Grilled mustard pork chop recipe.

I made this for dinner today. It was totally experimental but thank goodness, they turned out delicious!

BF was pleased :)

# – Grilled mustard pork chop.

The ingredients:

  • 350 grams of pork chops (4 pieces)
  • 2 tablespoons of mustard
  • 1 tablespoon of coarse salt
  • 1 teaspoon of chilli powder
  • 1 teaspoon of cinnamon powder
  • 4 cloves of garlic, lightly squashed

# – First, pound the pork chops to sort of tenderise them.

# – To marinade the chops, add two tablespoons of mustard.

# – Add in a couple of dashes of chilli powder.

# – Followed by a sprinkling of cinnamon powder.

# – Throw in a few mashed up garlic cloves.

# – Mix everything up and make sure the chops are evenly coated. Set in the fridge for a minimum of 1 hour.

# – Heat up oil in a griddle.

# – Lay the porks on the griddle for about 3 minutes.

# – Flip to cook the other sides. Also about 3 minutes.

# – Grilled mustard pork chops, DONE!

The chops were juicy with a subtle mustard garlicky flavour to the chops. I served them with garlic cannellini bean mash (will blog about the mash tomorrow) and simple salad of lettuce with cherry tomatoes.

Hate it or Love it Pork Supreme Recipe.

My apologies for the name of the dish. Honestly, I don’t know what to call it. It’s nothing like I’ve ever tasted before and it’s not even a real dish as far as I’m concerned.

I was having a bad case of monthlies (I still am, actually) but dinner needed to be cooked. I opened my fridge and the bottles of hot broad bean sauce and tamarind paste happened to be right in front of me. I couldn’t even muster up the strength to push the bottles away and check out what other ingredients were behind them.

Not to mention, I should have used chicken stock or something but my legs were so wobbly I wasn’t sure if I could stand long enough to dissolve some chicken stock cubes in water so I ended up using apple juice instead. Which, of course was conveniently located right next to the bottle of tamarind sauce.

The result was a dish of tender pork cubes submerged in a rich, flavoursome, sweet and sourish sauce with a bit of heat to boot. Surprisingly quite a lot of depth of flavours for something cooked under the influence of blood loss and pain killers.

For the marinade:

  • 300 grams of pork, cut into cubes
  • 1 tablespoon of corn flour
  • 1 tablespoon of chinese rice wine
  • 1 tablespoon of oyster sauce

For the sauce:

  • 1 tablespoon of hot broad bean paste (dao ban jiong)
  • 1/2 tablespoon of tamarind paste
  • 1 tablespoon of garlic, minced
  • 1 tablespoon of shallots, minced
  • 1 tablespoon of ginger, minced
  • 100 ml of pure apple juice

# – First, marinade the pork for at least 1 hour in the chinese rice wine, corn flour and oyster sauce. Keep chilled in the fridge till ready to be used.

# – In a pan, fry up the minced garlic, ginger and shallots.

# – Add a tablespoon of hot broad bean sauce.

# – Followed by half a tablespoon of tamarind paste.

# – Next, throw in the pork. Stir.

# – Add the apple juice. If you don’t like too much sauce, reduce liquid by half. Stir till pork’s cooked through.

# – Hate it or Love it Pork Supreme, DONE!

The sauce was appetising and wonderful with rice. As the title goes, you may either hate or love this dish. I say this because it’s a very interesting and unique flavour (no, not in a repulsive sort of way hahaha). My best suggestion is to try it out and then decide for yourself.

That said, the next time I make this dish (yes, I’ll make it again), I would make a few changes though. For one, I will cut the pork into thin square slices rather than cubes and brown them in a pan first before chucking them into the sauce…purely for texture & aesthetic reasons.

Have a good week peeps!

Delicious, authentic Terengganu food at Mek-T, Puchong.

Cindy often blogged about her mom’s cooking and I would literally froth at the mouth with envy and longing.

So, when I heard that Cindy’s parents have opened a restaurant, I was ecstatic! At last, Cindy’s mom is sharing her food with everyone else and you and I can get to taste it!

Hailing from Terengganu, a large state on the east of Malaysia peninsular famous for its islands, turtles and petroleum industry, Cindy’s mom offers delicacies from her hometown at the restaurant.

Thanks to Cindy’s parents and in particular, Mrs. Tey, we can now get to eat authentic and delicious Terengganu food right in the middle of Klang Valley.

# – Ladies and gentlemen, Mek-T!

Mek-T has a bright, clean and comfortable ambiance with nicely spaced out tables.

# – Bright, clean and comfortable.

# – If you’re lucky, you might get to be served by the gorgeous Cindy too ;)

# – The partial menu..

# – Laksa Terengganu, springy noodles served with a superb gravy and loads of fresh bean sprouts. Carol ate this and loved it!

# – Laksam, which is by far my favourite dish. Soft, springy homemade noodles served with a coconut mackerel gravy and fresh vegetables. The dollop of spicy sambal gave it a yummy kick.

# – Everything’s served in paper bowls as Mek-T is a restaurant with a fast food concept.

# – Oh, look….the perfect spoon of laksam! Fresh, flavoursome and addictive!

# – The BF digging into his Nasi Sedappp Sokmo, the house special.

# – Nasi Sedappp Sokmo, fluffy basmati rice served with delicious chicken & egg curry with a side of special tangy pineapple sambal. Epitome of comfort food!

# – We also had the Rojak, a sort of local fruit salad. Fresh, crunchy fruits with superb dressing.

# – If you’re up for something a little sweet and savoury, check out the Mek Pau Goreng, pan fried buns with luxurious red bean filling.

# – Of course, you can’t miss out on Terengganu’s most famous dish, the Keropok Lekor. Mek-T’s version is 90% fish meat so you’re guaranteed to be tasting the best Lekor you can get your hands on.

We truly enjoyed ourselves at Mek-T. Although food was quick (it’s afterall a fast food style restaurant), you could really taste that every single morsel was made with fresh, high quality ingredients.

If there’s one less than stellar thing that I have to point out about Mek-T….well, it’s the choice of music played. Cindy…if you’re reading this, can you please get rid off the rempit mat-rock songs please? Hahaha.

Restoran Mek T,
127, Jalan Kenari 23A,
Bandar Puchong Jaya,
47100 Puchong,
GPS Coordinates: N 03 02′ 39.0″ E101 37′ 23.7″
Tel: 603-8071 5707

Business Hours:
Tue – Sun: 11.00am – 9.00pm
Public Holiday: 9.30am – 9.00pm
Closed on Monday