Dingoozat Signature Grilled Ribs (Oven Grilled & Air-Fried Method) 秘制特色排骨 (中英文食谱)

This recipe is adapted from my Baked Curry Salmon recipe. My son likes the curry salmon very much so I used the similar recipe, altered a little and make this super delicious and juicy ribs.

The combination of seasoning may sounds weird but the 'food chemical reaction' of these ingredients produced great taste of this ribs! 

Photo taken: May 2015

Ingredients: 材料

380g Baby Back Ribs 猪小排

Seasoning: 腌料

1 1/2 tsp Tapioca Flour 木薯粉 

1 tsp Sugar 糖

1 tbsp Oyster Sauce 蚝油

1/2 tbsp Soy Sauce 酱油

1 tsp Curry Powder 咖喱粉
(Different brand/ type of curry powder may affect the colour and taste of the grilled ribs)

*1 tbsp Shao Xing Wine or Sake 绍兴酒或日式清酒


Note:

1. Add 1 tsp ginger juice if omit tapioca flour. It enhance the flavour of the ribs. :)

2. If you are making this for last minute meal or do not have time to marinate overnight, after adding the seasoning, use a fork to prick some tiny holes in the meat. 

* If you like it more flavourful, use Shao Xing Hua Diao cooking wine. If you like it milder in taste, use Sake.

This time, I used meat curry powder, the colour is brighter and more aromatic.

Photo updated: August 2019

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Wash and dry ribs with kitchen towel.

 把排骨洗干净弄干。

2. Mix together all seasoning. Rub all over the ribs. Transfer to a ziplock bag, marinate overnight. (Keep in refrigerator)

把所有腌料搅均匀涂在排骨。放在袋子里放冰箱腌隔夜。

If using meat curry powder, the colour is brighther.

Photo updated: August 2019

Air fry method:

Transfer the ribs to the pan, reserved the sauce. Cook for 8 minutes. Add the reserved sauce, cook another 8 minutes. 

The cooking time may be vary depending on the amount and thickness of the ribs. 

Air fried ribs using this recipe.
Photo updated: Dec 2, 2016.

Oven grilled method: 

3. Transfer the ribs to a deep baking dish, reserved sauce. Bake in a preheated oven 200'C for 20 minutes (Note to myself: Rack 2, Traditional Mode)

将排骨放在烤盘，放在烘炉的下层，200度烤20分钟。酱汁留着备用。

4. Baste with the reserved sauce. Flip over, bake another 10 minutes. (Note to myself: Rack 2, Gratin Mode)

涂上酱汁，把排骨翻过来。烤10 分钟。

This is how it looks like after flipped over. Sauce underneath. 

5. Reset oven temperature to 220'C, flip over the ribs, transfer to rack 4, grill for 5 minutes (Grilled mode).

把排骨放在上层，220 度烤 5 分钟。

6. Remove from oven, serve warm with steamed rice. 

烘烤时间只供于参考，因为每架烘炉都不同的。需自行调整。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Some feedback from those who have tried this recipe:

By Wong Mee Yee

By Kwok Wai Mun

Tried, tested and tasted by Share Food Singapore

 

By Michelle Tan

Dingoozat Mystery Cake (aka Milo Sponge Cake) 神秘蛋糕 －美禄海绵蛋糕

This recipe was initially written by my 6yo son. If you wish to try out this recipe, please read the story of this cake before you try it. Click here to read the Mystery Cake Story.

Baked into cupcakes. Yield 12 servings.
Temperature: 160'C for 20 minutes.
Photo updated 22 May 2017

Ingredients & Method:

(A)*

2 tbsp Milo powder

30g Fresh Milk 

*Can be replaced with 3 tbsp Milo powder + 30g water

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

1. Pour milk in a bowl, use the double boil method, warm the milk. Add Milo powder and stir until the Milo powder is fully dissolved. Set aside to cool.

(B)

3 Egg White

50g Castor Sugar

1/4 tsp Lemon Juice

3 Egg Yolk

65g Cake Flour/ Hong Kong Flour

Pinch of Salt

20g Oil


2. In a stand mixer, beat egg white until bubbling. Add lemon juice, continue to beat until foamy. Add sugar gradually and continue to beat until stiff peak. 

3. Add yolks gradually and continue to beat in low speed until well combined.

4. Sift in flour (and salt) in 3 batches, gently fold until well combined. 

5. In a large bowl, mix together oil and milk mixture. Scoop out 1/3 of the batter and gently fold in the  oil mixture. 

6. Pour the Milo mixture to the yolk mixture. Fold until well combined. Do not over-mix the batter.

7. Pour the batter in a lined baking pan (14cm x 20cm). Tap the pan 2-3 times on the table top. 

8. Bake in a preheated oven 160'C for 45 minutes (Note to myself: Traditional mode, rack 2, transfer to rack 1 for the last 10 minutes.)

9. Remove from oven. Tap the pan 2-3 times on the table top. Invert to cool. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Recipe credit to Louis Ng. 



Some feedback from those who have tried this recipe:

By Cassandra Poh

Oven Grilled Honey Pork Ribs (aka Char Siu Ribs) 蜜汁叉烧排骨

Homemade Char Siew is one of our popular dish at home. I normally cook this using air fryer. This recipe that I'm sharing here is oven-baked version using baby back ribs, the meat is so juicy and tender, preparation is easy and mess-free.

