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…
Teochew Noodles 潮州面条
I originally bought these flat yellow noodles because I wanted to cook KL-Style Hokkien Mee. I decided instead to cook a much simpler dish of Teochew dry noodles. These noodles were easy to prepare but so very full of flavour, with fragrant dried shrimps, crunchy bean sprouts, spring onions and must-have fish sauce bringing simplicity to the next level. *Tip: You can also add fishballs ala fishball noodles! And if you wish, add just a bit of sambal and mix well for a more spicy kick. I don’t know about you, but I always feel a higher sense of accomplishment when I can replicate a hawker dish, and adding fishballs…
