Week 17 - Homecooking

Monday

Lunch: Viet Food

Dinner: HK Baked Cheesy Pork Chops

Ingredients:

• 3 pork loin chops
• 1/2 onion
• 1/4 green capsicum, chopped
• 1/4 red capsicum, chopped
• 2 tomatoes, deseeded and cut into small cubes
• 5 fresh mushrooms cut into small pieces
• 2 eggs, beaten
• 1/2 teaspoon crushed garlic
• 2 bowls cooked rice
• dash of Mozzarella cheese (or Parmesan, Cheddar), to taste
• 2 Tbsp plain flour

Marinade:

• 1 Tbsp light soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon corn flour
• 2 teaspoons Shaoxing wine
• 1 teaspoon freshly grated ginger juice
• Dash of sesame oil
• Pinch of ground black pepper

Seasoning:

•   1/2 teaspoon crushed garlic
• 2 Tbsp tomato paste
• 3/4 cup chicken broth
• 1 Tbsp plain flour
• Pinch of salt and sugar
• 
  Method:
  
  
  
  
  1. Preheat oven to 220C.
  2. Rinse and wipe dry pork chops. Use the back of a chopper to tenderize them. Mix well with marinade and leave for 30 minutes. Separate a small part of whisked eggs for dipping pork chops and leave the rest for frying rice. After dipping the pork chops thoroughly in beaten eggs, pat lightly with plain flour removing excess flour. Put pork chops in a frying pan over high heat until both sides are brown. Set aside.
  3. Add 2 tablespoons of cooking oil to sauté onion until aromatic, add minced garlic. Toss in mushrooms and leave them to cook until dry. Add green, red capsicum and tomatoes, liberally sprinkle salt. Stir well until all ingredients tenderized. Set aside.
  4. Add oil in frying pan, pour in the rest beaten eggs. When the eggs cooked half through, toss in white rice, stir well. Stir in 2/3 cooked vegetables, arrange in a ceramic tray (oven proof).
  5. Heat up the pan again, sauté minced garlic over medium low heat. Add tomato paste, chicken broth. Gradually add plain flour to thicken the sauce, sprinkling salt and sugar to your taste. Toss in pork chops and the rest of vegetables. Place sauce mixture over fried rice. Bake in the oven at 220C for about 15 to 20 minutes, or until cheese turns golden.

Tuesday

Lunch: GBK- Valentine's Day

Dinner: Leftover HK Baked Porkchops

Wednesday

Lunch: Leftover Bokkeumbap

Dinner: Sushi

Thursday:

Lunch: Pret Chicken Salad

Dinner: Burger + Coleslaw + Garlic Bread

Friday

Lunch: Egg + Salmon + Bokkeumbap

Dinner: Chicken drumsticks + Hainanese rice

Saturday

Lunch: Dim Sum lunch with friends

Dinner: Chicken teriyaki + rice + Broccoli & Carrots

2 tbsp Soy sauce
2 tbsp mirin
1 tbsp honey
(mix together)

Method: 
Rub some ginger and and salt into the chicken and let this sit for an hour. After it's marinated, remove any excess ginger pulp.
Fry the chicken skin-side down in the pan until the skin is very crispy.
Flip the chicken, then add 1 tablespoon of sake/rice wine and cover the pan with a lid. Cook the chicken on low heat- about 5 minutes.
Turn up the heat up high, then add 3/4 of the teriyaki sauce. Flip the chicken repeatedly.
Slice the chicken and return to pan on high heat to coat the pieces with the caramel, right before switching off, pour 1/4 remainder sauce over chicken to make sauce for the rice.

Sunday

Lunch: Prawn homemade Maggi

Dinner: Chicken teriyaki again! Yum!