Anyway, at one point in time, I thought I was going to die of diarrhoea, seriously. I thought I had stomach cancer or some incurable stomach-related diseases. I even prayed to God that I would cherish my life and keep an eye on my diet after I recover. No, it was not due to over-eating, it was probably due to some contaminated food that I ate or maybe stomach flu which I got from the creche which I send my child to. But, I threw caution to the winds straight after I recovered, and started to yearn for food that I missed badly.
The first Singapore specialty that I badly want to cook and eat after enduring my 5 days of ordeal is.....guess what? One of the most famous chinese dishes in Singapore: Singapore Hainanese Pork Chops! Being half a hainanese, I must say my hainanese pork chops are not as authentic as those cooked by the hainan chefs from my mum's side of the family, but definitely good enough for me and my family. :)
|Didnt have time to take a better picture because we were all starving!|
Adapted from iloveicookibake and 3HungryTummies (for 5 servings)
Seasoning for marinade
2 cloves garlic, minced
3 tsp sesame oil
3 tsp chinese cooking wine (can replace with sherry)
2 tbsp light soya sauce
1/4 tsp pepper
1 tbsp corn flour
5 tbsp tomato ketchup
1 tbsp worchester sauce
1 tbsp oyster sauce
2 tbsp sugar (too sweet, should reduce to 1 or 1.5 tbsp)
1/2 cup chicken stock (using knorr chicken cube)
1 tbsp corn flour for thickening
900g pork cutlet (5 pieces, each cut into 1/2, to make 10 pieces) *
1 cup cracker biscuits (crushed) + 1 cup breadcrumb flour **
1/2 cup oil for frying
1 big onion, julienned4 cloves of garlic, minced
2 tomatoes, each cut into 8 wedges
1 can pineapples, cut into small pieces
* pork cutlet = varkenskotelet in Dutch
Method for frying pork chops
1. Use a mallet to flatten the pork chops. Or you can use a fork to prick holes all over the pork chops, then marinate them with the seasoning for at least 1 hour.
2. Coat the pork chops evenly with the mixture of crushed crackers + breadcrumb flour.
3. Heat up a frying pan to medium-high heat with some oil, shallow-fry the coated pork chops for 10 min, 5 min for each side. (My pork chops were rather big and fat so they needed a longer time to cook.) Do not crowd the pan, fry them in 2 or more batches. Turn the pork chops regularly to make sure both sides are equally browned. Once they are golden-brown and crispy, remove them and set them aside on a piece of kitchen roll or baking paper to drain off the oil.
Method for preparing pork chop sauce
1. Heat up a wok to medium-high heat with 2 tbsp oil. Saute the garlic till fragrant, then add in the onions and fry for 1 min.
2. Add in the cut tomato wedges, chicken stock and sauce ingredients, followed by canned pineapples. Let the sauce come to a boil.
3. Once it starts boiling, adjust to taste by adding salt and pepper if necessary. Add 1 tbsp corn flour to thicken the sauce and stir well.
4. Pour the pork chop sauce over the fried pork chops and now we are ready to serve. :)