(note: everytime I cook Chinese food I use my eyes and taste to judge; there's really no exact measurement. The following figures are for reference purpose and give you a rough idea on the proportions)Ingredients (for 2 person as a main course)
- 1 to 1 1/2 pound(s) pork. Cubed. You can use "char-siew" pork if you buy it from Chinese butcher, or meat from spare ribs.
- Batter (ratio): 2 Tbps flour + 2 Tbps rice flour + 3/4 Tbp semolina
- Vegetables: diced garlic; cut 1 spring-onion, white part only; diced 1 shallot; diced 1 onion; diced 1 red chilly; sliced 1 carrot; sliced 3 water chestnuts; cut 1 green bell pepper; cut 2 pineapple rings; cut tomato, for big one use half, grape-size use 3 or 4.
- Sauce: juice from 14 oz-size can pineapple (you may not need it all); 1 to 2 Tbps ketchup; 1 Tbp rice vinegar; some cane sugar; two packs (2.8 oz each) of Lee Kum Kee's Sweet and Sour pork sauce. Optional: fish sauce.
- Season the meat with a bit chicken powder (e.g. Herox bouillon, powder type), sesame oil, white pepper, sugar, salt. Wait for 30 mins.
- Heat the oil. Make the batter - mix the dry ingredients with a bit of salt with sugar. Add water until the consistency is similar to that of pan cake.
- Coat the meat with batter, deep-fry in medium-hight heat for 1 or 2 minutes, drain. It's ok if the batter is still white. Don't over-crowd the wok/deep-fryer.
- Deep-fry the meat again, on medium-high heat, until they're gold brown and cooked. Don't over-crowd the wok/deep-fryer otherwise the batter won't be crunchy. Drained.
- In a wok or large frying pan, heat 2 or 3 Tbps of oil, add garlic, shallot, red chilly and onion, fry for 1 min. Add water chestnut, bell pepper and carrot, fry (medium-high heat) until they're half way done. Scoop the food on a plate.
- Use the same wok, on medium heat, add spring-onion, tomato and pineapple, add the sauce, lower the heat after it boiled. Taste and season (sugar, a bit of salt/ fish sauce) if necessary.
- Raise the heat to medium or high, add the vegetables back to the sauce, taste and season again. Add thickening (cornstarch + water) if the sauce is too watering. Add meat but just stir for a few seconds, turn the heat off. Serve immediately.
Lovely vivid colours :)
Beautiful photos, such vivid colors !!!! Well, you must be getting bored with my comments, i always seems to have only one word for you, and that is WOW !!!!
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