Ko Lo Yok (Sweet and Sour Pork)

(Serving size: 2 - 3 pax)

 

Ingredients:
1. 300g of pork loin/ pork belly (without skin)
2. 1 cucumber
3. 1 Red Onion
4. 1 yellow capsium (also known as lantern chilli)
5. 1 fresh tomato
6. 1 slice of pineapple
7. 3 cloves of garlic
8. Some wheat flour or corn flour for fryingPreparation (1-2 hours):


For Marination (A):
1. 1/2 to 3/4 tsp of white ground pepper powder
2. 1/2 to 3/4 tsp of salt
3. 1/2 to 3/4 tbsp of light soya sauce
4. a dash of 5 spices powder

Depending on your preference, you may choose to marinate with 1/2 or 3/4 as indicated above or even less. Personally, even with 1/2 tsp I find the marinated meat a tack salty still. But for some, it could be just ok, and there maybe others would prefer saltier. So, adjust accordingly to suit your palate.

Sauce (B):1. 1 tbsp of chilli sauce
2. 3 tbsp of tomato sauce (Tomato Ketchup)
3. 1 tsp of sugar
4. 1 tsp of white vinegar (optional)
5. 1 cup of water
6. Some corn flour (to thicken the sauce)

 

Preparation:

1. Cut the pork pork loin into small cube size. Mix all the marinade ingredients (A) with the pork loin and marinade for 1 to 2 hours before actual cooking. (I use loin meat without skin/fat as a healthier option; it may taste a little drier)
2. Chop the garlic.
3. Cut the onion, tomato, capscium, pineapple and cucumber into small cube size.
4. Mix all the sauce ingredient (B) together.

Steps 2 -4 can be prepared just before cooking.

        

 

Cooking:

1. Coat the marinated meat with some wheat or corn flour. Make sure the flour is able to stick on the meat well and have a "dry" feeling to the meat.
   If the flour cannot stick on the meat, dip the meat into some stirred egg before coating with flour. (the egg mixture will help hold the flour well)
2. Heat up the oil (for deep-fry). Make sure the oil is hot. Deep fry the meat until cook and put aside.
3. Remove the excess oil and heat up a little oil (this time is to cook the rest of the ingredients and sauce hence use oil sparingly)
4. Put in garlic, tomato, capscium, onion, cucumber, pineapple and stir-fry till fragrant.
5. Turn down the fire (small fire) and put in the sauce mixture (B). Bring it to boil. If the mixture is not thick enough, add a little corn flour to thicken the sauce and keep stirring till you get the right texture (use corn flour sparingly as too much flour will thicken the sauce excessively).
6. Pour the sauce over the fried pork loin. Serve immediately.

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Healthier Option Using Philips Air Fryer To Deep Fry Pork Loin:

You may use the Philips Air Fryer to "deep fry" the marinated pork loin as well. If using Philips Air Fryer, you need not coat the meat with flour.

First, pre-heat the Air Fryer for 5 mins at 200°C.
Thereafter, place the meat cube into the air fryer basket and air fry them for 3 mins at 200°C.
Open, turn over the meat, and air fry for another 1 minute at 200°C.

Note: the meat will not have the "deep-fried look" as you would get when you deep fry with oil but the taste is not affected.

Pan-fried Tofu (Pan-fried Soy bean curd)

(Serving size: 1 - 2 pax)

When I first tried pan-fried tofu in my own kitchen, it was a disaster! I simply couldn't get the crust out of the tofu! After much trials and errors and researching on the web, I realised that you really have to be patient with it, despite its simpleness!

