Fried Minced Meat & Potato Curry

To all my Muslim readers, this is a non-halal post. Apologies!

Two nights ago, I created another new dish for my curry-loving kids – minced pork curry with potatoes and tomatoes. And it was so delish!

You can also use minced chicken or minced beef to cook this dish.

Direction for Minced Pork Curry:

1) Heat oil in wok. Shallow fry cubed potatoes. Once there is a tinge of brown on the potatoes, push them aside of the wok. (I used 3 washed potatoes)
2) Saute minced garlic and onions until fragrant.
3) Add minced pork and fry till aromatic. Add salt.
4) Add in cubed tomatoes (I used 2 medium size organic tomatoes)
5) Add in 2 tablespoons of curry paste. I normally buy Tean’s Gourmet Chicken Curry Paste or Mak Nyonya Curry Paste. If you want spicier, add more curry paste.
6) Add about 1 cup of water.
7) Add sugar (optional). I added 1 teaspoon of brown sugar.
8) Cover wok and simmer contents for about 5 minutes.
9) Plate up contents and decorate

Fluffy Korean rice cooked with pandan leaves to go with the curry dish.  Today’s rice is cooked with pandan leaves as I had plucked extra leaves in the morning to cook it with red bean sweet soup.

Nourishing soup of Chinese Yam (Wai Shan) + Solomon’s Seal (Yuk Chuk) + Carrots + red dates + goji berries + 2 pieces of Sakura chicken ribs.  I did not intend to put carrots into the soup but another packet of chicken ribs that I bought from the supermarket in the morning smelled really foul, so I binned them.  With only 2 pieces of chicken ribs and definitely insufficient, I threw in 2 Australian carrots for the sweetness. The soup turned out to be really sweet and tasty. It’s salt and sugar free. I’m going to boil this soup again on Monday.

I deliberately cooked an extra portion of minced meat curry for the girls’ lunch the following day. The next day, I cooked rice and blanched a head of organic broccoli.

 

While the girls had rice, I paired my curry dish with broccoli and Korean kimchi.

This will probably be the second last dinner that I need to cook. The mil will be back from Hong Kong on Monday and the role of chief chef will hence be relegated back to her, finally!   LOL!

 

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