More recipes

[I was searching for a recipe for a friend and some interesting ones inadvertently popped up. So here they are.]

Tonkatsu with Mozzarella Fillings

Ingredients:
1 piece of lean pork, 18 X 8cm, about 1.5cm thick
1 egg, beat well
Mozzarella cheese
A few tablespoons of self-raising flour
Breadcrumbs
Salt and pepper, to taste
Cornstarch

1) Slice the pork into half.
2) Rub some salt and pepper on pork, let rest for 10 minutes.
3) Rub a thin layer of cornstarch on each side of the pork slices.
4) Spread mozzarella cheese on one of the pork slices. Then place the other slice of pork on it, seal the pork slices by rubbing more cornstarch at the openings.
5) Lightly coat the sealed pork with flour. This is to ensure that the pork remain juicy after frying.
6) Dip the pork into the egg.
7) Coat the pork evenly with breadcrumbs.
8) Heat a pot of oil to 170 deg C. (If the oil is not heated well, the meat will lose its juiciness, as it takes more time to cook. If the oil is too hot, the surface of the meat will turn out darker)
9) Put the pork into the oil. When it starts to float on the oil and the surface changes to golden brown color, that means it's fully cooked.
10) Serve with lettuce/ cabbage, and cucumber slices.

Taken from Piggy's Cooking Journal.
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Lychee chicken(serves ~4)

Ingredients:
-~1.5lbs chicken thigh (you can use chicken breasts,leg fillets, wings), cut to bite-size pieces
-2tbsp soy sauce
-1tbsp salt
-1tsp sesame oil
-1tsp sugar
-4tbsp corn flour to coat chicken
-2cups oil for deep frying
-1tsp chopped garlic
-1tsp crushed ginger
-1can lychee, drained, syrup reserved
-1tsp red chilli flakes
-sliced spring onion and red chilli (for garnish)

Sauce:
-1 cup lychee syrup
-2tbsps tomato sauce
-1tbsp corn flour, mixed with 1tbsp water

Method:
1.Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 mins. Roll chicken in corn flour and deep-fry till golden brown.Set aside.
2. In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2mins. Add sauce ingredients, and cook till sauce thickens.
3.Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5mins.
4.Garnish and serve.

Taken from teczcape.blogspot.com
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Oriental Meatballs

2 eggs
1 tbsp. soy sauce
1 tbsp. sugar
1 lb. lean ground pork
2/3 cup minced green onions
1/3 cup minced Chinese Cabbage (also known as Napa)
1 tsp. salt
1/4 cup flour
Oil for deep frying

Beat eggs lightly. Add soy sauce and sugar and mix well. Add pork,
green onions, and
cabbage and mix well. Add salt and flour. Blend well. Form into 1-
inch balls. Fry in very
hot oil that is at least one inch deep. Drain on paper towels.
Serve on wood picks.

Taken from Keeptouch Community Portal
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Stir-fried Bittergourd and Chicken with Preserved Black Bean

Ingredients:

1 medium Bittergourd - sliced
200g Chicken breat meat - sliced thinly
1 chili - chopped
4 cloves Garlic - chopped
10g Preserved black beans
Corn flour
Salt
Black soy sauce
Light soy sauce
Pepper
Water

Method:

Heat up wok with some oil, lightl fry the sliced bittergourd till 70% soft, lift up.
Add in more oil into wok and saute the chopped garlic, chilies and preserved black beans.
Add in chicken (marinated with some corn flour, light soy sauce and pepper) and stir until about 50% cooked, add in the fried bittergourd, add in a little dark soy sauce for a dark tone.
Continue to stir for a while and add in some water (around 1/4 cup), stir and cover for 3-4 minutes. Stir until the bittergourd looks soft.
In a small bowl, mix water with 1tsp of corn flour and a dash of salt. Pour into the cooked bittergourd and lift up when the sauce is thickened.

Taken from FoodNotes
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