Spare Ribs In Mayonnaise Recipe

Home-Cooked Spare Ribs In Mayonnaise

Doused with rich mayonnasie, condensed milk, orange juice and lime juice mixture, these butter pan-fried spare ribs is bursting with buttery flavors. The dish is topped with chopped coriander leaves which is perfectly complements the rich flavors of the spare ribs. For those on a tight purse string but wish to satiate your craving for sumptuous meal, why not recreate a fine-dining experience at home and indulge in this no-frills, stripped down, simple home-cooked fare instead? It may not knock your socks off or promise an extravagant dining experience as exactly what you have in a cozy restaurant, but for me, sometimes enjoying culinary adventures at our own abode and serving our love one is more fulfilling and satisfying, at least, the dish is cooked with heart and soul.

Here's the how-to recipe for spare ribs in mayonnaise (????) to step you through.

Ingredients :
1 spare ribs (400g) (??)
1 orange (peeled, diced) (??,??,??)
1 small stalk coriander, chopped (??)
1/2 tbsp butter (??)

Seasoning :
6 tbsp mayonnaise (???)
1/2 tbsp condensed milk (??)
1 tbsp orange juice (??)
1/2 tbsp lime juice (???)

Marinade :
A pinch of salt
1/2 tbsp sugar
1 tbsp flour
1 egg
2 tbsp water
2 pips garlic, minced

Method :

1. Clean well spare ribs, chop into pieces and put into a big bowl. Add in marinade and mix well, let them stand in fridge for 3 hours.

2. Heat up wok, add in butter, cook till melts. Pan fry both sides of spare rib over low heat till cooked. Remove for later use.

3. Mix well all seasoning with orange and pour over cooked spare ribs. Sprinkle with coriander leaves and serve.

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Dark Chocolate

Marked by the exchange of heart-warming gifts and gestures of affections, Christmas is a well-loved and much-anticipated date on our calender of events. And naturally year-end festive shopping seems to be a part and parcel of this coming Christmas. For me, instead of going to huge traffic-clogging shopping centres for unconsious, life-wrecking constant buying sprees and a retail frenzy, I like to canvass online stores and spot my comfort-spending gift. I think this is the best defence to stop the vicious cycle for being an emotional and compulsive shoppers that leaves you looking like a bag lady. Through online purchase, I tend to be very cautious, compare the price wisely and purchase once there's a seasonal sales.

I finally narrowed down my Christmas gift to a few choices, among others is gourmet chocolate from Cafe Britt, Cocoa lover gift box and  Gourmet chocolate sampler. As far as chocoholics, myself included, are concerned, there's simply no reason to refuse chocolates. I can still remember receiving chocolate gift from friends during Christmas and tucking into chocolates during my teens time when there wasn�t just enough pocket money to lavish myself with decent gourmet items. Though chocolate was rationed since it was associated with obesity, tooth decay, among others, not many aware of health benefits of dark chocolate for keeping your heart and cardiovascular system running well. Dark chocolate contains a large number of antioxidants which protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure. Besides, dark chocolate has also been shown to reduce LDL cholesterol (bad cholesterol) by up to 10 percent. Therein, I think it would be a pleasure to delight families and friends with some decadent health food as a gift during this coming Christmas, especially for those with sweet tooth.

Below were the photos captured almost a year ago. We observed a glitzy Christmas in Penang island (also known as "pearl of orient") last year. Festive decorations were put up at Queensbay shopping mall where we had a great time there.

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Steamed Ginger Paste Fish Recipe

Steamed Ginger Paste Fish

For those who adore ginger and seafood, here's another gingery treat for you when your big cravings kicks in, besides fried prawn with ginger sauce.  It doesn't matter if your gluttonous mind rules your belly or the other way round, as long as your taste buds being titillated, your spurts of cravings being satiated and you're inundated with intoxicating steamed fish treat at the end of your day! Make sure your fish slabs are uber fresh and steamed until its texture is soft but not mushy, then every spoonful you'll be delighted with meaty sweetness of the fish and pungency of the ginger, making it a blissful meal of the senses.

Here's the how-to recipe for you to steam ginger paste fish at home. Enjoy your home-cooked dish!

