Our whole family (and other families too) loves Mama's Giniling, a ground pork dish. The classic version is one with diced carrots and potatoes. Of course, our mother likes to keep us on our toes and whip up different versions of her giniling, version 2 and version 3 being documented before.
The two versions here, v.4 and v.5, may be part of what could be called the lap cheung series. ;D
(We still had lap cheung leftover from making Lap Cheung-Cilantro Rice, one of the components for our Dimsum Seafood Trio.)
v.4 consists of ground pork (of course), lap cheung, diced "fried tofu" (they're sold as "fried tofu"), leeks (including the greens) and garlic. The usual soy sauce too.
Happy together in the pan.
Even happier on rice.
These two versions were drier than the classic, more like (finger quotations here) "stir-fries".
v.5 looks so nice and golden in the sunlight. It has ground pork, lap cheung, bok choy, tomatoes and garlic. And hey, is that a lone floret of gai lan (Chinese broccoli) there?
As you can see, Mama's ginilings are only limited by the stuff that need to be used up. =)
No requisite shot on rice this time.
v.4 and v.5 done.
Who knows what Mama's future incarnations of giniling will be.
Mama's Silkie Chicken ("Dyong Kwe")
Mama's Philippine-style Fruit Salad
Mama's Cilantro Beef Shin
Mama's Black Peppercorn Shortribs
Mama's Fish Head Soup
Mama's Giniling, v4 and v5
Mama's Ampalaya (Bitter Melon)
Ma-Kut (Pork Bone) Soup
Saturday, September 13, 2008