Month: February 2020

Pork Butts (actually shoulder area) have been on sale here lately. They are super cheap and are a great way to cook on the weekend and eat several meals over the week. Once the roast is cooked I sliced it up to eat pork with mashed potatoes and gravy one day, Caramelized pork a second day, and froze some for another meal next week. Inexpensive and cuts down on weekday meal times.

Verdict:

This roast was amazingly delicious! Now, this is NOT something you are going to want to make during the week unless you have 10-12 hours while it cooks at 250 degrees. Yes, 10-12 HOURS but this roast was so juicy and tender! The best part is you can eat for days with the meat from an 8 lb. roast.  My family was picking at it from the moment it came out of the oven.

Tip: Don’t…

This dish is quite popular in many Chinese restaurant in Indonesia, I think probably many Chinese restaurants. It is basically a mixed stir-fried vegetables with some meat or shrimps or whatever you want/have at home. It is so simple and easy and perfect way to use up left over vegetables.

Total time: 20 minutes

Servings: 3-4

INGREDIENTS

300 g Broccoli, cut into medium size

2 Carrots, sliced

100 g Mushrooms, sliced

150 g Chicken breast, cut into small pieces

150 g Shrimp

3 Garlic, minced

2 tbsp Oyster sauce

1 tbsp Fish sauce

2 tsp Corn starch + 4 tsp water

1 cup Water

2 tbsp Vegetable oil

Salt

Pepper

DIRECTION

• Heat up a wok/pan with vegetable oil in medium, throw in the garlic and onion, stir for a few seconds until it’s fragrant

• Add in shrimp and chicken, stir until it’s cooked.

• Combine with mushroom, carrots, and broccoli with…