Sticky Soy Glazed Pork Ribs – 紅燒排骨

sticky ribs

I’m going full veggie this month, and I’m actually looking forward to it. As someone who used to be veggie and is now with someone who I can only describe as a Carnivore, I’m happy to cut back on the meat to be honest! I am however *very* surprised that they are going veggie with me too. Over valentines as well. This should be interesting!

This is obviously a meat recipe, but I’m a bit behind and I’m requested to cook these quite often. So here they are, some yummy sticky ribs..

Serves 4.

Sticky Soy Glazed Pork Ribs:
700 g baby pork ribs, separate the ribs
2 tbsp dark soy sauce
1 whole head of garlic
2 tbsp vegetable oil
1 cinnamon stick
2 star anise
3 tbsp light soy
55 g Chinese rock sugar (or Demerara is good)
175 ml water and more to cook if needed

Marinade the pork and the dark soy for at least half an hour.

Break up the garlic head into individual cloves with skins still intact.

Wok on medium-high heat. Once hot add the oil. Wait a bit for the oil to get hot and add the garlic cloves – toss for 1 minute. Now add the cinnamon and star anise and fry for another minute. Once lovely and fragrant add the pork ribs and lightly brown, then add the light soy sauce, sugar and water. Keep stirring until the sugar has dissolved.

Bring the heat low and gently simmer lid off for 30 minutes. Keep and eye on it and stir frequently to keep the meat from sticking to the bottom. Then cover and simmer for an hour or so. Do keep checking on the ‘Sticky Factor’ you want the sauce lovely and thick. Sprinkle with sesame seeds and a sprig of coriander if you’re being fancy. I’m probably too busy eating these with my hands to care!

Gluten Free Banana Bread

Gluten Free Banana Bread

Success! After about two failed loafs I have now cracked a gluten-free recipe for some tasty banana bread. I’ve been experimenting with my own mixture of cornmeal, rice flour and almond flour but the results were too firm and too dry. So I caved and bought some Dove Farm white flour and tweaked my recipe accordingly. I’ve definitely just eaten a slice and it’s really yummy! So I can finally post it up.

To make things even better, in my supreme efficiency (or let’s be honest: laziness) it’s all just 1 pot and so fast to knock up! So if you have a stand mixer, don’t even bother mashing the bananas, if you’ve only got a hand-held one, maybe mash them up a bit with a fork.

Gluten Free Banana Bread:
2 cups gluten-free plain flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 tsp vanilla essence
1/2 a block of butter softened (125 g)
3/4 cup light soft brown sugar (150 g)
2 eggs
6 ripe bananas (one set aside for decorating)
3 tbsp soft dark sugar
1-2 tbsp hot water

Oven onto 170°C. In your mixing bowl put the flour, baking soda, cinnamon and salt in. Stir these dry ingredients up a bit. Then add the vanilla essence, butter, light brown sugar, eggs and 5 bananas (remember to set one of the 6 aside).

Now turn the mixer on low to medium speed and prep your bread pan.

Butter the pan thoroughly and place a greaseproof sheet at the bottom. The mixing should be done now so pour in your batter. Slice lengthways your banana for decorating and place on top.

In a small bowl mix the 2 tbsp of dark soft sugar with just enough hot water to dissolve it all. With a pastry brush, carefully  wash the top of the raw batter mixture and banana with 2/3 of the sugar mix. While this bakes it should turn into a crunchy caramel topping.

Bake for 60-65 mins, or until a skewer comes out clean. In the final 5 minutes use the remaining sugar wash. Leave the banana bread in the pan for another 10-15 minutes before removing and it should come out really easily after you go round the edges with a knife.

I couldn’t help but try a still warm piece straight away! Honestly, fastest bake to blog post ever.

Red Cooked Beef Shin – 紅燒牛腱

red-cooked beef shin

Whenever my mum throws a party, there are staples that family and friends expect to be served. Of these are drunken chicken wings, and red-cooked beef shin or turkey gizzards (which may sound totally horrific to those uninitiated, but my god, gizzards are delicious). So this Chinese New Year I decided on the beef shin and found myself making a large pot of aromatic red broth to braise my meat. I actually tried to source some turkey gizzards, but I think all the local butchers I called around thought I was a bit loopy. Oh gizzards. I shall find you one day.

I remade this again last night because my guests who were as quick and hungry as gannets gobbled it all up before I could take a picture. I doubled this amount to be a bit of a nibbly appetiser for around 20 people. So, below will probably be a starter to serve 4?

