Deep Fried Eggplant

Deep frying gives the eggplant a golden color and a crispy texture in this easy to make eggplant recipe. Indeed, juicy meat inside won't leave you hungry.

Prep time: 15 minutes.

Cook time: 20 minutes.

Utensils:

Wok, colander, bowls, kitchen paper.

Makes 10-15 portions of deep fried eggplants, serves 3 as a side dish.

Ingredients:

2 eggplants

2 egg white

14 oz./400 g ground pork/or Paneer if vegetarian

7 oz./200 g shrimp, peeled, cut into bite-sized pieces

2 tbsps.chopped scallion

2 tbsps.minced fresh ginger

5-10 tbsps.vegetable oil

2 tbsps.flour, mixed with 4 tbsps.water in a bowl.

Seasonings:

2 tsps.light soy sauce

1 tsp.sesame oil

2 tsps.chicken essence

1 tsp.ground black pepper

1/2 tsp.Shao-Hsing rice wine, or dry sherry

1 tsp.sugar, or to taste

1 tsp.salt, or to taste

Directions:

1. In a mixing bowl, gently combine ground pork, egg white, shrimp, scallion, ginger, and all the seasonings together, stir clockwise 15 minutes.

2. Slice eggplant according to P1, try not to cut off the end of each slice (P2).

P1
P2

3. Use a spoon to fill ground pork mixture into each eggplant slice (P3). Coat lightly with flour/water mixture (P4).

P3
P4

4. Add 5-10 tbsps.vegetable oil in a wok, turn on heat to medium, when hot, deep fry each eggplant for 4-5 minutes, or until golden (P5). Drain well in a colander and dry the excess oil on kitchen papers.

P5

5. Remove to a plate, let cool 3 minutes, serve warm with ketchup if desired (P6).

P6

Vegetarians can fill it with mashed Paneer(Cottage cheese)

Spicy Cucumber Red Pepper with Meat Stir-fry

The terrific combination of cucumber, red pepper and meat are here, this great recipe only take you 15 minutes to cook, and it is really nutritious.

Prep time: 10 minutes
Cook time: 5 minutes

Utensils:

Wok, bowl, plate.

Serves 2
Ingredients:

200 g / 7 oz. pork
1 cucumber, cut into 1/2-inch length small cubes
1 red pepper, seeded, cut into 1/2-inch length small cubes
1 tbsp. chopped scallion
1 tbsp. minced ginger
1 tbsp. garlic clove
2 tbsps. vegetable oil
2 tbsps. chili bean sauce
1 tbsp. light soy sauce
1 tbsp. rice wine, or dry sherry
2 tbsps. cornstarch
1 tsp. salt, or to tatse
1 tsp. white sugar

Directions:

1. Cut the pork into 1/2-inch length small cubes, combine with 1 tsp. salt, 1 tbsp. rice wine, and 1 tbsp. cornstarch in a bowl, let marinate for 10 minutes.

2. Mix 1 tbsp. light soy sauce, 1 tbsp. cornstarch, 1 tsp. white sugar, and 1/2-1 cup water in a bowl for sauce.

3. Heat a wok over high for 1 minute before you add 2 tbsps. vegetable oil, when hot, add pork cubes, stir fry over medium high heat until white (P1).


P1
4. Add 2 tbsps. chili bean sauce, scallion, ginger, and garlic, saute until aromatic.

5. Put cucumber and red peppers back, keep cooking over medium high heat for about 2 minutes (P2).

P2
6. Swirl into the sauce we made at step 2, stir briefly to mix everything together (P3).

P3
7. Serve hot (P4).

P4

Stir-fry Pepper Pineapple with Meat

A great recipe when you want to impress guests – green pepper stir-fried with meat, pineapple, onion, ketchup, and other Asian seasonings.

Prep time: 5 minutes

Cook time: 8 minutes

Utsnsils:

Wok, bowl, plate.

Serves 2

Ingredients:

3.5 oz./100g pork, cut into small cubes

1 green pepper, seed, diced

1 onion, peeled, sliced thin

1/2 cup pineapple chunks

1 egg white

1 tbsp.cornstarch

7 tbsps.vegetable oil for deep-frying

Seasonings:

2 tbsps.ketchup

1 tbsp.Chinese rice wine, or dry sherry

1 tbsp.white rice vinegar

1 tbsp.white sugar

1 tsp.salt, or to taste

Directions:

1. In a mixing bowl, combine the pork cubes with 1 egg white and 1 tbsp.cornstarch, mix them well and let sit for 5 minutes (P1).


P12. Heat 5 tbsps.vegetable oil in a wok over medium heat, when it is shimmering on the bottom and very hot, but not yet smoking, reduce to low heat, add the marinated pork, deep fry until golden (P2).


P23. In a separate bowl, combine all the seasonings together, whisk to mix well for the sauce later.
4. Preheat a wok on medium heat for 30 seconds before you add 2 tbsps.oil, then saute onion slices and diced green pepper for a while, pour the sauce over them, toss gently once or twice as you cook (P3).


P35. Add the cooked pork and pineapple chunks back to them, then stir briefly to mix everything together.

tamarind pork

ingredients

50g tamarind pulp
250ml hot water
2 large onions, quartered
4 garlic cloves, crushed
3 whole dried chillies, soaked in hot water
120ml peanut oil
¼ teaspoon ground turmeric
1 tablespoon shrimp paste
700g pork, cut into 3cm chunks

method

Prepare the tamarind first. Add the hot water to the tamarind and soak for a few minutes. Use a fork to mash up the pulp and strain through a sieve to remove any fibres or stones.

Using a pestle and mortar, pound the onions, garlic and dried chillies until they resemble a rough paste. Heat the oil in a saucepan and cook the onion paste for 15-20 minutes. When it has caramelised and turned reddish brown, add the turmeric and shrimp paste. Use a wooden spoon to break up the shrimp paste and stir through the mixture.

Add the pork and cook over a moderate heat until any liquid that has come out of the pork has evaporated. Keep stirring to avoid burning the onions. Pour in the tamarind liquid and bring to the boil. Reduce the heat, cover and simmer for 45-60 minutes.

Check at regular intervals to make sure the gravy has not dried out. Add a little more water if necessary. Check the pork, it should fall apart easily. Season with a little salt if you wish.

serves: 4
cooking time: 60-80 mins

Sweet and Sour Pork

 The secret to this amazing recipe lies in the sauce. Instead of using the white vinegar, we are using apple cider vinegar. I find that this goes much better with the pork than normal vinegar, but I love just about any sweet and sour sauce. Another thing I love about sweet and sour dishes are the vegetables. Speaking of vegetables, instead of using tomatoes I decided to throw in some sliced celery instead and I thought it made a great edition to the dish.

Ingredients:1 pound pork butt (cut into 1 “ cubes)
¼ cup white sugar
1 teaspoon salt
1 teaspoon soy sauce
1 egg white
2 green onions (chopped)
1 quart vegetable oil (for frying)
½ cup cornstarch
Vegetables-
1 tablespoon vegetable oil
3 stalks celery (sliced)
1 green bell pepper (sliced)
1 medium onion (cut into wedges)
white sugar (to taste)
salt (to taste)
Sweet and Sour Sauce-
1 cup water
¼ teaspoon salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8oz) can pineapple chunks (with juice)
2 tablespoons cornstarch
¼ cup water

Cooking Instructions:
Step 1: Put cubed pork in a bowl, and season with 1 teaspoon salt, ¼ teaspoon sugar, and 1 teaspoon soy sauce. Mix in the green onions and egg white. Cover, and put in the refrigerator to marinade for at least 1 hour. When finished dust chicken with 1/2 cup of corn starch until evenly coated. 
Step 2:  Heat 1 quart of oil to 375 degrees in your deep fryer or wok. Fry pork in oil until evenly browned (should be about 10 minutes per batch). Drain on paper towels.

Step 3: Heat a tablespoon of oil in your wok over medium heat. Stir fry celery, onions, and green peppers, cook until tender. Season with sugar and salt – remove from pan and set aside.
Step 4: To make the sweet and sour sauce- In your wok (or saucepan) mix 1 cup of water, ¼ teaspoon salt, ¾ cup sugar, 1/3 cup apple cider vinegar, ¼ cup ketchup, and ½ teaspoon soy sauce. Bring to a boil, and stir pineapple chunks with juice. Return to a boil and mix 2 tablespoons of cornstarch in ¼ cup of water to thicken the sauce. Cook until thick and well blended. In a bowl pour sauce over fried pork, and add vegetables and mix well. 

Stuffed Peppers / Punjene paprike

INGREDIENTS

14 large peppers*

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STUFFING

1 kg beef mince

0.5 kg pork mince

1 small bulb of garlic, finely chopped or crushed

2 eggs

1 mug of rice (uncooked)

a small bunch of fresh parsley

some bread crumbs

a little oil

salt, pepper,

vegeta (optional)

For Tomato sauce

• 500 g tomato juice (strained tomato juice)
• 40 g lard
• 40 g flour (all purpose)
• 20 g sugar
• 100 g sour cream (optional)

 1. In a pot melt lard and sauté flour until brownish. Add tomato strained juice, salt and sugar. Add water if needed.

II. Prepare the peppers

• Now prepare the peppers. Wash them, and remove the core and the seeds. See photo below.

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III. Stuffing

•  Mix the ingredients for the stuffing together in a bowl. Adjust the seasoning.

 

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IV. Stuff the peppers

• Stuff the peppers with the mixture, but do not overfill.

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V. Assembling and cooking

• Place the peppers in a pan, with the opening pointing upwards (see photo below).

• Pour the tomato sauce over the peppers. Simmer for 2 – 2.5 hours. Add some flour mixed with water to thicken the sauce to the desired consistency.

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• Serve with boiled potatoes, or mashed potato.

NOTES

* If you are using large peppers, allow one per person per serving. If you’re using small peppers, allow 2 per person per serving. We got 14 servings out of these peppers.

** We normally make it in advance.

Suggestions

You can use beef mince only. Can add cubes of pancetta to the sauce.

Why not use a mixture of your favourite spices to spice up the mince? I might do that myself, although there is nothing wrong with going simple, and enjoying the tastes of the meat, and the vegetables just the way they are!

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