Braised Pork Ribs With Bitter Gourd 古早味的苦瓜焖排骨

It's been a long time I never cook this. The last time I cooked this was about 3 years ago. And, that was my first attempt. No bad huh? :) That was before I start my blogspot. 

This is the photo that I shared among my personal friends on Facebook.
My first attempt cooking Braised Pork Ribs with Bitter Gourd.

I don't expect my little boy to eat bitter gourd. Seriously, I'm not a fan of it! I don't like bitter gourd soup, bitter gourd fried egg...etc etc. But braised it with pork ribs or chicken, that's one of my favourite. Mom used to cook these for us, love it so much!!

It's important to get rid of the bitterness because I really can't take bitter food. Really taste like medicine to me lol.... Mom taught me to rub salt on it, let it stand for a while, then wash off. The first time works!! but this time, not sure the reason...the bitter gourd still a little bitter even after all these acts. Probably I bought an extremely bitter Bitter Gourd?! lol...



Ingredients and Method:

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Prime Ribs

Bitter Gourd 

If you wish to get rid of some bitterness
Rub generous amount of salt and let it stand for 30-60 mins, rinse off with cold water. 

(A)

Tapioca Flour

Sugar

Shao Xing Wine

Soy Sauce


(B)

Ginger (sliced)

Garlic (sliced)


Fermented Soy Bean Paste

Rock Sugar

Hot Water

Oyster Sauce




Method:

1. Add (A) to the pork ribs. Cover and let marinate in the fridge overnight.

2. Heat oil in a skillet. Add garlic and ginger, stir fry until fragrant.

3. Add fermented soy bean paste. Stir fry until fragrant.

4. Add in marinated pork ribs.

5. Add a little bit more of the soy bean paste and stir fry until the edges is slightly brown. At this point, the meat is not cook through yet.

6. Add some hot water, transfer everything to a slow cooker. Or alternatively can be cooked in a pot on stove top.

7. The water level is just enough to cover the ribs. Cover and let it cook for 2 hours.

8. Add in bitter gourd.

9.  Gently level the bitter gourd so it's soaked in it. Add some rock sugar and oyster sauce to taste.

10. Cover and let it cook another 3 hours or more.

The meat is so tender! can be easily removed from the bones. So yummy, even my 6yo love it. :) 

Easy Stir-Fry Teriyaki Chicken 简易日式照烧酱炒鸡肉

When come to last minute meal, I normally use ready-to-use sauce to expedite my cooking. 

This time, I tried out Lee Kum Kee Teriyaki Marinate. I didn't buy this sauce, I got it free when I purchase the oyster sauce... :) 

This stir fry chicken is super easy!



Ingredients:

Boneless Chicken Breast/ Chicken Thigh  (Cut into small chunks)

Corn Flour

LKK Teriyaki Marinate

Sugar

Soy Sauce

Garlic (sliced)

Oil for cooking

Toasted Sesame Seeds




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.

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Method:

1. Marinate the chicken chunks with LKK Teriyaki Marinate and corn flour for 30 minutes.

2. Heat oil in a skillet. Add garlic, cook until fragrant.

3. Add chicken chunks, stir fry until cook through. 

4. Add some sugar and soy sauce to taste. Remove from heat. Garnish with toasted sesame seeds.

5. Serve warm with steamed rice.

Baked Churros 烤西式油条（西班牙油条/ 吉拿棒）

Churros are easy to make. Baked or deep fried churros, both can be done at home at your comfy kitchen. Baked Churros made with similar preparation with the deep fried version, the only difference is they are baked in an oven uses minimal oil.

Baked Churro is a healthier version that you need not worry about the amount of oil hidden inside the churro. This recipe yield crispy churros - crispy on the outside and soft on the inside. And, the crispiness last for hours.

If you do not have an oven, you may try the deep fry version >> Get the Mini Churro Bites recipe here >>

Ingredients: 

40g Unsalted Butter 无盐牛油 40克

1/2 cup Water 水 125克

1 tbsp Sugar 糖 1汤匙

Pinch of Salt 盐 少许

1 Egg (lightly beaten) 鸡蛋 1粒， 打撒

1/2 tsp Vanilla Extract 香草精 半小匙

70g All Purpose Flour 中筋面粉 70克

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cinnamon Sugar Coating: Combine all ingredients in a bowl.

1.5 tbsp Sugar 糖 1.5汤匙

1 tsp Ground Cinnamon 肉桂粉 1小匙

把糖和肉桂粉放进一个碗里，混合均匀备用。

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cooking Spray 烹饪油喷雾

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Method: 

1. In a saucepan, heat up water, butter, sugar and salt, bring to boil. Turn off heat.
把牛油，水，糖和盐放进锅里煮滚，熄火。

2. Stir in flour. Mix well with a spatula.
加入面粉，用刮刀搅拌均匀。

3. Add in egg in 2 batches. Stir in vanilla extract. Mix well.
分2次把鸡蛋加入，要不停搅拌，加入香草精。

4. Form a sticky soft dough.
搅拌均匀。

5. Transfer the dough into a piping bag with a nozzle.
把面团放进裱花袋里。（看下图）

6. Pipe the dough on a lined baking tray, as shown in the picture below.
把面团挤出在已铺好油纸的烤盘上，看下图。

7. Lightly spray with cooking spray. Baked in a preheated oven 200'C for 22-25 minutes or till golden brown. 
喷少许油，放进烤箱以200度烘烤22-25分钟或至金黄色。

8. Coat with cinnamon sugar (optional: brush some melted butter before coating). Repeat for the rest. Serve right away. 

撒上肉桂糖。随意：可以先涂一层牛油，然后才粘上肉桂糖。即可享用。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。

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Enjoy!

Some feedback from those who have tried this recipe:

By Connie Then

By Neico Tan

By Sian Hong 

Feedback from Maxi Hoo Swee Bing

By Maxi Hoo Swee Bing

By Lily Poh

Feedback from Madeline Chan

By Madeline Chan

By Jennet Ng Siew Lan

By Jennet Ng Siew Lan

By Ng Mei Hua

By Ng Mei Hua

Recipe adapted from Ann of H2CThat. Thank you.

Bacon Steamed Tofu 熏肉蒸豆腐

The common ways of serving steamed Tofu is pairing with crispy shallot or minced meat toppings. This time, I ran out of both ingredients. Last cooking day of the week before the long weekend, just cooked whatever ingredients that I have in the fridge. 


Well, as I always said, anything goes with bacon won't taste bad. This one, it's good and the best thing is 'hassle-free and mess-free'. It's so easy and yummy!


We, everyone here in Singapore are in the mood of celebrating SG50! 

Happy Birthday Singapore! 



Ingredients:




Tofu (steamed, drain and set aside) 豆腐 （蒸好，水倒掉）

Some good quality back bacon (I trimmed off the fat, chopped) 熏肉，切小





*Sauce: 酱料

Oyster Sauce 蚝油

Soy Sauce 酱油

Sugar 糖

Some Water 少许水

*Mix all in a bowl, set aside. 全部混合

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.

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Method:

1. Heat oil in a skillet. If you didn't trim the fat, skip this step.

热锅，把油烧热。如果熏肉很肥就不用下油。

2. Cook the bacon until sizzling and a little crisp on the edges. 

把熏肉煎好。

3. Pour in the seasoning. It will sizzle and bubble. When the sauce is thicken, turn off heat and pour the sauce on the steamed Tofu.

倒入酱料。酱料浓后熄火。

4. Serve warm with steamed rice.

把酱料倒在蒸好的豆腐上，完成 ✅