Well yesterday’s challenges didn’t go as planned, again, but through no fault of my own. The weather was totally hopeless for the photography challenge (and today’s not looking much better either) and then the server went down for quite a while so I wouldn’t have been able to post anyway. So now I am crossing my fingers for some decent light today to catch up on the challenges, but in the meantime here is a recipe I thought I’d share. Dennis says this is very high up on his list of favourite foods that I make, and it’s a recipe I kind of adapted to my own taste. It is very yummy, healthy and super special and sexy!
Vegetables that you like – I usually use:
1 red capsicum
Half a packet of snow peas
Half a packet of mushrooms
2 cups rice
For the marinade:
1/2 cup ketjap manis
2 big sprinkles of dried garlic
A sprinkle of dried ginger
1 tbs sesame oil
1 tbs teriyaki sauce
1/3 cup honey
- I usually prepare the marinade, meat and vegetables during the day, so the pork has a good few hours to marinate and everything is ready to go when I want to cook it. Add all the marinade ingredients to a jug and stir well with a fork. Cut the pork into strips, put it into a bowl and pour the marinade over it. Make sure all the pieces of meat are coated and refrigerate until you want to cook.
- Cut up all your veggies ready for later.
- When it’s time to cook we use the absorption method for the rice, meaning we put it on with 3 cups of water on a high heat for ten minutes, then let it sit with the heat turned off for ten minutes. Don’t let it boil over and stir it while cooking a few times.
- During the first ten minutes of cooking the rice I heat a pan and add in the pork but leave most of the sauce in the bowl. Cook the meat over a high heat for around 7-8 minutes.
- Put the meat aside and add the vegetables to the sauce that is leftover in the pan. Stir-fry the vegetables until the second ten-minute rice-cooking block has already started and the vegetables are getting softer.
- Add the meat back in with the vegetables and all the leftover sauce/marinade. Continue cooking until the rice is ready and then serve and eat!
So many pretty colours, looks delicious!
This serves 2-3 people and it really is very yummy. Hope you enjoy!