Wednesday, June 26, 2013

Sticky Pork Rib

recipe adapted from Gordon Ramsay cookery course
2 lb pork rib
dash of freshly ground black pepper
sprinkle of sea salt
8 slices ginger
8 cloves garlic- sliced
2 tsp szechuan peppercorn
4- 5 star anise
fennel seeds
2 tsp chilli flakes
2 stalks green onion - trimmed and sliced
5 tbsp soy sauce
5 tbsp shaoxing wine
2 - 4 tbsp rice vinegar
4 - 5 tbsp honey
chicken stock/water for braising
olive oil for frying

  1. Season pork ribs with salt and pepper.
  2. Heat up oil in pot.  Sear pork ribs till browned on all sides.
  3. Add ginger, garlic, peppercorn, star anise, fennel seeds, chilli flakes and honey.
  4. Continue to cook for a few minutes until the honey begins to caramelize.
  5. Add the soy sauce, rice vinegar and shaoxing wine and bring to a boil, simmering for 1- 2 minutes. 
  6. Taste and adjust seasonings accordingly.  Add green onions and stock and bring to a boil.
  7. Preheat weber grill or oven to 180 degrees C or 360 degrees F.
  8. Transfer contents from the pot into a roasting pan.
  9. Place the pan in the preheated grill.  Cover and cook for 1 hour or till meat is tender, turning the ribs halfway through the cooking time.
  10. Transfer contents in roasting pan back to the pot and continue to cook over stove top till sauce becomes thick and syrupy.
  11. Coat the ribs with the sauce to give it a good glaze  Sprinkle some toasted sesame seeds if desired.
  12. Serve warm.

Sunday, June 16, 2013

BBQ Chicken Wings

6 chicken wings - separate drummette and wing
1 tsp turmeric powder
salt to taste
pepper to taste

Hummus with Pita Bread

recipe adapted from here
 1 15-oz can of chickpeas, drained
1/2 of a fresh lemon, juiced
1 small clove of garlic, minced finely
2 tbsp olive oil
3 tbsp tahini. Note: if you don't want to buy premade tahini, here is an easy tutorial on how to make your own tahini.
1/2 teaspoon salt
1/2 teaspoon finely ground black pepper
1 teaspoon cumin

1/2 tsp paprika

Stir Fried Sugar Snap Peas with Pork Belly

1 packet sugar snap peas - tail removed
2 slices thinly sliced pork belly - cut into bite-sized pieces
1 small carrot - peeled and sliced thinly
2 cloves garlic - minced 
drizzle of sesame oil
dash of pepper
salt to taste

Perfect Soft Boiled Eggs

Recipe adapted  from here
2 organic eggs (at room temperature)
450ml water
18cm pot

Wednesday, June 12, 2013

Twice Cooked Pork (回锅肉)

10 slices pork belly - cut into 3 cm width
1 small head cabbage
1 red bell pepper - remove seeds and cut into bite-sized pcs
1 red chilli - sliced
2 cloves garlic - peeled and chopped
2 stalks green onion (separate white and green part) - sllced diagonally

Tuesday, June 11, 2013

Gui ling gao Dessert

 5 bags of gui ling gao powder (10 g each)
1300 ml water (set aside 200 ml for mixing powder)
1 medium sized piece rock sugar
honey to taste

Braised pork rib and pumpkin with Tau Cheo

1 lb pork ribs
400g kabocha (pumpkin) - peeled an cut into large cubes
4 red chillies - seeds removed
3 cloves garlic - minced
2 slices ginger
1 tsp sesame oil 
1 tbsp salted yellow bean (tau cheo) + 1 tbsp sauce
1 tbsp shaoxing wine
1 cup water.
vegetable oil

Sugared Winter Melon Bird Nest's Soup

2 pieces of bird's nest (already cleaned of feathers etc)
4 pieces hua qi sheng (about 3cm in length, sliced)
8 red dates
handful of wolfberries
10 pieces of winter melon sugar strip
2 cups water

Pandan Kaya Jam

5 eggs (i use free range organic)
250ml coconut milk
180 to 200g sugar
5 large fresh pandan leaves (for juicing)

French Toast with Orange Juice

3 eggs
leftover slices of bread 
1/2 cup orange juice 
1 tbsp butter (melted)
1 tbsp sugar
sprinkle of cinnamon
olive oil for cooking

Sunday, June 9, 2013

Pumpkin Honey Salad

1 medium sized kabocha (pumpkin) - use 1/4 of it
toasted sesame seeds 
1 tbsp honey
handful to toasted white sesame seeds 
pot of water (enough to cover the pumpkin slices)