Stewed Meatballs

Another simple dish from my mum which she got from her mum, my grandma :)

 

What you need:

For the meatballs:
200g minced pork
1 tbsp fried onion, processed til smooth
1 egg
1/4 tsp ground nutmeg
dark sweet soya sauce (kecap manis)
salt, pepper to taste

For the soup:
3 cloves of garlic, minced
a little oil
dark sweet soya sauce (kecap manis)
salt, pepper to taste
a little sugar
a pot of water

Method:

Mix all ingredients for meatballs. Shape into balls. Set aside
Bring a pot of water to a boil
Heat oil in the non stick pan, sautee garlic til fragrant and pour into the boiling water
Add in meatballs one by one into the soup til all floating up
Add in seasonings and adjust the taste, simmer for about 15 minutes
Remove from heat

I love to eat this dish with a bowl of rice and sambal belachan (chilli paste with shrimp paste)


I'm submitting this post to:  Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love

 

Sarawak Kolo Mee With Palm Sugar Charsiew

I was looking for recipes to make homemade charsiew (barbequed pork) and found some
Due to limited time I had, I decided to choose the simplest one, from Lena
It's indeed simple to make, and yes it's true that I ate better charsiew, but this one is a delicious dish I really enjoy, too :)

 

 

Instead of pork belly, I used pork loin and I lightly pounded them and cooked a little longer to get soft texture

 

Here's the recipe...

 

What you need:

(adjusted to my preference)

 

1 tbsp oil

2 cloves of garlic

250g pork loin, lightly pound on both sides

 

Seasoning:

3 tbsp light soya sauce

40g palm sugar

400ml water

1. Heat up oil and stir fry garlic til fragrant, add in pork and stir well
2. Add seasoning, bring to boil. Lower the heat and cook til very thick (around 45 minutes) until there is around 3 tbsp of gravy left
3. Remove from heat and let cool. Cut to serve

 

I used the charsiew to cook kolo mee, a dish I and my family always enjoy - outside, since I never cook the dish at home

This month Malaysian Food Fest (MFF) is Sarawak, so I guess it's the good time to give this dish a try :)

 

 

 

 

As you see, it's far from the original dish I usually buy. Ah and I forgot to garnish with spring onion LOL

Taste wise, though similar, was not up to the expectation. My guess was the type of noodles I used - I used wanton noodle instead, since I couldn't find kolo noodle. Also I replaced lard with mixture of sesame oil and shallot oil

Nonetheless, the whole family enjoyed the dish :)

 

Original recipe is from HERE

 

What you need:

 

200g wanton noodle

100g minced pork

 

Garnish:

6 cloves of garlic, finely chopped

6 tbsp of canola oil

spring onion, finely chopped

fried onion

some baby chye sim, blanched

barbecued pork, sliced

 

Seasonings:

3tsp fish sauce

1/3 tsp salt

1 tsp light soya sauce

5 tbsp lard

1/2 tbsp vinegar

1/3 tsp chicken stock powder

a couple of dashes of white pepper powder

 

Marinade (for minced pork):

2 tsp fish sauce

1 tsp light soya sauce

a couple of dashes of white pepper powder

1 tsp corn flour

 

Marinade minced pork for at least 1 hour

 

Bring a pot of water to boil. Cook noodles as per instruction. Run through cold water and drain. Set aside

Heat oil in a wok over medium high heat. Stir fry garlic til golden and crisp. Remove fried garlic, set aside

Using around 2 tbsp of the garlic oil, stir fry marinated minced pork til completely cooked

Sprinkle some water while stir frying to prevent burning. The minced pork should be just moist after cooking without gravy. Remove and set aside

In a large bowl, add all seasoning and stir well. Add noodles and stir til evenly coated by the seasoning

Arrange noodles on serving plate, add some cooked minced pork and garnish with barbecued pork, blanched chye sim, fried garlic, fried onion and spring onion

 

I added some homemade fried wanton, too - just like when we eat kolo mee outside

Recipe is from HERE

 

I definitely will cook this dish again - with lard, and hopefully I can find the real kolo noodle :)

 

I'm submitting this post to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of featsoffeasts

Hainanese Pork Chop & Malacca Pengat Pisang - Blog Anniversary Giveaway!

