PFKT...APA TU?

Kalau hari mendung dan Kjee malas nak masak, inilah yang Kjee akan request kat UnclePali. Dan dia jarang menolak sebab dia pun suka! Yezzaaa... Penang Fried Kway Teow (PFKT).

Ini favorite food Kjee sejak kecik. Masa kecik-kecik dulu, kami sekeluarga pernah tinggal di Taiping. Selalu bapak bawak pergi makan kat tepi Panggung Lido. Justru orang panggil Kway Teow Goreng Lido.

Sedapnya Kway Teow Goreng kat tepi panggung Lido tu, susah nak cerita. Walaupun dah berpuluh tahun, Kjee masih boleh ingat rasanya. Sekarang ada orang Tepeng jual kwayteow goreng yang diterbalikkan namanya dari Lido ke Doli. Maaf... Kjee pernah try Kway Teow Doli. Cannot beat Lido punya!!!

And, my husband buat pun lagi sedaplah. Bukan nak masuk bakul angkat sendiri. Tapi his Penang Fried Kway Teow is honestly, very sedap! Of course its my recipe tapi air tangan dia buat PFKT ni, terangkatlah babe!

Dia masak satu portion setiap kali. Dia kata masak banyak-banyak sekali gus tak sedap. Walaupun, Kjee jemput ramai kengkawan datang makan PFKT ni kat rumah, UnclePali dan Nadia tetap bergilir-gilir masak, satu portion setiap kali!

Psstttt ada jiran di kawasan perumahan kami, seorang Timbalan Menteri pun datang untuk makan PFKT UnclePali ni tau, di rumah Kjee, dua Raya lepas. Tak payahlah sebut sapa. Tapi dulu sebelum menjadi Timbalan Menteri, beliau pernah makan di gerai Kjee di Food Court Taman Melawati. His family turut suka PFKT kami! Hehehe.

Kalau dulu UnclePali masak guna sambal tumis, sekarang dia dah malas. Dia bubuh cili kisar kosong jer. Tapi rasa tetap maintain sedap, gua cakap lu.

Nadia pulak pernah ajar cara buat PFKT ni step by step. Klik SINI.

PFKT Kjee ni tak guna kicap khas. Pakai jer kicap manis apa yang ada kat rumah korang. Jugak mesti ada kicap cair. Kjee guna Thai Fish sauce atau Nampla. Sedap. Tak ada pun tak kesahlah. Kita buat dia.

GST MOKCIK TANGGUNG HINGGA 16 SEPTEMBER

Jom kuruskan badan dengan hanya menyapu L'arome Warm Serum. Pecahkan lemak sambil relax-relax atau pun sedang tidur. Sapu dua kali sehari dan rasai keberkesanannya. Mokcik dah banyak susut. Korang bila lagi?

Mokcik offer 1 set 4 botol  L'arome Warm Serum dengan harga tanpa GST. So, rebutlah peluang ini. Kongsi dengan kengkawan yang senasib.

Rahsia untuk percepatkan proses pembakaran lemak ialah dengan minum air putih sebanyak yang larat. Kalau rajin, sapu L'arome dan duduk dalam sauna. Kalau tak nak keluarkan belanja duduk dalam sauna, sapu L'arome dan duduk dalam kereta di tengah hari buta. Bukak satu tingkap jer. Insya Allah peluh keluar mencurah-curah. Tapi alas seat kereta dengan tuala tebal. Nanti peluh keluar dan meresap ke dalam kusyen seat, naya jugak kan? Hehehe

At this age (60 tahun) pun mokcik boleh susut banyak, tak ada alasan korang yang lebih muda tak boleh!! Lagi muda lagi senang pecahkan lemak-lemak tu, Insya Allah.

Whatsapp 01131771389.

Pork Chili Verde (Green Pork Chili) – Green and Sometimes Browned

As I mentioned in the intro, this chili verde was one of the first recipes I ever learned, and also one of the first times I was forced to question proper culinary technique. Having just learned the importance of browning meats in culinary school, I was, at the same time, working for a chef who rarely did. 

Whether it was pork, chicken, or beef, he simply cut up the meat, threw it in a pot with the rest of the ingredients, and simmered everything until tender. By the way, he claimed that he had learned how to cook these recipes while traveling through Mexico. I remember sheepishly asking about this, and his response was something like, “Well, that's how they did it, and it tastes good to me.” He was right, it did. 

In fact, it tasted great. It was then I realized that this whole cooking thing might be a little more complicated than I had imagined. So, which is really the best method? There’s no answer for that question, which is frustrating. Having said that, I do think browned meat is always going to add extra flavor, so I usually do it. The point is, everybody’s right.

Regarding the pickled red onions I used on top of my chili: I was going to save this for a video, but it’s so ultra simple that I’ll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Leave this overnight in your fridge, and the next day you’ll be looking at one of the most gorgeous garnishes ever.

They’re wonderful with everything from salads, to charcuterie, to cheeseburgers; but my real hope is that you enjoy them on a bowl of this delicious green pork chili. I really hope you give it a try soon. Enjoy!

Ingredients for 4 large portions:

2 tbsp vegetable oil (heat to almost smoking before browning meat)

2 pounds boneless pork shoulder (aka pork butt), cut into 2-inch cubes

1 yellow onion, diced

2 teaspoon oregano

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

2 to 3 teaspoon kosher salt, or to taste

about 10-12 tomatillos (about 4 cups once quartered)

3 jalapenos, seeded

1 poblano chili, seeded

6 cloves peeled garlic

1/2 cup packed cilantro leaves

2 1/2 cups chicken stock, or as needed

1 bay leaf

1 1/2 pound Yukon gold potatoes, quartered
freshly ground black pepper

sour cream and pickled red onions to garnish

- Simmer pork and sauce for an hour, add potatoes, and simmer until everything is tender.