March 20, 2014

Mutton Chop (Beach Road, Singapore style)

It feels good to drop by my blog, which I have somewhat abandoned temporarily in the name of other pursuits such as raising and developing my toddler - attending her playgroups and devising developmental activities at home - spring cleaning the house which is never ending and trying to finish a course, to name just a few. Despite the silence on this blog, I am still cooking. I have attempted to eat out more than before but each time I finish my meal, I will leave the eatery as a dissatisfied diner. It's hardly tasty. Thus, I'm more and more convinced that home cooking rocks. Hehe.

Cooking these days is all about quick, nutritious and yummy food as I am spending more time on my little one. Make no mistake then that I would often go thru my gastronomy memory bank for recipes I grew up with and food I adored from Singapore. I have many. Too many. This Indian fare which is a common hawker centre food in Singapore is just one of them. I had my first plate of Mutton Chop probably at 7 yrs old. On hindsight, I must have stuffed myself with excessive red food colouring often used with the meat, not to mention the recycled oil used in the frying of the potatoes by the food seller. Yikes!

Not wanting to give up on one of my fav food, I decided I could change some of the ingredients to produce a healthier version of the dish. For instance, I used olive oil for everything and completely omitted the red food colouring. I also used pasta sauce for more flavour in place of canned tomato puree and ready to fry and pre-seasoned frozen potato wedges as opposed to actual potatoes that need to be de-skined, washed and cut up in order to save on preparation time. That's the beauty of home cooking, you control what goes into your system :)

Serves 2-4
For marinate
500g mutton or beef steak (diced)
4 tbsp light soy sauce
6 tbsp sweet soy sauce (kicap manis)

For meat sauce
10 tbsp tomato puree or pasta sauce
3 tbsp tomato ketchup
2 tbsp sugar (+/- based on preference)
1 tbsp chilli paste (+/- based on  preference). I used the ready to use one as pictured. In Spore "chilli boh" is commonly used and available.
2 tsp coriander powder
2 tsp cumin powder
Light soy sauce
Sweet soy sauce (kicap manis)
Oil for frying

Other accompaniments
Frozen potato wedges
Snow peas (blanched)
Eggs fried sunny side up

1. Marinate meat with the sauces for at least 30mins.
2. Fry the potato wedges, eggs. Set aside.
3. Heat 3 tbsp of oil in a pan and fry the marinated meat until lightly cooked. Take meat off pan and set aside.
4. Clear the pan of any left over liquid (don't discard, can add to sauce if it requires more liquid)
5. Heat 2 tbsp of oil in the pan. Add pasta sauce or tomato puree, chilli paste and tomato ketchup. Sautee the ingredients over medium heat, stirring them occasionally for abt 3-4 mins.
6. Add the light & sweet soy sauce to taste. Add the cumin and coriander powder. Stir the ingredients well.
7. Add the pre-fried meat cubes and stir the ingredients making sure each meat cube is sufficiently coated with the sauce. Let the ingredients cook for abt 3-5 mins and the sauce slightly thickened.  If too thick, add the leftover liquid from the meat. Add sugar and let it caramelise for a while before turning off the heat.
8. Adjust the taste to your liking. The sauce should be a little sweet and sourish and if you prefer, hot (spicy) as well. Add more/less sugar/chilli to taste. Serve with the rest of the accompaniments.

No comments:

Post a Comment