recipe adapted from Gordon Ramsay cookery course
Ingredients
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
Method
-
Season pork ribs with salt and pepper.
- Heat up oil in pot. Sear pork ribs till browned on all sides.
- Add ginger, garlic, peppercorn, star anise, fennel seeds, chilli flakes and honey.
- Continue to cook for a few minutes until the honey begins to caramelize.
- Add the soy sauce, rice vinegar and shaoxing wine and bring to a boil, simmering for 1- 2 minutes.
- Taste and adjust seasonings accordingly. Add green onions and stock and bring to a boil.
- Preheat weber grill or oven to 180 degrees C or 360 degrees F.
- Transfer contents from the pot into a roasting pan.
- 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.
- Transfer contents in roasting pan back to the pot and continue to cook over stove top till sauce becomes thick and syrupy.
- Coat the ribs with the sauce to give it a good glaze Sprinkle some toasted sesame seeds if desired.
- Serve warm.
Ingredients
6 chicken wings - separate drummette and wing
1 tsp turmeric powder
salt to taste
pepper to taste
recipe adapted from here
Ingredients
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
Ingredients
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
Recipe adapted from here
Ingredients
2 organic eggs (at room temperature)
450ml water
18cm pot
Ingredients
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
Ingredients
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
Ingredients
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
Ingredients
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
Ingredients
5 eggs (i use free range organic)
250ml coconut milk
180 to 200g sugar
5 large fresh pandan leaves (for juicing)
Ingredients
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
Ingredients
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)
