Pepper Pork Chops - white and black pepper, I love!

I don't cook completely new dishes every time. Sometimes, new dishes and recipes mean improvement of older recipes and dishes, such as this Pepper Pork recipe.



Pepper Pork Chop
Ingredients: Pork loin chops, ground white pepper, ground black pepper, dark soy sauce, brown sugar, some oyster sauce

Directions:
1. Rub the slices of pork with ground white pepper and black pepper
2. Add some dark soya sauce, oyster sauce and some brown sugar. Marinate them (leave them in the fridge, at least one hour)
3. Heat up some oil in a frying pan. On medium heat, pan-fry the marinated pieces for a few minutes(~3mins) one one side, then turn over and pan-fry other side until cooked.
4. Place in aluminium foil, seal it if not served immediately (note: this can keep the pork chops warm and retain the juice and moisture in the pork chops. Further, if you are worried that the pork chops may be undercooked in Step 3, the heat which you seal the pork chops in within can allow a little further cooking in the pork chops). This is not another Foil-Cooking but surely, tin foil gives a good neat trick again!



If you find such pork chops boring, you can try this Apple Pork Chops recipe.

Tag: pork chops, pepper pork chops

Foil steaming the meat saves your time

When I have no time, I will dump everything (make sure the ingredients are compatible!) into the slow cooker and let is slowly cook. A beef stew can be prepared just like that. As you all know, the slow cooker is S-L-O-W...so if you have REAaaaaLLY no time to even wait, this is my "no-pride" cooking for you. Mix everything up in "cake" form and steam it.


Does this look like a "steep cliff" to climb ?
*Cooked this while I was in Taiwan

Here I have mushrooms, baby carrots, diced shrimps, sliced green onions and half a pack of soft tofu mixed into ground meat (pork is used here) that has been marinated/seasoned with some salt, dark soy sauce, cooking wine, white pepper and dashes of sesame oil.

Nope - I did not mix and mesh all the tofu into the meat as one big lump (that will be too URRGGgghhh!). Instead, the remaining half of the tofu - I layer it like lasagna with the meat mixture. A layer of pre-marinated meat (already mixed with mushrooms, baby carrots, diced shrimps and sliced green onions) at the bottom; followed by some cubed tofu, then another layer of meat mixture; followed by another layer of cubed tofu. Steam for 10-20mins depending on size of "cake".

This is meat "cake"! My own homemade version of 蒸肉饼 ! Can be classified as another busy-executive cooking :P ....no time lazy to make cooking preparations, no time lazy to cook, no time lazy to wash the plates (notice I use aluminum foil?) and even no time lazy to present this nicely on a plate to take decent photographs…that's me!

I hope I have not made you lose your appetite but it is really quite tasty. ^o^

Tag: steamed meat

Cooking tips - tender juicy minced meat

Tips on getting juicy tender minced pork:
1. The technique is almost similar to twice-cooked pork 回锅肉. If there are other ingredients to be cooked with the pork. Fry the pork first to just partial cook them and release the "oils and flavor"
2. These "oils and flavor" will then be absorbed by the other ingredients and these ingredients will be infused with pork flavor
3. For a dish that needs lots of gravy and juicy tender pork bits like the above, add in desired seasoning + water, and allow low simmering heat + steams of water to actually cook/braise the pork. Cooking minced/ground pork over high heat (hot oil) for an extended period will overcook the pork and make it tough (not juicy anymore)

Read more here.

Mushroom-Flavored Minced Meat

Dripping essence...

Mushroom-Flavored Minced Meat 香菇肉燥
Ingredients:
Minced/ground pork
2tsp dried shrimps , soaked in water, rinsed away water, then minced finely
fresh shitake mushrooms , clean the caps, and cubed to small bits
1 clove garlic-minced finely
half a big onion - chop to small pieces
salt, pepper to taste

Seasoning: soy sauce, oyster sauce, sugar
In a separate bowl, mix 1-2tbsp soy sauce and 1-2tsp oyster sauce, 1tsp sugar in about 3-5 tbsp of warm water, till dissolved

