Been quite some time since I posted a recipe with pork. Since I do not have any oriental pork recipes up yet I decided to post this recipe today. Also, I had diced pork with me; perfect for this recipe.
This recipe is a pleasant change from all the hot & spicy dishes I have posted from sometime now. A perfect starter for a fun evening or afternoon. Many of my friends keep asking me to post dishes they can enjoy with their kids. This one will be a hit among all age groups. Plus you can substitute the pork with chicken or lamb or the veggies can substitute this with mushrooms or paneer/cottage cheese. Before I started blogging I had tried the same recipe with paneer & chicken; that turned out superb as well.
The dish is as visually appealing as it’s taste. The different colours & flavours added by the peppers & spring onions. Remember there is no spice added at all. Ginger & the peppers add the subtle spice present in them. 🙂
Ingredients: (Serves 2 -3) Preparation Time: 20 mins (Excludes time for Pork Marination)
Diced Pork – 300 gms
Chinese White Rice Wine – 3/4 tbsp
For the batter:
Eggs – 1 beaten
Cornflour – 2 tbsp
Baking Soda – 1/4 tsp
Tomato Puree – 1/2 tbsp
Cooking oil – 1/4 tsp plus extra oil to shallow fry the pork pieces
Water – as required to form a firm batter
Salt to taste
For the stir fry:
Red Onion – 1 small-sized, cut into chunks
Garlic – 2, cloves, finely chopped
Ginger – 1 inch piece, finely chopped
Bell Peppers – 1/2 cup, cut into small cubes, seeds removed
Spring Onions – 2, cut into 1 inch pieces
Red Wine Vinegar – 1 tbsp
Tomato Puree – 3 tbsp
Sugar/Honey – 1 tbsp
Sesame Oil – 1/2 tbsp
Light Soy Sauce – 1/4 tbsp
Salt to taste
Wash the diced pork pieces & drain well. Transfer them into a small mixing bowl. Add the white rice wine some salt to taste & mix well. Set aside to marinate for 2 hours or if possible overnight in the refrigerator in a zip-lock bag.
In another mixing bowl, fold all the ingredients mentioned for the batter together, adding water gradually to form a stiff batter.
Add the diced and mix well ensuring all the pieces are covered with the batter. If there is any rice vinegar left behind keep it aside.
Heat the oil to shallow fry the pork in a large enough fry pan. Add the batter coated pork pieces to the oil. If any batter is left in the bowl then slowly add the batter over the pieces from the top. Now fry till the batter gets crispy & the pork cooks. The pork pieces turn a light golden brown as shown. You can fry them a little longer if you want the batter to be crispier. Remove the pork from the pan using a slotted spoon and drain on kitchen towels.
Take off the extra oil leaving behind about 1/4 tbsp of the oil & add the sesame oil. When the oil is hot, add the ginger, garlic & sauté it for a few seconds. Next add onions and fry till they turn translucent.
Tip: If you want to spice up this dish then you can add 1/2 tsp of red chilli flakes or add some freshly chopped green chilli’s once the onions turn translucent.
Add 3 tbsp of tomato puree. Mix well. & let the raw flavour of the tomatoes fade away. Add the soy sauce, sugar/honey & red wine vinegar, mix well. Also add any rice vinegar left behind from the pork marination. Now add the fried pork pieces & toss well. Add some salt to taste, remember that the pork was marinated with some salt & the batter also has a wee bit salt. So just add the amount required for the veggies. Once the pork pieces mix well with the veggies add the peppers & the spring onions, without the greens and fry for 30 secs.Toss them around for a minute or two. Turn off the heat.
Note: I have reduced the oil used hence the pork does not look as glazed with oil as most Chinese food does. You can increase the oil used to stir fry & have a nice oil glaze on the dish when you serve it.
Garnish with the greens from the spring onions. If the dish is not sour enough for you then squeeze some fresh lemon juice before you serve.
