Sunday, October 26, 2008

Pai Kut Wong (Pork Chop)

A for marinate
1 tbsp custard powder
1 tbsp corn flour
1 tbsp sugar
1/2 tbsp salt
1/4 tsp soda bicarbonate
1 large egg
3 tbsp water

B for sauce
2 1/2 tbsp sugar
1 tbsp oyster sauce
7 tbsp water
2 tbsp tomato sauce
1 tbsp "HP" sauce
1 tbsp "A1" sauce

1kg pork (sliced thin)
cooking wine
chopped garlics
1 onion, diced

  • Mix A well, marinate pork (avoid moisture, adjust the amount of cornflour)
  • Mix B well
  • Fry pork with low heat for 2-3 mins. Set aside
  • Fry pork for 2nd time with high heat till browny. Set aside
  • Heat B mixture
  • Add in fried pork
  • Add in cooking wine
  • Add in chopped garlic, onions (optional)

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