Directions:
1. Heat 1tbsp oil in frying pan and fry the minced pork for a while just to slightly cook them. In this process, some "fats" in the pork will be "released" as oil into the pan and can be used to fry the other ingredients. Dish out the partially cooked pork and set aside. (Note: Do not allow the pork to remain in the pan to be cooked and fried with the other ingredients as there is tendency to over-cook pork and it will become rubbery, chewy and tough)
2. Add garlic, onions, dried shrimps and fry till aromatic. Add in mushrooms, mix well. Add in some water. Turn to low heat and allow the mixture to reach simmer.
3. Once small bubbling begins (begin of simmering), add in the pork, 1/2 portion of the seasonings, add more warm water to partially cover the entire mixture(including pork) and maintain low heat and allow entire mixture to simmer. (Note: Since the pork has been pre-fried initially, the low heat cooking at this stage will slowly cook the pork through yet retaining tenderness in the pork since the pork has not been cooked in the higher heat in the frying stage. The low simmering heat + water will actually cook/braise the pork, not the high heat and hot oil!)
4. When starting to simmer, do a taste -test and adjust seasoning accordingly. You can add more of the remaining seasoning and let it simmer a while longer.
5. Best when served with steamed rice.

The best about this dish is I can cook more and keep the leftovers for further consumption (just need to be steamed or re-heated again) the next day, to ladle over steamed rice.


Well, if you like pork, then this...a uber-porky dish you will like. The natural sweetness in the pork, plus those earthy mushrooms, and sweet onions will complement well with the savory seasonings. It's mild but very tasty and definitely whets your appetite when you allow the steamed rice to soak up the nicely combined flavors in the gravy. You can say the essence of flavors is all in the gravy but the pork, mushrooms and onions bits adds a juicy soft texture to your bite. Perfect homemade dish!

Read more here.

Tag: pork, minced meat, cooking tips

Tofu Meat Balls Rock-a-pop-pop

Using potato flour 地瓜粉 will give a more springy (QQ-with dialect connotation) texture of deep-fried coat when compared to the crisp golden coat from cornflour + breadcrumbs (panko) combination. The former still has that crunch to it... just of a lesser degree. I've said, tried and done it in these nori seaweed coated shrimps and repeating this again with pork-tofu mix. Try the steamed version of tofu "pops" if you are opting for super-healthy version. However, "pops" and "steaming" just do not gel together in my head. Fit for a family-style sit-down homemade meal perhaps - this steamed Tofu Balls, and maybe Stir Fry Tofu with Shrimps and Mushrooms, but in a party, THIS is definitely a more welcoming snack! Deep Fried Tofu Pops! Rock-a-pop-pop!


Not at all messy. Bite on these mini tofu pops and beware of "juice" spurting out...

Tofu Pops/Deep Fried Tofu Meat Balls
Ingredients:
-1/2 lb or slightly lesser ground pork or chicken
-1 pack of standard size tofu (Note: silken contains more moisture and the resultant "pop" tend to be more "juicy", not dry. You can use medium-soft or firm but the texture is going to be different)
-1 egg white (as binder)
-1 tbsp soy sauce to season/marinade the pork
-1 tbsp rice wine to season/marinade the pork
- dashes of white pepper to season/marinade the pork
- less than 1 tsp sesame oil to season/marinade the pork
- cornflour to thicken the tofu+meat batter/mixture if too hard to shape into little rounds (plays a binder role, too)
- potato flour for coating

Directions:
1. Mash up the tofu and mix with seasoned ground pork. Add in egg white and mix thoroughly
2. When in a consistency easy to be shape, make rounds out of the mixture (similar to making fish balls from fish paste)
3. Dust or roll them over a light coat of potato flour, set aside

4. Prepare hot oil in wok for deep frying
5. Slide those rounds by the side of the wok into the medium-hot oil to be deep fried
6. When starts to change color to light brown, strain out from hot oil and set aside to drain excess oil from paper towels
7. Before serving, you can dash a lil' white pepper over the tofu pops to enhance the flavor. Also, sprinkle some nori strips or flakes.



Warm, moist inside...crisp and chewy outside...

I was trying to think of a better description - the texture of crisp and chewy. Hmmm....it is almost like mochi... daifuku...the chewy portion...springy (go *toint toint*). Why not you think of a warm crispy mochi-coat of something? You are almost there. And the filling is a familiar taste of savory mix of meat and tofu. That is not too difficult to imagine?

Definitely more finger-friendly than steamed tofu. So you gotta try it! Rock-a-pop-pop! Once you pop, you cannot stop!

Tag: tofu balls, fried snacks, snacks, party food

Apple pork chops, with lots of surprises

Who says dinner pork chops always need to be lying flat and boring on a meal plate ?

Surprise #1 - pork chops in rounds! Pork-chop pops...pork-chop balls!

Would it please you to see pork chops...so dainty ?

