Hubby told me that he's been having frozen pizzas to sustain himself during my absence and my wifey instinct felt so sad for him! I enjoy cooking, but washing up is another matter
Thanks to my friend Liz, who bought me a new recipe book, I decided to brush up my culinary skills again! I realized that since Sammy was born, I haven't posted a single entry on food simply because I haven't had the capacity to try out anything new!
Needless to say, cooking had become more of a chore / necessity rather than a hobby and I didn't find myself looking forward to it. Hence, I'm now on a mission to revive this aspect of my life that has been lying dormant for a while.
Hubby and I loved every bite of the pork sticks. The lemon grass added a subtle but tangy flavour to the pork mixture. This can either be served as party finger food or as a main meal (in picture).
Completing the meal with some greens and sunny-side up egg
500 grams minced pork
4 garlic cloves, chopped
4 coriander roots, finely chopped
1 tsp sugar
2 tbsp Kecap Manis / soya sauce
Lots of freshly-ground salt and ground black pepper
Lengths of lemon grass stalk
Sweet chilli sauce / sambal chilli to serve
1. Mix minced pork, chopped garlic, coriander roots, sugar and kecap manis in a large bowl. Season well with salt and pepper. Leave in refrigerator for 2 hours.
2. Mould the pork mixture into balls.
3. Stick a length of lemon grass halfway into each ball, then press the meat mixture around the lemon grass to make a shape like a chicken leg.
4. Grill the pork sticks in an oven at about 200degrees for about 20 mins (depending on your oven). At half-time, I turned them over such that the sticks are grilled evenly.
Adapted from: Chinese recipes 500 by Jenni Fleetwood.