This is the first post that is issued in this new blog. Pardon me for lots of undesirable fonts, effect etc. as I am trying hard to relocate from my old blog: http://kwgls.wordpress.com to this new blog http://www.guaishushu1.com . The main reason of the transfer is not really because of the change of domain name, but because I was restricted to do a lot things in the wordpress.com hosted blog.. Please bear with me ad I do have lots of things to worry including my readers who subscribed to my old blog which they may not be seeing this post now. Well the old blog will still be in existence until I am very very sure that the operation of the new blog is smooth running.
This is a dish that I grew up with. Unsure of its origin, my late mum used to cook this at least 1-2 times per week. After my initial posting in the Facebook Group, obviously this is a rather traditional dish that many families did prepared but gradually forgotten in the recent menu.
For this dish, I am quite insistent to have only 3 ingredients: Meat, white pepper powder and sugar. I do know that other families do sauté garlic for the dish but I find that these 3 simple ingredients already provide a unique blend in taste.
The dish is essentially slightly peppery spicy, sweet, flavoured by dark soya sauce. Though the taste is simple, this dish goes well with white rice or porridges. You can either use chicken or pork and for pork , pork belly is recommended though in my illustration, i have used pork fillet instead.
In Chawan or Hokkien language, we called this dish “ho jio bak” or literally translated as “pepper chicken”. However, for this post, I have decided to use the name “Sweet Peppery Meat”.
WHAT IS REQUIRED
Servings: 3-4 person
300 grams of sliced meat
3 tablespoons of dark soya sauce
3 tablespoons of castor sugar
3 teaspoons of white pepper powder
Note that the corn starch is optional and I subsequently omitted it during my cooking. If you wish, you can add in while marinating .
STEPS OF PREPARATION
Marinate the meat with sugar, dark soya sauce and white pepper for at least 1/2 hour to 1 hour.
In a frying pan, put some oil (optional if you are using non-stick frying pan) and put all the marinated meat to cook under MEDIUM TO LOW heat until all the marinating sauces dries up and sugars caramelize. Generally, there is no gravy in the dish, all the marinating liquid will eventually dries up and coated with the meat. Therefore the meat should be rather dark and glossy.
This is really an extremely simple recipe that I am rather reluctant to issue.. After due consideration, I have decided to issue the recipe for two reasons, one as a record of traditional recipes that I grew up with and secondly, to promote these recipes to the younger house chefs. If you have never tried the dish before, you can give it a try. But you must be able to appreciate simple flavours of soya sauce and white pepper.. For me, it is a dish that I will never reject.
Hope you like the post today. Cheers and have a nice day.
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