Wednesday, January 07, 2009


Since my butcher introduced me to this baby of a pig's (fore-legs) muscle, there's no turning back. This nugget of a meat, no bigger than a kidney (each pig only has 2), is the best there is in a pork. No matter how you cook it, or for however long, you still get the same amazing result - tender, tender, tender!


4 Pig's Muscle

1 Onion (Thinly Sliced)

1 Clove Garlic Minced

2 Tbsp. Tomato Puree

4 Tbsp. Cooking Oil

2 Cups Water

1 Tbsp.Sugar

1 Tsp. Nutmeg Powder

Salt To Taste

½ Cup Mixed Vegetable

2 Cups Pumpkin (Chunks)

Sprinkle Of Cornflour


Heat up the claypot. Add in the cooking oil; when it's hot, place in the pork nuggets to seal them...

Turn on all sides to have them sealed. Remove when done, and set aside.

Spread out the onions an fry them for a couple of minutes before adding in the garlic...

... when the garlic oozes its fragrance, scoop in the tomato puree. Mix well with the onions and garlic. Stir around to avoid burning.

Next drop in the sealed pork nuggets.Fry for a few minutes to have them thoroughly coated.

Pour in hot water into the pot, just enough to cover the meat. Add in sugar...

... sprinkle the nutmeg powder, and salt to balance the taste. Turn the heat to low, and let the pot simmer (covered) for ½ an hour.

Remove the pork nuggets and let them cool.

Meanwhile drop the thawed mixed vegetable into the hot sauce. Cover and turn off the heat.

Peel and slice the pumpkin into bite-size chunks. Sprinkle with cornflour, and deep fry over high heat. Slough them around with the spatula. When they brown slightly at the edges, scoop them out...

... drain off the oil before laying them in the middle of the plate.

Slice the cooled pork nuggets, and place them atop the pumpkins. Finally, spoon the sauce around the island of pumpkins and pork.

Serve and to be consumed immediately before the pumpkins get soggy.

If you've been paying any attention, you would have said: "Hey, couldn't we just use tomato ketchup?"
Yes, you can!

"Why do you tomato puree then?"

Because I can! And I've got a can!

"Doesn't the dish resemble a Hainanese Pork Chop?"
Yes, going back to its roots, with a few twigs in between - probably how the Ang Moh would have prepared it. (Pumpkin instead of fried potatoes, and the meat isn't deep-fried with any flour coating - good for tots, presumably)

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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