I hope you all had a great weekend. Ours is a bit longer as we have Bank holiday today 🙂 I have completely forgotten about it last week. And we forgot to tell our aupair today in the morning as well, so poor girl has woken up early and thought that we are all sick and feeling unwell 😀 And as usual after the weekend I have fridge full of leftovers so today was a day of getting rid of them 🙂 I have found as well Halloumi cheese and I love it mainly fried to be honest, together with pak choi and soy sauce. Do you like Halloumi, the squeaky cheese as well?
Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve. Cooking the Halloumi removes all its saltiness and empowers it with a creamy texture. And due to the high melting point it is simply great for frying.
What do you need:
350 g pork meat
200 g Halloumi cheese
baby potatoes (I tend to have 3 – 4 per person)
1 tbsp butter
2 baby pak choi
dark soy sauce
Take a big Wok pan, add vegetable oil and heat it up. In the mean time, slice pork meat and add it into the pan. Fry it until ready. While is meat frying, cut into smaller pieces carrots and Halloumi cheese and add it into the pan. At the end, add pak choi leaves and stir everything together. In the pot aside cook potatoes until soft. When ready, drain them, add butter (and if you have fresh parsley as well) and mash until potato mash is done (you can leave bigger pieces if you like to). Now you have everything ready and you can serve. The dish preparation takes approximately 30 minutes which is amazing during busy days after work 🙂
Vero & little Canito