by TheLastWonton | Aug 13, 2019 | Beef, Pork & Lamb, Hawaiian, Main Dishes
Tender bites of battered pork, fried crispy golden, then tossed in saucy, sweet and tangy goodness. Yum-O!
As far back as I can remember, right from childhood, up to present day, no matter which home was home at the time, when Chinese food delivery gets ordered, someone, always, almost instantly, pipes up, "Sweet & Sour Pork, please!"
I bet Forest Grump even knows what number Sweet & Sour Pork is, on that take-out menu, that is the stand-by, for ordering in, when we go to his Dad's house, for dinner.
Now, I've been a part of the Stowell family sooooo long, that I'm not sure anymore, if this is as common in every household, but I have the sneaking suspicion that it might just be. Which makes me think that Sweet & Sour Pork is indeed one of the most definitive Chinese favorites, in our part of the world. Right?
So every once in awhile, with end goal being many happy man-smiles (oh yes, in this family, I'm smack dab in the middle of a lot of um, potent, boy-power!) I fiddle faddle up a good batch of S&S.
I use pork tenderloin, instead of shoulder/butt, 'cuz I think it holds it's own better, and cooks up crispy, tender. For the sauce, I always use fresh pineapple, sweet onion and lately those cute little, baby, yellow, orange and red sweet bell peppers. It all comes together pretty quick and easy. Then I throw some sticky rice in the rice cooker, and and hot and happy #14, is ready to roll.
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SWEET & SOUR PORK ~ Serves 4-6
Pork:
1 1/4 – 1 1/3 lbs. pork tenderloin, cut into irregular 1" dice
2 tablespoons soy sauce
1 teaspoon granulated garlic powder
1 cup flour
1/2 cup cornstarch
Salt and pepper
2 eggs
Oil for frying
Sweet & Sour Sauce:
2 tablespoons olive oil
1/2 cup Walla Walla, Vidalia, Maui, or other sweet onion, chopped roughly
1 cup mini sweet bell peppers, about 1-inch dice
1 plump garlic clove, minced
1 cup pineapple juice
1/3 cup vinegar
Scant 1/3 cup brown sugar
2 tablespoons soy sauce
1 – 2 teaspoons dried chili flakes (Optional, if you'd rather no kicky heat)
2 tablespoons cornstarch mixed with 3 tablespoons pineapple juice
1 1/2 cups fresh pineapple, peeled, core removed, chopped (pineapple style)
Put pork pieces in medium bowl, add soy sauce and garlic powder. Massage, massage, massage, those flavours into the pork. Cover and refrigerate 2-6 hours.
Meanwhile, you can make the sauce. In medium pot, over medium-high heat, pour in olive oil, add chopped onion, stirring occasionally, for about 3 minutes. Lower heat a bit, add chopped peppers, stir. After 1 minute add minced garlic, stir, stir. Cook about 1 minute more, then add pineapple juice, vinegar, brown sugar, 2 tablespoons soy sauce, chili flakes (if using). Stir to evenly combine. While gently whisking mixture, pour in cornstarch-pineapple juice slurry. Stirring frequently, cook until bubbles just break the surface of the liquid and the mixture is clear and thickened – about 5 – 7 minutes. Lower heat, add pineapple, stir to combine. Set aside.
Combine flour and cornstarch in a pie plate, or other shallow dish. Season generously with salt and pepper. In another pie plate, add eggs and whisk, whisk.
Batter each piece of pork, by coating in the flour mixture, then the whisked eggs, then the flour mixture again. Oh yeah mama, flour – egg – flour = damn good pork batter.
Heat oil in deep fryer, deep pan, or wok to about 350F. Once the oil is hot enough, do 2 to 3 batches, 
adding just enough battered pork, not too crowd, and frying until golden and cooked through, 5 – 7 minutes, turning over and scooting a bit, with a chopstick, as you fry. Drain on newspaper or paper towels and fry the next batch.
