Just 2 simple dishes, they are appetising and delicious that go well with steaming hot rice. The fried pork tenderloin with a combination of capsicum and some pineapple slices is tasty and flavourful. While the cucumber salad is crunchy and taste is not overly sweet and sour. It is just perfect to savour the salad after resting for several hours and even better the next day. Keep well refrigerated for 3 days.
Dish 16 - Pan Fried Pork Tenderloin with Capsicum
Ingredients
200 gm pork tenderloin or pork shoulder neck - sliced 1/2 cm thick pieces
1/2 red capsicum and 1/2 green capsicum - seeded and cut strips [can used red and green chillies]
1 big onion - peeled and sliced
some pineapple slices [optional]
some leeks or spring onions - cut sections
some cucumber slices - for garnishing
Seasoning
1-2 tbsp each of light soy sauce, oyster sauce and cooking wine
1/4 tsp salt and dash of pepper
1 tsp sugar
2 tbsp water
1/2 tbsp cornstarch
a few drops of oil
1-2 tbsp hoisin sauce [optional]
- Marinate pork slices with seasoning [light soy sauce, oyster sauce, cooking wine, salt, pepper and sugar]. Mix thoroughly and add in water. Continue to mix until all the liquid is absorbed by the meat. Mix in cornstarch and a few drops of oil. Leave to marinate for at least 30 minutes.
- Add some oil to a non stick wok, followed by the meat. Turn on to medium heat and stir fry until pork pieces are firm. Add in pineapple slices if using. Cover if oil splutters due to liquid from the meat. Fry until meat is cooked and slightly charred. Add in the marinate with some water, continue to cook.
- Add in the onions, capsicums, leeks etc. Quickly stir fry to mix well and add in hoisin sauce. Mix well. Taste to adjust seasoning.
- Dish up to serve immediately with rice.
Dish 17 - EZ Pineapple Zucchini Salad
Ingredients
1 medium size zucchini or cucumber - cut sections
1/2 small carrot - peeled and cut strips
1 small onion - peeled and sliced
1 red chilli - seeded and cut strips
1/4 pineapple - cut strips
some salt
Dressing [combined]
2 tbsp each of sugar, vinegar and water
- Cut zucchini or cucumber into 4 sections lengthwise. Remove the seeds, then cut into 1 inch sections. Cut each section lengthwise into strips [not too broad].
- Mix zucchini, carrots, onions and red chilli [except pineapple] in a big bowl. Add in same salt and mix them well with your fingers. Leave for 10 minutes to soften the cut vegetables.
- Rinse the vegetables under running tap water to remove excess salt. Lightly squeezed out the water. Drain in a colander.
- Meanwhile, combine the dressing ingredients. Mix until sugar dissolves.
- Transfer cut vegetables to a container, mix in dressing. Cover and shake well to mix in the dressing. Leave in fridge until required.
- Salad tastes good after several hours. Keeps well in the fridge for up to 3-4 days.