Weekend is here again. And I have a 2-in-1 recipe post today.
I had some frozen wild boar so with CNY is around the corner, I need to clear some stuff in the freezer to accommodate new stuff.
The wild boar meat was from my in-laws that they bought from Kapit. I am not so fond of the meat but hubby loves it. The meat is tough so either you let it simmer longer or use meat tenderizer to soften it.
Simmering wild boar
About 300gm wild boar, sliced thickly
1 stalk lemongrass, sliced
1 bombay onion, sliced
4 garlic cloves, minced
2inch ginger, sliced
3 tbsp dark soy sauce
2 tbsp shao xing wine
1 tbsp Chinese white wine
1 tsp sugar
Salt to taste
Half cup of water
Cornflour with water mix
1. Add cooking oil in the wok. Once heated up, slowly add the wild boar in the wok. Brown the meats batch by batch.
2. Dish out the browned meat into a plate. In the same wok, toss in the garlic, ginger, onion and lemongrass. Saute till fragrant.
3. Add the meats back into the wok. Add the dark soy sauce, shao xing wine, white wine, sugar and salt. Stir fried for few minutes before add in the water.
4. Let them simmer for about 30 minutes or till the meat has soften. Lastly add in the cornflour mixture and let it cook for another minute to thicken the gravy.
5. Dish out and serve warm with white rice.
To complement the wild boar, I have this vibrant 3-colours vegetables dish. Nice and crunchy.
French beans, baby corns and carrots
French beans, carrots and baby corns - cleaned and sliced to biteable size
Dashes of light soy sauce
1 tbsp oyster sauce
Salt to taste
Pepper to taste
1. Add cooking oil in a wok. Once heated, add minced garlic and saute till fragrant.
2. Add in all the vegetables and stir fry till soften.
3. Add in light soy sauce, oyster sauce, salt and pepper. Add some water for gravy.
4. Dish out.