Thursday, March 17, 2011
Tan Tan Pork Udon
No bentos this week. Spring break for Lil P. We had the entire week planned, starting with Whale Watching, Lil P's baseball practice, and camping at a cabin on Monday, then Tuesday would be beach, Lil P's baseball game, and go to watch a basketball game. But everything went sour that afternoon, Lil P wasn't feeling well and end up with a low fever that night. He maintained 99-100 degrees the next day, only today he's back to normal temperature but still not feeling himself. The week is almost over. What a way to spend spring break huh?
Because I was busy taking care of him, and trying to study at the same time. I didn't have much time to post anything. This is what I made last week for me and Mr. P.
Tan Tan Pork
2 tbs olive oil
2 cloves minced garlic
1 tbs minced ginger
1 tbs diced onion
1/2 cup ground pork
1 tsp chili pepper (or more to your spicyness)
2 tbs shoyu
2 tbs sake
2 tbs Sugar
1 tbs sesame oil
dash black pepper
1) heat oil, add in minced garlic, ginger, and onions, cook on medium heat.
2) Add in ground pork and cook until brown.
3) Add in chili pepper, shoyu, sake, sugar, sesame oil, and a dash of black pepper.
I didn't make the broth that comes with the noodles because I didn't have all the ingredients. I just follow the udon package (oriental flavor) instruction, used half of the seasoning from the package then place the tan tan pork, asparagus, and mandoo on top. Mr. P likes it alot even without the Tan Tan broth, which consists of chicken stock, chili bean sauce, sesame paste, shoyu, and sugar.
Here are some pictures from Whale Watching, sandcrabbing, and scenary at Bellows beach. (and that is the best pic I got from the whale the whole 2 hours we were out at sea...)