SWEET ESSENTIALS RECIPES
3-INGREDIENT RECIPES | BBC GOOD FOOD
Get back to basics with our simple recipes that use just three ingredients, from budget-friendly omelettes and pasta to biscuits, ice cream, and cocktails.
Provided by Good Food team
Number Of Ingredients 1
SWEET AND SOUR PORK (咕噜肉) | MADE WITH LAU
Learn how to make one of the world's most popular takeout dishes, right at home!
Provided by Made With Lau
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 3
Number Of Ingredients 19
Steps:
- First, we'll cut our pork into a few pieces, parallel to the grain. Then, we'll slice pieces perpendicular to the grain, into about 1/4 to 1/2 inch pieces.
- These are all basically optional, but we'll cut our bell peppers into triangles (red bell peppers, yellow bell peppers, green bell peppers), and red onions, yellow onions into small pieces.
- We'll create our sauce with ketchup, brown sugar, vinegar, cornstarch, salt, and water. Mix it thoroughly for about 45 to 60 seconds.
- Add flour to the marinated pork and massage for about 1-2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.
- As with our Honey Walnut Shrimp and General Tso's Chicken recipes, we'll be frying our pork twice - a first time to cook it, a second to bring out the crunchiness.
- We're close to being done!
More about "sweet essentials recipes"
3-INGREDIENT RECIPES | BBC GOOD FOOD
Get back to basics with our simple recipes that use just three ingredients, from budget-friendly omelettes and pasta to biscuits, ice cream, and cocktails.
From bbcgoodfood.com
From bbcgoodfood.com
See details
SWEET AND SOUR PORK (咕噜肉) | MADE WITH LAU
Learn how to make one of the world's most popular takeout dishes, right at home!
From madewithlau.com
Reviews 5
Total Time 45 minutes
Cuisine Chinese
From madewithlau.com
Reviews 5
Total Time 45 minutes
Cuisine Chinese
- We're close to being done!
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SUET PASTRY FOR SWEET AND SAVOURY PUDDINGS | PASTRY ...
Suet pastry is part of British culinary heritage which can be used for steamed and boiled sweet and savoury puddings. For a sweet pudding, see our Apple and Blackcurrant Sponge Pudding.
From dovesfarm.co.uk
Reviews 0
From dovesfarm.co.uk
Reviews 0
- Suet Pastry Rub some butter around the inside of a 1.1lt/2pt pudding bowl. Put the flour and suet into a mixing bowl and stir to combine. For a sweet pudding add two spoons of sugar, for a savoury pudding, add a pinch of salt. Add the milk and stir to mix. Using your hands, gather everything together into a smooth dough. Sweet or Savoury Filled Suet Pudding Dust the work surface and pastry with flour. Cut off a third of the pastry and reserve this for the lid. Roll the larger piece of pastry into a 23cm/9” circle and lift the pastry into the pudding bowl. OR put the pastry into the bowl and using your fingers, press it into the base and up the sides. Brush the top edges of the pastry with water. Add your filling so that the pudding bowl is three quarters full. Roll out the remaining pastry into a circle the diameter of the top of the dish. Transfer the pastry circle to the bowl. Lift over, press and pinch the pastry around the edges of the bowl to join the circle. Brush a piece of parchment or greaseproof paper with butter and place it loosely, butter side down on the pudding. Cooking the Pudding in a Saucepan Cover the pudding bowl with aluminium foil, tucking in well at the outer rim. Stand the pudding bowl in the bottom of a large saucepan and add boiling water until it comes halfway up the pudding bowl. Put the lid on the saucepan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding bowl. Carefully remove the pudding from the saucepan. Remove the foil and run a warm knife around the inside edge of the basin. Put a warm plate on top of the pudding bowl, carefully invert the pudding and let it slide onto the plate. Keep warm until serving. Cooking the Pudding in a Microwave Cover the pudding with cling film and cut a hole in the top for steam to escape. Put the pudding bowl into the microwave and cook on full power for 7 minutes. Leave to stand for 2 minutes. Remove the cling film and parchment and run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding bowl, carefully invert the pudding and let it slide onto the plate. Keep warm until serving.
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