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Been quite some time since I posted anything oriental.. Makes me feel bad when I see so many ingredients used in oriental cooking lying on my shelf unused.. If you have been following my blog you would know my rendezvous from work with my friends to have Indian Chinese lunches..! Yes, there is something called Indian Chinese.. It’s Chinese dishes altered to suit the spicy Indian palate.. I’ll call this Indian Chinese as this is a bit too hot for those who are not used to eating Chinese food this way.. So do reduce the amount of dried red chilli’s I have used in this recipe to suit your taste..
I so really wanted to have fried rice & some Chinese gravy with it that I did not have the patience to go pick up some chicken breasts & make this. I just used chicken on the bone. I had chicken legs with me.. Hence the pieces look bigger than the ones used normally in curry’s. Please use chicken breasts or curry cut chicken pieces for this dish if you like chicken on the bone.
You may also make this as a starter without the sauce if you wish to. Just skip adding the corn flour mixed in water towards the end.. Instead you can just rub the chicken pieces with some corn flour just before tossing them in the fry pan or wok. You could also add some peppers & spring onions towards the end if you want to eat some greens along with the dish.
The mushrooms add their lovely flavour to the sauce & the Hoisen sauce being a little sweet on the sweet side makes this dish a perfect blend of hot & sweet flavours.. This is my own creation… 🙂
Ingredients: (Serves 2) Preparation Time: 15 mins
Chicken breasts – 300 gms, cut into strips . P.S: I used chicken on the bone as I did want to make a trip to the grocers.
Dried red chilli’s – 5-6, roughly torn, use the seeds as well.I used a variety that really hot, add based on the kind of red chilli’s you have & how hot you want the sauce to be
Garlic – 2 cloves, finely chopped
Red onion – 1 small-sized, finely chopped
Button Mushrooms – 7-8 medium-sized, diced thick
Fish sauce – 1 tsp
Oyster sauce – 1 tsp
Hoisen sauce – 1 tbsp
Light soy sauce – 1 tbsp
Corn flour – 1 tbsp
Black peppercorns (optional) – 1/4 tsp, freshly crushed
Cooking oil – 1 tbsp
Toasted sesame oil – 1/2 tbsp
Tip: If you like the strong flavour of toasted sesame oil, you can use 1.5 tbsp of sesame oil & skip using cooking oil. I did not want the dish to have an overpowering flavour of sesame oil hence mixed cooking oil with some toasted sesame oil.
Coriander leaves (optional) – 2-3 sprigs, finely chopped
Peppers (optional) – 1 small-sized, de-seeded & cubed
Spring onions (optional) – 2, only the greens, finely chopped
Salt to taste
Heat oil in a wok/deep bottom fry pan. Set heat to medium & let the pan get really hot. Now add the oil (Both the cooking & toasted sesame). Next add the chopped garlic & sauté for a few seconds, don’t let them turn brown. Next add the roughly torn dried red chilli’s. Sauté the chilli’s for less than 30 seconds.
Next add the red onions, a wee bit of salt to help fry the onions quick. When the onions turn translucent add the soy sauce. Next add the chicken pieces & fry (If you preparing a starter then make sure you remove excess water from the chicken using a kitchen paper towel & light rub the chicken pieces in some corn starch) . When the chicken begins to turn white add the oyster sauce, fish sauce & hoisen sauce. Mix well. When the chicken is more than halfway done add the diced mushrooms, check salt & adjust. Remember soy sauce also has some amount of salt. Add the crushed black peppercorn if you wish to. Mix well.
If you plan to make a sauce then mix the corn starch well in about 150 – 200 ml water & add it. Tip: Use water at room temperature. Mix well as you don’t want the corn starch to form lumps if it is concentrated in one area. Let the corn starch cook for a couple of minutes. The chicken should be cooked by now. Turn off the heat. If you plan to add peppers & the spring onions, add them & mix well.
Garnish with chopped coriander leaves.
Serve hot with fried rice or noodles of your choice, else even a bowl of steamed rice is a good accompaniment.
If you like this recipe, you may also like – Sweet n Spicy Spinach Chicken – Chinese style, Mango Tango Capsicum Noodles, Burnt Garlic Chilli Fried Rice with Chicken, Prawn Chilli Garlic Noodles, Crabstick Soup etc.
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Tangy food is either loved by someone or hated. I dunno if there is anyone who says it’s alright… people who love it just love it.. & the rest just hate it. There maybe a group who have something tangy based on their mood though.
I love tangy food. Back in school I used to carry fallen raw mangoes from our tree without the knowledge of my parents, as I was not allowed to eat too much of tangy food in the summers, as it leads to an upset stomach & it may cause you to puke. Mangoes are a summer fruit. I lived quite far away from school, so would not return home for lunch, but I had friends who went home for lunch. I would pass these raw mangoes to my other tangy food lovers who went home & asked them to fix up a hot & tangy raw mango salad with it & we would freak out in class with it. 🙂 Miss those days! This recipe sprang up because I missed them raw mangoes, all mango trees back in India would be blossoming with flowers & soon mangoes will be everywhere.
All tangy food lovers will love this for sure.
Ingredients: (Serves 2) Preparation Time: 15 mins
Fine Chinese noodles – 2 nests,
Onion – 1 medium-sized, cut into cubes,
Chilli flakes – 1/2 tsp or more based on your taste
Light soy sauce – 1 tsp
Oyster sauce – 1/2 tsp, Veggies – You can use oyster mushroom sauce instead of this.
Vinegar – 1/2 tsp
Amchur powder/dried mango powder – 1/2 tsp
Garlic – 3 cloves, finely chopped
Ginger – a small piece, finely chopped
Cooking oil – 1.5 tbsp
Coriander leaves – 2-3 sprigs, finely chopped
Salt to taste
Cook the noodles as per the packet instructions. I usually add some salt & a tsp of oil while cooking the noodles.
While the noodles are halfway done, heat a wok or a deep fry pan. Set the heat to medium. Sauté the ginger & garlic for about 30 seconds. Next add the onions & sauté till they turn translucent. As always to accelerate the onion frying add some salt. Add the chilli flakes. Add the soy sauce, vinegar, oyster sauce, the amchur powder – all a minute after adding the onions. Mix well. Let them all blend well. Taste & adjust the salt. Lower the heat.
The noodles would be ready by now. Drain them. Just before adding the noodles, add the capsicum, mix well. Add the drained noodles & mix well. Increase the heat back to medium. Toss the noodles around. Turn off the heat.
Garnish with some chopped coriander leaves. Tip: If you can add some grated raw mangoes & well. 🙂 I wish I had some with me.
Serve hot along with any oriental curry.
Last night a couple of my friends were having a discussion on what kind of food we miss most. There was a huge list of dishes that were brought up. Guess I dreamed of some Indian Chinese food in the night and woke up with this craving for it.
So, I started by making myself some Chicken lung fung soup to begin with and while the soup was simmering, I chopped and readied the ingredients required for some burnt garlic chilli chicken fried rice. Back in India, Indian Chinese food was one of my favourite’s for lunch. Miss all my friends back from work and the lunch escapades we had together.. 😦 Was so much fun… 🙂 Getting everyone away from their desks was a task as we belonged to different teams.
Anyways this fried rice is just as yummy as the one’s you get in any Indian Chinese restaurants. Quite easy to prepare. Just that you need to cook rice to about 80% before you start doing anything else. Since the rice has to cool before the sauce for the fried rice is ready.
You can use any fragrant rice. I used Basmati rice.
Ingredients: (Serves 2) Preparation Time: 15-20 mins
Basmati Rice – 2.5 cups cooked rice, 80% Cooked, in excess of boiling water, strained and kept aside to cool. Tip: Make sure you add some salt and a wee bit of oil to the water when cooking the rice. This is similar to the way you prepare rice for biryani.
