Air Fried – Coffee Prime Pork Ribs

 

How about having coffee with prime pork ribs?

Introduction:

International Roast has always and will always be my one only coffee powder for me.

This coffee powder was introduced to me while I was holidaying in Perth (Western Australia) some twenty five years ago and ever since it has always been my morning coffee.

Ingredients:

15 pieces of fresh Prime Pork Ribs

Marinade:

1 tablespoon instant Coffee Powder

(1 tablespoon hot water to dissolve the coffee powder mixture)

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2 tablespoons Premium Oyster Sauce

1 tablespoon Superior Light Soy Sauce

1 teaspoon Superior Dark Soy Sauce

1/2 tablespoon Cooking Honey

2 tablespoons Maggi Tomato Sauce

1 tablespoon Maggi Chilli Sauce

2 tablespoons Chicken Stock

Method:

Marinade the prime pork ribs and leave in the refrigerator for at least 2 to 3 hours.

Leave the marinated prime pork ribs at room temperature for 15 to 20 minutes prior to airfrying.

Preheat Mimch Air Fryer for 10 minutes.

Place the prime pork ribs on the gill basket.

Brush some cooking oil over the ribs.

Set the timer for 25 minutes.

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Flip the prime pork ribs and cook for another 10 to 15 minutes depending on the thickness of the ribs.

This is how the ribs looked after air frying.

Make sure you do not over cook the ribs as we need to caramelized the ribs by panfrying.

Add the balance of the marinade into a wok and bring to  boil.

Transfer the airfried pork ribs into the wok and caramelized all pork ribs evenly.

Make sure not to over burn these ribs otherwise you will end up serving bitter

pork ribs.

When done, transfer into a serving plate and garnish with some chopped cilantros or any garnish of your choice.

Coffee Pork Ribs

 

Close Up View of the Coffee Prime Pork Ribs

Recommendation:

For more prime pork ribs recipe check out here:

https://flofoodventure.wordpress.com/2014/04/13/pork-ribs-with-hoisin-sauce/

Prawn in Chilli Shrimp Floss

Ingredients:

Six to eight pieces of medium size prawns (with tail shell in tact)

A small slice of unsalted butter

1 teaspoon minced garlic

2 tablespoons Chilli Shrimp Floss

Few stalks of scallions (chopped)

Method:

Heat wok, add a thin sliced of unsalted butter and minced garlic and fry till fragrant.

Add the de shelled and deveined prawns with tail intact and fry till cooked.

It’s best to seared the prawns for  better fragrance.

Just before scooping the cooked prawns onto a serving plate, add one to two tablespoons of Chilli Shrimp Floss and mixed well.

Garnished with chopped scallions and additional Chilli Shrimp Floss before serving.

A very simple and tasty dish within minutes.

Recommendation:

Check out here for finger food using Chilli Shrimp Floss.

https://flofoodventure.wordpress.com/2014/03/28/pulut-panggang-grilled-glutinous-rice-in-banana-leaf/

Fried Golden Pomfret with Savoury Plum Sauce

Ingredients:

1 medium size fresh Golden Pomfret (butterfly)

Ingredients :

A medium size fresh Golden Pomfret

1 big sweet onion (sliced thinly)

Sauce for fish:

2 tablespoons  of  plum sauce
2 tablespoons minced garlic
3 tablespoons Maggi Chilli Sauce

1 tablespoon Superior Light Soy Sauce

1 tablespoon Coarse Sugar

1 bowl of plain water

Method:

Clean and butterfly fish.

Rub some sea salt over the entire fish before pan frying.

Heat wok with some cooking oil and pan fry till the golden Pomfret turned brown and crispy on both sides.

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In a small sauce pan, fry the sliced sweet onions till it turned transparent.

Add the sauce ingredients and bring to a boil.

Dish out the pan fried Golden Pomfret and pour the boiled marinade over the fish and serve hot.

Garnished with some chopped cilantros.

Recommendation:

Do you have any problem preparing fish and wonder what to cook with them?

Here is the link which will provide you with many ideas on how to prepare fish dishes.

https://flofoodventure.wordpress.com/category/recipe-by-category-fish/

 

Potatoes with Soft Pork Bone Soup

Ingredients:

1 large piece of Soft Pork Bones (cut into medium sizes)

4 large potatoes (quartered)

1 large carrot (sliced)

1 tablespoon dried scallops

Method:

Parboil the soft pork bones for a few minutes to remove the scums.

In an earthen pot, add water sufficient enough to cover all the ingredients and bring to a boil.

Add the soft pork bones, quartered potatoes and sliced carrots and the dried scallops.

Once the water has boiled, reduced the heat to medium low and cook for about another 45 minutes.

Check on the water level and add more water if required.

Add some sea salt to taste.

