Plum Sauce

Sticky Meatball Scarlettuce Cups

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Like Art before her, I’m not going to dwell too much on Scarlet. I mean, damn Ru, why you gotta have four people left in contention for the crown? It really makes my life that much more difficult.

In any event, Scarlet well and truly stormed through the competition, served killer looks and well, that pole dancing was damn impressive.

That being said, it would be remiss to not say that her well-known past performances were horrible and as a white man, it is not my place to forgive her or accept her apologies. But I do hope that she is genuine about making amends and learning from the this because the world needs growth and healing with those she hurt so stupid, racist shit just stops happening.

Which is what I told her as I sat down and slammed a plate of Sticky Meatball Scarlettuce Cups in front of her.

Like at the end of a good night, there is nothing I love more than sweetly, sticky balls. Combining san choy bow and ramen influences, these babies are earthy, spiced and most importantly, easy. Which is what I like to hear when I’ve got sticky balls.

Enjoy!

Sticky Meatball Scarlettuce Cups
Serves: 4.

Ingredients
500g beef mince
1 tbsp ginger, minced
4 garlic cloves, minced
1 tbsp chilli paste
225g water chestnuts, finely chopped
⅔ cup panko breadcrumbs
4 shallots, thinly sliced
salt and pepper, to taste
olive oil
⅔ cup plum sauce
100g vermicelli noodles
1 red chilli, thinly sliced
2 baby cos lettuce, leaves broken off and rinsed.

Method
Combine the mince, ginger, garlic, chilli, water chestnuts, breadcrumbs and shallots with a good whack of salt and pepper. Scrunch to combine with your hands and mix into golf-ball sized meatballs.

Heat a lug of oil in a wok over medium heat and cook the balls for five minutes or so, tossing infrequently. Add the plum sauce with a cup of water, stir to combine and bring to a simmer. Reduce heat to low and simmer until thick and sticky. My two favourite descriptors.

Cook the noodles as per packet instructions and drain well to avoid any drippiness.

To assemble, divide a couple of lettuce leaves on a plate, top with noodles and meatballs and garlic with a few slices of chilli. And then, obviously, devour.


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Jodie Sweetin Sour Pork

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First I had to go on the run to avoid being implicated in #Envelopegate then my dear, sexy Bob Harper announces he had a major heart attack a few weeks ago … meaning this little blog is perilously close to becoming a hit list.

Thankfully I’ve spent the week hanging with the delightful, calm and – most importantly – rational Jodes Sweetin and she has talked me out of adding my many nemeses to my dance card.

And of course, promised to live – happily and healthily – to see 2018 and hopefully break the curse this patch of cyberspace seems to have rustled up.

I haven’t seen much of Jodes lately with her muy busy enjoying a career renaissance with the success – no comments on quality here – of Fuller House and a semi-successful run against my part-time lover and full-time babe Nyle DiMarco. It fills me with such complete joy to see her doing so well but I hate that it keeps us apart for such long stretches of time!

With her taking a break between seasons two and three, she was thrilled to have me over and gossip about the show, reconnect and ponder the being that is our friend/frenemy Candace Cameron Bure.

It was such a diverse back and forth that I knew the only way to honour it was by devouring a big bowl of our favourite Jodie Sweetin Sour Pork.

 

jodie-sweetin-sour-pork-1

 

There isn’t much you can say that isn’t in its name – sweet, sour, pork. While it may not be the most glamourous or respected of dishes, it is the perfect way to mark a catch-up with my nostalgia inducing pal.

Don’t like it? How rude – enjoy!

 

jodie-sweetin-sour-pork-2

 

Jodie Sweetin Sour Pork
Serves: 4.

Ingredients
500g pork tenderloin, cut into 2cm dice
1 tsp soy sauce
½ tsp cornstarch
½ tsp rice wine
½ green capsicum, roughly diced
½ red capsicum, roughly diced
2 shallots, cut into 3cm pieces
3 rings pineapple, fried and cut into bite sized pieces
2 cloves garlic, finely chopped
1 ½ tbsp ketchup
1 tsp plum sauce
½ tsp rice wine vinegar
½ tsp Worcestershire Sauce
1 tsp oyster sauce
1 tsp raw caster sugar
vegetable oil, to fry
steamed rice, to serve

Method
Toss the pork in the soy sauce, cornstarch and rice wine and allow to marinate while you prepare all the other ingredients. As part of that, combine the ketchup, plum sauce, rice wine vinegar, Worcestershire, oyster sauce and sugar in a small jug and leave to rest.

Once you’re good to go, heat a generous lug of oil in a large frying pan or wok over high heat. Once scorching, add the pork and stir fry until golden brown. Add the capsicum, shallots, pineapple and garlic and cook for a further minute or so. Once it is fragrant, add the the sauce, reduce heat to medium and cook until the sauce thickens.

Serve immediately with rice … and devour.

 

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