The big sakura bento box contains tamagoyaki (omelet with slices of fish cakes and chopped onion), Peking pork chops, garlic & chili shrimps, kimchi mandu and ebi fry.
The round, pink thingy next to the bento boxes is red bean mochi which I bought from my local Asian store.
Peking Pork Chops
Adapted from Rasa Malaysia
- 500 grams pork tenderloin, cut into bite sized pieces
- 1 egg
- 1 tablespoon cornstarch
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon salt
- 1 1/2 tablespoons tomato ketchup
- 1/2 tablespoon plum sauce
- 1/2 tablespoon chili sauce
- 1/4 teaspoon sweet bean sauce, or Hoisin sauce
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons black vinegar
- 1 1/2 tablespoons sugar
- small pinch of Chinese Five Spice powder, optional
- 2 tablespoons water
- Marinade pork with Shaoxing wine, salt, egg and cornstarch for 30 minutes.
- In a separate bowl, mix the sauce ingredients. Set sauce mixture aside.
- Deep fry the pork slices until golden brown. Set aside.
- Bring sauce to a quick boil. Toss in the deep fried pork slices, stir and coat well with the sauce.
- Sprinkle with toasted sesame seeds.
Garlic and Chili Shrimps
- 500 grams shrimps
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- 1 tablespoons chopped (seeded) chili
- 2 tablespoons Shaoxing wine
- 1 1/2 tablespoons soy sauce
- Sugar and white pepper to taste
- Heat the oil. Add chopped garlic and chili. Stir-fry until fragrant.
- Add shrimps and stir well.
- Add Shaoxing wine, soy sauce, sugar and white pepper.
- Cook for another minute and turn off the heat. Serve.
Happy Chinese New Year to everyone who celebrates it :)! I think the opening theme of the film 'Once Upon a Time in China' suits the atmosphere of Chinese New Year well. Enjoy the music!