al dente’. Follow the instruction printed on the package. Once cook, drain the spagetti but reserved 1/2 cup of the pasta cooking water.
After that, heat the pan with Olive Oil Magarine add bacon and the chopped garlic and brown it. Set aside. With the heated pan cook the courgette until soft, you may add another knob of the margarine/ olive oil if the pan is too dry. When the courgette is cooked, throw in the bacons, garlic, chopped chillis, chilli flakes give it a good quick stir fry. Pour in 1/2 cup of the pasta cooking water into the pan, and add the spagetti and stir thoroughly with all the ingredients. Do not reduce the heat, make sure the water is reduced and add salt to taste, then its done!
Gorgeous Milky Carbonara
Posted by blurcheryl in My Cook Book, Pasta, Pork, Vegetable on May 16, 2011
This is a healthier version of the usual traditional creamy carbonara spagetti. I substitute the cream with the use of low fat milk for the sauce and it turn out pretty well minus the potential increasing wasteline.
Some might wonder if it may taste bland but its not! Its delicious!!
The ingredients here for 1 person meal.
- Spagetti
- 2 garlic cloves, finely chopped/ crushed
- 1 egg yolk
- 3/4 cup low fat milk
- Grated parmesan cheese
- Olive oil
- Margarine
- Salt/ Pepper/ Chilli Flakes
- Meat of your own choice.
Boil the salt water in a pot, add a teaspoon of cooking oil and cook the spagetti. Follow the instruction printed on the packet. Once it is cooked, remove the spagetti from the pot and set aside.
Fry the meat, bacon, pancetta or whatever rocks your appetite. I marinated the chicken breast a night before and wrap it in a tin foil before roasting it in the oven. You can make this in advance, especially you are cooking on a workday. Save a lot of time.
To make the sauce, crack one egg, separate egg yolk and egg whites. You may keep the egg whites but for me I hate to keep things overnight as I always forgot to cook them. So what I did was fry the egg whites and serve it.
For the sauce: Combine milk, egg yolk, pepper to taste, chilli flakes just a bit (optional), a pinch or two of salt, grated parmesan cheese, and whisk everything together. Set aside.
Use a pan, fry the garlic with some olive oil, add spaggetti into the pan just to heat it. Remember to switch off the gas/ fire by now. Add the sauce mixture into the pan, add a knob of magarine. Toss everything quickly and thoroughly and mix until the sauce thickened.
Voila!! Dinner is served in 30 minutes (preparation and cooking time)
Tofu Tofu Mozarella Eggplant
Posted by blurcheryl in Bake, My Cook Book, Pork, Vegetable on May 11, 2011
I am not quite believe it when Hubby asked me if I really wanted to have Astro at home when we were back in Kuantan last month. I guess my interest in cooking and baking shows not only in my blog . I have all the Apps available on iPhone not to mention again my recipe books sticking around almost everywhere I go, re-reading, re-flipping and re-locating my books from the bedroom to the living.
A gentle push and he got the Astro installed last week and I took a day off from work because I am sick ( absolutely the truth) and watch Astro like porn. I am talking about Food Porn! I love the AFC and TLC channels and always glued to these 2 channels.
Ooh.. its official that Masterchef Malaysia is here too and I am going to follow this program closely. I love masterchef its freaking awesome. May I self proclaimed myself as masterchef ka? Mrshomely MasterownhomeChef. I think everyone’s a chef at home agree? I wont argue about methods of cooking as I cook the way I like it, and the way I deem ‘can do, can eat, can try’ always!
Here’s one of my Master Culinary creation: Tofu-Tofu Mozarella Eggplant
First I’d like to show you how to slice the eggplant in planks, very easy. Remember to give the eggplant a salt water bath to keep it fresh and light coloured. For this dish, I actually brush the eggplant with some rock salt, to give it flavour for my dish later.
I also prepared some pork meat, just add abit of pepper and soya sauce for marination and later simply stir fry. For the eggplant, just pan fry until golden brown.
Lay 1 slice of eggplant at a time on a plate top with mozarella slice and some meat prepared earlier.
Wrap it like this.
Put it in the pre-heated oven to roast for 2 minutes. Dont worry that the mozarella melts and get messy, it wont stick like other types of cheese.
While waiting for the oven to do its work, use the same pan and add tomato sauce/ pasta sauce into the chicken stock and japanese soft beancurd. Simmer for 5-8 minutes.
Tadaa!!! Serve hot!!
Visit Travel Blog Exchange
-
You are currently browsing the archives for the Pork category.
Subscribe to Mrshomely
About
Recent Comments