Category Archives: Malasian dishes

Caramelised Lemon grass Pork Chops


This is an Adam Liaw recipe.  I loved this dish so much. My photo isn’t the best but I will be cooking this again soon so hopefully I remember to get a better picture to do the dish justice.



4 boneless pork neck steaks ( sometimes called pork scotch fillet) about 200g each or 4 pork chops
1 tsp peanut oil or other vegetable oil
Salt and pepper for seasoning

Lemon grass Marinade
2 tbsp soft brown sugar
2 cloves garlic peeled and minced
2 stalks lemongrass, white part only minced
1/3 cup fish sauce
1/4 tsp black pepper
1 tbsp peanut oil, or other vegetable oil

Nuoc Cham Sauce
1 clove garlic
2 red birds eye chilli
Juice of 1 lime (about 50ml)
1tbsp caster sugar
3 tbsp water
11/2 tbsp fish sauce


Place the pork on a chopping board and lightly beat with a meat mallet until about 1 cm thin. If using pork chops, carefully beat around the bone.  Mix together all the ingredients for the lemongrass marinade, pour it over the pork and ensure it is well coated. Marinate for at least 30 mins or preferably  overnight.  

Heat oil in a frypan over high heat.  seat the pork with salt and pepper and fry for about 2-3 minutes each side, or until cooked through.  Add a little lemongrass marinade a minute or two before you remove the pork to further caramelise in the pan.  Rest the pork for 3 minute in a warm place before serving.

For the nuoc cham sauce, pound the garlic and chilli together in a mortar and pestle to a rough paste. Mix together lime juice, sugar and water and taste – adjusting the sweetness and sourness to taste.  Add the fish sauce a little as you go, until the sauce is savoury but still pleasant, without being overpowered by the fish sauce.  Mix through chill it and garlic paste and set aside until ready to use.

Serve with rice.


Adam Liaw’s No. 88 Special Fried Rice

I am a great fan of Adam Liaw and his cooking. I just purchased his cookbook and there is nothing in there that i will not cook. Here is the first tried and tested recipe. I garnished this dish with fried shallots and spring onions just to make it  look pretty – it definitely did not need it. My daughter would squirt tomato sauce over this before she would devour it, funnily enough so does Adam Liaw. Enjoy.
2 tsp peanut or vegetable oil
1/2 brown onion peeled and sliced
2 cloves garlic, peeled and roughly chopped
1 tsp sea salt
150g raw prawns, peeled deveined and split completely in half lengthways
2 Chinese sausages thinly sliced or 100g char siu pork diced
1 carrot diced
1/2 cup frozen peas
6 cups cooked rice
a pinch of white pepper
1 tbsp dark soy sauce
1 tbsp light soy sauce
Heat wok over medium heat, drizzle 1 tsp of oil and add onions, and then garlic. Season with a little salt and fry until the garlic starts to brown.
Add the prawns and chinese sausage and toss for about 30 seconds, then add carrot and peas.  Continue to toss for another 1-2 mins, or until the vegetables start to soften.
Move the content of the work to one side of it, add the remaining tablespoon of oil to the open side and crack in the eggs.  Move the eggs around to break up the yolks and when they are just starting to set, combine the eggs  with the other wok ingredients.
Add the rice, and toss to combine all ingredients, pressing the rice grains to the edges of the work to break up any clumps.  Add the rest of the of the salt,  pepper and soy sauces and fry until the rice is warmed through and free of any clumps. 
Taste and adjust seasoning, and serve.
Tip: You can use rice cooked the day before or if using freshly cooked rice, be careful not to mash-up the grains.