Broken Rice with Pork Loin - Com Suong

This dish is super duper easy to make but tastes so delicious! If you know you are working late during the week, you can just marinade the meat the night before or early the morning of. Stephen doesn't like eating pork and he is not a fan of rice either but even he thought this was LOVELY!!! He ate the whole thing (not anything near the pork bone or the fat though hehehe). He wants to replace normal rice for broken rice in ALL his dishes :)

Ingredients (serves 2)

2 pork loins with 2cm slots cut along the top - this will allow better concentration of flavours and faster cooking time

2 eggs

1 cucumber sliced length wise then thinly on a diagonal

1 tomato sliced in thin wedges

1 spring onion finely chopped

2 tbsp vegetable oil

2 cups of broken rice

vegetable oil for frying

Marinade

2 tbsp vegetable oil

2 tbsp dark soy sauce

1 tbsp brown sugar

1 large lemon grass finely chopped

2 gloves of finely chopped garlic

Method

1. 
   
2. 1. Place your pork loin and all the marinade ingredients in a plastic zip lock bag. Make sure the marinade is evenly distributed over the pork. Leave this to marinade for at least 6 hours, overnight would be ideal.
3. 2. Once you are ready to eat. Prepare and cook your broken rice in a rice cooker.
4. 3. Place the spring onion and vegetable oil in a small bowl. Cover the bowl in cling film and heat this in the microwave for about 1 min on high heat.
5. 4. If you can, try to cook your pork loin on a barbeque or ridged skillet for the charcoal line effect. If not, a fraying pan will be just fine. The pork needs to cook for about 3-5 minutes on each side, depending on how thick they are.
6. 5. Just before you are ready to serve, fry your eggs (one at a time) in a small frying pan with plenty of oil to create a crispy boarder around your egg.
7. 6. Arrange your rice on a plate. Spread some of the spring onion infused oil over the rice. Arrange your cucumber, tomato, egg and pork on and around the rice (if you put some effort into the presentation, it tastes even nicer!).
8. 7. Pour some nuoc mam (refer to Vietnamese dipping sauce recipe) all over your dish. ENJOY!!!

Don't waste your time cooking rice in a pot, buy yourself a rice cooker. They are EASY to use and they do all the work for you. You might need a few practice with getting the amount of water right, but once you have that fine tuned, you are on your way to perfectly cooked rice every time. You can get a very basic rice cooker in Kmart for $15.

Beef Pie

Nothing worst then ordering a pie in a restaurant and all you get is a mouthful of gravy and tiny morsels of 'beef'. I cut my beef quite chunky but you can cut them any size you like, I wouldn't recommend anything smaller than 2cm cubes though. You can also add any kind of vegetable you like, sometimes I add frozen peas. If you like the beef very tender, I would recommend cooking the beef the day before then adding the vegetables the next day when you reheat the meat, otherwise cook the entire filling in the one day.

Ingredients (serves 2)

700g of stewing beef cut into large chunks

1 large red onion cut into quarters

1 large carrot cut into medium chunks

5 shallots (small brown onions) cut in half

8 button mushrooms cut into halves

Plain flour for coating the beef

100mL vegetable stock

2 tbls vegetable oil

2 gloves of garlic, roughly crushed

1 tsp mixed herbs

salt and pepper to taste

small handful of extra mature cheddar cheese

1 sheet of ready rolled puff pastry

1 beaten egg

Method

1. In a large saucepan, heat the oil and garlic on medium heat.
2. Dust flour over the meat until lightly coated. Add the beef into the saucepan and stir through.
3. After 5 minutes, add the red onions, mixed herbs, a pinch of salt and pepper. Stir through.
4. Add half the vegetable stock, turn down the heat and let this simmer for about 1.5 hrs. Regularly check on your meat to make sure it does not dry out. If too much water has escaped, add more of the vegetable stock.
5. Preheat the oven to 220 degrees Celsius. Remove a sheet of ready puff pastry from the freezer to allow it time to defrost.
6. Add the carrots and let this cook with the meat for 10 minutes before adding the shallots and mushrooms. Let this cook for a further 10-15 minutes until all the vegetables are tender. Add more salt and pepper if desired.
7. Ladle the entire filling into a large ceramic pie dish. Top the filling with a handful of shredded cheese.
8. Stab holes into the pastry using a fork. Brush the egg wash over the entire square pastry sheet.
9. Place the entire pastry sheet over the pie dish. Use the back of a fork to secure the pastry onto the pie dish. You can leave the extra pastry dangling on the edges if you like or cut it all off - up to you.
10. Place the pie dish onto a baking tray (in case the filling bubbles through) then into the oven for about 15-20 minutes or until the pastry has turned a golden brown.
11. Serve piping HOT!!!

Bo Kho - Vietnamese Beef Stew

Potato Salad

My famous potato salad. Word of warning, this is definitely not diet food! The creamy mayonnaise and velvety potatoes feels so smooth in your mouth while the bacon adds a 'crunch' to the dish. This is a guaranteed hit at any barbecue!

Ingredients (serves 2)

4 medium potatoes, peeled and quartered

3 medium eggs

4 Tbs Praise mayonnaise

2 rashes of bacon without rind, cut into 1cm strips

125g can of corn kernels

2 spring onions, finally chopped

Method

1. Place the potatoes and eggs in a pot of water (place eggs on top of potatoes to avoid breakage). Bring to the boil and cook for round 15 minutes or until the potatoes are soft but not soggy.
2. Drain the potatoes and eggs. Leave to cool before handling.
3. In the meantime, cook the bacon in a small non-stick frying pan. The fat from the bacon will release it's own oils. How long you cook the bacon, depends on how brown and crispy you like it.
4. One minute before you think your bacon will be ready, put half the spring onions into the frying pan. This will release a fragrant smell that infuses with the bacon and add extra depth to your dish.
5. Once the potatoes and eggs are cool enough to touch, cut the potatoes roughly into 2cm cubes. Place in a large bowl.
6. Peel the egg shells and slice the eggs 5 times length wise then the same in the opposite direction. Place into the same bowl as the potatoes.
7. Add the mayo, bacon and sweet corn into the bowl, leaving a small handful of sweet corn and bacon for garnishing. Mix through thoroughly. Add more mayonnaise if you feel it is too 'dry'.
8. Spoon the entire mixture into a serving dish.
9. Garnish with the rest of the sweet corn, bacon and spring onions.

This dish can be eaten straight away or refrigerated to be eaten later in the same day. Enjoy!!!