Turn off the heat once the soft pork bones are tender.

If you do not wish to serve this soup immediately, you can preheat again before serving. Its best to serve the soup hot.

Such tender juicy pork bone meat.

Recommendations:

Would you be interested to check our more yummy soup dishes?

Here’s another soup dish.

https://flofoodventure.wordpress.com/2014/06/01/chinese-snow-pear-with-prime-pork-ribs-soup/

Abalone Porridge with Fresh Cuttlefish Strips

 

Ingredients:

1 large canned Abalone

1 small piece pre-soaked cuttlefish

Home made chicken broth

Few stalks of chopped scallions

Thinly sliced young ginger roots

Fried shallots

Method:

Rinse uncooked rice a few times.

Soak rice with some sea salt and a teaspoon of cooking oil for about an hour prior to cooking.

In a sauce pot, add  water  and bring the rice to boil over medium low fire until it turned in porridge.

The duration of cooking the porridge would vary depending on the preferred texture.

Scoop the white porridge into a new pot and add chicken broth and bring to a boil.

Include the thinly sliced cuttlefish to cook together with the porridge.

Stir the porridge and add superior light soy sauce, sesame oil and a sprinkle of salt.

Parboiled the canned abalone for a few minutes in a wok.

When cool, sliced the abalone and set aside.

Do not overcook the abalone otherwise it will turned rubbery.

Assemble a bowl, transfer the cooked porridge and cuttlefish and add a few slices of the abalone over the porridge.

Garnished with chopped scallions, thinly sliced young ginger roots and some fried shallots.

Serve hot.

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Close View of the porridge

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Recommendation:

Here are more ideas of preparing different types of  porridge using different types of ingredients.

For recipe click:

https://flofoodventure.wordpress.com/category/nutritious-porridge/

Quick Way of Preparing a Duck Confit

Introduction:

Duck confit is a French dish made with the leg of the duck.

Ingredient:

One duck leg taken from this batch.

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Look at the freshness and thickness of the duck meat.

A few sprigs of mint leaves.

2 tablespoons of Orange Marmalade Jam

1 tablespoon plain water

Seasoned salt

Method:

Marinade the duck meat with seasoned salt for at least a few hours.

Roast the duck leg over 180 degrees C for about 25 minutes.

This is to cook the duck leg slowly.

Flip to the other side of the duck leg and roast for another 15 minutes at 180 degrees C

In a small sauce pan, add the Orange Marmalade Jam and bring to a boil.

To dilute the jam, add one tablespoon of plain water and give a good mix.

When boiled, set aside to cool.

Transfer the roasted duck leg to a non stick pan and fry for another 5 to 8 minutes over low fire.

Drizzle the orange marmalade over the roasted duck leg and leave it to simmer for a few minutes with both sides of the duck leg well coasted and glazed.

Transfer the Duck Confit to a serving plate and garnished with some mint leaves for added flavour.

If you have some balance of the jam, just drizzle over the Duck Confit before serving.

Recommendation:

If you wish to learn how to prepare the traditional Braised Teochew Duck here the recipe:

https://flofoodventure.wordpress.com/2014/08/25/braised-teochew-duck-lo-ack/

or AirFried Roasted Duck Leg

Click:https://flofoodventure.wordpress.com/2014/10/21/mimch-airfryer-roasted-duck-legs/

Two ways of Preparing a Large Mirror Dory Fish

Introduction:

Mirror Fish is known as Mirror Dory or Silver Dory has firm, mild flavoured sweet white flesh with a fine flake.

This fish has a silvery body which is so bright it it almost mirror like with a large faint greyish blotch on the side and no scales except along the lateral line.

This mirror fish is about 14 inches long.

 

Due to the size of the fish, I have divided the Mirror Fish to two sections.

The fish head and some meaty part of the fish will be steamed and topped with some garnishing and serve as a dish.

The tail portion of the Mirror Fish will be pan fried until crispy.

Method:

Marinate the fish with salt and pepper.

Heat the steamer and plate the fish head to steam for about 15 to 20 minutes over high heat.

Soak a bunch of Mui Choy (sweet preserved mustard greens) in water and drain.

Cut the Mui Choy into smaller pieces.

Sliced a thumb size young ginger roots thinly.

Sliced a large fresh red chillies into thin strips (deseeded)

In a small pan, add a tablespoon of minced garlic till fragrant.

Include the Mui Choy, ginger and red chilli strips and fry until softened.

Before turning off the heat, add a teaspoon of sesame oil.

Transfer the garnishes on top of the steamed fish head and serve immediately. This Mirror Dory Fish has firm, mild flavoured sweet white flesh.

 The other portion of the Mirror Dory fish was pan fried till it becomes crispy.

Marinate the tail with some seasoned salt.

Heat wok on high heat and pan fry till the fish becomes crispy and brown.

