The KaiKai Book

INGREDIENTS: 3 tbsp vegetable oil 2 shallots (thinly sliced) 7 cloves garlic (sliced) 3 chilli padi (de-seeded, if desired, and thinly sliced) 450g ground pork 1 tsp sugar 1 tbsp fish sauce 1 tbsp light soy sauce 2 tsp dark soy sauce 2 tsp oyster sauce ½ cup water 1½ cups holy basil leaves COOKING METHOD In a wok over medium high heat, add the oil, shallots and garlic, and fry until fragrant. Add chillies and cook for another minute. Turn up heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up. Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the water. Let it cook until liquid is reduced. Add the basil, and stir-fry until wilted. See more @ http://themeatmen.sg/pork-and-basil-stir-fry/

INGREDIENTS: 1kg pork belly 500g sea cucumber 12 dried chinese mushrooms (soaked) 2 packs baby bok choy Ingredients Marinate: 1 tbsp Lee Kum Kee Premium Oyster Sauce 1 tbsp Lee Kum Kee Superior Dark Soy Sauce 1 tbsp hua tiao wine Ingredients Braising sauce: 1 tbsp oil 2 tbsp Lee Kum Kee Minced Garlic 2 tbsp Lee Kum Kee Minced Ginger 1.2 litres msg free chicken broth 2 tbsp Lee Kum Kee Premium Light Soy Sauce 2 tbsp Lee Kum Kee Premium Dark Soy Sauce 3 tbsp Lee Kum Kee Premium Oyster sauce 1 tsp Five spice powder 25g rock sugar 4 tbsp cornstarch solution

This easy one-pot goulash comes together in under an hour—not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast, the pork becomes melt-in-your-mouth tender in a fraction of the time. We recommend serving this comforting dish over buttered egg noodles with a crisp green salad on the side.

We hope you've been enjoying Gordon's recent recipes - this recipe for spicy sticky pork is perfect this time of year and a great dish for Christmas dinner parties or New Year's Eve.