While frying, re-heat your sauce. Put cooked pork in a large-ish bowl, pour in warmed sauce, toss, toss and serve, with rice on the side, and a Happy #14 Smile.
THE END
Well just 'til next time.
by TheLastWonton | Aug 11, 2019 | Baking & Desserts, Breads & Sandwiches, Breakfast & Brunch, Recipes, Treats
Quick and easy! Crispy, chewy, bite-me, outtards, hiding deliciously, poofy, moist, peach-riddled innards. Tastes like summer!
August in the Okanagan means FRESH PEACHES. Plucked right off the tree, those softly, sunset-hued, boldly plump, orbs, with their velvety thin layer of fuzz, are always whispering, "Bite me!" So what's a girl to do?
Ha! Really though, it is ridiculously easy to wax poetic about the potent deliciousness of fresh peaches. There's so few, if any other, fresh fruit, that as soon as you take a bite of a perfectly ripe one, sweet rivers of juice run down your arm, whilst your taste buds do the happy dance. Well, it's true!
Roadside fruit stands, here in the Okanagan,
might not be as prolific as they were in the
olden days, but the stands that do remain,
have become icons, of sorts.
In essence, the very definition of Farm to Table. A truly easy, and feel-good, way to pay homage to our orchardists and farmers. That's partly why I so enjoy my every-few-days, browse-and-buy, freshness at Paynter's Fruit Stand in West Kelowna.
The other reason, of course, being the bags of bodaciously fresh fruit and veggies that end up in my very own kitchen.
[And thanks oodles, Paynter's for the great peach pic!]
Needless to say, yesterday's fruit stand haul was very peachy keen. So what's a girl to do?
Peach fritters are pretty darn quick and easy to throw together, and even though you've doughnut-ized those just-picked peaches, the unmistakable freshness is completely intact. So you might say that these peach fritters taste like summer. And who doesn't want to taste summer?
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Adapted from Bunny's Warm Oven food blog, for The Last Wonton.
Thanks Bunny, for the peachy inspiration.
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Something fuzzy this way comes……
FRESH PEACH FRITTERS – Makes about 12
1 cup flour
1 teaspoon sea salt
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
2 eggs, beaten
1/3 cup milk
1 tablespoon butter, melted
1 1/2 cups diced fresh peaches (I used 2 pretty big peaches)
For glaze: Combine about 1 cup icing sugar with enough milk, or canned milk, to get the perfectamundo drizzling consistency. Or
Cinnamon sugar coating: Just toss 1/2 cup sugar, with a little schwack of cinnamon, in a flat bottom bowl.
Using a whisk , combine flour, salt, baking powder, 2 tablespoons sugar and cinnamon in medium bowl. Whisk in eggs, milk and melted butter. Fold in peaches.
Heat oil in deep pan, fryer or wok to 375F. Make sure you do not get your oil too hot, or the outside of your fritters will brown too quickly, before the inside is completely cooked.
Plop a slightly generous 1/4 cup batter into hot oil. The batter will sink at first, then rise. Cook 3-4 minutes, depending on size of fritters, flipping with a chopstick or long handled fork, to cook both sides evenly. Remove cooked fritters from oil, onto paper towels or newspapers to drain. Repeat with remaining fritters.
Glaze hot fritters. Or plop each fritter into a flat bottomed bowl with a bit of cinnamon sugar and coat well.
Serve warm, with a big, summery, smile.
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BITE ME!
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by TheLastWonton | Aug 9, 2019 | Breads & Sandwiches, Breakfast & Brunch, Eggs, Recipes
Crazily easy peasy, wham bam, cheesy, eggy deliciousness tucked into a buttery grilled bun. Good morning!
So what is Bodega-Style, you ask. Something we've kind of been missing out on, here in Western Canada, I'd say.
You'll find them in other big cities in the States, but in New York City, there is claimed to be, in the range of 10,000 of these corner stores, called Bodegas. A CBS News article states, "Bodegas: The life blood of New York City neighborhoods". Who knew, eh?
