Friday, April 20, 2012


Hi, I am here again :D This week I am so hardworking, trying out new recipes from those cooking books I bought. The very 1st dish I would like to share is my farourite or maybe is your favourite too " Sweet & Sour Pork ". Normally those family with kids will order this dish from the restaurant when they have thier lunch or dinner. 
I remembered this was my 2nd attempt. The very very 1st was 13 years ago. Hahahaha..... 

Here you go the recipe :

  • 250g pork fillet / pork belly
  • 1 big onion ( wedged )
  • 30g cucumber ( cut into triangles )
  • 20g green capsicum ( cut into triangles )
  • 30g yellow capsicum ( cut into triangles )
  • 30g red capsicum ( cut into triangles )
  • some cornstarch solutions ( for thickening )
  • some tapioca flour ( for coating )
Sauce :
  • 100g tomato sauce
  • 50g chilli sauce
  • 30g plum sauce
  • 300ml water
  • 4 tbsps sugar 
  1. Tenderize the pork meat with mallet, then cut into small pieces. Season with marinade, keep aside.
  2. Heat up oil, coat marinated pork pieces with tapioca flour, deep-fry in the hot oil at high heat until golden in colour & crispy. Dish out, drain well.
  3. For the sauce, Mix tomato sauce, chilli sauce, plum sauce & water, cook over high heat. Add in sugar, stir well, continue cooking for 5 minutes until the sugar is completely dissolves.
  4. Add in big onions, cucumbers & capsicums, toss well.
  5. Thicken the sauce with some cornstarch solutions.
  6. Lastly, add in fried pork pieces, stirring constantly over high heat until well combined. Dish up & serve.

Today, I cooked this for my dinner " Chicken Siyow " Wow, it taste so nice. My kids & hubby love it so much. Do try it. It was from my cooking book that I mentioned it before "Simmering Chicken ".

I am sure you will ask for another bowl of rice with this super yummy chicken. Hehehe.... Here you go the recipe :

Ingredients :

  • 500g chicken ( cut into pieces )
  • 3  blades kaffir lime leaf
  • 4 nos bird's eye chillies
  • 400ml water
Marinate :
  • 20 shallots ( pounded )
  • 5 bird's eye chillies ( pounded )
  • 1 tbsp black peppercorn ( crushed )
  • 1 tbsp coriander powder
  • 2 tbsp tamarind paste
  • 1 tbsp dark soy sauce
  • 2 tbsp rice vinegar
Seasoning :
  • 30g rock sugar
  • 1 tsp salt
  • 1 tsp chicken stock powder
  1. Season chicken pieces with marinate, mix well. Keep in the refrigerator to marinate for 1 hour.
  2. Transfer the marinated chicken in a wok / pot, add in water & rock sugar, bring to boil over high heat. Covered, allow to simmer over medium heat until chicken is cooked & the gravy is almost thick.
  3. Add in bird's eye chillies & kaffir lime leaves, stir well, add seasoning to taste. Serve at once.
Hope you like it. Have A Nice Weekend :D

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