Roasted Pork Dinner

Ok, i better start recording my achievement before i decided to ZZzzzZZ. I know i havent been updating my blog, but since this blog is still fresh in my mind, i shall brag about it hahaha

I've decided to create something different for dinner... since Christmas is coming up, thought of trying my luck with "ROAST PORK".... it looks easy, but was it??

So my adventure started when i was researching my recipe, and tips to create the most delicious Roast Pork. Scratching my head, i didnt know what kind of Roast pork i wanted.. Should i go for herb version?Honey?Maple?Chinese version?Black pepper? There was just too many choices. After yahoo search, and recipe book searching, i've decided to go for MAPLE roast pork. So I gathered all my ingredients, research my pork body parts, so piggy can get the meat from the market.. almost all done.... except the maple syrup. I spoke to a friend about my adventure and she told me maple syrup was too expensive, and suggested i go for honey instead. I didnt expect Maple syrup to be so costly... almost 30rm for a small little bottle.. so yet again i changed my recipe to HONEY BAKED PORK.

The problem with me when it comes to creating new recipe, im afraid of failure.... so when my adventure begins, i started to panic and stress out.. Silly huh..I guess i didnt want to waste my food hahhaha....

so here are my photos .....



sauce

Sauce Pork layered with bacon strips, secured with
toothpicks

Looks interesting?? Here is the recipe... I added more gravy....

Honey Roasted Pork with Bacon

*1.5 kg pork loin

*Bacon Strips
* 1/2 cup of honey

*4 tablespoon of orange juice

*4 tablespoon of olive oil

*1 teaspoon of thyme

*1 cup of chicken broth

1)Preheat the oven to 220 degree

2)In separate bowl, add honey, oil, orange juice and thyme

3)Put pork in oven pan

4)Spread a thin layer of mixture on top of the pork

5) layer bacon strip, secure with toothpick

6) Pour the rest of mixture to the pork

7))Add chicken broth to the pan

8)Bake the pork for 1 1/2 to 1 3/4 hrs ( reduce to heat so the bacon will not burn.. around 180)

9)Baste often with the juices inside the oven pan.

10) when meat it done, transfer all the juices to saucepan to make the gravy

11) Add little corn starch to make gravy thicker

12)Slice and serve with vegetables..

Suggestion for dessert

Brownies with ice cream, finish off with Chinese flower tea...

brownies with vanilla ice cream..Divine

Whats for dinner?

Ah another new recipe for those who are interested.

The other day i was at one of the restaurant, and i ate this really yummy eggplant with minced meat. So i decided to search online, and apparently its called Szechuan Spicy Eggplant. The outcome was alright, except that i should reduce the amount of corn starch. Otherwise, not a bad dish...

Here is the recipe from this website http://allrecipes.com/Recipe/Szechuan-Spicy-Eggplant/Detail.aspx ( too lazy to type it all over again)

I modify some stuff...

INGREDIENTS

1 large eggplant, diced
3 tablespoons soy sauce
1/4 cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
1/2 teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
2 shallots minced
1 tablespoon chopped fresh ginger root
1 pound lean ground beef /pork /chicken
1 tablespoon vegetable or sesame oil

DIRECTIONS

1) Cut eggplant into 1-inch cubes.



2)In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside.


3)In a separate small bowl, combine the cornstarch and water, and set aside.

4) Oil the pan, saute the garlic, shallot, ginger and meat, stirring constantly, until they begin to brown.



5)Pour the eggplant into the pan and stir all together.



6) Pour the soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally.



7)Stir in the cornstarch mixture and let heat until thickened.



8) Add the sesame oil.

Finish product



HaHa after reading the recipe again, i realised that i misread the cornstarch.. I complained that its too sticky cos i actually put 2 tablespoon of cornstarch instead of 1.. silly me...

Jelly Trifle

Last night i had an urge to eat trifle, and partially to finish up the can of whipped cream. After dinner, i made the strawberry and apple aeroplane jelly and custard with difficulty ( master 1 insist on eating the freshly made jelly, liquid form). So after telling him nicely that the jelly needs to be harden first before eating, he just couldn't resist the temptation. I did eventually caught him dipping his finger in the bowl of jelly!


Finally after lunch, thinking to myself that i would add the finishing touch to the desert after dinner, master 1 decided to bug me about the jelly. To keep his mouth zipped up, i decided to go ahead and finish it up.


Here it is ....



Look at the CREAM!!!!










Master 1 is giving it a try

Chinese Steam Egg and Pork

I love eating steam egg and pork at the economy mixed rice stall, but never seem to be able to recreate it until today. Usually i would place the minced pork on the bottom layer,add some seasoning and a little water.I would then add the beaten egg on top to steam. The result came out unsuccessful, pork was hard, but the egg was just right. That was the way i created my steam egg and pork.


So anyway, back to the story, i wanted to try out a different method. Instead of putting the minced pork on the bottom layer, i add it to the egg instead.



Recipe:



*Pre-heat pot of water with steamer rack.

1) Break 2 eggs ( break the top part of the egg so we can use it to fill it up with water)

2) Use the egg shell to measure 4 time of water

3) Beat eggs

4) In a separate bowl, take about 2 tablespoon of minced meat and add a little cornflour.Mix

5)Add some seasoning to the meat( soya sauce, pepper, seasame oil).

6) Mix together the eggs and meat and transfer to stainless steel plate

7)When the water is boiling, lower it to low flame, and add the plate to the pot. Cover and steam for about 10 minutes ( check to see if it wobble, else leave longer to cook)

8) done



Do let me know if you are going to try out this recipe. I may not be able to explain it properly here. :)

I was so digging into it that i've forgotten to take a photo.

Whats for dinner??

My love of Butter Curry Chicken has led me to try out a recipe from a good source. So the day begin when i had to put the kids down for their afternoon nap. When silent was heard, i quickly cut up the chicken and mixed my range of spices together. The recipe asked for me to marinate for at least 30 minutes, just in time when the kid decided to wake up.. gosh, what a quick mouse nap!

So here i go, its going to be in the oven for the next 40 minutes...nice aroma fills the house..

Result:

I thought i better interview the guinea pigs, ops i mean the diners about my butter chicken

So how do you find the butter curry chicken??

piggy:

"..hmm its nice, but the chicken is a little dry.. its tangy but yet nice... but i still prefer your other butter chicken ....."

master 1:

"wow!, hot mummy, yuck", and spits it out. Both his hands on his mouth. "No mummy, hot", and disappears before attempting to give him another try...

master 2:

chicken went in and out of his mouth in less than a quarter of a second.He takes it out and put the chicken back into his mouth, and out it came.He did this for the next 20 minutes, most of it are on the floor.

chef:

".. its was a little too salty, and tangy. It doesnt taste like Butter Chicken or tandoori, quite disappointing...."

Ahh too bad, we wont be trying Maggi no added MSG tandoori chicken mix again..