Steamed Ribs with Tasty Sauce

**Non-Halal**

One of the dishes that my mom made, easy peasy. This recipe is modified from The Best of Patsie Chong - Pregnancy & Confinement recipe book which I've gotten sometime back. Other than confinement dishes, there are a lot of simple but brilliant recipes which one can play around with. Her version of the recipe called for double-boiling these ribs for 2 hours. I've thought of dumping them into the slow cooker for 3 hours but mom said she will try steaming instead. It's really tasty as stated.

Steamed Ribs with Tasty Sauce

500g spare ribs
1 tsp soy sauce
1/2 tsp black bean paste
2 tsps sugar
1 tbsp plum sauce
1 tsp dark soy sauce
1 tbsp abalone sauce
1 tbsp chopped garlic
1 tsp chopped ginger
1 tbsp chopped chilli
1 tbsp Shao Shing wine
1 tsp corn flour

Mix all ingredients together for 15 mins or longer. Steam for 30 mins or until spare ribs are tender.

Ref: The Best of Patsie Chong - Pregnancy & Confinement

Technorati Tags: malaysian food + pork ribs

Happy 10th Anniversary

Ok today's my turn...

Make a Smilebox free ecard

Happy Wedding Anniversary

Cyrene and Matt; Mr and Mrs TengTeng; and Dr Chen and hubby (in advance),



Image from My-Wallpapers.net

Chocolate & Raisin Oatmeal Cookies

The weekend before I got admitted to hospital, I made a batch of Chocolate & Raisin Oatmeal Cookies from another of my fave book under Page One Publishing, 500 Chocolate Delights by Lauren Floodgate. I got a jar for Yozora but they all got eaten up by hubby whilst I was in the hospital. Will make up with Yozora with another batch soon *promised* as she gave me some of her delish Banana Oatmeal Cookies yesterday. They're of the soft kind and tasted special cos it has a wonderful banana aroma that I loved.

The Chocolate & Raisin Oatmeal Cookies are of the soft and chewy type... healthy too since the recipe needed less than 3 tbsp of oil and only one egg. As usual, my count of chocolate chips, raisins and hazelnuts (kar liew - something additional to the recipe) were extraordinary more than stated in the recipe made these cookies tasted, errrmmm, well fantabulous! If you love soft and chewy cookies, this recipe is definitely for you to keep, well don't just keep, bake a batch or two or more!

Chocolate & Raisin Oatmeal Cookies

(A)
85g plain flour, sifted
40g self-raising flour, sifted
28g porridge oats
2 tsp baking powder
55g light brown sugar
55g caster sugar

1 egg
1 tsp vanilla extract
3 tbsp sunflower oil
40g raisins
85g plain chocolate chips

Preheat oven to 190C. Line baking sheets with parchment paper.

In a medium bowl, combine ingredients A. In a separate bowl, beat together egg and vanilla. Stir this mixture into the dry ingredients until just combined (I've used a spatula to mix, easy peasy, something I learnt from watching Sugar).

Slowly add in the oil to the mixture, beating well between each addition, until the mixture start to comes away from the sides of the bowl - you may not need to use all the oil (I think I've used 2.5 tbsp of oil only.)

Stir in raisins and chocolate chips (and the nuts if using). Divide cookie dough into 12 - 15 portions and roll into balls. Place balls well spaced apart and flatten the dough slightly with the back of the spoon. (I did this by scooping and dropping the dough with 2 spoons. Worked just as well.)

Bake for 12 - 15 mins until pale golden. Store in air-tight container for up to 3 days or in the freezer for 3 months.

Ref: 500 Chocolate Delights by Lauren Floodgate

Technorati Tags: cookies

The Miele Guide: Vote for Your Fave Restaurants

Another pimping in the line is The Miele Guide.



Am sure by now, most of you are aware of this guide which will be published in October especially if you're an ardent fan of Masak-Masak. In case you're not aware, our makan queen Boo_licious, have a role in this guide which she had highlighted in her blog. In the meantime, the voting period is still on until 31 July 2008. You might even surprise yourself by winning opportunities to wine and dine in Asia's best restaurants or stay in the region's most luxurious hotels! So hurry over to The Miele Guide and cast your votes!!!

What exactly is The Miele Guide?

