Honey soy glaze ribs

If you frequently prepare braised pork ribs using herbs and spices like rosemary, thyme, black pepper, and olive oil, consider substituting cilantro roots OR stems and coriander seeds.

Because of how easy it is to prepare and the fact that you don't even need an oven, this honey soy glazed rib is one of my favourite recipes. You only need a little bit of patience, but it will be well worth it.

Honey's sweetness, the flavour of cilantro's roots or stems, and coriander seeds are what make these ribs unique. The seductive flavour of this culinary wonder will reward you.

When you visit a supermarket, you will find two different types of ribs: back ribs and side ribs, often known as spareribs. Back ribs cost more, but they are also tastier and have a greater flavour. They will be more uniform in size if you cut them into separate, individual pieces. Even while spareribs are less expensive, they are also more erratic, thus cutting them into individual ribs won't produce the same attractive results. My back ribs will be sliced into individual pieces. You can just grab a piece with your hands and chew on it; it is so delicious!

INGREDIENTS

1.5 kilogramme of separate ribs from the back

5 roots of cilantro

10 garlic cloves

2 tsp of white peppercorns

Marinade

4 tsp toasted coriander seeds

5 tbsp oyster sauce

3 tbsp soy sauce

3 tbsp honey

2 tbsp hot sauce or chilli sauce (optional)

2 tsp dark soy sauce

METHODS

1. Use a mortar and pestle to lightly crush the coriander seeds into small pieces. Mix well all the marinade ingredients with the coriander seeds.

2. Put the ribs in a large mixing bowl and cover them with the marinated sauce from (step 1). The ribs should be completely coated in the marinade, and then placed in the refrigerator overnight with plastic wrap over them.

3. Pound white peppercorns, cilantro roots, and garlic into a fine paste with a mortar and pestle. In a wok, add a little vegetable oil and saute until the garlic paste begins to turn golden. Add the ribs all at once and add just enough water to almost cover the ribs, for 35 to 45 minutes, or until the ribs are fork-tender, cover the pot and simmer the food at a LOW temperature (not fall-of-the-bone). Longer cooking time is required if your ribs are meaty. To prevent the ribs from drying out, make sure not to boil them vigorously.

4. After the ribs have reached the desired level of doneness, take them out from the sauce and keep them warm by covering them in foil while you reduce the sauce. Remove the residue of the sauce and brought to a boil over high heat, and then reduced until it becomes a rich glaze. When the sauce has been reduced, return the ribs, and toss them to evenly distribute the sauce throughout the ribs. ENJOY!!

Comments

Crispy Fried Noodles Meatballs With Sweet Chili Sauce

I don’t want to blow my own horn, but I’m determined to do everything I can to make you want to try these meatballs. These meatballs are coated with SWEET CHILLI LIME SAUCE. The sweet chili paste is the major component of making the sauce. Apart from using this paste to make the sauce for the meatballs. You can also use it for other dishes like stir-fries with French beans, spread over cucumber or bread, or sometimes use it to pair with fried noodles. The paste itself is sweet with some spiciness. I am using two types of dried chilies to make the paste, one type is mild, and the type is extremely hot dried chilies. Bear in mind that the smaller they are, the hotter they are. My meatballs contain glass noodles inside and outside of them. If you're not familiar with the idea of adding noodles to meatballs, let me convince you as to why it's a great idea. The noodles get crispy outside after frying. So, you don’t need to mess up with panko or any other breading. Glass nood...

Salted Egg Yolks Fried Wings

There are some leftover salted egg yolks after the Dragon Boat Festival. Salted egg yolk fried wings straight pop into my mind. Egg yolk chicken wings are really flavoring explosions, highly praised for its unique flavor, crispy on the outside, tender on the inside, and tempting with their salty and fragrant taste. Other than the flavor that driving everyone’s insane. The key to this dish is to double fry the chicken wings until they are golden and crispy before coating them with a rich sauce of salted egg yolk and season them to make every bite full of rich taste and irresistible flavor. Since the fried chicken is mixed with salted egg yolks and melted butter, I must admit that this is a really greasy dish. Eat this sparingly, then. I cut and divide my wings into mid wings and drummets. And I am going to give a shallow cut on them for better penetration during the marinating. Just oyster sauce, soy sauce and white pepper make up the basic marinade for the chicke...

Steamed Chicken With Cordyceps Flowers and Shitake Mushrooms （虫草花香菇蒸鸡）

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...

jessiefoodinthekitchen

Search This Blog