Source: Lynwood Senior High School Year 7 Home Economics Class

(Note, you can choose between Serving for 2 or Serving for 3 below)

Ingredients: 

Serving 3                                                                   Serving 2

120g steak                                                                   80g steak

1 clove garlic                                                              1 small clove garlic or ½ large

2 spring onions                                                           1 ½ spring onions

1/3 capsicum                                                               ¼ capsicum

1/3 carrot                                                                    ¼ carrot

6 champignons                                                            4 champignons

75g bean sprouts                                                         50 g bean sprouts

1 ½ sticks celery                                                         1 stick celery

120g  fresh egg noodles                                              80 g fresh egg noodles

1 ½ T oil                                                                     1 T oil

3t soy sauce                                                                2 t soy sauce

2 t oyster sauce                                                           1 ½ t oyster sauce

Instructions: 

1. Thinly slice steak into strips.
2. Crush garlic and slice spring onions into rings.  Cut capsicum, carrot and celery into Chinese style vegetables.  Cut the champignons in half.

3. Pre heat a frypan or wok.  Add the oil and heat through.
4. Add the garlic and cook for one minute.  Add the steak and allow to brown.
5. Add the carrot and capsicum and stir fry for 5 minutes.
6. Add remaining vegetables, noodles and sauces and stir fry for a further 2 - 3 minutes or until heated through.

7. Serve hot.

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 Source: https://www.recipetineats.com/sweet-and-sour-pork/

Ingredients: 

TENDERISED MARINATED PORK:

• ▢400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, cut into 2cm / 4/5" cubes (Note 1)
• ▢1/2 onion , finely grated (Note 2a)
• ▢1 tsp garlic , finely grated (Note 2a)
• ▢1 tsp ginger , finely grated (Note 2a)
• ▢3/8 tsp baking soda (bi-carb) (Note 2b)
• ▢2 tsp cornflour/cornstarch
• ▢2 tbsp light soy sauce , or all purpose (Note 3)

FOR FRYING:

• ▢5 tbsp cornflour/cornstarch - for mixing in
• ▢1/2 cup cornflour/cornstarch - for Coating
• ▢2 - 3 cups vegetable or canola oil

SWEET & SOUR SAUCE:

• ▢1/3 cup white sugar
• ▢1/3 cup apple cider vinegar (or 1/4 cup normal white vinegar)
• ▢3 tbsp pineapple juice (from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4)
• ▢3 tbsp ketchup (or Aussie tomato sauce)
• ▢1/2 tsp Worcestershire sauce
• ▢1 tbsp soy sauce , light
• ▢1 tsp Oyster Sauce (Note 5)
• ▢4 tsp cornflour/corn starch
• ▢1/2 cup water

STIR FRYING:

• ▢1 tbsp oil
• ▢1 garlic clove , finely chopped
• ▢2 tsp ginger , finely chopped
• ▢1 onion (medium), cut into 2.5cm/ 1" cubes (brown, white, yellow)
• ▢1/2 red capsicum/bell pepper (large), cut into 2.5cm / 1" cubes
• ▢1/2 green capsicum/bell pepper (large), cut into 2.5cm / 1" cubes
• ▢1 cup pineapple pieces (from the can of pineapple under Sauce)

Instructions: 

MARINADE PORK:

• Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)

PREPARATION:

• Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
• Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
• Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.

DOUBLE DREDGE:

• Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
• Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
• Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).

FRIED CRISPY PORK (NOTE 6 FOR OVEN):

• Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
• Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
• Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.
• Keep warm in oven.

SAUCE & STIR FRY:

• Heat oil in a very large skillet over high heat.
• Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
• Add Sauce & pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
• 10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!
• Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!

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 Source: https://mykitchen101en.com/smooth-hot-tau-fu-fa-with-gdl-no-gypsum-powder/

Ingredients: 

• 1 ½ tbsps plain water
• ¾ tsp Glucono delta-lactone (GDL)
• 1500 ml homemade hot unsweetened soy milk (Please refer recipes: Homemade Soybean Milk, Homemade Black Soybean Milk)

Ingredients for ginger brown sugar syrup: 

• 90 g hot water
• 1 tsp ginger juice
• 120 g dark brown sugar
• 30 g white sugar
• 1 pc pandan leaf

Instructions: 

1. Mix together plain water and GDL in a heat-resistant container.

2. Pour in hot unsweetened soy milk, mix well. 

3. Set aside for 8-10 minutes until set. (Reminder: The temperature for soy milk in this video is about 80°C, it takes about 8-10 minutes to coagulate into one smooth block. The temperature doesn’t need to be that accurate, if the temperature is lower, it will take longer time to solidify.)