The Miele Guide is an exciting, new and truly unique Asian restaurant guide. The Guide is set to become the newest and most respected standard by which restaurants in Asia are judged. Written by food lovers who know and love Asia, The Miele Guide will rank and profile restaurants across the region’s major cities in a slim, indispensable volume.

Unlike most guides, there will be no arbitrary, secretive selection procedures. Instead, an initial list of restaurants has been shortlisted by 84 of Asia’s most respected food journalists. The restaurants that make it to the guide are decided by people like you and me via online voting. From 15 May to 31 July 2008, we have invited the public to cast their votes via our website www.mieleguide.com. Voters can vote for restaurants that are already shortlisted or can nominate restaurants not yet on the list. In July, a Special Jury of foodies and F&B professionals will also cast their votes. The results from these two polls will then be tallied and confirmed by our in-house team in August.

The Miele Guide 2008/09 edition will be released and distributed internationally at the end of October 2008.

Sloppiest Bugger Won in 2008 NYC Food Film Festival

Remember my pimping on the sloppiest burger in Malaysia??? Well, I'm glad to announce that this video had won the Best Super Short Film award in the 2008 NYC Food Film Festival!!!!

I wish to congratulate the team at Friedchillies for their win. May you guys be blessed with more recognition and success.

Press Release:

FRIEDCHILLIES WINS AT THE NEW YORK CITY FOOD FILM FESTIVAL

New York, 20 June 2008 - FriedChillies Media won the Best Super Short Film at the NYC Food Film Festival on Friday night. The super short film titled 'The Sloppiest Burger in Malaysia' garnered top prize in the super short film category. Organisers of the festival dubbed it, 'Malaysia gonzo food reportage to the max. Watch out Bourdain'. "We can't believe we won and that people half the world away watched and loved our little film," said Mohd Adly Rizal, founder of FriedChillies Media and director of Sloppy. Audiences can watch the award-winning film on www.friedchillies.com.

The NYC Food Film Festival which is in its second year celebrates the best in food film-making. It was held at the Water Taxi Beach in Queens from the 14th to the 20th of June. FriedChillies Media sent 3 films of which the Sloppiest Burger in Malaysia was chosen for screening. On the second night of screening over 750 New Yorkers watched one of Malaysia's beloved street burgers take shape on-screen.

"We filmed the footage gonzo-style because that's what our street food is all about," added Adly. "Even though it was one of our first shorts for Friedchillies.tv, I believe we won because the content has world-wide appeal." Another of the films titled 'Ipoh Invasion' was also considered for screening. However because of the limited run of the festival this year it might be slotted for next year's festival.

FriedChillies Media through its site www.friedchillies.com has been promoting Malaysian cuisine be it street-fare or fine-dining to the world since 1997. They use a cross media platform to capture the hearts and tummies of food fans all over the world. In March 2007, FriedChillies launched Malaysia and Asia's first Internet Food Channel (www.friedchillies.tv) to further promote Malaysian cuisine to the world.

The NYC Food Film Festival is a multi-sensory experience where filmgoers are able to watch food films then sample the food portrayed in those films. For more information go to www.nycfoodfilmfestival.com.

Char Siu (BBQ Pork)

**Non-Halal**



I've made this char siu (BBQ pork) for Duan Wu Jie using the recipe from Famous Cuisine's Delicacies of Chinatown. The whole jing gang went to my parent's place for lunch and everyone including the sifus gave two thumbs up for this char siu. Even my boiboi who usually dun eat sliced meat ate so many slices.

Char Siu (BBQ Pork or Roasted Pork Belly)

1kg pork belly
2 tbsp chopped garlic

Marinade:
2 pieces larm yue (red preserved beancurd)
1 tbsp malt sugar
150g castor sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp five spice powder
1 tbsp Shao Xing wine
some red food colouring

1. Remove skin from pork belly and cut into thick large strips.

2. Mix marinade until sugar is completely dissolved. Add in chopped garlic and pork belly. Marinade in the fridge overnight.

3. Arrange pork belly on roasting rack and roast in preheated oven at 200C for 15 mins. Remove from oven and dip the belly into the marinade. Continue roasting for another 20-30 mins until cooked through. Remove and cool before slicing the pork belly.

4. Bring the remainder marinade to a boil, cook until thickened. Remove from heat and pour over sliced pork belly before serving.

Ref: Famous Cuisine's Delicacies of Chinatown

Technorati Tags: malaysian food + char siu