One of my favorite canned food is the stewed canned pork. It is basically savory heaven contained within a can that can be unleashed upon in the kitchen at your convenience throughout the clock. If I had to build a nuclear bunker, this will definitely be one of the stocked up item for me.
Today, I’m going to share with you one of the easiest ways to make use of this godsend ingredient – by making canned stew pork with potato dish that goes very well with steamed rice.
cooking potato with canned pork
- one canned stew pork (big)
- 3 potatoes, cut in 1/2 cm thick slices
- 2-3 cloves of garlic, smashed
- 1 tablespoon cooking oil
- 1 tablespoon dark soya sauce (optional)
potato with stewed pork
- boil the potato until soft
- heat up cooking oil and fry garlic until fragrant
- add canned pork, add potato
- add dark soya sauce (optional)
- mix well and serve while hot
This dish can be prepared in less than 20 minutes, super simple and positively delicious. Give it a try if you like some of those homey cholesterol laden taste.
While we’ve been cooking more at the new house, I’ve been somewhat neglecting updates on writing about the food we’ve been cooking. Well, here’s one that I made several weeks back that should be easy for anyone who knows how to light the stove – a simple mushroom and prawn fried rice dish.
home cooked mushroom and prawn fried rice
- 1.5 cups of rice (cooked & cooled)
- 6-8 medium prawn, peeled
- 2 eggs
- half a yellow onion, chopped
- a handful of mushroom, sliced
- 3 tablespoon cooking oil
- half a clove of garlic, chopped
- 1 tablespoon dark soya sauce
- 1/2 tablespoon soya sauce
- salt & pepper to taste
- chili & some basil (optional)
fry the ingredients one by one, and eggs last
- prepare all ingredients and place on the side
- heat 2 tablespoon cooking oil and fry garlic and onion till it starts to fragrant
- add mushroom, then prawns a minute later
- add rice once prawns starts to cook, stir and add sauces
- part the rice in the center, add the remaining 1 tablespoon oil, then add eggs
- stir everything till egg is cooked
- add greens on top and viola, you have a plate of awesome fried rice!
This is a complete meal in a dish, add sambal for extra kick.
One of the many wonderful dishes that mom makes when we were a kid involves fatty pork and meehun, and whenever she cooked them, we would finish it in record time. The succulent and overly savory pork with those soft vermicelli never disappoint, and I’m glad to say that I finally manage to do it at our own kitchen.
I present to you – fried meehun with canned stew pork, the sin food.
ingredients – meehun, vege, garlic, canned pork, chili padi
The ingredients are plenty simple and should be available from just about anywhere in the world with an Asian/Chinese grocery store.
- canned stew pork
- choi sam (or any leafy vegetable)
- half a clove of garlic
- chili padi if you like it spicy
- mushroom (optional)
- 2 tablespoon cooking oil
- soya sauce to taste
- dark soya sauce (1 teaspoon)
fry the greens first, then the pork
- soak meehun in water for 30 minutes (or until soft)
- heat up the cooking oil and fry garlic until fragrant
- add vegetables (always add the stems first as they take longer to cook) and cook for a couple minutes
- add canned pork and stir for a minute
- add meehun, chili padi, soya sauce, and dark soya sauce
- stir, and close the lid of frying pan for a minute to steam and avoid losing too much moisture
- serve while hot!
add some soya sauce & dark soya sauce, then steam it a bit
The recipe is fairly simple and you really can’t go wrong. A big can of stew pork is probably good enough for four portions of meehun, do use appropriately sized frying pan for this job. We cooked for only 2 of us so the amount of pork we ended up consuming was a bit too insane.
fried mihun with canned stew pork, mom’s recipe
Happy cooking, and feel free to check out other recipes on this space too.
Continuing with another cooking recipe since we’ve been actively cooking more at the new house, here’s how I made my version of clams with superior soup, a pretty traditional style of making clam that is pretty simple and yet tastes mighty good so long as the clams are juicy and fresh.
You can use lala or clams for this, do make sure they’re fresh and alive. Soak the clams in salt water for at least an hour or so to let it “spit out” any mud/sand, then rinse them thoroughly before cooking.
fresh clams, and the ingredients for superior soup
- 1kg clams
- 3-4 pieces of tongkuai
- few small pieces of dried scallops
- 2 teaspoon wolf berries
- 1/2 bulb of garlic
- 5-6 slices of ginger
- 5-6 chili padi
- 2-3 cups water or soup stock
- 1 tablespoon cooking oil
soup cooked separately, then fry the garlic, ginger & chili first
- boil water with tongkwai, wolfberry, and dried scallops, use soup stock if available
- heat up cooking oil and fry garlic, ginger, and chili padi till fragrant
- add clams and fry for a minute
- add above prepared “soup”, and boil till all clams are opened
- add some salt for seasoning
While the above pictures look pretty nice, the dish was a bit of a failure due to the clams we bought being not particularly fresh, I cannot stress enough that you really need good quality clam for this dish.
To be honest Fu Yu Yau Mak, or Romaine Lettuce with fermented bean curd, was not a dish I’m familiar with growing up in Penang. Mom never really cooked this in our dinners, and it was only when I moved to Klang Valley for college did I have my first taste of this combination, and I love it ever since.
As it turns out, this is also one of the simplest dishes to prepare, here’s how:
the ingredients – garlic, romaine lettuce, fermented bean curd
- Romaine lettuce for two pax
- 3-4 cloves of garlic
- 2 cubes of fermented bean curd (smashed em)
- 2-3 spoons of cooking oil
- 5-6 chili padi (chopped)
fry the garlic first, then everything next
- heat up cooking oil in medium heat and fry garlic till fragrant
- add in lettuce, chili padi & fermented bean curd
- fry until vegetable is soft, add 1/4 cup of water or soup stock if you prefer it a little wet
We’ve moved into the new house with a bigger kitchen, so expect a bit more simple recipes coming this way. Happy cooking!