Surprise #2 - tender juicy perfectly fried pork-chop balls

Quick high heat frying that assures you non-oily pork chops that retained natural flavor and moisture within . You will know it's tender (not dry and tough) when you can slice them so easily with a knife and fork.

Apple Pork-Chop Balls
Ingredients:
-Few pieces of pork tenderloin (Note: it depends on the kind of tenderloin you buy. If it's a thick cut of meat, make sure you slice them thinner (refer to collage)
-1-2 tsp soy sauce
- few dashes of ground white pepper
-1tsp rice wine
-1tsp brown sugar
-half a apple, peeled and cubed (refer to collage)
-corn flour

Directions:
1. Season/marinate the slices of pork with soy sauce, white pepper, sugar, rice wine
2. Lay the pieces of pork flat on a board, add in one to two apple cubes (depending on size), and roll them up into balls (as shown in collage), lightly pressing with fingers, to seal the open edges. Dust in some corn flour to prevent "disintegration", and to maintain "structure" in the pork-chop (Note: pineapple cubes will be a good alternative to apples)
3. Prepare hot oil for frying and fry at 15o-160degC till pork turn color (Note: Since it's a thin cut of meat, it will take only a while for the pork to cook through). Then set aside on paper towels to drain excess oil
4. Serve immediately

Surprise #3 - you find apples in there!

Burst of juice from the apples + "juice" from the pork...you discover a wonderful combination...what a fruity sensation

Surprise #4 - the savory taste of pork in your palate is enhanced by the hint of sweetness and tartness of apple segments

Surprise #5 - the slight crunch of apples with tender bites of pork

The casual vibe in pork PLUS the simplicity of an apple...but

Surprise #6 - brings you an incredulous new flavor and refreshing texture nuance


This is how I bring plain old boring pork chops to new heights! Enjoy...

Tag: pork chops, apple

White Pepper Chinese Braised Noodles

You may have never guessed it but the highlight of this Fried Noodles or rather...Braised or Simmered Noodles is...white pepper - the mild heat you get in your noodles without any use of chilli.


Of course, you don't just get a hot pungent taste. There is a mixture of vegetables used that gives this noodle dish lots of flavor. The addition of pork will render it even more tasty. Fried Noodles almost on the verge of being braised, because the noodles is simmered with all the ingredients and the final appearance - kinda wet, instead of fried-and-dry.

Fried Noodles/Braised Simmered Noodles
Ingredients:
-Half an onion, sliced
-cabbage, shredded
-1 carrot, shredded
-1 celery, julienned
-2 green peppers
-pork strips/slices slighty seasoned with rice wine, soy sauce, white pepper
-chinese greens
-dashes white pepper, adjust accordingly during cooking
2tsp sesame oil

Lovely vegetables that I am going to use for my Fried Noodles


Seasoning:
-1tbsp soy sauce
-1tsp oyster sauce
-300 ml water/stock, adjust accordingly during cooking

Directions:
1. Fry the pork strips then set aside
2. Use the oil in the pan and fry the vegetables - onions first, then add the rest, green peppers the last
3. Add in cooked pork strips and seasonings

4. Allow simmer for few minutes
5. Add in cooked noodles and allow to simmer again till water/stock/gravy reduce by half
6. Dash in white pepper(lots of it!), mix well. Drizzle sesame oil the last, turn off heat



End result - mild spicy soft noodles, fragrant and delicious!

Tag: noodles, braised noodles, fried noodles

Pork with Tofu, Shrimps, and Mushrooms

Imagine. Dream. Fantasize...the juicy texture of perfectly cooked ground pork, the springy bite in those shrimps, and soft silky tofu - oh, will they ever fight for "who's best" ? Their co-existence goes far without much elaboration. A burst of flavor and texture nuances that are never in conflict - that's a home-kept recipe of Pork with Tofu, Shrimps, and Mushrooms.


There are many ways to cook and vary this dish and this is my homemade version of Pork with Tofu, Shrimps, and Mushrooms. Using the essence of pork, earthy flavor of mushrooms, and that seafood unami in shrimps, combined with the soft silky texture of tofu - multiple flavors and texture profiles but never a single misfit.

