DEEP FRIED SUGAR CUBES RECIPES

Steps:

• Soak taro cubes in a bowl of ice water for 15 minutes (necessary to get the starch out). Drain the taro and pat dry.
• Heat 2 inches of the oil in a wok over high heat until it is very hot. Add about 10 taro cubes to the oil and fry for 2-3 minutes or until golden brown.
• Remove the cubes with a strainer and place on paper towels to drain. Fry the remaining taro cubes in this way.
• Discard the oil from the wok and put in the sugar, sesame oil, and shortening. Stir the sugar continuously for about 2 minutes or until the sugar caramelizes and turns a light brown then remove the wok from the heat. Use chopsticks to dip each fried taro cube in the caramelized sugar.
• Place the coated taro cubes on a plate and serve with a small bowl of ice water. Before eating, instruct your guests to use their chopsticks to dunk the taro in the ice water so that the sugar hardens and cools before eating.

Steps:

• "For deep-frying, pork that is either lean or half-lean, half-fat can be used. When using the half-and-half pork, remove its coarse outer skin and score the fat in a crisscross pattern. These are the steps in deep-frying pork. (1) cubing the meat; (2) marinating it; (3) dredging it in flour or cornstarch, or coating it with batter; (4) immersing it in hot oil and deep-frying until done; and (5) Serving it sprinkled either with pepper or sesame oil, or accompanied by a sweet-and-pungent sauce. TO CUBE: Cut meat in 3/4- to 1-inch cubes. TO MARINATE: (This step is optional but greatly enhances the flavor.) Let pork cubes stand 15 to 30 minutes, turning meat several times, in any of the following mixtures: 2 tablespoons soy sauce, 2 teaspoons sugar 2 tablespoons sherry, 1 teaspoon salt 2 tablespoons soy sauce, 2 tablespoons sherry (to which may be added 2 teaspoons sugar and a dash of pepper) TO DREDGE: marinated pork: 1. Sprinkle lightly with flour. 2. Dip in beaten egg. Roll or toss in cornstarch. Let stand until cornstarch is absorbed. 3. Dip in beaten egg. Roll or toss in flour seasoned lightly with salt. unmarinated pork: 1. Season with salt and pepper. Roll or toss in flour or cornstarch. Dip in beaten egg. 2. Roll or toss in cornstarch. Gradually add sherry 1/2 teaspoon at a time, tossing cubes until coated with a thick, heavy paste. 3. Roll or toss lightly in flour. Season with salt and a dash of pepper. Sprinkle with 2 tablespoons sherry, 1/2 teaspoon five spices. Let stand 20 to 30 minutes, turning meat several times. TO COAT: marinated pork: Instead of dredging as above, dip pork in any of the following mixtures (do not coat too thickly--the batter will absorb too much oil): 1 egg, beaten; 1/2 cup flour, 4 tablespoons water, 1/2 teaspoon salt 2 eggs, beaten; 2 tablespoons flour, 1 tablespoon water, 1 teaspoon salt 1 egg white, beaten lightly; 4 tablespoons cornstarch, 1/2 teaspoon salt unmarinated pork: Dip in the following mixture: 3 tablespoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon salt, dash of pepper (to which may be added 1 egg, beaten) TO DEEP-FRY: Heat the oil to about 375 degrees. Add the pork cubes a few at a time. Deep-fry until golden (about 3 minutes). Lift meat out a minute to cool while reheating oil. Return pork to oil and deep-fry until done (about 3 to 4 minutes more). If a large amount of oil is used, the pork cubes will float when done. Otherwise, check for doneness by cutting a cube open to see that it is no longer pink. TO SERVE: When serving pork with a sweet-and-pungent sauce, prepare the sauce first (see recipe). Then, when the pork has been deep-fried, reheat sauce, and stir the pork in briefly, only to heat through. (If pork is cooked too long in the sauce, it will lose its crispness.) From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet."