Hainanese Pork Chop

Ingredients:

400g pork loins, sliced (0.5cm width)

2-3 red onions, cut into wedges

1 tomatoes, cut into wedges

15-16 soda cream crackers, crushed to small bits

0.5 cup frozen green peas

2 garlic, chopped

1 big potato, cut into wedges

Seasoning (marinate for 2hrs):

0.5 tsp salt

1 tsp oyster sauce

1.5 tbs sugar

1 egg

Gravy:

1 tsp salt

1 tbs Lee & Perins sauce

1 tbs HP sauce

2 tbs oyster sauce

1 tsp sesame oil

4 tbs ketchup

3 tbs sugar

1 tsp chilli sauce

dash of pepper

1-1.5 cup water (adjust to own taste)

Method:

1. Deep fried potatoes till golden brown. Dish up.
2. Coat pork chop with bread crumbs and deep fried till golden brown and dish up.
3. Pour 2 tbs oil, heat up and add in onions.
4. When onions slight brownish, add in garlic and green peas.
5. Then add in tomatoes and gravy.
6. When boiled, turn off fire and pour over the potatoes and pork chop.

Cheddar cheese scones

 

Ingredients (15-17 scones):

2.25 cup flour

2 tbs sugar

2.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

0.5 cup cold butter (113g)

1 cup shredded cheese

1 cup milk mixture (including 1 tbs lime juice)

1 egg

Method:

1. Mix flour, baking powder, baking soda, salt together.
2. Add in cheddar cheese, milk, egg.
3. Mix in cold butter and quickly knead it together.
4. Spread little flour on the table and use hand to press the dough to about 1 inch tall.
5. Cut out the shape using a round cutter.
6. Preheat the oven to 220degree.
7. Bake for 12-15mins.

Tips: Try to work it fast or the butter will melt.
If the dough is too wet, place it inside fridge for 15mins and work it out again.