Wednesday, August 29, 2012

Hainanese Pork Chop & Malacca Pengat Pisang - Blog Anniversary Giveaway!

My last submission for Malaysian Food Fest, Melaka month hosted by Cindy of yummylittlecooks

Before that, let me share this super delicious tasty Hainanese Pork Chop
We did not need anything else to eat this dish, just a bowl (or more) of hot fluffy rice


Very delicious pork chop, crusty on the outside, soft and juicy in the inside

 
The meat inside - juicy and tender
 

I love the sauce, sweet and tangy, such a perfect combination with the pork chop

 
 
Recipe is from Ellena's site with slight adjustment
 
What you need:
 
500g pork loin (8 pieces)
1 cup of saltine crackers (crushed and pulsed in food processor)
oil for deep frying
 
Seasoning:
1 clove of garlic, minced
2 tsp sesame oil
2 tsp cooking wine
1 tbsp light soya sauce
1/4 tsp pepper
1 tbsp cornflour
1 egg
  1. I halved each pork loin, lightly pat each piece with meat mallet to tenderise the pork
  2. Marinate with seasoning for at least 1 hour in the refrigerator
  3. Remove marinated pork chop, coat each piece of pork chop evenly with saltine crackers crumbs
  4. Heat oil on a frying pan over medium heat and deep fry pork chop til golden brown, drain well
For the sauce:
 
1 tsp dark soya sauce
1 onion, cut into thin slices
4 cloves of garlic, finely chopped
2 tomatoes, cut into wedges
3 handfuls of frozen green peas
some frehs pineapple cubes
enough chicken stock
tomato sauce, cornflour (diluted with a little water), sugar, a pinch of salt. a little dark soya sauce
  1. Saute the sliced onion and garlic with 1/2 tbsp of oil til brown, add in green peas and half of the tomato wedges and continue to cook for 1 minute approx
  2. Add in chicken stock, tomato sauce, sugar, salt, mix well
  3. Add in the remaining of the tomato wedges, and pineapple cubes and bring to boil
  4. Adjust the taste, pour diluted cornflour while stirring continuously, drizzle dark soya sauce while stirring fast
  5. Remove from heat, pour sauce over prepared pork chop and serve immediately
  6.  
This dish is a keeper my whole family enjoyed :)
 
 
 

Now, this Malaccan dessert - pengat pisang
A sinful indulgence which is very similar with one Indonesian dessert called 'kolak pisang'
In fact, I did post it quite sometime back, you may view HERE
The ingredients for the flavor are exactly the same only that we do not use sago pearls but jackfruits instead. Some Indonesians like it with sweet potatoes, or even durian :)
Commonly used too is atap seed (atap chee)
 
 
 
 
This is the first time I made pengat pisang and I enjoyed it so much
Recipe is from Love To Cook Malaysia
 
What you need:
 
10 bananas (I used saba bananas, pisang raja will be the best option, though) - cut
200ml thick coconut milk (I used Kara) mixed with 1200ml water (I prefer very diluted coconut milk - not so guilty when eating LOL)
1/2 cup pearl sago
5 tbsp sugar
two blocks of palm sugar
a pinch of salt
2 pandan (screwpine) leaves - knotted
  1. Bring to a boil coconut milk mixture and pandan leaves in a large pot
  2. Add in sago, sugar, palm sugar, salt
  3. Stir til sago is transparent
  4. Add in banana, stir well
  5. Let boil and off heat
I like to it this dessert chilled :)
 
 
 
So, that's all I can contribute for MFF Malaka this month, I must say I and family do enjoy them so much :)
 
 
Now, as promised - even though one day late, I am now sharing my 2nd blog anniversary giveaway
Yes, I have blogged for 2 years and it feels just like yesterday when I started this blog :) 
 
This time, I have 2 pudding / agar agar mould on the way which I'd like to share with you guys
With this mould, you can make two flavors in one pudding / agar agar, or even a combination of cake and pudding / agar agar
I myself can't wait to give this mould a try :)
 
 
 
 
What you can do is just post a comment in this post and you'll be in the draw
I will ask my kids - Abby and Ian to random pick the 2 winners
This will be closed on Wednesday 5 September 00:00 and the draw result will be announced on the next day, Thursday 6 September
 
The giveaway will be for Singapore and Malaysian participants only, I must apologize, due to the size of this mould :)
Thank you for participating and good luck :)
 

39 comments:

  1. Woohoo I have been craving for Hainanese pork chop for three weeks (was planning to Hainan Curry Rice shop in Klang but trip did not materialised); your pork chop looks and sounds divine! And anything with sago pearls I LIKE!

