Tag Archives: pork

Swedish Turkey Meatballs

When I think of meatballs, Ikea comes to mind. I really miss the Ikea Swedish meatballs in Malaysia. They sell it in HK too but I remember the last time I tried them, they tasted different and from then we never tried again. I bought some ground turkey last week and I wanted to cook some caserole dish for cell group but as I had backache, I didn’t cook. Today, I felt better so I thought it’ll be great use the turkey for meatballs!

Making the Meatballs

2 lbs ground turkey
50g of pancetta, finely chopped (optional)
2-3 strips of streaky bacon, finely chopped
2-3 cloves of garlic, finely chopped
1/2 onion, finely chopped
1/3 cup breadcrumbs
1/3 cup milk
2-3 pcs of sundried tomatoes, finely chopped
1 egg
2 tsp sea salt
1 tsp coarsely grounded black pepper
a handful of parsley
1/2 tbsp cooking oil


1. Preheat oven to 220C.
2. Heat a pan with oil over medium heat.
3. Stir-fry the bacon, onion and garlic for 2-3mins. Set aside and allow to cool.
4. Mix all the ingredients in a large bowl including the bacon, onion and garlic.
5. Form the mixture into 1-1.5 inches sized balls.
6. Place the meatballs on a tray lined with a baking sheet.
7. Put them in the oven for 25mins.

The Swedish Sauce

2 tbsp butter
1/2 onion, finely chopped
4 cloves of garlic, finely chopped
1/4 cup flour
4 cups beef broth
1/2 tsp worcestershire sauce
1 tsp dark soya sauce, for colouring
1/2 cup whipping cream
sea salt & coarse grounded pepper to taste

1) Heat pan with oil over medium heat.
2) Saute the onions and garlic for 2-3mins.
3) Create a well in the middle and melt the butter.
4) Add the flour and stir vigorously for 1-2mins. Then, stir with the onions and garlic till brown.
5) Add the beef broth cup by cup, constantly stirring to avoid clumps of flour.
6) Add the whipping cream, salt & pepper and bring to boil.
7) Simmer for 4-5mins. Pour over the meatballs and serve.


Posted by on August 27, 2011 in Uncategorized


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Pan-fried Pork Patties with Salted Fish

I first tasted this dish in a restaurant in HK and loved it! This is really tasty. It’s not hard to make, but your kitchen might get greasy from pan-frying.

300g minced pork
50g salted fish, minced
1 tbsp of cornstarch
1/2 to 1 egg
dash of sesame oil
pinch of sugar
dash of pepper

1. Mix all the ingredients in a bowl.
2. Divide them into 4-6 patties.
2. Heat a pan with oil under medium heat.
3. Pan-fried till crispy and brown.
4. Serve with plain rice.

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Posted by on July 28, 2011 in Uncategorized


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Rosemary Garlic Pork Chop

As I opened my freezer this morning, thinking what to cook for dinner, I chose pork chop. So how to cook it? I browse through some recipes and got inspiration so here it is…


Serves 2

2 pork chops
2 sprigs of rosemary
3-4 cloves of garlic
1 tbsp olive oil
2 tsp of butter
1 tsp of balsamic vinegar
150ml white wine
1 tsp of cornstarch mix with 1 tbsp of water
sea salt and ground pepper to taste

1. Rub the pork chop with ground pepper and salt.
2. Heat the pan on medium heat. Add butter and olive oil.
3. Once the butter is melted, put in the pork chop.
4. Pan-fry for about 3-4mins. Turn over.
5. Add rosemary to the pan while cooking the pork chop. Let the fragrant seep in.
6. Continue frying the other side for 3-4mins depending on thickness and how cooked you want it to be. If the pork chop is too thick, you might want to poke holes in it with a fork.

7. Once ready, dish up and put aside.
8. Using the same pan, put in the garlic and the remaining rosemary. Stir fry for 2-3mins.
9. Add the white wine, balsamic vinegar, sea salt and ground pepper. Let it simmer.
10. When it starts to boil, add the cornstarch mix to thicken the sauce.
11. Put in the pork chop and flip the it to coat it evenly with sauce.
12. Dish up and serve hot.

