Category : International Cuisine
Author : Ger
Hits : 4790
Date : 04/01/2005
1/2 k. of ground lean pork1 large onion, finely chopped1 tbsp. of finely chopped garlic1 medium-sized carrot, finely chopped3 tbsps. of soy paste1 tbsp. of brown sugar1 tsp. of salt1/2 tsp. of ground black pepper1 egg, beaten4 pcs. of tawpe (bean curd sheets)1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste1-1/2 c. of cooking oil
Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.For the sweet-sour sauce :3 tbsp. of vinegar (you may need more if using mild-strength vinegar)6 tbsp. of sugar1 tsp. of salt1/2 tsp. of chili sauce (Tabasco is ok)1 tbsp. of tomato paste1 tbsp. of cornstarch1 c. of watersesame seed oilIn a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour and bring to a boil. Remove from heat. Add a few drops of sesame seed oil. Pour over fried fish. Serve at once.
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