My last submission for Malaysian Food Fest, Melaka month hosted by Cindy of yummylittlecooks

Before that, let me share this super delicious tasty Hainanese Pork Chop
We did not need anything else to eat this dish, just a bowl (or more) of hot fluffy rice


Very delicious pork chop, crusty on the outside, soft and juicy in the inside

 

The meat inside - juicy and tender

 

I love the sauce, sweet and tangy, such a perfect combination with the pork chop

 

 

Recipe is from Ellena's site with slight adjustment

 

What you need:

 

500g pork loin (8 pieces)

1 cup of saltine crackers (crushed and pulsed in food processor)

oil for deep frying

 

Seasoning:

1 clove of garlic, minced

2 tsp sesame oil

2 tsp cooking wine

1 tbsp light soya sauce

1/4 tsp pepper

1 tbsp cornflour

1 egg

1. I halved each pork loin, lightly pat each piece with meat mallet to tenderise the pork
2. Marinate with seasoning for at least 1 hour in the refrigerator
3. Remove marinated pork chop, coat each piece of pork chop evenly with saltine crackers crumbs
4. Heat oil on a frying pan over medium heat and deep fry pork chop til golden brown, drain well

For the sauce:

 

1 tsp dark soya sauce

1 onion, cut into thin slices

4 cloves of garlic, finely chopped

2 tomatoes, cut into wedges

3 handfuls of frozen green peas

some frehs pineapple cubes

enough chicken stock

tomato sauce, cornflour (diluted with a little water), sugar, a pinch of salt. a little dark soya sauce

1. Saute the sliced onion and garlic with 1/2 tbsp of oil til brown, add in green peas and half of the tomato wedges and continue to cook for 1 minute approx
2. Add in chicken stock, tomato sauce, sugar, salt, mix well
3. Add in the remaining of the tomato wedges, and pineapple cubes and bring to boil
4. Adjust the taste, pour diluted cornflour while stirring continuously, drizzle dark soya sauce while stirring fast
5. Remove from heat, pour sauce over prepared pork chop and serve immediately
 

This dish is a keeper my whole family enjoyed :)

 

 

 



Now, this Malaccan dessert - pengat pisang

A sinful indulgence which is very similar with one Indonesian dessert called 'kolak pisang'

In fact, I did post it quite sometime back, you may view HERE

The ingredients for the flavor are exactly the same only that we do not use sago pearls but jackfruits instead. Some Indonesians like it with sweet potatoes, or even durian :)

Commonly used too is atap seed (atap chee)

 

 

 

 

This is the first time I made pengat pisang and I enjoyed it so much

Recipe is from Love To Cook Malaysia

 

What you need:

 

10 bananas (I used saba bananas, pisang raja will be the best option, though) - cut

200ml thick coconut milk (I used Kara) mixed with 1200ml water (I prefer very diluted coconut milk - not so guilty when eating LOL)

1/2 cup pearl sago

5 tbsp sugar

two blocks of palm sugar

a pinch of salt

2 pandan (screwpine) leaves - knotted

1. Bring to a boil coconut milk mixture and pandan leaves in a large pot
2. Add in sago, sugar, palm sugar, salt
3. Stir til sago is transparent
4. Add in banana, stir well
5. Let boil and off heat

I like to it this dessert chilled :)

 

 

 

So, that's all I can contribute for MFF Malaka this month, I must say I and family do enjoy them so much :)

 

 

Now, as promised - even though one day late, I am now sharing my 2nd blog anniversary giveaway

Yes, I have blogged for 2 years and it feels just like yesterday when I started this blog :) 

 

This time, I have 2 pudding / agar agar mould on the way which I'd like to share with you guys

With this mould, you can make two flavors in one pudding / agar agar, or even a combination of cake and pudding / agar agar

I myself can't wait to give this mould a try :)

 

 

 

 

What you can do is just post a comment in this post and you'll be in the draw

I will ask my kids - Abby and Ian to random pick the 2 winners

This will be closed on Wednesday 5 September 00:00 and the draw result will be announced on the next day, Thursday 6 September

 

The giveaway will be for Singapore and Malaysian participants only, I must apologize, due to the size of this mould :)

Thank you for participating and good luck :)

 

Pork Satay (Happy Call) & Indonesian Style Bakkut Soup

These two dishes are best friends, they're meant to be served together
One of many popular choices amongst Indonesians

Nice and juicy meat pieces grilled in skewers

 

Indonesian style bakkut soup, such a hearty dish

Very different from Singapore bakkut teh which is more herby in taste, the Indonesian style is more simple in the making and it has plain taste

