Skip to main content
logo
Food Advertising by

Tangy tamarind pork fillet ~ 亚参猪肉片


The tamarind juice in this recipe adds a sweet and sour flavour to the meat along with the aromatic kaffir lime leaves.  Besides adding flavour, the natural acidity of tamarind helps to tenderise the meat and makes the pork fillet more succulent and tender.  The marinade makes a delicious sauce when reduced and this goes very well with plain white rice.




Tangy tamarind pork fillet ~  亚参猪肉片

Ingredients


500 gm pork fillet, cut into bite size
5 Tbsp tamarind juice
1 Tbsp brown sugar
1 Tbsp dark soya sauce
2 tsp light soya sauce
1 onion, sliced
1.1/2 tsp cornflour + 1 Tbsp water to thicken
Kaffir lime leaves, cut thinly
Salt to taste

Method

Season the pork fillet with the tamarind juice, brown sugar, salt, dark and light soya sauce
for a few hours.
Pour all the above into a wok and add 3/4 cup water
Cook on high heat, then switch to medium to simmer till meat is cooked through.
Add in the sliced onions
Add in cornflour mixture, fine tune to taste.
Toss in the kaffir lime leaves.
Dish out and serve.

***********


Comments

  1. This comment has been removed by a blog administrator.

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Scallion Oil Chicken ~ 葱油鸡

From Spring Onion pancake , I'm sharing with you a Scallion or Spring onion chicken dish today.  This is more or less like a poached chicken dish except that it's laden with a sauce of scallion oil, chicken broth and Chinese wine.  This dish can be served as it is or chilled in the fridge before serving, Scallion Oil Chicken ~   葱油鸡 Ingredients 2 whole leg chicken, approx 600 gm 4 to 5 stalks of spring onions Ginger, sliced and minced 1 Tbsp Shaoxing wine 6 Tbsp vegetable oil Light soya sauce, salt and a bit of sugar to taste Method Season the chicken with some salt, set aside. Cut out the spring onion bulbs, some to put in the pot and some to make the oil. Chop up the rest of the green part of spring onions. Add the minced ginger into the chopped spring onions, add some salt, mix well. Bring some water to the boil, just enough to cover the chicken, add in the spring onion bulb d three slices of ginger and a teaspoon of salt. Once boiling,

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle. I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more! Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish), Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually ,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwr

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.