Monday, July 7, 2014

Spicy Pork Prime Ribs




The next time you are craving a porky dish AND you want to pick up some fresh pork meat for cooking head on over to Sanbanto over in SS2 Petaling Jaya.  Known for its clean, healthy pork meat, I recently made Spicy Pork Ribs using prime pork ribs from the butchery in Sanbanto.

As soon as you walk into the cafe cum butchery you will see their fresh meat counter selling safe and high quality pork meat. In the SS2 branch, lies their cold butcher room where they maintain their fresh pork.




I have in the past year been cooking various recipes using pork ribs. I have found that the texture of the ribs from Sanbanto to be extremely tender. Also I noticed that when I pre-boiled the ribs prior to marinating, there wasn't much scum (the white stuff which floats to the top surface of the water) as compared to when boiling ribs purchased elsewhere.




I was extremely happy with how the ribs below turned out. After some marinating and about 2 hours in the oven, they were absolutely delicious and will definitely be making them again. I also have some pork loin from the Sanbanto butchery which I plan to use in my next recipe!



This recipe was adapted from here. However I have tweaked it according to my preference.

What you need:
125ml honey (I omitted the honey)
80ml tomato sauce
60ml soy sauce
2 tablespoons hoisin sauce
3 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
1 tablespoon olive oil
2 teaspoons chilli powder (adjust according to your spice level)
1 pack Sanbanto 400g prime ribs

Additional: Some Heinz bottled barbecue sauce to brush on ribs

What to do:
Step 1
Bring a pot of water with some sliced ginger added to boil. Add in pork ribs and allow to boil for 10 minutes. Take off heat, strain and rinse ribs.


Step 2
Place ribs in bowl. Add in tomato sauce, soy sauce, hoisin sauce, garlic, ginger, olive oil and chilli powder. Mix ribs with marinade well. Cover in plastic wrap and place in fridge for 6 hours or overnight to develop the flavours.

Step 3
Preheat oven to 160C. Line a baking dish with foil and brush wire rack with oil to lightly grease. Remove the ribs from marinade and arrange in a single layer on the wire rack. Cover the baking tray in foil.




Step 4
Bake ribs in preheated oven for 1 hour. Remove baking tray and foil. Turn ribs over and brush some barbecue sauce on each rib. Place back foil and put back in oven.  Bake for another hour removing foil at last 30 mins.

These ribs are slightly sticky but there isn't much 'sauce' on it - if that's your thing.


So what is so enticing about Sanbanto Premium Pork?
This is what I found out:
Their farms have been previously awarded the Best Farm in Malaysia. 
Their farms have also been certified for Good Farm Practices Scheme since 2008
The pigs are fed grains and probiotics
No drug residue and beta-agonist free

There is just something about the quality of meat which comes thru in the cooking. I would definitely vouch for Sanbanto.

Saturday, April 12, 2014

Fried Macaroni with Minced Beef Sauce



You’re having a small tea party and your guests include little ones which might not take too kindly to the spicy currypuffs or savoury popiah. Whip up this simple dish in 3 easy steps and you’ve got them hooked. It’s simple and can be enjoyed by adults too.

Fried Macaroni with Minced Beef Sauce
What you need:
200g macaroni
2 fresh button mushrooms, sliced
100g minced beef
1 tsp chopped garlic
1 tsp chopped ginger
1 tomato diced
2 tbsp oil
Seasoning:
½ tsp sesame oil
¼ tsp pepper
½ tsp sugar
½ tsp salt
½ tsp chicken stock granules
4-5 tbsp tomato sauce
150ml fresh chicken stock
Garnishing:
Chopped spring onion

What to do:
Step 1
Bring water to a boil in pot and cook macaroni until al-dente. Drain and set aside.
Step 2
Heat oil in wok and fry garlic and ginger until fragrant. Add minced beef and stir-fry until fragrant. Add mushrooms and seasoning. Bring to a boil then add macaroni and tomato.
Step 3
Toss and fry until well combined and sauce is reduced. Dish out and sprinkle some chopped spring onions on top.

Tips:
  • Don’t fry the pasta until it is very dry. Once there is no more liquid and pasta is nicely coated with all seasonings then it’s time to dish out.
  • The recipe doesn't make a lot especially if you're having a party. Do adjust as required.
  • I added chopped carrots into the dish as I didn't have button mushrooms at hand. You may choose to add something else.

This is a simple dish to have at your tea parties. It’s best cooked right before serving. I got this recipe from Amy Beh’s column from The Star newspaper. The source of many awesome recipes I’ve tried.
Do try it and let me know if it turns out well!


Sunday, January 26, 2014

Pork Korma Recipe (Pork Ribs in Rich Yoghurt Curry)

Tender moist pieces of pork coated in a delicious curry
I was super pleased with this dish. It turned out way better than I expected. Also, I must say I am growing to love pork ribs like never before. I’ve used them mainly to make this before. However over Christmas last year I decided to bake them and they turned out super delish as well. I find them easy to eat and easy to cook.

So back to the recipe. I am an avid reader of Amy Beh’s column Cook’s Nook in The Star. If I happen to find good recipes from there I usually take out the newspaper cutting and keep it. This recipe was published almost a year ago and I JUST decided to try it.

What you get is tender pieces of yummy pork ribs coated in a spicy, yoghurt curry. The curry is not heavy nor that creamy. There is no coconut milk or cream in this recipe. This dry curry goes very well with bread or rice. Most heavenly are the moist pieces of pork ribs which almost fall off the bone in every bite.

Overall the cooking was pretty easy. My only tip would be to get all the ingredients ready and good to go and you will find the entire cooking process a breeze.

What you need:
800g pork ribs, cut into 5cm pieces (I left the ribs whole as I bought them)

These are the pork ribs I used to make this dish. I do not cut them.
4-5 tbsp cooking oil
150ml plain yoghurt
3 medium-sized onions
20g cashewnuts
2 potatoes ( I omitted these)
200ml warm water

Ingredients (A)
2 red chillies, halved and seeded (I used 3 and left the seeds in)
1 tsp chopped garlic
1 tbsp finely shredded ginger

Spices (B) mixed into a paste with a little water
2 tbsp coriander powder
2 tbsp chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
1 tbsp fennel powder ( I didn’t have fennel powder so I pounded 1 tsp fennel spice)
1 tsp cumin powder
1/8 tsp ground nutmeg ( I left this out)

Spices (C)
3 cardamoms
4 cloves
1 star anise
3 cm cinnamon stick
2 bay leaves

Seasoning
Juice of 1 lime ( I left this out)
Adequate salt (I used about ½ tsp)

Some of the ingredients for this recipe
What to do:

1) Heat oil in heavy-based pot over medium heat. Stir-fry onions until lightly browned. Add cashewnuts and continue to fry for 30-40 seconds.

The onions and cashnewnuts

2) Dish out onions and cashewnuts and leave to cool slightly. Blend to a puree in a food processor or blender.

After blending into a puree
3) In the remaining oil, sauté ingredients (A) until fragrant. Add spices (B) and (C) and stir-fry till aromatic, stirring continuously.

4) Add pork ribs, potatoes and warm water. Bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes.

5) Add the fried onion puree and yoghurt, mix well. Bring to the boil again, reduce the heat and simmer for 45 minutes or until the meat is tender and gravy is reduced. Add lime and salt.

Once you have your ingredients ready, it's a breeze to cook this dish
My other half and I enjoyed this dish very much. I am planning to make it the next time I host family dinner and if you have the time I would really recommend you to try it. I usually buy my pork rib pieces from Jaya Grocer. If you cook Indian food on or off, you should already have most of the spice ingredients called for in this recipe, in your kitchen.

Tips:
  • Be sure to blend the cashnewnuts really well until really fine. I had some tiny pieces still lingering in the puree.
  • I started on Step 3 while waiting for the onion and cashnewnut mixture to cool. Then while the ingredients are simmering for 10 minutes in Step 4, I blended the onion and cashewnuts into a puree.
  • While the simmering time is about 45 minutes, you may open the lid after 15-20 minutes to give it a stir. After 45 minutes, taste a piece and see if the meat is tender enough to your liking.

Very very yummy!

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