Pumpkin Tang Yuan/Tong Yuen With Dried Persimmon in Cinnamon and Ginger Sweet Soup

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Sweet Potato with Ginger and Curry Leaf Recipe

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November 26, 2013Sweet Potato with Ginger and Curry Leaf Recipe

My mom loves sweet potatoes but doesn’t care for mashed potatoes. For that reason, during the holidays, I focus attention on a sweet potato dish. Rest assured, there will be other carbs on the menu, most likely noodles and/or rice.

The tofurkey adventure last week allowed me to try out an easy sweet potato on my husband before I presented it to my mom. I adore sweet potatoes for their natural sweetness, which is best coaxed out via baking. Roasted in their jackets (skin on) sweet potatoes are favorite snack in many parts of Asia. In Vietnam, they’re also enjoyed fried into fritters with shrimp (banh tom) and in sweet soups (che).

For this side dish, I bought garnet sweet potatoes, selecting ones that were roughly the same size so they all cooked at the same rate. I baked them in moderately high heat and refrigerated them for a few days. Then I cut them up into big chunks and quickly sauteed them in fragrant virgin coconut oil, curry leaf from the garden and finely chopped ginger. A light sprinkling of coarse Maldon salt added a savory-sweet punch.

It was a cinch. Once the potatoes were cooked, they held in the fridge – which firms them up and makes them much easier to handle. The only dramatic part was the curry leaf, which spit and popped in the hot wok. That is its nature. If you don’t have curry leaf (sold at Indian markets), ginger alone will do; or, add a little chopped cilantro at the end for spark.

What’s with virgin coconut oil? It lends a tropical note to food. My mother has a super soft spot for coconut-laden foods and coconut oil embodies that in fragrance and taste. A small amount was all I needed. Virgin coconut oil is sold at many health food markets but I bought mine at Trader Joe’s. The refined coconut oil doesn’t have a coconut taste, which is great for all-purpose cooking. Here, I wanted coconut essence.

Recipe

Sweet Potato with Ginger and Curry Leaf

Yield: 4 servings

Ingredients:

2 large sweet potatoes, each about 1 pound (450 g) and similarly shaped Rounded 1 tablespoon virgin coconut oil1 branch curry leaf (optional)1 tablespoon finely chopped fresh gingerMaldon or other coarse salt

Instructions:

Wash the sweet potatoes, trim their ends, then put them on a parchment lined baking sheet. Set a rack in the middle of the oven and preheat to 425F (220C / mark 7). Bake for about 1 hour until they feel just tender in the middle when poked with a fork; baking depends on the shape of the sweet potato. There will be stuff oozing out of the ends. Set aside and cool completely. Refrigerate up to 3 days. These firm up during chilling so it’s good to work in advance.Cut the sweet potatoes into 1-inch (2.5-cm) chunks. If the skin falls off, discard those pieces. Otherwise leave them for texture.In a large skillet or wok, heat half of the coconut oil over medium heat. Add half of the curry leaves and ginger. Lower the heat to sizzle and become aromatic. When the curry leaf starts popping, add half of the sweet potato. Raise the heat to medium-high or high, then cook to coat with seasonings and warm through. Transfer to a serving dish and repeat with the remaining ingredients. Sprinkle with Maldon salt and serve.

What is your favorite easy way to eat sweet potatoes?

P.S. If you love sweet potatoes, check out this new booklet by Scott Hocker; he's a gifted writer and friend. The recipe collection is split between savory and sweet.

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Comments Sweet Potato with Ginger and Curry Leaf Recipe

My mom loves sweet potatoes but doesn’t care for mashed potatoes. For that reason, during the holidays, I focus attention on a sweet potato dish. Rest assured, there will be other carbs on the menu, most likely noodles and/or rice.

The tofurkey adventure last week allowed me to try out an easy sweet potato on my husband before I presented it to my mom. I adore sweet potatoes for their natural sweetness, which is best coaxed out via baking. Roasted in their jackets (skin on) sweet potatoes are favorite snack in many parts of Asia. In Vietnam, they’re also enjoyed fried into fritters with shrimp (banh tom) and in sweet soups (che).

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Recent PostsMy Mom's Dried Persimmon RecipeRace for Persimmons: Me vs the Chinese Ritz Cracker LadyCraftsy's Black Friday SaleSweet Potato with Ginger and Curry Leaf RecipeHomemade Tofurkey with Miso Mustard Sauce RecipeGiveaway Winner: Crackers & Dips CookbookSticky Rice and Pine Nut Dressing RecipeGiveaway: Crackers & Dips CookbookJapanese Furikake Rice Crackers Recipe9 Recipes for Wok WorkoutsCopyright 2002-2013 by Andrea Nguyen | Privacy Policy

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Sweet Potato Pecan Pie Revisited

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Sweet and Sour Pork

For the past few weeks I've been working on a new project that has left me little time for cooking. (On the bright side, that project involves dumplings and will be revealed soon!) In the meantime, I thought this would be a good opportunity to update a recipe for sweet and sour pork that I first shared about 5 years ago.  

Since 2008 I've made this multiple times, and retested it over and over for my cookbook. It's the best I've found for making crispy pork that's reminiscent of takeout without all the grease and gloppiness. I hope you enjoy it!

__________________________________

I grew up with two kinds of sweet and sour pork. Like any American child living in close proximity to a Chinese takeout, I ate a good amount of ping pong ball-sized pork laced with red food coloring. At home, my mother would also prepare her version, using bone-in chunks of pork flavored with a subtler orange-vinegar sauce. 

In Beijing, I once took a home-style cooking class in which the teacher revealed that her  secret ingredient for sweet and sour pork, also what "the better restaurants in Beijing use", was a bottle of locally produced ketchup. Why not the American brand Heinz? Too sweet.

Sweet and sour pork is thought to have originated in Guangdong province. But now that the Cantonese have flung themselves afar, each place they have landed has its own local variation. I'm sure Canada, the UK, Austalia, and other immigration hot spots have slightly different sweet and sour composites.

The version I made today is Cantonese "gulou yuk" by way of the American suburb, and polished with an aesthete's mindset. Instead of tougher, fatty cuts of meat with the possibilty of bone, I use lean pork tenderloin, easier to chew and more convenient to eat while concentrating on Daily Show reruns. The cornstarch coating is thin enough for the sweet and sour flavors to seep into the meat.  I prefer using fresh pineapple, but if you like your dish sweeter, use canned pineapple and reserve some of the can juices to add to the sauce in place of fresh pineapple juice.

___________________________________

Sweet and Sour Pork

Serves 4 as part of a multi-course meal

1 pound boneless pork loin, cut into 1-inch pieces2 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying1 tablespoon minced garlic1 teaspoon minced fresh ginger1 cup fresh or canned bite-size pineapple chunks

Batter:

2 large eggs, beaten1/4 cup cornstarch1/4 cup all-purpose flour

Sauce: 

3 tablespoons water2 tablespoons ketchup2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice1 1/2 tablespoons cider vinegar1 tablespoon Worcestershire sauce1 tablespoon soy sauce2 tablespoons sugar

Special equipment: Instant-read oil thermometer

Prepare the batter for marinating the pork: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside. Heat the peanut oil in a wok until it registers 350 degrees F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.  Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let ehs auce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple.) Return the pork to the wok and toss until well-coated with the sauce. Transfer to a plate and serve. 

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Sweet Onion “Crack-Dip” Recipe and Bountiful Dinner with KitchenAid

Stop everything and make this sweet onion dip recipe. Though the recipe is our creation, we can’t take credit for the nickname. It belongs to a little gathering of friends always labels it as “crack dip”. So when it came time to sharing it again in our cookbook, Bountiful, we lovingly added the new name to the final draft. Thankfully, our Abrams editor was open-minded enough to let us coin this term in print because  the nickname really is fitting. And delicious.

