made pork collar 回锅肉 & chap chye (cabbage+long beans+taupok+tanhoon) this morning on 18.6.2016. ^^
this my 7th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^
both dishes were quite simple to make.
for the chap chye, i fried cabbage & long beans with chopped garlic & 1 cut chilli padi, & added fish sauce & oyster sauce.
then i added 3 cups chicken stock & tau pok slices & reduced.
when veg were cooked (about 15 to 20mins), i off the fire & added the tanhoon & tossed.
this chap chye dish is really tasty because of the stock & sweetness of the cabbage & taupok.
really simple yet outstanding dish! ^^
for the pork collar 回锅肉, i had the pork collar in a 90degC oven for 4.5hrs, with a brine of sugar, salt & shaoxing wine.
then i cleaned & sliced the pork & fried over high heat for 5mins, adding just oyster sauce.
i off the fire & added 1 tsp of the mala chilli sauce. i added very little as the older folks cannoy take too spicy, but the mala chilli gave the pork both the nice colour as well as a nice flavour even though it was just a teaspoonful.
i tasted the dishes. chap chye was outstanding & the pork collar 回锅肉was also pretty good dish.