Stuffed Tomatoes and Zuchinni  In Onion Gravy
By: Quay Po Cooks
Published: Sunday, October 3, 2010 - 7:01am

Ingredients




600 grams minced pork of beef
1 cup chopped fennel (very fine)
 cup chopped spring onion
1/2 a medium size green onion
1/2 clove chopped garlic
1/2 teaspoon ground black pepper 
1/2 teaspoon salt
2 wholes plum tomato
1 whole zuchinni
1 cup frozen mixed vegetable
1 tablespoon Ingredients for sauce: olive oil
1/2 teaspoon thick black sauce
1 teaspoon chopped garlic
1 tablespoon chopped onion
1/4 cup cchopped spring onion (only the green)nn part)
1/2 cube chicken stock bullion
1 tablespoon oysters sauce
1/2 ts ground white pepper
1 cup water
1 tablespoon ts corn flour dissolve in 2 water

Preparation

1 To make pork pate. Pulse blend 1 clove garlic and ½ medium size onion in a small amount of olive oil until almost combined into a spread. Add the blended mixture to a large bowl with the minced pork.  Mix with cleanly washed hands while adding  finely diced fennel and spring onion. Add salt and pepper to taste.  Shape the meat patty into ball, cover and place in the freezer for 1 hour.  Take it out of the freezer and put in the fridge till cooking time. 2 To prepare the tomatoes and zuchinni. Cut of ¼ of the top of tomatoes and scrap out all the seeds. Cut zuchinni in about 1 ½ in long each piece and scrap out all the seeds. Boil the mixed vegetables with ½ ts salt in water for about 2 mins, drain and set in the serving plate. Stuff tomatoes and zuchinni with pork pate generously. Heat 1 tb olive oil, add vegetables with the meat side down and fry for about till meat is complete cooked.  Take out the vegetables and set them on the serving plate. 3 Method to prepare onion gravy. Heat olive oil and fry garlic till fragrant. Add chopped onion and fry till translucent. add water, oyster sauce, chicken bullion  and ground white pepper and salt.  Lower heat and let simmer for 1 min.  Add corn starch mixture to thicken the gravy. Pour the gravy over the vegetables and serve.


Note: if there is balance of pork pate, you can always keep in the fridge and use it for another recipe.