INTRODUCTION

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 https://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.

CONCLUSION

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.

For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.