4. After 10 minutes, the Tau Fu Fa has set.

For ginger brown 

Combine all ingredients for ginger brown sugar syrup in a saucepan, cook over medium heat, stir until sugar has melted. Strain brown sugar syrup through a sieve.

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 Source: https://cookinginchinglish.com/steamed-egg-with-minced-pork/

Ingredients: 

½ lb 20% fat ground pork, about 225g

▢2 tbsp soy sauce

▢1 tbsp Shaoxing wine, or rice cooking wine

▢½ tsp minced garlic, about a clove

▢½ tsp freshly grated ginger

▢⅛ tsp white pepper powder

▢1 pinch Chinese five spice powder, optional

▢1 pinch salt

▢½ tsp sugar

▢½ tsp corn starch

▢1 scallion , chopped

▢4 eggs

▢½ cup warm water

Instructions: 

Preparing

In a shallow bowl, mix ground pork with soy sauce, Shaoxing wine, garlic, ginger, white pepper powder, Chinese five spice, salt, sugar, and corn starch. Finally stir in chopped scallion and set it aside.

Whisk eggs with warm water until smooth. Try not to incorporate too much air in it.

Pour the egg mixture into the shallow bowl through a sift and then gently loosen and evenly distribute the pork a bit. (See the picture in the post as a reference.)

Cooking

In a pot with a lid, bring 3 cups of water to a boil over medium heat. Insert a steamer basket/rack into the pot and place the bowl on top.

Reduce the heat to medium low and cover pot with lid, but leave a little opening and steam for 20-25 minutes or until the egg custard is set. To check whether it's cooked through, poke a hole with a chopstick and see if there's any liquid coming out, if not, then the dish is ready.

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 Low Carb Bak Kwa 

Source: https://nomnomprincess.com/2018/02/12/low-carb-bak-kwa/

Servings: 18 pieces

Time: 1 hour

• Print

Ingredients

• 1 kg pork (I usually get this at the butcher’s and ask for more fatty meat and only minced once)
• 1 cup sweetener (I used Monkfruit sweetener)
• 2 tbsp dark soy sauce
• 2 tbsp Chinese wine (hwa tiao chiew)
• 2 tsp sesame oil
• 2 tsp fish sauce
• 1/2 tsp five spice powder
• 1/2 tsp ground white pepper

Instructions:

1. Mix the dark soy sauce, chinese wine, sesame oil, fish sauce, pepper and five spice powder together. Mix together with the sweetener, then mix through the pork mince well. Refrigerate for at least 4 hours to overnight.
2. Turn the oven on at 150 deg C.
3. Line a baking tray with baking paper or a silicone mat.
4. Cut out 2 pieces of baking paper that fits the size of the baking tray. Place about 1/3 of the pork mince in between 2 pieces of baking paper and roll out carefully to be about 1/2 cm thick in a rectangular shape.
5. Place the pork mince on baking paper into the baking pan. Peel off the top layer of baking paper. Repeat #4 and #5 with another 2 trays.
6. Place a tray of pork mince into the oven for 20 minutes, then remove. Repeat the same for the other trays.
7. With kitchen towels, dab away any liquid that may have oozed from the meat. Then, with a pizza cutter or a knife, slice the large piece of ground meat into 6 pieces. Gently separate the pieces of meat so that there is a little space between them.
8. Bring oven temperature up to 225 deg C, then place the baking tray into the oven for 5 minutes. Remove the tray and flip over the pieces of meat. Bake again for another 5 minutes.
9. Finally flip over again. Bake for the last 2 minutes and be very careful at these stage where the meat is most likely to burn (different ovens may have different roasting effects).
10. Remove and set on a rack to dry out a little and cool down. Keep in an airtight container or eat immediately.

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Guest post!

We are making these :D 

Nix has come up with this bread recipe as it is easier to remember to wrap some of the "char siew" that we made.

500gm plain flour

50gm oil

50gm sugar

250gm milk

A dash of salt

7gm yeast 

Open sesame!

Bread maker doing its thing

Let's wait for 1 hour 30 mins ...

...before starting to wrap this beauty!

Let's hope the dough for his hehehe bread comes out right! 

Dough turned out alright. Divided to roll the centres which I have prepared in 30g balls like this: 

Dough 40gm each

We tried two ways of cooking them. 

1.Steam 10min high

2. Proof in 100C oven for 30mins. 

Bake at 180C for 15mins

Verdict: Delicious curry bun. Oops forgot to take photo of the char siew steam bun.

Packed for snacks tomorrow. Kids will love ❤️ it! 😍

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