Easy Mixed Spices Pork Ribs (简单烤排骨)

by PatriCa BB 雪冰

 “The simplest & tastiest way to fix an impressive dinner meal”
“让人惊讶，最简单又美味的晚餐”

I was too engrossed in watching Hong Kong drama series. No time to spend in the kitchen, but I have my easiest “long hour” pork rib recipe to hide my obsession with the TV.

Simply marinate the ribs, bake it for long hours where I would get all my time to continue with my tv program while waiting for the ribs to cook. When it’s done, no one would ever doubt me for not doing my job in fixing up a delectable dinner! :D

追电视剧追到没时间煮饭…… 幸好还有我这个最简单的“长时间”焗排骨食谱，让我可以同时间追看电视和准备好美味晚餐！

这说我没做家事？！ :D

Serves 4-5
Ingredients：
1 full slab of pork spare ribs (about 8-10 ribs, 1-1.2kg)

=&0=&

=&1=&

=&2=&

=&3=&

=&4=&

=&5=&

=&6=&

=&7=&

=&8=&

=&9=&

=&10=&

A serving of my baked ribs counts about 300kcal.
一份烤肋排约300卡路里。

Tips: Caribbean Jerk seasoning spice is a bottle of ready mixed spices, available at major supermarkets eg NTUC Finest. I used McCormick brand for this. No worries if you can’t find it, it’s a blend of red and black pepper, thyme and allspice. Mild hot flavor.
* All purpose seasoning herbs are a blend of onion, black pepper, garlic, parsley, celery seed, tomato powder, basil, thyme, oregano, sage and coriander. I used organic version, bought from online store.
* It’s not necessary to remove the membrane at the back of the ribs. The slab will stay intact better than without the thin layer.
* If you would like to retain the sauce, pour it out and set aside before proceeding with Step (3).

温馨小贴士：Caribbean Jerk调料香料是樽装的混合香料，各大超市均有出售。这食谱用的是McCormick品牌。不必担心，如果你找不到这款香料粉，它的成份有红辣椒粉，黑胡椒，百里香和多香果粉，磨粉。微辣。
*这里头用的多用途调味香料成份有洋葱，黑胡椒，大蒜，欧芹，芹菜籽，番茄粉，罗勒，百里香，牛至，鼠尾草和香菜，磨碎。这食谱用的是从网上购买的有机版本。
*没有必要去除肋骨背面的膜。留着薄膜能让排骨更容易保持完整。
*如果您想保留酱汁，请将其先倒出并搁置备用，然后再继续步骤（3）。不然就会被烤干的。

Hainanese Pork Chop (海南猪排)

by PatriCa BB 雪冰

 

“Hainanese pork chop dish should be submerged in less viscous till almost diluted sauce. So, you do not need to thicken it with corn starch slurry.” 

This is my version of Hainanese pork chop, and here’s my recipe for you. Taste guaranteed!

这是我家的海南猪扒。喜欢的话，可以学上哦！保证好吃😋

=&0=&

=&1=&

=&2=&

=&3=&

=&4=&

=&5=&

=&6=&

=&7=&=&8=&

=&9=&

=&10=&

=&11=&

=&12=&

=&13=&

=&14=&

=&15=&

=&16=&

Adaption:
1 large potato, wedged
*Hainanese pork chop dish usually added with fried potato. I chose pineapple instead. It’s up to you!

变通处理：
1个 土豆，切块
*海南猪排菜式通常会加上油炸马铃薯。但我选择菠萝。随你好了！

A serving of my Hainanese pork chop counts about 450kcal.

我的海南猪排一份约450卡路里。

Easy Homemade Premium Gold Coin Bak Kwa (简易特制金钱肉干)

by PatriCa BB 雪冰

Post & Recipe in English and Chinese (中英食谱)

“One of the best festive gifts, BBQ sliced pork made into gold coin shape. Tasty and symbolizing.”
‪“新年佳节送礼首选的金钱肉干，美味，容易入口，也寓意着金钱入口（袋）。” ‬

Home baked products are usually better in quality, and most importantly, it goes easier on your wallet. Free from MSG, preservative, and artificial flavor & coloring. You can even make different flavors and shapes.

My main trick to produce tender sliced pork is to add some pineapple jam into the marination. Yes, we do not need meat tenderizer here. Let the enzyme in the pineapple do the job for us.

Make it better, eat homemade quality, I used abalone…. sauce, for a premium produce. :)

‪家里做的没有味精，防腐剂和人造香料和着色。‬品质通常更好，你甚至可以做出不同的风味和形状。重要的是，自己做的比买的更加负担的起。

我最佳的制作巧妙就是在腌制中添加一些凤梨酱。里头的凤梨酵素能让肉干口感变得更加细腻柔软。

‪要吃就吃豪点！自己做的就是不一样，我也加了鲍鱼……浓汁。‬味道真的超棒哦！

=&0=&

=&1=&

=&2=&

=&3=&

=&4=&

=&5=&

=&6=&

=&7=&

=&8=&

=&9=&

=&10=&

=&11=&

=&12=&

=&13=&

=&14=&

=&15=&

=&16=&

=&17=&‬

A piece of BBQ gold coin Bak Kwa counts about 60kcal.
‪一块烧烤金币Bak Kwa数量约为60kcal。‬

Tips: Freshly baked Bak Kwa can last about 1-week.
* Mirin can be replaced with Chinese Hua Diao Wine. I personally prefer Mirin for its slight sweetness.
* Flatten the minced pork as thin as possible as it will shrink and raise in its thickness after baked.
* Add chili oil for spicy flavor.
* To make normal squarish slices, simply spread a thin layer of the minced meat over baking tray.
* Bak Kwa can be toasted on charcoal, too.

