I loved this kind of dishes. Can get to enjoy fragrant, aromatic and tasty meat dishes without frying especially deep fry. Just leave the cooking to the oven. Everything can be prepared way ahead of meal time. The pork ribs were prepared during the week day and left in the freezer. Frankly speaking, I don't like going to the butchers during weekends cos' they are usually very busy and at times I can't get the meat cut to my requirements [I'm quite particular about this as it does affect the outcome of the dish].  |
| Visit this site for Its' Nutritional Facts [here] |
Verdict - tender, tasty, fragrant baked spare ribs not too charred in 30 minutes. Really nice.We had this for weekend dinner with some boiled potatoes [see recipe here] and a fruity mango salad [see recipe here].Recipe Source - Yum Yum Magazine No. 89 If you are a regular visitor to my blog, you would notice quite a number of my recipes come from the magazine. Only the simple, easy and workable recipes that I have tried are shared here. By the way, my sister in-law has a good collection of these magazines. I asked her whether she tried the recipes, she said she just love to browse through them. I'm the one who browse and act on them. Thanks to her for buying them and I get to enjoy too, hehehe! No, I share the food with my dear nephews [her children].
Ingredients
[serves 5]
500 gm meaty spare ribs - washed and drained
Marinade - Mixed Together
1 tbsp chopped garlic
1/2 tsp baking soda [less if you are marinating it for longer time]
1/4 tsp pepper
1 piece Shanghai Red preserved beancurd - mashed
2 tsp red taucheo liquid
2 tbsp water
1 tbsp Shaoxing wine
1/2 tsp sesame seed oil
- Mix spare ribs with marinade and leave to marinate for at least 3 hours in the fridge.
- Preheat oven at 220 degrees C, drain the marinade from the spare ribs and arrange on a greased aluminium foil. Put in oven to bake for 15 minutes.
- Glaze spare ribs with the remaining marinade. Lower temperature to 190 degrees C and continue to bake for another 15 minutes till meat is cooked. The pork ribs are tender, cooked and brown with this cooking time.
Remove from oven, serve hot with rice, noodles or buns.
A sourish sweet and fragrant baked chicken with Thai style sauce. The original recipe calls for the chicken whole legs to be cut into bite size pieces and deep fried until golden brown. Then cooked with seasoning sauce. As I seldom deep fry meat in my kitchen, I chose to roast the marinated chicken with *an assortment of vegetables like pumpkin, french beans, capsicum, carrots and onions etc. I boiled the seasoning sauce until fragrant and slightly thick, then baste the chicken with the sauce before roasting. Both the chicken and vegetables have a coating of the sauce. Recipe Source - Yum Yum Magazine No. 48 with modifications
Ingredients
[serves 3]
3 chicken whole legs - deboned with or without skin [own preference]
marinate with 1/2 tsp salt, dash of pepper and sesame oil and a tbsp of cornstarch
1 red chilli - chopped
2-3 kaffir lime leaves - finely shredded
an assortment of vegetables - optional*
Seasoning Sauce - Mix and boil together
5 wet sour plums - seeded and chopped
3 tbsp each of plum sauce and tomato sauce
1 tbsp sugar
- Marinate chicken with marinade for at least 30 minutes [I marinate it overnight].
- Put seasoning sauce ingredients in a saucepan. Bring to boil until fragrant and slightly thick. Add red chillies and some kaffir lime leaves.
- Put vegetables on the baking tray lined with foil. Place baking rack over vegetables, then place chicken pieces [skin side down]. Baste with some seasoning sauce.
- Bake in preheated oven at 200-220 degrees C for 20 minutes. Remove from oven, flip the chicken over, then baste the skin side with some seasoning sauce.
- Return to the oven and continue to bake for another 15 minutes. Turn oven to top heat/grill function and bake for a further 10 minutes or until chicken is golden brown or slightly charred.
Remove, serve hot with rice, roasted vegetables and seasoning sauce.
Notes: Visit this site for its' Nutritional Facts [here]
Weekend meals - I just love easy cooking and prepare simple food for my family. We 'cooks' do need a rest to 'charge' ourselves too, after we are all humans like the rest, hahaha! All work and no play makes Jane a dull girl.This recipe was inspired by Redneck's Hoisin Chicken [here] which is roasting a whole chicken but I prefer roasting drumsticks or chicken chop [deboned chicken whole legs] as one whole chicken is too much for 3 persons. This roast chicken is served with a tasty hoisin onion dipping sauce, steaming hot rice and some sliced cucumbers.
Again, another meal better to be served in my cosy little kitchen than eating out. I think my hubby will like it, hehehe! More economical of course [almost everyday I hear people [from sellers to buyers] complaining about rising costs of food.Food verdict - my hubby says it's very aromatic, tasty and surprised when I told him, it's just Hoisin sauce, salt and honey. Ingredients
[serves 3]
3 pieces chicken whole leg - deboned [either with or without skin]
- marinate with 1 tbsp Hoisin sauce and 1 tsp salt for at least an hour [mine is overnight]
Before roasting - rub over the skin and meat with:
1 tbsp each of honey and Hoisin sauce
Dipping Sauce
2 onions - sliced
1 tsp chopped garlic
2 tsp oil
3 tbsp Hoisin Sauce
3 tbsp water
dash of pepper and Shaoxing wine [optional]
- Marinate chicken whole legs.
- Preheat oven @ 200-220 degrees C for 10 minutes.
- Before roasting, rub chicken pieces with honey and Hoisin sauce. Roast chicken [skin side down] for 20 minutes, flip over and roast/grill the skin side for another 20 minutes or until the skin is nicely browned and slightly crispy.
- Dipping Sauce - Saute onions and garlic until aromatic. Add in Hoisin sauce and water. Bring to boil for several minutes. Serve hot or warm with roasted chicken, rice and sliced cucumbers or any salad.
Notes: Visit this site for Its' Nutritional Facts [here]
The pork ribs were prepared during the week day and left in the freezer. Frankly speaking, I don't like going to the butchers during weekends cos' they are usually very busy and at times I can't get the meat cut to my requirements [I'm quite particular about this as it does affect the outcome of the dish]. 
Recipe Source - Yum Yum Magazine No. 89
