I had to go downtown for a training workshop early in the morning. Grabbed myself a little pick-me-up.
SURPRISE MEL!
I ordered one of Mel's fave by the way. Caramel Macchiato. YUMMMMMM.
It definitely hit the spot when I needed that morning boost.
Got home this evening to make one of my comfort foods. I wasn't going to post the recipe since I hardly think this is authentic to the real thing but I guess this is just my adaptation of it. Mel wanted to know how I made it so I decided to post it. Plus, the recipe is easy peasy.
1 lb ground pork
1 cup of julienned carrots, cut into matchsticks
1 small white onion, diced
2 garlic cloves, minced
1 tbsp of sugar
1 tsp of chinese five spice
1/4 cup light soy sauce
1/2 cup water
2 tbsp chinese cooking wine
2 tbsp cornstarch
1 tbsp cold water
2 stalks of green onion, sliced
2 eggs
Cook some rice however you would usually make it. I use a rice cooker.
In a small pot, bring water to a boil and gently submerge two eggs in for 10 minutes. After 10 minutes, take out of water and run it under very cold water for a few seconds. This helps the shell come off a lot easier, trust me. Set these gorgeously peeled hard boiled eggs at the side.
Brown your ground pork on medium-high heat and season with salt and pepper.
Add carrots, white onions and garlic and saute for about 5 minutes with the meat.
Add chinese five spice, soy sauce and chinese cooking wine and cook for another 10 minutes. Now, add the 1/2 cup of water and put the hard boiled eggs to soak in the sauce. Bring to a simmer and cover with lid for about 15 minutes.
Remove the lid, add the green onions and let the water boil out some more.
Mix the cornstarch and 1 tbsp of cold water to make a cornstarch slurry. This is used in many asian dishes to increase their viscosity and thicken the sauce.
Then, serve with rice and you're done! Notice how I didn't have to use any salt besides on the meat? Quite healthy!
Hope you enjoyed it. Time for me to catch up on my hockey and basketball games. Goodnight :)
♥B
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