Both recipes are from my mum

For the pork satay

 

What you need:

500g pork loin, diced
1 tsp coriander, pulse twice in food processor
6 shallots, halved
5 cloves of garlic, halved
5 candlenuts, cut small
some palm sugar (gula melaka)
some dark sweet soya sauce (kecap manis)
salt

1. Mix coriander, shallots, garlic, candlenuts, palm sugar and blen in food processor til smooth
2. Mix with pork til well incorporated, mix in kecap manis and salt til well blended
3. Arrange the pork in skewers and grill on happy call pan which has been lightly greased til brown on both sides

For the bakkut soup

 

What you need:

3 cloves of garlic, sliced thinly
400g pork spare ribs
1 pack of salted vegetables
salt, pepper

1. Boil a pot of water with the ribs. Upon boiling, discard all floating residue, simmer for another 1 hour to make the ribs tender
2. Sautee garlic til golden brown, pour into the soup 
3. Rinse salted vegetables well, to reduce the saltiness, and cut as desired
4. Pour into the soup, stir well
5. Season with salt and pepper, adjust the taste, cook til boiling
6. Off heat

Indonesian Style Stewed Pork In Soya Sauce (Bakmoy)

Hope everybody had a great time yesterday on Valentine's day :)
I & my family never really celebrate this special day, for we think everyday is always about celebration on its way :)
Nevertheless, I thought I should do something, so I did, for dinner yesterday :P

It's just a normal plain white rice in heart shape and decorated with tomato ketchup, accompanied by homemade chicken nugget, also in heart shape :)

Simple thing it was, but it did manage to bring broad smile to my kids and DH's face

It's more than enough to me :)

Perhaps next year I'll do something fancier :)

Now, sharing another mummy's recipe

One of my childhood dish my mum always cooked :)

We Indonesians call this dish 'bakmoy'
It's actually stewed pork with prawns, eggs and tofu in sweet soya sauce
I love it, the kids love it, too bad it's not into DH's liking

What you need:

5 cloves of garlic, crushed
200g pork loin / pork block
4 eggs, hardboiled
3 blocks of firm tofu, diced and fried til golden brown
100g shrimps / 15pcs prawns, peeled, deveined and cut into 2
dark sweet soya sauce (kecap manis), salt, pepper, a little sugar
enough water and enough cooking oil

1. Boil a pot of water with pork til cooked thoroughly
2. Remove pork and dice
3. Heat oil on pan and sautee garlic til fragrant
4. Add in pork, prawns, eggs followed by water and seasonings, stir well, simmer til pork becomes soft and eggs become brown (approximately 30minutes)
5. Add in fried tofu and, cook on high heat til boiling, off heat
6. Serve hot with a plate (or more LOL) of rice

Pan Grilled Ginger-Honey Pork Tenderloin

I found this recipe in this month's Cooking Light magazine and it was super simple to make - perfect for a weeknight dinner.  The pork was tender and delicious and the sauce was really flavorful.  You can't beat a 5 ingredient dish!

Pan Grilled Ginger-Honey Pork Tenderloin:
Adapted recipe and photo by For the Love of Cooking.net
Original recipe by Cooking Light - Jan/Feb 2012

• 1 tbsp fresh ginger, peeled & grated
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tbsp soy sauce
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste 
• 1 pork tenderloin, silver skin removed

Combine the ginger, honey, lemon juice, and soy sauce together in a bowl, stirring with a whisk until smooth.

Heat a grill pan over medium heat and coat well with cooking spray.  Season the pork with sea salt, freshly cracked pepper, and garlic powder to taste.  Add the pork to the grill pan; cook the pork, turning occasionally, so all sides are cooked evenly while basting frequently with the sauce.  Cook for 15 minutes or until the meat thermometer registers 145 degrees or until desired degree of doneness.  Remove the tenderloin from the pan and set aside.  Pour the remaining sauce into the grill pan and boil for a minute, stirring constantly.

Let the meat rest for 5 minutes before slicing and drizzling the slices of meat with the remaining sauce.  Serve immediately.  Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Pork Fried Rice

I needed to make a quick and easy dinner because I was going to a movie with my girlfriend. After looking through the refrigerator I grabbed some leftover rice, the Garlic Crusted Pork Roast, a few eggs, some bacon, and green onions. I decided to make a batch of pork fried rice. I adapted my my Fried Rice recipe a bit and added the chopped up leftover pork. It was a hearty and delicious meal that my husband, son, and I really enjoyed. My daughter was not a fan (because it had eggs). Picky, picky, picky.

