Menu after a long hiatus

9 August 2010

Sweet and Sour Ham
honey roast ham chunks, pineapple, pointed cabbage, chili glaze

Ok, so it’s been ages. But having a food blog, it’s so over, you know? And I can’t possibly do anything that’s not on the cutting edge. Come to find out, however, that TB is actually using my defunct food blog, trying to find things to cook when I’m away (heaven forbid he detach himself from a device and read a cookbook but whatever). Poor boy is living on 3 pages of content two years old. Also, he needs a cheat sheet in case I surprise-question him about his favorite meals. B, this is for you.

Sweet and Sour Ham

    Makes 3-4 servings, with rice and steamed green veg:

  • 2 t peanut oil, divided
  • 1/2 large onion, coarsely chopped
  • 1 red pepper, coarsely chopped
  • 1 small head green pointed cabbage, shredded
  • 1 large red chile, sliced
  • 2-4 cloves of garlic, sliced
  • 300g ham, in chunks
  • 1/4 small pineapple, in chunks
  • 1/4 C sweet chili sauce
  • 2 T soy
  • 2 T rice vinegar

Blanch the onions and peppers for 30 seconds and drain well (be smart and use the same water to steam your veggies). Heat a wok over high heat until almost smoking, then add 1 t of the oil. Swirl. Working quickly, when oil is hot, add onion and pepper, stir, then add cabbage and chili. Stir and flip constantly for a couple of minutes until cabbage is softened and charred. Tip out of the pan and reserve. Heat pan again and add second t of oil. Swirl. Again working quickly, add garlic, stir for a couple of seconds, then add ham and pineapple. Flipstir until a little brown and heated through. Add sauces and toss. Allow to bubble through, then add cabbage mixture and toss together. Serve immediately.


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