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Posted by on June 2, 2011 in Uncategorized


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Indian Style Pork Chili

On top of the Chicken Tikka Masala, I also made a pork chili dish. This is a recipe which I got from the Periplus Mini Cookbooks but I made slight modifications to the recipe. Surprisingly, this dish tasted pretty good and I like that it has a strong Indian taste.


Serves 4

2 tbsp oil
1 tsp fennel seeds, slightly crushed
1 tsp cumin sedds
1 large onion, diced
4 dried chillies, cut into pieces
2 ripe tomatoes, thinly sliced
2 cloves of garlic, minced
a thumb-sized piece of fresh ginger, thinly sliced
2 green finger-length chillies, sliced
2 tsp chilli powder
500g pork, cubed
1 tsp salt


1. Heat the oil in a pan and stir-fry the fennel and cumin seeds until aromatic.
2. Add the onions and stir-fry until golden brown, about 10mins.
3. Add the chillies, tomatoes, ginger and garlic and stir-fry over low heat for about 4-6mins.
4. Add the rest of the ingredients. Cook until the pork is tender, about 20mins.
5. Dish up and serve hot.

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Posted by on February 26, 2011 in Uncategorized


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“Bak Kut Chin”

This is another recipe which I picture in my head before heading to the kitchen. It tasted a bit like babi chin but also a little bit of bak kut teh influence. Can’t decide on the name of this dish so I came up with “Bak Kut Chin”. It has quite an interesting taste. Try and you might like it.

The mistake I made was to use all lean meat. Maybe a mixture of pork belly and lean meat would be better or perhaps pork ribs.

1/2 tsp sugar
1/2 tsp salt
pepper to taste
1 tbsp cornflour

300g lean meat (pork belly/pork ribs will do too)
2 cloves of garlic, chopped
2 tsp of ground cumin
2 star anise
1 tsp of white peppercorns
2 tsp of oyster sauce
2 tbsp of dark soya sauce
1 tbsp light soya sauce
1 sachet of A1 bak kut teh spices
1 packet of golden mushroom
8-10 beancurd sheets (I bought the soften type)
sugar & pepper to taste
2 tbsp olive oil
200ml water

1. Mix pork with the seasoning and put aside.
2. Heat up the pan with oil and stir fry the garlic for 1 min.
3. Add the ground cumin, white peppercorn and star anise. Stir fry for 1-2mins.
4. Add in the pork and stir fry for 2mins.
5. Add in dark soya sauce, oyster sauce, light soya sauce, sugar and pepper to taste.
6. Add in the bak kut teh sachet and water. Bring to boil.
7. Cover and reduce heat to simmer for 15-20mins. Stir occasionally.
8. 5 mins before serving, add in the golden mushroom and beancurd sheets. Simmer.
9. Dish up and serve hot.

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Posted by on February 20, 2011 in Uncategorized


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Tomato Soup

One of my favourite hotpot soup base is tomato soup. The other day, I tried to buy the Lee Kum Kee instant tomato soup but the lady in the market told me they no longer produce it. Not sure how true so I ended up making my own tomato soup. It’s really simple.

600g pork bone
2 litres water
3-4 tomatoes, quartered
250g of tomato paste
1 tsp of white peppercorns
2 tsp of sugar
salt to taste

1. Boil the water in a large pot.
2. Add in all the ingredients. Let it boil (medium heat).
3. Then, boil with low heat for 2-3 hours or you can transfer it to a slow cooker.

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Posted by on February 11, 2011 in Uncategorized


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Pork Bone Soup

I invited some friends over for hotpot. Rather than buying the ready made soup base which has lots of MSG, I thought it’s better to boil my own soup. Hotpot soup as meant to be more bland and when you add the food during the eating session, it will give the soup more flavour. One difference I noticed between Msian hotpot and HK hotpot is in Msia, we drink the soup. But in HK, you normally ┬ájust cook the food with the soup without drinking cos they believe that the soup is ‘heaty’ after boiling it for so long. Anyway, this is a simple recipe which I came up with.


600g pork bone
2 litre water
8-10 red dates
1 medium-sized white radish
4-5 dried mushrooms
1 tsp of white peppercorns
1 piece of dried cuttlefish (optional)
salt to taste

1. Boil the water in a large pot.
2. Add in all the ingredients. Let it boil (medium heat).
3.  Then, boil with low heat for 2-3 hours or you can transfer it to a slow cooker.

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Posted by on February 11, 2011 in Uncategorized


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