Saucy Pork Spare Ribs

I love this Saucy Pork Spare Ribs dish cause it reminds me of home and it takes me back wanting more all the time!

Enjoy this with a side of greens like steamed bok choy or chinese cabbage and over a nice bowl of steamed jasmine rice.


What will you will need:

• 1kg pork spare ribs
• 1 tbs of oil
• small sized ginger sliced in thin julienne strips
• 1 tbs light soy sauce
• 2 tbs of hoisin sauce
• 1 tbs of chilli sauce
• 1 tbs of brown sugar 
• 1/2 cup water
• shallots
• steamed jasmine rice to serve 

Method:

1. Add oil into wok and let it heat.  Add the spare ribs and brown

2. Add the sauces, ginger and sugar and coat the ribs well.  Add water and stir til it becomes a thin sauce.  Taste and add more soy sauce / chilli sauce or hoisin according to your preferred taste.

3. Cover and let the ribs simmer in the sauce for about 10 minutes and then add the shallots.

4.  Serve over jasmine rice and eat immediately.

Fried tofu cooked in tomato pepper sauce

I haven't been updated for a very long time due to too much work and study at the moment but since I am nearing to the end of study I have a bit more time now.  I hope everyone is well.

I have been watching Luke Nguyen for the past few months and I got to say he is the best presenter I have ever watched (compared to Poh).  Now one recipe that really caught my eye was the Fried Tofu in Tomato Pepper Sauce.  It seemed to be so easy so I had to try.  I am not a big tofu girl but after eating this I have been on tofu for at least a month and I got to say being meat free wasn't easy so I am back eating meat cause I need that protein!

Frying it was the hard bit cause I did get a few splashes of oil but at the end the cubes became nice and crispy.  It was so good without any seasoning.

This is the finished product.  I think I have went overboard simmering the sauce but hey it tasted pretty good to me.

If you would like to try this ready just hop to Luke Nguyen's site and give it ago!  It's so good with steamed rice.

Chinese Crispy Roast Pork Belly or Siu Yuk

It has been quite a while since I last updated!  Just too busy with work and with my life at the moment!  Well I had a bit of time to whip up something gorgeous and that is really close to my heart lol...........CHINESE CRISPY ROAST PORK BELLY! or Siu Yuk 烧肉. You will see these piggys hanging next to roast ducks display windows at pretty much any chinese butcher.....and I can't resist but looking how yummy and bubbly the crispy crunchy crackle looks on the pork meat.  YUMMMMMMMMMMM.

It looks hard to make but oh my it was so easy to make!  The ingredients are already available in my pantry so all I needed was the pork belly!


What you need:
2kg of young pork belly
1TBS of rice wine vinegar
1TBS of salt

Marinade
1 TBS of salt
1 TBS of sugar
1 cube of preserved or fermented bean curd
1 TBS of Chinese five spice powder
1 TBS of chopped garlic

Method:

Boil water and mean while clean pork belly and poke holes or incisions all over the skin with a knife or anything that is sharp.   Lay pork into a deep tray/bowl and pour the boiling water over the pork belly and blanch quickly.  Take it out and submerge into water or ice to stop it from cooking.   Dry the pork with a clean towel and put in fridge to dry out even more.

Meanwhile, add all the marinade ingredients together into a mixing bowl (except for vinegar) and make sure to mix the bean curd thoroughly.

Okay now with the pork, lay skin side down onto a baking tray and rub the marinade all over the meat (not the skin....the skin has be dry).  Marinate for 1 hour or overnight.

Preheat oven to about 220c for 20 minutes.  Lay the pork skin side up.   Rub skin with some salt (not too much).   Put into oven for about 25minutes and you will see it turn brown and start to crackle and bubble.  Take out and poke more holes/incisions into the skin and brush it with rice wine vinegar.  Careful at this stage cause it will pop/bubble more.   Put the tray back into the oven and roast for another 20 to 35 minutes.

Tap the pork skin with a spoon and when you hear that 'sound' it is sure ready!   If it looks charcoal then just brush/scrape it off with a knife.  Let it rest for 15minutes or so and cut it up and eat immediately!

Steak, Chips and Salad

The good ol' Steak, Chips and Salad is one of my favourite dinner meals!  I think the sauce makes the dish very satisfying and my favourite sauces to go with the steak is either diane sauce or pepper sauce.


All you need to serve 2 people:
2 good quality rump steaks
half packet of frozen chips
mixed salad of your choice

for the sauce:
2 onions sliced finely
clove of garlic crushed and chopped
2 tomatoes chopped/diced 
1 pkt of pepper sauce (any brand)
1- 2 tbs of worcheshire sauce
some red wine - i use a glug or 2..or 3...
1 tbs of butter (depending how glossy you want the sauce to look)

Method:





Preheat oven at 220C and bake frozen chips are per packet instructions.  You can deep fry this at the end but I prefer my chips baked.


Meanwhile melt butter into skillet, add in onions and garlic and saute.  Next add in the tomatoes and cook til soften.

Add in the pepper sauce, worcheshire, and red wine.  Simmer for 15 minutes and taste.  If the sauce looks too thick for your liking, you can thin it down with some water.  Stir.
Put the skillet aside.

Next oil or butter another skillet and cook your steak to rare/medium or cooked.  Depending how you like your steak.  I like mine just pink in the middle.  Watch your steak otherwise it might end up tasting tough and not tender.

Put the steak on the arrange plates and ladle the sauce over, arrange salad and hot chips on the side (should be done by  now)  and serve immediately!....with a bottle of red.. :)