Sweet n Sour Pork

Ingredients:-

250g pork neck meat

Corn flour for coating

Oil for deep frying

Potato starch

100g Sarawak pineapple, diced
50g green capsicum, diced
50g zucchini, diced

Meat seasoning:

Five spice powder (according to taste)

Salt (according to taste)
Sugar (according to taste)

1 egg

3 tbsp corn flour

Sauce seasoning:

30ml tomato ketchup

60ml water

45ml rice vinegar

4 tbsp sugar

1 - 2 preserved plum, mashed and remove seed

Method:-

1) Cut pork into bite size pieces. Marinate with seasoning for 30 - 60 minutes.

2) Coat marinated pork evenly with corn flour before dropping into well heated oil for deep frying. Fry till pork pieces turned golden brown. Set aside.

3) Mix all ingredients for sauce in a bowl. Mix well.

4) Add a little oil to pan and give the vegetables a quick fry. Add in pineapple and pour in the well mixed sauce. Bring it to a boil.

5) Add in all the fried pork pieces. Coat all pork pieces well with gravy.

6) Slowly add in potato starch to thicken the sauce.

Note:-

1) If not sure what meat to get, just head to your regular butcher and ask for pork for this dish. They will know what to get for you.

2) Deep frying can take up quite a bit of time especially if preparing in big portions. Hence, deep frying can be done in advance.

3) When thickening the sauce, note not to add too much starch at one go. Add potato starch pinch by pinch till it reaches a consistency you prefer.

Cheddar Cream Cheese Cake

INGREDIENTS:-

125g cake flour
1 tsp double action baking powder
100g caster sugar
125g salted butter, cold
75g cream cheese, cold
125g eggs, lightly beaten

60g shredded cheddar cheese


INSTRUCTIONS:-

1) Sift cake flour into a large bowl. Add in sugar and mix well.
2) Rub cold butter and cheese into the flour mixture until mixture resembles cookie dough.
3) Using a hand whisk, stir in beaten eggs slowly. Adding about 1/3 of the eggs at a time. Mix till batter is smooth.
4) Pour in cheddar cheese and mix well.
5) Divide batter into cupcake cases and bake at 160C for about 30 minutes.


NOTES:-

1) Cupcake cases = 60 x 44 mm. Make 6 - 7 cups with 80g batter in each cups.


[adapted recipe from Anna Chan, Sugar Inc.]