‪温馨小贴士：新鲜出炉的肉干可以持续约1周。‬
‪*米林可以用中国花雕酒代替。我个人比较喜欢米林的甜美。‬
‪*压扁猪末，‬铺得越薄越好，因为肉干烤后会收缩变厚。
‪*添加辛辣味辣椒油。‬
‪*要制作普通四方肉干，把肉末铺平在烤盘便可以。‬
*肉干也可以用火炭炉烧烤。

Crackling Roast Pork (Siu Bak) 香脆烧肉

by PatriCa BB 雪冰

Post & Recipe in English and Chinese with Video (中英食谱附录像)

“Homemade roast pork is the best! 自制的烧肉最棒了!”

It’s definitely one of the best recipes here. It’s not the simplest, but surely the easiest method adopted in making this “crisped on the skin and moist in the meat” roast pork. Try and taste to believe!

这是其中一份最棒的食谱。不能说是最简单的，但一定是采取了最容易的做法去做这“外脆里嫩”的烧肉。尝试了你就知道！

Guide you how to make “siubak” in my 5-min video clip:
5分钟录像教你如何煮烧肉:

Yields 800g
Ingredients
800g of pork belly with skin

For blanching pork:
1 cup of white vinegar
1 pot of water

Seasoning (A) for meat top:
1/2 teaspoon of salt
1 tablespoon of Hua Diao rice wine

Seasoning (B) for meat bottom:
3/4 teaspoon of five spice powder
3/4 teaspoon of white pepper
3/4 garlic powder
3/4 Rhizoma (sand ginger) powder
1/2 teaspoon of salt
1 tablespoon of Hua Diao rice wine
1 cube of red fermented beancurd

For roasting use:
2-3 tablespoons of salt

制800克
材料
800克 连皮三层肉

汆烫材料：
1杯 白醋
1锅 水

腌制表层材料：
半茶匙 盐
1汤匙 花雕酒

腌制底层材料：
3/4茶匙 五香粉
3/4茶匙 白胡椒粉
3/4茶匙 蒜粉
3/4茶匙 沙姜粉
1/2茶匙 盐
1汤匙 花雕酒
1块 南腐乳

烤肉用途材料：
2-3汤匙 盐

Method
(1) Boil a pot of water. Add vinegar and blanch whole pork belly till 70% cooked. Drain and pat dry.

(2) Use the tip of the knife to lightly poke the entire surface of the pork skin. Now, rub rice wine and salt on the skin.

(3) Mix together ingredients (B). Rub the entire surface of the bottom part of the pork. Air dry the entire piece of meat for at least 4 hours.

(4) Preheat oven to 200deg Celsius. Place air dried seasoned meat on a large sheet of aluminum foil. Fold foil into dish-shape to wrap the bottom and all sides of the meat. Cover the skin surface with a layer of salt, place meat on baking wire tray to roast on top tier for 30 minutes.

(5) Salt on the surface will be toasted until harden. Remove it and scrap away any excess of the salt on the skin. Remove foil and continue to roast the meat for another 15-30 minutes.

(6) Increase temperature to 230deg Celsius, and roast for another 15 minutes or until skin surface turns bubble-like appearance. Heat off. Cool and cut to serve.

做法：
(1) 烧水，加白醋。汆烫至7分熟，捞出沥干水分。

(2) 用刀尖轻戳肉表皮。现在，涂上花雕酒和盐。

(3) 把腌制底层材料混合均匀后涂在肉底层。风干至少4小时。

(4) 烤箱预热至200度。把风干腌制好的肉放在铝箔纸上。铝箔纸制成盘状覆盖肉底层和四边。再在肉表面盖上一层盐，把肉放入烤箱上层烘烤30分钟左右。

(5) 表皮层的盐将会烤至变硬。去除掉并把任何多余的盐刮干净。把肉从铝箔纸拿出后，继续烤15-30分钟左右。

(6) 最后把温度调高至230度，再烤15分钟或至表皮呈泡泡状即可。

A serving of 100g roast pork counts about 250kcal. 100克烧肉约250卡路里。

Tips: Rhizoma (Sand ginger) powder is a type of Chinese herb which can be found in some Chinese herbal shops and neighborhood supermarkets e.g. Sheng Siong (look in spice compartment).
* Salt used for baking can be fine table salt or coarse salt. It’s up to you.
* Remember to place a tray at the bottom to fetch the dripping oil.

温馨贴示：沙姜粉是一种中药材。可在中药铺和邻里超市如昇松（香料部）买得到。
＊ 用来烘烤的盐可以是细盐或粗盐。
＊ 记得在烤箱下层放烤盘用来盛油滴滴。