Oh no, I have been missing in action again! No, I have not forgotten about PonPeKo at all. I am still experimenting in my kitchen and trying out new cafes and restaurants. I just could not find time to write about them. Or… is it just an excuse for my lack of discipline?
I just did two gym classes and got back home hungry. I have a pack of pork mince and some baby capsicums in the fridge and sweet and sour meatballs suddenly came into my mind. It is easy to whip up and Mr. D will love it as it is a meat dish and it is deep fried too. This dish is sort of a simplified version of Ku Lo Yuk dish.
I have not been updating PonPeKo ever since I started work in February. I truly wanted to keep PonPeKo alive but my tiredness and laziness got best of me. Truth be told, we still haven’t finish unpacking the boxes in our kitchen. Most of my baking utensils are still sitting in the boxes and hence I do not have any dessert materials to post lately. Moreover, since moving up here, it’s really easy to find places with excellent food and desserts which leads to more procrastination from my side. Hmm, I really need to stop procrastinating and get everything unpacked as soon as possible. Be more disciplined, Yang!
Today, I would like to share my favorite economy rice dish with you. If you’re not familiar with the term “economy rice”, it’s basically a food stall that sells a selection of dishes ranging from various meat, vegetables, fish, and curries. You can pick any dish and as many dishes as you like to have them as accompaniment to rice. Economy rice is very popular in Malaysia as it’s cheap and good. Ku Lo Yuk is one of the popular dish and it is sold in every economy rice stall. It’s not too difficult to make, just make sure that you don’t add in too much cornflour to avoid the coating of the pork becoming too floury. Try to avoid using canned pineapples in syrup as they are overly sweet. Canned pineapples in natural juices are better as they have the slight tanginess which complements the sauce in this dish.
Jiaozi is a Chinese dumpling and it is a hot favorite among Chinese households. Jiaozi can be steamed, boiled, or pan fried. The pan fried version is known as guotie (pot stickers) or gyoza in Japan. As the name implies, the dumpling stuck slightly to the wok at the end of cooking but it could be easily removed by nudging it using a spatula.
While jiaozi filling commonly consists of meat and/or vegetables, there’s no limit to what you can add in it. You can make the filling with the ingredients you like/have on hand. Both taste and textures are very important in dumpling making. For me, I love to add shitake mushrooms, carrots, and wombok leaves together with the mince pork to produce different textures (bitey and crunchy). The filling smells and taste wonderful with the addition of seasonings such as sesame oil, shaoxing wine, good quality soy sauce, grated ginger, and garlic. The wrapper and wrapping style for guotie is different from deep fried wontons. Guotie wrappers are white in color, round-shaped, and thicker compared to wonton wrappers. My first jiaozi attempt which was 3 years ago was unsuccessful and I ended up with disintegrated dumplings as I did not seal the dumpling properly. Make sure you pinch the edges of the dumpling firmly so that they won’t break apart when cooking.
Crispy skin on the bottom and tenderly soft skin on the top.