Both of the following two dishes contain the same ingredients, with the exception of cilantro in the second photo. However, the first photo looks more appetizing.
Why is that?
I thought I share a few tips on how to best present the food that you spent hours preparing.
Tip 1: Use an attractive dish to display your food. Jaden of Steamy Kitchen is great at “dressing” her dishes. Tonight, I scoured around my kitchen looking for a platter or dish to display dinner. Finally, I used earthenware’s lid. Yes you read right, I turned the lid upside down and used it as a bowl to hold the food.
Tip 2: Always try to use a garnish to tie back to your dish. This is a tip that I learned from an article written by L from Still Life With. Since the dish I made tonight was slow cooked with shallots, I garnished with a few slices of fried shallots.
Tip 3: Put condiments in a smaller container and display that with the dish. Sliced colorful chilies in a small clear bowl stand beautifully on a pair of chopsticks, a trick I learned from Rasa Malaysia’s article on Penang Char Hor Fun.
Tip 4: Use a clear platter or dish to display your food art. In the following photo, the platter had Asian prints all around and it became a competition with the food itself for attention.
The recipe is as follows:
Taiwanese Ground Pork with garlic and shallots
1 lb ground pork
1 teaspoon vegetable oil
4 tablespoons minced garlic
1 (3 ounce) package fried shallots (can be found at any Oriental grocery store)
2 cups water
1/3-1/2 cup soy sauce
1 tablespoon sugar
1 tablespoon rice wine
1 teaspoon five-spice powder
1/2 teaspoon black pepper
1/2 teaspoon msg (optional)
Brown pork in skillet until cooked; drain off oil and set aside.
Add vegetable oil in a pot over medium-high heat.
Saute garlic for 1 minute.
Add pork and shallots, stir a few times.
Add water and the rest of the ingredients, bring to a boil.
(Lee Ping’s note: I added a couple of chopped shitake mushrooms.)
Reduce heat, cover and simmer for 45 minutes, stirring a couple of times.
Uncover and cook for 15 more minutes.