Category : International Cuisine
Author : Suzan
Hits : 6999
Date : 24/02/2004
1½kilo pork leg (chopped)50grams dried squid 1head of garlic (minced) 3tablespoons soy sauce 2tablespoons oyster sauce 1tablespoon rice wine 1tablespoons patis (fish sauce) 1teaspoon sesame oil 1cup pork or beef stock 2tablespoons cornstarch in 4 tablespoons water 4lettuce leaves (sliced)
1) In a pot, boil pork leg until tender and keep stock.2) Baste pork leg with soy sauce and brown in oil. 3) In another casserole, boil water and put in porklegs to take out oil. 4) Take out pork legs and discard water, take bones outand discard. 5) In a baking dish, arrange pork. 6) Saute garlic, dried squid, and arrange on top of porkleg. 7) In a bowl, mix oyster sauce, rice wine, fish sauce,cornstarch diluted in water, and sesame oil andsoy sauce. 8) Pour in mixture to pork leg 9) Steam pork leg for an hour or until cooked. 10) Saute lettuce and make a bed for the Pata Tim.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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