Andrew cooked Baked Rice..
Rachel boiled Birds' Nest..
Godma bought Tiger Prawns - $7 per piece!!!
and Ju cooked Chicken PongTeh! :P
Our growing up dish..
mummy used to cook it for my bdays and festive dinners..
my very favourite dish!
this is my 4th attempt and i can say i've perfected it!!!
it tasted almost like mummy's!!!
perfect with french loaf :)
Good things must share.. i tweaked it abit ;)
CHICKEN PONGTEH
(stewed pork)
Ingredients A:
120g shallots, pounded coarsely (blend it fine instead)
4 pieces garlic, pounded coarsely (keep skin on)
3-inch piece cinnamon bark (optional)
Ingredients B:
2 tablespoons preserved soy beans, pounded (get soy bean paste (salted) instead)
1 tablespoon sugar
1 teaspoon salt (can obit if soy bean paste is salted)
1 teaspoon dark soy sauce
650g pig's trotters
650g shoulder of pork
(I used chicken thighs and button mushrooms)
6 tablespoons cooking oil
Method:
Cut meat into pieces. Heat oil in wok and fry ingredients A until brown. Add ingredients B and stir-fry for ½ minute. Put in meat. Add 150ml water and cook over high heat, stirring occasionally until almost dry (½ hour). Pour in 300ml water and bring to a rapid boil for 5 minutes. Transfer the stewed pork to a heavy-bottomed aluminum saucepan, cover and let simmer for 1-1½ hours or until meat is tender. Serve hot or cold. This is an ideal picnic dish with French loaf. Add more hot water when meat is tender, for more gravy.
6 tablespoons cooking oil
Method:
Cut meat into pieces. Heat oil in wok and fry ingredients A until brown. Add ingredients B and stir-fry for ½ minute. Put in meat. Add 150ml water and cook over high heat, stirring occasionally until almost dry (½ hour). Pour in 300ml water and bring to a rapid boil for 5 minutes. Transfer the stewed pork to a heavy-bottomed aluminum saucepan, cover and let simmer for 1-1½ hours or until meat is tender. Serve hot or cold. This is an ideal picnic dish with French loaf. Add more hot water when meat is tender, for more gravy.
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