Recommendation:

For more of methods in preparing fish, check out here:

https://flofoodventure.wordpress.com/2014/10/04/snake-fish-slices-in-claypot/

Beef Kway Teow (Flat Rice Noodles) Soup

Introduction:

The broth preparation is the most important factor to consider when preparing a tasty bowl of beef kway teow soup.

Method:

Half kilo thick Kway Teow (flat rice noodles)

A large piece of juicy fresh short rib beef

Few pieces of beef bones

Spices for Broth Preparation

2 pieces Orange Peels

2 Cinnamon Sticks

2 tablespoons Szechuan Peppercorns

2 pieces Star Anise

1.1/2 tablespoon grounded Cumin Seed

1 piece herbal sachet for storing the spices

1 medium sweet onion (sliced)

3 inches leek (diced)

1 tablespoon Fish Sauce

Sea salt to taste

1 tablespoon raw sugar

1 tablespoon Superior Light Soy Sauce

Sprigs of mint leaves

One large fresh red chilli as garnish

Method:

Add the beef bones into a pot and cover cold water.

Place the pot over high heat and bring to a boil.

Parboil the beef bones for about 5 minutes.

By using this method, the scums will be released.

Add sea salt, fish sauce and raw sugar to taste

Discard the water and drain beef bones.

Seasoned the beef short ribs with one tablespoon superior dark soy sauce, one tablespoon oyster sauce and a teaspoon of corn flour. Leave to marinade for about 15 minutes.

Now add the bones back the pot and cover the pot with three quarter filled of  clean water.

Add the spice sachet, sliced sweet onions and Chinese chives into the pot and bring to a boil.

After a few minutes, add seasoning such as sea salt, raw sugar and light soy sauce.

Depending on the amount of beef broth used, you may need to taste and add additional seasoning to your own likeness.

Leave the broth to boil over medium low heat for about one and half hour.

Thereafter add the marinated beef short ribs into the broth and cook for about 30 to 40 minutes until the beef is tender.

Rinse flat rice noodles (Kway Teow) with hot water, add to colander and quick rinse over tap water.

Assemble them into soup bowls.

Slice the cooked beef short ribs and place the beef on top of the Kway Teow (flat rice noodles).

Drain the beef broth over a metal colander to separate the boiled ingredients.

Add the hot beef broth into the bowl of Kway Teow and sliced beef.

Garnished with fresh sliced red chillies and some mint leaves for added flavour.

Serve hot.

Notes:

The preparation of a good flavourful beef broth is very important for this dish.

Recommendation:

Would you like to dish up a plate of yummy “Char Kway Teow”.

For details, click here for recipe:

https://flofoodventure.wordpress.com/2014/03/26/char-kway-teow-singapore-style/

Preparation of Japanese Curry Gravy

Introduction:

Japanese curry is different from Asian curries. The gravy is thicker and has a milder flavour.

Curry with a touch of apple and honey is my family choice for  Mild Japanese curry mix.

We loved to have stir fry beef slices served together with plain white rice for the dish to deepen the overall flavour.

Ingredient:

One packet Mild Japanese Curry with Apple and Honey Flavour

Four large potatoes (peeled and quartered)

One large carrot (sliced)

One large sweet onion

Method:

In a pot , add the thinly sliced sweet onion and cook till transparent.

Add about two bowls  of chicken broth and bring to a boil.

Add the quartered potatoes and sliced carrots into the sauce pot and simmer for about ten minutes over medium low fire.

In a separate sauce pan, add another two bowls of chicken broth and add the two packets of Japanese curry flavour paste and stir well.

When the curry gravy starts to boil, transfer the ingredients and pour together with the gravy and leave it to simmer for about 10 minutes over medium heat.

You may need to add more chicken broth as the gravy thickens easily.

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Adjust the thickness of the gravy accordingly to your likeness.

Turn off the heat.

For more of Japanese cuisine

Check out here:

https://flofoodventure.wordpress.com/category/japanese-cuisine/

Stir Fry Beef Slices with Japanese Curry Gravy

 

Ingredients:

300gm  fresh Stir Fry Beef Slices

1 large sweet onions (thinly sliced)

Method:

Marinate the beef slices with Mirin for 15 to 20 minutes.

Heat pan over medium heat and fry the sliced sweet onions till it turned transparent.

Add the marinated slice beef into the pan and mix well.

Add two tablespoons of Teriyaki or any sauce of your choice for better flavour.

Serve a portion of the cooked beef together with hot plain rice and Japanese curry.

Recommendation:

Would you be interested to know how to cook shabu shabu beef slices wrapped with Enoki mushrooms.

For details click here:https://flofoodventure.wordpress.com/2014/01/24/shabu-shabu-beef-wrapped-with-enoki-mushrooms/