Onion – 1 medium-sized, chopped into small pieces
Mix veg – A cup with a mix of green peas along with carrots, beans which are finely chopped
Garlic – 3-4 cloves, finely chopped
Chilli flakes – 1 tsp
Chicken breast – 1 medium-sized, skin removed & chopped into small pieces
Eggs – 2, beaten well
Light soy sauce – 1.5 tbsp
Vinegar – 1 tbsp
Cooking oil – 2 tbsp
Salt to taste
Heat oil in a wok or a deep bottom fry pan. Set the heat to medium. When the oil is hot sauté the chopped garlic till they begin to turn light brown. Now add the chopped onions and fry till they turn translucent. Add some salt to fasten this onion sautéing process. Now add the soy sauce and vinegar.Mix well and fry for a minute. Add the Chilli flakes and fry for another minute. Add the chicken pieces and mix well. Add some salt to taste. Remember the rice already has salt in it. Fry till the chicken absorbs all the flavours and the chicken cooks.
Move all this to occupy one half of the work/fry pan. In the other half add the beaten egg and scramble them. If its difficult to scramble the eggs, scramble the eggs using another fry pan and keep aside before you start the sauce for the fried rice. Once the eggs are scrambled mix it along with the onions and chicken. Fry for a minute so that the eggs absorb some flavour as well. Now add the cup of mix veg and fry it for a couple of minutes. Do not let the veggies get over cooked or lose their colour. Now add the cooked rice. Lower heat. Mix well. Toss the rice around for a couple of minutes so that it absorbs some heat.
Garnish with chopped spring onions if required. I did not.
Serve hot along with any Indian Chinese gravy. I will be posting some Indian Chinese gravy’s soon.
You can prepare veg fried rice the same way, omitting the chicken and egg. For egg fried rice omit the chicken. 🙂
- Red Pepper & Celery Fried rice…. (kelipaan.com)
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- Chicken & Egg Fried Rice (confusedbawarchis.wordpress.com)
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Chinese food is an all time favourite.. Back in Mangalore while growing up there was only one Chinese restaurant. Both my Dad and I are food lovers… we love to try out different cuisines.. having said that we do not eat a lot.. but we enjoy food… There is a famous dialogue in my husband’s family… ” Limitedaagi irbeku…” which is used when wants to convey anything in excess is not good.. the saying is in Kannada… so my dad and I have been following it strictly.. :))
I have used the name Fusion here because it has a South Indian touch to the chilli chicken with turmeric and curry leaves…
Ingredients: ( Serves 2 ) Preparation Time – 20 mins
Chicken – 500 gms
Onion – 1 large diced
Garlic – 3/4 pods finely chopped
Ginger – a small piece, finely chopped
Green Chilli’s – 6/7, slit
Soya Sauce – 3 tbsp
Turmeric powder – 1 tsp
Oil – 2 tbsp
Corn Flour – 1 tbsp
Salt to taste
Curry Leaves – 1 sprig
Spring Onions – 1 sprig, chopped finely (Optional)
Clean and wash the chicken. Cut it to the required sizes. Add the turmeric and some salt, mix well and keep it aside.
Heat oil in a pan… keep the heat to medium. Add the slit green chilli’s and sauté them for a minute or more.. till the oil gets the spice from the chilli’s infused in it.
Add the chopped garlic and ginger and sauté it for about 30 seconds. Add the diced onions next and fry them till they are half cooked. Add the soya sauce and fry for some more time.
Add the chicken pieces and mix well. Add salt to taste. The soya sauce also has some salt so remember this when adding salt, else the dish will turn out to be very salty…
Mix the corn flour in some water and the corn flour mixture to the chicken. If you need gravy.. add more water to the corn flour. Else just a bit to dissolve it. Mix well.
Let the chicken cook. When the chicken is almost done add the curry leaves and mix.
If the spice is not unto your level then add some crushed black peppercorns… and if has turned out too spicy then squeeze some lemon juice to bring down the spice.
Add chopped spring onions if you want to, else some chopped coriander…
Serve hot as a starter. If you have made it with some grave then serve with some fried rice or noodles.
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