Under 15 Minutes Lifesaver Meal: Pork Shogayaki over Rice

This dish is a lifesaver.

Sometimes I go out for an extended tea session and get caught in bad Jakarta traffic on the way back. I finally reach home at 6.30 p.m.++ and dinner needs to be ready soon. What do I do?!! Pork Shogayaki over rice IS THE ANSWER.

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Pork Shogayaki over rice.

It is so simple and easy to make yet so yummmmmy! Perfect if you need to put something on the table in less than 15 minutes. 

Pork Shogayaki (豚の生姜焼き; buta no shogayaki) is a Japanese dish, where shoga = ginger, and yaki = grill or fry. The term “shogayaki” generally refers to pork in Japan, although beef can also be used. It is often served hot over rice (i.e. a donburi).

Consisting mainly of pork, some onions, and fluffy white rice, this one dish meal has got your proteins, vegetables (if you consider onion a vegetable?!), and carbs covered. Definitely a fast and economical way to feed hungry young men like Agent D (I refilled his rice bowl thrice the last time I prepared it).

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This one dish meal has got your proteins, vegetables and carbs covered (using pork belly shabu shabu meat in picture).

For this recipe, it is best to use thinly sliced meat. Alternatively, you can buy shabu shabu meat. Depending on how fatty you like your meat, you can either use pork belly (highest fat content), pork shoulder (medium marbling), or pork loin (least fatty). My personal preference is pork belly! 🙂

Ingredients (serves 2)

  • 8 oz thinly sliced pork (pork belly, pork shoulder, or pork loin)
  • 1” ginger grated
  • ½ medium yellow onion sliced
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp rice wine
  • 1 tsp sugar

Instructions

  1. First, peel off the ginger skin and grate the ginger. Next, slice the onions to about ¼” thick.
  2. Heat a pan on medium heat, add a bit of cooking oil. Toss in the onions and ginger. Stir fry for a bit.
  3. Add in the thinly sliced pork and make sure it browns on both sides.
  4. Add in the soy sauce, mirin, rice wine, and sugar. Stir fry until sauce is incorporated.
  5. Cover the pan with a lid and cook on medium heat for another 3-5 minutes depending on how ‘cooked’ you want your onions to be. Some people like their onions crunchy whereas I like them to melt in my mouth.
  6. Remove the cover and turn up to high heat to reduce the liquid by 50% (thicken the sauce).
  7. Pour the pork shogayaki over a bowl of rice and it is READY. 🙂
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Enjoy! xxx

Recipe credit: http://www.itsmydish.com/pork-shogayaki/

Little Things to Remember

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Simple meal for two.

It’s been a while since I last updated on my kitchen happenings (see Kitchen Diaries for some background). Well, it hasn’t been too exciting I guess.

So last night, I cooked watercress pork ribs soup, salted fish taugeh with tofu, and stir-fry pork with garlic and herbs.

Agent D: “My heart is full.”

And that made all the oily hair and washing up worth it. (Am penning this down to remind myself WHY I COOK, an activity I still can’t seem to resonate with.)

Ok good night world. XOXO

Bake Your Own Bread: Raisin Date Loaf

About one year back, Mom started baking her own bread from scratch with the help of a bread machine. My family and I practically live on bread (bread is like air to us) so Mom has to bake a loaf once every few days. One of the things I miss about home is the comforting, inviting smell of Mom’s baked bread.

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Homemade raisin date bread.

Why bake your own bread?

Compared to commercially-made bread, home-baked bread has much more nutrients and lesser additives. You choose the ingredients that go into your bread loaf which can be…

  • 100% whole-grain (versus refined white flour).
  • Less sweet/contain brown sugar (versus high fructose corn syrup or refined sugar).
  • Trans fats free/contain olive oil (versus vegetable shortening or margarine).
  • Healthier by adding ingredients like ground flaxseed, whole oats and quinoa flour.
  • Free of preservatives and artificial ingredients.

Plus the fact that there are so many bread machines out there to simplify the process of baking your own bread. 🙂

During my last trip back in Singapore, I baked a Raisin Date Loaf with Mom, putting to use the dates I brought back from Jakarta. We used the oven instead of the bread machine for this one.

This Raisin Date Loaf recipe is simple and very easy to follow. You can hardly go wrong with it!

