Pork Cutlet

I grew up hoping my mum will make this everyday for dinner... The following is a recipe that I've gotten from her before I leave Singapore. The only way to kill missing the food she cooks is to learn to make it myself..... Unfortunately, I am still not able to find out the exact portion and the right meat to use in her recipe. I can never figure out what she meant by using "S$5 worth of "bak tou" (肉头?)". (ps : only just found out from YG that 肉头 meat is really not taken from the head of a pig... (sigh, I really thought so ... And hv always assumed it is....) So, It is through my own experiment cooking to use 2 lbs of lean pork. However, I still am not quite sure if it is near to getting equivalent ... Are there anyone who knows? Pls advise me so that I am able to improve the following recipe.

I made this for the Thanksgiving dinner. From the good feedback, I still think the following recipe is worth a try... It is actually a very simple recipe, just that I'm abit lorsoh here and go into all the details.... after some time u dun even need to refer to the recipe anymore and everything will just go into your head.... trust me!

1.5 to 2 lbs lean pork (or any part as long it is boneless)

Marinate :
2 tbsp oyster sauce (use sparingly if you do not like it too salty)
1 tsp light soy sauce
2 to 3 tsp sesame oil
2 tsp sugar
1 flat tbsp cornstarch
1 egg
several dash pepper

1.5 cup Breadcrumbs (get the type used in making tempura)
several dash of dried parsley (*optional)
oil for deep-frying

1. Cut pork into 1-cm thickness each, size wise, your preference.
2. Beat each slice flat with a metal meat tenderizer, on both sides.
3. Marinate them for at least 1 hour, without adding the egg. (half an hour also can, if you can't wait that long...) Place in the fridge, covered with plastic if the room temp is too warm)
4. Remove from fridge. Beat in an egg and mix with the marinated meat.
5. Heat oil now.
6. Mix dried parsley with breadcrumbs, and coat each piece of meat in it.
7. Dust the excess, make sure the oil is hot, and then place into the oil.
8. A few pieces at a time, reduce fire to medium.
9. Fry for at least 3 to 5 min or until it turns light golden brown and turn the fire to the max. to fry for a final minute.
10. Drain and Serve.

Kimchi Noodle

6 to 7 cups Chicken or Beef stock
1 stalk scallion (cut into 3 cm length)
1 tsp salt
5 tsp light soy sauce
1 tbs finely chopped garlics
4 tsp chilli powder
4 tsp korean chilli paste
1 tsp sesame oil
1 egg
Kimchi (there is always a jar in my fridge, you can store kimchi for a long period.)
Oriental style noodle (a.k.a. "asian pasta") - i used the brand "Kikkokin"

Optional :
minced meat, shrimps, crabmeat/crabstick
if using minced meat, marinate with some cornstarch and very little soy sauce for 10 min, drop a spoonful when stock is boiling.

1. Boil stock. (I'm using leftover chicken stock), so I can forget abt adding salt here.
2. Add scallions, and the rest of the ingredients, followed by kimchi, then beat in an egg. Simmer another 5 to 10 min.
3. In another pot of boiling water, prepare to cook the noodles over boiling water. Add some salt and cook the noodles until soft (abt 3 min), rinse over tap water and back into the boiling water for a few seconds and transfer it to the kimchi soup.
4. Let it soak for 1 min, covered, before serving.

The recipe above makes 2 to 3 bowl.

You may reduce the amount used for soysauce for a milder taste. I've never used exactly 6 cups of stock calls for in the recipe, becos I usually increase the stock to hot a pot to make extra soup. (Bryan always wants a second serving!)

Banana Cake

125 g butter
1 cup sugar
1 egg
2 tbs milk
1 tsp baking soda, dissolve in milk
3 ripe bananas, mashed
1.5 cup all-purpose flour
1 tsp baking powder
1 cup walnuts, chopped
1 tsp vanilla essence
Pinch of salt

1. Using an electric mixer, Cream butter and sugar, add egg and soda mix.
2. Add bananas, flour and all remaining ingredients.
3. Bake in an 8" square or rounded pan, and bake at 350 degree F. for 20 to 30 min, or until top layer turn dark brown.

PS : You may create your own favourite icing.

Bean Paste Balls

Commonly known as "Jian Dui"... my Dad used to call them "the younger brother of a hamburger" (Dun ask me why cos me and my sisters, including my mum...all didn't understand him. I agree that he's not making any sense... but i think my 2 younger sisters will be laughing and nodding their heads with me..

Well, they are commonly found in Singapore, but not here in the US. Some ppl might be able to find them in the Chinese markets here..

Make the filling first :

200g peanuts, roasted
40g sugar
20ml water

1. Chop up roasted peanuts
2. Mix all ingredients together in a bowl.


To make the Pastry :

280g glutinous rice flour
1 tsp baking soda
160g fine sugar
100g sweet potato (steamed and mashed)
120ml boiling water
50g raw sesame seeds (do not roast)

1. Mix all ingredients except sesame seeds in a mixing bowl until the dough holds together.
2. Divide doughs into small balls.
3. Wrap the filling with dough and shape them into balls.
4. Coat with sesame seeds.
5. Heat cooking oil and deep fry until golden brown.