Skip to main content

Stir-fried Turmeric Pork ~ 黄姜猪肉


This stir-fry dish has no sauce, but tender meat and it's fragrant due to the combination of lemon grass and turmeric.  It's also an appropriate nutritious dish for mothers on confinement too.





Stir-fried Turmeric Pork  ~   黄姜猪肉
Ingredients
  • 500 gm pork fillet
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • 1/2 tsp light soya sauce
  • 1/2 tsp sugar
  • 1 Tbsp oil
  • 2 red onions
  • 3/4 tsp sugar
  • light soya sauce to taste
  • 1 lemon grass, sliced
  • Birdeye chillies (optional)
Method
  1. Marinate the pork slices with the turmeric powder, salt, sugar, soya sauce.  Mix in the oil.
  2. Heat up a pan and lightly fry the pork fillet.  Push the pork fillet aside, add in the lemon grass and onions.
  3. Sprinkle some sugar and light soya sauce to taste.
  4. Dish up and serve.
Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe