Trials of making pasta dishes.

I recently started making pasta dishes both cream based and non-cream too.

Will be posting the recipe soon after a few more tries. :)

Prawns and Clams Aglio Olio

Carbonara with Blue-Cheese

Smoked Salmon pasta with Shitake mushroom cream sauce

Fried Pork cutlets

Here is a very savoury dish that is relatively easy to make. You can have this dish as a main course with fries and mash potatoes + salad; or as part of other dishes (i.e. stir-fry veggies and soup).

Ingredients (serving 4 - 5 persons)

400g of Pork loin (you could buy those already cut into cutlet size or a entire strip)
Butter crackers
2-3 whole eggs
Salt and pepper
Light soy sauce and sesame oil

First thing to do is to wash the pork loin and cut it into cutlet sizes. Depending on your preference, you could have small pieces; or (my preference) to make it into a 'butterfly' shape.

You would need to get a tenderizer and pound the cutlets so that they are nice and tender before we fry them. Remember to tenderize the meat to the extent that they seem flatten and soft; do it to both sides of the cutlet.

Season the tenderized cutlets with salt and pepper evenly and both sides to desired levels. (From my experience, you can use just little pinches of salt.) After coating the cutlets with salt and pepper, put the cutlets into a mixing bowl and add about 1-2 teaspoons of light soy sauce and 1-2 teaspoon of sesame oil (depending on your taste). Mix it evenly so that the cutlets absorbs the soy sauce and the sesame oil. (Using your hands to mix it would be easier and more fun.)

Let the cutlets sit for around 30mins to an hour in the fridge; while you prepare the butter crackers.

I use butter crackers because they have a nice buttery taste to the crackers which will make the cutlets have the buttery crust taste as well. You could use bread crumbs or corn meal as well; and seasoning to taste.

Crush the butter crackers so that they look like bread crumbs. You can use a traditional chilli pounder or a blender. Put the 'crushed' butter crackers onto a flat dish that you can easily coat the cutlet with.

Crack the eggs into a bowl and whisk evenly.

Heat frying pan with oil (enough to cover half a cutlet) over medium heat
Dip seasoned cutlet in whisked egg, then coat the cutlet with butter crackers crumbs on both sides
Place cutlet into frying pan and fry til golden brown

*Use a clean plate with a paper towel on it to absorb the oil.*