Piquant Oriental Sauce
Indonesia
Known as an Indonesian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 1 onion -- quartered, thin slices
- 1 tablespoon dry sherry
- 2 tablespoons corn oil
- 1/8 teaspoon five spice powder
- 1 tablespoon cornstarch
- 1/2 green bell pepper -- seeded, -- cut in thin strips
- Water
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 1/2 tablespoons catsup
- 8 ounces pineapple slices
- 1 tablespoon malt vinegar
- 2/3 cup chicken stock
- 1 carrot -- julienne
- 1 piece ginger root -- peeled, chopped
Possible health benefits
General information, not medical advice.
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Corn oil
High in vitamin E · 23 mg per 100 g, 188% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, corn”, USDA FoodData Central.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and stir-fry 3 minutes. Add Five Spice Powder and remove from heat. Drain pineapple slices, reserving juice. Add enough water to make 2/3 cup liquid. Cup 2 pineapple slices in thin pieces; reserve remaining pineapple slices for another use.
- In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and pineapple juice. Add pineapple juice mixture and pineapple pieces to vegetables. Blend cornstarch smoothly with a little stock, then add remaining stock. Add stock to vegetable mixture and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring constantly. Garnish with pineapple leaves, if desired.
- Makes 2-1/2 cups.
- NOTE: Serve hot with fried chicken, pork steaks or shellfish.
Plating
Cookware for this recipe
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Wok
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Frying pan
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Saucepan
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Colander