31 May 2023Servings: 2 ~ 4 Pax
| Ingredients | Quantity | UOM |
| Part A | ||
| Pork Shoulder Butt, Sliced | 200 | g |
| Oyster Sauce | 10 | g |
| Rice Wine | 5 | g |
| Self Raising Flour | 30 | g |
| Corn Flour | 30 | g |
| Cooking Oil for frying | 300 | ml |
| Part B | ||
| Planta | 10 | g |
| Onion, Sliced | 10 | g |
| Garlic, Chopped | 5 | g |
| Chili Padi, Sliced | 1 | pcs |
| Black Pepper Crushed | 2 | g |
| Curry Leaves | 2 | g |
| Seasoning | ||
| Sugar | 5 | g |
| Evapourated Milk | 100 | ml |
| Chili Sauce | 25 | g |
Cooking Instructions:
1. Mix Part A together in a large mixing bowl and set aside for 10 minutes.
2. Heat up the cooking oil in a large wok and fry the pork till golden brown then set aside.
3. Heat up a frying pan and fry Part B till fragrant. Add seasoning and bring to boil.
4. Add fried pork and reduce heat for 2 minutes. Toss well till the pork are evenly coated with the sauce.
