Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Serving size and cooking temperature are unknown. My guess would be 375 F ( 190 C) or does that sound too high?
My mom likes to cook it and we love it. It’s simple and easy. If you do not have much time to prepare a meal, this can be a choice.
I adapted this from a couple of recipes in the Hawaiian Electric Company’s “A Hundred Years of Island Cooking” recipe book. DH says it was so good he could eat just the noodles and sauce. If you can’t find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient.
This is a healthier variation of the Chinese-American Sweet and Sour Pork without the orange dye, MSG and high-fructose corn syrup of the restaurant version.
This goes great with my Sesame Tofu Pot Sticker recipe. or any Potsticker recipe you might have. Sweet and tangy and all around a dipping sauce that will be good for almost any Asian dish your putting together. This one is my twist off of a Food Network Recipe. ENJOY from Chef Travis W Holland
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