It's been a while since I last made a dish, I have been extremely busy during the holidays that I haven't had the time to bussle in the kitchen!
Today is New Year's eve and I have lots of free time, hence, the special lunch I was able to cook for my husband and I. This recipe is very easy to make, and it beats the usual fast fried chicken recipe! (Read On by clicking Read More -->)
1/4 k Shrimps
1/4 k ground pork sirloin (optional, you can use 1/2 k shrimps instead if you don't like pork)
1 Tbsp Fish Sauce (Patis)
2 tsp white sugar
1 medium white onion (minced)
1/4 cup Marby's bread crumbs
Kasugai Panko Bread Crumbs
Vegetable Oil for frying
1 can of Del Monte Pineapple Chunks (234g)
3 Tbsps Pan Tai Plum Sauce
4 Tbsps Pan Tai Hot Chili Sauce
1/4 cup water
3 tsps white sugar
1 tsp cornstarch dissolved in 1 tsp hot water
1 kiat kiat mandarin orange (peeled and the "husks" removed)
2. Mince your onions in the same processor minus the shrimps. Set aside.
3. Combine all the patty ingredients in a large mixing bowl and use your fingers to squeeze and incorporate all the ingredients well.
4. Scoop a serving with your hand z mixture and form a ball. Press down on Panko bread crumbs and coat both sides with the crumbs forming your desired patty size. These patties will be soft so handle with care.
Fry your patties until golden brown on each side. The low, slow cooking oil will cook your meat properly without burning the crusts. When cooked, lay them flat on a plate with a double layer of kitchen paper towels.
6. In a heavy bottomed pan, add the plum sauce first. Set your heat on low.
7. Add the pineapple chunks including the water.
8. Add the hot chili into the pot and stir continuously to avoid burning at the bottom of the pan.
Add the rest of the ingredients and boil until the sauce becomes thick. Remember, not to over cook the sauce because the fruits might get soggy. The sauce will get thicker as it cools.