Ingredients:

• 1 piece of tofu
• a pinch of salt
• 1/4 - 1/2 tbsp of oil

Preparation (15 mins):

1. Slice the tofu into 1-1.5cm thickness.
   To make it simple, I cut the tofu into halves and further half it. (see pic below)

    2. Sprinkle the salt over the slices of tofu and leave it aside for about 10-15 mins.

Cooking (5-10mins):

1. Add the oil in the wok/ happycall pan, heating over small fire.
2. Right before adding the tofu into the pan, pat dry the tofu using clean paper towel. (You need not pat dry the tofu early as tofu will continue to exude water.)
3. If you are using a normal stainless still pan, it would take some time for the crust to form on the tofu. Be patient, and flip only when you can see a thin crust forming at the bottom. After flipping, cook till you see crust forming at the bottom again.
   (
   Flipping too early may cause the tofu to break/ with parts stick to your pan. If you are using happycall pan, the crust forming process is much shorter. So keep watch on your tofu!)

Now it's ready to serve!

Tip(s):
Do not drop/throw the tofu into the pan as it will cause the oil to splatter!

About Tofu:
Tofu is made from soybean, water and some curdling agent. It is a great source of protein and calcium.

Terengganu Fish Curry Mee @ Restoran Triple One

across the causeway
visited 20 October 2012

 Terenggannu Fish Curry Mee @ Restoran Triple One, Skudai, Johor

I am a fish "lover" (to be exact i meant I love to eat fish), and I really liked these fishes! Tugged in a pretty quiet neighbourhood at Skudai area is this Triple One Restaurant (Restoran Triple One) where you find these yummy terengganu fishes. The set of curry mee and 2 fishes (small portion) cost 5rm which is a decent portion for 1 pax. As you can see from the above picture, there are 2 types of chilli dressings. One is assam style and the other kinda of belachan style - both which are my favourites! Curry mee wise, I think it is OK (not fantastic but can eat lah). The ones that really whipped up my appetite are the fishes!

Above: Shopfront 

Above: Menu.

They serve Wanton Mee, Pork noodle soup, etc as well.

Apparently, their signature is the fried wanton which i have yet to try!

(too full lah!)

Above: closer pic of the 2 fishes

 Above: The 2 fishes that have been whacked by me..... oops!

Where:
(1) Jalan Perkasa 3, Taman Ungku Tun Aminah, Skudai, Johor Bahru, Malaysia

(2) 25 Jalan Indah 16/4, Taman Bukit Indah, Nusajaya, Johor 81200. Tel: 012-729 8515 

Hours: 7am - 3pm

Note(s): Non-halal 

Putu Piring Larkin Dan Kuih Muih
across the causeway
visited 20 October 2012

It has been a crazy day. Early in the morning, we stormed to Haw Yi to try out the dim sum, followed by the Trengannu Fish at Triple One, and after some moments of driving aimlessly, we popped over to Volkswagen JB to check out the cars. Thereafter, we decided to head over to Aeon Tebrau, and enroute I spotted a waypoint showing up on Garmin "Putu Piring". Hmm, seems nearby, maybe can swing over!

I must say, this has been one of the best Putu Piring I've tried so far. (this is different from the Chinese version of Kueh Tutu.) Previously, I thought Putu Piring  = Kueh Tutu but only to realise that they are different! I have always been a fan of Kueh Tutu but this particularly Putu Piring is good enough to be in my "to eat list".

As you can see from the above pic, there is a generous serving of gula melaka which is spread across the entire putu piring so you will get it at every bite! Needless to say, I finished almost the entire packet..... Other types of "Kuehs" are sold as well which I hope to try them the next time round!

Above: Across the street of the "putu piring stall"

Above: the signage outside the family home which you can drive-thru

Above: more putu piring in the making!

Fortunately, we did not have to wait long - we took the only freshly-made packet available on the table!

It was 10 in a packet for 4rm. What a deal! (5 for 2rm)

Where: This is located at a family home located along Jaan Langkasuka (near the T-junction of Jalan Langkasuka and Jalan Chenderwaseh). And you can drive-thru! Next to it is another family house selling Nasi Padang which I didn't get to try as I was simply too FULL already.

Hours: 12pm - 6pm (closed on Sun)

Note(s): Halal