- minced pork
- Tau Pok pieces (the small square type)
- 3 to 5 water chestnuts, chopped roughly
- Garlic, minced finely
- Spring onions, chopped finely
- A dash of white pepper
- A dash of sesame oil
- A dash of Hua Tiao wine
In a big bowl, combine all ingredients except the egg and tau pok.
Mix till well-combined. Add in your beaten egg a little at a time.
Take a tau pok and make a small incision at the side (any side). Gently turn the tau pok inside out (see photo above, click to enlarge). Be very gentle.Stuff the tau pok with the filling. Fry the Tau Pok Puffs till they turn golden brown.
Hainanese pork chop
pork chops (regular size, from supermarket)
3tbsp plain flour
4tbsp bread crumbs (I use Japanese bread crumbs called panko)
2tsp light soya sauce
1tsp pepper
1tsp sugar
1/2 egg, beaten
Sauce:
1 onion, thinly sliced
1tsp tomato sauce
1tsp oyster sauce
1tsp light soya sauce
1tsp sugar
200ml water
6tb mixed corn/carrot/peas - the frozen kind
Pound the pork chops, to flatten slightly and tenderise.
Marinade the pork chops with the 2tsp soya sauce, pepper, sugar and egg. Heat up some oil for deep frying. When hot, coat the pork chops with flour and then bread crumbs. Deep fry till golden brown and set aside to cool. To prepare the sauce, fry the onions till fragrant, then add the tomato sauce, oyster sauce, 1tsp soya sauce, 1tsp sugar, 200ml water and peas/carrot/corn. Bring to boil and pour over pork chops when ready to serve.
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