Reconstructing Ah Ma’s Sweet Pepper pork recipe

This is one of my favorite Ah Ma’s cooking, and is one that I never learned from her… sometimes I wonder.. do I miss Ah Ma or her cooking…?

1/4" slices of fresh pork. Look at that pink!

Its my 4th attempt at trying to make this Ah Ma’s special Sweet Pepper Pork… and yet again I failed. Pretty frustrated! Why I never learn how to cook this when Ah Ma was around…?

Making the marinate.

… but now, it has become a personal goal, for me to discover thru trial and errors, how Ah Ma did it. I think the process will make me learn the ways of Ah Ma.. those that I didnt learn the 1st time around.

The most important part of this cooking process, is making the marinate. How do you make it to taste just right and get the right smooth gravy like texture spread evenly over the meat?

Early in the cooking stage.

Let me see, my mistakes, starting from the beginning… 1st try, not enough sugar, not enough flour. 2nd attempt, sugar was about right, too much soy, and not enough flour. 3rd try, too much flour, killed everything. 4th try, okay I got the taste right…

Done cooking, gravy texture not quite right.

Here is what I got so far for 300g block of lean pork.

1) Slice lean pork into 1/4″ slices.

2) Make marinate with 2 tbsp sugar and 2 tbsp flour, dissolve in 1/2 cup slightly warm water. Add 1/2 tbsp seseme oil, lots of pepper to the mixing bowl. Stir well, add pork. Spread evenly and leave for a few minutes.

3) Mince 2 cloves garlic.

A complete Chinese meal with rice, stir fry veggies and sweet pepper pork

4) Medium heat, 2 tbsp spoon oil in pan, add garlic to brown. Lay out pork slices onto pan, scoop remaining liquid marinate onto the pork. After 1 min, flip over to cook the other side. 1 min on the other side and it should be done cooking.

See! That should be so simple… isnt it? … but why my gravy texture is not right? Kinda lumpy… hmm… too much flour? No, I think flour is just right.. … I dunno… but I will probably get it right on the 5th try… I hope…

2 Responses to “Reconstructing Ah Ma’s Sweet Pepper pork recipe”

  1. 1 Song Ping
    October 4, 2010 at 6:59 pm

    Wat flour did you use? Should use cornstarch!!p

  2. 2 funvinyldecals
    October 5, 2010 at 2:47 am

    Yes yes… I used cornstarch… You know the brand that have the corn on the packaging. The exact brand that I have seen Ah Ma use.

    … I was thinking maybe I need to make more marinate for that 300g of pork… like how about 50% more marinate.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sailing 2015: Port Townsend(WA, US) -> Costes Island (BC, Canada)

Sailing 2013: Singapore -> Okinawa -> Kobe

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 65 other followers

Locations of visitors to my blog

I've been hit!

  • 82,623 times

RSS BlackMaMa’s Blog

  • An error has occurred; the feed is probably down. Try again later.
October 2010
« Sep   Nov »

Please drop a penny


Bailey Boat Cat

Adventures of a feline afloat!

Snails & Slugs

The fascinating world of gastropods

Vitae - A Photographic Journey

Finding 'Balance in Life'. A lifelong objective through Photography and Literary Expression


WordPress.com is the best place for your personal blog or business site.

%d bloggers like this: