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Have you had those nights or rather days where you don’t have a clue of what to cook? I have had so many especially during the Covid restrictions or Heightened Alert as it is known in Singapore. Lunch and dinner depends very much on what is available in the fridge or the supermarkets. Gets tricky when you stock up on ingredients at a less crowded … Continue reading Kung Pao Apple Chicken
My husband and daughter really enjoyed this made-up dish a few weeks back. I promised myself I would post it and of course, am only doing it now. Sorry darling! I used pork in this recipe because it was ‘porky’ day from our usual meat repertoire of beef, chicken, pork. You can also use this recipe and substitute the protein with chicken breasts (sliced or … Continue reading Ginger Orange Pork or Chicken Stirfry
The word Tonkatsu, is a combination of the Japanese word ‘Ton’ for Pork and katsu (katsuretsu) for Cutlet. A Japanese take on a western dish. Cutlet or Schnitzel or breaded pork chops? Same thing different name. For the Tonkatsu, Japanese Panko (bread crumbs) are used in place of regular bread crumbs. Not forgetting raw cabbage served on the side as well as a tonkatsu sauce. Continue reading Tonkatsu (Pork Cutlet)
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