As you all may know, I love food so much that I decided to dedicate a year of my life to studying the damn thing. I cook for my family and boyfriend everyday. I make time to look for awesome recipes and tweak them a little. I've made time to make recipes faster, from what takes an hour takes 20 mins instead.
SO I'M INTRODUCING A NEW SECTION OF THE BLOG DEDICATED TO RECIPES THAT I ALWAYS USE YEHEY.
FIRST RECIPE EVER GOES TOOOOO:
ORIENTAL RIBS and KANSI-ISH SOUP
Ingredients:
- 2 1/2-3 lbs of pork ribs
- 1/4 c white vinegar
- 3 tbsp salt
MARINADE:
- 1 tbsp Hoisin Sauce
- 1/2 cup Soy Sauce
- 1/2 cup brown sugar (packed)
- 1/2 Tomato ketchup (DO NOT USE BANANA KETCHUP PLEASE)
- 1/8 cup lemon juice + 1/8 cup orange juice (FRESHLY SQUEEZED NOT POWDER)
- 3 tbsp Honey
- 1 tbsp Ginger (minced)
- 1 tbsp Garlic (minced)
- 2 whole star anises (its the star looking spice that smells and like black licorice)
- 4 tbsp rice wine
1. Fill a large pot 3/4 the way up and bring to a boil. Add the vinegar and salt. Boil (At maximum 120 °C) for another 30 seconds while stirring then add the ribs. Boil for 20 minutes.
2. Remove the ribs from the pot and let cool in a pan. Do not throw away the water! Skim the bubble foam thing at the top. Throw that shit away. Add onions, 2 stalks of lemongrass, 2 green chilis (siling haba), garlic, and diced beef shanks, a tablespoon of knorr sinigang mix if you want, and chives. simmer at low for a good 30 minutes or until beef is cooked. Then yehey. Soup. HAHA.
3. Then in a separate bowl, mix in all of the marinade ingredients.
4. Once the ribs have cooled, put all of the ingredients in a ziplock bag or tupperware and marinate for 24 hours or a minimum of 2 hours.
TRIVIA: MARINATE VS. MARINADE
ANSWER: MARINATE (verb) means to soak. MARINADE (noun) is the sauce.
5. Here's the fun part. You can either grill your ribs, throw them in an oven, or do what I did---TURBO FUCKIN COOK THE SHIT OUT OF YOUR RIBS.
For the oven: preheat oven at 150 °C. Brush leftover sauce on the ribs and cook for 10 minutes. Flip the ribs, coat with marinade, and cook for another 10 minutes. Do this 3 times per side.
For the Turbo cooker: Same procedure as the oven one but instead of 10 minutes, flip and coat every 5 minutes.
Some stupid plating. I used Orange and dalandan zest to add color and fragrance. With the leftover marinade, I simmered it until it was thicker in consistency. Once the ribs were don cooking, I brushed some sauce on the plate drowned the ribs with it.
AND THERE YOU HAVE IT. Oriental Ribs and Some sort of Kansi-ish soup.
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