MAKE IT SNAPPY… AND HEALTHY

Each of th­ese nu­tri­tious recipes by Chef Richard Lee of Ta­ble 24 will yield you a sub­stan­tial meal in just 20 min­utes.

Simply Her (Singapore) - - Beauty News -

Hominy (Mex­i­can Pork & Corn Stew)

Serves 4-6

IN­GRE­DI­ENTS 2.4 litres wa­ter 500g minced pork 1 tbsp canola oil cup red onion, diced cup frozen corn 4 toma­toes, cored and diced 1 gar­lic, peeled cup co­rian­der, roughly chopped 1 tsp cumin 1 bay leaf 2 tbsp salt cup left­over rice (op­tional) DI­REC­TIONS 1 Over high heat, bring the wa­ter to a rolling boil in a large stock pot, then add the minced pork. Af­ter 1min, skim the wa­ter and dis­card the scum. 2 Break up the minced pork by press­ing it against the pot us­ing a wooden spat­ula. 3 Add the rest of the in­gre­di­ents, re­turn the stew to a rolling boil, then lower the heat. 4 Sim­mer for 15-20min, uncovered.

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