Tuesday, May 24, 2011

Cashew Chicken

 Tami and the kids wanted another meal cooked outside on the wok.

2 lbs boneless & skinless chicken breast (cut into small cubes)
1 cup cashew nuts
1 green bell pepper, (cut into small square pieces)
5 or 6 slices ginger
1 onion (cut into small square pieces)
1 package stir fry vegetables
1 teaspoon baking soda
2 teaspoon corn starch
2 teaspoon rice wine
1 tablespoon shrimp sauce
3 teaspoon soy sauce
6 tablespoons water
3 dashes white pepper powder
2 teaspoon sugar
2 teaspoon rice wine
3 teaspoon sesame oil
Salt to taste
  1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
  2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
  3. Mix the sauce together and set aside.
  4. Heat up a wok with 2 tablespoons of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
  5. Add another 2 tablespoons of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
  6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
  7. Add in the cashew nuts and do a few quick stirs then the vegetables.
  8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice. (I made a nasi goreng (fried rice) to go with it)

Wednesday, May 18, 2011

Sweet and sour pork

1/2 lb. pork tenderloin (cut into bite size pieces)
1 green bell pepper (cut into pieces)
1 red bell pepper  (cut into pieces)
1 yellow bell pepper  (cut into pieces)
2 onions (cut into wedges)
1 can pineapple chunks
4 carrot sticks (chopped)
bunch of dried peppers ( I used fresh ones here)
1 can baby corn
1 clove garlic (finely chopped)
1 cup sliced almonds
Oil for frying

1 teaspoon dark sweet soy sauce
1/2 teaspoon corn starch
1/2 teaspoon rice wine
2 eggs
1 teaspoon plum sauce
1 teaspoon shrimp paste
1 teaspoon hot sauce

1/2 cup water
1 teaspoon garlic powder
1teaspoon each salt and pepper (I used Tony's)
1 cup. all-purpose flour
2 teaspoons. corn starch
1/2 teaspoon baking soda
5 teaspoon cooking oil
1 small pinch of salt

3 tablespoons tomato ketchup
2 teaspoon plum sauce
2 teaspoons dark sweet soy sauce
1 teaspoon Chinese rice vinegar (transparent in color)
1 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon shrimp paste
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Cut the pork tenderloin into pieces and marinate with the ingredients for 30 to 60 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Chop vegetables and set aside until ready 
When the pork is well-marinated, transfer the pork pieces into the flour and seasonings and make sure they are well coated. Add the cooking oil into the wok enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up the wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and other vegetables and pineapple pieces. 

Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. 

Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.