This is the 100th entry for the community kitchen, It’s been more than a year since I joined the community kitchen. It is a great place to learn new recipes from different cultures and meet new friends. I would like to thank all who had shared their recipes and extended their friendship.
Heidi shared a few dishes at the Gilmore Park Church community kitchen. She made this Taiwanese Style Minced Pork to go with rice. The sauce from this dish is just great to go with rice. Kids will surely love this dish as its easy for them to chew on unlike dishes with big pieces of meat.
She also brought some Soy Egg and Thai Style Pickled Cucumber which she prepared from home to go complement the Taiwanese Style Minced Pork.
The Soy Egg is cooked in soy sauce, sugar, water and sometimes with the addition of herbs and spices. This can be eaten as a snack.
Here is the recipe for the Taiwanese Style Minced Pork.
- 1.5 lbs minced pork
- 6 pieces dried shiitake mushroom, soak well and finely chopped
- 4 pieces of shallots, finely chopped
- 1 tablespoon of finely chopped ginger
- 10g rock sugar
- 2 oz soy sauce paste
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon rice wine
- 1 teaspoon salt
- 1 teaspoon five spice powder
- 1/2 teaspoon curry powder
- 2 pieces bay leaves
- 1 star anise
- 1 small piece dried orange peel
- 1 medium pieces of dried Buddha’s fruit (Loh Han Guo), about 1/2 of a fruit. *
- 1 cup water
* Buddha’s fruit is a natural sweetener. The fruit is cooling in nature and can be used as a remedy for sun stroke. It is also used as a remedy for cough and removal of phlegm.
I love Buddha’s fruit dessert soup which has sea coconut and dried longan in it.
I’ll blog on the recipe of the Thai Style Pickled Cucumber tomorrow.