Wind's Food Journey

Things Required:
½ cup pearl sago
1 cup coconut cream
1½ - 2½ cups water
½ cup sugar
1 fresh mango or canned Mango

Optional:
Pandan Leaf

How to make the pudding:
First of all, heat 2 cups of water with high heat, wait till its almost boil(when u see some small bubble at the bottom), turn it to medium heat and add ½ cup sugar, stir it make sure all the sugar is dissolved into the water and make sure the water doesn't boil(if it is boiling turn to smaller heat).

Next, pour the coconut cream and the sago (with the pandan leaf if you have it) in, stir it and It’s important that you don’t allow the mixture to boil as that will cause the coconut cream to split.




Keep the it at gentle heat, and keep stirring the mixture to ensure the sago doesn’t form clumps. The sago will slowly become sticky as the starch is released, so if the mixture is getting too thick, add in some water and continue to stir the mixture






Once the Sago turns translucent, the sago is considered cooked, off the heat and allow it to cool down for 5 min, while you prepare to distribute the mango into cups






Now Stir the mixture again and start to scoop the mixtures into the cups with mango
you can mix them together in the cups or leave the mango at the bottom/top of the cups depends on your creativity



You can serve it HOT/WARM/COLD it depends... my own personal preference is serve it WARM, as the coconut smells really nice when its warm, but some others preferred cold. Its really up to personal preference. if you want it cold just leave it in the fridge(*note not the freezer) for serveral hours and it should solidify due the starch

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Ingredient
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
Ingredient for the Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
Ingredient for the Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
Others:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
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Preparation:
Pork
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Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

Sauce
====
Combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar in a small bowl Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Batter
=====
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Others
=====
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.


Directions of Sweet and Sour Pork
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Heat the oil for deep--frying to 375 degrees Fahrenheit.

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.





**Receipe Obtain from http://chinesefood.about.com/od/pork/r/sweetsourpork.htm