Wednesday, May 28, 2008
I wanted my daughter to have a balanced meal but did not want to spend hours labouring over the stove. So I decided to defrost some minced pork, marinated it with soya (dark and light), oyster sauce, sesame oil and left it in the fridge until I was ready to cook it. For the soup, I fried some chopped garlic, onions and ginger put in some ikan bilis and let the simmer till they turned a little brownish. Then I poured water into the pot, threw in two pieces of dried oyster and three mushrooms and set it to boil for about 20 minutes.I then washed the spinach and put it aside. When it was near lunch time, I took the minced pork out of the fridge, added a little more sesame oil and put in a whole lot of chopped garlic and mixed them thoroughly with some cornstarch. Then I rolled them into balls and fried them in the saucepan together with some pieces of tomato. For the gravy I scooped some of the soup in the slow cooker for that natural taste. I put the spinach into the soup and let it boil till it is cooked careful not to overcook it. For variety, I fried two eggs and it was a yummy lunch with rice.