Tuesday, October 17, 2006

Sauce- Cantonese styled baked pork chop with rice 焗豬扒飯

Pork chop sauce =200mL tomato sauce+ 100mL beef sauce

Tomato Sauce

1500 g peeled tomatoes (chopped finely)
400g carrot
½ onion
3 tbsp minced garlic
50ml olive oil
1 tsp oregano
2 bay leave
600 ml chicken stock

½ tsp salt and ground black pepper
½ tsp worchestershire sauce
½ tsp seasoning
2 tbsp chicken bouillon

Heat up olive oil. Stir fry carrot, onion and minced garlic till fragrant. Add chopped tomato and chicken stock. Bring it to boil over medium heat about 20 minutes.
Add chopped Oregano, bay leaf and seasoning. Simmer for 25 mins.

Beef Sauce

250ml beef soup base

½ tsp Maggie seasoning
½ tsp worchestershire sauce
1 ½ tsp beef stock powder
1 tsp sugar

Flour paste ingredients:
20g butter
20g flour

Make flour paste: Melt butter over low heat. Add flour. Stir and mix well until smooth.
Bring Beef Bone Soup to boil. Add seasoning. Mix well and turn off heat.
Add flour paste into beef bone soup. Stir well to dissolve all particles. Cook over low heat for 20 mins. Turn off heat.
Use strainer to strain off residue.



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