Red Cooked Beef Shin:
700 g beef shin
5 or 6 shallots - roughly chopped
1 tbsp vegetable oil
Peel of an orange
2.5 cups cold water
1/2 Shiu Hing (brown) cooking wine
1 cup light soy sauce
3 tbsp rock or granulated sugar
1 tbsp Sichuan peppercorns
1 tbsp star anise
1 stick of cinnamon
1 tbsp whole cloves
1 tbsp fennel seeds
1 tsp liquorice powder
A drizzle of sesame oil to serve

Get a colander in the sink. Rinse the meat in cold water, trim some of the outer fatty bits if you must. Then take some boiling water and douse the meat to seal it a bit.

Chop your shallots fry them in a bit of vegetable oil until fragrant – remove and save for later. With a peeler, peel the orange rind off in one long spiral. Now get a pot and put the water, soy, sugar, shallots, orange peel and and spices (basically all the ingredients but the sesame oil) into it. You want the pot small enough that when you add the beef it is completely submerged in the braising liquid.

Shin in and bring it to a boil, after 5 mins turn the heat right down to a simmer. Notes from my mum said ‘braise for at least 40 mins until tender’. I ended up simmering it for 2.5 hours. You want to check the water level is always submerging the meat, and maybe flip it around every so often so all sides get infused with the flavour. Check tenderness with a skewer, it should be soft enough to melt in the mouth but still have structure when you slice it.

The absolute best thing about slow cooking with shin is the ribbons of tendon and fat which render down into impossibly guilty deliciousness. You can just about see the marbling in the photo above.

Once tender, remove the beef from the braising liquid and let it rest for 15 minutes. Now thinly slice against the grain of the meat and serve with a drizzle of sesame oil and a splash of the red braising broth. If I were to be a bit more organised about this, I might even scoop some of the red broth out into a smaller pot and reduce it down into a thicker dipping sauce. So maybe you wanna do that if you have time.

Chinese Styled Pumpkin Stew with Kale and Mince

As the title suggests, this is a Chinese stew type dish which really reminds me of wintertime in Hong Kong. And after these past few cold rainy days, I really needed some HK styled comfort food. The type that has gloriously squidgy textures and an oyster saucy gravy that goes divinely with plain steamed rice. This is rather hilariously made with posh versions of all the 3 main ingredients of pumpkin, carrots and kale (Casperita squash, purple carrots and cavolo nero), obviously you can substitute with the more easily found versions in your grocery isle. I’ve also used Quorn mince instead of proper meat mince, if you would like to use real meat, go for pork mince. Failing that, turkey or chicken.

Chinese Pumpkin Stew:
1 small squash or pumpkin (Cantaloupe melon sized?)
1 carrot - chopped
2 generous handfuls of kale - shredded
2 cloves garlic - slightly smashed
4-6 shallots - quartered
1 tbsp veg oil
250 g mince
1/2 cup water
1-2 tbsp oyster sauce
1/2 tbsp chilli bean paste
2 cardamom pods - lightly smashed
1 whole star anise
1/4 tsp ground cinnamon
1/4 tsp white pepper
salt to taste
1 tsp cornflour (optional)

Oven to 170°C. Chop up your squash and cut it into smallish chunks, I left the skin on because I like the extra texture after roasting, toss them in a bowl with a bit of oil, white pepper and some salt. This is probably where the recipe isn’t strictly Chinese as not everyone has an oven back home, but I really like the slight crisping of the edges roasting provides. Roast until tender about 30-40 minutes.

While that’s roasting. Pan on the stove. Medium-high heat. Heat the oil then sauté the garlic and shallots until slightly tender. Add your smashed cardamom pod, star anise and cinnamon and fry to release some nice smells. Now add your mince and brown a bit. Carrots, the 1/2 cup of water, oyster sauce and the chill bean paste go in next. Cover and cook until the carrots are tender. The kale goes in last for a couple of minutes. Taste and adjust seasoning.

The optional cornflour should be used to thicken the sauce at this point. In a small bowl, mix thoroughly with a tablespoon of cold water and add it to the pan and stir in well. Be careful! Too thick and it becomes horrible Chinese takeaway gloopy – and nobody needs that. Stir through your pumpkin and serve up. There should be enough to feed two. Or, one very hungry small person…

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3 other subscribers

Categories

All original content on these pages is fingerprinted and certified by Digiprove
%d bloggers like this: