Crispy Oven Baked Porklet with Indonesian Coconut Gravy

Ingredient:

• Porklet 3 pieces (roughly 120 gram each)

• Roughly 1 cup of Breadcrumbs

• 1 egg (whisked slightly)

• 3 tbs flour

Marinade for Porklet:

• 2 tsp Sugar

• 1 tbs Soy Sauce

• 2 tsp Cornstarch

Coconut Gravy:

• 1 carton of Kara Coconut Cream

• 1/2 Cup water

• 2 tbs sugar

• 1 tsp chicken powder

• 1 tbs oil

• thickner (1 tbs water + 2 tbs cornstarch)

• 1 Package Opor Ayam Paste

Method:

1. Preheat oven to 380 degrees

2. Wash and dry porklet. Tenderize pork with a hammer or the back of a knife.

3. In a bowl, massage marinade ingredients with the porklets. Set aside.

4. Heat pan with a tablespoon of oil and add breadcrumb. Stir until breadcrumb becomes gold brown and crispy. Set aside.

5. For each porklet, coat each piece evenly with flour, then dip it in egg mixture, and then coat final coating with breadcrumbs. Repeat this step for each porklet.

6. Place a rack on an oven tray covered with tin foil (to catch all the oil and the crumbs) Coat rack with oil spray then place porklet onto the rack. Bake porklet at 380 degrees for 20 - 25 minutes or until porklet is cooked through.

7. In the meantime, make gravy in a saucepan by heating the pan with a tablepsoon of oil. Add Opor Ayam Paste into the hot oil and stir fry a little. Add water, then add coconut cream, sugar, and chicken powder.

8. Thicken sauce with thickener - add thickner slowly as you whisk the sauce. You may add or subtract thickner mixture dependant on your desired consistency.

9. Serve porklet with rice and gravy.

Note:

You may want to cook more rice with this. Just a heads up, you will refill your bowl with rice :)

852: Layer's Cafe & Pancake (Kowloon)

Boy, do I love Kowloon city! All the good food is hidden in that pocket. I found another small local restaurant that I like here! My friend and I love their soufflé pancakes and the 🍫 🍌 milkshake! Their lunch set is super reasonably priced! It comes with a main course (your choice of pasta) and pancake dessert (as shown) and a drink. We did not like their main course that much but we’d definitely come back for the pancakes ! It’s moist, eggy, airy and light ❤️ The center is a bit more moist than most soufflé pancakes you find out there, as it’s a bit undercooked to give the melt in your mouth texture. I didn’t mind that at all !!

Price: $115 HKD pp

Taste: 4 /5

Atmosphere: ⭐️⭐️⭐️⭐️

Seating: ⭐️⭐️⭐️⭐️

Price Performance ratio: 4.3 /5

Low Calorie Creamy Mac & Cheese (Fusion Style)

6 servings

Ingredients:

* Butter - 1 tbsp

* Kimchi - 1/4 cup (Finely Chopped)

* Sausage bits or ham - 1 cup

* Milk - 0.5 L

* Elbow Macaroni (cooked) - 6 cups

* Chicken Powder - 2 tsp

* Salt & Pepper to season

* Kraft Singles - 5 slices

* Thickener (1 tbsp cornstarch mixed with 1/8 cup pasta water)

* Gojuchang Paste (Korean Hot Paste) -

1/8 cup (adjust it to your liking)

* Egg x1

Procedure:

1. Heat pan with a tablespoon butter in medium to high heat.

2. Add in onion and cook until translucent.

3. Add in Kimchi and sausages (or ham) and cook until sausages are cooked through

4. Add in pasta, and then pour in just enough milk to cover macaroni

5. Lower temperature to low to medium heat

6. Add in cheese and seasonings - salt, pepper, chicken powder, hot paste. Mix well.

7. Add in thickener and cook until sauce thickens.

8. Turn off heat and let it cool down for a minute (You do not want the egg to turn into scramble eggs. That's why you want to let the pasta to cool down for a minute before adding in the egg.)

9. With quick hands, add in egg and mix until well incorporated.

10. Serve hot