Most times I will try to keep our meals to be simple but yet striking a balance of having a little bit ot everything. Just like this time, we have a easy peasy braised pork ribs. The shallots gave the dish a sweetish caramalised taste with the addition of fragrant Chinese leeks which seems to be available even outside Chinese New Year season these days.
What I did was marinade pork ribs with a dash of fish sauce, white pepper and some corn flour for a couple of hours in the fridge. Just remove from fridge about 30 mins before cooking. I shallow fry the ribs in batches with some oil until they're lightly browned. Remove the ribs and set aside. Using the same pan, add some oil if needed. Add in a handful of peeled whole shallots and fry till the edges are slightly brown, remove and set aside. Then throw in sliced leeks and cook till soften a bit. Remove and set aside.
Still using the same pan as I liked to deglaze the fried sticky bits on the bottom of the pan, add a little oil if there's non left. Fry some minced soy bean paste till fragrant before adding back the shallots, leeks and ribs. Stir a bit before pouring just enough water to cover the ribs. Adjust the seasoning with a wee bit of sugar, salt is usually not necessary but do add some if you did not use enough soy bean paste. Simmer on low heat for about 45 mins.
You can cook this using your slow cooker. Dish up and serve hot. I served them with a simple Garlic and Ginger Fried Rice.
To cook the rice, scrambled some eggs and set aside. Fry ginger and garlic in oil till fragrant and lightly browned before adding the frozen vegetables (can omit this actually). Stir and add in some salt. Pour in day old rice and mix well. Sprinkle in some soy sauce for some colour and taste; and also some pepper. Add in the eggs and mix well. Dish up and serve.
Note: The black seeds and brown bits are not sesame seeds but are flax seeds as I've used multi-grain rice.
Sigh - I never learn! I should know by now not to look at your blog posts after lunch.
ReplyDeleteNow I m craving for pork ribs + rice!
The ingredients may sound simple - but leeks and shallots pack fragrance and sweetness savory esp when caramelized...so delicious. And pair with another ginger and garlic fragrant fried rice....what could be better?
ReplyDeletewow, with fried rice too?? i be happy with white rice too!
ReplyDeletesounds like things i have to start to learn when im in australia..
J, kekeke I always does the same too sighhh
ReplyDeletetigerfish, simple ingredients are the best ya
Joe, time to start bookmarking
Comfort food, have lots of these spare-ribs with soy sauce with onions, potatoes, leeks etc. Fish sauce is an excellent marinade too.
ReplyDeleteI need to get a rice cooker first! You know I have a profound loathing of both leek and shallots on their own but somehow, they do wonders to Chinese cuisine.
ReplyDeleteOMG. There goes the thought of having a vegetarian lunch at the temple today :P
ReplyDeletepork hankering!! coming over to your house.. NOW!!! :P
ReplyDeleteworld window ;-)
ReplyDeleteminchow, perhaps a slowcooker wud be a better bet to cook meat and vege
unka, sure will affect your lunch???
C&C, habish liau :p
Looks delicious, would love to have a bowl of this. I loved leeks but not my family, so how huh?
ReplyDeletethis looks like one bowl of extremely satisfying meal!
ReplyDeleteLCOM, can omit the leeks, the shallots will give a nice flavour
ReplyDeletesc, indeed it was!
What a yummy looking dish, and braising pork ribs with leeks & shallots sound like a great idea too!
ReplyDeleteYum!!! You should also check out these treats that I found on
ReplyDeletehttp://www.mybestaddressbook.com/en/mag/buzz/pad-thai-chicken
I think it would be great if you joined and also contributed your very own recipes! Great work!!1