It's been a while I've enjoyed good western meal at hawker centre/food court! I missed the stall at Fengshan hawker centre which serve quite decent one. Not able to travel down there as when I like (I used to reside nearby before my marriage), one way to curb my cravings is to cook it one at home :D The result is obsolutely fantastic! Even my kids enjoyed this western meal a lot as I've adjusted the heat of the sauce to suit their palate :D
Homemade black pepper sauce! yummy!
Recipe source : Famous Cuisine Dec 2012
Black Pepper Sauce
- 1/2 tbsp crushed black pepper (adjusted to suit the kid's palate)
- 30gm onion, diced
- 100gm tomato, skinned and deseeded, finely chopped
- 1.5 tbsp chopped garlic
- 200ml water
- 5 tbsp tomato sauce
- 1 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1/2 tbsp sugar
- 1/4 tsp salt
- 1 tsp dark soy sauce
- Heat 2 tbsp oil in pan, sauté black pepper over low heat until fragrant. Add the onion and garlic, stir fry until aromatic and onion is softened.
- Add in tomatoes and all seasoning, stir well. Add water and bring to boil over high heat. Reduce heat to low and cook for about 10mins until the sauce is slightly reduced. Add in a few tbsp of cornstarch water to thicken the sauce. Remove from heat and ready to serve.
Golden browned chicken chop before drizzle over the black pepper sauce
Black Pepper Chicken Chop
- 2 boneless chicken chop, with skin on (approx 300gm each)
- 200gm onion, thinly sliced
- 2 tbsp tapioca flour
- 1.5 tbsp fresh ginger juice
- 1 tbsp chinese wine
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp pepper
- 1 tsp sesame oil
- Rinse chicken chop and pat dry. Season with the marinade for at least 30mins or longer.
- Mix the marinated chicken chop with tapioca flour.
- Heat some oil in pan to shallow fry the chicken over medium high heat until golden brown on both sides. Dish out and set aside.
- In the same pan, add in the sliced onion and fry until soften.
- To serve : Spoon and fried onion onto a serving plate, line with chicken chop and ladle some black pepper sauce over. Serve at once.
I am submitting this post to Cook Your Books #7 hosted by Joyce of Kitchen Flavours