Pronounced bow dei guh, these small stores "feel like home", with overstuffed, bulging, shelves that specifically serve their neighbours needs and wants, and always, always, serve up the Best Damn Egg & Cheese (and often bacon), to be had.
Aaahh…..so whether you need your morning fix, are nursing a hangover, or just want to start your day right, Bodega style egg and cheese, hits the spot.
First off, I have to once again thank Deb, from the mahvelous food blog, Smitten Kitchen, for her take and my unbridled inspiration to go Bodega style.
You guys, these egg buns are fun, easy, yummy and, if you are so inclined, you can rev things up with strips of smokey bacon, tender back bacon, fresh sliced heirloom tomato, or caramelized onions, or, or, or…….
But for now simplicity = satisfaction.
You can use any bun, or toast, or English muffins. I used a Brioche bun, smeared each half with butter, then grilled 'til just toasty golden, then another smear of mayo, on one half. Yup, I'm a mayo-er, from a way back. Bun done, so now it's just a a big happy, stir, melt, pour, twirl, plop, fold, fold, fold, fold. Ta Da!
And if someone seems to be lurking about your kitchen, with bun envy, it'll take you all of about 3 minutes, to make another one. Ta Da!
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EGG & CHEESE BUN ~ Bodega-Style – Serves 1
Brioche bun, English muffin, roll, or two pieces of toast
2 smears of butter, for bun + 2 teaspoons butter, for pan
Smear of mayo, if you are a mayo-er
1 egg
Salt and pepper
1 slice of your favorite cheese, or small pile of grated or crumbled cheese
Spoonful of sliced green onions, chives, crumbled bacon, or whatever else you want in your eggs
Heat medium sized non-stick skillet, over medium high heat. Grill Brioche bun halves until toasty golden. Smear one half of grilled bun with mayo.
Beat 1 egg, with a scant teaspoon of water, a couple pinches of sea salt and a wham of freshly ground pepper.
Melt 2 teaspoons butter in pan, swirling to coat bottom. Pour in the egg, and roll it around so it coats the bottom of the pan, as a thin crepe would. Immediately place your cheese, and other fillings, if you choose, in the middle. After about 1 minute the egg will have set.
Fold the part of the egg closest to you over the cheese, like the first part of a business letter fold. Repeat this on the three remaining sides, forming a small square. Leave the folded egg and cheese in the centre of the skillet to cook another 30 seconds, then slide onto your bun, or toast. Top the sandwich with the other half of bun, and dig in to this Bodega-style goodness.
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by TheLastWonton | Aug 2, 2019 | Travel & Stories
IT’S A BIG WIDE WONDERFUL, TASTY, WORLD AND I AM SO EXCITED TO NOW BE SHARING SOME OF MY TRAVEL EXPERIENCES WITH YOU. AFTER ALL FOOD AND TRAVEL GO TOGETHER LIKE ROME AND CACIO E PEPE, OR PERHAPS BALI AND BANANA PANCAKES.
CARIBBEAN
St. Lucia
SOUTHEAST ASIA
Our Stay at Villa Sagitta ~ Rural Ubud, Bali ~ Part One
Villa Sagitta ~ Rural Ubud, Bali ~ Part Two
Cool Dudes, Country Roads, Childlike Fascination
UBUD ~ Good Food ~ Good Friends
Dining out in Ubud
Coming your way……more cruising ports, and – Kona, Hawi, The Kohala Coast, and The Big Island of Hawaii – Venice, Rome, Puglia, Tropea, Sorrento and more of bodacious Italy, and, and, and……
by TheLastWonton | Aug 2, 2019 | Travel & Stories
Five glorious, sun-soaked, turquoise-sea-soothed, sandy-footed, happy hours, on beautiful St. Lucia. And my snacky-lunch onion rings were crazy good. Yes, you absolutely should have cruise-port-excursion envy!
Thanks Travelzoo, for this great pic of Marigot Beach & Dive Resort.
