Pork Ribs with Noodle/ Rice

I planned to post the recipe a while back (I am talking about my plan yesteryear), but I forgot to take photos every time I cooked the dish....sighhh...so forgetful these days.

I always love oink oink & I enjoy experimenting different recipes with mr Porkie. One of my successful experiment is this pork ribs recipe. It is simple to make and quite an impressive dish, it can be served with rice or noodle. It can be paired with coriander, cucumber, boiled egg, 5 spice hard tofu etc.

It took me about 1.5 hr to prepare and cook the dish. Recipe origin is unknow, it's like a cross between Taiwanese & Indonesian dish ... Dare to try?

For 4 people

Ingredients:

• 750 gr Pork Ribs (baikut)
• 1/2 white radish - sliced into quarters
• 3 pieces star anise
• 3 cloves garlic - minced
• 6 pieces cloves
• 6 cm ginger - sliced thinly
• 1 cup frozen Soya Beans
• 2-3 tablespoon Yeo's Salted Soy Beans
• 2-3 tablespoon kecap manis (Indonesian Sweet Soya Sauce)
• 1/2-1 tablespoon Brown Sugar
• White Pepper
• 1.5 cup water
• Coriander (for garnish)
• 1 cucumber - diced (if served with noodle)

Methods:

• Heat oil in a pot, stir fry ginger and garlic for 1-2 minutes
• Add pork ribs, stir fry for about 5 minutes or till browned up
• Add salted soya beans and kecap manis, stir fry for 1-2 minutes
• Add water, cover the pot and put it on high heat for 30 minutes
• Add radish, star anise, cloves, cook for about 20 minutes on medium heat/ till water is just covering the pork ribs
• Add soya beans, brown sugar, white pepper
• Ready to serve

Serving options:

• With steamed rice + garnish with coriander
• With udon/ yang chuen noodle + add diced cucumber + garnish with coriander

Note:

• I sometimes add boiled egg/ lotus roots/ five spiced hard tofu to jazz up the dish

Typos

I went to a Taiwanese tea house today & found a few interesting items on the menu ....

'Pork Guts with ....'   What will I get if I order Pork Guts?

'Reddish Cake, Pan Fired Dumpling, Deep Fry....'   Radish Cake, Pan Fried Dumpling & Deep Fried perhaps ?

Chefs Gallery

A new restaurant just opened in town about 1.5 month ago, it is called Chefs Gallery.
Similar style to Din Tai Fung with a better final presentation. The restaurant is quite cozy, you can definitely pick this place if you are planning to have a comfortable chit chat dinner with friends. Attentive staff, modern decor and spacious tables.

The open kitchen displays army of chefs running the whole area. The kitchen is pretty big, at least about 15-20 chefs were in the kitchen doing different duties from noodle making, stir frying, steaming, dumplings making, chopping etc. It was a mad busy kitchen.

ENTREE

Pan fried pork & cabbage dumplings

Chinese roti with pork floss
Roti is better than Mamak, less greasy & fluffy

MAINS

Home made egg tofu with preserved veggies topping

3 eggs fried rice (chicken egg, duck egg and century egg)

Hand made Spinach noodle with Prawn roe

DESSERTS

Osmanthus jelly with goji berries
Very refreshing, if you love plum, your name is on it !!

Cute pumpkin shape dessert
Everything is edible ...

Lotus paste fillings

Some friends commented about the small portions and bland noodle/ dessert. I don't find it bland at all & their portions are reasonable. Their noodles are great quality & fresh plus they contain no yeast. Majority of their desserts are Asian style & it is light, just right for my liking.
Chefs Gallery is definitely on my weekend hang out list.

If you are planning to visit the restaurant during weekend, I would highly recommend to rock up before 6pm otherwise you will be Q-ing for a while. Happy trying.

Vegetarian Vermicelli Noodle

Feeling inspired after watching Masterchef show tonight, I decided to cook whatever I can find in my kitchen for my dinner (= very lazy to go out from the house to buy takeaway).
Okie...no meat in the fridge and I just have to be a vego tonight which I don't mind at all. This recipe is fairly simple, nothing fancy, just a bit of chopping to do.


Ingredients-Part I:

1. 2 layers of Vermicelli noodle (normally there are 4 layers in a package) - soak in hot water for about 5 mins (as per instructions from the package) then run under cold water in strainer
2. 1 Carrot - shredded/ fine cut
3. 4-5 leaves of Cabbage - fine cut
4. 5 Shitake mushroom - soak in hot water, squeeze the water out & sliced thin
5. Ginger - about thumb size, cut into 2-3 pieces
   
6. 2 cloves Garlic - chopped
   
7. 2 chilli - remove seed, chopped
   
8. 1/2 bunch Baby Asparagus - chopped diagonal
   
9. 2 Egg
10. Cooking Oil
11. Chinese Cooking Wine
    

Ingredients - Part II:

1. 1-2 tablespoon Sesame Oil
2. 1 tablespoon Fish Sauce
3. Light Soy Sauce as desired
4. White Pepper

Method:

1. Heat up your wok, sprinkle some cooking oil
2. Make scrambled Egg & once cooked, put it in a bowl
3. Heat up the wok again, sprinkle some cooking oil
4. Add garlic, chilli, and cooking wine, stir fry for 1-2 minutes
5. Add carrot, asparagus, cabbage, mushroom, stir for 5 minutes/ till soft
6. Add vermicelli, give it a good stir
7. Add all ingredients - Part II
8. Add scrambled egg
9. Ready to serve

Note:
This portion is enough for 4 people, I think I cooked too much :o)
I am going to bring some for lunch & give some to my friends, they can be my guinea pigs.

Lunch @ Food Republic

Lunch @ Wisma Atria - Food Republic

This is one of my must go makan place in Singapore.
Apart from the price factor (cheap of course), in general anything are yummy and I do appreciate all of them as I can never get them in Sydney.

I brutally attacked Food Republic with my brother + mom. We bought everything and anything from Prawn Mee, Popiah, and Bak Chor Mee, Roti Prata, Rojak, Satay, Sugar Cane, etc ...

Bak Chor Mee

Popiah

Prawn Mee

T3 Dinner .... yummy Seafood Beehoon

My dinner at T3 Changi almost a year ago at Dian Xiao Er restaurant.

http://www.dianxiaoer.net/

Ordered seafood beehoon, fried rice, Shark's fin with abalone soup and Century Egg with spinach.

I love their seafood beehoon, very light & fresh, I managed to copy it too. My version has scallops of course.

Their century egg definitely needs improvement, a bit overcooked and watery.
Soup was nice and light.