Pork Ribs

You might notice that I cook a lot of mushrooms. We just love it. My son loves Dried Chinese Mushrooms. My husband and I love all kinds of mushrooms except I don't like canned straw mushrooms. And I'm trying to let my little girl to eat mushroom too. I always replenish my fridge with mushrooms. They are always one of the items in my fridge.Since this food blog is about the dishes I cook daily for my family, you get to see lots of repeated ingredients. Those are what we like and those will be what I'll cook. You'll see more of mushrooms in some upcoming recipes. If you don't enjoy it as much as we do, you can always use a replacement for it.Here's another dish with mushroom but of course you can leave it out if you don't like it. Taste just as good.Ingredients:400g Pork Ribs (slightly fatty)150g Fresh (Brown or White) Button Mushroom, sliced1/2 tablespoon Butter Cornflour Mixture (thickener), optionalOil for fryingSauce:6 tablespoon Black Pepper, crushed 1 1/2 tablespoon Oyster S

I first discovered this funny looking thing in the wet market while eavesdropping on two aunties discussing how to cook this thing. I asked the seller for the name of this thing and all he could say was 合掌瓜 which means "joining palms melon". So it looks like 2 palms joining together? Hmm ... to me it looks like the man-eating plant in the Little Shop of Horrors. That explains why it took me 4 years to finally pick it up. LOLAnyway, if you understand Chinese, you would know that being a 瓜, it belongs to the gourd family. I later found out its English name in the supermarket. A funny name for a funny gourd/melon. It's called Choko or Chayote.So far, I have not tried stir-frying it but only using it to make soup. It's slightly sweet and very clear. Nice!Ingredients:1 Choko, skinned, seed removed cut into pieces1/2 Carrot, skinned and cut into pieces250g Pork Ribs1200ml WaterSalt to tasteHow to do it:Blanch ribs.In a pot, add all ingredients except salt.Bring to boil.Turn down fi

Preparation time: 10 minutes.Cooking time: one hour.Ingredients:2kg pork ribs.Rosemary.Garlic.One glass white wine.Salt.Steps:The term rosticciana or rostinciana refers to pork ribs in Florence.Cut the ribs into sections about three centimetres thick. Put in a large frying pan and add the rosemary, garlic and a glass of water. Cover and cook over a low heat for about an hour, turning frequently, until the water has completely evaporated. Increase the heat, add the salt and wine and allow to reduce gradually, browning the meat evenly on all sides. The ribs can also be roasted in the oven: put all the ingredients together in a rectangular, aluminium oven dish and roast for forty minutes at 180° C. If you have a charcoal or wood fire, or barbecue, you can cook them on a warmed gridiron for about an hour until golden. Sprinkle with salt before bringing to the table and serve with beans in oil or sautéed spinach.

I did this some time back using another method and found it too sweet. I wokked it again today with a new improved recipe and it's so much better, even hubby approved it. For your info, the little bits you see on the ribs in the photo up there are garlic.Ingredients:700g Pork Ribs600ml Bone Broth or water (Broth will be better because it will be tastier)2 Whole Garlic, skin removed1 tablespoon light soy sauce1 1/2 tablespoon sugarSalt to taste (optional)Oil for fryingCorn starch mixtureHow to do it:Blanch ribs first.Cook all ingredients except salt in a pot till it boils.Turn to low heat and simmer for 1 1/2 hours until the meat is tender.Remove the ribs and set aside. Retain the sauce.Deep fry the ribs for 1/2 minute or till brown.Remove and set aside.In a wok, pour in 200ml of the rib's sauce. Thicken with cornstarch mixture.Add in ribs and coat them evenly with sauce.Dish and serve with rice.Note:I deep fried the ribs so that they will be firmer on the outside otherwise the meat w

Good Friday to you all! It's time for another Favorite Ingredients Friday recipe exchange!Before we get started, I'd like to present a schedule for upcoming themed FIFs! This will just be through the month of June. I'll add more later. All the dates inbetween will be free-style FIFs, like today. Let me know what you think.Upcoming Themed ScheduleApril 6- Easter editionApril 20- Vegetarian editionMay 18- Memorial Day edition (foods to take to the beach or lake, snacks for car rides)June 1- Freezer cooking meals (bulk meals that freeze easily)June 15- Refreshing drinksJune 29- 4th of July editionOkay, now for my recipe. This is something I made for dinner earlier this week and it was well received by Orozono and Snuggle Bug! Best of all, I found the meat on sale (a big package for $6.50)!BBQ Boneless Pork Ribs Ingredients1 1/2 to 2 pounds boneless country style ribsKraft honey BBQ saucePreparationBring a large pot of water to a boil. Add ribs and boil gently for 10-20 minutesDrain and

  This is a dish cooked in a slow cooker without adding water. I mustered courage to cook this dish after Babe_KL did her version. The first version I read about was from Food Haven. The marinade used by both of them are different from mine as I was keen on experimenting with something new.   Cooking pork [...]

Every time I buy prawn to cook dishes, I would keep the shells in the freezer. I had 3 portions of shells before I cooked this. It's shells from 1.5 kg of prawns. Hmm… the soup is full of sweetness from the prawns.IngredientsPrawns, shelledPork ribs, blanchedFish cakes, sliced thinlyWater Spinach (Kang Kong), cut into sectionsFresh yellow noodle2 tablespoon dark soy sauceRock Sugar to tasteSalt to tasteOil for fryingHow to do it:Add ½ tablespoon garlic and stir fry till fragrant.Add prawn shells and stir fry till cooked. Set aside.Bring water to boil in a pot.Add in the prawns and remove when cooked.In the same pot, add in the cooked prawn shells and pork ribs.Simmer in low heat for 2 hours.Strain the soup into a clean pot.Return the pork ribs.Add in dark soy sauce, rock sugar and salt.In another pot, bring water to boil.Add in noodle, water spinach and fish cake.Drain when they are cooked.Place prawns and pork ribs on top.Ladle over some hot soup.Serve with pepper and fried shall

This is a very common and simple soup. It's the very first soup I make. Everyone has his or her version of the ABC soup. The ingredients defers slightly. This is my version.Ingredients: 4 to 5 pieces of pork ribs; blanched1 medium sized potatoes; skinned and cut in big pieces1 carrot; skinned and cut in big pieces1 large onion; cut in quarters1 celery; sliced2 ear of corn; chopped into 8 piecesSalt to taste How to do it:In a pot, bring water to boil. Add pork ribs and vegetables.When it starts to boil, lower the fire and let it simmer for 3 hours or longer.Add salt to taste (though I don't think it's needed)Serve. Note:You can use chicken too. Add tomatoes at the last ½ hour of simmering if you wish.