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[Share] Home-cook Fine Food
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siyoan
[Share] Home-cook Fine Food
Hey all, ini thread share-ku yang kedua nih. But in this thread, I'm gonna share Pictures and Recipes for savoury food. And mostly were done by my boyfriend (Ivan S). He's a talented chef-to-be, and likes to try lots of recipes from great chefs. Karena dia ga ada account di Kaskus, so dengan IDku, aku share kesini 
(udah ijin kok dari dia hahahaha)
Nanti ada some of the foods here were made by me as well hehehe
Anyway, let's get started !
Hope you guys enjoy !!
P.S: Watermark "12" di setiap foto itu adalah logo kita and nama Food Blog kita di FB page
UPDATE (18 Aug 2013): Pemilik asli masakkan di thread ini baru bikin ID Kaskus hehehee - ID: vanndut12
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IMAGES
- Pics #1
- Pics #2
- Pics #3
- Pics #4
- Pics #5
RECIPES
- Braised Vinegared Pork Ribs
--------------------------------------------------------------------------------------------
And for those who love to indulge in sweets, come visit my page:
Collection of My Handmade Cakes, Pastries, and Desserts =D
(udah ijin kok dari dia hahahaha)
Nanti ada some of the foods here were made by me as well hehehe
Anyway, let's get started !
Hope you guys enjoy !!
P.S: Watermark "12" di setiap foto itu adalah logo kita and nama Food Blog kita di FB page
UPDATE (18 Aug 2013): Pemilik asli masakkan di thread ini baru bikin ID Kaskus hehehee - ID: vanndut12
-------------------------------------------------------------------------------------------
IMAGES
- Pics #1
- Pics #2
- Pics #3
- Pics #4
- Pics #5
RECIPES
- Braised Vinegared Pork Ribs
--------------------------------------------------------------------------------------------
And for those who love to indulge in sweets, come visit my page:
Collection of My Handmade Cakes, Pastries, and Desserts =D
Diubah oleh siyoan 18-08-2013 19:46
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siyoan
#20
Recipe - Braised Vinegared Pork Ribs
![kaskus-image]()
Ingredient
1. 500g spare ribs (with fat) - chopped into 1-2inch bite size
2. 500g pork belly (with fat) - cut into big cubes
3. ½ cup of white vinegar
4. 1 tbsp of dark soy sauce
5. 5 tbsp of light soy sauce
6. 1 cup of sugar
7. 5 slices of ginger
8. 1 garlic
9. 10 star anise
10. 5 dry chillies (optional)
11. 7 peeled hard-boiled eggs (tips - serves 6 people (2 eggs each plus one extra) , explain below)
12. 2 ltr of Water
Method
1. pour water into a large saucepan.
2. put all the pork in the water.
3. put ginger slices, a whole garlic, star anise, dry chillies, and bring to boil on high heat.
4. Scoop out all the yucky stuff floating on top if any.
5. Turn down to a medium heat, add white vinegar, dark soy sauce, light soy sauce, sugar, and give it a stir.
6. Add hard-boiled eggs and break one of the eggs in half ( tricks - explain below)
7. Turn the heat down to low, and let the pork braised for at least 2 hours. Keep stirring occasionally.
8. When the sauce starts to thicken, give it a taste. If is too soury or too salty, add more sugar. If is too sweet, add more soy sauce. DO NOT add more water unless if is dry out too quickly because the heat is not low enough. (explain below)
9. When the pork is falling apart from the bone, it is ready.
10. Serve hot in a big bowl with lots of the sauce.
Tips and Tricks
1. If there is a layer of fat on top of the sauce, DO NOT scoop it out! It is the goodness of this dish, and also if you are going to keep the leftover in the fridge, the layer of fat will act like an airtight seal and it can be kept for more than a week or so.
