by Christopher Moorhead | Feb 10, 2025
Dissolve Marinade Seasoning with 1 Tbsp. water then add 1 Tbsp. oil in a container and marinate sliced pork for an hour or more. Cover and refrigerate overnight if needed. Grill and slightly char pineapple to concentrate sweetness, and set aside. (charring is...
by Christopher Moorhead | Feb 9, 2025
Marinate pork (see below). Cook noodles per manufacturer’s instructions (1 lb. fresh noodles yield about 2 lbs. in cooked weight). Brown noodles on griddle with some oil, remove and set aside. Heat griddle or wok, add oil then add marinated ground pork, sauté about 3...
by Christopher Moorhead | Feb 9, 2025
Dissolve 3 Tbsp. Marinade Seasoning with 3 Tbsp. water then mix in ¼ C. oil, stir mix well and marinate ground pork or chicken for at least 30 minutes. Heat wok, add 2 Tbsp. oil, add marinated chicken or pork, stir, and brown for 10-12 minutes until done. Remove and...
by Christopher Moorhead | Feb 9, 2025
Lightly coat tilapia with cornstarch and set aside. (The cornstarch adds texture to the tilapia; however, it is optional. For large quantities, oil blanches tilapia in deep fryer at 350F for 45 seconds, then finish on griddle or wok). Heat a wok or griddle on medium...
by Christopher Moorhead | Feb 9, 2025
To REHYDRATE rice noodles: completely cover the DRY RICE NOODLES with warm water and soak for 30 minutes, then drain in strainer. Boil water in a large pot. Add rehydrated rice noodles to the pot of boiling water. Stir occasionally. As soon as the water boils again,...
