Year: 2025

I’ve been using this recipe for decades. It’s from a cool book called The Wok. It’s very very good.

Ingredients:
8 oz. boneless pork
1/2 tsp. salt
1 tsp. light soy sauce
flour
egg yolk
1 firm 3″ tomato
1 3″ onion
green pepper
12 pineapple chunks
1/2 cup “sweet and sour” sauce

Cut boneless pork into 3/4″ cubes. Season with salt and soy sauce. Roll in flour. Roll in egg yolk. Roll again in flour. Deep fry until done at 320 degrees (2-3 minutes). Cut tomato and onion into 8 parts. Chop green pepper into 3/4″ squares – color only.

When the pork is done, drain it. Using the same wok, brown onion and pepper in 1 tbsp. oil for 1 minute. Add in tomato and pineapple chunks, cook for 5 seconds. Add the deep fried pork and take away from the heat. Mix well and serve immediately.

“Sweet and Sour” sauce

Ingredients:
1 cup malt vinegar
1 cup sugar
1 1/2 tbsp. salt
1/2 cup orange juice
1/2 cup pineapple juice
1/2 cup tomato paste

Combine the above ingredients and bring to a boil slowly. Simmer for 10 minutes.

Adjust the seasoning for harmony and balance.

Add cornstarch to thicken.

I found this recipe online a year or so ago. It’s a really fine red curry. I went and picked up some real curry powders at an Indian market and that made it perfect.

INGREDIENTS:
1⁄2 kg (1.1 lbs.) chicken (preferably bone-in, boneless is okay)
2 to 3 tablespoons oil
1 cup (3 medium) onions (fine chopped)
1 to 2 green chilies (slit, omit for less spicy, Thai or Indian chili peppers or serrano peppers)
1 tablespoon ginger garlic paste or 3⁄4 inch ginger, 3 cloves garlic minced
1⁄2 cup (2 medium) tomatoes (pureed or finely chopped)
1⁄4 cup yogurt (or 1 1⁄2 tbsp cashew butter or 12 cashews powdered & pureed with 1⁄4 cup water)

1. Heat 2 tablespoons of oil in heavy bottom pan. When the oil turns hot, add
   1 small bay leaf (or 1 sprig curry leaves)
   2 inch cinnamon piece
   4 cloves
   3 green cardamoms.
2. Add 1 cup very finely chopped onions and 1 chopped green chili pepper. Saute the onions till they turn golden.
3. Add 1 tablespoon ginger garlic paste. Make sure the onions turn golden before adding ginger garlic.
4. Saute ginger garlic for about 2 to 3 minutes or until the raw smell disappears completely.
5. Add 1⁄2 cup tomatoes (chopped or mashed or pureed). Also add 1⁄4 teaspoon turmeric and 1⁄2 teaspoon salt.
6. Next fry until the tomatoes turn completely mushy and the raw smell has gone.
7. Add 1 teaspoon red chili powder and 1⁄4 cup whisked yogurt (curd). Temper the yogurt by adding some sauce then mix it in slowly.
8. Saute on a medium flame until the mixture becomes thick and begins to smell good.
9. Add: 1⁄2 kg chicken (about 1 lb), 1 teaspoon garam masala powder, 1 teaspoon coriander powder, 2 tablespoons chopped coriander leaves or mint leaves.
10. Saute for 3 to 4 mins or until the chicken turns pale.
11. Cover and cook on a low flame for about 3 to 4 mins so the chicken absorbs the flavors. Meanwhile, heat 1 cup water in a separate pot. You can also microwave the water in a cup for 1 min.
12. Pour 1⁄2 to 3⁄4 cup hot water or as needed. Using cold water often makes the meat tough & hard.
13. Make sure you use just enough water to partially cover the chicken. Cover and cook on a low to medium heat until soft tender. It took about 10 mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not cook on a high temperature.
14. Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and add more salt if need. Also add 1⁄2 teaspoon more garam masala if you feel the curry is low on flavor.
15. When the curry reaches a desired consistency switch off the stove. Add some coriander leaves for garnish. Keep covered until you serve.