Sari Sari Recipes

SARI SARI

Steps:

• Cut roast pork into 1/2 by 2 inch pieces. Chinese style roast pork can be obtained in Chinatown.
• Cut vegetables into bite sized pieces. Other vegetables that can be used.
• are long beans instead of green beans, and squash or chayote.
• Heat oil in a large heavy pot over medium high heat.
• Saute ginger, garlic and tomato in oil until garlic is transluscent.
• Add roast pork and stir-fry for two to three minutes until pork is heated through.
• Add in vegetables except bitter melon. Add fish sauce and tomato paste. Reduce heat to medium. Partially cover pot and simmer stirring occasionally until vegetables are almost tender. Add water if necessary to prevent sticking.
• Add shrimp and continue cooking until shrimp are pink and done.
• Adjust seasoning by adding salt or additional fish sauce.
• Add in bitter melon. Cook until bitter melon is tender. Do not stir; shake pot instead. Do not over cook or damage bitter melon Bitter melon can be omitted if you do not like the bitter taste.
• Serve with steamed rice or garlic fried rice.

SARI FOWL - SPECIAL LONG-COOK CHICKEN

Steps:

• Thoroughly clean the chicken under running water, and remove its skin.
• Put about a third of the sliced apples in the bottom of the crockpot, then place chicken on top of them.
• Mix together the wine cooler, water, oyster sauce, soy sauce, sage, sesame oil, orange peel, and minced onion.
• Place rest of sliced apples on top of the chicken, then pour liquid mixture over contents in crockpot.
• Put crockpot on low heat in the morning, then turn to high 6-8 hours later.
• After cooking on high for at least an hour, remove chicken from pot and serve.
• Serve with rice, steamed vegetables such as pea pods, and the cooked apples on the side.
• Notes: This recipe is one I came up with a few years back (during a time I was going by the nym"Sari") when I was trying to come up with something different but only wanted to use what I already had in the kitchen; just the smell of it cooking was enough to drive us crazy with hunger- sometimes the best recipes come up by accident!
• I prefer my chicken or turkey skinless, so that's why this recipe uses skinless chicken; the flavors of the marinade also penetrate the meat much easier without the skin, but the one time I didn't skin the chicken it still turned out wonderfully.
• When I first made this I used original Bartles and James Cooler (which is difficult to find these days, so margarita flavor is close), which worked very well, and it had a very nice taste and aroma; beer can also be used, but I prefer the wine cooler.