I just love cruising. Love it! This past Spring my dearheart friend, Donna, and her cool sister, Bonnie, and I, eagerly boarded our first Royal Caribbean cruise. Southern Caribbean here we come! It took us all of about 5 minutes, once aboard The Serenade of the Seas, to break into full nothing-matters-we're-on-a-Caribbean-cruise mode. Oh yeah, baby!
But more about the cruise another time, 'cuz I just have to show and tell you, about my memorable few hours on beautiful St. Lucia.
Before anything else, when I wake up on a cruise ship, I head directly out to my little balcony to see what I can see. My first early morning glimpse of St. Lucia with it's famed Pitons (those dramatic, recognizably silhouetted, volcanic mountains), instantly filled me with child-like anticipation.
I just love standing on my lanai, so as not to miss anything, as we pull into each port. Good morning Castries, St. Lucia.
Before cruising, this time and every time, I like to figure out if I'm going to tour, make my own way, day pass it, or just hang out on a beach. This time around Donna and Bonnie were off on a Shore Excursion, so I was going solo. After reading about possible cooking classes, local tours, and Resort Day Passes, I pretty much decided it would suit my fancy to hang out at an oceanside resort. I checked online reviews, chose, and arranged, a Day Pass at Marigot Beach Club & Dive Resort, just for me.
Marigot Bay is a picturesque natural harbour, dotted with happy ferries, posh yachts, catamarans and dinghies, contentedly partaking of all manner of tropical water pleasures. As the taxi approached, my driver was only too cheerful, and boastfully proud of his island home, to stop for me to take photos. Nice. And with the view this pretty, I couldn't wait to get down to the water, myself. Oh goody, goody!
And then, after a quick and charmingly friendly check-in, for my day pass, I was there. It was happening. I lazed, I looky-looed, I bobbed in clear azure waters, I explored a wee bit and I enjoyed every moment.
Tropical quirkiness everywhere.
Bougainvillea always stops me in my tracks.
What? A phone booth? At the beach?
As I made my way back towards the bar and restaurant, Doolittle's, to refresh my icy, tropical concoction, I caught just a hint of a yummy aroma. Now I'm hungry. Not super hungry, but hungry enough.
Once that signal hit, before I knew it, I was happily sitting, menu in hand, enjoying the view and the decisions.
Sitting along the rail, of Doolittle's, also affords a downward view. Told you the water was crystalline.
But, back to the menu…..decisions, decisions…..Beach Pina Colada Shrimp or Creole Pasta with Catch of the Day or Curry or Jerk Chicken, or, or, or…. Hmmm. Definitely leaning more towards snack, than meal, so after far too much menu re-inspection, I ordered Onion Rings. Yup, kind of weird, but, oh Mama! am I ever glad I did!!
I'm pretty damn sure these are the best onions rings I've ever had. They were served with warm maple syrup to dunk. What? No, no, you silly Caribbean-ers. Ketchup, please. But then I thought, ah what the heck, and dunked. Oh my! No, seriously. Oh my!!! Who woulda' thunk?!
And because I was simply giddy with pleasure, of so many kinds, I had to take one more onion ring shot with a peek-a-boo of the view. I know.
I made a promise to myself to experiment, in my kitchen, to copy-cat these babies. Soon, I promise, I will post my Almost-Doolittle's Onion Rings.
After this fine little repast I popped into the ocean one last time, soaked up a few more rays, and then with silly smile stuck to my face, packed up to head back to the ship.
As the taxi passed tropical beauty of so many kinds, with brief views of rainforest canopies and glimpses of rushing waterfalls, I contentedly enjoyed watching Island life pass by. There were ramshackle villages, seaside mansions, playful bunches of school kids, colourful communities where storefronts oozed character, and characters, and many contentedly munching cows, roaming ever-so-green farmlands.
Hello Serenade of the Seas. Home Sweet Shippy Home.
And that was it. My day on St. Lucia, done. I'm so glad I decided upon that Marigot Beach & Dive Resort Day Pass. Still makes me smile.
Bye, bye, St. Lucia, thanks for everything!
