Tuesday, September 16, 2014

Vietnamese Lemongrass Pork Chop



I wanted to try something different with pork chops this round, and started Googling for some recipes with lemongrass. Stumbled upon this super easy Vietnamese style pork chop, and I'm loving it!

Ingredients:
Pork chops
1 1/2 to 2 tbps brown sugar
1 tbps minced garlic
1 tbps chopped onion or shallots
1-2 stalks lemongrass, trimmed and finely chopped
1/4 tsp ground black pepper
1 1/2  tbps dark soy sauce
1 1/2  tbps fish sauce
1 tbps oil

If you have a blender, throw the sugar, onions, garlic and lemongrass into the blender and blend them until they become a fine texture. Otherwise you can just finely chop each of the ingredients separately (chop them as fine as possible). In a large bowl, mix all the chopped ingredients up, add the oil, black pepper, dark soy sauce and fish sauce and mix them all up into a smooth dark brown paste. Marinate the pork chops with the paste overnight for an extra strong flavour. Grill the pork chops for about 8mins or if you're like me preferring to opt for easy cleaning, pop them in the oven for about 20 mins at 190°.

Monday, September 15, 2014

Peking duck @ Meng Kee Peking Duck Restaurant, Glenmarie

Overdue post, but heck!

We celebrated my mum's birthday recently, and we headed to Meng Kee Peking Duck Restaurant, Glenmarie, as my mum had read an article about this restaurant and lamented that she wanted to savour their Peking duck.

FYI, the Meng Kee group also owns the famous Meng Kee Char Siew in Glenmarie, and also has a ramen shop all within the same street in Glenmarie.

Priced at RM60/whole duck, it's fairly reasonable, and the writer gave it a pretty decent review, so we figured, should be ok lah, kan? Sekali the dish was served, one look, and we all agreed, presentation is sloppy. 

To be honest, it was really more of a roast duck than a Peking duck. If you've never had Peking duck before, the concept is as such. The duck is marinated with herbs and glazed with maltose syrup (hence the shiny skin) and is prized for its crispy skin. Before the duck is roasted, air is pumped under the skin to bloat the duck up, giving it a rounder shape (also to separate the skin from the meat during the slicing process - see image below). In Beijing, special ducks are used for this dish (not just any quacking feathered friend will do).

Image from Google
To continue my review on Meng Kee's Peking duck version, it definitely lacked the authentic Peking duck flavour. OK so I may be biased now when it comes to Peking duck, simply because hubby and myself have already had our share of good Peking duck during our last trip to Beijing. But really, for the writer to sing high praises about Meng Kee's Peking duck, was a little far fetched in my opinion. We were simply served slices of roast duck, and sloppy sliced duck too. Nothing much to say about the condiments and wraps, can't really go wrong with them. Everything comes down to the duck, and that is not Peking duck. I'm only giving this a 4/10.

Whole Peking duck @ Meng Kee Peking Duck Restaurant, Glenmarie
One of the best Peking duck experience we've had while in Beijing? Definitely from Beijing Dadong Roast Duck Restaurant located at Dongsi 10th Alley (or in Mandarin it's pronounced as Dongshishitiao). See the image below, doesn't it make you want to make a trip to Beijing now?