Sweet and Sour Pork

Ingredients: 
300g Lean Pork Shoulder 
1 tsp salt 
2tsp sugar 
a little pepper 
1 tbsp cooking wine 
1 cucumber 
1 medium onion 
2 tomatoes 
1 capsicum 
2 wedge of pineapple 
½ tsp vinegar 
3 tbsp tomato sauce 
1 tsp chilli sauce (optional) 
½ tsp sesame oil 
½ cup water 

5tbsp cornflour 
1 egg white 
Cooking oil for deep frying 
½ tsp cornflour, blended with 2 tbsp of water 

Method: 
1) Clean and cut pork into 2cm square, 1 cm thick. Season pork with salt, pepper and wine. Leave pork to season for at least 30min. 

2) Skin cucumber, remove the soft centre, cut into cube. Cut onion into segments, quarter tomatoes, remove seeds, remove seeds from capsicum and cut into irregular 2cm pieces. Mix together the sugar, vinegar, tomato sauce, chilli sauce and sesame oil with water for gravy. 

3)Add egg white into season pork. Heat cooking oil for deep frying. Roll seasoned pork pieces in dry cornflour and deep fry in hot oil till cooked and crisp. Drain off oil and set aside. 

4)Remove oil from the wok. Add 1 tbsp oil in the wok, fry onion for a while, add capsicum, tomatoes and cucumber pieces, stir fry for a minute, pour in the gravy in 2). Thicken gravy with cornflour mixture. Then add in the fried pork cubes and stir till pork are coat with gravy. Turn off heat at once. Serve warm.

by Jennifer

Sweet and Sour Fish

This recipe is taken from "Delicious Asian Food", ISBN: 962-593-851-6.

Sweet and Sour Fish

Ingredients:

1 kg grouper, cleaned and scaled
1/2 teaspoon salt
40 g rice flour
500 ml oil

Sauce:

125 ml tomato ketchup
1 1/2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon garlic chilli sauce (one can purchase it in any asian shop)
1/4 teaspoon salt
1 teaspoon cornstarch
125 ml water
2 tablespoons oil
60 g onion, cut into small wedges
1/2 green bell pepper (capsicum), cut into rings or wedges
1 medium fresh red chilli, deseeded and sliced
4 slices canned pineapple, cut into wedges
1 sprig corriander leaves
5 spring onions, cut into finger lengths

Method:

1. Rub salt into fish, the coat it with rice flour. Heat the oil in a wok and fry the fish until crispy. Place the fish on a serving dish.

2. To prepare the sauce, first combine the tomato sauce, rice vinegar, sugar, garlic chillie sauce, salt, cornstarch and water in a bowl, then mix well and set aside.

3. Heat 2 tablespoons oil in a saucepan and sauté the onion and capsicum for 2 minutes. Add the chilli and pineapple and cook for a further 1 minute.

4. Add the reserved liquid mixture to the saucepan. Bring to boil, then reduce heat and simmer until the sauce thickens. Pour the hot sauce over the fish, garnish with spring onions and corriander leaves and serve at once with rice.