Oriental PorkChop This is a Chinese style porkchop which I adapted from Hawkers’ Fair Simplified. If using pork loin I usually omit soda bicarbonate as tenderizer
Add in the mushroom cubes, carrot cubes and chopped garlic, stir fry for a while. Boil a pot of water, blanch the pork ribs to eliminate the impurities
Heat up some oil in pan to sauté chopped garlic, shallot and onion till fragrant, add in minced pork and other balance ingredients to stir-fry till all cooked
I found a pack of pork floss as well as a pack of Korean seaweed flakes in my cupboard and the idea struck me instantly to combine these two ingredients together
I made 4 coffee flavour, 2 basic, 2 chocolate [forgotten to add chopped chocolate] and 4 marbled Mushi Pan. 30 gm chocolate - roughly chopped [intend to use choc-chips or mint flavoured chocolate but forgotten] - additional ingredients
After baking a batch of Oreo Cream Cheese Buns, I was left with half a block of cream cheese. Not knowing what to do with the leftovers, I tried googling for a suitable recipe to use it
Step for making steam rice cake"pak tong koh". Blender well boiled rice with water. Mix well rice flour, superfine flour, sugar, yeast and rice water (step No
![Japanese Steamed Cake [Mushi Pan] 蒸しパン](http://cdn.mytaste.org/i?u=group2%2FM00%2F69%2F9B%2FCgAIN1gJHfKAa3KFAAEFc-yJtxA473.jpg&w=330&h=270&c=1)
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