Sweet and Sour Spare Ribs

By Uncle Buffalo
on May 16, 2017

Sweet and Sour Spare Ribs

Ingredients :

A
Spare ribs
400 g
Green capsicum (cut into triangles)
30 g
Red capsicum (cut into triangles)
30 g
Onion (wedged)
30 g
Cucumber (cut into triangles)
30 g
Tomato (wedged)
1
Cornstarch + water (thickening)
1 tsp
B
Egg
1⁄2
Oyster sauce
1⁄2 tbsp
Light soy sauce
1⁄2 tbsp
Pepper
1⁄2 tsp
Bicarbonate soda
1⁄4 tsp
Tapioca flour
2 tbsp
C
Chilli sauce
1 tbsp
Tomato sauce
2 tbsp
Sugar
 2 tbsp
Orange juice
100 ml
Water
50 ml

 

 

Method :

1. Chop spare ribs into pieces, mix with marinade B.

2. Using 35cm Free Series Wok, heat up oil at 220 °C, deep fry spare ribs until golden brown, remove, drain well and keep aside.

3. Cook the sauce mixture C, bring to boil, add in all capsicums, onion, cucumber and tomato, toss well, and thicken with cornstarch solution.

4. Lastly, add in spare ribs; keep stirring until well combined and ready to serve.

Beaten Egg with Ham and Filament Stick

By Uncle Buffalo
on May 07, 2017

Beaten Egg with Ham and Filament Stick

Ingredients :

A
Eggs (beaten)
4
Filament sticks (shredded)
50 g
Ham (shredded)
50 g
Carrot (shredded)
50 g
Spring onion (shredded)
30 g
B
Salt
1⁄2 tsp
Sesame oil
1⁄2 tsp
Pepper
1⁄2 tsp
Shaoxing wine
 1 tsp


Method:
1. Beat the eggs and mix with all ingredients and seasoning B.

2. Heat up 3 tbsp oil in 35cm Free Series Wok, pour in beaten egg mixture slowly, keep stirring at 220°C until cooked thoroughly, dish up and ready to serve.

Grill Coffee Pork Chop

By Uncle Buffalo
on May 07, 2017

Grill Coffee Pork Chop

Ingredients :
A
Pork chops
4 pcs (500 g)
B
Oyster sauce
 1 tbsp
HP sauce
1⁄2 tbsp
Sugar
1 tbsp
Salt
1 tsp  
Egg yolk
1
Coffee
3 tbsp
C
Honey
3 tbsp
Maggie seasoning
1 tbsp
Instant coffee powder
2 tbsp
HP sauce
1 tbsp
Chilli sauce
1 tbsp
Tapioca flour
 1 tsp
Water
150 ml

Method:
1. Rinse pork chop, pat dry, chop with mallet till soften. Season with marinade B, keep aside for at least 1 hour.

2. Shallow fry pork chops with some oil squids, blanch in boiling water, remove and drain, keep aside.

3. Heat up oil in wok, shallow fry pork chop until golden brown and cook on both sides. Dish out.

4. Leave 1 tbsp oil in wok, pour in sauce C mixture and bring to boil, cook until slightly thicken. Remove and pour over the pre-fried pork chop to serve hot.

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