Salt and Pepper Crispy Chicken Spare Ribs Recipe


I must warn you, this post might end up being so badly written due to the fact that I just ate way too many crispy chicken ribs and now suffering from a bad case of food comma! If my kids were asleep, I would be asleep too right now. I am so full, and content, and sleepy. Writing this blog post almost immediately is necessary to try and stay awake. Writing keeps me away from the comforts of the couch and the danger of falling asleep while little children roam free around the house unsupervised. Better not let that happen, lol.

I LOVE CHICKEN RIBS. I can almost say that every time I go to Yum Cha or any Chinese restaurant, I would most likely end up ordering the Salt and Pepper Chicken Ribs. Why not? Deliciously juicy and crispy chicken that's tender and only one bone to deal with. Amazing flavours in the onion and chilli topping. Serve with the perfect dipping sauce - and I am in food heaven.

These are so easy to make at home though. They don't require a lot of ingredients and this version is pretty basic but hits the spot. I had to specially order in the chicken ribs from my butcher though, as they don't normally stock them (too expensive to keep on regular stock and unpredictable demand). This morning, I got a call from my butcher letting me know my chicken ribs have come in, so I gladly picked them up and cooked them for lunch! Now you can too... enjoy!

Ingredients:
500g chicken spare ribs
1 egg white, gently beaten to separate
Salt and Pepper
Kentucky Flour
1 stalk spring onion, sliced
Chilli flakes
Oil for deep frying

Method:
In a deep fryer, heat oil ready for deep frying. Season chicken ribs really well with salt and pepper. Be generous with the pepper for extra spicy kick. Coat chicken in egg white and then coat with Kentucky flour. Deep fry for about 6-10 minutes or until the chicken is crispy and brown. Serve onto a plate and then top with sliced spring onion and chilli flakes. Serve with your favorite soy / chilli dipping sauce.

Stirfried Okra with Garlic, Mushrooms & Anchovies


Growing up, my parents have always cooked okra (aka ladies finger) so I have grown very familiar with this vegetable and various ways of cooking it. However, I do realise that a lot of people have never ever cooked with okra nor have they tasted them. If you have never cooked with okra before, perhaps this simple dish will encourage you to try something new. Okra is really not that scary... it is very commonly used in Asian dishes and has a very unique texture.

It is a little... slimy.

Please do not let that put you off!!

Okra when sliced is generally slimy on the inside which is why once you have sliced them, you are not supposed to let it get in contact with any water or else it will just melt away and turn into a slimy vegetable with no real texture to it.

However, if you keep it dry after it is sliced and cook it without any water, the outer later of the okra which is firmer and pleasantly textured really compliments the little gooeyness. This dish makes it even more enjoyable as it also combines the salty crunch of the fried anchovies and the soft textures of mushroom. I love this dish and can easily eat a big plate of this for dinner with nothing else.. but it serves well with rice. It also takes 10 minutes to prepare this dish from start to finish... I simply cannot complain!

Before I start with the recipe, here are a few helpful notes:

  • You can buy okra from most fruit and vegetable shops in Australia, or Asian grocers.
  • You can find dried anchovies (the little ones) in packets from Asian grocers or the Asian section in Coles supermarkets.
Ingredients
200g okra, sliced
2 cloves of garlic, crushed and finely chopped
1 tbsp dried anchovies, softened in water for approx. 5 mins, then drain water.
1 medium cup mushroom, sliced
Salt and pepper to taste
2 tbsp vegetable oil

Method:
Heat vegetable oil in a frying pan. Add garlic, sliced mushrooms, and soaked anchovies. Fry in oil for 3-4 minutes on medium heat, until the garlic is browning and fragrant, and anchovies starting to crisp. Add sliced okra and season with salt and pepper. Stirfry for another 3-4 minutes or until the okra starts to soften. Serve while it is still hot.


Steamed Silken Tofu with Minced Pork & Mushrooms


When it comes to feeding the family, it is hard to strike a balance between something healthy and wholesome that is also a huge hit with the kids. To top it all off, I constantly need to find recipes that are dairy free, egg free and nut free! My kids, like most children, can be quite fussy when it comes to food. At the end of the day, they eat what we eat... but it does make meal times a lot easier when they happily eat what they are given without us having to convince them it's worth at least trying.

