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| Minced pork with leek, served with sliced cucumbers |
Was just clearing my fridge today before leaving for the States next week, and the one thing I really want to get rid of is the frozen minced meat passed down by a senior before he left Notts for good. Basically at the end of every term, seniors clear out their stuff and juniors tend to get showered with either (used) gifts or well - junk.
I got both, haha.
Speaking of frozen food, I don't ever freeze my meat longer than the 'best before' date! I don't like the idea of what's going inside of me not being in its 'best' state, and yes I'm an advocate of eating fresh food!
However, another thing that I'm an advocate of is not wasting edible food. It must have been training since a kid - my parents always made sure that I finish all the food on my plate, and that means every grain of rice. Of course, I don't force myself to finish up anything beyond what I think is suitable for my appetite. It was a problem at boarding school, where the dining hall auntie would scoop a standard portion onto your plate and I'll go "oh auntie/uncle, enough enough enough- or, oh thanks- not so much!!!", haha! Then again, I'm no saint. Before the time when I took the initiative to request for smaller portions, I do remember throwing away quite some leftovers, OR eat everything up and get too full. WHICH IS BAD. You guys should never do that. Over eating is totally unhealthy! I've changed my mindset and told myself nowadays that I'll have to be reasonable and evaluate the situation myself.
Whenever I go out now, I make sure I order something light (it's always better to be just not hungry than to be too full), or, if when I'm with my friends, I'll ask them if they'd like to share the meals with me (Seow Wei you didn't wanna share my chips :'( hehe).
Anyway, this dish above is really simple:
I used coconut oil to sauté ginger strips and red onions.
Add minced pork and fry till slightly golden.
Throw in the chopped leek and stir-fry somemore, then add boiled water and allow it to simmer -
this is to make sure that my pork is very properly cooked!
I added shaoxing wine too, and let it simmer until all the moisture is evaporated.
Add grounded black pepper, salt, sugar and some white pepper - voila!
Garnished with fresh coriander and served with slices of cucumber.
Happy Tuesday!
