Stir Fry Roast Pork (Siew Yoke) With French Beans And Five Spice Bean Curd

Posted on
Stir Fry Roast Pork (Siew Yoke) With 
French Beans And Five Spice Bean Curd
The above dish is just like one stone killing two birds….oooh I am not a birdie
killer, just a matter of expression, haha!  Well, my husband and son
like the Roast Pork (Siew Yoke), my daughter likes the French Beans and
lastly, I like the Five Spice Bean Curd.
This week will be the 2nd last week of June 2013.  Time flies so fast,
another one more week, we will be going into the 2nd half of the year.
Do you want it to be fast or slow? For me, I am not sure. Something for you to ponder.
Today, my daughter went to college to be interviewed for Moot Competition.
She succeeded for the 1st and 2nd round and now awaiting result.
Before she went to college, she backed out suddenly because
she didn’t revise all her notes.  I push her to go ahead and
told her to not be like the type of plant that closes up its leaves when we touche it.
Just like when we face difficulty, we back out.
Told her to go ahead and do it. If fail, try again.
My son did his Moot and now my daughter is trying Moot as well,
so proud of them.  Just like this dish, delicious and satisfying.
345g French Bean (clean and drain)
547g Roast Pork (Siew Yoke)
2 pieces of Five Spice Bean Curd (lightly wash and drain)
French Beans – Cut around 1 inch to 1 1/2 inches in length.
Five Spice Bean Curds – Cut into strip.
Roast Pork (Siew Yoke)
1/2 tablespoon of minced garlic.
Heat up the wok with 1 tablespoon of cooking oil.
Stir fry the Five Spice Bean Curd until slightly brownish.
Do not over cooked it because the bean curd will be hard.
Dish out and keep at one side.
With the same wok, pour in 1 tablespoon of cooking oil and slightly brown the garlic.
Pour in the cut Roast Pork (Siew Yoke) and stir fry for a 2 minutes.
It is not necessary to cook it longer because the Roast Pork
(Siew Yoke) is already cooked.
Pour a few drop of Dark Soya Sauce and stir fry until well combined.
Do not pour in any salt or soya sauce because the Roast Pork
(Siew Yoke) is already salty.
Pour in the French Beans and stir fry further for 2 minutes and
pour in some water if it is a bit dry.
Stir until well combined.
When the water is about to dry up, lastly, pour in the Five Spice Bean Curds
and stir until well combined.
Taste it, if the french beans and five spice bean curds are not that salty,
by all means sprinkle some salt or soya sauce and stir until well combined and dish out.
Eat with your hot piping rice.  Enjoy
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

http://desirablerecipes.blogspot.com

Leave a Reply

Your email address will not be published. Required fields are marked *