An extremely delicious dish that had the whole family clamoring for more.
Fried Pork with Evaporated Milk
One day while I was cooking dinner, our helper Jessie (who gave us the recipe for Braised Squash with Lemongrass) mentioned this dish that she makes for her catered lunches that is always in demand. She said it was a fish dish that used evaporated milk and curry leaves. According to her, kids loved this dish.
I thought it sounded really good and asked if she would be willing to make it for us. She was very agreeable and told me that if I got her the evaporated milk, she would make it. She even bought the fish.
Now, having Jessie cook a dish for us on a weekday night is already a God-send. But not only that, this dish turned out to be extremely delicious. We ate it up and clamored for more. Fortunately, there was half a can of the evaporated milk left and Jessie told us that we could do this same dish with pork.
I just happened to have pork in my freezer (riblets to be exact—but pork belly chunks would’ve been even better). So Jessie agreed to cook this dish again the next day and even she agreed to wait till we got back home from work before starting to cook, so we could learn how to do it for ourselves. And now we get to share it with you!
When the kids wolfed it down in no time and then asked for more, we knew it was good.
This squid recipe actually came about 2 months after the previous Fried Squid Fail. Annie had some time to shake off the bad mojo and was willing to have another go at cooking squid, something she wanted to do as one of her New Years’ Cooking Resolutions. But no frying this time.
This is one of those slap-dash dishes that turned out better than expected.
Pork with Leeks and Basil
This dish came about one day when I looked into my fridge and realized I had a little bit of this and a little bit of that left that needed to be used up. I had a couple leftover leeks from the leek and potato soup I made. And I also had some Thai basil and green onions left over from the last time I made larb. With all these random herbs and greens in my fridge (including some red chillies), I decided I would do something that would use it all up in one dish.
This healthy soup is so delicious, you’ll be begging for more!
We were having dinner in a Chinese restaurant the other day. Nate wasn’t feeling very good and so he wanted some herbal chicken soup. But the waitress said they only had two soups for that day—one was a black chicken soup and the other was this lotus root and black bean soup.
I remember that the Chinese believe that chicken is not good when you are coughing. Strange eh? I also remember another friend who had recommended black beans as a cure for coughs. So we agreed and ordered it. I told her that Nate’s throat wasn’t feeling very good and she immediately pointed to the black bean soup.
When the soup came, the whole family drank it up in no time at all. It was seriously good! The pork bones and the lotus roots were tender, the black beans were creamy and the soup was just comforting in flavor besides being very delicious. Esther actually wanted some more soup at the end when we were all done. We tried to get her to do an Oliver and go to the kitchen with her bowl and ask for more but she was too shy 🙂
We didn’t want to order another big bowl just for her so I told her I would try to make the lotus root soup for her the next day. Good thing this restaurant was next to a grocery store so I picked up some black beans and lotus roots. I already had pork bones at home so I was good to go.