Wednesday, October 18, 2006

PAI KUT ONG (SPARERIB KING)



This is an Ang Moh's take on the good Ol' favorite, Sweet and Sour Pork. I first spotted this recipe in the Women's Weekly ages ago. It was a recipe for chicken if I'm not mistaken. The batter and sauce is almost identical except for minor tweaks.





PORK MARINATE

6 Slices Pork Fillet

2 tbsp. Light Soy Sauce

1 tbsp. Mirin

1 tsp. Black Pepper

1 tsp.Sugar

½ tsp. Baking Soda


INGREDIENTS

1 tbsp. Sesame Seeds

3 tsp.Cornflour

1 Egg (Lightly Beaten)

1 tbsp. Worcestershire Sauce

2 tbsp. Tomato Ketchup

2 tsp. Sugar

2 tbsp. Water

Cornflour Starch




  1. Each piece of meat measures about 3"x2"x1/4". Mix the marinade well then massage it into the meat. Leave in the fridge for a couple of hours before use.
  2. Fry sesame seeds in a dry non-stick pan over low flame until golden brown. Set aside.
  3. Coat meat with cornflour. Shake of excess cornflour before dipping into beaten egg.
  4. Drop meat into hot oil and deep-fry meat until golden brown on both sides.
  5. In a separate pan, put in the Worcestershire Sauce, ketchup, water and sugar over low flame. Dissolve the sugar before thickening it slightly with cornstarch. Before serving add roasted sesame seeds and then drop in the pork to coat thoroughly.

1 comment:

Anonymous said...

thanks for sharing.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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