Guinness Stout Spare Ribs....

Yesterday I tried my hands on this dish which uses the famous Irish beer for cooking my spareribs. It turns out well and tasted just as good as those eaten outside and if not the best. Maybe next time I will give it some variations like adding jams or maltose instead of honey to add to the flavor of the bitter sweet stout. Here is how I cook it......

1. Wash 600gm of spare ribs and drained. Dap dry with kitchen towel.

2. Marinate the ribs with 1 tsp ginger juice, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp light soya sauce, 3 tbsp Guinness Stout, 1 tbsp plain flour and 1 tbsp cornflour. Keep aside in fridge to season for 2 to 3 hours covered.

3. Deep fry the marinated ribs in hot oil for about 2 minutes. Remove and drain.

4. Heat 1/2 tbsp oil in a clean wok. Pour in sauce mixture A which consist of 1 tbsp sugar, 1/2 tsp salt, 1 1/2 tbsp honey, 1 tbsp freshly squeeze lemon juice, and 9 tbsp Guinness Stout. Bring it to boil.

5. Return ribs to wok and mix well. Pour in 1/2 cup water and bring to a boil and reduce heat to simmer for about 40 minutes til the ribs are tender and make sure the gravy is not too dry. Lastly thicken the sauce with cornflour mixture by mixing 2 tsp of cornflour with 1 tbsp water. Dish up and it is ready to be eaten with hot rice.

Bak K'ng ..aka...Meat Rolls.........

This is something like Penang loh bak.....but in a simpler version......i made this recently with minced pork. I added 2 tablespoon of finely chopped garlic.....3 tablespoon of light soya sauce....1 tsp of pepper....3 tbsp of cornflour....to 600 gm of minced pork.......mix well and set aside. Meanwhile cut out beancurd sheets into 18cm by 15cm squares.......wipe with a wet towel to soften it......then place 2 to 3 tbsp of seasoned meat at the centre of beancurd skin and roll up. Deep fried in hot oil til brown and cooked. Cut up into slices and eat it with rice .....dip into chilli sauce........(to have a darker colour of meat...add in a tsp or two of dark soya sauce)





roll up on beancurd sheets.................

meat rolls before deep frying.........................

Sweet and Sour Pork...with Pineapple....

Homecook sweet and sour pork.......

Its not easy being a stay -at- home mum too..today..son H came back from college....feeling very hungry and i was busy making my cookies....so my brains was really blank on what to cook for him ....so i ask him to name a dish....which must have at least 90 % of the ingredients on hand.....and he requested for Ku Lou Yuk....meaning sweet and sour pork. .......a can of pineapple.....a piece of 500 gms meat....some big onions....and some chillis.. and the ku lou sauce is all i need to make this dish.....this is how i made this dish in less than an hour.....

While waiting for the meat to thaw.....i made the ku lou sauce first...

The Ku Lou sauce....

5 tbsp tomato sauce.....( i used the many small packets from the fast food like kfc and mcdonalds that had been scattering in my kitchen drawer...recycle instead of throwing away....)

3 tbsp chilli sauce

3 tbsp plum sauce

3 tbsp sugar

1 tbsp lemon juice

a dash of salt

Mix all together and bring to a boil in a pan....leave aside.....then cube one big onion into big chunks.....can cube some cucumber ..but i do not have any...open the canned pineapple.....buy the cubed ones so just save me some time....cut up a chilli...i used the dried ones(poor me did not even had fresh ones...) after soaking it in hot water.....

Slice the meat...(can used chicken meat and fish if you do not eat pork)...into thick slices....and season it with a tablespoon of oyster sauce....salt and pepper....coat it lightly with corn flour before deepfrying it in hot oil..til crispy and brown...drain and keep aside.....

In a clean pan...fried the chillis , onions and pineapple cubes in a tablespoon of oil til fragrant....add in ku lou sauce, fried meat, and mix well...the dish is ready to be served.........my two sons are happy eating it now.......