paquette@charon.DEC (08/10/84)
My earlier request to the net for information on SQUAW BREAD (a medium brown color,course textured, honey or molasses sweet, bread) produced no response. Now really ! Someone out their in the southwest must have a recipe for it. It's NOT a Boston Brown Bread. It's delicious and I'm going through withdrawal in anticipation of the next time I can enjoy it. Considering the rousing success of my first request, I'll try another. How about a recipe for Sweet and Sour chicken (with cherry/pineapple sauce) and two dishes called MO GU GUY PAN and BO LO GI (spelled phonetically)?? Can anyone help me out ??? Pillsbury Dough Boy ...decvax!decwrl!rhea!charon!paquette
mjs@inmet.UUCP (08/19/84)
#R:decwrl:-324700:inmet:3500047:000:3731
inmet!mjs Aug 17 19:54:00 1984
This is a recipe for Sweet and Sour Pork, but I'm sure you can modify
it for Sweet and Sour Chicken. (From 'The Chinese Restaurant Cookbook' by
Barbara Myers.)
Preparation:
1 pound lean pork (pork loin or tenderloin)
Trim off fat, then cut pork into 3/4-inch cubes. Cut half way through
the center of each to ensure that the pork cooks through without becoming
dry. Set aside in a shallow bowl.
Marinade:
1 tb cornstarch
1 tb dark soy sauce
1/4 tsp salt
1 egg yolk
Dissolve the cornstarch in the soy sauce. Add the salt and egg yolk;
mix. Add marinade to pork cubes; mix and let stand at least 1/2 hour.
Coating:
1/4 cup cornstarch
Roll pork cubes, one by one, in the cornstarch, shaking off excess.
Set aside on a rack until the cornstarch is partially dampened, about 20
minutes. (If this stage is omitted, the cornstarch will disperse into the
oil during frying.)
1 green pepper
1 - 2 long thin carrots
2 slices canned pineapple
Cut ends from green pepper. Cut ends in 1-inch triangular pieces, dis-
carding core. Shake out seeds from remaining piece and split one side.
Lay out flat and, with a cleaver held almost flat, trim off and discard
spongy membrane. Cut pepper into 1-inch triangular pieces. Set aside.
Peel carrots, then roll-cut to make 1/2 cup. Bring 2 cups water to a boil
in a small saucepan. Add the carrots and return to a boil; blanch 2
minutes; rinse to cool. Add to green pepper. Drain pineapple; cut slices
in sixths. Set on plate, separately, with pepper and carrots.
Sweet and Sour Sauce:
4 tb white rice vinegar or distilled white vinegar
4 tb sugar
4 tb chicken broth or water
2 tsp light soy sauce
Combine these ingredients in a small bowl.
1 clove garlic
Mince and set aside to season the oil for Sweet and Sour Sauce.
3 cups peanut or corn oil for deep-frying
2 tb peanut or corn oil
2 tsp cornstarch dissolved in 2 tb water
Have oils and dissolved cornstarch at hand; do not combine.
Deep-Frying the Pork:
Heat the 3 cups oil to 350 F in a wok. One by one add half the pork
cubes. Fry 2 minutes, or until light brown. Remove with a strainer and
set aside on a plate while frying the remainder. Let second batch cool at
least 5 minutes.
Reheat the oil to 375 F. Return all of the pork cubes to the oil and
fry 1 to 2 minutes longer, or until golden brown. (Test a cube at minimum
time by cutting in half; the pork should be juicy but cooked through
without a trace of pink.) Remove and drain on paper toweling, then keep
warm in a 250 F oven while preparing the Sweet and Sour Sauce.
Sweet and Sour Sauce:
Pour off the oil from the wok; rinse. Heat over highest heat to dry.
When hot, swirl in 1 tb of the peanut oil. Add the garlic and sizzle a few
seconds. Add the green pepper and carrots. Stir-fry 1 minute, or until
the pepper turns a brighter green.
Add the Sweet and Sour Sauce mixture. Stir to dissolve the sugar
while bringing to a boil. Add the dissolved cornstarch; cook, stirring,
until the sauce thickens and is clear.
Add the pineapple and pork. When heated through, stir in the remain-
ing 1 tb oil to make the sauce glisten. (The pork should be hot when
added, or it will soften in the sauce by the time it is reheated; the cubes
should remain crisp.)
Serving:
Transfer the contents of the wok to a serving platter; serve hot.
(Note: the sauce will not have the same color as it does in restau-
rants. This is because they add red food coloring or tomato sauce to the
sauce to make it redder.)