Went to Ikea on last Friday but didn’t get to eat the Swedish meatballs there because it was too crowded and I only have limited time to shop for my stuffs. So instead, I bought the packet of meatball sauce mixture and decided to homemade the meatballs over the weekend, and it turns out well.

Ingredients:
Minced beef (250g), minced pork (120g), chopped onion (half), egg (half), milk, cornflour, salt & pepper
This made into 22- 24 meatballs

Method:
1. Mix all the ingredients into a bowl evenly, marinade it for 10-15 minutes.
2. Scoop the mixture, roll in the palm and shape into balls, give final mold with fingers.
3. Heat the pan with oil, put in the meatballs batch by batch, turn to medium high heat and fry for 2 minutes.
4. Turn over and fry on the other side, repeat until all meatballs are done.
5. To make the sauce, I add the packet of sauce mixture (bought at Ikea supermarket) with cold water and cream and bring it to boil, then it is done.
6. Coat the meatballs with sauce and it’s ready to serve. (add chopped parsley for nicer presentation)

The meatballs can be served as it is without the sauce, Dillon & Kaith like it that way, whereas I serve it with the sauce, poached potatoes, sauteed button mushroom and spaghetti with fried garlic oil.

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Braised pork ribs with beancurd paste ??????

Ingredients:
Pork ribs, Beancurd skin (”fu chok” ??), Potato, Beancurd Paste.

Method:
1. Marinade the pork ribs with 2 table spoon of beancurd paste.
2. Cut 1 potato into small cubes.
3. Heat the oil, fry some crushed garlic till fragrant, add in the marinated pork ribs & potato cubes, fry for a while.
4. Add in water and cover, turn to medium fire and let it cook.
5. When it’s almost done, add in some “fu chok”, add pinch of sugar to taste
6. Add some corn flour mixed with water to thicken the gravy (??)& it’s ready to serve.

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Some of you might have heard or tried on this recipe, which is said to be able to boost up our milk supply. Well I’ve tried it a couple of times and it helps. This soupd is also good to consume during confinement too.

Papaya Soup with Pork Ribs ??????

Green Papaya ???
Pork Ribs* ??
Red Dates ??
Kei Zi ??

Method:
1. Wash the exterior of the green papaya clean, remove seed but leave the skin intact. Cut into pieces.
2. Boil the pork ribs, together with green papaya pieces red dates & kei zi for about 2 hours and it’s ready to be served.
3. You may add a little salt to taste if you desired.

Note:
It must be green papaya.
The papaya skin must remain intact for cooking this soup.
* For those who doesn’t consume pork, can replace with fish bone or chicken carcass.

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Ingredients:
Pork ribs, tomato, big onion, ketchup, chili sauce, seasoned flour.

Method:
1. Coat pork ribs with seasoned flour and then deep fry.
2. Heat wok with a little oil, fry the sliced big onion until fragrant, add in tomato wedges. (add in cucumber, pineapple & capsicum dices as well if you have them)
3. Add 3 table spoon of ketchup & 1 table spoon of chili sauce & a little bit of water, stir fry the mixture.
4. Add in the deep fried pork ribs, stir well & it’s ready to serve.

Alternatives:
Instead of pork ribs, I’ve also prepared similar dish with fish fillet (I used Dory fish fillet) and minced pork & chicken meat ball, which I find more suitable for children, Dillon just love it!

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Ingredients:
Pig trotter, vinegar, bentong ginger, gula melaka

Method:
1. Boil the bentong ginger with vinegar for about 15 – 20 minutes.
2. Blanch the pig trotter, drained & put aside.
3. When the ginger & vinegar is ready, put in the pig trotter, covered & cook well.
4. Add in gula melaka to taste.

**The black vinegar we used here are bought from Singapore, my aunt said can’t find it here. Using other brands will not taste as good.

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Ingredients:
Pork chop, big onion, garlic (this will go well with chicken chop version as well)

Method:
1. Wash pork chops, pat the meat with the back of knife.
2. Slice 1/2 of the big onion, and chop the garlic.
3. Marinade the pork meat with light soy sauce, dark soy sauce, sesame oil & white pepper. Add in slices of onions & chopped garlic too.
4. Shallow fry the marinated pork chop on slow fire until it’s cooked, add a bit of water & keep covered for a while & serve in gravy.

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This was what I cooked for dinner last night, Dillon was having it with herbal soup & rice and he finished up a bowl (about 4 table spoonful) of rice.

Ingredients:
Pork meat (tender lean meat, “mui yok” in cantonese)
Chinese dried mushroom

Marinade:
Soy Sauce, Pepper, Sesame Oil, Egg White.

Method:
1. Chop the mushroom into small dices
2. Chop the pork meat & then add in mushroom dices.
3. Marinade the mixture with the above seasonings. Add in a bit of the water we used to soak the dried mushroom if you want more gravy for the dish.
4. Put in boiling water & steam for about 15 minutes & it’s ready to serve.

Marinade
Done

If you don’t like pork, you may substitute with chicken meat. Alternately you may substitute the mushroom with dried cuttle fish or salty fish meat.

Try this appetizing dish when you can’t think of what to prepare for dinner.

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