Honey Mustard Pork Loin

Another recipe I created on my own *pat on the back*

I find the pork was a tad tough, I guess it's due to the thick cut of meat I'm using. Maybe I should use pork chop in future. However, the meat and gravy was yummylicious and Chris loved it.

Ingredients

2 pcs pork loin or pork chops

3 tsp honey

3 tsp red wine vinegar

1 tsp sugar

2 tsp wholegrain mustard

1/2 onion, sliced

salt & pepper

1. Marinade pork with salt and pepper, honey, red wine vinegar, mustard and sugar.

2. Leave in the fridge for a few house or overnight for more intense flavour.

3. Heat oil and cook pork over medium heat for 2 mins on each side until lightly browned.

4. Pour about half the marinade over the pork and reduce heat to low. Cover and simmer for 5-6 minutes. Remove pork.

5. Pour remaining marinade into pan and add in onions. Cook uncovered for 2-3 minutes until reduced to thick gravy consistency.

6. Spoon over pork and serve.

Baked Peach with Crumble Topping

These succulent summer fruits are sweet and packed with vitamins. There's nothing like a ripe peach eaten out of hand - it's sweet, juicy and fragrant. If you are set to wow your guest, you have to try this! It can be served as dessert or for breakfast/brunch..it would be just as impressive.



Ingredients

2 peaches, halves and pit removed

4 tbsp muesli, toasted

1 tsp brown sugar/caster sugar

dash of cinnamon

ice cream or vanilla yoghurt to serve

1. Preheat oven to 180 degrees Celcius

2. Cut peached in half and remove pit.

3. Mix muesli, sugar and cinnamon together. Place equal amounts on top of each peach half and bake for 15 mins.

4. Serve warm with ice cream or vanilla yoghurt.

Thai Style Seafood Tang Hoon

This is an amazing recipe which is ideal for lunch or light dinner. This simple dish can be whipped up in minutes.

Ingredients

1 pc blue flower crab, washed and cleaned, cut into pieces

2pcs squid, washed and cleaned, cut into pieces

8-10 pcs prawns, cleaned, shells intact

2 slices ginger

2 large slices galangal

2 stalks lemongrass, bruised

5 shallots, diced

5 cloves garlic, diced

3 fresh chillies, sliced (leave some for garnish)

100g coriander, cut into batons (leave some for garnish)

2 eggs, beaten with a dash of sesame oil

5 tbsp water

1 tbsp oil

300g tang hoon, soaked in water

1 kaffir lime, cut in wedges



Seasoning

1 tbsp light soya sauce

1 tbsp fish sauce

pinch of salt

1/2 tsp sugar



1. Heat oil in wok and fry ginger, galangal, lemongrass, shallots, garlic and chillies over high heat.

2. When fragrant, add crabs and 2 tbsp water and cook covered for 4-5 minutes or until crabs turn red. Add in prawns and squid, stir fry for a few miutes.

3. Add tang hoon, seasoning, coriander, egg mix and remaining water. Stir and cook covered for 4-5 minutes.

4. Garnish with coriander, chilli and kaffir lime wedges.

5. Serve immediately.

Two important updates

ONE: It's been a while since the last time i update this blog. We got our FIRST HOUSE together!! Went to the lawyer's office on 7 dec to settle the remaining 15% (we are totally broke - no more holidaes) and sign all the documents. Come 17 dec, we will officially be the owner of Azalea Park blk 8 #03-01!! However, the house is tenanted until 31 Jan..so we can't do any reno until then. At the moment, chris and mum is working out on the design of the house. Chris has put in a lot of effort in designing the house especially the kitchen to make sure it is to my requirements! ;) *pat on the back*

TWO: On 18 nov, i attended the ROM of poh sim and adrian. Poh sim is my childhood friend and we were classmates since primary 3. Not only that, our parents know each other since they were young!! I'm really glad that i did not miss out on that special day! Congratulations Mr & Mrs Wong..wishing you both a happy and blissful marriage!! Looking forward to the customary next year :)

photo courtesy of poh sim