Ingredients:
1/2 | kg | MONTEREY PORK KASIM, sliced thinly like bacon strips |
2 | cups | cooking oil, for deep frying |
1 (100 g) | pc | white onion, quartered |
1 (85 g) | pc | red bell pepper, chopped |
1 (85 g) | pc | green bell pepper, chopped |
3/4 | cup | pineapple chunks in syrup, drained |
2 | cups | pineapple juice |
3/4 | cup | ketchup |
2 | tbsp | brown sugar |
2 | tbsp | cornstarch, dissolved in 1/2 cup water |
1/4 | cup | Shao Xing wine |
1/2 | cup | light soy sauce |
1/2 | tsp | baking soda |
1 | tbsp | cornstarch |
1/2 | tbsp | chicken powder or 1 pc chicken bouillon cube, crumbled |
1 | cup | MAGNOLIA ALL PURPOSE FLOUR |
1 | cup | cornstarch |
1/2 | cup | corn oil |
1 | tsp | iodized fine salt |
1/2 | tsp | baking soda |
1-1/2 | cups | water |
1 | pc | MAGNOLIA BROWN EGG, beaten |
Procedure:
Makes 5 servings.
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