Ingredients :

2 thick slices fish fillet (any meaty fish)

Gravy :

80g finely chopped matured ginger

2 tbsp ginger marinade

Seasoning :

1 tbsp oyster sauce

2 tbsp sugar (or to taste)

1/2 tsp pepper

1 tbsp Shaoxing wine (???) (optional)

1 tbsp rose wine (????) (optional)

Garnish :

1 tbsp chopped spring onion

1 stalk coriander leaves, sectioned

1 tbsp shredded young ginger

1 tbsp shredded carrot

1 tbsp sesame oil

Method :

1. Combined gravy and seasoning ingredients in a small bowl, stir well.

2. Clean fish slices and pat completely dry, then place on a heatproof dish. Spread the combined mixture (in Method 1) over the fish slices. Steam over high heat for 12-15 minutes or until fish is just cooked through.

3. Add sesame oil to the steamed fish and garnish with chopped spring onion, coriander leaves, shredded ginger and carrot before serving. Serve hot with steamed rice.

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Stir-fried Sweet Potato Leaves with Taucheo (Fermented Yellow Soybean Sauce) Recipe

Home-cooked Stir-fried Sweet Potato Leaves with Taucheo

Just like many affectionate parents who tend to shower us with heaps of goods the moments we are about to bid farewell, my mother-in-laws packed some sweet potato leaves to be brought back with us to Penang sometimes ago when we back to Negeri Sembilan. There're aplenty of homegrown sweet potato leaves by a close relative which just been freshly plucked and partially ended up in our car. Without mulling the next morning, sweet potato leaves were dimidiated, half portion was stir-fried with taucheo (fermented yellow soybean sauce or taucu, ??) and sliced red chilli peppers (cayenne pepper), and the other half stored back into the fridge to be cooked with sambal belachan (stinky but luscious Malaysian shrimp paste) later.

This green veggie, with leaves that wilt as easily as spinach while the stems retain a nice crisp-tender bite, are perfectly paired with salty and savory taucheo, with sliced red chilli peppers impart a hint of spiciness. Though the ingredients may seem too simple, it made a quick satisfying meal and a great companion to go with fluffy steamed rice. Whilst oftentimes I like to imagine myself lavishing in exotic or elaborate dishes, sometimes I just like my dish to be plain, easy-to-prepare and homey.

For health-conscious, nutrition facts of sweet potato leaves may interest you. This simple vegetable is packed with nutrition, low in saturated fat and very low in cholesterol. It is also a good source of vitamin E, niacin and phosphorus and also very rich in dietary fiber, vitamin A, vitamin K, thiamin, riboflavin, vitamin B6, folate, magnesium, potassium and manganese. Sweet potato leaves, according to Chinese belief, replenish blood and as a diabetes diet. It is also suitable to those who embrace the vegetarian lifestyle as potato leaves is the only vegetable with Iodine, a common substance found in seafood.

Here's the easy recipe for stir-fried sweet potato leaves with taucheo. (??????????)

Ingredients :
Some sweet potato leaves (???), washed, trimmed and drained
2 1/2 tbsp of taucheo (fermented yellow soybean sauce or taucu, ??)
1 red chilli pepper (cayenne pepper, ???), deseeded and sliced thinly
2 pips of garlic, skin removed and minced
2 tbsp of vegetable oil

Method :

1. Heat 1 tbsp of vegetable oil in a non-stick skillet, saute the minced garlic until it turns slightly brown.  Add in potato leaves and turn to high flame, do a quick and brisk stir, then add in sliced red chilli pepper (cayenne pepper) and taucheo (fermented yellow soybean sauce). Stir well to mix. Sprinkle some water to keep it moist. Turn off the flame after 2-3 minutes and serve hot with steamed rice. No need season with salt or soy sauce as the taucheo itself is salty enough to flavor the dish.

Home-cooked Stir-fried Sweet Potato Leaves with Taucheo

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Braised Chicken in Fragrant Sauce Recipe

Home-cooked Braised Chicken in Fragrant Sauce

Remained unrivalled in taste, this dish is reminiscent of "Bak Kut Teh", a nourishing herbal soup that Malaysian proclaim as our national fare. The rich broth is flavorsome with mishmash of aromatic herbs and spices essence, dominated by sweet licorice aroma of the star anise and licorice (or liquorice).  This hodgepodge of sweet-woody fragrance of cinnamon stick, pungent-sweet aroma of cloves, aromatic-astringent aroma of cardamons, bitter taste of dried tangerine peel, citrusy-earthy aroma of the galangal, spicy heat of white peppercorns, unique lemony aroma of Szechuan peppercorns are nicely imbued with sweet touch of rock sugar, are all harmonized into a distinctive taste which is perfectly subtle on the tongue, providing a lingering after-taste. The chicken is falling-off-the-bone tender and has been soaking up all the herbal goodness from the broth. Simply nourishing!

Here's the recipe for braised chicken in fragrant sauce for you to replicate the store-bought "Bak Kut Teh" pre-mixes. The recipe is calling for one whole chicken, but if you don't have such a big appetite or only have limited number of guests or family members to serve, then you should consider to prepare the chicken proportionally.

Ingredients :

1 whole chicken, approximately 1.2kg, cleansed

3 eggs, cleansed thoroughly

A dash of sesame oil

Stock ingredients :

5cm cinnamon stick (??)

2 star anise (??)

8 cloves

3 cardamons, lightly smashed

2 slices licorice / liquorice (??)

2g dried tangerine peel (??)

2.5cm knob galangal (??), smashed  [Substitute : 2 times amount of fresh young ginger]

2cm knob old ginger, smashed

4 cloves garlic with skin, lightly smashed

1 tsp white peppercorns, smashed

1 tsp Szechuan peppercorns (????)

25g rock sugar

150ml light soy sauce

1 tbsp dark soy sauce

2 tbsp oyster sauce

2 litres water

Method :

1. Bring half a wok of water to a rolling boil. Hold the chicken by the legs and head and dip into boiling water. Allow the water to seep into the chicken cavity, then the water being pour back into the wok. Repeat this 4 to 5 times to thoroughly clean the cavity. Discard the water.

2. Combine all stock ingredients in a deep stockpot and bring to a boil. Put in the chicken and 3 eggs. When the stock reach a rolling boil, reduce the heat and simmer over a medium heat for 1 hour or until the chicken is tender. Remove the egg halfway through, crack the egg shells and then return the eggs to the stock.

3. Leave the chicken to soak in the stock for another 20-25 minutes, then turn off the flame. Remove the chicken and leave it to cool before chopping into bite-sized pieces. Then halve the eggs. To serve, pour some stock over the chicken and drizzle a dash of sesame oil over.

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Braised Spare Ribs with Chinese Sausage and Yam Recipe

Home-cooked Braised Spare Ribs with Chinese Sausage and Yam

When there're moments of brain drains of what to cook for the next meal, sometimes rehashing what's worked before is a good idea, without breaking a sweat or slipping out of a comfort zone. This spare ribs dish is an alteration of previous poultry dish, clay pot chicken with chinese sausage, with different pairing ingredients to go with Chinese sausage (lup cheong).

There's something just so delectable about biting into sliced lanky Chinese sausage (or lup cheong as it's locally called) which is slowly braised with spare ribs, dried prawn and fried yam in a sweetish (with a hint of salty) sauce, predominantly redolent of Shaoxing wine. Not absolutely for the health-conscious, these waxy sausage render the unique umami flavors that carries hints of sweetness and smokiness to the dish as a whole. Yam pieces, on the other hand, bearing a taste and texture contrasting to Chinese sausage, are braised until they're soft and provide a melt-in-your-mouth sensation. Despite the slight salty, shrimpy flavors imparted by dried prawns, spare ribs retained their earthy flavors and not been overpowered by the sauce mixture after braising.

Here's the how-to recipe for home-cooked braised spare ribs with Chinese sausage and yam (??????). Enjoy!

Ingredients :

300g yam, cut into thick slices
1/2 tbsp chopped garlic
2 tbsp dried prawns, soaked
1 pair Chinese sausage, sliced
500g spare ribs
3 cups oil for deep-frying

Seasoning :
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp sugar, 1/2 tbsp salt
1 tbsp Shaoxing wine (???)
Dash of sesame oil and pepper
400ml water

Method :

1. Heat up oil in a skillet for deep-frying, deep-fry the sliced yam until golden brown. Dish up and drain on kitchen paper towels.

2. Leave 1 tbsp oil in skillet, saute chopped garlic and dried prawns until fragrant. Add in sausage, spare ribs and stir-fry until aromatic. Add in seasoning and bring to a boil. Lower the heat and simmer for 30 minutes.

3. Add in the pre-fried yam and simmer for another 15 minutes. Dish up and serve with steamed rice.

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Fried Prawn with Ginger Sauce Recipe

Home-cooked Fried Prawn with Ginger Sauce (????)

What a gingery indulgence! For those who adore pungent, spicy, sweet gingery aroma, you'll find this dish intriguing. As counterpoint to plumpy, opulent sweetness of prawns trapped inside the shell, the outer coating which is concocted from juicy ginger puree and biting bird's eye chillies, is hot enough to make you experience more than a tingling tug at your taste sensation!