Pork Fried Rice:
Recipe and photos by For the Love of Cooking
Adapted from Ming Tsai's "Blue Ginger" Cookbook

• 1-2 tbsp canola oil
• 4 cups cold rice - made the day before and refrigerated
• 3-4 slices of bacon, cooked and crumbled
• 3-4 cloves of garlic, minced
• 1 tsp fresh ginger, grated
• 2 green onions
• Leftover Garlic Crusted Pork Roast, chopped into bite sized pieces
• 3 eggs, slightly beaten
• 3 tbsp soy, to taste
• 1/2 tsp of white pepper

Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.

Remove all but 2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan. Add the garlic and ginger to the pan. Sauté for 60 seconds then add the rice, crumbled bacon, green onion (keeping just a few for garnish), diced pork roast, soy sauce, and white pepper. Mix the rice thoroughly.

Add the beaten eggs to a separate large warmed skillet coated with cooking spray heated over medium heat. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Garlic Crusted Pork Roast

I had a pork top loin roast to cook up so I decided to try cooking it like I do my prime rib. I mixed my favorite prime rib seasoning (which happens to be amazing on pork too) with lots of minced garlic and olive oil. I rubbed the mixture all over the pork before roasting it in the oven at a very high temperature to form a nice crust on the outside then I turned down the oven and continued cooking until it was done. The pork turned out absolutely delicious! I will be making this again and again in the future. The seasoned garlic crust was flavorful and delicious while the pork was tender and so juicy. We literally cut our pieces of meat with a fork. My kids gobbled it up and my husband and I both thought it was amazing.

Garlic Crusted Pork Roast:

Recipe and photos by For the Love of Cooking.net

• 2 lb pork top loin roast
• 3 cloves of garlic, minced
• 2 tbsp of Snider's Prime Rib and Roast Seasoning (or your favorite steak seasoning)
• 1 tbsp olive oil

Note: I always let my roast sit at room temperature for 15-20 minutes before cooking.

Preheat the oven to 500 degrees. In a small bowl mix the seasonings, olive oil, and garlic until well combined. Rub over the entire pork roast evenly then place in a roasting pan with the fat side up. I use an electronic meat thermometer with an alarm (I highly recommend getting one - it makes life so much easier) which is inserted in the center of the pork roast.

Bake the roast for 15 minutes in the preheated oven, then reduce heat (without opening the oven door) to 325 degrees then continue roasting for about 25 minutes or until the thermometer reads 150 degrees. Remove from the oven and let it rest for at least 7-10 minutes before slicing. Enjoy!

Side Note: Some people feel that cooking pork to 145 is ideal but with my two young kids eating it I prefer being a little safer and cooking it to 150 - it still turns out moist, tender, and so juicy.

Click here for a printable version of this recipe - For the Love of Cooking.net

B,B,L,T,A Bites (Brie, Bacon, Lettuce, Tomato, and Avocado)

I love BLT sandwiches, especially if it has avocado on it. I had leftover brie and a baguette to use up so I decided to make bite sized BLT'S with avocado and brie. I left some baguette slices plain for my non cheese eating child (seriously, how can my child not love cheese? Weird). Anyway, these little bites turned out to be a perfect lunch for the entire family - we all really loved them! I thought the brie made these tasty bites extra special - they were so good!

B,B,L,T,A Bites (Brie, Bacon, Lettuce, Tomato, and Avocado):

Recipe and photos by For the Love of Cooking.net

• Several pieces of bacon, cooked, then cut into half
• Seven grain baguette, sliced into thin slices
• Brie, sliced
• Mayonnaise
• Lettuce
• Tomatoes, sliced
• Avocado, sliced

Cook the bacon in a skillet until crisp. Place on a paper towel to drain some of the grease. Wipe the skillet clean of the bacon grease then coat with cooking spray. Place the baguette slices into the skillet and cook for 2-3 minutes then flip over. Place a dollop of brie on each slice then remove from the heat and cover with a lid.

