Pork Bacon Cuts in Garlic Soy Sauce: A Diary of a Pepper Lunch Fan

Let me start by saying that hubby, I and little J have been in and out of Pepper Lunch in most of our weekends for the last 2 months (ok, besides TGIFriday's)... Di naman kami sobrang adik noh? (Are you on drugs? - some Pinoy Joke)

And through it all, I had some nights thinking and dreaming about their Pepper Rice Beef and their irresistible garlic soy sauce (karakuchi), bugging hubby about my idea of trying to make a close copy of it here at home. So when the time comes when there's no budget for Pepper Lunch at least we have something close to it, right? Remember.. Recession!

So, my first attempt: Kikkoman + Water + Garlic Powder. BOINK!

Second Attempt: Kikkoman + Water + Garlic Powder + a little sesame oil. SUPER BOINK!!!

Jam: "Waaaaaaahh! Ayoko naaaaaaaa!!!"

Jam talking to Jam: "Hindi, kaya mo yan! One more time!"


Third Attempt: "Ok, super strong the Kikkoman. hmmm, I have light soy sauce here"

Light Soy Sauce + Water + Garlic Powder.... PWEDE!!!


Me, thinking out loud: "May kulang parin eh!" (something's missing!)


Then all of a sudden, I have thought of adding butter and Ajinomoto and remembered UMAMI.

Ok, Fourth Attempt: Light Soy Sauce + Water + Garlic Powder + Ajinomoto + butter
Pwedeng pwede!!! Yey!!!


So after four attempts, let me share with you the recipe of the garlic soy sauce:

(Without heat first) In a saucepan, mix:

1/2 cup of light soy sauce
1 and 1/2 cups of water
about 4 tbsp of garlic powder
about 1/4 tsp Ajinomoto
about 1/4 tsp of pepper
a tiny pinch of salt and white sugar

***you can make some more. store in airtight container and in the fridge so you can use it anytime you want :)

Put the saucepan on the stove and turn the heat to Medium High and allow the mixture to boil. Turn of the heat after boiling then add 1 tbsp of butter and allow the butter to melt in the hot mixture. Set aside.

For our Lunch today, we had Pork Bacon Cuts (50% of from Rustan's Shang!), stir fried them with some of the sauce, and assembled them around a cup of rice topped with corn, chopped chives and a little butter. I wanted to cook it using our sizzling plate but i was too lazy to reach for it as it was kept at the top most part of the kitchen cabinet. tsk. sigh.

If only i have that electromagnetic plate and induction cooker right here, right now! Oh, not to forget the japanese rice and the special butter! hahaaa!! ;)

So anyways, back to reality. I am at home: I placed the plate in a microwave to reheat and melt the butter, seasoned it with a little more of the sauce and mixed everything together!

Happiness!

To Ms. Cecile and Chef Jeroen, nothing beats the original, of course! If you ever come across this blog entry, I promise I was not one of those folks who stole your sauces and I promise I will always be a Pepper Lunch Fan! ;)


Cheers! :)