    Happy 2nd Blog Anniversary! I saw this pudding mould at Milita Bakery shop last weekend but could not figure out how to use it! Looking forward to you sharing your experience with it soon!

    ReplyDelete
    Replies
    1. hi Emily, thank you! :)
      i will find time to try out the mould and share here :)

      Delete
  2. My mum used to deep fried minced pork with saltine crackers. Your pork chop really juicy. Sure nice to go with the sauce.
    I like the creamy rich coconut milk dessert. I like both hot and chilled.
    Happy 2nd blog anniversary! Hope I have luck on your giveaway.

    ReplyDelete
    Replies
    1. hi Vivian, thks :)
      i love this pork chop first and the dessert i love it chilled :)

      Delete
  3. Happy 2nd birthday and here's to many more years to come.

    ReplyDelete
  4. wow..mouthwatering indeed. I'm already drooling looking at the pork chops and its been a long while since i've eaten pengat pisang. I love the sago which adds chewy texture to the dessert. Nice.

    ReplyDelete
    Replies
    1. thanks ! yes i love sago too! very nice to eat with the bananas :)

      Delete
  5. Happy 2nd Blogsary , Alice !!!! More yummy post in the years to come :D

    That pork chop makes me drool ! lol Love the crispy crust so as the moist center ....

    Back home in the Philippines , we have our own version of that delicious pengat pisang . My mom usually cook it with the same ingredients as yours except using sugar instead of palm sugar , freshly-grated coconut and some glutinous rice balls ....

    ReplyDelete
    Replies
    1. hi Anne, thks!
      wow, your mum version of pengat pisang sounds yummy!

      Delete
  6. Hi Alice, Happy 2nd Blog Anniversary! :-)

    ReplyDelete
  7. Both pork chops and penget pisang look so yummy .,

    ReplyDelete
    Replies
    1. hi Sonia, thank you, really yummy indeed :)

      Delete
  8. My my my, I was drooling at penget pisang, I love penget pisang so much. Both pork chops also look very good.

    ReplyDelete
  9. Happy 2nd blogthday, Alice!

    That pork chop looks sinfully yummy! The recipe sounds simple ^.^ (you know how I love easy recipe)! Will try it out soon~

    But I'll leave penget pisang aside. I'm not good in making dessert, I'm just good in eating them. So, anyone cooking for me? :p

    ReplyDelete
    Replies
    1. hi yvonne, thks :)
      the pork chops is really simple to make, yes!
      the pengat pisang also easy, you should give it a try, you wont regret it :)

      Delete
  10. Happy Aniversary! Thanks for the recipes- just the food to cook for Merdeka holidays!

    ReplyDelete
  11. Happy blog anniversary! And very generous of you to set up a giveaway of such bulky items!

    ReplyDelete
  12. Happy 2nd Blog Anniversary Alice.. Hmmm..pengat pisang fav all the time..slurrp

    ReplyDelete
  13. Happy 2nd Blog Anniversary Alice.

    1. Hainanese pork chop look best for me.
    2. Pengat Pisang is something I would love to cook, one day perhaps!
    3. I saw this jelly mould from the bakery tools shop, but I never intend to get one yet. You are so kind to giveaway these special mould. Then I would like to try to make some duo color jelly for the family.
    Thanks in advance Alice.

    ReplyDelete
  14. Happy 2nd Blog Anniversary and hope many more posts to come!
    Love your pork chop and the banana dessert. So perfect for lunch or dinner.

    ReplyDelete
  15. Happy 2nd Blog Anniversary Alice.

    Both pork chops and penget pisang look so yummy but I have never tasted penget pisang before. :)

    Mixue

    ReplyDelete
    Replies
    1. thks Mixue :)
      you should try the dessert, its really rich creamy and yummy :)

      Delete
  16. Is this hainanese pork chop invented by the Singporeans? I asked my father-in-law who was born & grew up in Hainan island, he told me that as far as he understands, there is 1 type of hainanese chicken but no deep fried hainanese chicken or pork chop but you know what, I think it is just a name. I think overall, we love the deep-fried or pan-fried food so much that this is why these dishes were created to satisfy our taste buds! I like this pork chop!

    Will be looking forward to see who is the winner for this draw! Happy blog anniversary!

    ReplyDelete
    Replies
    1. i'm not sure where this pork chops is from originally actually, but hey, who cares as long as its yummeh LOL
      thks Jessie :)

      Delete
  17. Would love to win the mould! :)

    saralynlowsuluan@gmail.com

    ReplyDelete
  18. Congrats on your 2nd anniversary.

    Hope to see more yummydelicious recipes :)

    :0XXXXXXXXXXXXXXXX

    ReplyDelete
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