Recipe adapted from here 

Ingredients:

1 slab of Baby Pork Ribs 排骨 一条

Honey 蜜糖 少许 

Seasoning: 腌料

2 tbsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 2汤匙

1 tbsp Sugar 细砂糖 1汤匙

2 Cloves Garlic (Mashed) 蒜头 2瓣，磨碎

2 tbsp Hoisin Sauce (or 1 tbsp Hoisin Sauce + 1 tbsp Char Siew Sauce) 海鲜酱 2汤匙（或1汤匙海鲜酱＋1汤匙叉烧酱）

2 tbsp Ketchup/ Tomato Sauce 番茄酱 2汤匙

2 tbsp Light Soy Sauce 酱油 2汤匙

1/4 tsp Chinese Five Spice Powder 五香粉 1/4小匙

Home cooked Char Siu Pork Ribs aka Roasted Honey Pork Ribs.
Using 1 tbsp Hoisin Sauce + 1 tbsp Char Siew Sauce,
the colour is brighter than the previous version using 2 tbsp Hoisin Sauce..

Photo updated: March 2020.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix seasoning and pork ribs, marinate overnight. Preheat oven 200'C.
排骨洗净抹干，加入调味料腌隔夜。烤箱预热200度。

2. Place the ribs in a deep dish. Reserve the sauce. Bake for 30 minutes. (Note to myself: rack 2, traditional mode/ upper & lower heat)
腌汁留着，把排骨放进烤箱烘烤30分钟。

3. Baste with the reserved sauce. Flip over and bake 200'C 15 minutes. 
取出排骨，涂上腌汁，把排骨翻面，继续烘烤15分钟。

4. Flip over, baste with honey. Transfer to the top rack, reset the temperature to 220'C, grill for 5 minutes. (Note to myself: Grill Mode, rack 4)
把排骨翻面，涂上蜜糖，以220度（上层）烘烤5分钟即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Banana Chocolate & Hazelnut Cream Cupcake [Mystery Cake] 香蕉巧克力酱杯子蛋糕 ［神秘蛋糕］

There's a STORY behind this mystery cake. You are strongly advised to read the story before you continue to read or try out this recipe. Click here to read the story...

This is a special recipe that I made up for my son. If you'd like to share this recipe, please direct the link back to this blog. Thank you!

Baked these with Nutella this time, for my boy's 7yo birthday party.
Note: It's for party and I'm not sure if all the kids would love bananas, so I did not use bananas. 

Kids loves these! 

Ingredients: Yield 7 cupcakes


100g Banana (mashed)

180g Choco Hazelnut & Milk Spread or can be replaced with Nutella 

1 Egg

66g Self Raising Flour

Pinch of Salt

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

1. In a bowl, mix banana and egg with a fork. Stir in Choco Hazelnut & Milk Spread/ Nutella.

2. Stir in flour and salt. Mix until no more lumps.

3. Pour evenly into lined muffin tray. Optional: Add sprinkles if using. 

4. Bake in a preheated oven 180'C for 15 minutes.
If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Popular Hawker Food - Crispy Anchovies Meat (Oil-free, Sweet & Kid Friendly Version) 炸香脆美人鱼片 (无油)

The last time I ate this was at least 6 years ago, when I was still working. Before I promoted to be a SAHM (stay at home mom), I don't cook. My husband and I rather eating out in restaurant or sometimes when I was so tired after work, I just packed food from the neighbourhood food court to settle our dinner. 

The most convenient and popular food in the hawker centre or food court is 杂菜饭 (aka economy rice or mixed rice or Chap Fan) where we can select from a variety of vegetables, meat, bean curd or eggs served with a portion of rice. This is very popular in Malaysia and Singapore. 

This Crispy Anchovies Meat is one of the dish served in the nearby neighbourhood food court. It used to be my favourite and MUST-HAVE side dish in my meal-box. The reason is simple....they are flavourful, appetising and addictive! 


It's been a long time I never eat this because I hardly dine in food court or hawker centre nowadays. So happen that I saw this dried anchovies meat in a supermarket and without second thought, I put it in my shopping cart! Well, I have no idea how to cook it, I tried to google for recipe but I can't find any, so I work out my own recipe. 

This was my first attempt. I made the sweet version instead of hot and spicy because my boy can't take any spicy food. I used my Tefal Actifry to cook this. These can be baked or deep fried too but I like the fastest and oil free method. I was in a rush this morning, no time to measure the ingredients one by one, so this was based on estimation. Exact amount/ measurement will be updated after my next attempt.



Ingredients:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Dried Anchovy Meat

Seasoning to coat:





Tomato Sauce (for hot & spicy version, change this to chilli sauce)

Sugar

Soy Sauce

Oyster Sauce

Water



Some toasted sesame seeds


Method:

1. Wash and dry the anchovy meat with kitchen towel.

2. Place in the Tefal Actifry pan. 

3. Cook for 20 minutes or until brown and crisp.

4. Remove from the pan. Let it cool.

Very crispy. My boy like it even without the sauce.

5. Heat all seasoning in a non stick pan. Simmer until thicken. Add anchovy meat to coat evenly. Remove from heat. Top with some toasted sesame seeds. Serve as a side dish with rice or as a snack.

These were the left-over from lunch, we ate these as a side dish for dinner, still crispy after so many hours! That's why I like OIL FREE food!