Monday, October 15, 2007

Today's Menu

Today I cooked my mother’s recipe - ‘salt porridge’ (direct translation from Hokkien).

- Pork belly
- Tofu
- Cabbage
- Scallots
- White pepper
- Salt (optional)

- Boil rice
- Cut pork belly into thin strips
- Cut tofu in to small dice

- Pan fry pork belly strips
- Pan fry diced tofu
- Pan fry scallots
- Add pork belly strips, diced tofu, fried scallots, cabbage & white pepper
- When serving, add white pepper and fried scallots to your liking

1 comment:

James said...

Lesson 1: cooked porridge expands when soaked for a long time.

Lesson 2: buy a smaller pot.

Lesson 3: you dun call it "salt porridge" and still say salt is optional