Tham Jiak means in some way "love to eat" in Hokkien. I am a Malaysian Hokkien and truly love to eat.

Saturday, January 15, 2011

Newember

N is for November. N is for new.

How apt. Cause November is when I need to start anew. A good friend hybrid this name for me when I wrote that November = new, and then told me I should so write a post on it, which I totally agree. This would be the month of renewal for me, the month where I put back the scattered train coaches back onto the tracks. The rail is still going, the journey have not ended. The destination is important but after all, it is the journey that counts.

New is a very positive word. New signifies birth, like a new born child crying when it got to this world in shock and then marvel at all the sights, sounds and smells around him. From then on a child will grow with curiosity where everything is like anew, everything is exciting, everything seem like a big opportunity for exploration. When was the last time you see things from the eyes of a child?

November - autumn, fall, rainy and cooling, depending on where you are in this world. The old would have to go before the new can come in. November had always been a quiet month for me, it is neither the end yet, no that’s for December, but yet it is definitely neither the beginning of the last quarter of the year. It is normally the month where people take the last opportunity to mellow a little, slack a little and wait for the holidays to come. It is just like how in autumn the trees shed the leaves; here human will shed their burdens. As for me, I am throwing in spring for this autumn. I would shed the leaves and grow new flowers. Flowers bring joy.

Life is a long road of journey, don’t forget to stop and smell the flowers.

****

There was a period of time when I had to take care of my dad after his heart operation and I must say cooking for him at that time is definitely mind-boggling. There are many food restrictions, some medically so and some motherly so. Yes my mother in all her Chinese ways manage to come up with lots of things that a person recovering from operation should not consume, never mind that I insist on a scientific explanation, her because-I-say-so shoots every logic into oblivion.

So armed with limited choices, and after rounds of cooking the usual home cooked Chinese food, I was thinking to cook something new, something that I totally pick out of the air for him. Yes new is the theme we are talking about here. Somehow, with whatever I can forage in my sister’s kitchen and what I had bought beforehand, I manage to whip up a Hainanese inspired pork chop.

I must say though this recipe is the typical example of Chinese cooking, it’s a little bit of this, a dash of that, a sprinkle of those and many, many finger dipping tasting into the hot sauce to come up with the right taste, so all the best if you are to attempt this and may you whip up a pork chop ala your own. So do read the following recipe as a gauge on how you may approach this and you go from there. Let your creative taste buds take charge!


Pork Chop ala Rokh

Ingredients
2-3 pork shoulder in slices
1 big onion
3-4 cloves of garlics

Sauce mix
Lots of splashes of soy sauce
Dash of sesame oil
Few dashes of rice wine
2-3 tbsps of tomato sauce
Mix water to taste

Punch the pork shoulder till soft and tender
Marinade with salt, pepper and mixed spice
Cut big yellow onion and few cloves of garlic into slices
Then mix for the sauce: Soy sauce and rice vinegar (few big splashes), sesame oil (few small splash) and tomato sauce (about 2 tbsps) and water add to taste
Pour in some olive oil and then pan fry the pork chop till no longer pink on both sides. Set aside
Using the same pan, throw in the sliced onions and cook till caramelize, add some olive oil if needed. (Do make sure it is nicely browned and caramelized as this would make or break the dish, google for some instructions if you’re unsure)
Next throw in the sliced garlic and stir fry some more till the aroma fills your nose
Then pour in the sauce mix and bring to boil, at same time start dipping, tasting and add on stuff if needed
Turn off the fire and pour the sauce over the cooked pork chop and voila!

****

Yes I know that newember have come and gone, but why is this post only up in January? Let’s just say in my time of recuperating and time of renewal, I kept this post aside as quite a sacred thought to myself. Now that I have been renewed, I find it liberating to post it up. Do not let my idea of renewal be constraint to November, as I believe many of us takes January for this wonderful ritual. We all need it once in a while, so what’s your renewal for 2011?

3 comments:

Life for Beginners said...

Maybe that's just the thing - Newember, while coined last November, doesn't have to be a month limited to its original moniker but rather a season of renewal that comes when needed, whenever that may be.

I have to say, this fresh year, this two thousand and eleven, seems a pretty good candidate for twelve exciting months of Newember! :D

babe_kl said...

LOL so when would be the next post?? Febnewry???

rokh said...

kenny, twelve months of newember sounds really good

babe, no lo! proven :P

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