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Thursday, September 18, 2014

Char Siew Mee

What to do when you've a rack of pork ribs that have been sitting in the freezer since the ice age (ok they're not that old.. REALLY!)? You marinate the little suckers! Once cooked the possibilities are endless.


I chose to accompany these ribs with some mee (egg noodles) and blanched vegetables. Though these were good enough to eat with just a bottle of beer!

Ingredients
1kg of pork ribs  
1 teaspoon of ground white pepper
1 teaspoon of light soy sauce 
1 tablespoon of oyster sauce
1 tablespoon of dark soy sauce (thick soy sauce)
1 tablespoon of honey
5 tablespoon of sugar (add more, if desired)
1 teaspoon of Rice Wine
1 teaspoon of sesame oiloney
5 tablespoon of sugar (add more, if desired)
1 teaspoon of Rice Wine
1 teaspoon of sesame oil

Directions
  1. Combine well with all seasoning ingredients. Dredge pork strips with the seasoning mixture, and marinate overnight
  2. Preheat oven to 220ºC. 
  3. Line baking dish with aluminum foil, and place pork strips on it. Do not discard the marinating sauce
  4. Place baking dish in the center of preheated oven.
  5. Bake one side for 20 minutes. Turn pork ribs over and bake for another 15 min, or until caramelized. 
  6. Glaze the ribs continiously
  7. Remaining sauce reduce over heat until thick
  8. Remove roasted pork and sauce from oven. Slice when ribs are cooled
  9. In a pot of boiling water cook egg noodles for 1-2 minutes then rinse under cold running water
  10. On your plate add 1-2 teaspoons of oil (I used seasame) and soy sauce 
  11. Combine noodles with oil and soy sauce
  12. Top the noodles with 1-2 ribs and apply extra sauce on top



And volla there you go


Char Siew Mee!


Friday, September 12, 2014

I Ain't No Shrimp

Thought I'd get myself back into updating this little blog of mine. On a recent trip to the supermarket I picked up their in-store cookbook / catalogue and decided to give one of their "one-pot wonders" a try. So here's the Daab Chingri recipe from Arijit Das:

Daab Chingri - serves 4 (actually two of us finished it)

Ingredients
500g large tiger prawns
4 tablespoons of onion paste 
1 teaspoon of garlic paste
1 large green coconut (I used two smaller ones for each of us)
2 tablespoons of mustard oil (I used sesame oil)
2 teaspoons ginger paste
6 large green chillies ground to a paste
1 tablespoon of poppy seeds or almond paste
3 tablespoons of Mellon paste (I used ground cashews)
2 teaspoons tumeric powder
1 teaspoon mustard paste

So here are some of the ingredients

Directions
Lightly salt (and devein) the prawns 30 minutes prior
Remove the top of the coconut and save the coconut water
Blend some of the coconut flesh into a paste (1/2 cup)
Sautéed onion with mustard oil, add garlic, chilli, poppy seeds
Add Mellon seed, mustard, coconut and tumeric. Season to taste.
Add prawns and cook
Add prawns and sauce to coconut and bake in oven for 20 minutes at 120 degrees Celsius 

Here is the finished product (with black quinoa)

Yummy yummy


Om nom nom!!

Friday, October 25, 2013

The No Cheat Way to Yummy Char Siew

 

IMG_9787

I’ve had the craving for Char Siew rice (BBQ Pork Rice) for little over a week now during my lunch hours; but I’ve never been able to statisfy the craving due to all the stalls I’ve wanted to eat at having long queues.  So I decided to take it upon myself to try making my own char siew at home.

I managed to pull this recipe from the internet; revised it partially, so here it is my interpretation of making char siew rice.

Ingredients

  • 2 tablespoon of Oil
  • 1 teaspoon Salt
  • 1 teaspoon Sesame oil
  • 1 teaspoon Kecap Manis
  • 1 teaspoon White Pepper powder
  • 2 tablespoon Honey
  • 2 tablespoon Sugar
  • 2 tablespoon Oyster Sauce
  • 1 tablespoon Chinese wine
  • 2 cups Water

Directions

  1. Add oil to a heated wok
  2. Add pork and after 5 minutes, add all ingredients into the wok and simmer for 40 minutes or till the pork is tender enough.
  3. Remove most of the sauce.
  4. Caramelize the meat in medium heat. Add some honey. About a minute or two per side.
  5. After the Char Siew is done, coat lightly with some honey

That’s it, you’re done.. how easy was that?

Tuesday, April 2, 2013

Rib Tickling Goodness

On one of my shopping whims a few months back I chanced upon some Welsh lamb. Being such a strong advocate for Australian and New Zealand meats I thought I'd try something different and give the Welsh lamb a try. The result, lamb that was as tender and tasty as those from the lands down under.

Honey Mustard Rack of Lamb

Ingredients
1 lamb rack
5 cloves of garlic, finely chopped
1/2 cup of breadcrumbs
1/2 Tbsp of olive oil for the lamb
1 /2 Tbsp of honey
1 /2 Tbsp of Dijon mustard
1/4 tsp of sea salt
1/2 tsp of rosemary, finely chopped
4 large yellow potatoes
1 red onion
1 bulb of garlic
2 Tbsp of olive oil for the vegetables

Directions:
1. Heat the oven to 180 degrees Celsius
2. Cut the potatoes into 1 inch thick pieces
3. Cut the onion in half and remove the outer layer of skin
4. Place 2 Tbsp of olive oil into a baking tray
5. Place the vegetables including the garlic bulb in the tray and coat them in the oil
6. Sprinkle with salt and pepper. Bake the vegetables on the bottom oven rack for 45 minutes
7. When the vegetables have been baking for 15 minutes add the chopped garlic, breadcrumbs, 1/2 Tbsp of olive oil, rosemary, salt, honey and mustard into a mixing bowl. Stir well until it forms a paste
8. Spread the paste evenly over the lamb rack
9. Place lamb in the oven directly on the grill over the vegetables
10. Roast the lamb for 20 minutes for rare meat or 30 minutes for well-done

And that's it! There's no need for sauce as the lamb is moist, seasoned and very juicy (provided you let ba ba welsh sheep rest properly)

Bon Appetite





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