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Shrimp Sambal
Shrimp Sambal
Sambal is a spicy paste made out of chilies, shallots, and Malaysian shrimp paste. It is sautéed in cooking oil until aromatic. Large shrimp are added to the paste and quickly sautéed. Diluted tamarind concentrate is added, creating a spicy, tart sauce. Shrimp Sambal only takes 10 minutes to make. Spicy, spicy, spicy. This will clear you out.
Equipment
- Food processor or immersion blender
Ingredients
Spice Paste
- 10 dried arbol chilies seeded
- 10 small shallots
- 1 tbsp belecan shrimp paste
Shrimp Sambal
- 3 tbsp vegetable oil
- 1 1/2 lbs 16-20ct shrimp peeled and deveined
- 1 cup water
- 2 tbsp tamarind concentrate mixed with 1/2 cup water
- 3 kaffir lime leaves julienned
- 2 tsp salt
- 2 tsp sugar
Instructions
- Using a food processor or immersion blender, blend the spice paste ingredients together until it forms a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the spice paste for 2-3 minutes.
- Stir in the shrimp. Sauté for 2-3 minutes.
- Pour in the water and tamarind concentrate. Bring to a boil. Add in the lime leaves, sugar and salt. Turn off the heat and serve.
Sweet and Sour Pork
Sweet and Sour Pork
This is an authentic recipe for real sweet and sour pork. When you eat sweet and sour pork at a Chinese American restaurant, you will get heavily battered and deep fried greasy large cubes of pork in an overly sugary sauce. Real Chinese sweet and sour pork is cut into strips, lightly coated in cornstarch, and stir fried. It is still crispy with a fraction of the grease and calories. It is then tossed in a corn syrup free sweet and sour sauce. I like the real deal significantly better. Plus, the pork only takes 20 minutes to prep and cook from start to finish. You can do the same process with chicken or shrimp if you aren’t a fan of pork. If you aren’t a fan of pork, get off of my website.
Ingredients
Pork Marinade
- 1 lb pork sirloin cut into strips
- 1 tbsp vegetable oil
- 1 large egg beaten
- 1 tsp salt
- 1/2 cup cornstarch
Sauce
- 2 tbsp ketchup
- 4 tbsp apple cider vinegar
- 2 tbsp Shaoxing cooking wine
- 4 tbsp brown sugar
- 2 tsp cornstarch
- 1/2 tsp salt
Stir Fry
- 1/2 cup vegetable oil
- 2 green onions chopped
- 3 garlic cloves minced
Instructions
- Mix together all of the sauce ingredients. Set aside.
- Marinate the pork in vegetable oil, egg, and salt for 15 minutes.
- Add the cornstarch to the pork, making sure all of the pieces are evenly coated.
- Heat up the vegetable oil in a large sauté pan or wok over medium high heat. Add in the pork pieces, making sure to not overcrowd the pan. Cook for 3 minutes a side.
- Remove the pork from the pan and drain grease on paper towel.
- There should be at least a tbsp of oil left in the pan. Add the green onion and garlic, cooking for 30 seconds.
- Add the sauce to the pan. Whisk until it thickens, no more than 2 minutes.
- Add the pork back into the pan. Turn off the heat. Make sure that the pork is evenly coated in the sauce.
Authentic Moo Shu Pork
Authentic Moo Shu Pork
I love moo shu pork, but I must admit tha I’ve never had the authentic version. If you are American, you are used to eating the Chinese take out version with pork, cabbage, and wood ear mushrooms served in steamed pancakes with hoisin sauce. The real version isn’t eaten with steamed pancakes and hoisin sauce, but with just steamed rice as a stir fry. The preparation is very similar. A few of the ingredients are different. Once you prep all of the ingredients, the moo shu only takes 5 minutes to make.
Ingredients
Marinade
- 8 oz pork sirloin sliced into strips
- 1 tbsp Shaoxing cooking wine
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
Sauce
- 1/4 cup chicken stock
- 1 tbsp light soy sauce
- 1/2 tsp Chinkiang vinegar
- 1/2 tsp sesame oil
- 1 tsp cornstarch
Stir Fry
- 1/2 cup dried wood ear mushrooms
- 1/4 cup dried lily flower
- 2 large eggs beaten
- 1 small white onion sliced
- 1 tsp ginger minced
- 1/2 cucumber sliced
- 3 tbsp vegetable
Instructions
- Mix all of the marinade ingredients together. Coat the pork in the marinade. Set aside.
- Soak the dried wood ear mushrooms and lily flower in boiling water for 30 minutes.
- Mix all of the sauce ingredients together. Set aside.
- Heat up cooking oil in a wok or a large sauté pan over high heat. Add the pork. Cook for 30 seconds a side. Remove from the pan.
- Add the beaten egg. Scramble and cook for a minute. Remove from the pan.
- Add the onion, cucumber, and ginger. Sauté for a minute.
- Add in the rehydrated mushrooms and lily flower.
- Pour in the sauce. Let thicken for 30 seconds. Add back in the pork and eggs. Cook for 1 more minute.
