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THE BRIGHT SPOT

Food. Travel. Bargain finds. Random thoughts. A bright spot for sharing ideas and starting conversations!

Tamarind-Glazed Pork Stir-Fry

05.13.2012 by Leah // 3 Comments

Another winning recipe from Yummy Magazine (October 2011 issue)!   The original recipe calls for chicken breast but we only have pork steak at home so we did the pork version instead.   I now count this as one of our favorite dishes.  Who would have thought that you can use sinigang na sampalok (tamarind stew mix) in a stir-fry dish?

Ingredients:

  • 1/2 kilo pork steak (the original recipe requires 4 fillets skinless chicken breast)
  • 1 teaspoon sinigang na sampalok mix
  • 2 tablespoon fish sauce (patis) – you can add more if you prefer it to be a bit salty
  • 3 tablespoon brown sugar
  • 1/2 tablespoon cornstarch, dissolved in 1/2 cup water
  • 1 medium onion, diced
  • 1/4 cup diced bell pepper
  • 1/4 cup cashew nuts, chopped
  • salt and pepper to taste

Cooking Steps:

1.  Cut chicken fillets into 1-inch bite-sized pieces (in case of pork, cut it into smaller pieces for it to cook faster)

2.  Mix together sinigang mix, fish sauce, brown sugar, and dissolved cornstarch.

3.  Add sauce mixture to chicken/pork pieces (enough to coat the pieces) and let it stand in the chiller for about 30 minutes.

4.  Over high heat, saute chicken/pork pieces until light brown.  If using the Saladmaster Gourmet Pan (like what we did), cook over medium heat only.  Set aside.

(Note:  You don’t need to saute the meat with the sauce.   It so happened that I wasn’t able to drain the meat properly before sauteing them in our Saladmaster Gourmet Pan).

5.  In the same Saladmaster Gourmet Pan, saute onions and bell pepper.

6.  Add the meat pieces and saute with the onions and bell peppers.

7.  Add the sauce and let simmer until sauce is thickened and the meat pieces are cooked.   If the sauce becomes too thick and the meat pieces are still uncooked, just add more water.

8.   Adjust seasoning according to taste.  Add chopped cashews and mix well.

This stir-fry dish took only 20 minutes to cook (and 10 minutes if we used chicken breast), and it smelled and tasted really great!   It has a delightful sour punch brought about by the tamarind mix.

I highly recommend that you try this one!  Trust me, it’s going to become your favorite too!

 

Categories // Saladmaster Recipes Tags // recipes, saladmaster, saladmaster products, yummy magazine

Comments

  1. Mary Jane Chua says

    May 16, 2012 at 1:40 pm

    Hi pen! Actually nakita namin ni rene Ito kgabi and yung pictures nakakagutom kaya sabi namin dapat talaga I-try 🙂 pag naluto ko inform kita agad thanks 🙂 rene n I are really happy that u and aj are truly enjoying Saladmaster!

    Reply
    • leadeleon says

      May 17, 2012 at 1:09 pm

      Okey! I like discovering new recipes too, and thankfully I have this blog to document our fave recipes =)

      Reply

Trackbacks

  1. A Repeat Recipe « The Bright Spot says:
    June 13, 2012 at 1:51 pm

    […] repeated my favorite recipe, the Tamarind-Glazed Pork Stir-Fry, some weeks ago but this time, I used chicken breast fillet for the meat, and green bell peppers […]

    Reply

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9 months ago this feisty little cat we named Gigi 9 months ago this feisty little cat we named Gigi came to us super dirty (gusgusin to the max), malnourished and is in bad need of treatment for worms and fleas. Who would've thought that she will bloom into a really pretty cat, with salmon-colored nose, beautiful doe eyes, a prominent white hair scarf, and powdery white cheeks. 

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To My Father By Georgia Harkness A giant pine, ma To My Father
By Georgia Harkness

A giant pine, magnificent and old
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Within its fold birds safely reared their young.
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and the cooling shade gave cheer to passers by.
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But men who passed paid tribute – and said,
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This giant pine, magnificent and old.

~

To our shelter and safety while he lived, we miss you so much.
Happy 2nd Year in Heaven, Daddy ❤
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