Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Monthly Archives / May 2020

Pork chop has always one of my simple guilty pleasures, a slab of loin with a layer of fat can deliver a rather satisfying meal perhaps second only to steak in its simplicity and taste, but at 1/5 the cost (if you count only the cost of meat).

The tricky part about pork though is that if you don’t get it “just right”, it’s easy to have an overcooked piece of dry meat that takes 1/2 hour just to chew, or worse,  under cooked and be friends with your toilet for the next day or two. Beef is a lot more forgiving in that regards.

Sous vide to the rescue then! Ever since I bought myself a little sous vide stick (the cheapest version of Anova), I’ve been using it for pork chop exploit quite a few times, I want to share with you my recipe today.

sous vide fuyu pork chop

Ingredients:

  • 250 gram pork chop, preferably with a layer of fat
  • 2 tablespoon of fermented tofu for marinate
  • asparagus + garlic (or any side dish you wish to have)
  • 2 tablespoon butter/cooking oil

Instructions:

  • marinate pork chop with fermented tofu (preferably overnight), seal in vacuum bag
  • sous vide pork chop at 60 Celsius for 2 hours
  • remove from water bath, heat up frying pan till smoking hot, pan sear for 1 minute each side, remove and let rest for 4-5 minutes
  • fry asparagus with butter & garlic while pork is resting, serve as side
  • enjoy!

If you want someone else to be doing the job, I think ANTE probably has the best pork chop in town.

 

When I was young, we made it a point to have a soup dish in every meal, in retrospect, I guess that’s a great way to have kids having enough liquid in our diet?

Anyway,  I remember that one of my favorites of such soup dishes were the salted fish bone tofu and pork soup.  So when I was at Kota Kinabalu not too long ago, I made it a point to get myself some good quality whole kurau salted fish that includes the boney bits.

So here’s the recipe I got from mom.

salted fish bone tofu

Ingredients:

  • salted fish bone (preferably ikan kurau)
  • a bulb of garlic, peeled
  • an inch of garlic, sliced
  • spring onion, cut into 2 inches length
  • pork slices, 300-500 gram
  • tofu, 2 blocks
  • 2 liter of water
  • 4-5 tablespoon cooking oil

Instructions:

  • soak fish bone for half an hour
  • fry garlic, ginger and fish bone till fragrant
  • add pork slices and brown the exterior
  • add water and bring to boil for at least half hour
  • add tofu for the last minute, add spring onion too

Comfort food for rainy days for sure!

I was raised in a place in Penang called Pepper Estate, essentially a small housing “kampung” with mostly “grade 3” houses arranged haphazardly along narrow and steep roads. What it does not have though, is pepper plant.

At my current place, perhaps to remind myself of my origin, we planted a peppercorn plant at the garden, and the little thing has grown over the years and start to bear fruits on quite a regular basis. Birds usually got the most of it, but when I’m fast enough, I get myself some too!

While we mostly have peppers in dried & powdered format, raw green peppercorn does have its use, especially in Thai cuisine. Today I’m going to share my first dish with this ingredient – Stir Fry Green Peppercorn Beef

green peppercorn beef stirfry

Ingredients:

  • 200 gram beef, thin slice
  • few stalks of spring onion
  • 1 red chili
  • 3-4 cloves of garlic
  • 1 small red onion
  • 1 tablespoon corn starch
  • 2 tablespoon rice wine
  • 1 tablespoon soya sauce
  • 1 tablespoon dark soya sauce
  • cooking oil
  • a few stalks of raw green peppercorn, crush likely with pestle and mortar

home grown peppercorn

Instructions:

  • with some corn starch on the beef, marinate with rice wine, dark & normal soya sauce
  • fry the beef half way and set aside (just about 1+ minutes)
  • heat up oil and fry garlic and onion till fragrant
  • add peppercorn
  • add back beef and fry for another minute or so
  • finish off with green onion and red chili

Result is a pretty delicious and fresh tasting beef dish with a bit of a kick. Try it!

Check out more simple recipe here.

Have you ever heard about this term – “the curse of knowledge”?

The curse of knowledge is a cognitive bias that occurs when an individual, communicating with other individuals, unknowingly assumes that the others have the background to understand (wikipedia)

It is something I am always aware and try not to fall into when building this website, so for those of you who thinks this silly little recipe is too simple, well, there maybe others who could benefit from this.

So, I present you the very first dish I ever attempted as a kid, back when I was still in primary school – the Chinese style Omelette.

chinese style onion omelette

Ingredients:

  • two eggs
  • 2 red onions (small size), or 1 big ones, sliced
  • cooking oil
  • salt, pepper to taste

Instructions:

  • heat up frying pan with cooking oil (1 tablespoon)
  • throw in and cook onion till they’re soft, add a pinch of salt too
  • add in egg that’s pre-scrambled in a bowl, add some white pepper if desired
  • flip when one side is cooked
  • ready to serve!

I loved this dish so much as a kid, mom would make it probably almost weekly, and it goes very well especially with porridge as well, probably why this was the first dish I ever attempted as a kid (was a failure cos I put onion and egg the same time).

Try it yourself!

The days of cooking at home continues, and for someone like me who grew up on an island, fish is always a very familiar ingredient on the table, and when you have fresh seafood, the best way to prepare them is almost always by steaming.

Today’s recipe involves a block of fresh garupa fish filet from one of the local grocery stores, and instead of just normal steaming, I’m adding a bit of a twist – with BRAND’S Essence of Chicken.

garupa steamed brands homecooked

I actually got the inspiration from this dish slightly more than ten years ago at Yap Yin & BKT restaurant in Seri Kembangan with their steamed haruan fish dish. The recreation for today is slightly different and simplified. Without further ado, here we go

Ingredients:

  • 1 block fresh garupa fish filet
  • 1 bottle BRAND’S Essence of Chicken
  • 1 inch ginger, sliced
  • 1/2 glove garlic, diced
  • some wolfberries
  • 1 tablespoon soya sauce
  • salt to taste

garupa steamed brands homecooked with brand's chicken essence

Instructions:

  • clean and dry fish, salt it lightly
  • placed ginger both above and under fish in steaming bowl
  • pour BRAND’S Essence of Chicken + soya sauce
  • steamed for 10-12 minutes (depending of fish thickness)
  • separately fry garlic till golden brown
  • use garlic & spring onion as garnish, serve while hot

The result is a dish that’s also full of nutrient and also yummy to eat. Try it!

Check out more simple recipe here.