Mummy's Easy Meat, Carrots and Potatoes

My partner referred to this dish as Babi Pongteh. In fact any porky dish I cook, he calls it Babi Pongteh. Haiyah, this fellow ah...

It does look like one of those kiddy dishes, right? I mean the sort of dish that little kids might like. Which I think is true because I loved this a lot when I was in school. It was one of my Mum's dishes that made its regular rounds on our dinner table. It is simple but good food.

I cooked this dish because I had some extra potatoes sitting in the fridge. My vegetable drawer was quite full and I wanted to clear off my stocks before any of it went bad. There were some carrots too and while they were still firm, I better use them. I've had a few instances when my carrots went all soft and were no longer usable. All I needed was meat, onions and garlic, all of which I have on hand.

It was very nostalgic eating a dish from my childhood. And the best part was, it tasted exactly like my Mum's!

Meat, Carrots and Potatoes

Recipe source : Phong Hong

Ingredients :

- 500g pork, cut into bite sizes

- 4 potatoes, sliced

- 2 carrots, sliced

- 1 big onion, sliced (if it is small, use 2 or 3, more onions make for a tastier dish)

- 4 cloves garlic, finely minced

Seasoning (adjust to your own taste) :

- 2 tablespoons light soya sauce

- 1 tablespoon vegetarian oyster sauce

For thickening the gravy  :

- mix 1 tsp tapioca flour/cornflour with 2 tbsp water

Method :

- Heat wok and saute 1/2 of the sliced onions till slightly browned.

- Add garlic and saute until fragrant and lightly browned.

- Add pork and stir fry until it changes colour.

- Add some water to simmer the pork for about 20 minutes.

- Add potatoes, carrots and seasoning. Add some water to simmer (more if you want more gravy).

- When the meat and vegetables are almost tender, add the remaining big onions and continue to simmer until the onions are wilted.

- Add the tapioca flour/cornflour mixture to thicken the gravy.

- Add pepper and adjust seasoning to taste.