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Sweet
and Sour Pork with Capsicum
(cooking time 9 minutes, Serve 5)
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sssSSH...Grandma said:
Crispy
pork with the wine aroma is the attraction of this dish.
Some may not like the
smell of pork. There are many ways to reduce the smell:
Marinate with rice wine or dry sherry.
Marinate with ginger juice, garlic powder or a mixture of them
Cook with spices like
cinnamon, cloves, black pepper
Marinate with
soy sauce
Cook with beans, tomatoes, potatoes, onion.
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Ingredients
- 400 g pork
- 1 tbsp rice wine
- 1 tbsp
soy sauce
- 1 big onion, diced
- 1 carrot, diced
- 1 capsicum, diced
- 1/2 cup
corn flour
- (A):
- 6 tbsp
chicken stock
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2 tbsp rice vinegar
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1 1/2 tbsp sugar
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2 tbsp
soy sauce
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1 tsp sesame oil
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4 tbsp tomato sauce
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Method
- Dice pork,
marinate with 1 tbsp rice wine
and
1 tbsp
soy sauce for 2 hours.
- Drain dry. Dredge
the pork with 1/2 cup
corn flour
- Heat 1 cup oil till
very hot. Deep fry the pork
till golden. Take out to
drain dry the oil.
- Keep
1 tbsp oil in the wok,
stir fry,
over high heat, the vegetables for 2
minutes.
- Add in (A),
bring to boil.
- Add in pork and
switch off the fire.
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Spicy Spare Rib in Beer
Cook time 8 minutes, serve
6 |
Ingredients
3 long spare ribs, chopped
into 10 cm lengths
3 tbsp beer
(A) marinating ingredients:
1/2 tbsp chili powder
1/2 tbsp chopped garlic
1/2 tsp Chinese 5-spice powder
1 tbsp
soy sauce
1/2 black pepper
1 tbsp Chinese rice wine
1 tsp salt (to marinate last)
(B) 1 egg yolk
11/2 tbsp
corn flour
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Method
Marinate ribs with (A) for 30 minutes.
Heat 1 cup oil. Dip each rib in yolk, then in corn flour. Add to medium hot oil and fry for 6 minutes.
If the ribs are dry due to frying, remove all the oil and
cook on medium heat, with 3 tbsp water till almost dry.
Lastly add 3 tbsp of beer, cook on high heat till almost dry.
Dish out, garnish and serve warm.
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Ingredients
- 2 tbsp peanut oil
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500 g minced pork
-
1 big onion, minced
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3 pips garlic, minced
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1 stalk chopped parsley
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3 tbsp plain flour
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5 water chestnut,
chopped coarsely
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1 tsp mixed herbs
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1 egg, beaten
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3 fresh chilies, chopped
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Pork-ball
delight
(cooking time 5 minutes, serve 6)
Method |
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Mix thoroughly all
ingredients.
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Divide in 15 equal
portions and roll each into a round ball.
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Coat each with
bread-crumbs and deep
fry in hot oil.
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Drain dry over
absorbent papers.
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Serve hot with
chilli sauce, tomato sauce, or
curried mayonnaise.
sssSSH...Grandma said:
The crunchiness of water chestnut adds to the 'uuuM...' of the dish.
Chili con carne
Chili
con carne is described as a dish of well-seasoned and well-cooked beef
and pork
with chili pepper.
cooking time 20 minutes, serve 4
Method |
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Ingredients
-
200 g minced beef
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200 g minced pork
-
1 tin baked bean
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3 big onions, chopped
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1 tin tomato puree
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2 tbsp peanut oil
(A) Make a Paste
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2 tbsp chili powder
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1 tsp
cumin powder
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1/2 tsp aniseed powder
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salt, pepper, sugar to
taste
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1 tbsp water
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Heat oil. Add onions
and cook till soft.
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Add meat and fry
over medium heat, breaking into smaller pieces while stirring. Fry
till golden.
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Add seasoning paste.
Fry for 3 min.
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Add tomato puree and
baked beans and simmer for 15 minutes.
Serve hot with rice, bread, buns or crackers.
Belly pork
with chili
(cooking time 25 minutes Serve 4) |
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Ingredients
-
300 g belly pork ,
slices
-
3 tbsp thick
coconut
milk
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2 tbsp preserved soy
beans, chopped finely
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2 fresh red chilies,
chopped
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6 pips garlic, chopped
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3 shallots, chopped
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1 cm young ginger
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1 1/2 cup water
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Method
1. Heat coconut milk
over medium fire till oil and residue form, stirring well.
2. Leave oil in
the wok but dish out residue for later use.
3. Add garlic, shallots
and fry till golden, add chili, ginger
and preserved soy
beans.
4. Add paste (A),
keep stirring till fragrant.
5. Add pork, stir
fry briskly for 3 minute, then add the coconut residue.
6. Add water.
Cover pan and simmer till pork is tender and gravy is thick.
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