Grill Ribs 香烤排骨

3人份

Ingredients 用料

500g	Baby back Pork Ribs 小排骨

Ingredients for Dry Rub 干腌料

1 teaspoon	Sea Salt 海盐
1 teaspoon	Freshly Grounded Black Pepper 黑胡椒粉
1/4 teaspoon	White Pepper 白胡椒粉
1 tablespoon	Chilli Powder 辣椒粉
1 teaspoon	Ground Thyme 百里香粉
1 teaspoon	Smoked Paprika
1 teaspoon	Ground Ginger Powder 生姜粉

Method for Dry Rub 干腌做法

1. In a small bowl, mix all the dry rub ingredients well.

2. Remove the membrane on the underside of the ribs.

3. Season the ribs with the dry rub mixture on both sides. Set aside for at least 30 minutes.

Ingredients for Sauce 酱料

1/4 cup	Chinese Rice Wine 米酒
1/4 cup	Mirin
3 tablespoons	Light Soya Sauce 酱油
1 tablespoon	Apple Cider Vinegar 苹果醋
2 tablespoons	Honey 蜂蜜
5 slices	Ginger (chopped) 姜片
3 cloves	Garlic (chopped) 蒜蓉

Method 做法
1. In a pot, mix all the sauce ingredients. Bring to boil. Simmer for 5 minutes for sauce to thicken slightly.

2. Preheat oven to 200 degrees Celsius.

3. Glaze ribs with sauce. Grill in oven for 10 minutes.

4. Turn the ribs and glaze with sauce. Grill for 10 minutes.

5. Repeat this for an hour or until ribs turned soft and outer skill a little charred.

6. Boil the remaining sauce. Serve the ribs on a plate and drizzle sauce over ribs.

Comments

Tom Yum Goong

3人份 Ingredients (Soup Base) 汤头用料 16 Prawns 虾 5 slices Ginger 姜片 2 litres Water 水 Method to prepare soup base 汤头做法 1. De-shell the prawns. Wash the shells. 2. De-vein the prawns. Add 1 teaspoon of salt to the prawns and mix well. Set aside (in the refrigerator) 3. Bring the water to boil in a pot. Add prawn shells and ginger to boil. Simmer for 1 hour. 4. Drain the soup, discard the shells. Set aside the soup base. Ingredients 用料 6 stalks Lemongrass 香茅 2 stalks Kaffir Lime Leaves 青柠叶 2 pieces Galangal 高良姜 5 tablespoons Lime Juice 柠檬汁 2 Green Chillis 青辣椒 3 tablespoons Thai Tom Yum Goong Paste (Holly Farm Brand) 1 bowl Straw Mushrooms Method 做法 1. In the soup base, bring to boil with lemongrass, kaffir lime leaves galangal and green chillis. Simmer for 15 minutes. 2. Add straw mushrooms and prawns into the pot. Bring to boil. Add lime juice and Thai Tom Yum Goong Paste. Stir well. Serve.

Shrimps with Zucchini Pasta

3人份 Ingredients 用料 150g Pasta 2 tablespoons Olive Oil 橄榄油 12 pieces Medium Prawns 中虾 4 cloves Garlic (sliced) 蒜片 2 tablespoon Fresh Lemon Juice 柠檬汁 1 Zucchini (cut into thin slices) 西葫芦 A dash Pepper A pinch Salt Method 做法 1. In a large pot of salted water, lightly boil the pasta for about 5 minutes. Drain the water, run over tap water. Set aside. 2. Remove shells and veins from prawns, marinate with half teaspoon of salt for 15 minutes. 3. Heat wok with olive oil. Fry garlic until light brown. Fry prawns until they turned from gray to white / red, which indicates that they are almost cooked. Add zucchini and fry well. Add some water. Add lemon juice, salt and pepper. Mix well. 4. Add pasta and stir-fry lightly. Serve.

Korean ChapChae 韩式冬粉 잡채

4人份 Ingredients 用料 250g Korean Vermicelli 韩国冬粉 200g Pork Loin Meat 梅(猪)肉 1 Red Bell Pepper 红灯笼椒 10 Medium Size Fresh Shitake Mushroom 冬菇 1 Large Onion 洋葱 3 cloves Garlic 蒜蓉 4 tablespoon Soy Sauce 酱清 2 tablespoons Sugar 白糖 A little Pepper 胡椒粉 A pinch Sesame 芝麻 Method 做法 1. Cut meat into slices. Marinate meat with soysauce, sugar and a little pepper for 15 minutes. 2. Soak vermicelli in hot water for 15 minutes (till soft). Drain. 3. Heat oil in wok. Fry garlic and onion till brown. Fry meat till cooked. Add in mushroom and bell pepper till cook. Add in vermicelli and semame, stir well. Add pepper to taste.

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