My hubby ordered a dish of butter cream chicken chop with rice at a KTV and we loved the sauce; it’s heavenly!
All thanks to a stir-fry recipe book that we found a dish on butter prawns and we improvised on it by replacing prawns with pork slices, and marinating the pork the way we like it.

1 palm-sized pork loin, cut into slices
1 tablespoon sesame oil
1 tablespoon huadiao or sherry wine
1 tablespoon soya sauce
2 teaspoons sugar for marinate and 2 teaspoons sugar for sauce
2-3 stalks curry leaves, remove leaves from stalk
1 teaspoon minced ginger
2 teaspoon minced garlic
1 teaspoon fish sauce
2 teaspoon corn flour
2 tablespoons butter
1/2 to 1 red chilli padi, depending on your tolerance for spicy food
1/4 cup evaporated milk

1. Marinate pork slices with sesame oil, soya sauce, sugar and huadiao wine for about 10-15min.
2. Coat pork with corn flour.
3. Heat oil in wok and add garlic and ginger, stir fry for about 10 seconds and add pork slices. Stir fry pork until cook and keep it aside.
4. Melt butter in wok then add curry leaves and chilli, stir fry until fragrant, add evaporated milk to bring to boil.
4. Add sugar and fish sauce, and continue to stir for 1 minute.
Add pork and stir fry to mix sauce with pork, and it’s ready to serve.