RECIPES OF SINGAPORE

Ingredients

1 lb

1 tsp

1/2 tsp

1 tbsp

1

1/4 cup

2 tbsp

1

1

1/2 cup

1

1

4 tbsp

1/2 tsp

1 1/2 tbsp

4 tbsp

3 tbsp

2 tbsp

5 tbsp

Pork medallions

Salt

Baking soda

Water

Egg

Tapioca starch

Vegetable oil

Bell pepper (chopped)

Red chile pepper (chopped) (optional)

Crushed pineapple

Onion (chopped)

Tomato (chopped)

White sugar

Salt

Cornstarch

White vinegar

Ketchup

Plum sauce

Water

1. Arrange pork medallions on a cutting board and cover with a sheet of plastic wrap

2. Using a mallet or the back of a knife, pound the pork until each medallion is fairly flat, about 1/4 inch thick

3. Cut each medallion into 1 inch square pieces

4. In a medium bowl, combine the salt, baking soda and water and place the pork pieces in the bowl and turn to coat

5. Place the tapioca flour in a large, re-sealable plastic bag

6. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour

7. Heat the oil in a large skillet over medium high heat

8. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown then remove the pork from the oil and set aside

9. In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, onion and tomato and saute for 5 minutes

   To Make Gravy: In a separate small bowl, combine the white sugar, salt, corn flour, vinegar, ketchup, plum sauce and water

   Mix well and pour this into the skillet with the vegetables

   Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken

10. Return the pork pieces to the skillet, mix all together well and serve