Our crack-dip is easy for even the newest cooks to make and for you over-achievers, this dip will still make you look good, like you slaved over the stove for hours. Be prepared for the applause that follows when everyone has a few bites.

Friends Jacques & Hasty Torres came to celebrate & they “thumbs-up” the book. iphone Photo credit: Dervla Kelly

This sweet onion dip is a mish-mash of many things devilish, fattening and wonderful. Once in a while, you have to indulge and spoil yourself rotten with something warm, cheesy and comforting. You deserve it. We all deserve it and without these little moments of cheesy-joy, eating and cooking wouldn’t be half as fun or adventurous. And when all is said and done, you can fun a few miles around the track, sweat off a few pounds and start all over again.

Because this dip is so special to us, we wanted to make it in huge batches for our Bountiful cookbook signing with wonderful KitchenAid last week in the beautiful New York City, The Daily Meal kitchen that’s outfitted with KitchenAid appliances.

We taught how to roll the perfect spring roll. No floppies or burrito-sized here. iphone Photo credit: Dervla Kelly

iphone view of the whole party eating together. It was so great to finally meet so many of our editors & NYC colleagues

The incredible folks on the KitchenAid team was led tirelessly by the amazing Rachel Barbarotta. Partnered with the awesome kitchen at The Daily Meal, we were able to have a beautiful New York City venue to hold a little dinner for our fellow editors, colleagues and handful of bloggers. At the dinner, we shared all made spring rolls together, poured proseco thanks to Mionetto and ate crack-dip till we dropped.

thanks to the amazing beauties who ran the show like pro’s : Rachel, Jill and Katie-Lee (love you!)

iphone Photo credit: Dervla Kelly

We arrived at The Daily Meal kitchen with two suitcases full of groceries. In fact, these New York City locals kinda giggled at us for rolling up two full-sized suit cases to the fourth floor kitchen. How else are two tourists supposed to bring up about 3 shopping carts full of groceries to feed a party of 40? Indeed, it was the most efficient way to arrive, ready to cook, with about 100 pounds of groceries. You New York City locals should try it!

After about three hours of prepping vegetables and fillings in the incredible KitchenAid equipped kitchen (the KitchenAid ice maker is to-die-for), we were ready to feed 40 guests. And no White On Rice Couple party is ever complete without cocktails. So Todd made a few pitchers of our pomegranate grapefruit gin cocktail. Done. This Bountiful dinner was already ready.

apparently we said something funny . They were laughing at us. ooops. bloopers. iphone Photo credit: Dervla Kelly

Rachel and her team made sure everyone had beverages  and crack-dip topped off. We made sure everyone rolled perfectly tight and plump spring rolls. Everyone seemed to behave and best of all, their rolls like amazing. The guests are now ready to pass on these spring rolling skills at their next dinner party. Some even might open up their own spring roll restaurant. Their skills are that crazy good.

Thanks to everyone at KitchenAid and The Daily Meal for hosting our Bountiful dinner! We’re so grateful for your support.

And to the rest of you, enjoy the sweet onion crack-dip! Warning— it’s addicting.

love,

diane and todd

some of the good-eaters before the feast iphone Photo credit: Deb Puchalla

our cookbook editor at Abrams and photographer of the evening… Dervla!

Jacques and Hasty Torres zoom off in their motorcyle and Bountiful.

Where to buy Bountiful online? Here’s also a list of some great independent bookstores in your area. Please support them! For most of the independent bookstores, our book is available to order online was well as at the store and many have signed copies available.

Amazon
Indiebound
Book Larder, Seattle
Book Soup and Vromans, Los Angeles
Kings English, Salt Lake City, Utah
Powells Books, Portland, Oregon
Barnes and Nobles

Yield: Serves 4-6

Total Time: 1 hour 15 minutes

This recipe is from our cookbook, Bountiful. This dip was dubbed "crack dip" by friends who were over for an evening feast due to it's addictive nature. The name stuck and we've been calling that ever since. We've traditionally have served the dip with crackers or charred sliced of bread, however, with several friends needing gluten-free options, we've started serving it with crunchy vegetables such as radishes, jicama, celery, and carrots instead. We actually like the way the veggies help balance the richness of the dip better than that of the crackers or bread. It is also great to serve with heirloom tomatoes in the summertime. Amazingly good pairing. We'll also often make big batches, and then just dish out the un-baked dip into baking containers and then bake it whenever we need to serve it over a week or two span.

