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Foodie Blogroll


Monday, December 5, 2016


I confirmed that I am getting lazy to cook elaborate dishes because I have been busy too. You may notice that the dishes I cooked are getting  simpler and easy to prepare. The ingredients used are less with a simple seasoning sauce.  Anyway, self consolation,  at least I still cook for the family.
That's the beauty of cooking, it is very versatile and a little improvisation, you still get to enjoy some awesome food at home which is definitely much healthier and 'hygenic'.  
I happened to have green capsicum and pork tenderloin in my fridge, the 2 main ingredients for this dish.  Why not use them to prepare this?  You can deep fry the meat but I always prefer pan fry.  It is still okay. For deep frying, you need 1 cup oil. Cooking oil prices going up, so have to change some preparation methods, hehehe!.
Simple, tasty pork dish to serve with rice. This is a quick stir fry dish with pork tenderloin that cooks very fast.
Recipe adapted from Yum Yum Magazine No. 78 my selected cookbook for this month's Cookbook Countdown #12 with modifications
300 gm pork tenderloin [li chi rou] - sliced
1 tbsp sliced garlic
1 green capsicum - cut into chunks
2 tbsp oil 
Marinade for Meat
1 tsp light soy sauce, dash of pepper
1 tsp cornstarch
1 tbsp each light soy sauce and oyster sauce
1/2 tsp dark soy sauce
3 tbsp water
  1. Marinate pork slices with marinade for 15 minutes.
  2. Heat up wok, add oil and pan fry meat slices in single layers until brown and cooked through on both sides.  Dish up.
  3. Remove excess oil [if you like], saute garlic until aromatic.  Add in capsicum and stir fry until aromatic.
  4. Return fried pork to wok, add in seasoning.  Stir fry over high heat until dry.
  5. Dish up and serve.
Cookbook Countdown

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