Pork with Tofu, Shrimps, and Mushrooms
Ingredients:
-1/4 lb minced/ground pork
-4-6 medium size shrimps/prawns, diced to small pieces, as shown
-2-3 shitake mushrooms, diced to small pieces, as shown
-1 small box silken tofu, cubed to bite size
-2 stalks scallions, cut to small pieces (Note: separating the bottom "white" harder scallion -portions and the "remaining green")
-1tsp dried shrimps (Note: secret ingredient for this dish)
-3 gloves garlic, sliced thin
- 1tsp crush ginger
-1tsp oyster sauce
-salt and white pepper
-water, adjust accordingly

Directions:
1. Heat 1tbsp oil in frying pan. At low-medium heat, add sliced garlic, ginger, white portions of the scallions and fry quickly till fragrant (爆香有 三 宝: 葱 , 姜, 蒜 一 样 都不能少). Then add dried shrimps and fry till fragrant. Once fragrant, add pork - using the frying ladle to "disintegrate" the pork (Note: prevent clumping) and turn down the heat so that the pork will not toughen and become rubbery under high heat. (Tip: to prevent overcooking in pork, you can also dish up pork and set aside)
2. Add in shrimps and mushrooms, mix well. Pinch of salt. Once the shrimps turn color (to pink), add in tofu, oyster sauce and water that sufficiently covers the 3/4 of the ingredients mixture in the pan
3. Allow low heat simmering for about 5-8mins. (Note: If you have set aside the pork earlier on, add in halfway during this simmering process and continue to let it simmer for the rest of the duration. The pork will be cook through in the entire simmering process)
4. Once the sauce starts to reduce, generously dash in white pepper
5. When almost ready to be dish up, add in green portions of the scallions, mix well, turn off heat

Serve immediately...best with steamed rice.

You may have never thought...pork and shrimps can harmonize so well!

Also check out shrimps mixed with ground chicken in these fried beancurd skin rolls, and fish mixed with shrimps in these cabbage rolls. Shrimps are so sociable, are they not? :P

P.S I did not cook this over the weekend but I wrote this post over the weekend - makes it a Weekend Snapshot for me :P It was voting weekend in Taiwan and we wanted to stay at home in the event of any protests or riots happening along the streets!

Tag: prawns, shrimps, tofu,pork

Kimchi pork. Cabbage kimchi and mother's love

Other than mild and warm wakame soup (Beauty Soup), seems that I can't get away with the "spice" factor when it comes to Korean food. Noodles or wontons and dumplings in a quick-fix Korean-based spicy broth works well for me, just as spicy seafood Korean tofu stew.

When I got those megapacks of kimchi from Costco Asia, Taiwan I know I will be in for more quick-fix tasty dishes. Stir Fry Kimchi Pork is definitely one of them. A savior when you are in a rush or dead tired to cook anything fancy, as this Kimchi Pork can be ready in less than 15 minutes.

Just kimchi PLUS pork, easy peasy ?

Stir Fry Kimchi Pork
Ingredients: Korean kimchi (baechu kimchi: cabbage kimchi) and thawed thin pork slices (option: A. use pork thin pork strips; B. substitute with chicken)


Directions: Lightly marinate/season pork with cooking (rice) wine or sake if you have. Heat up 1tbsp oil in frying pan. Add in pork slices and fry quicky. Then add in some kimchi, mix and fry well; and add some water to let the pork + kimchi simmer(low heat) for a few minutes. When the pork is cooked (turns color), turn off heat. Serve immediately. Good with steamed rice.


Note: You can also add gojuchang (Korean miso paste with chili) to the recipe and adjust the ratio of kimchi:gojichang accordingly to the level of spice and saltishness at your desire.

I did not add any more seasonings but this dish will not be bland tasteless if you know kimchi well (kimchi comes seasoned). You get a little spice in the pork, yet a dish not totally stripped off the natural sweetness/flavor of meat. Kimchi does not overpower and adds the finishing touch. A simple combination that works wonder.

Though you might have seen many variants of kimchi, using select vegetables such as cubed radish, scallions and cucumber, the earliest form of kimchi consisted of only cabbage, known as baechu kimchi.

The making of kimchi is integral in Korean tradition and culture. In Korean traditional homes, a bottle of base-seasonings for kimchi can be passed down for many generations - from great-grandmother to grandmother, to mommy then to daughter. Thus in Korea, a classic bottle of kimchi is made from a "marinade of mother's love" and since it is passed down generations, it has becomes a holding link of family love. Some even describe kimchi as a representation of mother's love because in the tradition of making baechu kimchi (cabbage kimchi), women will stroke each cabbage leaf with seasoning/marinade, and then allow the entire cabbage mixture to age and marinate. The act of stroking has been equated to a symbol of love - just like how a mother lovingly strokes her child. Isn't it sweet to know that little representative culture behind the vegetables you are eating?

