About chocolate, art, friendship and kindness of a long gone age
The travelling soul and winter journeys

The year of the Snake and cooking something new

Photo-12I don't know about you but when I paint a lot my passion for cooking diminishes dramatically and I end up cooking some recipes that I know or I just invent something quickly, without much thinking.

So when I saw a posting on Facebook reminding me that the Chinese New year is today I thought that it's time to celebrate it as well by cooking something new and .... Chinese.

A few months ago I watched Ching-HE Huang's TV program, and loved her style of cooking and the creative recipes so of course I bought her book.

 

 

The recipe I'm going to write about today,  is from her book, "Ching's Chinese food in minutes". 

 In Chinese interpretation, 2013 is the  year of the Black Snake/Water Snake or Black Water Snake which in Chinese mythology  is associated with the element of fire, and therefore is believed to generate positive feelings of light, warmth and comfort. I prefer to stop here on this positive note and believe that 2013  will  bring better gifts to all of us! 

In the meantime do have a look at Ching-He cooking a delicious meal, learn about chillies and read about my sweet and sour pork with a twist! 

 

I really love cooking in a wok .. I find it so versatile and also enjoyable and fun. One can use it not only to cook Indian, Chinese or Thai dishes. I really cook sometimes soups in it or casseroles and the results are lovely. 

But first, here is the list of ingredients for the

Cantonese Style sweet and sour pork  (serves 4 people) 

1Tbsp flour

250 g pork fillet cut into thin / mid size slices

groundnut oil for deep frying (you can use the sunflower oil if you don't have any at hand .. yes the taste is a bit different but still) 

1Tbsp freshly grated root ginger ( I don't peel the ginger and use the skin as well - wash it nicely before use)

1 red pepper cut into chunks

1 green pepper cut into chunks

225 g tinned pineapple sliced and juice retained 

1Tbsp light soy sauce (I usually add more and  i prefer the dark one so it's up to you) 

1Tbsp rice vinegar or cider vinegar 

1/2tsp sugar

sea salt and pepper 

Dust the pork slices in the flour and place them in a wok which is filled to one third of its depth with groundnut oil. Fry the pork for up to 4 minutes and then drain on absorbent kitchen paper. 

Pour the oil from the wok and leave just approx one Tbsp. Return to the heat, add ginger and the peppers and quickly stir for 2 minutes. Add the pineapple and the juice and bring it to boil over a high heat. Season with soy sauce, vinegar and sugar. As always I like to add some extra elements and this time was the juice from one sweet orange. Reduce it and thicken the juice by using arrowroot! Next, return the pork to the wok and stir and toss together until the pork is covered in the sauce. The whole process lasts about 15 minutes. Serve with egg - fried rice. 

Egg fried rice

It's so so easy to make :) and delicious

First of all here are the ingredients:

2Tbsp of ground oil

3 eggs beaten

50 g cooked shrimps

50g frozen peas

400 g basmati rice (cook it before as per the instructions on the packet) 

2 Tbsp light soy sauce

pepper and salt

Heat a wok over a high heat and add the groundnut oil (if you don't have sunflower will do). Pour in the beaten eggs and leave to settle for 2 minutes, then swirl it with a fork to scramble. Transfer to a plate and set aside. Add the shrimps and frozen peas to the wok and stir fry them for 1 minutes. Add some 3 cardamon pods (I love to use cardamon when I cook rice) and the rice and mix well until the rice has broken down.  

Return the scramble egg to the wok, season with soy sauce, sesame oil and pepper.  

And this is about it my darlings ... job done! Enjoy it!  Photo-13

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