Garlic Sauce Pork Ribs

 

Tasty ribs for dinner....courtesy of home chef :P

Ingredients

6 pieces pork rib

12 tbsp homemade garlic sauce (courtesy of friend)

2 tbsp home made apple sauce

dash of peppper

1 tsp sesame oil

 

Method

1. Marinate pork ribs with the above ingredients.
   
2. Preheat oven at 250 degrees F.  Bake for 1 1/2 hour.
3. When the ribs are baked, pour the sauce in a small pan.
4. Broil the ribs for 5 to 10 minutes until browned.
5. Slightly thicken the sauce with cornstarch and pour sauce over broiled ribs.
6. Enjoy the delicious ribs!
   

Chwee Kueh

Wash and rinse the preserved radish several times..  In a pan, heat up oil and fry chopped shallot and garlic till lightly aromatic.  Add in chopped radish and cook at low heat for about 5 to 10 minutes.  Add seasonings and fry for a while.  Add sugar to taste. Let radish mixture cool.

 

 

                    In a large bowl, add in all the flour, salt and room temperature water.  Whisk 

                    to mix well.  Add boiling water and whisk again to prevent lumps.  Transfer to a                        jug with a beak so that it is easier to pour them into the moulds.

                     Steam over rapid boiling water for 15 to 20 minutes.  Remove from                                         steamer and allow to cool before unmoulding.  Use a butter knife brushed with a                      little oil to run around the inside edges of the mould.

                    Garnish with desired amount of chai poh on top of each kueh and serve with a                        dollop of home made sambal chilli and enjoy!

Recipe adapted from here

Ingredients for rice batter

150 g rice flour (about 1 1/4 cup)

12g wheat flour (about 2 tbsp)

12g corn flour (about 2 tbsp)

1 tsp salt

1 tsp oil

400ml room temperature water

400ml boiling water 

Ingredients for Toppings 

150g chopped sweet chopped chai poh (菜脯, 

4 cloves garlic - minced

2 shallots -minced

2 tbsp light soy sauce

1 tbsp dark soy sauce

4 tbsp vegetable oil

sugar to taste 

sambal chilli

Penang Char Kway Teow

 

Hub's weekend special : Delicious Penang Char Kway Teow

 

Ingredients

1lb fresh flat rice noodles

4 large prawns - peeled 

some sliced fish cake

slices of chinese sausage

3 cloves chopped garlic

handful of beansprouts

3 tbsp vegetable oil

 

Seasonings

2 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tsp fish sauce

dash of pepper

1 tbsp sambal

  

Toppings

fried pork lard 

 

Method

1. Heat up oil in a wok.  Add chopped garlic and quickly stir fry for a while.  Add slices of chinese sausage, prawns and fish cake and stir fry for one minute.  Remove from wok and set aside.
2. Add more oil and when oil is hot, add the rest of the chopped garlic.  Add rice noodles to the wok.  Stir fry for a while.  Add seasonings and do a quick stir fry.
3. Make a well in the centre and add a little oil.  Crack an egg and let it sit for a while.
4. Scramble the egg and do a quick stir fry together with the rice noodles.
5. Add in the rest of the cooked ingredients.  Add beansprouts and fry to combine well, for about a minute.
6. Dish out on serving plates and top with fried pork lard or an extra dollop of sambal.
7.  Enjoy the very tasty Penang char stir fried kway teow!

Steamed Pumpkin Rose Bun

 

 

 

Ingredients 

150g mashed pumpkin

60ml fresh milk

1 tsp instant yeast

300g plain flour

60g sugar (I use 1/2 cup)

1/2 tsp salt

1 tsp baking powder

1 tsp vegetable oil

 

Method

1. Add all ingredients in a mixing bowl.  Combine well and knead till smooth.  Set aside to rest for 30 minutes.
2. Once dough has risen, knead for a couple of minutes.  Divide the dough into 8 equal pieces.
3. Take each piece and further divide into 5 equal pieces.
4. Roll out each piece into a thin round shape.  You will have 5 round pieces.
5. Overlap the pieces and gently press on the overlapped area.
6. Roll the pieces up like a Swiss roll from the short side.
7. Cut the roll into two with a dough scraper.  You will have 2 flower buns.
8. Place the cut side down on a parchment paper or bamboo leaves.
9. Repeat for the rest of the dough.  Place the rose shaped buns in a steamer and leave to rise for 20 minutes.
10. Bring water to a boil in a steamer.  Steam the rose buns over high heat for 15 minutes.
11. Turn off heat and let it sit for another 5 minutes.
12. Enjoy the delicious, soft, fluffy and pretty rose buns!
    

 

Smoked Duck

 

 

Ingredients

2 duck breasts, skin on

 

Dry Rub

1/2 tbsp 5 spice powder

1/2 tbsp sugar

1/2 tbsp crushed peppercorn

 

Homemade smoker

1 large wok with a lid

1 trivet fitted for the smoker

aluminium foil

 

Ingredients for smoking

1/3 cup loose black tea leaves

1/2 cup rice grain

1 1/2 tbsp brown sugar

1/2 tbsp peppercorns

3 crushed star anise

1 cinnamon stick

one piece dehydrated orange peel 

Ingredients for Sauce

1/3 cup hoison sauce

1 1/2 tsp honey

1 1/2 tsp rice vinegar

2 tbsp chopped coriander

1 inch minced ginger

Method

1. Combine the dry ingredients and rub onto the duck breast.  Season for at least 2 hours.
2. To prepare the smoker.  Line a large work with aluminium foil, making sure that is enough foil at the lip of the work to create a seal between the wok and the lid.
3. Wrap the inner edge of the lid with foil so that the foil on the wok and on the lid contact and is sealed.
4. Create a small round bowl from foil that is about 6 inches across and about 2 inches deep.
5. Place the bowl filled with the smoker ingredients into the bottom of the wok and place the trivet above the bowl.  There should be about 2 inches between the top of the bowl and the rack.
6. Score the skin on the seasoned duck breasts and place skin side up on the trivet in the smoker.
7. Cover the smoker and turn heat to high.
8. Once you begin to see smoke exiting the smoker, lower to medium heat and cook for 15 minutes for medium to well done.  Adjust time accordingly.
9. Remove duck breast from smoker and allow to rest for 10 minutes.
10. Heat oil in a skillet on high heat and fry duck breast skin side down for 10 minutes. 
11. To make the sauce, mix all sauce ingredients in a small saucepan and simmer over low heat for 5 minutes.  Let cool and enjoy the delicious smoked duck!