1 (8-ounce / 225-g) package cream cheese (at room temperature)1 cup (240ml) mayonnaise (preferably Best Foods brand)1 cup (100g) freshly grated Parmesean1 cup (160g) diced sweet onion1 tablespoon freshly cracked black pepperPreheat the oven to 350°F (175°C).In a bowl, mix together the cream cheese, mayonnaise, Parmesan, onion, and black pepper and until everything is thoroughly combined.Pour the mixture into a 6-inch (15-cm) baking dish or any oven-safe dish. Bake for 40 to 50 minutes, so all the ingredients meld together. When the top crust is brown and almost burnt-looking, the dip is ready. The darker brown the crust becomes, the better the flavors are.Serve with your favorite crusty bread, crackers, slices of tomatoes, or crunchy vegetables such as radishes, jicama, carrots, and celery.

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Old School Sweet and Sour Pork Recipe

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October 10, 2013Old School Sweet and Sour Pork Recipe

Why is it difficult to find good sweet and sour pork at many Chinese restaurants? I remember that in high school I used to get a darn goodversion at a Chinese restaurant in San Clemente, California, where I grew up. Okay, that was in the early1980s and the people who owned the place were kind of high-endish HongKong-ers. But really, sweet and sour pork does not need to be tiny cubes of grislymeat coated by an excessive amount of batter that are deep-fried then served coated by a maraschino-red cloyingly sweet sauce. Is that sauce sold by the gallon because it tastes the same at so many Chinese restaurants. Aiyah!

My husband and I adore southern Chinese sweet and sour pork -- what we basically think of as the quintessential dish despite their many versions in Chinese cuisine. However, we don’t order it out any more. Last week, he asked me to make it at home.The recipe I decided to try is by Christopher Tan and Amy Van. It is includedin their remarkable book on historic Chinese cooking in Singapore.

What’s withSingapore? There’s a huge Chinese community there with high standards forexcellent Asian food. In ChineseHeritage Cooking, the authors take time to distinguish the various Chinesecommunities in Singapore by spotlighting the best of their best dishes. They approach each recipe with care and thoughtfulness, loading up the recipes with practical and cultural tips. Theresult is a deep lesson in the nuances and broad spectrum of Chinese cooking.There’s also a lot of history but it’s not wonky.

Another reason why I chose this recipe was because Chris andAmy incorporate pineapple and plum sauce into the dish. There’s fresh tomatotoo. No ketchup, a modern addition, the authors say. The end result is well balanced, with a certain elegance that I've yet to experience in restaurant renditions of sweet and sour pork.

I made the dish twice last week. Yep, it’s that good. Finally, we’re going toSingapore at the end of the year and why not get into the mood by cooking its food?

Tips: For freshpineapple, look in the produce department of your grocery store. I got a tub ofpineapple cubes at Whole Foods for a few dollars. It’s enough for this as wellas nibbling. In a pinch, use frozen. If you’re desperate, use canned.

Because Idon’t like bell pepper’s strong flavor, I used a red Hatch and a green Anaheim. Yes, there's deep-frying involved but it's so worth it. 

