Hello everyone! I just came back from a couple of days trip in a few places, namely Wollonggong, Snowy Mountains and Blue Mountains and all of them was fantastic, went to heaps of places and ate some really good food as well. However, just as much as I would like to write about the trips, Derrick has been pushing me to write about a dish I made over dinner a few days before I took off for the trips. So, here you are, Derrick, hopefully you find it useful this Thursday...
Ingredients
375g Prepacked Lotus Root Slices
100g Fried Gluten (soaked in water until soft)
1/2 Carrot (Finely sliced) [use 1pc if using small carrots]
25g Black Woody Fungus (fienly chopped)
1/2 Red Spanish Onion (finely chopped)
2pc Kaffir Lime Leafs (finely chopped)
2 cloves Garlic (finely chopped)
2 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
2 tbsp Vegetable Oil
1 tbsp Soy Paste
1 tbsp Spicy Soy Paste
250g Minced Pork
1 tbsp Sugar
1 tsp Black Pepper
Method
1. Rinse the lotus root slices and fried gluten, place on plate and steam until soft.
2. Heat oil, stir in chopped garlic and onion, fry until aromatic, followed by black woddy fungus and then the minced pork.
3. Stir in all the seasonings and stir fry until the meat are cooked thoroughly before adding the kaffir lime leafs, continue to stir the ingredients for a couple more minutes. Done.
4. Place on top of the steamed gluten and lotus root slices. Serve hot.
I actually improvised the usual way of frying minced pork to that of a more Thai-style one. This dish was in fact inspired by a dish that I had back in the Monastery at Boondanoon. I reckon those Winter Retreat participants must have tried the fry mince pork that the monastery's kitchen served us at our arrival day. Hence, if you try this dish, you might find certain relavance to Thai dishes, and I would not hesitate to tell you that Yes, it is imporvised from a Thai style dish. To end, let us pray for the happiness of mankind... Sadhu Sadhu Sadhu...
No comments:
Post a Comment