Two-week study leave begins for Kirin.
I asked him a rather out-of-the-blue question this morning: Why is it that ants don't find their way to bread counters at bakeries, though buns like moshi mushroom, milk pan and more can sit there all day long if they aren't picked up? Can anyone enlighten me? Haha just quite concerned about them, one of my favourite things.
My second attempt at Cabbage & pork stew (adapted from recipe provided by Kudos Kitchen by Renee, adapted from Taste Of Home) today and seriously, my second time slicing a cabbage into strips as well. So I googled "how to slice cabbage". Don't laugh, I need a revision...
I asked him a rather out-of-the-blue question this morning: Why is it that ants don't find their way to bread counters at bakeries, though buns like moshi mushroom, milk pan and more can sit there all day long if they aren't picked up? Can anyone enlighten me? Haha just quite concerned about them, one of my favourite things.
My second attempt at Cabbage & pork stew (adapted from recipe provided by Kudos Kitchen by Renee, adapted from Taste Of Home) today and seriously, my second time slicing a cabbage into strips as well. So I googled "how to slice cabbage". Don't laugh, I need a revision...
Slicing cabbage for a Cabbage & pork stew...
The new sekimagoroku knife I bought from Isetan this morning was put to use, and slicing pork loin had never been such a breeze. The most 考功夫 part of this stew was browning the pork cubes. So I did the slow and steady manner, browning in 3 batches and they turned out well. For a healthier 小雨-friendly version, I skipped the final butter-vinegar-brown sugar mixture and added less pepper this time and it was just as flavourful. Yumzz... Kirin likes it too.
Cabbage & pork stew
Here's sharing the details of the adapted recipe:
Cabbage & Pork Stew
Makes 2 to 3 servings
About 250g of boneless pork loin, cut into 1-2" cubes
1+1/2 tsp of olive oil (to brown the pork cubes)
Close to 1/4 tsp of kosher salt and 1/8 tsp of ground black pepper (to season the pork cubes)
1 small red onion, sliced
1/2 head of a 400g beijing round cabbage
2 small red potatoes, peeled, "eyes" removed and cut into 1-2" cubes
1/2 of a large carrot, sliced into thin rounds
1/8 tsp kosher salt (to season the vegetable layers)
1/4 cup of dry white wine
Cabbage & Pork Stew
Makes 2 to 3 servings
About 250g of boneless pork loin, cut into 1-2" cubes
1+1/2 tsp of olive oil (to brown the pork cubes)
Close to 1/4 tsp of kosher salt and 1/8 tsp of ground black pepper (to season the pork cubes)
1 small red onion, sliced
1/2 head of a 400g beijing round cabbage
2 small red potatoes, peeled, "eyes" removed and cut into 1-2" cubes
1/2 of a large carrot, sliced into thin rounds
1/8 tsp kosher salt (to season the vegetable layers)
1/4 cup of dry white wine
To add an hour before serving:
1+1/2 tsp of unsalted butter
1+1/2 tsp of red wine vinegar
1+1/2 tsp of brown sugar
For instructions, please refer to recipe provided by Kudos Kitchen by Renee.
1+1/2 tsp of unsalted butter
1+1/2 tsp of red wine vinegar
1+1/2 tsp of brown sugar
For instructions, please refer to recipe provided by Kudos Kitchen by Renee.
** Homemade cream of chicken soup
(Adapted from recipe by pinch of yum)
1.5 cups of homemade chicken stock
3/4 cup of milk (pour 1/4 cup into saucepan with chicken stock, then measure another 1/2 cup for whisking with flour mixture)
1/4 cup of plain, all-purpose flour
1/4 tsp of garlic powder
1/4 tsp of onion powder
1/4 tsp of kosher salt
1/8 tsp of ground black pepper
1. Combine the chicken broth and 1/4 cup of the milk in the saucepan. Bring to a low boil.
2. Meanwhile, in a metal bowl, whisk the flour and seasonings into the remaining 1/2 cup milk until well combined.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and whisk continuously as the mixture simmers until the mixture is smooth and thick, about 8 minutes.
4. Taste the mixture as it simmers and add salt if needed. The mixture will thicken a bit as it cools. Off the heat.
*****************************************************************************************************************
Notes:
i. I don't have apple cider and apple cider vinegar. Hence, I replaced the former with dry white wine and the latter with red wine vinegar. Add the cream of chicken soup only after the white wine has almost completely evaporated.
ii. I skipped the final butter-vinegar-brown sugar mixture at this second attempt and it was just as flavourful.
iii. I didn't manage to get caraway seeds from the grocer so I gave it a miss.
iv. The original recipe calls for 3 to 4 hours cooking on high, followed by 2 to 3 hours on low. While I halve the recipe serving 2-3, I did not really halve the cooking time. I tried cooking 2 hours on high, 2 hours on low, then a final 30 mins on high (with lid removed) to thicken the stew before serving. It turned out great. However, different slow cookers may require a slightly different cooking time.
v. I savoured the stew with one of my favourite things - wholemeal walnut raisin bun from BreadTalk, toasted. (^~*)
(Adapted from recipe by pinch of yum)
1.5 cups of homemade chicken stock
3/4 cup of milk (pour 1/4 cup into saucepan with chicken stock, then measure another 1/2 cup for whisking with flour mixture)
1/4 cup of plain, all-purpose flour
1/4 tsp of garlic powder
1/4 tsp of onion powder
1/4 tsp of kosher salt
1/8 tsp of ground black pepper
1. Combine the chicken broth and 1/4 cup of the milk in the saucepan. Bring to a low boil.
2. Meanwhile, in a metal bowl, whisk the flour and seasonings into the remaining 1/2 cup milk until well combined.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and whisk continuously as the mixture simmers until the mixture is smooth and thick, about 8 minutes.
4. Taste the mixture as it simmers and add salt if needed. The mixture will thicken a bit as it cools. Off the heat.
*****************************************************************************************************************
Notes:
i. I don't have apple cider and apple cider vinegar. Hence, I replaced the former with dry white wine and the latter with red wine vinegar. Add the cream of chicken soup only after the white wine has almost completely evaporated.
ii. I skipped the final butter-vinegar-brown sugar mixture at this second attempt and it was just as flavourful.
iii. I didn't manage to get caraway seeds from the grocer so I gave it a miss.
iv. The original recipe calls for 3 to 4 hours cooking on high, followed by 2 to 3 hours on low. While I halve the recipe serving 2-3, I did not really halve the cooking time. I tried cooking 2 hours on high, 2 hours on low, then a final 30 mins on high (with lid removed) to thicken the stew before serving. It turned out great. However, different slow cookers may require a slightly different cooking time.
v. I savoured the stew with one of my favourite things - wholemeal walnut raisin bun from BreadTalk, toasted. (^~*)
RSS Feed