Tag: kimchi, pork, kimchi pork

Pork Ribs Tea Soup. Noodles with Bak Kut Teh

The monologue continues...

In Singapore, they have this for breakfast, or lunch, or dinner

Brain: You are taking convenience too easily
Me: You meant... ... too seriously?
Brain: Whatever. The party is long over, 2-weeks over. You should get back on your feet. Why are you still using convenience meal kit ?
Me: Last few last few. I bought this to try, among their range of hawker fare products. I have to do a taste-test.
Brain: Is Bak Kut Teh (literally meaning Pork Bone Tea) about the PORK BONE...PORK RIBS ? ... ...


Brain (cont'd): ... ...or the TEA?
Me: Oh now, this "tea" is confusing. Are you referring to the "broth" -OR- the Chinese tea that is usually served with this pork rib soup dish ? Well, the broth of this pork rib soup is made from a mix of herbs and spices, and boiled together with pork bones for hours. Well, I don't keep stock of all the spices and herbs in my pantry. So I can't cook my Bak Kut Teh (BKT) from scratch. A convenience pack is really just one reach away! If you are meaning the tea, as in the drinking Chinese tea, served separately with this pork rib soup dish, that tea may be just a "mirage" - leading you into the belief ..or rather...illusion that Chinese tea will "dissolve" and get rid of the "fattiness" of this soup. You know, that [Chinese tea + "oil and fats" = "less oil and fats"] equation. Hmmph, I don't think Bak Kut Teh (Pork Rib Soup) is that unhealthy and "fatty". We are all talking about balance and leverage in foods, aren't we ?

Does this look spicy ? The spice comes from the pepper!

Me (cont'd): I was also attemtped by Little Corner when she showcased her BKT-flavored instant noodles. What can I do ?
Brain: So now you have used soba to go with your Bak Kut Teh...what is your verdict?


Slurp hard and slurp loud, just like how Japanese enjoy their ramen

Me: Well, although the Bak Kut Teh from Prima Taste is not that great, this is still my kind of Bak Kut Teh. The Teochew style Bak Kut Teh which is lighter in color and very peppery. The other variant which is darker in color (either more soy sauce used, or more medicinal herbs added) is typically not my preference. And I would like to add, adding noodles to eat with Bak Kut Teh is really ...errrrmm....S-M-A-R-T!

Me (cont'd): Similar to why most Japanese have to eat and slurp their ramen noodles nosily - so that the noodles pick up the tasty soup broth when they slurp hard and slurp loud *swooo...oooop* - it's this same technique to enjoy a good 'ol bowl of noodles dunked in superior broth. This case, soba dunked in Pork Rib Tea Soup can be one best way to enjoy the soup AND...the noodles! Yummy!



Tag: bak kut teh, pork rib soup tea, noodles

Stir fry pork with ginger

Stir Fry Pork with Ginger
Ingredients:
pork tenderloins, sliced thinly, seasoned with salt and some corn flour
2tbsp dark soy sauce
1tsp oyster sauce
2 gloves garlic, minced
1 ginger, sliced thinly
4-5tsp minced ginger
sesame oil
cooking wine

Directions:
1. Heat oil in frying pan and fry the garlic and sliced ginger till fragrant
2. Add in pork slices and fry till 70% cooked. Set aside.
3. In the same pan, add in minced ginger, dark soy sauce, and oyster sauce and mix well. When start to simmer, add in the pork again and lightly stir fry till cooked. (Note: cook it fast so that the pork will not be too tough when consumed)
4. At the end of cooking, dash in some sesame oil and cooking wine for more aroma in the dish
5. Garnish with ginger fries


Tender juicy pork slices immersed in natural pork flavors and the full zest of ginger




Another dish or reason(would you need any?) to ask for more rice :)


Tag: ginger, deep fried ginger, pork

Minced Pork Soba with Wontons

Soba

+


Wontons

+

Minced pork with black vinegar


= y

Let me score that for you...Minced Pork Soba with Wontons !


Maths is straightforward. 1+1 = 2 and nothing else (don't tell me it's eleven, please?)
Don't agree? Give me your answer for y then.


It was such a pleasant surprise. The nutty flavor of soba blends well with the minced pork sauce concocted here. Check out that recipe. For making wontons, you can check it out here.


