Category: Homemade Recipes

Grilled mustard pork chop recipe.

I made this for dinner today. It was totally experimental but thank goodness, they turned out delicious!

BF was pleased :)

# – Grilled mustard pork chop.

The ingredients:

  • 350 grams of pork chops (4 pieces)
  • 2 tablespoons of mustard
  • 1 tablespoon of coarse salt
  • 1 teaspoon of chilli powder
  • 1 teaspoon of cinnamon powder
  • 4 cloves of garlic, lightly squashed

# – First, pound the pork chops to sort of tenderise them.

# – To marinade the chops, add two tablespoons of mustard.

# – Add in a couple of dashes of chilli powder.

# – Followed by a sprinkling of cinnamon powder.

# – Throw in a few mashed up garlic cloves.

# – Mix everything up and make sure the chops are evenly coated. Set in the fridge for a minimum of 1 hour.

# – Heat up oil in a griddle.

# – Lay the porks on the griddle for about 3 minutes.

# – Flip to cook the other sides. Also about 3 minutes.

# – Grilled mustard pork chops, DONE!

The chops were juicy with a subtle mustard garlicky flavour to the chops. I served them with garlic cannellini bean mash (will blog about the mash tomorrow) and simple salad of lettuce with cherry tomatoes.

Hate it or Love it Pork Supreme Recipe.

My apologies for the name of the dish. Honestly, I don’t know what to call it. It’s nothing like I’ve ever tasted before and it’s not even a real dish as far as I’m concerned.

I was having a bad case of monthlies (I still am, actually) but dinner needed to be cooked. I opened my fridge and the bottles of hot broad bean sauce and tamarind paste happened to be right in front of me. I couldn’t even muster up the strength to push the bottles away and check out what other ingredients were behind them.

Not to mention, I should have used chicken stock or something but my legs were so wobbly I wasn’t sure if I could stand long enough to dissolve some chicken stock cubes in water so I ended up using apple juice instead. Which, of course was conveniently located right next to the bottle of tamarind sauce.

The result was a dish of tender pork cubes submerged in a rich, flavoursome, sweet and sourish sauce with a bit of heat to boot. Surprisingly quite a lot of depth of flavours for something cooked under the influence of blood loss and pain killers.

For the marinade:

  • 300 grams of pork, cut into cubes
  • 1 tablespoon of corn flour
  • 1 tablespoon of chinese rice wine
  • 1 tablespoon of oyster sauce

For the sauce:

  • 1 tablespoon of hot broad bean paste (dao ban jiong)
  • 1/2 tablespoon of tamarind paste
  • 1 tablespoon of garlic, minced
  • 1 tablespoon of shallots, minced
  • 1 tablespoon of ginger, minced
  • 100 ml of pure apple juice

# – First, marinade the pork for at least 1 hour in the chinese rice wine, corn flour and oyster sauce. Keep chilled in the fridge till ready to be used.

# – In a pan, fry up the minced garlic, ginger and shallots.

# – Add a tablespoon of hot broad bean sauce.

# – Followed by half a tablespoon of tamarind paste.

# – Next, throw in the pork. Stir.

# – Add the apple juice. If you don’t like too much sauce, reduce liquid by half. Stir till pork’s cooked through.

# – Hate it or Love it Pork Supreme, DONE!

The sauce was appetising and wonderful with rice. As the title goes, you may either hate or love this dish. I say this because it’s a very interesting and unique flavour (no, not in a repulsive sort of way hahaha). My best suggestion is to try it out and then decide for yourself.

That said, the next time I make this dish (yes, I’ll make it again), I would make a few changes though. For one, I will cut the pork into thin square slices rather than cubes and brown them in a pan first before chucking them into the sauce…purely for texture & aesthetic reasons.

Have a good week peeps!

Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce recipe.

The original recipe of this dessert came from my new recipe book, “A Year of Desserts – 365 Delicious Step by Step Recipes”. I love that book as each and every recipe in there is very different and the amount of desserts in there is just mind boggling!

# – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce.

Anyway, I made a lot of changes to the original recipe. I guess sometimes you just got to make do with what you’ve got in your pantry and improvise. I substituted cranberries with dried mixed fruits, butter instead of margarine and demerara sugar instead of muscovado.

# – The original recipe.

Not to mention, I totally changed the chocolate sauce from an original honeyed chocolate syrup to a naughty vodka infused one ;)

For the pudding:

  • 115 grams of demerara sugar (you can use brown sugar too)
  • 75 grams of dried mixed fruits
  • 1 eating apple, peeled and chopped
  • 115 grams of butter
  • 75 grams of flour
  • 2 eggs
  • 1/2 teaspoon of baking powder
  • 3 tablespoons of cocoa powder

For the chocolate sauce:

  • 100 grams of dark chocolates (minimum 60%), broken into squares
  • 2 tablespoons of honey
  • 1 tablespoon of butter
  • 1/2 teaspoon of vanilla essence
  • 3 tablespoons of vodka

# – First, mix the dried fruits and chopped apples together. Set aside.

# – Then, grease 4 ramekins or pudding bowls with butter.

# – Coat the inside of the ramekins with demarara sugar. Keep the rest of the sugar.

# – This is how the ramekins look like.

# – Divide the mixed fruits into each ramekin. Keep chilled in the fridge.

# – In a mixing bowl, throw in the rest of the demerara sugar, flour, butter, cocoa powder, baking powder and eggs.

# – Beat until everything’s combined.

I would like to mention that at this point, if you can help it, don’t taste the cake batter. Because if you did, you would find it extremely difficult to stop.

Don’t say I didn’t warn you!

# – Spoon the batter into each ramekin.

# – As the batter is quite thick, tap the ramekins gently to make sure the batter seeps all the way to the bottom of the ramekin.

# – Cover each ramekin with 2 layers of foil and stick it in the steamer for 45 minutes.

In the meantime, it’s time to make the chocolate sauce….

# – Put the chocolate, butter, vanilla essence, honey and vodka in a microwave safe bowl and nuke it for 1 minute on medium high.

# – Stir till the sauce is smooth and glossy. If you don’t have a microwave, you can melt the ingedients in a bowl suspended over a pot of boiling water.

# – 45 minutes later, run a knife along the edge of the pudding and turn it out onto a plate.

# – Serve with the vodka infused chocolate sauce.

# – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce, DONE!

The chocolate pudding is moist & fluffy but deliciously balanced by the sharpness of the fruits. Perfect for chocolate lovers, the decadent vodka-infused chocolate sauce makes the pudding even richer.

Hope you like this recipe, happy steaming!