Jin Dou Spare Ribs

Tried cooking Jin Dou Spare Ribs for the first time. I'm not a great fan of spare ribs (not much meat, just bone) but Jerome is. So Jerome liked this sweet & sour side dish. I served this with a simple steam toufu on beansprouts and white rice. I had to resort to using fingers to eat the spare ribs & ended up licking my fingers clean of the Jin Dou Sauce. Finger lickin' good? Hmm...

Jin Dou Spare Ribs - Deep Fried Prime Ribs with a Sweet & Sour Sauce

Recipe for Jin Dou Spare Ribs

(adapted from "Hawkers' Fair... Sauces")

Serves 2 as a side dish

Ingredients:

500g spare ribs, cut into pieces

Marinade:

1 tbsp oyster sauce

1 tsp sugar

1 tsp salt

1 tsp sesame oil

1 egg

2 tbsp plain flour

1 tbsp corn flour

1 tbsp custard powder

3 tbsp water

Jin Dou Sauce:

50ml black vinegar

1 tbsp worcestershire sauce

2 1/2 tbsp tomato sauce

2 1/2 tbsp plum sauce

1 tbsp sugar

1/2 tsp five spice powder

50ml water

Other:

some corn flour water, for thickening (1tbsp cornflour mix with 100ml water)

Method:

1) Marinade sapre ribs for at least 3 hours, best overnight. Deep fry in hot oil until golden brown. Dish up and set aside.

2) Combine all the ingredients for Jin Dou Sauce and bring to a boil for 3 mins. Add in spare ribs and mix well. Thicken with cornflour water and dish up. Serve hot.

Baked Chicken Leg in Hoisin & Char Siew Sauce

I baked them again, this time sprinkling some sesame seeds on top during the last 10 mins.
I also use a camera & took some close-ups :P instead of using my I-Phone.
For recipe, pls refer to previous entry (http://www.cookisses.blogspot.com/2009/09/baked-chicken-leg-with-hoisin-char-siew.html).

Baked Chicken Leg with Hoisin & Char Siew Sauce

Just marinade the chicken the night before for maximum flavour :)

Baked Chicken Leg with Lee Kum Kee Sauces

Recipe for Baked Chicken Leg with Hoisin & Char Siew Sauce

Ingredients:

2 chicken legs

Marinade in:

1 tbsp Lee Kum Kee Hoisin Sauce

1 tbsp Lee Kum Kee Char Siew Sauce

1 tbsp water

Method:

1) Marinade chicken legs with the sauces & water mixture. Leave in refrigerator overnight.

2) Place chicken legs with skin face down on baking tray lined with aluminium foil. Keep the remaining marinade sauce for brushing during baking.

3) Bake in preheat oven at 140 degrees, 20 minutes on each side. Brush leftover marinade during baking. (Baking at low heat ensures that meat stays tender.)

4) Increase heat to 160 degrees, baked additional 10 mins on each side. (The higher temperature will help brown the skin.)

Sweet & Sour Chicken

Prepared Sweet & Sour Chicken for dinner yesterday. Hubby says it's great, even better than Gu Lo Yok. I also prepared a 3Cs vegetable soup (with celery, carrot, sweetcorn & ikan bilis stock cube).


Sweet & Sour Chicken

Recipe for Sweet & Sour Chicken

Ingredients:
2 chicken breasts, cut into cubes
Oil for deep frying
Corn flour to coat chicken before frying
1 cup of frozen mixed vegetables, defrost
1 onion, cut into wedges

Marinade:
1 egg
1/2 tsp salt, 1/2 tsp sugar
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp shaoxing wine
3 tbsp water

Sauce:
100ml water
1 tbsp plum sauce
3 tbps Maggie tomato sauce
1 tbsp sugar
1 tsp salt
1 tbps rice vinegar

Method:
1) Marinade chicken cubes for at least 30 mins. Coat chicken cubes in corn flour.
2) Heat oil & deep fry chicken till golden brown. Dish & drian.
3) Leave a tbsp of oil & stir fry onion till fragrant. Pour in the sauce & add in the mixed vegeatables. Cook till sauce thickens. Add in the chicken and mix well. Dish up & serve hot.