Ingredients:
1/4 kilo of pork (lean meat)
5-7 pcs of medium-sized shitake mushrooms (soaked for 1 hour)
2 cups of potato starch (dissolved in water)
1 tsp ginger (chopped finely)
1 egg (egg white only)
Sauce:
1 medium-sized cucumber (sliced thinly)
2-3 rings of canned pineapple (cut into quarters)
1 medium-sized carrot
1 small apple (sliced thinly)
1 small onion (sliced thinly)
3-4 pcs woodear mushrooms (soaked and chopped)
1/2 cup brown sugar
2 tbsp wiphite vinegar
1 tsp soy sauce
3 cups water
2 tbsp potato starch (dissolved in water)
1. Slice the pork thinly and dry marinate it with ginger, salt and pepper. Put in fridge.
2. Have the dissolved potato starch settled at the bottom of the mixture for an hour and a half.
3. Cut shitake mushrooms in quarters. Put some salt, pepper and potato starch powder.
4. Mix two tbsp of potato starch on the pork.
5. Once the starch is settled at the bottom of water-starch mixture remove the water and mix the egg white, then pork and mushrooms.
6. Deep fry the pork and mushrooms until it turns light brown.
7. Put in strainer and set aside. Prepare the sauce now.
SAUCE
8. Saute onion, carrots, apple, and woodear mushrooms.
9. Add 3 cups of water and bring to a boil.
10. Add vinegar, sugar, soy sauce and a little salt and pepper.
11. Mix the dissolved potato starch until the sauce thickens.
12. Re-fry the mushroom and pork. This will make them very "crunchy-crunchy"
Serve it separate or you can pour the sauce into the fried pieces.
If in doubt, visit www.maangchi.com and search for tangsuyuk.
Recipe.jpg)
VERDICT
WILL: Crunchy! Crunchy!
I can't count how many times Abbey watched Maangchi while cooking this cuisine. He watch over and over and it made me drool and asked my husband to cook it for me. Finally, first Sunday of year 2015 I got to taste this famous Tangsuyuk.
I can't control myself when I saw the first batch of fried mushroom and pork. I warned Abbey that I might ate it all before he prepared the sauce. But it is crunchier when Chef Hubby double fried it.
I am so surprised to taste the sauce. Delicious!
We will never forget to add this viand in our monthly dish. Healthy and yummy option.
VERDICT
WILL: Crunchy! Crunchy!
I can't count how many times Abbey watched Maangchi while cooking this cuisine. He watch over and over and it made me drool and asked my husband to cook it for me. Finally, first Sunday of year 2015 I got to taste this famous Tangsuyuk.
I can't control myself when I saw the first batch of fried mushroom and pork. I warned Abbey that I might ate it all before he prepared the sauce. But it is crunchier when Chef Hubby double fried it.
I am so surprised to taste the sauce. Delicious!
We will never forget to add this viand in our monthly dish. Healthy and yummy option.