Raisin Date Loaf Recipe 

Ingredients

  • 1 1/2 cups chopped pitted dates
  • ¾ cup golden raisins
  • 1 cup orange juice
  • 1 1/2 cups all-purpose floor (we used organic flour)
  • 1/2 cup sugar (we used brown sugar)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp ground cloves
  • 1 large egg
  • ¼ cup vegetable oil (we used olive oil)

Instructions

1.Preheat oven to 180 °C  and grease a 8 1/2 inch x 4 1/2 inch loaf pan.

2.Chop dates and squeeze oranges to get 1 cup orange juice.

3.Bring dates and orange juice up to a simmer. Remove from heat and let it cool to room temperature (a must!).

4.In a bowl, sift floor, sugar, baking soda, baking powder, salt, and cloves.

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Sifted floor, sugar, baking soda, baking powder, salt, and cloves.

5.In a separate bowl, whisk together egg and oil.

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Egg and olive oil.

6.Add egg mixture and dates to flour mixture and stir just until blended. Stir in raisins.

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Add egg mixture to flour mixture.

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Add dates and orange juice to flour mixture.

7.Pour the combined mixture into prepared pan and bake for about 45 minutes (or until a tester inserted into the center of the loaf comes out clean).

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Pour into prepared pan.

As our 8 1/2 inch x 4 1/2 inch loaf pan was being used for something else, we used two separate smaller pans instead.

8.Let the raisin date loaf cool for 10 minutes, then turn out to cool completely.

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Raisin date loaves fresh out of the oven.

There you go — your very own home-baked raisin date bread! #SoGood #SoHealthy

YUMMMMMMMY. 🙂 🙂 🙂

One breakfast staple: Stir-fried Tomatoes and Eggs (YUM)

Stir-fried tomatoes and eggs on toast is one of our favourite breakfast fixes – because it doesn’t require many fancy ingredients (just tomatoes and eggs DUH) and it doesn’t take long to prepare. PERFECT for a lazy cook like me heh.

Also, pairing tomatoes and eggs is such a heavenly combination. Think Juicy tomatoes with soft runny eggs. Simply yummy with rice (for lunch/dinner) or on toast.

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Stir-fried tomatoes and eggs on toast, with baked beans at the side.

Not to mention the high nutritive value of tomatoes and eggs. Did you know that…

Tomatoes

Tomatoes are a treasure of riches when it comes to their antioxidant benefits (anti-cancer!!). They contain good amounts of three high-powered antioxidants — Vitamin A, Vitamin E, and Vitamin C. They also contain all four major carotenoids — alpha- and beta-carotene, lutein, and lycopene. On top of that, tomatoes are rich in minerals like potassium and manganese, which we often don’t get enough of. For breastfeeding moms, it increases the concentration of lycopene in their milk.

Eggs

Eggs are a very good source of inexpensive, high quality protein. They are regarded as a ‘complete’ source of protein as they contain all eight essential amino acids (which cannot be synthesised in our bodies and must be obtained from our diet). The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. The yolks are sources of cholesterol, fat soluble vitamins A, D, E, K and lecithin.

Time to start incorporating more tomatoes and eggs in your diet. Here’s the recipe which I tweaked a little from something found on the internet:

Stir-fried Tomatoes and Eggs Recipe (serves 4)

Ingredients

  • 2 tomatoes (diced into small cubes)
  • 4 eggs (I usually buy organic, lower-cholesterol ones)
  • olive oil
  • 1 teaspoon sesame oil
  • 2 teaspoons rice vinegar (optional for added flavour)
  • 1 teaspoon cornstarch (or any other kind of vegetable starch)
  • green onion
  • salt and pepper
  • sugar (neutralizes the sour taste of the tomatoes)

Instructions

  1. Beat eggs together and season with salt and pepper. Add the green onion and sesame oil to the eggs and mix well.
  2. Add olive oil to the pan; turn up the heat. Add the egg mixture and break the egg into pieces. Toss and cook until the eggs are almost done (should be less then 2 minutes). Take out the egg mixture from the pan.
  3. Add more olive oil to the pan and stir-fry the tomatoes. Season the tomatoes with rice vinegar and sugar. Cook until you can see the tomato juice run and smell the tomatoes.
  4. Transfer the egg mixture back to the pan.
  5. In a separate small bowl, mix corn starch with slightly more than 1 tsp of water. Add to the pan.
  6. Toss and serve hot. It is ready! 🙂

This dish of tomatoes and eggs is original in taste and flavor (no need for MSG whatsoever), fresh and SO GOOD. Enjoy! x