Learned the recipe during my Chinese New Year visiting couple days ago. One of my dad's favorite dish and definitely doable, but off course it takes effort and the result is definitely worth the effort spent. Hard work is always rewarded handsomely. I simplify some of the way to do because, let's face it, I don't have maid and just now my kitchen really looks like a WW III casualties...
Ingredients:
Opor:
350 gr minced pork
150 gr minced chicken
6 eggs
700 gr shallots - thinly sliced and deep fried, then cooled
50 gr cheese - cubbed
1 carrot, divide by 10, keep the length (to be inserted later)
2 eggs - for egg wash
Corn flour - keep it at your side
Seasoning: pepper, salt sugar
Sauce:
1 onion, sliced thinly
2 carrots, julienned for sauce, keep aside
Seasoning: tomato sauce, oyster sauce, cooking wine, balsamic vinegar
Side dish:
100gr green beans - cut large, microwaved 1min
2 tomatoes - sliced per your preference
How to:
Opor:
1. On the mixing bowl, add in pork, chicken, fried shallots, eggs. With your hand, mix everything until it's firmed. If not firmed, you can cheat by adding the corn flour bits by bits until you get the consistency good enough to make a meatball.
2. Add on cheese and seasoning, mix well until cheese and seasoning spread evenly.
3. Mould the mix into a sausage like shape and insert the carrot inside (total mix should give you about 7-9 piece). Alternatively, make small patties.
4. Steam the opor until well done. It should take about 30-45 min with traditional steamer pan. Over steamed lead to a very dry texture. Then cool the opor.
5. On a wide bowl, add 2 eggs, beat lightly, set aside.
6. On a sauce pan, pour in cooking oil halfway. This should be enough for deep fry the opor.
7. Take opor, drenched it into the egg and deep fry until golden brown. Repeat for all.
8. Deep fry the left over egg wash for additional side dish.
Sauce:
1. On a pan, heat up butter mix with olive oil. When it's hot enough, add in onion, cook until soft and fragrant.
2. Add on carrots and cook until carrots are half cooked.
3. Add in seasoning and water for gravy. Thickened it with corn flour. How thick is your sauce depends on your preference.
Assemble:
1. But the opor and pour in the sauce and add the side dish on the side.
2. Great to eat with bread, mashed potato, and best eat with rice.
Tips:
1. Don't over-fry the shallots. My opor came out dark because of this.
2. If you feel that you've add in too much eggs (oops), cheat by add in the corn flour.
3. Don't try to cheat on the fried shallot by using the ready made one. My aunt looked at me in disbelief when I suggested that and yes, it makes the difference.
Ingredients:
Opor:
350 gr minced pork
150 gr minced chicken
6 eggs
700 gr shallots - thinly sliced and deep fried, then cooled
50 gr cheese - cubbed
1 carrot, divide by 10, keep the length (to be inserted later)
2 eggs - for egg wash
Corn flour - keep it at your side
Seasoning: pepper, salt sugar
Sauce:
1 onion, sliced thinly
2 carrots, julienned for sauce, keep aside
Seasoning: tomato sauce, oyster sauce, cooking wine, balsamic vinegar
Side dish:
100gr green beans - cut large, microwaved 1min
2 tomatoes - sliced per your preference
How to:
Opor:
1. On the mixing bowl, add in pork, chicken, fried shallots, eggs. With your hand, mix everything until it's firmed. If not firmed, you can cheat by adding the corn flour bits by bits until you get the consistency good enough to make a meatball.
2. Add on cheese and seasoning, mix well until cheese and seasoning spread evenly.
3. Mould the mix into a sausage like shape and insert the carrot inside (total mix should give you about 7-9 piece). Alternatively, make small patties.
4. Steam the opor until well done. It should take about 30-45 min with traditional steamer pan. Over steamed lead to a very dry texture. Then cool the opor.
5. On a wide bowl, add 2 eggs, beat lightly, set aside.
6. On a sauce pan, pour in cooking oil halfway. This should be enough for deep fry the opor.
7. Take opor, drenched it into the egg and deep fry until golden brown. Repeat for all.
8. Deep fry the left over egg wash for additional side dish.
Sauce:
1. On a pan, heat up butter mix with olive oil. When it's hot enough, add in onion, cook until soft and fragrant.
2. Add on carrots and cook until carrots are half cooked.
3. Add in seasoning and water for gravy. Thickened it with corn flour. How thick is your sauce depends on your preference.
Assemble:
1. But the opor and pour in the sauce and add the side dish on the side.
2. Great to eat with bread, mashed potato, and best eat with rice.
Tips:
1. Don't over-fry the shallots. My opor came out dark because of this.
2. If you feel that you've add in too much eggs (oops), cheat by add in the corn flour.
3. Don't try to cheat on the fried shallot by using the ready made one. My aunt looked at me in disbelief when I suggested that and yes, it makes the difference.
No comments:
Post a Comment