Japanese Ginger Pork (Shogayaki)
When I feel like “splurging” on some Japanese bento when I eat out, I almost always opt for stir-fried ginger pork. Sometimes I go for pork katsu in curry over rice, but most of the time, ginger pork. Most places use Kurobuta pork for its intense flavour (and fat), and I like it, just that in regular home-cooking, not many of us would have the luxury or wouldn’t choose to use Kurobuta. What if amateurs like us destroy the meat? And so, I used thinly sliced pork loin fillet. I’ve not seen this version anywhere except Sheng Siong, so if you’re looking to cook this dish, pop by Sheng Siong…
Shrimp and Mushroom Risotto with Italian Herbs and White Wine Sauce
I have cooked many dishes and have done many experiments, substituted many ingredients and discovered many flavours.. but if there’s one dish that truly left me mind-blown, it is this. I am almost afraid to cook this again, for fear of not being able to replicate the flavour a second time. The umami was something out of what my palette could recognise, and it is indeed, a welcomed surprise. I decided to include this not-that-budget Shrimp & Mushroom Risotto recipe because it’ll still cost you less than what you’d pay for risotto outside! :) Plus, the extreme satisfaction you get after the meal is completed? It’s priceless! Makes 2-3 servings…
