Stuffed Tomatoes And Zuchinni In Onion Gravy
From quaypocooks 13 years agoIngredients
- Ingredients for pork pate: shopping list
- 600 gm minced pork of beef shopping list
- 1 cup chopped fennel ( very fine ) shopping list
- 1/3 cup chopped spring onion shopping list
- 1/2 medium size green onion shopping list
- ½ clove chopped garlic shopping list
- ground black pepper and salt to taste shopping list
- Ingredients for vegetable: shopping list
- 2 plum tomato shopping list
- 1 zuchinni shopping list
- 1 cup frozen mixed vegetable shopping list
- Ingredients for gravy: shopping list
- 1 tb olive oil shopping list
- 1/2 ts thick black sauce shopping list
- 1 ts chopped garlic shopping list
- 1 tb chopped onion shopping list
- ¼ cup chopped spring onion (only the green part) shopping list
- ½ chicken stock bullion shopping list
- 1 tb oysters sauce shopping list
- 1/2 ts ground white pepper shopping list
- 1 cup water shopping list
- 1 ts corn flour dissolve in 2 tb water shopping list
How to make it
- Method for making pork pate:
- Pulse blend 1 clove garlic and ½ medium size onion in a small amount of olive oil until almost combined into a spread. Add the blended mixture to a large bowl with the minced pork. Mix with cleanly washed hands while adding finely diced fennel and spring onion. Add salt and pepper to taste. Shape the meat patty into ball, cover and place in the freezer for 1 hour. Take it out of the freezer and put in the fridge till cooking time.
- Method for preparing tomatoes & zuchinni:
- Cut of ¼ of the top of tomatoes and scrap out all the seeds
- Cut zuchinni in about 1 ½ in long each piece and scrap out all the seeds. Boil the mixed vegetables with ½ ts salt in water for about 2 mins, drain and set in the serving plate. Stuff tomatoes and zuchinni with pork pate generously. Heat 1 tb olive oil, add vegetables with the meat side down and fry for about till meat is complete cooked. Take out the vegetables and set them on the serving plate.
- Method for preparing gravy:
- Heat olive oil and fry garlic till fragrant. Add chopped onion and fry till translucent. add water, oyster sauce, chicken bullion and ground white pepper. Lower heat and let simmer for 1 min. Add corn starch mixture to thicken the gravy. Pour the gravy over the vegetables and serve.
- Note:
- if there is balance of pork pate, you can always keep in the fridge and use it for another recipe.
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