Sour Plum Pork Nuggets (酸梅豬肉塊)

Ingredients

500g belly pork meat (mini slices), 1 pc Japanese cucumber (cut into cubes), 1 onion (quartered), 1 chilli (wedges), Pineapple (cubes), Oil for deep-fry

Marinade

1 teaspoon soy sauce, pepper to taste

Frying flour

(mixed in separate bowl)

4 tsp corn flour, 3 tbsp kentucky flour, 1 small pinch of salt

1 egg (light beaten)

Sauce

(mixed in separate bowl & set aside)

3 tbsp plum sauce,1 tbsp tomato ketchup, 2 tsp chinese rice vinegar (transparent in colour), 1/2 tsp soya sauce, 1 tsp corn starch, 3 tsp sugar, 3 tbsp water

(sauce ingredients up to individual taste)

Method

Marinate pork cubes with the marinade for 5 minutes. When the pork well-marinated, transfer the pork pieces into the beaten egg and well coated with flours. Then deep-fry until golden brown. Remove and drain from oil.

Heat wok with two tbsp oil in a wok; stir-fry the chilli & onion. Stir fry until you smell the peppery aroma then add in the cucumber, pineapple. Stir in the sauce till thickeners, transfer the pork into the wok and stir well with the sauce. Dish out & serve with steamed rice.

Fried Tofu with Minced Pork & Prawn

A while I didn't upload any new dishes.

Today I would like to share something simple and nice for serving rice.

The area I stay is not ease to get fish paste that why I come out this minced pork & prawn.

Let's look at the ingredients for this dish.

10 pcs square fried Tofu, cut into half & remove a portion of the center.
150g minced pork meat
100g minced prawn meat
Garlic, chopped
Oil for pan-fry

Marinade:
1 tsp soy sauce, 1 tsp corn flour, 1/2 tsp pepper, 1 tsp cooking oil & ½ eggs

Sauce (mixed in separate bowl & set aside)
1 tsp soy sauce, 2 tsp corn flour, a pinch of pepper & salt, 1 tbsp Oyster sauce, 1 tsp sugar, 3 tbsp water

Method
Mix & Marinate the minced pork & prawn with the marinade for 10-15 minutes. When the pork and prawn well-marinated then fill the fried Tofu and then pan-fry until golden brown. Remove and drain from oil.

Heat wok with two tbsp oil in a wok; stir-fry chopped garlic until light brown, then stir in the sauce till thickeners, transfer the Fried Tofu into the wok and stir well with the sauce. Dish out & serve with steamed rice.

Sweet and Sour Pork (咕嚕肉)

My mum use to cook this Sweet and Sour Pork when I was young during the festive celebration. We called “咕嚕肉” or “Go Lou Yuk” in Cantonese dialect. Most of the kids like this dishes because of the flavoursome sweet and sour sauce.

It’s not about the technique of stir-frying or the use of the freshest ingredients to master this dish. The soul of this dish is the sweet and sour sauce. I will share with you how to cook this.

Let’s go thru the ingredients,

500g belly pork meat, cubed

100g Japanese cucumber, cut into wedges

1 medium size tomato, quartered

1 onion, quartered

1 chilli, cut into wedges

1 clove garlic (finely chopped)

1 piece fresh/canned pineapple ring (cut into small pieces)

Oil for deep-fry

Marinade

1 teaspoon soy sauce, 1/2 teaspoon corn flour, 1/2 tsp Chinese five spice powder

Frying batter

(mixed to form a thick batter in separate bowl)

125ml water, 75g plain flour, 1/2 egg (light beaten), 1 teaspoon cooking oil, 1 small pinch of salt

Sauce

(mixed in separate bowl & set aside)

1 1/2 tbsp tomato ketchup, 1 tsp plum sauce, 1/8 tsp Chinese rice vinegar (transparent in colour), 1/2 tsp soya sauce, 1 tsp oyster sauce, 1 tsp corn starch, 1 tsp sugar, 2 tbsp water

Method

Marinate pork cubes with the marinade for 15-20 minutes. When the pork well-marinated, transfer the pork pieces into the batter and make sure they are well coated and then deep-fry until golden brown. Remove and drain from oil.

Heat wok with two tbsp oil in a wok; stir-fry chopped garlic until light brown, then follow by the chilli & onion. Stir fry until you smell the peppery aroma then add in the cucumber, pineapple & tomato. Stir in the sauce till thickeners, transfer the pork into the wok and stir well with the sauce. Dish out & serve with steamed rice.