STICKY PORK RIBS

糖醋排骨

STICKY PORK RIBS

These sweet and sour sticky ribs are full of flavour.

Yes, the meat almost fall off the bones!

So good that you will ask for more.

Thank you Nellie Bok for sharing this recipe.

Sticky Pork Ribs

500g pork ribs

1 tsp bicarbonate soda

Marinate 

2 Tbsp corn flour

1/4 tsp salt

1 tsp minced garlic

1 tsp oyster sauce

1/4 tsp chicken powder

1/4 tsp black pepper powder

1 Tbsp cooking oil

1 Tbsp cooking oil

175g black vinegar ( adjust to your taste)

75g rock sugar

1 Tbsp dark soya sauce

Boiling water, enough to cover the ribs

Garnishing (optional)

1 tsp toasted sesame seed

cut cucumber

Method:

1. marinate pork ribs with bicarbonate soda for 30 min to soften the meat texture.

2. rinse well with plenty of water, pat dry with kitchen paper towels

3. add the marinate ingredients to marinate for at least 20min

4. heat pan, add 1 Tbsp cooking oil and lightly fry both sides of ribs

5. add the rest of the ingredients & bring to a rolling boil for 2-3 min

6. reduce heat to simmer until tender

7. check constantly & flip for even coating

8. about 35-40min the gravy will thicken and emulsified.

9. adjust the flavour to your liking

10.serve hot with toasted sesame & crunchy cucumber slices

PUMPKIN BUNS

Pumpkin Buns

Light and fluffy buns 

with sweet red bean filling.

Do you like its bright yellow colour?

It comes from the pumpkin!

I have adapted this recipe from Jeannie Tay's

Pumpkin Buns

300g bread flour

20g sugar

1 tsp instant yeast

1/2 tsp salt

120g water

120g pumpkin puree

30g butter

Filling:

250g red bean paste divided into 9 balls

Method:

1. all ingredients into the bread machine, dough cycle 15-20min

2. allow to proof for 20min

3. divide into 9 portions, made into balls

4. flatten the ball & wrap the filling

5. place inside oiled 8" square pan

6. allow to proof until double, about 1 hour

7. decorate if you want

8. bake in pre-heated oven 175'C for 20-25min

JAPANESE CURRY

Japanese Curry

When I tasted the Japanese Curry for the first time,

I find it something different, 

though not really outstanding,

especially I am so used to our local curries which are savoury and spicy.

Nevertheless, it is acceptable to me because

I prefer food that is slightly on the sweet side.

As for the colour of the gravy,

it is darker compare with its counter parts.

However, the colourful vegetables added has brighten it up all together!

Special thanks to Kenneth Goh's  recipe.

I have adjusted it to my taste:

(A) Curry Roux

mix all ingredients together:

2 Tbsp garam masala

1/2 Tbsp curry powder

1/2 Tbsp coriander powder

1 tsp chilli powder

1/4 tsp black pepper powder

2-3 Tbsp water

(B) Japanese Curry

45g cooking oil

1 cup chicken meat, cubed

1 cup big onions, cubed

1/2 cup green peas (I did not use)

3/4 cup carrots, cubed

3/4 cup potatoes, cubed 

2 cups water

1 tsp sugar (to taste)

1/2 tsp salt (to taste)

1/2 tsp plain flour (thickener)

Method:

1) heat oil in a frying pan, add the curry roux mix

2) at low heat, fry until aromatic, and oil will appear at the sides of the pan

3) when the mixture becomes 'light', add the onions to fry until soft

4) add chicken, potato and carrot cubes, stir fry for 2-3 min

5) add 2 cups water and allow to simmer until tender

6) add green pea, if using, salt & sugar to taste

7) sprinkle 1/2 tsp plain flour, and stir to mix in

8) allow to sit for awhile for flavour to develop before serving