Recipe

Sweet and Sour Pork

Yield: 2 to 3 servings with 2 other dishes

Ingredients

Sauce

About 1/8 teaspoon salt1 tablespoon sugar2 teaspoons Shaoxing rice wine or dry sherry2 teaspoons unseasoned rice vinegar1 tablespoon regular soy sauce2 tablespoon plum sauce3/4 teaspoon cornstarch1/4 cup (60 ml) water 
Remaining ingredients

8  ounces (240 g)boneless pork shoulder2 teaspoons Shaoxing rice wine or dry sherry1 teaspoon plus about 1/3 cup (60 g) tapioca starch or cornstarch1/2 teaspoon oyster sauceScant 1/2 teaspoon regular soy sauce2 tablespoon beaten eggCanola oil for deep-frying1/4 small onion, cut into wedges3 to 4 ounces (90 to 120 g) pineapple cubes, fresh or thawedpreferred1 rounded teaspoon minced ginger3 ounces (90 g) mild red and/or green pepper, cut intothumbnail-size squares1 small ripe tomato, peel with a vegetable peeler if youlike, then cut into 6 wedges1 green onion, white part only, cut into thin slivers

Instructions

For the sauce, combine the salt, sugar, rice wine, vinegar, soy sauce, plum sauce and water in a measuring cup. Taste and adjust the flavors for pleasant tart-sweet-salty flavor. Add the 3/4 teaspoon of cornstarch and stir to blend well. Set aside.Trim and cut the pork into pieces the size of a cherry or small ice cube. Put into a bowl and add the rice wine, 1 teaspoon starch of your choice, oyster sauce, and soy sauce. Cover and marinate for 30 minutes. Meanwhile, prep the remaining ingredients, if you haven’t, and get a pot of rice going!Heat about 3/4-inch of oil in a wok, deep skillet or low saucepan to about 350F (175 to 180C). As that happens, add the egg to the pork to coat well. Put the starch on a plate and dredge the pork. Let sit to get absorbed and set, about 3 or 4 minutes.In batches, fry the pork for 2 to 3 minutes, until pale golden. Let drain on paper towel and/or a rack. To crisp the pork, raise the heat on the oil until very hot (about 375F / 190C). Slide all the fried pork cubes back into the oil and refry until a rich brown and crisp. Re-drain. (It’s a pain in the butt to pour the oil out and clean what you just fried in, so use a clean skillet or wok for the next step.)Heat a large skillet or wok over high heat. Swirl in 2 teaspoons oil, then add the onion and pineapple. Fry for about 2 minutes, stirring and flipping, until the pineapple picks up some dark brown streaks. Add the ginger and pepper. Cook, stirring constantly, for 1 minute, until the peppers are crisp tender.Add the tomato and pour in the sauce. Cook, stirring, for 30 to 45 seconds, until the sauce bubbles and thickens. Add the pork and stir to combine and coat. Transfer to a serving plate, garnish with the green onion and enjoy with lots of rice.

Adapted from: Christopher Tan and Amy Van’s ChineseHeritage Cooking

Related [helpful] posts:

Deep-frying tips (to help you get over your fear of frying)How to cook perfect rice

How do you like your sweet and sour pork? If you use fruit in yours, what kind? I'm thinking of trying recipes with lychees.

 

Posted in Cookbooks, Recipes: All, Recipes: Chinese, Recipes: Deep-Fried, Recipes: Gluten-Free Adaptable, Recipes: Main Course, Recipes: Meat, Recipes: Stir-Fry | Permalink

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Comments Old School Sweet and Sour Pork Recipe

Why is it difficult to find good sweet and sour pork at many Chinese restaurants? I remember that in high school I used to get a darn goodversion at a Chinese restaurant in San Clemente, California, where I grew up. Okay, that was in the early1980s and the people who owned the place were kind of high-endish HongKong-ers. But really, sweet and sour pork does not need to be tiny cubes of grislymeat coated by an excessive amount of batter that are deep-fried then served coated by a maraschino-red cloyingly sweet sauce. Is that sauce sold by the gallon because it tastes the same at so many Chinese restaurants. Aiyah!

My husband and I adore southern Chinese sweet and sour pork -- what we basically think of as the quintessential dish despite their many versions in Chinese cuisine. However, we don’t order it out any more. Last week, he asked me to make it at home.The recipe I decided to try is by Christopher Tan and Amy Van. It is includedin their remarkable book on historic Chinese cooking in Singapore.

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