Divalicious Pork Curry

Well not so much on the pork curry being a diva but in case you haven’t heard, yours truly is currently one of the contestants for a contest in conjunction of Mother’s Day. It’s called My Mum, My Diva and I’m really excited about it! I really do hope I can be one of the Top 5 Diva Mums, and if I don’t get to be well it’s all for good fun yea :D But still vote for me will ya?

So back to this recipe, I count myself lucky because great cooks are aplenty in my family even my uncle makes this mean wild boar curry. I still remember that he would always cook his curry with a clay pot not to be mistaken with the clay pots used by the Chinese. It looks like this which is more commonly used by the Indians and somehow it just make the curry even more delicious . The whole house and maybe the whole neighbourhood would be filled with the wonderful aroma of the curry. I can even smell it right now! But then again it’s nearly 3 in the morning and I’m hungry :D

There are many ways to make curry thanks to the different kind of cuisines we have so the world of curries are endless! I won’t categorize this dish because it’s kinda like a family recipe and being Malaysian it’s definitely a fusion mix of all the races in Malaysia :)

You Need
1.5 kg pork tenderloin, cut into sizeable pieces
2–3 potatoes, cut into wedges
3–4 tablespoons of oil
1 cup of santan (thick coconut milk or you may substitute with full cream milk)
1½ cups of thin coconut milk

Spices (A) – combined and ground:
15 shallots
4 cloves garlic
2.5cm piece ginger
4 candlenuts
3 tablespoons chilli paste (you may omit with 5 tablespoons of meat curry powder this if you can’t get chilli paste)
2½ tablespoons meat curry powder

Spices (B):
4cm piece cinnamon stick
3 star anise
8 cloves
salt and sugar to season

How To
1. Heat cooking oil in wok or heavy based pot.
2. Add in spices (B), stir fry constantly at low heat till fragrant
3. Add in Spices (A) and continue frying until the oil rises.
4. Add in the pork along with the potatoes and mix well until meat is coated with spices.
5. Stir in thin coconut milk and let it simmer until the meat’s tender and potatoes are soft. It would take about an hour and remember to stir occasionally
6. Pour in thick coconut milk, bring to a boil.
7. Best serve with a piece of toast just like how I like it and enjoy!

Rocket Salad

No it’s not the rocket rocket, I’m talking about rocket leaves or to some you may know it as arugula leaves. A strong flavoured (peppery) salad leaves that is usually used in salad but you can have it with your pasta or meat. Heck the Italians even have it as their pizza toppings! This recipe is pretty simple and easy to make, you don’t have to be a scientist to make a rocket salad (rocket = scientist… get it? LOL, ahem ok excuse me with my lame joke).

Serves 2
You Need
A packet of rocket leaves (washed and spin dry with a salad spinner)
2 hardboiled eggs, quartered
1 cup of crouton
1 onion, halved and thinly sliced
1 tomato, deseeded and chopped (or you can also use cherry tomatoes)

Croutons 
1 slice of bread, cubed and drizzle with some olive oil, season with salt & freshly cracked black pepper Arrange the cubes on a baking sheet in a single layer, cook in a preheated oven at 180 Celsius for 20 minutes or until it turns crispy and golden .
Remember to toss the cubes every 10 minutes for even cooking

Balsamic Vinaigrette dressing
3 tablespoons Balsamic Vinegar
1 tablespoon Dijon Mustard
1 teaspoon sugar
4 shallots, finely chopped
3/4 cup extra virgin olive oil (EVOO)
1 teaspoon dried mixed herbs
salt and freshly cracked black pepper to season

How To
1.To make the vinaigrette, whisk all the ingredients in a bowl or add all the ingredients in a jar, cover with a lid and shake to mix. You can leave it to chill in the fridge if you like.
2. To make the salad, toss all the ingredients in a large mixing bowl except the vinaigrette. Drizzle the vinaigrette over the salad and lightly toss with your fingers.
3. Serve and enjoy!

Her favourite snack