Yummy Sweet & Sour Pork

This evening, I am craving for sweet & sour pork. 

Yummy Sweet & Sour Pork

1. 3 lbs Boneless Pork Loin, cut into cubes size, marinade 30 minutes with 4 Tbs Soya Sauce, 6 egg yorks, 1/2 cup of corn starch, 2 Tbs sesame oil, 1 tsp sea salt.
2. Mixed 3/4 cup of corn starch with 3/4 cup of flour
3. Oil for deep fry
4. 1 bulb of garlic, minced
5. 2 Tbs ginger, minced
6. 1 yellow onion, sliced
7. 1-2 cup of small sliced of pineapple
8. 3 Roman tomatoes, sliced

9. 1 1/2 cup of carrot, thinly sliced/peeled
10. 1 1/2 cups of rice vinegar
11. 1/2 cups of water
12. 1 Tbs corn starch, mixed with 2 Tbs water
13. 1/4 cup of sugar
14. 2 Tbs soya sauce

How:
a. Mix #2 with #1 before deep fry.  Fry till golden brown in medium high heat, about 3 minutes. Dish out and set aside on a wire rack/paper towel.  Cook in several batches, spread out and do not overcrowded.
b. Brown #4 & #5, add #9 peeled carrot, #6 & #8, cook for 5-10 minutes, add #7, #10-14, stir & simmer till thicken
c. Put #a to the deep fryer again and scoop up & drip on a wire rack/paper towel.
d. Put #c onto a serving plate and pour #b on top of #c
Yummmmy!

Yummy Chicken Chop

Have to try a new recipe.  I checked Emeril's New New Orleans cooking cookbook: Paneed Chicken with Creamed Garlic Potatoes.  I just have to try it.  In Malaysia, we just call it chicken chop.  Again, I changed the recipe somewhat, for I was not going to rush out and get the of herbs ingredients listed, just have to do what I have.

1. 2 1/2 lbs of boneless chicken thigh, pound with wooden mallet (hammer) to thin piece, 1/4" thick and seasons with 6 tsp of Emeril's Creole Seasoning*.

2. A plate of 1/2 cup flour

3. Mix 1 egg and 1/2 cup of milk in a soup bowl

4. Mix in a soup bowl, 5 oz crackers, crushed them in a Zip lock bag, 1/2 tsp dried thyme, 1/2 tsp dried basil, 1/2 tsp dried parsley leaves,  1/2 dried oregano, 1 cup grated Pepper Jack Cheese


How

a. Put each piece of chicken on #2, next #3, then #4.
b. Put 6 Tbs olive oil on medium heat frying pan, saute the chicken chop till golden brown.
c. Serve with mashed potatoes and spinach salad
Yummmmmmmm
Serve 2 Adults and 2 Young Adults

It does look burnt.  So, do not cook on high.  If you do, watch them.


*http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe3/index.html

On June 27, 2011
I tried the boneless pork loin, cut them into 1" thick.  Yum...as well.

Boneless Pork Loin