Once the brie has melted, pile two halves of bacon on top of the brie followed by a bit of lettuce. Dab the top of the lettuce with some mayonnaise then top with a tomato slice and an avocado slice. (Put the mayonnaise directly on the bread if you don't use cheese). Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Brie, Ham, Potato, Chive, and Tomato Frittata AND a Giveaway! **WINNER SELECTED - GIVEAWAY CLOSED**

I don't know about you but I LOVE cheese. Brie is one of my very, very favorite cheeses so when Ile de France offered to send me some brie, I obviously said YES PLEASE!! I love brie spread on toasted seeded baguette slices, which is how I normally eat it, but this time I wanted to be a little more creative. Since I also love eggs I decided to make a frittata to combine my two favorites. I found some ham and fingerling potatoes in the fridge as well as chives and grape tomatoes so I threw them all together and made the most delicious frittata. I loved the little pockets of melted brie - it was so creamy and delicious without being too rich. I have to say, I really, REALLY loved the flavor of this brie. It truly was the star of the frittata. I had leftovers the following day and it was just as tasty.

Brie, Ham, Potato, Chive, and Tomato Frittata:

Recipe and photos by For the Love of Cooking.net

• 1/2 a wedge of Brie, cut into small chunks
• 5 slices of Canadian bacon or ham, diced
• 7-8 baby baby fingerling potatoes
• Handful of grape tomatoes
• 1 tbsp chopped chives
• 7-8 eggs
• 3 tbsp milk
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.

Place some of the ham and bits of brie into the bottom of the tart pan; next add some potatoes, some tomatoes, and chopped chives. Combine the eggs with the milk then season with sea salt and freshly cracked pepper, to taste. Whisk the eggs until they are mixed thoroughly. Pour the egg mixture into the tart pan then add the remaining ham, brie, potatoes, tomatoes, and chives to the top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

GIVEAWAY:

**WINNER SELECTED - GIVEAWAY CLOSED**

The generous folks at Ile de France have offered one of my lucky readers a beautiful gift basket to be sent to them which includes a cheese board, dome, cheese knife and various cheeses. How sweet is that?

All you have to do to win is comment on this post. If you comment anonymously, make sure to leave a name so I have someone to contact if you win.

Be sure to check out Ile de France's website to see all of their amazing products, "Like" their Facebook page, and check them out on their Twitter page.

The giveaway ends on Sunday, October 2, 2011 at 7:00 Pacific Standard Time. Good luck!!!

Caramelized Onion and Potato Frittata with Ham and Swiss

I was going to make a really simple frittata for dinner but I changed the ingredients once I saw this recipe on What's Cookin' with Mary? What goes better with eggs than caramelized onion, potatoes, ham, and cheese? This dish took a few extra minutes to prep but it was worth it! I loved the flavor combination - all of the ingredients just work really well together. My husband and I both REALLY loved this frittata while our non egg eating children wouldn't even try it - their loss! Thanks for the inspiration Mary.

Caramelized Onion and Potato Frittata with Ham and Swiss AND a Giveaway:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by What's Cookin' with Mary?

• 2 tsp of olive oil (more if needed)
• 1 sweet yellow onion, chopped
• 5 slices of Canadian bacon or ham
• 7-8 baby fingerling potatoes
• 6 eggs
• 3 tbsp milk
• Sea salt and freshly cracked pepper, to taste
• 2-3 tbsp Swiss cheese, chopped or shredded
• 1 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Heat the olive oil in a large skillet over medium high heat. Add the onions then cook stirring often until caramelized, about 20 minutes. Add more olive oil while the onions are cooking if needed.Once the onions are caramelized, add the ham then cook, stirring often for 3 minutes.

While the onions are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.

Place some of the onion and ham mixture into the bottom of the tart pan; next add some potatoes and a bit of the Swiss cheese. Combine the eggs with the milk and parsley then season with sea salt and freshly cracked pepper, to taste. Whisk the eggs until they are mixed thoroughly. Pour the egg mixture into the tart pan then add the remaining onion and ham mixture, potatoes, and Swiss cheese to the top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Tapenade Pork Chops

I immediately knew I would make this recipe when I saw it in the Everyday Food - July/August 2011 issue. I had leftover tapenade from my Grilled Tomatoes Tapenade recipe so I decided to make this pork for dinner. The recipe called for a smooth & creamy tapenade but I wanted to keep mine chunky for this recipe - I am so glad I did! I loved the tender and juicy pork with the olive crust - the flavors were fantastic. My son really enjoyed the pork and my daughter told me it was much better than she expected.... um, I think that was a compliment. Anyway, I LOVED this dish and I highly recommend it if you love pork and you love olives. These pork chops paired nicely with the Scored Baby Potatoes and Grilled Tomatoes with Basil, Garlic, and Lemon.

