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Making the dish

  • ‘Hung Lay’ Curry Paste 80 g
  • ‘Hung Lay’ Powder 4 tsp
  • Tamarind Pre-Mixed Sauce 3 tbsp
  • Fried Pre-Mixed with Fish Sauce 2 tbsp
  • Red Onion 120 g
  • Ginger root, cut into thin strips 20 g
  • Garlic 60 g
  • Roasted Peanuts 40 g
  • Sticky Rice 600 g
  • Clear Soup 400 g
  • Japanese Soybean for decoration
  • Top Asparagus for decoration
  • Chilli Lane for decoration
  • Pork Chop 8 piece
  • Egg 4 egg
  1. Making the dish

    1. Using saucepan or wok, add vegetable oil and place over medium heat. Stir-fry curry paste for a minute. Pour in clear soup, add peanuts, red onion, garlic and ginger root.
    2. To mix tamarind pre-mixed sauce and fried-pre-mixed with fish sauce and taste it.
    3. To marinate pork chop with Aroysure All-In-One Seasoning Chicken Flavoured, then grill it.
    4. To shape sticky rice as flat round about 2 inches, mix with egg and boil it.
    5. Place Pork Chop on a plate, topped with ‘Hung Lay’ sauce. Then decorate side dish with chilli lane, parsley, onion and grilled sticky rice.