A taste from home
April 19, 2007
Prepared by mom 
"Chue Yoke Phar" or literal translation pork-chop. Is my favorite food.
Ingredients :
1. Pork
2. Potatoes
3. Tomatoes
3. Onions
4. Eggs
5. Some peppers
6. Salt
Method of preparation :
A. Making meat balls :
1. Remove oil & veins from pork.
2. Mince the pork
3. Add an egg or 2 to the minced pork
4. Mix the eggs and minced pork well
5. Add a pinch or 2 of salt
6. Add some pepper & mix well
B. Preparing Potatoes :
1. Remove the skins
2. Slice potatoes
C. Frying potatoes :
1. Fry the potatoes by deep frying
2. Fry potatoes slices until it is golden brown
3. Isolate the golden brown potatoes.
*Tip : Place sewettes to absorb excess oils.
D. Making meat balls :
1. Take item from part A, use a table spoon to represent 1 size of the meat ball.
2. Make sure that the oil is hot, deep fry the meat ball made using the table spoon.
3. Continue step 2, and take golden brown meat ball out.
4. Repeat step 2 & 3 untill the mince meat is finish.
E. Final Preparation :
1. First, remove and start with a clean wok.
2. Slice tomatoes and onions
3. Pour some oil into wok
4. Stir fry the onions until the onion aroma can be scent
5. Place the tomatoes into the wok stir fried but keep an eye on the onions to prevent over cooking the onions. (avoid burn)
6. Place the meat balls and fried potatoes into the wok.
7. Add water to the mix.
8. Simmer the mix until the water boils.
9. Wait for another 5 minutes after boiling.
10. If you wish to make the gravy thicker, you will need to create an emulsion liquid using water & some corn flour.
11. Pour in the emulsion liquid slowly & stir the stew constantly & steadily.
12. Once it reach the thickness which is desired, stop step 11.
13. Ready to be served.
