Friday, September 17, 2010

Sweet and Sour

You can't live only with sweet things.

Sweet and sour pork with sauteed baby spinach

Okay, I'm not trying to be sour. It just happens that when I'm sick I prefer something very flavorful. People suggesting you to eat bland, unappetizing porridge when you're sick pretty much lack empathy. When you don't have any appetite, how can you serve something so pallid to your tongue?

I had a pork curry two days ago, and that was quite a bad idea since it somehow worsen my sore throat. But at least it was appetizing.

Making sweet and sour sauce is much easier than I thought it would be.

- 1 Tbsp vegetable oil
- 1/4 onion, cut into thin slices of 1/2x1/2 inch
- 1/4 red bell pepper, cut into thin slices of 1/2x1/2 inch
- 1/2 cup Del Monte pineapple chunks
- 1/2 cup pineapple juice
- 1/4 cup water
- 1 tsp tomato ketchup
- 1/8 tsp black pepper
- 1/8 tsp white pepper
- 1/8 tsp sea salt
- 1/4 tsp vinegar
- 1 tsp corn starch, dissolved in 1 Tbsp cold water

1) Heat vegetable oil using medium heat. Add onion into the pan and sautee until it softens.
2) Add red bell pepper. Sautee until it softens.
3) Add pineapple chunks with the pineapple juice, water, tomato ketchup, black pepper, white pepper, salt and vinegar. Mix well and cook for about 5 minutes or until onion becomes transparent.
4) Add corn starch (mixed with cold water to form slurry) and stir the sauce.
5) Heat for another 2-3 minutes or until sauce thickens.
6) Serve sauce when hot.

At step 3, you can add more seasonings or water into the pan to suit your taste. You can pour this sauce over cooked chicken or fish!


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