#simpol

This is my new favourite channel/chef - his cooking is very no-nonsense which I like.

This recipe is a little bit salty so I already reduced the amount of soy sauce a bit.

Ingredients: - 1kg beef brisket (or beef shin / any cut with tendon/fat) - 1/2 onion or 2 shallots (diced) - 2 whole garlic cloves (minced) - 3-4 slices of ginger - 3 bay leaves - 3 star anise - 3/4 cup soy sauce (180mls) - 1/4 cup brown sugar (4tbsp) - 1/4 cup Chinese rice wine (Shaoxing) (60mls) - 2 cups water / chicken broth - Cornstarch slurry (1 tbsp corn stach + 30ml water) - Sesame oil

PANDESAL

https://youtu.be/BdwP2rWpsPU

INGREDIENTS

1 cup warm water (110 degrees F/45 degrees C)

1 teaspoon active dry yeast

2 tablespoons and 2 teaspoons white sugar

2 tablespoons vegetable oil

3/4 teaspoon salt

3 cups all-purpose flour

Directions

Step 1

Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.

Step 2

In a large mixing bowl, combine the 3 cups of flour and the remaining 2tbsp. and 1 teaspoons of sugar and mix until smooth. Add the salt, and the yeast mixture; stir well. and add oil until the dough pulls away from the sides of the bowl.

Step 3

Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.

Step 4

Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, Gently press each roll down to flatten.

Step 5

Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes

Step 6

Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Ingredients

for 2 servings

MARINADE

1/4kg pork, chopped into bite size pieces

1 teaspoon salt and pepper

3 tbsp corn flour

2 eggs

DEEP FRYING

1 cup corn flour 

2 ½ cups oil 

SAUCE

2 tablespoons oil

2 teaspoons garlic, crushed

½ green bell pepper, chopped

1 onion, chopped

1 can pineapple chunk

2tbsp white sugar 

1/4 sugar vinegar

2 tablespoons ketchup

1 carrot, chopped

1 tbsp cornstarch

Preparation

In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.

Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated. make it 2nd coat by returning in marinated bowl and back to coated again.

In a medium-sized saucepan, heat the oil to 350˚F (180°C).

Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.

For the sauce, place a frying pan over a medium heat and add the oil.

Sauté the garlic until fragrant, then add onion.

Add carrot and simmer in 2mins

Add ketshup,vinegar and juice of pineapple chunk simmer in 5mins before you can stir. simmer in 5-10 mins or until the carrot is cooked.

Add sugar and pineapple and 1/2 cup of water stir. add salt if needed. bring to boil.

Add bell pepper and stir in 2mins. Add the pork to the frying pan and coat everything evenly with the sauce.

mix 1tbsp corn starch in 2tbsp water mix well and put in a pan.stir. when the sauce is will become thickness. SERVE HOT. ENJOY.

http://www.direitolegal.org/diario-forense/stf-nega-seguimento-a-reclamacao-do-sinpol/

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