Here's some trick to perfect this shrimp treat! Oil must be hot enough during deep-frying to ensure prawns are thoroughly cooked to preserve its juiciness and crispiness. Then under deft fire control, coat the fried prawns with ginger puree and bird's eye chillies mixture briskly and dish up in no time, to prevent them from over-cooked.

Here's the how-to recipe for you to cook fried prawn with ginger sauce (????) at home.

Ingredients :
500g medium sized prawns
5 cups oil for deep-frying
150g young ginger, skin removed, mix with 50ml water and blend into puree
1 tbsp chopped bird's eye chillies
3 tbsp chopped spring onions (scallions)

Seasoning :
1 tsp salt
1/2 tbsp light soy sauce
1 tsp sesame oil
2 tbsp Shaoxing wine

Method :

1. Deep-fry prawns until golden brown. Dish up and drain on kitchen paper towels to discard excess oil.

2. Leave 1 tbsp oil in wok, saute ginger puree and bird's eye chillies until fragrant. Add in seasoning, prawns and stir-fry at high heat until well-mixed. Stir in chopped spring onions (scallions) and stir briskly, dish up and serve with steamed rice.

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Braised Spare Ribs with Bean Curd Stick Recipe

Home-cooked Braised Spare Ribs with Bean Curd Stick

Ever wonder what dried beancurd stick (bunched tofu skin or ??) should be paired with when you found it laying in the kitchen cabinet just begging to be cooked? Well, I did few days ago. For mom, one of her favourite dish she is hounded to make again and again is frying this dried bean curd stick until it is firm and crispy, then stir-fry with assorted vegetables and turned it into vegan treat. For me, I am not going to replicate this contemporary fare and always on the look-out for alternative recipe to turn this bean curd stick into something else. When I chanced upon this recipe from Amy Beh and with all the trimmings come in handy, I made this dish into our lunch yesterday.

Bean curd stick is soaked until it's pliable, then braised together with spare ribs, dried chillies, star anise and cinnamon stick. The sauce mixture after braising is redolent of Shaoxing wine (???, or Chinese sweet fermented rice wine), distinctive licorice taste from star anise, pungent taste from cinnamon stick and also tinged with heat and sweetness from dried chillies. Whilst the sauce flavors is seamlessly harmonized, I found the spare ribs' texture a bit hard to the bite, I reckon it's due to insufficient of braising liquid which is enough to cover the spare ribs (I only poured in 250ml of water to mix with sauce mixture) and maybe need to prolong the braising time to one hour. Despite this, the dish did satiate our taste buds.

Here's the how-to recipe for braised spare ribs with dried bean curd stick. ??(??)?????

Ingredients :
500g spare ribs, cut into pieces
2 star anise (??)
4cm cinnamon stick (??)
5 dried chillies, cut into pieces
3 pieces of dried bean curd stick (?????), soaked and cut into pieces (a.k.a tofu skin, bean skim, yuba)
1/2 tbsp oil

Seasoning Mixture :
2 tbsp Shaoxing wine (???)
1 tbsp light soy sauce
1/2 tsp salt
1 tsp dark soy sauce
1 tbsp oyster sauce
400ml water

Method :

1. Heat up one or two tbsp oil in a skillet, saute star anise and cinnamon stick until fragrant. Then add in dried chillies, spare ribs and stir well.

2. Add in seasoning and simmer at medium heat for 30 minutes. Add in the soften bean curd stick and simmer for 15 minutes or until spare ribs are tender. Dish up and serve hot with steamed rice.

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is Green tea bad for our bone

is Green tea bad for our bone
Green tea is often a healthy lifestyle choice. However, behind his ability as a natural antioxidant for the body, green tea is feared to give a bad impact on bone health.

As quoted from page Genius Beauty, a number of researchers from the University of Oregon and Connecticut, USA, are developing adverse findings about green tea on bone health.

Research conducted on rats, which are grouped a number of foods consumed based. The first group consume food without green tea extract content, a second group with 1 percent green tea extract, and the last 2 percent green tea extract.

Results, groups of rats who ate the most green tea ingredients impaired bone quality. Like the smaller size of the femur, decreased bone mass and reduced bone mineral. This group also had lower body weight than the other two groups.

Research results published in the Journal of Nutrition in October was also identified in humans. However, researchers still continue to develop to ensure that consumption of green tea also gives bad effects to the health and growth of human bone.

source: http://id.news.yahoo.com