This is a mild gingery and tangy dish, not too spicy and with the correct amount of sweetness to whet your appetite. This a very appetising dish as I like to cook it till semi-dry so that the sauce can be nicely infused into the meat to make it more tasty. Mild Tangy Braised Pork Shoulder ~ 酸红烧猪肩 Ingredients 650 gm pork shoulder, cut into bite size 4 pips of garlic, chopped 3 slices ginger, chopped 4 dried chillies 2 pieces tamaraind skin 1 Tbap dark soy sauce 1.1/2 Tbsp light soy sauce 1 Tbsp brown sugar or rock sugar and to taste Method Soak the dried chillies in hot water to soften. With some oil in a pan saute the chopped garlic and ginger till fragrant. Add in the pork shoulder, stir fry, add in the dried chillies and tamarind skin. Add in the dark and light soy sauces, sugar and enough water to cover the meat. Once it starts to boil, switch to medium flame, cover with lid and let it simmer till the pork is tender. Cook till semi-dry and test for taste. Dish up and serv
These hearty cupcakes are packed with grated carrots, crunchy walnuts and soft mashed bananas. They are full of texture, taste like carrot cake but yummier because of the addition of bananas which makes them soft and moist. These cuppies are made with oil instead of butter which is more 'heart-healthy' and is an easy grab-and-go at breakfast. Moist Carrot Banana Walnut Cupcake ~ 胡萝卜香蕉核桃 杯子蛋糕 Ingredients 158 gm plain flour 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/2 tsp vanilla 1/4 cup oil 150 gm brown sugar 2 'L' eggs 100 gm over ripe bananas (mashed) 148 gm shredded carrots 50 gm walnuts, slightly toasted and chopped Method Whisk flour, baking soda, salt and cinnamon. Set aside. Whisk oil, brown sugar and eggs. Stir in mashed bananas, vanilla and shredded carrots, mix well. Add the dry ingredients into the wet ingredients, add in chopped walnuts and mix till just combined. Divide batter evenly into a lightly greased muffin pan. Bake in