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December 22, 2009
 

Special Home Roast Bak Kut Teh with English Herbs

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In the last 2 weeks, I’ve been thinking about putting together roasted German pork knuckles with the best Bah Kut Teh soup anyone can find. To make something like this won’t be cheap, especially when GERMAN pork knuckle is concerned. Still and all, I believe this combination will create a true FunkyFusion of Western-style roasted pork immersed in Chinese specialty herbal soup. So to kill the cat, I’ve cooked something similar this evening. This is my version of my Special Home Roast Bak Kut Teh.

ingredients
+ Bak Kut Teh takeaway for 2 serving (which I got from my favorite restaurant on my way back)
+ black pepper
+ thyme

directions
Pre-heat oven at 220 degrees Celsius. While waiting, take the meat from the soup and place them onto the oven tray. Pour some soup in the tray as you’ll need them to keep the pork moist while roasting. Ground some black peppers and put thyme over it. Herbs and spices plays a significant role in altering the flavor in the meat. Depending on each, my oven took 8 minutes to deliver the perfect roast, which I immediately took them out when done, put them back into the soup bowl and microwave for until it’s hot. At this point, you should be able to catch the roasted aroma from the pork soaked deeply in Chinese herbal soup.

Note: For the roast, I think you may also add olive oil, basil, dill, rosemary or many other English herbs that you prefer.

Filed under  //   chinese   home   pork   takeout  
Posted by Colin T. 

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December 13, 2009
 

Stir Fried Romaine Lettuce with Tuna

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Any diet eaters should know by now that eating tuna direct from the can
should only be done if you're in the office since you can't cook anyway. If
you're at home, don't just eat it like that. This is a perfect way to cook
something healthy, which is not messy and takes less than 30 minutes
(washing time included).

ingredients
+ romaine lettuce
+ ginger & garlic & onions
+ 1 can of Tuna in Spring Water (recommended: TC Boy)
+ frozen cubes of homemade chicken stock (or buy your own)
+ oyster sauce

directions
Peel lettuce, rinse with water, sieve aside.

Begin cooking with garlic, onion and ginger to a medium fry with olive oil.
Throw in all lettuce and stir fry until it becomes moist but not soft. Top
in Tuna and continue to stir fry until the lettuce becomes soft. If you¹re
using water coming from the can of Tuna, you do not need to add salt to your
cooking. Finish up with chicken stock and about a tablespoon of oyster
sauce.

Note: Lettuce gets overcooked quickly. Take them off the pan as soon as
they're done.

Filed under  //   Funky Fusion   Home Cook   Recipe  
Posted by Colin T. 

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