Ingredients (serves 4)
1/2 cup (70g) cornflour
1/3 cup (50g) plain flour
1 tsp salt
2 eggs
2 tbs water
500g pork scotch fillet, cut into 1.5cm pieces
Oil, to fry
Steamed rice, shallots and coriander leaves, to serve
Sweet & sour sauce
1 tbs peanut oil
1 green capsicum, chopped
1 carrot, sliced
1 garlic clove, crushed
1/2 cup (115g) caster sugar
1/2 cup (125ml) white vinegar
1 tbs soy sauce
2 tbs cornflour
425g can pineapple pieces in natural juices, drained
Method
1. For the sauce, heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.
2. Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.
3. Combine pork and sauce. Serve with rice, shallots and coriander.
Showing posts with label traditional. Show all posts
Showing posts with label traditional. Show all posts
Thursday, August 20, 2009
Wednesday, August 12, 2009
Beef with Chinese Pickled Mustard
Ingredients:
6 oz. beef (sirloin or round tip), thinly sliced strips
1 package Chinese pickled mustard greens, diced (about 1 to 1.5 cups)
1 T soy sauce
1 T sesame oil
1 T Xiao Shing wine or sherry
1 T oyster sauce
1 T sugar
1 t grated fresh ginger
1 t ground white pepper
1 T cornstarch
1 T Canola oil
Method :-
1. In a small bowl, marinate meat by mixing with pepper, soy sauce, sesame oil, ginger and Shao xing wine. Set aside for at least 10 minutes.
2. Remove pickled vegetables from package and rinse. Set aside to air dry and then dice into 1-inch chunks.
3. Warm Canola oil in a wok or skillet over high heat. Add beef (don't pour all the marinade in at once, reserve some for later) and stir-fry to brown all the sides (about 3 to 5 minutes) then toss in the pickled greens.
4. Add sugar and oyster sauce and blend well. In a small bowl, mix a bit of water with cornstarch to create a slurry. Add this in slowly to your wok to create a gravy to bind all the ingredients together. If your wok is drying out, add more of your marinade or a bit of water or chicken stock.
5. Garnish with toasted sesame seeds.
Makes 2 to 3 servings. Serve with steamed rice.
6 oz. beef (sirloin or round tip), thinly sliced strips
1 package Chinese pickled mustard greens, diced (about 1 to 1.5 cups)
1 T soy sauce
1 T sesame oil
1 T Xiao Shing wine or sherry
1 T oyster sauce
1 T sugar
1 t grated fresh ginger
1 t ground white pepper
1 T cornstarch
1 T Canola oil
Method :-
1. In a small bowl, marinate meat by mixing with pepper, soy sauce, sesame oil, ginger and Shao xing wine. Set aside for at least 10 minutes.
2. Remove pickled vegetables from package and rinse. Set aside to air dry and then dice into 1-inch chunks.
3. Warm Canola oil in a wok or skillet over high heat. Add beef (don't pour all the marinade in at once, reserve some for later) and stir-fry to brown all the sides (about 3 to 5 minutes) then toss in the pickled greens.
4. Add sugar and oyster sauce and blend well. In a small bowl, mix a bit of water with cornstarch to create a slurry. Add this in slowly to your wok to create a gravy to bind all the ingredients together. If your wok is drying out, add more of your marinade or a bit of water or chicken stock.
5. Garnish with toasted sesame seeds.
Makes 2 to 3 servings. Serve with steamed rice.
Monday, July 20, 2009
Chris' Mom Egg Tart Recipe
Ingredients :-
For the pastry:
1 cup icing sugar
1 cup butter
3 cups flour
1 egg, beaten
a dash of vanilla essence
For the custard:
2/3 cup white sugar
1 1/2 cups water
9 eggs beaten
dash of vanilla essence
1 cup fresh milk
Method :-
1. Grease your egg tart moulds very, very lightly.
2. Sift the icing sugar and the flour into a mixing bowl.
3. Add the butter and rub it into the mixture until you get crumbs.
4. In a bowl, lightly beat the egg and then add it to the mixture and start kneading till you get soft, pliable dough.
5. You can start forming small balls and then place them on the moulds and start forming the base using your fingers to push the dough into the mould.
6. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size.
7. Line dough in the middle of tart tins, one by one.
8. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Making the custard
9. Pour the water into a pan and heat it up and add the sugar. Bring to a boil and let the sugar dissolve. Then remove from heat and cool completely. (So that you don’t cook the eggs when you add this to the egg).
10. Place all the eggs in a bowl and beat lightly. Sieve it into another bowl. Add in the milk and vanilla. Stir and mix well. Add into sugar and water mixture. Stir till well combined.
11. You will need to pass it through a sieve again and pour it into the prepared dough.
12. Preheat the oven to 160C. Then you bake the tarts for about 30 minutes or until the egg custard is cooked and not watery anymore.
13. Just insert a toothpick into the custard. If it stands on its own, it’s done.
For the pastry:
1 cup icing sugar
1 cup butter
3 cups flour
1 egg, beaten
a dash of vanilla essence
For the custard:
2/3 cup white sugar
1 1/2 cups water
9 eggs beaten
dash of vanilla essence
1 cup fresh milk
Method :-
1. Grease your egg tart moulds very, very lightly.
2. Sift the icing sugar and the flour into a mixing bowl.
3. Add the butter and rub it into the mixture until you get crumbs.
4. In a bowl, lightly beat the egg and then add it to the mixture and start kneading till you get soft, pliable dough.
5. You can start forming small balls and then place them on the moulds and start forming the base using your fingers to push the dough into the mould.
6. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size.
7. Line dough in the middle of tart tins, one by one.
8. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Making the custard
9. Pour the water into a pan and heat it up and add the sugar. Bring to a boil and let the sugar dissolve. Then remove from heat and cool completely. (So that you don’t cook the eggs when you add this to the egg).
10. Place all the eggs in a bowl and beat lightly. Sieve it into another bowl. Add in the milk and vanilla. Stir and mix well. Add into sugar and water mixture. Stir till well combined.
11. You will need to pass it through a sieve again and pour it into the prepared dough.
12. Preheat the oven to 160C. Then you bake the tarts for about 30 minutes or until the egg custard is cooked and not watery anymore.
13. Just insert a toothpick into the custard. If it stands on its own, it’s done.
Subscribe to:
Posts (Atom)