Spare Rib King or Pai Gu Wang (排骨王)

Spare Rib King or Pai Gu Wang (排骨王) are popular among the public. This dish will always show on the menu whenever you look at the menu. That’s definitely due to its unique taste and flavor.

I still remember the first time I have this Pai Gu Wang in a restaurant, I thought to myself like why it is called Pai Gu Wang where there are actually no ribs in it. In fact, pork tenderloin is always used for making this dish. This meat is taken from the sides of the large ribs of the pig, and the bones are removed when it is sold, so that’s how the name of this dish is created.

Anyway, boneless design makes it very convenient to eat pork ribs. You don't need to spit out the bones, you can enjoy it directly. It is especially suitable for people who are not good at spitting out bones or don't like spitting out bones.

Tenderloin contains tendons, it is difficult to chew. Therefore, the meat must be loosened before cooking to break the tendons inside. This will make it taste better and more flavorful when eaten. This is something everyone must pay attention to.

INGREDIENTS

(Fried Pork Tenderloin)

800g pork tenderloin cut into small bite size pieces.

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp Shaoxing wine

½ tsp of white pepper

1 tsp of sugar

2 - 3 tbsp potato starch

1 egg

Oil for frying

(sweet and sour sauce)

2 tbsp tomato sauce

2 tbsp chilli sauce

2 tbsp Thai chilli sauce

1 tbsp HP sauce

3 tbsp of water.

Salt and sugar to taste

Some sesame

METHODS

1. Loosen up the pork tendon with a meat hammer then cut into bite size pieces.

2. Put the cut-size pork and the marinated ingredients except the egg and the starch into a pan. Stir and mix it well, then let it aside for about 30 minutes.

3. Add the egg and starch to the marinated pork. Heat the oil up in a wok and deep-fried till golden brown. Don't overfill the wok, fry in batches. After draining, set aside. Wait until the oil reaches the temperature once more, put back the fried pork and let it fry for another 1 to 2 minutes to make it extra crispy.

4. Combine all the sauce ingredients in a bowl. Pour all the sauce ingredients into a wok and cook until it is just about to boil. Adjust salt and sugar to your preference.

5. Add the fried pork to the sauce and swirl well over high heat quickly to ensure that the pork is evenly coated. Sprinkle some sesame on top before serving. ENJOY!!

Comments

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake. Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...

Braised Pork Belly Char Siu on Stove

Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time. In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight. Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob. Trust me, this method is definitely ...

jessiefoodinthekitchen

Search This Blog