Thursday 5 May 2005

Coke Pork Ribs

  Coke Pork Ribs (using Happy Call Pan version) was one of the dishes that I cooked yesterday and we all agreed that it taste similar to  "Pai Gu Wang". Before trying this recipe I still have doubt that it might not taste nice by just using Coke as the main ingredients and also the smell of the dish also seems funny during the cooking process. But after about an hour of stewing in low heat, the colour starts to turn more appetizing instead of light pink and the sauce was thicken up too. So if you are curious with its taste, do try out this recipe since you only required 3 ingredients such as; spare ribs, coke and LKK Char Siu Sauce.

Ingredients:
500g Prime Pork Ribs, cut smaller pieces
2 Tablespoons Lee Kim Kiet Char Siew Sauce
½ Can Of Coke

Methods:
1. Wash and pat dry the ribs then marinate it with char siu sauce, ½ Tablespoon cooking wine, 1 teaspoon dark soy sauce and dash of pepper.
2. Set aside in the fridge for at least an hour or overnight.
3. Pour all the spare ribs together with the marinade sauce into a non-stick saucepan or pot. Add in coke and simmer on low heat until meat is soften and sauce had thicken.

Notes:
a) You had to turn the ribs a few time so as to get it coated with the sauce in the pan.
b) If you want your pork ribs to have a nice dark brown colour, you can add another 1/2 teaspoon of dark soy sauce while simmering.

Saturday 30 April 2005

Steam Mini Pandan Kueh......


I saw this recipe from a forum known as Mum's website and without hesitate I bought all the necessary ingredients to try give it a try. The recipe was rather easy to follow and you can make around 50 pieces from the ingredients below. We find the taste was rather similar to "Kueh Tutu" but the different is on their fillings. "Kueh Tutu" had it's filling wrap inside whereas for this the coconut is used as the base for the sponge cake. My little boy likes this kueh very much and he can eat one whole piece all himself.

Friday 18 March 2005

Pear Tarts


This is the bake Pear Tarts that I invented together with my neighbour Taron during our stay in Australia. The tart itself was made using sweet shortcrust pastry and the filling inside was made using split green beans (mung bean) pastes. Although it was hard to shape each pastry into the same size but we still managed to do it in the end.

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