Memories in the Cooking

I always love Thai cuisine for it's flavours. This Grilled Thai Pork Jowl is also packed with lots of wonderful flavours.  Ingredients: - 600g of pork jowl  - 2 stalks of lemongrass - 4 cloves of garlic  - 2 tablespoons of gula melaka  - 1 tablespoon of oyster sauce  - 1 tablespoon of light soya sauce  - tamarind water (use 1 packet of tamarind)  - 1 Thai green lime - 2 tablespoons of crushed peanuts  - 1 large chili, chopped finely  - few stalks of parsley, chopped  Procedures: 1) In a blender, add lemongrass, garlic, gula mela. Blend until it becomes a smooth paste.  Add oyster sauce and light soya sauce. Marinate the pork jowl with it, overnight.  2) In a hot grilling pan, add a little vegetable oil. Grill the pork jowl, each side for about 5 mins. Set it aside and let it rest.  3) Pour the rest of the marinate into a pan. Add tamarind water and chili. Heat it until it boils. Adjust the taste with salt or sugar if needed. Pour it in a sauce bowl.  4) Add crushed peanuts and lime

Another dish that my elder boy requested for his post-PSLE meal - Foie Gras.  Ingredients: - 4 slices of Foie Gras (pat-dry with kitchen towel) - butter  - balsamic vinegar  - pepper  - salt  - honey  Procedures: 1) In a frying pan, add butter until it is foaming and smoking hot.  2) Add Foie Gras and pan-fry it for 1 mins on each side.  3) Place it on a bed of salad vegetables. Drizzle with balsamic vinegar and honey. Sprinkle it with salt and pepper.