Tag: wonton, boiled dumplings, minced pork, linguine

Minced pork linguine - Bak Chor Mee with fish balls

Minced meat with linguine - Bak Chor Mee Pok with fish ball and spinach
Ingredients: Minced pork, dried mushrooms julienned, 1 glove minced garlic, 1 shallot sliced thinly, 1tbsp or more dark soy sauce- to taste, 1tsp oyster sauce, brown sugar to taste, salt and pepper to taste, 1tbsp or more black vinegar- adjust accordingly, water, frozen fish balls (option) - boil to cook, spinach-blanched.

Directions: Cook some linguine and set aside. Heat some oil in frying pan, fry the garlic till fragrant, then add pork and lightly fry till the pork is cooked (no more than 5mins so that the pork is not too chewy-tough). Dish out the pork and set aside. Add in the shallots and mushrooms and fry on low-medium heat for 6-8mins, till shallots turn translucent/golden brown. Add in dark soy sauce, oyster sauce, brown sugar and water, allow the mixture to simmer for 10mins or more on low heat till entire mixture(of shallots and mushrooms) becomes soft. Add in the pork to the mixture and continue to simmer with some dashes of black vinegar.



Before serving, add in pasta and mix well with minced meat mixture (picture above). If you like more black vinegar, more dashes this time, and mix well with pasta.



Top pasta with more minced meat , serve with boiled fish balls and cooked spinach. ENJOY!


I always like black vinegar in my minced meat noodles - bak chor mee. How about you?


Why is that plate of Bak Chor Mee so difficult to reach?

Tag: minced pork, linguine

Wontons or Wantans, savory dumplings

Wontons Dumplings
Starting from the fillings:
1. Vegetables
You can use Bok Choy, Bok Choy Sum or Chinese spinach- quickly blanch in boiling water, then drain away all excess water (make sure they are as dry as possible) and chop them very finely

Bok Choy or Bok Choy Sum can be a choice of vegetables to use. This is not fine enough -need to be chopped more finely.


Chinese spinach can be another alternative. They need to be as finely chopped as this.

2. Chicken, Pork, or Prawns
Mince them finely with cleaver or food processor (Note: Do not mince the prawns in the food processor as it will introduce a lot of moisture). Add the finely chopped vegetables to the meat/prawns.


3. Seasonings
Add some sesame oil, dashes of pepper. If pork or chicken is used, you can use some (dashes of) Chinese cooking wine as part of seasonings. Mix all the ingredients (1)-(3) thoroughly.

4. Use thin wonton wraps and make "envelope" like these. Aren't they cute and dainty?


Does this remind you of traditional Chinese gold ingots (金元宝, pronounced jin yuan bao) ?


If I could only get as close to these when I see the real Chinese gold ingots, I will be rich!

5. If not to be used immediately, place them in aluminum foil and place in freezer to store(up to 2 weeks). When ready to eat, boil a pot of water or chicken broth, when water or broth come to a boil, add in wontons and wait for them to re-boil. Add in some more water/broth, and once wontons boil the second time, they are fully cooked(wrinkled) and ready to be eaten, in soup/broth.


The boiled dumplings or wontons look like "swallowing clouds", thus also the name 云吞 (pronounced, yun tun). They were scooped out just for you to see. Now, they should return to the broth and into my stomach. :P~~~


Previous entries:
Waiter, there's something in my...bread
Waiter, there's something in my...easter basket


Tag: wontons, wantans, dumpling, savory dumpling

Slow cooked pork ribs with salted soy beans

Slow cooked pork ribs with salted soy beans-tau cheo, garlic and chilli (serve ~4)
Ingredients:
- 1.5-2lb pork ribs
- 1-2 tbsp salted soy beans, mashed
- 3-4tsp minced garlic
- 3 red chillies (chopped)
-1tsp crushed ginger
- dash of black vinegar
- dash of sesame oil

Marinade:
- 1tsp cane sugar
- 1tbsp shaoxing cooking wine
- dashes white pepper
- 1-2tsp corn starch
-1tsp dark soy sauce
(Marinate pork ribs and leave in fridge for about 1 hr)

Method:
1. Heat some oil, stir fry garlic, chilli, mashed soy beans and ginger until fragrant.
2. Add seasoning and mix well
3. Add in marinated pork ribs into the slow cooker and top will garlic+ chilli+ soy bean mixture
4. Cook on high 45mins, then turn to low and cook for 1-2 hrs

Juicilious - ribilicious. It has a strong garlicky flavor but does not overpower the entire dish.


Often seen, served as a rice set in some Chinese food stalls serving double-boiled soup-back in Singapore. This can be "categorized"as one of my comfort favorites amongst this, this, this, and this.