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Tuesday, 21 March 2017

Rice Cooker Golden Pork Ribs Congee 电饭锅排骨黄金粥


Love this golden colour congee with the beautiful colour coming from carrot and pumpkin. The light soya sauce and rice wine complimented the pork ribs well that gave the congee a nice aroma. 

The thermal cooker helped to simmer the pork ribs to soft with minimal energy used. It also helps to prepare part of the stock for the congee.

Although the steps were a little tedious, the congee really worth the extra effort put into simmering the pork ribs in advance. You'll appreciate it when the meat just fell off the bone upon prying​ lightly by a pair of chopsticks 😋🍖


Appliances: Rice cooker & 1.5 litre thermal cooker

Ingredients

450~500g baby pork ribs
1/2 tsp light soya sauce
1/2 tsp rice wine
1/2 tsp sugar

500~600ml water
1/2 tsp light soya sauce
1/2 tsp rice wine
1/2 tsp sugar

200g rice
90~100g carrots, shredded
60~70g pumpkin, shredded
40~50g celery, diced
40~50g onion, diced

1 stub coriander root, optional
600ml water
1 cube chicken stock
Sugar & salt to taste

Some coriander leaves for garnishing


Directions

1. Rinse and soak rice for 20 to 30 minutes.

2. Rinse baby pork ribs and marinate with 1/2 tsp each of raw sugar, light soya sauce, and rice wine for about 15 minutes.

3. Blanch marinated pork ribs with hot water for about 15 minutes. While waiting, start to heat up about 500 to 600ml of water in the inner pot of a thermal cooker.



4. After the 15 minutes blanching, transfer the ribs to the pot of hot water. 

Bring to a boil for 10 minutes. Skim away the scum occasionally.

Keep a gap between the lid and the pot to prevent overflowing.

After 10 minutes of boiling, lock the inner pot in the thermal cooker. Let the pork ribs simmer for about 45 to 60 minutes to achieve a melt-in-your-mouth texture.
If you do not have a thermal cooker, just let the ribs simmer in low heat for the same period of time. 

5. Shred or cut carrot, pumpkin, celery and onion. Set aside.




6. Drain away the water from the rice just before cooking.

7. Turn on the "Steam" function of a rice cooker, and pour about 2 tsp of vegetable oil into the pot.

8. When the oil is hot, pour in the onion and stir-fry till fragrant.

Stir in the shredded carrot and pumpkin.


Push the shredded pumpkin and carrot aside, pour 1/2 tsp each of light soya sauce, rice wine and raw sugar to the middle of the pot. Wait for the liquids to bubble before mixing with the rest of the ingredients.

Finally, mix in the diced celery. Stir-fry for about 1 to 2 minutes, turn off the "Steam" function.

9. After selecting the "Congee" function, pour in the rice to stir-fry for about 1 to 2 minutes.



Pour about 500 to 600ml of water and let the ingredients cook for about 15 minutes.



If you have a stub of coriander root, you can add it in for extra fragrance.

10. After the 15 minutes cooking, add in the pork ribs and soup from the thermal cooker. Let the ingredients cook for about 15 minutes.


11. After 15 minutes, seasons the cogee with chicken​ stock cube, add sugar and salt to taste.


Stir to mix. The congee is ready to be served.
If you prefer a softer texture congee, you can extend the simmer time for another 15 to 25 minutes.


12. Garnish the congee with some coriander and serve warm. Enjoy 😋

The meat just dropped off from the bone.



Thursday, 16 March 2017

Vegetable Omelette Toast 蔬菜蛋饼香煎面包


A few days ago, a Facebook friend shared a video on Korean street toast. It enticed me not only because of its tastiness, but also of the high quantity of vegetables used. I modified the recipe slightly to suit my taste by minimising the use of butter, replacing the sliced ham and cheese by pork floss, as well as substituting mayonnaise and ketchup by sweet chilli sauce 🌶

Love the two slices of buttered wholemeal bread that were toasted to golden and crispy using the same frying pan after preparing the vegetable omelette.

Simple ingredients, simple equipment, simple steps, yet the taste was great 😋 This healthy and delicious toast would definitely become one of my regular menu from now on 😁

Ingredients​

1 tsp plain flour
1/4 tsp seasoning powder
2 tsp water

40~50g cabbage, julienned (2 leaves)
10g onion, julienned (1/4 of an onion)
1 stalk green onion, cut into 1 cm length
8~10g carrot, julienned (3 cm in length)
1/8 tsp salt
1/8 tsp garlic powder

2 tbsp pork floss
2 slices wholemeal bread
Butter
Sugar
Sweet chili sauce

Salt, sugar and seasoning powder can be adjusted accordingly to one's taste 🤔💟


Directions

1. Mix 1 tsp of plain flour with seasoning power, and 2 tsp of water into a smooth paste. Set aside.



2. Spread one face of the two slices of bread with butter. You can spread both faces of the bread slices if you prefer a more aromatic toast. I saved one face to soaked up the remaining oil after pan-frying the vegetable omelette.
Set aside.


3. Cut cabbage, onion, spring onion and carrot into thin strips. Place all the cut vegetables in a mixing bowl.


4. Sprinkle salt and garlic powder over the vegetables.



5. Pour the flour paste from (1) and an egg over the vegetables.


Mix well.


6. Heat about 1 tbsp of vegetable oil in a flat frying pan at medium heat. When the oil is hot, pour the vegetable batter in. Use a spatula to shape the omelette into a square or vertical rectangle.

When about 70~ 80% of the omelette is firm, or the omelette has turned golden at the base, flip the omelette over to cook the other face.


When the omelette is ready 🍳 transfer it to a clean plate.


7. Place the two slices of bread into the frying pan, and toast at medium heat till golden.



8. Place a slice of toasted bread on a plate. Sprinkle some raw sugar over it.

Place the vegetable omelette over.

Spread some pork floss over.

Pour a desired amount of sweet chili sauce over.

Finally, cover with another slice of toasted bread.

9. Cut and serve it warm 🍳😁