This particular dish is such a crowd pleaser. My kids absolutely love this! Just yesterday at a playdate, my kids chose to eat tofu even when toasted marshmallows were on offer! Needless to say, my friends were amazed that the kids just sat there and ate their dinner without any hassles. You wouldn't expect it to be such a crowd pleaser, after all it is tofu. A lot of people's first impression when it comes to tofu can often be... non-enthusiastic in general. Well, we love our tofu and we love them even more when it is silken tofu! This dish can be prepared and cooked within 25-30 minutes, and serves really well with steamed rice. Enjoy!

Ingredients:
1 tbsp vegetable oil
2 cloves of garlic, crushed and finely chopped
150g minced pork
3 large shitake mushrooms, softened and sliced
1 tbsp oyster sauce
300g silken tofu
1 tbsp light soy sauce
Coriander leaves 

Method:
Heat vegetable oil in a fry pan, fry garlic, minced pork, mushrooms for a few minutes until the meat starts to brown. Add oyster sauce and stir thoroughly. Set aside.

Place tofu in a steaming plate. Top the tofu with stirfried pork and mushroom mix. Drizzle with light soy sauce. Steam everything for approximately 15-20 minutes. To serve, garnish with fresh coriander leaves. 

Homemade Vietnamese Roast Pork Roll (Banh Mi) Recipe


Warning: This is seriously easy and seriously addictive... lol.

This is my cheat version of a Banh Mi, with readily available products that you can get from any supermarket. I substituted a Vietnamese baguette with a Turkish roll because.. well, Turkish rolls are deliciously fluffy on the inside and crusty on the outside which makes this roll the best thing in the world! Ok, maybe I am overreacting but my mouth is watering even as I type this.. so that's a good thing right?!

Whether you're craving a nice big delicious lunch that will surely make you feel sleepy after lunch and unable to continue being productive, or you just felt like banh mi for dinner but all the Vietnamese shops are closed... this is for you! Kimba's cheat but yummy banh mi replacement recipe hehe.

Ingredients:
300g pork belly or pork spare ribs (the sliced ones as shown in this pic below)
1 carrot, julienned
1 cup of fresh coriander
Turkish bread rolls
Mayonnaise
Sweet Chilli Sauce
Salt and Pepper

Method:
Slice the pork into little strips, season well with salt and pepper and roast it in the oven for approximately 30 minutes until it is brown and crispy.

To assemble the roll, slice the bread roll to form a pocket without slicing all the way through. Spread mayonnaise on one side of the roll. Stuff in carrots, coriander and pork according to your preference. Drizzle some sweet chilli sauce and take a huge first bite in contentment! Then keep eating and hope you don't crave for more than you should eat.. because I know I tend to have that problem! Haha :)



Beef & Corn Burrito Recipe


Most nights, after looking after the kids and keeping up with house chores and working on my business from home and socialising and play dates and grocery shopping and all the things I have to do as a working mum... cooking seems to be impossible.

Thankfully, I have a collection of easy meals up my sleeve that take very little effort to prepare and tastes absolutely delicious - plus they are usually a big hit with the family! Imagine that.. I don't even need to slave in the kitchen for hours to please my family :)

Mexican food is so yummy. I love their tacos and burritos and enchiladas and nachos. Whenever I make wraps, I make a Mexican burrito wrap and this one is my favorite version of a quick and easy burrito. I love the freshness of the tomato and the flavors from the coriander. So stop stressing about dinner tomorrow night, Mexican it is!


Ingredients:
1 tbsp olive oil
1 small red onion, chopped
2 tomatoes, chopped
1/2 cup fresh coriander, chopped
500g lean beef mince
1 cup corn kernel
2 tbsp taco seasoning powder / spice mix
1 baby cos lettuce, shredded (or salad mix)
1 avocado, sliced
Sour cream
Sweet chilli sauce
A packet of white wraps / tortillas

Method:
Heat oil in a frying pan and brown beef over high heat for 5 minutes. Add corn and taco seasoning. Stir through for a few more minutes, season further with salt and pepper if required and set aside.

Mix chopped red onion, tomatoes and coriander to create a fresh salsa.

Fill wrap with lettuce (or salad mix), sliced avocado, cooked beef, and fresh salsa with sour cream and sweet chilli sauce and enjoy!