The hubby has been indulging in too much glutinous rice dumpling (zongzi) last week so these few days he must eat less carbohydrates.

Today he has monkfish tail wrapped in bacon blanket with lots of salads from my graden.

This is an easy dish so am writing out so everyone can try.

Place your monk fish on top of streaky bacon resting on a bed of fresh fennel.
TIP – Clean off the sinew from the monk fish (if you do not have monk fish any firm white fish will do) 
TIP – Fennel and fish goes hand in hand and compliment each other. If you do not have fennel just use blanched spinach
TIP – Use the back of knife to stretch the bacon out.

Pan seared pork chops with a honeyed whiskey sauce – Some Sundays I do cook Sunday’s lunch to earn brownies points from my boy. I hope one day he will be able to tell my grandchildren “your grandma used to cook this amazing ……. kekekekekekeke

Today I have decided to just pan seared some marinated pork chops. If you brine your pork chops and use hot and fast searing method to cook them there is no such thing as tough meat! Mine was quite tender but don’t take my word for it. Try it. 

However it is best to sear it in a cast iron pan for they can be heated real hot. I literally just let them sizzled for a couple of minute each side. Do make sure your chops are at room temperature and the thickness of your pork chops will also reflect on your cooking time. Rest your pork before serving. 

Marinate pork chops for 3 days with honey, Worcestershire sauce, garlic salts and pepper. Keep your chops in your fridge. Remove and let pork chop rest to room temperature before cooking.

Seared on high heat for 2 minute on each side. Add a drizzle of honey and liquid smoke before removing. 

Remove the pork and add in whiskey and a knob of butter to make the sauce. Do not forget to add in the juice from the rested pork chops.  As the sauce is so flavourful you just need a couple of spoonful to drizzle over the chops.

Par boiled potatoes when you begin to heat pan for your frying. Then pan fry the potatoes with butter, garlic, thyme, salt & pepper to finish.

Just before plating dress your salads leaves with just plain olive oil and balsamic vinegar, salt & pepper.