FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesMeat Appetizers pg 4 >  Singapore Samplings

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

SINGAPORE SAMPLINGS

Serves 6

Ingredients

    • 1½ pounds boneless pork loin, sliced into 4x1x1/8-inch strips
    • 8 wooden skewers
    • 1/4 cup soy sauce
    • 3 tablespoons rice vinegar
    • 1 tablespoon grated fresh ginger OR 1 teaspoon dry ginger
    • 1 clove garlic, minced
    • 1/2 teaspoon crushed red pepper
    • Peppered Tofu (recipe follows), if desired
     

Cooking Directions

Soak skewers for 20-30 minutes in water.

Thread pork onto skewers. Place in a 12x9-inch baking dish.

Combine remaining ingredients and pour over skewers, turning to coat. Marinate for 30 minutes, turning once or twice.

Discard remaining marinade.

Broil 6 inches from heat for 10 minutes, turning to cook all sides.

Serve with peppered tofu, if desired.

PEPPERED TOFU: Heat 1 tablespoon sesame oil in a frypan, add 1/2 teaspoon dried red pepper and 1 thin slice fresh ginger. Cook and stir over medium heat for 2-3 minutes. Stir in 1 tablespoon oyster sauce; add 8 ounces tofu, cubed, and stir to heat through and coat with sauce.

Serving Suggestions
These tasty morsels can served as part of an appetizer plate or serve as an entree with rice noodles and steamed Asian vegetables.

Nutrition Facts
Calories 197 calories; Protein 25 grams; Fat 9 grams; Sodium 754 milligrams; Cholesterol 57 milligrams; Saturated Fat 3 grams; Carbohydrates 2 grams; Fiber 0 grams
 

Recipe courtesy of National Pork Board.   For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages