Jasmine Tea Pork with Coriander Sauce

February 10th, 2011 § 0 comments § permalink

Slowly simmer a pork block with jasmine tea. It makes the pork meat tender and gives a little bit of jasmine fragrance. Also cooking meat in boiling water helps to reduce excess fat in the meat.

This fresh and slightly tangy coriander sauce brings a bright flavour for winter days.


— Jasmine Tea Pork with Coriander Sauce (serves 2) —

400g pork shoulder block

1 tablespoon jasmine tea leaves

1 teaspoon salt

1500ml water


— for the coriander sauce —

2 tablespoons coriander, finely chopped

1 tablespoon sesame oil

1 tablespoon fish sauce

2 teaspoons fresh lemon juice

1 clove garlic, minced

2 teaspoons ginger, finely chopped


Pour 1500ml water in a deep pan and bring to boil.

Put the salt and jasmine tea leave in the boiling water, put the pork shoulder block and reduce heat to low.

Simmer the pork block about 40 minutes (make sure the pork block is always covered with water throughout simmering. Add water if necessary).

Remove the pork block from pot and cut into bite size pieces.

To make the coriander sauce, mix all ingredients of the sauce in a small bowl.

Serve the pork with the coriander sauce.

Lemon Grass Chicken Lettuce Wraps

January 7th, 2011 § 0 comments § permalink

I like ‘wrap’ dishes. Tortillas, rice papers, crapes… any kind of wraps.

It’s easy to eat, fun to eat and looks cute, I think.

This is healthy low-calorie lettuce wraps, nice combination of cold crispy lettuce and warm tender chickens.

Lettuce hugs chickens.


— Lemon Grass Chicken Lettuce Wraps (serves 2) —

300g chicken thigh, boned and skinned

Some lettuce leaves

Some coriander stalks

Some olive oil for frying


— for the marinade —

1 stalk lemon grass, finely chopped

1 clove garlic, peeled and minced

1 tablespoon olive oil

1/2 tablespoon fish sauce

2 tablespoons lemon juice

1 teaspoon sugar


Cut the chicken thigh into bite-sized pieces.

Mix all the ingredients of the marinade in a bowl, add the chicken pieces into the bowl and mix well then marinate 30 minutes.

Heat a frying-pan and add some olive oil. Stir-fry the marinaded chicken over medium heat until cooked.

Place the lettuce leaves on a plate, Scoop up a big spoonful of cooked chicken and place it in the middle of a lettuce leaf and garnish with some coriander stalks.