Home > Lifestyle > Food > Recipes
Monday August 26, 2013 MYT 6:00:00 AM
Monday August 26, 2013 MYT 7:46:57 AM
by amy beh
Fruit can add flavour and freshness to a cooked dish. – M. AZHAR ARIF/The Star
Incorporating fruit in your cooking will enhance the flavour and freshness of the dish.
Jackfruit In Sweet And Sour Sauce
150g deboned chicken drumstick, cubed
4 pieces jackfruit, seeds removed and halved
4 slices young ginger
½ tsp chopped garlic
1-2 tbsp oil
30g celery, sliced
½ an onion, cubed
30g red capsicum, cubed
40g carrot, cut into desired shapes
2 dried Chinese mushrooms, soaked and halved
¼ tsp salt
1/8 tsp pepper
1/8 tsp sugar
½ tsp sesame oil
1 tbsp tapioca flour
4 tbsp tomato sauce
1 tbsp chilli sauce
1 tsp oyster sauce
½ tbsp sugar
1 tsp black vinegar (chit choe)
Batter (D) – combined
50g plain flour
2 tbsp cornflour
1½ tbsp rice flour
Season chicken pieces with marinade (B) for 20 minutes. Deep-fry in hot oil until golden and crispy. Remove and leave aside.
Dip jackfruit pieces into combined batter (D), then deep-fry in hot oil until lightly golden. Drain from oil.
Heat oil in a wok and sauté garlic until lightly golden. Add ginger and continue to fry for 10 seconds. Put in mushrooms and carrot. Stir-fry well. Add the rest of ingredients (A) and toss well.
Add in combined sauce (C) and cook to a quick boil. Put in prefried chicken and jackfruit pieces. Toss briefly to combine. Dish out and served immediately.
Sticky Pork Chops With Orange Sauce
3 pieces (450-500g) pork cutlets or chops
75g fresh white button mushroom, thinly sliced
½ tsp salt
½ tsp sugar
1 tsp bicarbonate of soda
1 tbsp baking powder
1 tbsp oyster sauce
1 tsp Worchester sauce
1 tbsp cornflour
1 tbsp light soya sauce
2 tbsp chilli sauce
2 tbsp brown sugar
1 tbsp grated ginger
Juice of 2 oranges
1 tbsp lemon juice
1 tsp chopped chilli
1 stalk spring onion, cut into
Use a mallet to lightly pound the pork cutlets. Combine ingredients (A) with 200ml water.
Place pork chops in the mixture and leave aside for at least 30 minutes.
Drain the meat well then season with marinade (B) for four to five hours or preferably overnight in the refrigerator.
Just before frying the meat, add one teaspoon oil. Stir-fry the pork cutlets in a heated nonstick wok until meat is cooked through. Dish out and place chops on a serving plate.
Combine sauce (C) ingredients in a saucepan. Add button mushrooms and cook to a quick simmering bowl. Put in spring onion and chopped chilli. Stir-fry well.
Dish out and pour over the pork chops.
Crispy Prawns With Dragon Fruit Sauce
Adequate corn flour for dusting
Vegetable oil for deep-frying
50g dragon fruit, diced
1 tbsp sesame oil
1 tbsp chopped garlic
1 tbsp minced ginger
2 stalks spring onion, cut into
50ml dragon fruit puree
50ml apple cider vinegar
1 tbsp fish sauce
¼ tsp pepper
Place prawns in a bowl and add combined ingredients (A). Toss to mix then leave aside for five to 10 minutes.
Just before deep-frying toss the prawns in corn flour. Heat oil in a large saucepan over medium heat until hot. Fry the prawns in batches for two to three minutes or until cooked through. Dish out and drain on absorbent paper.
Heat wok with sesame oil, sauté garlic and ginger until aromatic. Add ingredients (B), dragon fruit and spring onion. Return prawns to the saucepan and toss briefly to combine.
Tags / Keywords:
Lifestyle, Lifestyle, Amy Beh, Cook's Nook, cooking with fruit, jackfruit, dragon fruit, orange
Copyright © 1995-2013 Star Publications (M) Bhd (Co No 10894-D)