I spent a good amount of time spring cleaning the house recently, taking out all my priceless collection of recipe books and diligently cleaning away the dust that was collected. And amongst all, I found this book which I bought from Taiwan entitled “无敌盖饭“. The recipes featured in this book are collection of meal ideas that are particularly meant for 1 person and which were pretty impressive. Because I am sure everyone knows how difficult it is to cook for a small group of people, moreover for one. And given a choice, people would just chuck the idea of home cooking for own self and might as well do a pack back instead.
So when I was flipping through the book, I started to enjoy more of what’s meant to be a “盖饭”. Basically it’s a simple bowl of plain rice that’s to be covered with any “toppings” you desire and serving it wholesomely in the same bowl itself. With that, it makes a delicious bowl of home cooked food that’s fast, easy and convenient. Washing up is a breeze too with probably a pot and a bowl too.
That somehow motivates me to wanting to prepare something similar. Especially at times when I am alone at home and instead of wasting $ to order for delivery or buy back when I have ready ingredients at home, it somehow makes a good sense to cook up a dignified fare like such.
To spruce up the appetite and outlook of the dish further, I included a sunny side up and the meal looks ultra appetizing instantaneously. When it comes to pork slices, generally I prefer fresh pork collar from PurelyFresh anytime because it’s isn’t as fatty as pork belly yet at the same time contains a reasonable amount of fats that doesn’t dry or toughen up after cooking.
- 250g pork collar, sliced
- 1½ tbsp cooking oil
- 3 chili padis, diced
- 3 lemongrass, cut into small sections
- 2 shallots, minced
- 2 tbsp minced garlics
- 1 tbsp dried shrimps, diced
- 3 sprigs curry leaves
- 1 tbsp curry powder
- 1 1bsp light soya sauce
- 1 tsp sugar
- 100ml water
- 1 tbsp light soya sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp pepper
- Marinate the pork slices with the marinade ingredients and set aside in the fridge for at least an hour.
- Heat up the cooking oil in a wok and add the chili padis, lemongrass, dried shrimps, minced shallots and garlics. Saute till aromatic.
- Add in the marinated pork slices and curry powder and stir to mix well.
- Add in the light soya sauce, sugar and water respectively. Stir briefly to mix well. Increase heat to medium high.
- Add in the curry leaves.
- Allow the pork to continue sizzle in the sauce on high heat till it turns fairly dry.
- Serve hot with rice.