I had been trying to make this dish for the longest time, but haven’t done so for the longest time because I couldn’t decide what a cassava was and I didn’t really bother looking it up on the net as well. This root has remained a mystery since secondary school. Now, I am finally thinking about it again. And taking some time to find out more about it.
TGIF for a horrible week that had passed. Now, it’s time to carry out my cooking / baking therapy.
Simple recipes can last a lifetime. Sometimes, when I eat plain rice, I like to eat it plain and simple, without much of a fuss. Having simply-prepared dishes like these pan-fried mackerels could elevate the taste of rice without fail.
This is a very classic Hong Kong dish – baked pork chop rice. The pork chops are coated with flour and seasoning first, then pan-fried till browned and slightly crispy. This is then baked with the rice, together with a tomato gravy and topped with cheese. Once out of the oven, it’s piping hot and cheesy and smells so nice you will want to immediately take a spoon to dig in to it. The rice comes out with a piece of chop and melted cheese – pop that in your mouth and viola! That’s the taste we are all looking for 😀
