Recipes – To Try

Sweet and Sour Pork – from 500 Chinese Recipes, by Contributing Editor Jenni Fleetwood

3 tbsp light soy sauce

1 tbsp Chinese rice wine

1 tbsp sesame oil

1 tsp ground black pepper

1 1/4 lb. pork loin, cut into 1 1/2 inch cubes

9 tbsp corn starch

1 carrot

1 red bell pepper

4 spring onions (scallions)

9 tbsp all-purpose flour

1 tsp baking soda

sunflower oil (for deep frying)

2 tsp. finely grated garlic

1 tsp finely grated fresh root ginger

4 tbsp tomato ketchup

2 tbsp sugar

1 tbsp rice vinegar

1 tbsp cornstarch, blended with 1 1/2 cup water

In a large mixing bowl, combine 1 tbsp of the soy sauce with the rice wine, sesame oil and pepper. Add the pork and toss to mix. Cover and chill for 3-4 hours. Meanwhile, cut the carrots, pepper and onions into shreds and set aside.

Combine the cornstarch, flour and baking soda in a bowl. Add a pinch of salt and mix in 2/3 cup cold water to make a thick batter. Add the pork and mix well.

Separate the pork cubes and deep fry them in batches of hot oil for 1-2 minutes or until golden. Drain on paper towels.

Mix the garlic, ginger, ketchup, sugar, remaining soy sauce, rice vinegar and corn starch mixture in a small pan. Stir over medium heat for 2-3 minutes until thickened. Add the carrot, red pepper and spring onions, stir and remove from heat.

Reheat the deep frying oil and then refry the pork pieces in batches for 1-2 minutes until golden and crisp. Drain and add to the sauce and toss to mix well. Serve solo or with egg-fried rice and noodles.


Tiramisu – from Coffee by Mary Banks, Christine McFadden and Catherine Atkinson

1 cup mascarpone

1/4 cup icing sugar, sifted

2/3 cup strong brewed coffee, chilled

1 1/4 cups double cream

3 tbsp coffee liqueur, such as Tia Maria, Kahlua or Toussaint

4 oz Savioardi (sponge finger) biscuits

2 oz bittersweet or plain chocolate, coarsely grated

cocoa powder, for dusting

Lightly grease and line a 2 lb. loaf tin with plastic wrap. Put the mascarpone and icing sugar in a large bowl and beat for one minute. Stir in 2 tbsp of the coffee. Mix thoroughly.

Whip the cream with 1 tbsp of the liqueur until it forms soft peaks. Stir a spoonful into the mascarpone mixture, then fold in the rest. Spoon half the mascarpone mixture into the loaf tin and smooth the top.

Put the remaining strong brewed coffee and liqueur in a shallow dish just wider than the Savioardi biscuits. Using half the biscuits, dip one side of each biscuit into the coffee mixture, then arrange on top of the mascarpone mixture in a single layer.

Spoon the rest of the mascarpone mixture over the biscuit layer and smooth the top.

Dip the remaining biscuits in the coffee mixture and arrange on top. Drizzle any remaining coffee mixture over the top. Cover with plastic wrap and chill for at least 4 hours. Carefully turn out of the tin and sprinkle with grated chocolate and cocoa powder. Cut into slices to serve. (four servings)


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