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Wednesday, November 17, 2010

A complete meal by Ophelia

                                                     Grill Pork Ribs
1st Step:-
#Marinade
1/4 cup      Tomato Sauce
1/2 cup       Brown Sugar [then remove a Tabsp of Brown Sugar & Brown Sugar is less sweet]
2 Tabsp      Honey
3 Tabsp      Light Soya Sauce
2 Tabsp      Cider Vinegar ["S&W" brand]
1/4 cup       Water
1/4 teasp    Mustard Powder ["DJ"]
Dash of      Tabasco Sauce, opt this gives the zingggg
1 Tabsp      *Maggi Stock Ayam Petak  Or Maggi Chicken Granules
                       [I prefer the stock to the granules]
                       [translation *Maggi Concentrated Chicken Stock]

   5 pips      Garlic, diced

                 1st Step -    Method for the #Marinade

        It is best to make the Marinade the night before, cool it then cover it and refrigerate same overnite to allow them to infuse together.

        Combine all the above Marinade ingredients in a small sauce pan & boil for 7 - 10 minutes, stirring all the while.  Remove from fire and cool completely then refrigerate overnite

                                 2nd Step:- Ingredients

    1 kg           Pork chops
    1 teasp       Freshly ground Black Pepper
    1 teasp       Salt
    1/4             of an Orange, do not remove the skin as the aroma is from the skin
    2                Big Yellow Onions, cut into half

    Method for 2nd Step

1.  Put alot of water in a pot [water should be about 3" above the ribs], add the freshly ground black pepper, salt, quartered orange & onions, cover [leave a slight gap, dont cover pot entirely as the water will overflow if covered entirely] the pot, set timer to 15 minutes and boil for 15 minutes.

2.  Once boiled, remove the scum & lower the fire to medium low & simmer the ribs for approximately 45 minutes till ribs tender. [Retain this stock to make brown gravy for mash potatoes].

3.  Remove ribs onto a plate uncovered & cool completely, cover with a big plastic cover to keep those "friendly" flies away.

4.  Once ribs are cooled completely, take the marinade from the fridge & rub well into the ribs, put them in a zip lock bag or tupperware & chill overnight. It would be perfect if after 3 - 4 hours, you turn the ribs to sort of "massage"  it & then put in the fridge again.

5.  Next day thaw the ribs for 30 minutes. Preheat oven at 150 degrees Celcius for 15 minutes.  Place a foil on a baking tray.  RUB a little oil on a rack & place the rack on top of foil and the ribs on the rack & bake for 10 minutes then take it out to baste the ribs with the excess marinade, turn the ribs, baste it and bake the other side for 5 minutes [bearing in mind that the ribs is already 3/4 cooked, the time I mentioned here is subject to your oven heat; most important do not over bake it as may then ribs may be tough.

6.  After the second side has been baked, remove same, baste the remaining marinade & then grill for 3 minutes as charred effect is more tasty then remove all the residue into a small pot, then rinse the foil some water or stock & add this into the small pot as it has tons of flavour.  Then boil same till it reduces slightly & has thicken, use this gorgeous sauce & drizzle on the grilled ribs.  If you want to decor' like mine below. Put a little of the sauce on the plate.  Place 100 ml dairy Whipping Cream [brands like Anchor, Emborg, Shani ect as long as it is not the non dairy whipping cream, which is sweet and for decor] in a jug & use a whisk to whisk it manually till the consistency is quite thick.  Drop a few drops on the sauce then use a toothpick & draw a line in the middle.  If you have a sprig of Tarragon, place same on the meat for an extra effect & there you have a great decorated meal for your family.

         N/B *I remember whenever a group of us, close friends, we meet at a cake class in 2000; ten years and still counting, went for any class be it baking or cooking, we always want to take note of the brand of the ingredients eg the Maggi Tomato Sauce, that the Chef was using cos if the dish that the Chef made was good, we wanted to make sure that we reproduce the same equivalent in our dish and that is why I am extending the same courtesy to visitors.
                                                       -----------

                                                  Mash Potatoes

      Boil 6 medium size potatoes for at least 40 minutes.  Pork with fork to see whether it is cooked.  Drain and cool slightly, try to remove the skin as soon as possible while it is hot as easier.  Mash, add 1/2 teaspoon of freshly ground black pepper and a dollop of butter [when potatoes hot, butter will melt easily].  Form into equal size balls and cling wrap.

                                     Brown sauce for mash potatoes

1/2 teasp   freshly ground black pepper
1               big Onion, cut into half & put the cut side of onion on a non stick pan
                        on medium heat without any oil & char till golden black brown
500 ml       stock [that you earlier boiled the ribs in]

roux is a thickening agent and prepared by cooking one part of fat to 1 part of flour
               [use 100 gm butter & 100 gm plain flour] and the ratio I put here depends
                                                                        entirely on you the basic principle
                                                                        is 1 : 1

Method

1. Put the 600 ml of the stock with the ground black pepper & the charred onion in a pot and simmer on low heat.

2.  Now to do the roux - put the 100 gm of butter in a frying pan.  Once butter is melted add in the 100 gm of Plain Flour [Malaysian readers Plain Flour is Tepung Gandung] all at once & stir constantly for about 10 - 12 minutes.  It will now change its colour from light yellow to brown paste.  Dont stop stirring, it may get burnt.  Once you like the colour which should be brown [as this will give the colour to the brown sauce] Off the fire and immediately put this into the simmering stock GRADUALLY & INCREASE THE FIRE TO MEDIUM & KEEP ON STIRRING.  Check the consistency you want, if not thick enough add more roux. Put aside.  When you want to serve dinner, warm this brown sauce [remove any thick parts that has not been mixed well] & pour on top of the ball of mash potatoes.  For some decor you can add some fresh tarragon.


                                                   Butter Garden Vegetables

200 gm        French beans, wash & cut them in uniform size
200 gm        Brocoli, wash & cut - ditto -
200 gm        Carrots, wash & cut  - ditto -
200 gm        Pumpkin, wash & cut  - ditto -

                  Salt & freshly ground black pepper & butter

Method

1.  Boil water with some salt in a pot.

2.  Blanch the vegetable in batches in the boiling water till tender.  Straight away drain and immediately add a dallop of butter & toss the vegetables with salt & freshly ground black pepper.

     [In normal circumstances when I am not tossing the vegetables in butter, I would immediately drain the vegetable from the hot boiling water & soak immediately in ICY COLD WATER to stop cooking process but here since we are using butter, just follow the above steps]. 



                          Till my next post, xoxo, Ophelia

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