I know I know why dessert blog turned into chinese savoury dish?
Chinese new year is coming and I am part of this culture for long time, I would love to share and experiment some of the chinese dish I always want to try out. Bought this recipe magazine from the last trip to Malaysia, I haven’t have the time to really try.
Since husband cannot eat pork,poultry, beef or button,I have to substitute with vegetarian meat that I can find here.
Love this vegetarian layer meat,tasted so close to the pork.In fact it is free from trans-fat,cholesterol and any preservatives.
It is always a headache for me to cook at home.I love pork, but he is not.
I always adore all the housewives who can cook different varieties from day to night,total respect.
Hope I can carry on this adventure and experimental journey with you if you don’t mind.
400g of vegetarian layer meat/or pork meat
40g shallots/red onion
5-6 garlic pieces
1 tbsp black/white vinegar
3-4 dried chillies
2 chillie padi
1 tbsp dark caramel sauce
1.5 tbsp vegetarian soy sauce/oyster sauce
1/2 light soy sauce
1/2 tsp salt
1 cup water
1.Heat the wok with 1 tbsp vegetable oil, ingredients B saute awhile.
2.Add in vegetarian meat(or pork).
3.Mix in seasonings.
4.Allow the sauce to thicken little, roughly 10-15 minutes in medium-high heat.(For real pork meat, allow to boil.Once boiled,reduce heat to low heat and allow to simmer for 30minutes until sauce thicken)
5.Serve with rice.
I have a plan, a plan to learn more cooking in kitchen. Hope you ladies don’t mind my little sharing of my culture. Thank you for your visit