Saturday, September 14, 2019

Taiwanese Style Steamed Pork Ribs With Yam

I discovered a new recipe to be added to my dinner menu list.  It is a Taiwanese style of steamed pork ribs with yam.  A very flavourful dish and for me it's a new way of cooking pork ribs. I like new ideas when in comes to cooking for dinner.  Firstly, the pork ribs has to be marinated with the marinade ingredients for at least 30 mins or more.  While the ribs are resting with the marinades, prepare the pan fry the glutinous rice and rice with sichuan peppers till golden brown. Use the chopper, blend it coarsely.  Before steaming add to the marinated ribs.  Simple and easy to prepare dish. A new dish to be added to my dinner menu list.  You can try this dish if you are adventurous like me, testing new recipes for the family.

blend the pan fried glutinous rice, rice and sichuan pepper
coarsely to be added to the marinated ribs
 a few mins before steaming

best to marinate the ribs for at least 30 mins
or overnight for better taste and flavour

you can cut the yam to bite size if you desire
 mine was a bit chunky

place the yam pieces on the bottom layer and
place the marinated ribs over the surface of the yam
 Steam for 40-45 mins until the yam are soft
and ribs are cooked thru

garnish with chopped spring onions 

yummy piece of pork rib coated with the glutinous rice

Taiwanese Style Steamed Pork Ribs With Yam


500 gm of pork ribs - clean off bone chippings and blanch with hot water
, drain off excess water
1 small yam (300gm) - cut into small chunks or as desired

(A)marinade ingredients  

3 tbsp of light soy sauce
2 tbsp of chinese rice wine
4 cloves of garlic - chopped
2 tbsp of  preserved black beans ( tou si )
1 tbsp of brown sugar

Pan toast till light golden brown , cool down and blend coarsely
50 gm white rice - wash, rinsed and drip dry
25 gm glutinous rice - wash, rinsed and drip dry
1 tsp sichuan pepper

40ml water
1 tsp of sesame oil

chopped bird's eye chillies
chopped spring onions

Marinate the cleaned Pork ribs with ingredients (A) for at least 30 mins .
Before steaming, add in the coarsely blended pan toasted glutinous and white rice to the marinated ribs, add in the water and sesame oil till well mixed.

Arrange the chunks of yam on the bottom of steaming glass tray or any steaming deep plate you desired, add on the well marinated pork ribs on top of the yam. Steam over hot boiling steamer for 40 to 45 mins till yam has softened and ribs and the rice are cooked through.  Garnish with the spring onions and chillies . Serve hot!


Tuesday, September 10, 2019

Thai Pandan Chicken/ Gai Hor Bai Toey

Thai Pandan Chicken / Gai Hor Bai Toey is a very famous Thai dish in any Thai Restaurant. You can even order this dish from some Chinese restaurant too.  It is our family favourite and I do cook this occasionally when there are plenty of pandan leaves discard after prunning from my lil space (small cemented area for gardening which I called my lil space) .   Homegrown pandan leaves as wraps for this chicken dish.  Great to serve when you have guests to dinner as I am sure your guests will be impressed by the skill in the way you present the chicken dish. Not only it tastes good and aromatic but it shows skill in food presentation. Now with many YouTubers showing the technique on how to wrap this parcel of food, it has made wrapping the chicken meat with pandan leaves so much easier. I remembered how I used to wrap the chicken meat with the pandan leaves using short bamboo skewers or toothpicks to help keep the chicken meat inside the pandan leaves.

 marinate the chicken pieces with the 
marinade spices like shallots, garlic, ginger,lemongrass
coriander roots, palm sugar and not to forget the
Thai fish sauce and oyster sauce

blend this aromatics in a chopper till fine

pandan leaves from my lil space

 a beautifully wrapped parcel of chicken pieces

after wrapping, cut off the tail part leaving an inch

this is a finger-licking good Thai Pandan Chicken
love it and will be making this again when the
prunning comes

Thai Pandan Chicken Recipe - adapted from YouTuber Spice N Pans


420g of chicken thigh (can be replaced with chicken breast/fillet) cut into 1.5 inches cubes

16 pieces of pandan (screwpine) leaves 

Marinade ingredients
*blend the ingredients fine  (A)
2 stalks of lemongrass (use only the white part) 
3 cloves of garlic 
3 pieces of shallots 
12g of young ginger 
3 coriander roots
(B) added to (A)
15g of palm sugar (can be replaced with brown sugar/white sugar) 
1 tablespoon of sesame oil 
2 tablespoons of fish sauce (can be replaced with light soy sauce) 
1 tablespoon of oyster sauce 
2 tablespoons of coconut milk

Cut chicken fillets into 1.5 inches cubes, set aside.  Blend ingredients (A) into fine paste, add in ingredients(B) into a marinade sauce.  Season the chicken pieces with the marinade sauce for at least 30 mins or overnight for better flavour.

Wrap the marinated chicken pieces with the pandan leaves as shown by You tuber Spice N Pans.
 Click link to see how it is being done.

Sunday, September 8, 2019

Vietnamese Style Baked Chicken

This is truly a finger-licking good chicken dish. Vietnamese Style Baked Chicken using Sambal Oelek, fish sauce and chopped cilantro as marinade . What a great combo of ingredients for this marinade. First I have to make the Sambal Oelek and I googled for this Indonesian style sambal. Love the aroma of this flavor packed sambal as I was cooking it. After cooking it, I proceeded to make the marinade for this delicious baked chicken , adding chopped cilantro and fish sauce , after which I marinated the chicken thighs and drumsticks for 3 hours .  Seared the marinated chicken meat on a cast iron skillet for 10 mins, 5 mins on each side, on high heat then put the cast iron pan with the seared meat into the oven and baked for 35 mins at 200C.    This is an easy to prepare dish and will have your family loving it.  You can prepare the sambal oelek a day before and store in jar .  This sambal oelek is great for marinade as well as for cooking anchovies for Coconut Milk Rice ( Nasi Lemak )  

This delicious Vietnamese Style Baked Chicken is a keeper no doubt. If you don't have a cast iron pan , you can bake it straight on a baking pan. Baking time will take extra 10 mins meaning 45 mins instead of 35 mins.  For this recipe , I used the chicken legs cut into 2 portions.

love cooking in cast iron pan,
simply because it can take high heat
great for cooking meat

you can serve on the cast iron pan if you
like :)

marinade consists of sambal oelek, chopped cilantro and
fish sauce, marinate it for at least 30 mins to 3 hours

the most important ingredient ...the Sambal Oelek

Sambal Oelek recipe
10 pieces fresh red chillies
5 pieces bird's eye chillies
2 stalk of lemongrass(white part)
1 head garlic
1 thumb sized ginger
2 tbsp palm sugar or brown sugar
1 tsp Lime zest
3 tbsp vinegar or lime juice
salt to taste

5 tbsp of cooking oil

Blend (A) together into paste
Heat up oil and saute (A) paste till fragrant, add in (B) and continue cooking till all ingredients are combined. Off heat and let cool. 

Marinade Sauce for 2 chicken legs

(A) - mix all the ingredients together till well blended

1 tbsp of sambal oelek
2 tbsp of chopped cilantro
2 tbsp of fish sauce
1 tsp of lime juice
1 tsp of finely grated lime zest
2 cloves of grated garlic
1 tsp of palm sugar

Marinate the chicken meat with the marinating sauce for at least 30 mins or 3 hours.
Seared the marinated chicken meat on a cast iron skillet for 10 mins, 5 mins on each side, on high heat then put the cast iron pan with the seared meat into the oven and baked for 35 mins at 200C.     

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