Thursday 20 February 2014

Simple Version Of Ru Rou Fan by Jean Chua














Simple Version Of Ru Rou Fan

Depends on the number of paxs having lunch or dinner
Ingredients and method:
Wu hu rou around 350 grams
Slice into cubes, not too small cos it will shrink during cooking
Blanch the meat first
Slice a few cloves of garlic and one medium size onions
Saute with a little oil till fragrant
Add in the blanched pork bits and fry together (I fry a little longer cos I like the pork to be crisp)
Can add in sliced Japanese mushrooms (if you like)
Add in premium black sauce, pepper and fry till the pork is well mixed
Add in a pinch of 5 spice powder and Chinese cooking wine and continue stirring
You can add water, I choose to use chicken broth
Make sure the water level covers the pork and put in a small bit of rock sugar and let it simmers till the gravy thickens
Garnish with corrainder and it is ready to eat
You can make the sweet kiam chye as a side dish way in advance :
Buy the kiam chye from the market, wash a few times to make it less salty
Add a little vinegar, sugar and chilli slices

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