Tapenade Pork Chops:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from July/August 2011-Everyday Food

• 1/2 cup of tapenade
• 1 tsp Dijon mustard
• 2 tsp fresh parsley, finely chopped
• 4 bone in pork chops
• Sea salt and freshly cracked pepper, to taste
• Drizzle of olive oil or cooking spray

Preheat the broiler to high, with rack in the top position. Line a baking sheet with tin foil (for easier clean up) then coat the tin foil with a bit of olive oil or cooking spray.

Mix the tapenade (see link above for the recipe), the Dijon mustard, and parsley together in a small bowl. Season the pork chops well on both sides with sea salt and freshly cracked pepper, to taste then coat each side of the pork chops with the tapenade evenly. Place the pork chops on the baking sheet.

Broil pork chops, until evenly browned for 3-4 minutes then flip over and cook for another 2 minutes or until the pork chop is cooked through. Remove from the broiler and let the meat rest for at least 5 minutes prior to serving. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Pork Tenderloin Tacos with Tangy Slaw

I had a pork tenderloin to use up so I decided to make tacos. I found a recipe on the Food Network for a tangy slaw that looked good so I adapted it a bit and used it as a taco topper. The pork turned out tender, flavorful, and juicy and the slaw was tangy and crisp. The tacos were a big hit with my family and were gobbled up in no time. This was a fun variation of tacos and it went well with my homemade salsa.

Pork Tenderloin Tacos with Tangy Slaw:

Recipe and photos by For the Love of Cooking

Slaw recipe adapted from Food Network

Pork Tenderloin Tacos:

• 1-2 tsp olive oil
• 1/2 sweet yellow onion, diced
• 1 pork tenderloin, silver skin removed, cubed
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp oregano
• Sea salt and freshly cracked pepper, to taste

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until tender. Add the pork, cumin, coriander, garlic powder, paprika, chili powder, oregano, and sea salt and freshly cracked pepper, to taste. Stir until seasonings are coated evenly over the onions and pork. Cook the pork and onions for 5-6 minutes or until cooked through.

Tangy Slaw:

• 1 tbsp rice wine vinegar or red wine vinegar
• Juice from 1/2 a lime
• 1 tbsp canola oil
• 1 tsp sugar
• 2 cups of green cabbage, sliced
• 2 tbsp fresh cilantro, chopped
• 2 small green onions, sliced
• 1/4 cup shredded carrots
• Sea salt and freshly cracked pepper, to taste

Combine the vinegar, lime juice, canola oil, and sugar together in a bowl with a whisk. Taste and add more vinegar, oil, lime, or sugar if desired.

Place the cabbage, cilantro, green onions, and carrots together in a bowl and mix well. Add the vinaigrette to the mixture and toss until evenly coated. You may not need all of the vinaigrette.

Other Ingredients:

• Small flour tortillas
• Homemade salsa

Place the cooked pork into the warmed flour tortillas and toss with the tangy slaw. Serve with a side of homemade salsa. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

B, L, T, A, E (Bacon, Lettuce, Tomato, Avocado, and Egg Sandwich)

Oh my. This is really and truly my new favorite sandwich - it was messy but SO GOOD! What could be better than really tasty bread with soft and creamy avocado slices, crisp lettuce, sweet vine ripened tomatoes, salty bacon, and an over easy egg? I loved the combination of flavors and textures in this sandwich and I can't wait to make it again.

B, L, T, A, E (Bacon, Lettuce, Tomato, Avocado, and Egg Sandwich):

Recipe and photos by For the Love of Cooking.net

• 2 slices of bread
• Mayonnaise
• Avocado slices
• Lettuce
• Tomato slices
• 2 slices of lean bacon
• 1 egg
• Sea salt and freshly cracked pepper, to taste

Cook the bacon in a skillet over medium heat until crisp and cooked through. Remove the bacon and nearly all of the bacon grease. Crack the egg into the pan and season with sea salt and freshly cracked pepper, to taste. Once the white of the egg is no longer transparent, add 1 tablespoon of water to the pan and cover with a lid. Cook for about 30 seconds or until the yolk is clouded over. Don't over cook or the yolk will be hard (unless that is the way you like it).

While the egg is cooking, toast your bread then spread each piece of toast with a bit of mayonnaise. Layer the toast with avocado slices, lettuce, tomato slices, bacon, then top with the cooked egg. Add the other piece of toast on top and serve immediately. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net