Recipe Review Babi Tempra Pge 62 A Taste of Asia

[judydawn]

When I first read this recipe and saw the cooking time of 45 minutes for pork fillet I couldn't believe anyone would cook such a cut of meat for that long.  I halved the recipe and only cooked it 10 minutes once the pork had been added (I cut it into big dice of 3-4cm) and even then, thought it was overcooked. I had to thicken it with 1 tblspn cornflour as it was very liquidy.  Obviously if it had cooked for the given time, some of the liquid would have evaporated away but that is far too long for this recipe. Placed it in the mini thermosaver whilst I steamed rice and stir-fry frozen vegies.  Even the cooking time for the eschalots and garlic totalled 10 minutes which I though was exessive too.
I don't rate recipes I wouldn't do again so unfortunately my first recipe from this book doesn't get the nod from me.

[Cuilidh]

It's disappointing when something you have been looking forward to and anticipating for so long doesn't work.  I am sure you will keep on experimenting with those few recipes in this book which appeal to you and hopefully they will be more successful. 

I think everyone on the forum is now waiting and watching with bated breath to hear how you get on with this book (no pressure there, of course!!!).

[judydawn]

I'm doing a prawn dish tomorrow night so hopefully that will be better Cuilidh.

[thermoheaven]

Which prawn dish?

[judydawn]

A fairly safe one thermoheaven, Sweet & Sour Prawns pge 37.

[Very Happy Jan]

JD, I have read you review and agree with your view on the cooking time. I wondered what you thought of the flavour of the dish as I was contemplating amending the cooking time. If the flavour is a bit lacking I won't waste the pork fillet!! I've googled the recipe & the ingredients seem genuine.

[judydawn]

Since I made the Babi Tempra, I've had some nice meals with much better flavours than this one Jan.  Hard to describe the taste but obviously not to our liking - too soy saucy perhaps and maybe not enough sweetness to counteract the lime.  I don't know really but my first bite I knew I was disappointed in it.  Don't let my opinion stop you from trying something you think you might like though, we all have different taste buds and you may well enjoy it. 

[Very Happy Jan]

Thanks JD. From reading your reviews over the years, I actually think your tastes are similar to ours (with the exception of Tuna  ) so I am reluctant to waste pork fillet on something that we possibly won't like. Back to the book for me. Thanks again 

[judydawn]

    You don't know what you are missing out on if you don't like tuna Jan - there are some lovely recipes on here and it is such an economical meal. This one Trudy gave me is extremely good and unlike any other tuna dish I have ever made. Anyone who tries it likes it and so different from the old tuna mornay we were bought up on (which I still enjoy  )

[Very Happy Jan]

Sorry JD but .......................blaaaaaah .    Now Pork on the other hand yuuuuum

[judydawn]

OK, I give up 

[CreamPuff63]

I have slowly come around to making tuna dishes as it is very affordable  when compared to fresh fish, which is an expensive treat when you are feeding 5 adults. Because I am not 100% loving it, I like a recipe that almost masks the flavour.

[jeninwa]

I made this dish tonight and we all loved it, I halved the recipe and once the pork was added cooked for 30 min. DS arrived and deciced to stay for dinner, he used to be a chief, and was very impressed with the recipe.  There was quite a bit of sauce, the rice soaked that up.
Had to get DH to cut the palm sugar for me, I have never used it before, I have mainly cooked Thia and Indian. If a recipe had asked for Palm sugar I used brown sugar.
Next time I am going to try chicken with this recipe.
It would be nice if the recipes said how many they feed, half feed 3 adults.
DH and I have just been to Borneo for 2 weeks so we are keen to eat more Malaysain food.

[judydawn]

I knew someone would like it, thanks jeninwa for your review.