[CH] NEW recipe!
Doug Irvine (dirvin@bc.sympatico.ca)
Wed, 29 Jul 1998 20:34:34 -0700
CURRIED PORK TENDERLOIN
1 small pork tenderloin, about 3/4 to 1 lb
2-3 tbls white wine
1 tbls corn starch,or more if necessary
1 tbls very finely minced fresh ginger
Cut tenderloin into pieces about 1 inch by 1 inch, toss with the wine,
and a very little salt,and a sprinkle of sugar( I use ginger wine) and
mix in the cornstarch...let sit until well absorbed, mix again, if too
dry,add more corn starch,if too wet add more wine! Put in fridge for as
long as you wish, up to six hours.
1 onion,good size,walla walla or vidalia,chopped up
2 garlic cloves or three if small ones,chopped up finely
1 knob of ginger about an inch in diameter, chopped fine
1 can 14oz, coconut milk
1 hab, chopped fine, use two or three if you wish
1 tbls GOOD Madras curry powder
1 good sized branch of basil chopped up
salt and sesame oil to taste
While the pork is marinating in its little bowl,start the onons in a low
heat pan with a little peanut oil, add the garlic and the ginger, and a
little salt to taste(gently on the salt)Let this go for about five
minutes onlow,until the onion, garlic, ginger become fragrant,the
sprinkle withthe curry powder...at least 1 tbls.Let this simmer on low
for another five to ten minutes and add half to two thirds of the can of
coconut milk, adding one tbls of cornstarch to the remainder of the milk
Throw the habs into the mixture now and cook for another few
minutes...Let this simmer on very low for about fifteen minutes, and
while this is doing, in a wok, start frying the pork pieces, when they
are done set them aside and keep them warm, draining them well of the
oil....then add all of the pork to the curry mixture,stirring it around
and adding sesame oil and chopped up basil to taste...This one took me
about 1 hour to figure out,put together and serve,with fried rice and a
steam bun(bought)....I did this one tonight,right outta the old skull,
which reminds me of what I said to my long departed mother many years
ago,when she told me that the recipe for something was out of her head,
and I was so bold as to ask her if there was anything left in there?
She,who had watched the present Queen Mother being pulled in a dog cart
outside of Glamis Castle in the early part of the century,WAS NOT AMUSED
and let me know that...however, having the sense of humour, which she
bestowed on me, she thought about it and started to laugh! Hope everyone
enjoys what we had for dinner tonight, Cheers, Doug in BC