What's new? Bak Neng

Main menu ingredients for tonight's dinner. Four dishes made up of:
1. Fried Kembong Fish
2. Stir Fried Sweet Potato Leaves
3. Bak Neng
4. Fried Kacang Botol a.k.a Four Angled Beans



Bak Neng ~ Literally Pork Egg in Hokkien


Ingredients:

350g Minced Pork (I used Pork Fillet / Tenderloin and minced it myself)

4 Eggs

2 stalks Spring Onions - cut into 3cm in length

1 Tbsp Tau Chu



Marinade:
1 Tbsp Xiao Shing Wine
1 Tbsp Sesame Oil
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Garlic - chopped finely (I chose to use already prefried chopped garlic - adds a different flavour to it)

Method:
1. Marinade minced pork for 2 hours at least.
2. Beat the 4 eggs into the marinated mince pork & stir it.
3. Heat wok with 3 - 4 Tbsp Oil. Fry the mince pork omelet. When done, set aside.
4. Add 1/2 cup of water or more and add the 1 Tbsp Tau chu sauce and half of the spring onions. While the sauce is starting to boil, add back the fried pork omelet & cover the wok. Add the balance of spring onions just as you are about to dish it out.

Kacang Botol a.k.a Four Angled Beans

This is an easy veggie dish to prepare. Just cut the Kacang Botol diagonally & fry it with Har Mai & Garlic. For a little spiciness, can add 1 Tsp of Chilli Har Mai (ready made & easily found in your local grocery store) OR sliced Chilli Padi ~ Bird's Eye Chillis. Can add a little water while frying to avoid the wok getting too hot & burnt at the bottom.