Tag: ginger
Sweet and Sour Pork
1 Lb pork shoulder cut in 1 inch pieces
1 Green bell pepper cut in 1 inch pieces
1 C Fresh pineapple cut in 1 inch pieces
3 Green onions (white and green part) thinly sliced
1 Carrot peeled and thinly sliced
1 C Mountain Dew
½ C tomato ketchup
4 t Cornstarch
1 inch fresh ginger peeled and minced
1 T Soy sauce
1 T sesame oil
Canola Oil for deep frying.
Tempura batter (recipe follows)
Marinate pork in ½ C of Mountain Dew, ginger and sesame oil and 2 teaspoons of the cornstarch for 30 minutes and drain. Dip pork in tempura and deep fry a few at a time for 4 minutes and drain.
Heat wok on medium low. Add pork, and veg and pineapple and soy. Toss to warm thru. Add ketchup and remaining cornstarch. Serve over cooked rice of choice.
Tempura Batter
1/2 C All purpose flour
1/2 C Cornstarch
1/2 Bottle COLD Beer.
Mix all of the above. No worries if it is slightly lumpy
2 cups All-Purpose Flour Preheat oven 350
1 C pumpkin puree
1 tbaking soda
1 t baking powder
1 ½ t cinnamon
½ teaspoon ground ginger
½ t ground clove
½ t nutmeg
½ t Kosher Salt
1 C canola oil
1 1/2 C light brown sugar
4 eggs
½ C toasted and chopped walnuts
½ C Spiced Rum
1 C golden raisins
Soak raisins in rum for 30 minutes, then drain.
In one bowl, mix flour, baking soda, baking powder, cinnamon, ginger, clove, nutmeg and salt. In second bowl, whisk oil, eggs, and pumpkin puree, and sugar to combine. Whisk in ½ dry mix to combine. Add remaining dry mix and raisins and chopped walnuts. Mix well.
Grease two 9.5” cake pans and line bottom of each pan with parchment paper. Spray top of parchment with additional pan spray. Evenly divide batter into pans. Bake in middle rack ov oven for 25 to 30 minutes or until the top of the cakes quickly spring back when touched.
Allow cakes to cool before removing from pans.
Frost cake with basic cream cheese frosting.
Chef En Fuego 