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Friday, August 8, 2008

Meat Stew

I remember cooking this dish during Home Economics class when I was 13. All of us were very eager to have our first cook out without the supervision of our moms. Moms being moms, I think you will find these words familiar. 'Don't mess up my kitchen, clean and wipe properly, watch how you hold the knife, why you cut up the vegetables like that... etc.' Well, or that's just my mom? Time flies. The first digit now progressed from 1 to 3. Eek!! Photobucket

I have fond memories of the Home Economics class back then (this makes me sound really old). I learnt how to sew a dress and a skirt. Those were the 2 pieces that spoke to me that I do not have the makes of a seamstress. I faired pretty well in the kitchen though. I would proudly bring home whatever I cooked/baked. Probably didn't pass mom's standard but she was polite enough to say nice. Some of my friends would however, give their bakes to guys whom they secretly/openly liked. My rationale then was that; since my mom paid for the ingredients, she had the rights to it. Perhaps, I did like some guys back then, but that doesn't mean I have to feed them right? Their mommies would do that!

Anyhow, I didn't have time to cook a proper dinner after running around and making a cake on Saturday. I was also sick of eating out. So I decided to cook this meat stew as I remembered requiring minimum ingredients, minimum attention, simple 1 dish meal. So while I left the cheesecake to set in the fridge, here's what I did.

Meat Stew
400g Lean Pork, cubed
3 Medium size Potatoes, peeled and cubed
2 Carrots, peeled and used 乱切法
1/2 White Onion, peeled and quartered
1 Tbsp Butter
2-1/2 Cups Water or Stock
1 Tbsp Cornstarch + 3 Tbsp Water

Salt to Taste
Pepper to Taste

1) Marinate pork with salt and pepper and leave aside for at least 1 to 1-1/2 hours.

2) Heat up a pot, add butter, onions and pork. Add vegetables when the pork starts to browned. Stir fry for about 2 to 3 minutes. Add water, bring to boil then reduce to a simmer.

3) Let it simmer for 45 minutes to an hour. Season to taste and add cornstarch solution to thicken. Serve hot with rice or bread.

Super easy! I wonder what they are teaching for Home Economics class these days.


Mel said...

Hi Rei,

I baked Chocolate chiffon cake and pandan chiffon a few times, it taste good but the top of all chiffon (about 2cm of height) always turn out heavy and not airy but the middle to bottom of chiffon was great, soft and airy. Can you give me advise what is the problem of my chiffon cake. Tks.


Yuri said...

Hey rei, I enjoy stewing meat, esp beef, cos thats about the only meat dd would put into her mouth! to dd, meat must be super soft and virtually "chew-free" lol

Rei said...

Mel : Perhaps you would like to email me to elaborate. The top you are refering; is that the bottom after overturning?

Yuri : Your dd really knows how to eat. By then, the meat has got the most of flavour from the gravy! Yums!

allthingspurple said...

Rei !! I believe we are from the same era!!! ha ha Now I sound old !!

I used to labour miserably at homescience, stitching and sewing part,but love the baking and cooking part, cos my mom don't cook and the housekeeper shoos us out of the kitchen so we don't get to watch. Still love cooking and baking, still hates sewing. ha ha.

can you leave me your email address at my comment box, Rei, and we will catch up?

have a great day today !!

Mel said...

Hi Rei

The top of chiffon that I refering is the top before overturning. Tks for your reply.


Rei said...

Christine : Will do!

Mel : I did encountered this before. 1) My cake was tall and over the tripod, the poor cake touched the cooling grid when overturned. This caused the surface to be squashed under its own weight. 2) The cake shrunk too fast. Difference of temperature of in/out of oven to big.

My remedy for these 2 scenarios. I left the oven door slightly ajar for a minute or 2 before taking the cake out to overturn. HTH :)

Mel said...

Hi Rei

Many Thanks for your tips and speedy reply. I will try it out to achieve prefect chiffon cake.

Take care.


Edith said...

Rei, I used to prepare this dish very often. Our all time favourite when we run out of time. Easy and delicious!

Anonymous said...


i'm 16 and i've been baking/cooking since i was 8. :D chanced upon wokking mom's a while back and somehow linked to your blog. (: since you're wondering what they're teaching in home econs, i thought i'll keep you updated. (: 2 years back, i did spaghetti, fried rice, uhh. macaroni, kebabs, uhh. stuff like that. oh plus agar agar for desserts. the lucky ones could try their hand at caramaling popcorn. baking did muffins and such. yup. hahaha. but for our tests we could choose our own recipes. i did shepherds pie. :D much to do in two years. (:
and just to add, nice going with your blog. and ps. i love the bengawan pandan cake and am going to try my hand at it after my o's which is really soon. (: will approach you if i fail. hahaha. (:

take care
god bless!

Rei said...

Mel : No worries!

E : I swear by simplicity.. eheh..

Dia : Thanks for dropping by. Since 8? No kidding! You started at least 3 yrs earlier than me! :D Thanks for the updates. Looks like they have expanded the menu. I remembered I did steamed yam cake, fried yellow noodles, making bandung drink which I hated. Victoria sandwich sponge. Perhaps these were not exactly the 'in' thing to cook now. Ahahah~~

Anonymous said...

ooohhh i love anything stewed. i think it is a comfort food of some kind.

also i saw your lemon curd recipe and baked rice. fantastic. thank you for sharing.

Cuisine Paradise said...

Wow... i love this dish. It's indeed very Quick and Easy meal... I love this type of dish for busy mum like us. :) thanks for sharing.

Rei said...

Nee : Thanks! I love your baos!

Ellena : Thanks for dropping by. I love the dishes you shared too! Have to find time to try them.