Simplistic Delights- ♥

Sweet and Sour Pork with Potatoes

Ingredients:
200g lean pork (can be replace with chicken or fish fillet)
3 medium russets potatoes
4 tablespoons sweet potato flour
4 tablespoons vinegar
1 teaspoon dark soya sauce
4 tablespoons fine grain sugar
spring onion to garnish
carrots shreds to garnish

Method:
Step1:
Cut the pork and potato into small cubes.

Step 2:
Heat up sufficient oil in a large wok for deep frying.
Coat the pork and potatoes with sweet potato flour
and deep fry until golden brown.

Step 3:
Remove the potato and pork with a sieve and allow oil to drain.

Step 4:
Prepare the sweet & sour sauce by mixing the vinegar,
dark soya sauce and sugar together until the sugar totally dissolves.

Step 5:
Dip the potato and pork in the sauce and allow it to
coat the surface. Remove and serve on a plate.
Pour excess sauce over the dish as desired.

*serves 3

{ YUMMY !! }

3:38 AM

Veggie-licious

Rosemary Tomato Soup

Ingredients:
1 medium onion, diced
2 stalks celery, sliced
1 carrot, diced
1 large clove garlic, crushed
400g plum tomatoes, chopped
1 sprig fresh rosemary
1 flat teaspoon mango powder OR juice of half a lemon
1 litre fresh chicken OR vegetable stock
50g shredded spinach
1 medium head pak choi, shredded
2 tablespoons olive oil

Method:
Step 1:
Heat two tablespoons of olive oil in a large saucepan.
Add the onion, carrot, garlic and cook gently over a low heat until the vegetables begin to soften.

Step 2:
Stir in the tomatoes and add the rosemary
and mango powder or lemon juice.
Simmer for 5 minutes.

Step 3:
Add the stock and simmer for 15 minutes or so
until the vegetables are cooked but not soggy.

Step 4:
Garnish and serve. Bon appetite!

* serves 3

{ YUMMY !! }

2:43 AM

Panfried Toman with Black Pepper

Ingredients:
200g toman fish fillet(can replace with other fish fillet such as dory)
3 sprig of rosemary
fine salt to taste (approx. 2 pinches)
coarsely grounded black pepper to taste
1 tablespoon olive oil
ready to use black pepper sauce

Methods:
Step 1:
Wash the fillet under water and pat it dry.
Make incisions on the surface of the fish.
Insert the rosemary leaves in the incisions.
Sprinkle salt and pepper to marinate.
Allow to marinate for 10 minutes in the fridge.

Step 2:
Gently heat up 1 tablespoon of olive oil in a skillet.
Pan fry all edges until lightly browned

Step 3:
Garnish and serve with black pepper sauce.

*serves 2

{ YUMMY !! }

2:25 AM