Review and recipe: KCT black pepper Shabu stir fry

Ready to use Black pepper sauce has never been a choice for me. Had bad experiences with it being too sticky, too spicy or too salty. Hence, I was pleasantly surprised when KCT's black pepper sauce for crabs turned out to be good enough for restaurants or Zhi Char stalls to serve onto the customer's plate with no qualms paying a standard price per portion. To begin with, I must highlight that the goodness of KCT products lies in NO MSG used despite it being tasty. Also, the Spiciness and consistency is just nice. I reckon this sauce with go well for the following dishes:
-Black pepper seafood pasta
-black pepper beef stir fry
-black pepper crabs as stated
-black pepper tempura soft shell crabs

Today, I used Shabu Shabu pork collar meat and along with the recipe, I will provide tips for the pork to stay tender.

Ingredients:
500g Shabu Shabu pork collar defrosted, pat dry
Sliced capsicums
Sliced yellow onions
1 tablespoon cooking oil
2-4 tablespoon of KCT black pepper sauce (Store the balance in an air tight container and keep it in the fridge until next use.)

1. Heat wok on medium heat.
2. Place in capsicums and onions and sauté until tender.
3. Use hands to peel off the Shabu slices, as it would be more evenly cooked as opposed to slices sticking together, and place in wok.
4. Use chopsticks and stir fry the slices.
5. When pork is still half cooked, add KCT sauce and continue to stir fry till every piece is coated with sauce.
6. Tip: When pork is 80% cooked, turn off fire And spread every slice onto wok to use the remaining heat from the wok to cook the meat. In this way, it will be tender and not over cooked.
7. Serve promptly with a nice hot bowl of rice.
Enjoy!

Inspiring Yummy Mummies
PoshPearl

猪脚焖米粉 Pork Trotters Braised Bee Hoon: Rendition of Paradise Inn's signature dish

If you like pork trotters and rice noodles, you will like this. I ate it once at Paradise Inn and today, I decided to create it to let my family try. They were skeptical as they presume it will be very oily. But they were pleasantly surprised as I added lots of Kai Lan, a dark leafy vegetable, canned bailing mushroom and canned shitake mushroom which is tender and smooth plus packed chestnuts that's eaten as snacks. The result is a quick treat using canned food but a dish worthy to be served in a restaurant. Having said that, this is an occasional treat, when you feel like dieting is not for the day. Nevertheless, having a little serving when you are dieting won't hurt. :)

Ingredients:
Narcissus brand canned pork leg with mushroom
Narcissus brand canned stew pork chops
Hosen brand canned bai ling mushroom, sliced
Any canned shitake mushroom, sliced
1 pack Chili brand bee hoon, soaked in warm water
1 pack cooked and ready to eat chestnuts
Kai Lan vegetable, chopped roughly
1 bowl Swanson chicken broth
5 tablespoon dark soy sauce

1. Heat wok and add all canned food, dark soy sauce, chicken stock and chestnuts and bring to a boil.

2. Add bee hoon and make sure every strand is evenly coated in the gravy.

3. Cover and braise for 10 minutes.
4. Add Kai lan and stir till Kai Lan is cooked.
5. It's ready now! Serve hot!

Inspiring Yummy Mummies
PoshPearl