You can say I am obsessed with the visual when it comes to food. It is not just about our mouths, but the feasting of our eyes.

I love collecting unique cutlery and enjoy plating food in them.
A few of my friends share my sentiment.
We are always on the lookout for beautiful cutlery to add to our collections.
It gets to the point that we made a pact that if we see each other buying another plate, we will slap the other person around (LOL)

In my house, cutlery will differ according to what is served.
Don't get me wrong, I am far from being a snob; I just feel that serving food with appropriate and attractive cutlery is part of an enjoyable dining experience.

And any food that arrives in a clay pot is very appealing to me.
I get excited with the sizzling sound and like that the clay pot helps to retain the heat of the dish.

It gives the "impression" that the food is super delicious, and most of the times; it is.
Indeed, our cutlery can change our perception of foods.

This braised tofu and roast pork dish is typically a Zhi Char dish. Roast pork is used here for it smoky flavour to the dish, and the vegetables are braised to soak up the aromatic sauce.

What I like about this dish is I can toss in any braising vegetables (mostly to use up what's in the fridge)

This is a popular one pot dish that exhales rich, aromatic flavour and great with rice.
Even better the next day, i.e. if there's any balance left at all.




You will need:

200gm roast pork
1 block of tofu (hard version), pan fried
10 slices of carrots
150gm of cauliflower, cut
1 stalk of celery, sliced
2 tablespoon oil
2-3 cloves of minced garlic
1 cup of water

Seasoning
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
dash of pepper
dash of Chinese cooking wine (optional)

Thickening (optional)
1 tablespoon of corn flour
2 tablespoon of water


Method:

1. Heat up the clay pot with 2 tablespoons of oil and add in the minced garlic.
2. When garlic is lightly brown, toss in the roast pork and continue to stir fry till fragrance.




3. In goes the carrot, 2 mins later, add in cauliflowers and tofu.  Add the seasoning and water, cover the clay pot and simmer till the carrot is soft.


4. Toss in the celery, add the dash of Chinese wine.
5. Thicken the sauce with cornflour mixture (optional). Done!




Cooks' Note
1. I have cooked this dish with can button mushroom, dried shitake mushroom, french beans
2. You can go completely vegetarian by just cutting out the roast pork.