Pork Riblets Braised in Vietnamese Caramel Sauce
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1/3 cup fish sauce
1/3 cup sliced shallots
1 teaspoon cracked black pepper
1 slab baby back ribs (1.75 to 2 lbs)
sawed lengthwise in half
Spread the sugar in the bottom of a wide heavy-based skillet. Pour over 1/4 cup of the water and the lemon juice. Let it sit for a minute. Then heat over medium heat until the sugar begins to liquefy. Reduce the heat the medium low and let the caramel boil until it turns red.
Remove it from the heat and slowly pour 1/4 cup water and the fish sauce into the caramel. Return to the heat and stir. Let boil for a few minutes, until the sauce is smooth and a bit thick. Add the shallots and pepper and simmer for another 2 minutes. Remove from the heat.
Separate the pork ribs into individual riblets by cutting down between the bones. Add them to the caramel sauce, stir to coat, and bring to a simmer over low heat. Cover and braise, stirring every 15 minutes with tongs, for 90 minutes. Don’t let the caramel sauce boil; if the heat is too high then use a diffuser. The ribs are done when they have become tender enough to pull easily away from the bone and are a deep mahogany colour. At this point, you can serve them or store them. If you want to store them, let them cool and then store in the fridge for 1 to 3 days. To reheat, pop them in an oven preheated to 180 degrees Celsius for 20 minutes.
Recipe from chubby hubby
Oven-braised Beef Stew
Serves 4 to 6
For beef and marinade:
2 pounds boneless beef chuck, cut into 1 1/2-inch pieces
1 [750-ml] bottle dry red wine [see Kitchen Notes]
2 medium onions, halved lengthwise, then thinly sliced [2 cups]
1/2 teaspoon dried thyme
2 Turkish bay leaves [or 1 California]
4 sprigs fresh flat-leaf parsley
2 large garlic cloves, finely chopped
For stew:
1 1/2 teaspoons salt
1 teaspoon black pepper
4 tablespoons all-purpose flour, divided
canola oil
2 medium onions, quartered lengthwise and cut into thick slices
2 large garlic cloves, finely chopped
1 teaspoon dried thyme
2 Turkish bay leaves [or 1 California]
2 slices thick-sliced bacon [or 3 slices thin-sliced]
4 carrots, peeled and diagonally sliced into 1-inch chunks
2+ pounds of potatoes, peeled and cut into big chunks [I used Yukon Gold]
1/2 pound fresh green beans, trimmed and cut in half
2 cups or so of liquid—I used a mix of low-sodium chicken broth and water
additional salt and freshly ground black pepper, to taste
additional chopped fresh parsley as garnish [optional]
Special equipment: parchment paper [see Kitchen Notes]
Marinate the beef. Put beef, wine, onion, thyme, bay leaf and parsley sprigs in a one-gallon resealable plastic bag [crush the parsley in your hands to bruise the leaves and release more flavor—since you’ll have to rinse it, you can do so when you blot it dry in a paper towel]. Seal bag, pressing out excess air. [I held the bag up at this point and said to Marion, “There’s an entire bottle of wine in this bag!” Feel free to do the same with anyone within earshot—it’s pretty amazing.] Marinate beef, chilled, 16 to 24 hours.
Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Cook the stew. Put oven rack in middle position and preheat oven to 350°F. Transfer beef to a large plastic bag and add 2 tablespoons of flour. Close the top and shake to coat meat evenly.
Heat a large, heavy ovenproof pot with lid over medium heat, then add enough oil to completely coat the bottom. Brown beef well in batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a bowl.
Add onion and garlic to pot, drizzling in more oil, if needed. Cook, stirring, until onion begins to soften, about 2 minutes. Add remaining flour and cook, stirring constantly, until onion and flour are browned, 4 to 5 minutes. it may stick a little at first; don’t worry—just scrape the bottom with a wooden spatula as you stir.
Add reserved marinade liquid, thyme and bay leaves to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated in bowl and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.
Cut bacon slices crosswise into 1/4-inch strips and cook in a heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef and stir. Re-cover beef with parchment and lid and braise in oven, 2 hours.
Recipe from blue kitchen
Butter the cups
Batter should look like this (running)
Pour batter into the cups about ¾ full
1 tablespoon unsalted butter, plus extra for greasing the pan,2 large eggs
1 cup flour, 1/2 teaspoon salt, 1 1/4 cups milk
Preheat the oven to 450, and thoroughly grease the pan. Melt the tablespoon of butter and set it aside to cool slightly.
Break the eggs into a bowl and whisk gently. Then stir in the flour, salt, milk and melted butter until just barely blended; a few lumps are fine.
Fill the cups 2/3 to 3/4 full, and bake at 450 for 15 minutes. Reduce oven temp to 350 and bake an additional 20 minutes. (No peeking! Opening the oven door in the first 20 minutes can cause them to collapse.)
When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Serve immediately, or return to turned-off oven. Makes 6
recipe from "the kitchen" chai tea (印度茶) from “盈盈”
鍋粑蝦仁
材料
Thai Fried rice is almost same as chinese fried rice, except used fish sauce instead of soy sauce, also add garlic, hot chili, red onion, before serve add some lime juice on top of the rice.
Recipe is from suize-q. I used chicken instead of shrimp.
酸辣魚
甜椒炒肉丁
粉絲蒸蝦 (好吃)
Orange and blueberry cake
holiday is over, I put my toys away and redecorate my living room
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