07 June 2010

Beef tomato with pork stew

(Not very clear as tomatoes have literally melted away, but still worth posting here as a picture 'sometimes' speaks a thousand words)

Aside from conducting research, delivering lectures and housekeeping, I suppose, in my case, cooking has now been included in the job description for Postdoctoral Fellow & Adjunct Assistant Professor as well.

There are certainly nothing commoner than research and lecturing in academia. However, as a person who believes that everything has its place in a divinely designed way (designed by myself, which should not be questioned), from time to time I have to spruce up the office to make everything shipshape and Bristol fashion. It's for my own good.

A couple of weeks ago, I mentioned to students and assistants working in the same office that beef tomatoes are perfect complement for Chinese-style pork stew, though it's unusual to see tomatoes cooked with pork in Chinese cuisine. No sooner had I put a full stop at the end of the sentence, they asked for a piece of hard evidence—a piping hot, ready-to-eat dish.

Therefore, I spent six hours on Sunday evening cooking a pot of pork stew to demonstrate how well beef tomatoes go with pork and their palates were persuaded today.

Here is a list of the important ingredients, in addition to pork, I used to cook this dish:
  • Veggies: diced beef tomato and diced carrot
  • Herbs and spices: ginger, spring onion, fresh basil, chilli
  • Sauce: Soya sauce, Chinese cooking wine, Chinese black rice vinegar and brown sugar, and of course water
Well, no measurements are given here because I've never tried to measure them up. However, I believe foodies can always discover the quantity of ingredients.

Assistants and students are requesting more, and therefore cooking is now part of my job.

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