Browsing Category: "Dinner"
Steamed Pork Ribs with Tau Cheo Sauce
Dinner, Lunch, Pork August 28th, 2006
Lately, there has been a number of recipes on pork ribs on this site. Pork ribs can be cooked in many different ways and mum cooks pork ribs by steaming it in taucheo sauce once a while.
The trick to this dish is to include salted plums as this actually give the pork ribs a good “zing” to taste as well as tenderises the meat. Some add this salted plums to steamed fish ala Teochew style.
This is the recipe:-
Ingredients
- 300 grammes of pork ribs
- 2 tablespoons of taucheo (fermented soya beans sold in bottles)
- 2 teaspoons of sugar
- 2 salted plums (sold in bottles. Remove excess water)
- 4 bulbs garlic (chopped or minced)
- 1 teaspoon cooking oil (preferably palm oil)
Method
To prepare marinade, heat oil in pan / wok and stir fry garlic with taucheo for 1 1/2 minutes on medium heat. Add sugar. Remove and let cool.
Add the salted plums to the marinade and marinate the pork ribs evenly for at least 30 minutes.
Steam the pork ribs for at least 30 minutes and serve.
Super simple, isn’t it?
Bee Hoon with Chicken Frankfurters and Chinese Mushrooms
Bee Hoon, Breakfast, Chinese, Dinner, Lunch August 22nd, 2006
Yesterday, we were rummaging through our kitchen to find out what we have which we could cook for lunch. In most Chinese homes, dried chinese mushrooms and dried prawns / shrimps are commonly found. So are bee hoon (rice vermicelli).
I have previously shared with you how to cook Bee Hoon with Stewed Pork Ribs. But yesterday, we have no stewed pork ribs in stock at home. What we have is chicken frankfurters. So, I decided to mix and match and am quite pleased with the outcome.
This is what I did :-
Ingredients
- 250 grammes bee hoon (pre-soaked till soft and drained)
- 4 pieces chicken frankfurters (cut diagonally - or whichever way you like)
- 5 pieces dried chinese mushrooms (pre-soaked in one bowl (about 250 ml) of water till soft and slivered. Remove stalk)
- 50 grammes dried prawns (pre-soaked in about 150 ml of water)
- 100 grammes chinese mustard (more if you like)
- 2 eggs
- 4 bulbs garlic (minced)
- 3 tablespoons cooking oil (preferably palm oil)
- 3 pieces Lime
From top (clockwise): Beehoon, frankfurters, eggs, minced garlic,chinese mustard, dried prawns and dried mushrooms
Seasoning
- 3 teaspoons light soya sauce or to taste
- Dash of white pepper powder to taste
Method
Heat oil in wok. Fry the chinese mushrooms for about 30 seconds and remove from oil.
Proceed to fry the dried prawns for 30 seconds. Add garlic followed by the frankfurters and eggs. Stir-fry till eggs are done and add back the chinese mushrooms.
Add bee hoon and stir fry for about 3 minutes, gradually adding water which was used to soak the mushrooms and dried prawns a little at a time to keep the bee hoon moist. Add seasoning followed by chinese mustard.
Continue stir-frying till chinese mustard and bee hoon is cooked.
Serve with a squeeze of lime.
This recipe serves 3 to 4 persons.
Sweet and Sour Pork Ribs
Chinese, Dinner, Lunch, Pork August 14th, 2006
Last Saturday, I decided to cook Sweet and Sour Pork Ribs. It is quite a simple dish to cook. In fact, the sweet and sour sauce can be used for many types of meat eg. pork balls, fried fish and even chicken fillet.
Sweet and Sour Pork Ribs in the wokThis is my recipe for Sweet and Sour Pork Ribs.
Ingredients
- 2 Pork ribs cut into 2 inch lengths (approximately 400 gms)
- 1 large onion (quartered and separated)
- 1 green capsicum (slivered)
- 2 large tomatoes (cut into wedges)
- Oil for deep frying
- Corn flour
- 1 teaspoon of Salt and 1/2 teaspoon of white pepper powder to marinade pork ribs
Sauce
- 3 tablespoons tomato ketchup
- sugar to taste
- 1 cup of warm water
Method
Marinade pork ribs for about 3 hours or more. Adjust amount of salt as marinade according to your preference.
Deep fry the pork ribs till golden brown and cooked. Remove and drain.
Add 1 tablespoon of cooking oil into wok at high heat. Fry onions and capsicums for 30 seconds. Add tomato ketchup. Sprinkle sugar to taste (depending how sweet or sour you want the sauce to be). Gradually add a little warm water depending on how thin you want the sauce to be. Finally, add the tomatoes and fried pork ribs.
Stir and coat the pork ribs in the sauce and serve hot. Excellent served with Egg Fried Rice.
You can also add cucumbers (diced) or pineapples (diced) into the dish.
Fried Bee Hoon with Stewed Pork Ribs
Bee Hoon, Dinner, Lunch, Pork August 10th, 2006
I am quite fond of noodles and pastas. One form of noodles that I like (if it is classified as a type of noodles in the first place) is bee hoon (also known as rice vermicelli). Beehoon can be cooked dry or in soup or even in light sauce. It is very commonly cooked in Malaysia and Singapore.
Fried Beehoon with Stewed Pork RibsOn festive occasions, my mum will cook this dish. The stewed pork ribs are sold in cans and purchased from supermarkets. Of course, you can just heat up the stewed pork ribs and eat it with rice but this is another method to cook it. Tastes good!
This is the recipe for Fried Bee Hoon with Stewed Pork Ribs
Ingredients
- 300 gms of beehoon (pre-soaked for 1 hour and drained)
- 1 can of stewed pork ribs (do not throw the gravy away)
- 150 gms of cabbage (sliced) - you can have more if you like more vegetables
- 1 carrot (optional - sliced into strips)
- 2 eggs
- 3 bulbs garlic (minced)
- 5 bulbs shallots (sliced thinly)
- 3 tablespoons of cooking oil (preferably palm oil)
- 1 cup of hot water
Flavouring
- 1 tablespoon dark soya sauce
- 2 teaspoons light soya sauce (more if you prefer the dish to be saltier)
- Dash of white pepper powder (to taste)
Method
Heat oil in wok and fry shallots till golden brown. Remove fried shallots from oil.
With the same oil in the wok and at high heat, fry the garlic (till light yellow colour). Add eggs and fry till eggs are slightly brown. Then add cabbage and carrot and stir fry for 2 minutes till vegetables are slightly limp. Add in the stewed pork ribs and its gravy.
When the mix above starts to boil, add the beehoon (rice vermicelli) and stir fry for about 5 to 7 minutes. Add flavouring to taste whilst stir frying.
Add the hot water gradually to keep the beehoon moist whilst stir frying. Beehoon is cooked when it is no more translucent and is soft.
Serves 3 to 4 persons.
