June 17, 2008
A while ago, I wrote about our family’s “Pork Ribs with Potato and Tomato Soup” in Any-Old-How Cook goes Ga-Ga Over Potatoes
Well, today, I decided to add a couple more recipes to that one, family favourites like ‘Steamed Pork with Salted Egg’ and ‘Salted Brandy Chicken’ , and put it all together in a hubpage titled Chinese dishes you don’t serve your guests.
May 27, 2008
I was happily chomping on potato chips at Long John Silver’s the other day (they were yummy) when it occurred to me that I really should talk about my weakness for anything potato. Mashed potato, potato chips, baked potato, potato salad. I love them all.
I could eat baked potato topped with a dash of butter, and lots of grated cheese every day! But, don’t worry, I don’t. And my favourite dishes to cook at home are rather more healthy.
One of my “specialties” is an Indian dish I learnt from my aunt. Don’t ask me what it’s really called. I don’t know. I call it:
Black Mustard Seed with Potato Fry
2 tbsp oil
1 tsp black mustard seed
1 large onion, sliced
1 tbsp turmeric powder
2 cooked potatoes, diced into large cubes
1. Heat oil, then add in mustard seeds.
2. When the mustard seeds stop popping, add large onions. Fry till light brown.
3. Finally, add in potato and turmeric powder, and fry till fragrant (approximately 5 minutes).
4. And just like that, you’re done!
I enjoy this potato dish served with boiled broccoli, but most people would probably serve this with rice and meat or fish dishes.
This Chinese dish I learnt from my mother, and it’s a dish that I’ve enjoyed since forever. And I never get tired of the combination of potatoes with the slightly sourish taste of tomatoes.
Pork Rib with Potato and Tomato Soup
300-400 gms pork ribs, chopped into chunks
2 medium potatoes, cut into chunks
3 medium tomatoes, cut into wedges
1 tsp crushed peppercorns (optional)
salt to taste
1. Put pork ribs, potatoes and tomatoes into a pot
2. Cover with water
3. Boil for 20-30 minutes
4. Add salt to taste
5. Lastly, add crushed peppercorns.
This soup makes a very good complement to deep-fried fish and rice. A simple, but satisfying meal.