Comments on: Shallot Pork Sauce

By: chinchyesek

chinchyesek — Sat, 14 Feb 2009 20:03:33 +0000

I would probably add sesame seed paste
in preferance to peanut butter if adding anything in addition to the suggested additions.

By: GourmetBride

GourmetBride — Thu, 22 Jan 2009 00:09:58 +0000

I normally make mine with dried shitake mushroom and use chinese cooking wine for flavouring and less meaty smell. You can sub the pork with beef and use rice instead of noodles. And yes chicken stock as a previous posted stated does enhance flavours. I sorta cheat, I use store bought fried shallots just because it’s easier, I add them during the stewing process and top it off when it’s served. =)

By: Suanne

Suanne — Sun, 04 Jan 2009 03:46:06 +0000

Hi Dandel, the shallot oil is good for cooking as it is very fragrant. You can also use it for making your own dry mixed noodle.

By: Dandel

Dandel — Sun, 04 Jan 2009 03:29:46 +0000

Hi Suanne,

thanks so much for sharing this recipe. I made it tonight with star anise, peanut butter and cinnamon and loved the way they and the mushrooms perfumed the pork. The cinnamon complemented the star anise well and gave it a certain richness. It reminds me of “Jia Jiang” noodles. I love the effect of the peanut butter on the dish but wonder whether sesame seed paste would work better. I substituted the water with chicken stock because I had some lying around in the fridge from a previous cooking.

Do you have any ideas as to what I should do with the oil that was poured out after it was used to deep fry the shallots?

Thanks again,

Dandel

By: patty

patty — Wed, 02 Jan 2008 14:04:08 +0000

Oh nice, finally someone post up the meat sauce. couple tips:

1. I would add chinese mushroom with the shallot to even add up the flavour

2. add a bit of rice wine to stir fry the pork , it will take away those “meat” smell

3. add star anise, peanut butter, and cinnamon (each of them for about 1 to 2 table spoon)

try those, you will love it :)