CREAMY BUTTER SAUCE

Greetings to a new year! Today, I am going to introduce this Creamy Butter Pork Chop. Well, pork chop is just to finish off the leftover pork chop from our second day's barbecue. It is the sauce that is the star here. In fact, you can pair this sauce with chicken, prawns or any other meat. This sauce is quite often used in Chinese restaurants. I always marvel at how the Chinese embrace western ingredients (in this case thick creamy milk and butter) and make it their dish.

CREAMY BUTTER SAUCE

Ingredients
  1. 50 g butter/marjerine
  2. 1 cup evaporated milk
  3. 1 cup cooking cream
  4. 2 (or less) tbsp sugar
  5. 1/2 tsp salt
  6. 4 cloves garlic, chopped
  7. 3 stalk curry leaves, washed and plucked
  8. 2 bird's eye chilli, sliced finely

Cooking Instruction
  1. Heat up butter in a wok/pan. Saute garlic in butter.
  2. Add curry leaves and bird's eye chillis. Cook until curry leaves release its fragrant.