Scissors Cut Rice

Yesterday for dinner, Bertram and I ambitiously tried to recreate the Hainanese-style Scissors Cut Rice, but to very limited success.

Dish 1: Pork Rib Curry
Having learnt my lesson from last time, I allowed my pork curry to simmer for a longer while, resulting in softer and juicier pork ribs. First I fried blended garlic and shallots until the nice fragrance came out, then I threw in blended ginger and onions, and fried till they became "dry and toasty", in Mr Pang's words. I next threw in the Curry Powder Cake (a la Rendang Powder Cake from the previous time), fried the mixture for a bit, before throwing the pork ribs (available, amazingly, at Weshop!) and cubed potatoes in. After stirring for a bit, I added 3 cups of hot water, and allowed the mixture to stew for 40 minutes.

After 40 minutes, I added one can of coconut milk, and allowed the mixture to simmer very gently for 20 more minutes. At this point I shrieked, because I'd forgotten to add lemongrass in the earlier stage of frying the spices, and I was pretty upset because we've actually got lemongrass this time.

Stewed a little bit more, added some salt to taste, copped out with a dash of fish sauce because it was somehow pretty bland, and served.

Dish 2: Soggy(?) Cabbage Stir Fry

Garlic slices, fry. Cabbage, fry. Add ikan bilis (dried anchovies) stock, allow to simmer. Add a dash of sesame oil for fragrance, some white pepper powder, throw on some scallion, and serve.

Dish 3: Special Mapo Tofu

Pseudo claypot tofu made on a pan with an assortment of leeks,red onions, celery, white mushrooms

Dish 4: Crispy Fried Eggs (special guest chef, Mr Andrew Lim)

This is essentially frying the eggs in a good unhealthy portion of hot oil such that the eggs start to bubble upon hitting the oil. After the sides start to brown, flip it over and wait a few seconds before removing from heat. Ideally the yolk should still be runny and the outsides crispy and oily. 

Conclusion: Far from any self-respecting Scissors Cut Rice -- we had no time to prepare the starchy black gravy for the eggs and veggies, nor was the curry smooth yet tasty enough. And of course, nothing was really Scissors Cut. But as my Boss likes to say, "in this world, who don't make mistake?"