CanHOPE is a non-profit cancer counselling and support service provided by Parkway Cancer Centre, Singapore.
Recipes
Sambal Minced Pork with Pasta
SERVES 6-8
20g dried chillies, soaked in hot water, and drained
200g shallots, peeled
20g belacan (shrimp paste), toasted (See the Glossary, page
180, for instructions on how to do this.)
9 candlenuts
4 tablespoons canola oil
13 cloves
garlic, peeled, and finely sliced
2 stalks lemongrass, trimmed, and bruised
5 kaffir lime leaves
250g minced pork
4 tablespoons coconut milk
2 litres water
1 teaspoon of salt, plus a bit extra for seasoning to taste 500g
wholewheat pasta (Any shape works, but I like spaghetti best.)
2 eggs, lightly beaten
15g sweet basil leaves, finely sliced 10g mint leaves, finely sliced
DIRECTIONS
- Put the dried chillies, shallots, shrimp paste and candlenuts into a blender and blend to a smooth paste. Set aside.
- Heat the canola oil in a frying pan over medium heat and cook the sliced garlic till light brown and crispy—about 10 to 15 minutes. Remove the garlic with a slotted spoon and set aside.
- In the same pan, fry the blended paste for 10 minutes. Lower the heat and add the lemongrass and kaffir lime leaves and continue cooking for 15 to 20 minutes, stirring constantly. Add the pork and coconut milk and continue cooking for another 10 to 15 minutes. Season to taste with salt and remove the lemongrass and lime leaves.
- Pour the water into a large pot. Add 1 teaspoon of salt and bring to a boil. Add the pasta and cook to your desired doneness. Keep stirring frequently, otherwise the pasta will stick to the bottom of the pot.
- Meanwhile, reheat the pork mixture, making sure most of the oil has been removed. When the pasta is done, drain and immediately add to the pork sambal, tossing till well mixed. Take the pan off the heat and add the eggs, sweet basil and mint, and continue stirring until you see that the pasta is well coated with the mixture.
- Divide into individual plates, sprinkle with the crispy garlic and serve immediately
Other Notes:
The pork mixture can be frozen and reheated either on the stove or in a microwave oven. To freeze, make the recipe up to the third step.
Once the cooked pork mixture has cooled, freeze in small portions.
To use, thaw and start the recipe from the fourth step, carrying on through to the end.
More Healthy Eats
Wall of Hope
IN MEMORY OF Testing Archie Andrews IN HONOUR OF You fought hard my dear. You did well! Nicole I’M A SURVIVOR Diagnosed breast cancer in 2010, mastectomy was done, undergone chemotherapy, radiotherapy and also oral. Lucky to have so many friends and family members around me, who gave me so much hope and encouragement. Also attended the CanHOPE support group, where we shared experiences during the sharing session. I also assist to set up Line Dancing sessions for cancer patients since 2011 till now. Stay happy and positive. Patricia Tham Lai Kuan IN MEMORY OF Those we have lost IN HONOUR OF All Survivors. Continue the fight! IN HONOUR OF Jamilah A. I’M A SURVIVOR Cancer very disruptive!! Turned my life upside down. From a focused and down-to-earthperson, I became someone lacking in confident, confused and full of emotions. I hated theword “Strong”. “Be strong”, “Stay strong”, “You are strong”, “Thought you are strong”, blah,blah…. Never an easy journey!!But when you trust, submit and be a true slave to the only ONE, things will get easier. Seekhelp. Make authentic decision for yourself and no one else. Never give up HOPE!! Rose