2. Why the extra hard-boiled egg? The number of eggs are depends on how many people you have invited. But always make sure there is an extra egg. For eg,
3 ppl x 2 eggs each = 6 eggs + 1 extra = 7 eggs
2 ppl x 2 eggs each = 4 eggs + 1 extra = 5 eggs
4 ppl x 1 eggs each = 4 eggs + 1 extra = 5 eggs
While cooking, we will need to break the extra egg in the saucepan and squash the egg yolk inside. The mashy egg yolk will makes the sauce thicker and a silky smooth texture.
3. Adjust the taste accordingly with only salt, vinegar, sugar and soy sauce. Do not add more water, because this will dilute the taste of the sauce and you will have to start mixing that flavour from the beginning again. Only add a very small amount of water if the sauce getting too low and dry out too quickly.
4. Even after you have finished the pork inside the dish, KEEP THE SAUCE! Put it in the fridge, and the sauce will set like jelly, thanks to the gelatine from braising the bones for hours. The sauce is full of flavour and you can use it on many other dishes, like on steam vegies, instant noodle, but I am happy to just simply pour the sauce all over steamed rice and call it a meal.
Source : A Table for Two
Ingredient
1. 500g spare ribs (with fat) - chopped into 1-2inch bite size
2. 500g pork belly (with fat) - cut into big cubes
3. ½ cup of white vinegar
4. 1 tbsp of dark soy sauce
5. 5 tbsp of light soy sauce
6. 1 cup of sugar
7. 5 slices of ginger
8. 1 garlic
9. 10 star anise
10. 5 dry chillies (optional)
11. 7 peeled hard-boiled eggs (tips - serves 6 people (2 eggs each plus one extra) , explain below)
12. 2 ltr of Water
Method
1. pour water into a large saucepan.
2. put all the pork in the water.
3. put ginger slices, a whole garlic, star anise, dry chillies, and bring to boil on high heat.
4. Scoop out all the yucky stuff floating on top if any.
5. Turn down to a medium heat, add white vinegar, dark soy sauce, light soy sauce, sugar, and give it a stir.
6. Add hard-boiled eggs and break one of the eggs in half ( tricks - explain below)
7. Turn the heat down to low, and let the pork braised for at least 2 hours. Keep stirring occasionally.
8. When the sauce starts to thicken, give it a taste. If is too soury or too salty, add more sugar. If is too sweet, add more soy sauce. DO NOT add more water unless if is dry out too quickly because the heat is not low enough. (explain below)
9. When the pork is falling apart from the bone, it is ready.
10. Serve hot in a big bowl with lots of the sauce.
Tips and Tricks
1. If there is a layer of fat on top of the sauce, DO NOT scoop it out! It is the goodness of this dish, and also if you are going to keep the leftover in the fridge, the layer of fat will act like an airtight seal and it can be kept for more than a week or so.
2. Why the extra hard-boiled egg? The number of eggs are depends on how many people you have invited. But always make sure there is an extra egg. For eg,
3 ppl x 2 eggs each = 6 eggs + 1 extra = 7 eggs
2 ppl x 2 eggs each = 4 eggs + 1 extra = 5 eggs
4 ppl x 1 eggs each = 4 eggs + 1 extra = 5 eggs
While cooking, we will need to break the extra egg in the saucepan and squash the egg yolk inside. The mashy egg yolk will makes the sauce thicker and a silky smooth texture.
3. Adjust the taste accordingly with only salt, vinegar, sugar and soy sauce. Do not add more water, because this will dilute the taste of the sauce and you will have to start mixing that flavour from the beginning again. Only add a very small amount of water if the sauce getting too low and dry out too quickly.
4. Even after you have finished the pork inside the dish, KEEP THE SAUCE! Put it in the fridge, and the sauce will set like jelly, thanks to the gelatine from braising the bones for hours. The sauce is full of flavour and you can use it on many other dishes, like on steam vegies, instant noodle, but I am happy to just simply pour the sauce all over steamed rice and call it a meal.
Source : A Table for Two
Diubah oleh siyoan 18-05-2013 16:52
0