Thursday, March 22, 2018

Airfry Char Siew Pork Ribs

My last attempt on baking a whole slab of pork ribs was using a slow cooker which the process took almost 4 hours! Even if using an oven the baking process will take at least 3 hours. I've done Chinese roast pork/ char siew using the air fryer, so I guess air frying a whole slab of pork ribs should be no problem at all. Just to need to play around with the heat and duration to get tender juicy meat instead dry burnt meat. 

  • 1 slab pork baby back ribs, approx. 780gm
  • 5 cloves garlic, minced
  • 5 tbsp char siew sauce
  • 5 tbsp tomato sauce
  • 5 tbsp light soy sauce
  • 1 tsp five spice powder
  • 1 tsp spice salt
  • 3 tbsp sugar
  • 4 tbsp Chinese wine
  1. Rinse pork rack and pat dry with kitchen paper. Use a sharp knife and make cuts on the meaty sections. (I used prime ribs therefore certain sections is quite thick)
  2. Combine minced garlic and all seasoning together and mix well. 
  3. Place the pork ribs into a large ziplog bag. Pour in the seasoning. Press out excess air pockets and seal firmly. 'Massage' the bag so that the marination is evenly coated all over the ribs. Chill in fridge overnight.
  4. Next day remove the marinated pork ribs from fridge, allow to thaw for at least 30 mins.  Preheat air fryer at 180 deg cel 5 mins. Remove the pork ribs from the marination and place on a lined baking pan. Strain the marinade, heat up in microwave for 2 mins. 
  5. Air fry at 180 deg cel for 20mins, flip over, brush some reserved marinade over and continue to airfry for 15 mins. Flip the ribs over again, meaty side up. Brush with more marinade and  increase temperature to 200 deg cel, air fry 15 mins until golden brown and cooked through, meat thermometer inserted in the thickest section of the meat should register at 80 deg cel.
  6. Remove pan from air fryer. Cover the pan with an aluminium foil and allow to rest for 20 mins before serving. 

I'm satisfy with my first attempt air frying char siew pork ribs! Its tender and juicy though not fall in the bone texture, but I'm happy with the results. 

Wednesday, March 21, 2018

Nonya Kueh Dadar

Early morning made this pandan coconut crepe to satisfy my cravings! Yes I was frying the crepes and chomping down the rolls at the same time. 😝😝😝 Hahaha ignore the brown spots on the crepes. Though not perfect in appearance but texture and taste wise are 100%! ^0^

Ingredient (12 rolls)

Coconut Filling
  • 100gm gula melaka
  • 50ml water
  • 1/2 tsp salt
  • 2 blade pandan leaves, cut into sections
  • 250gm fresh grated coconut 
Pandan Crepes
  • 200gm plain flour
  • 150ml thick pandan juice
  • 250ml thin coconut milk
  • 1 large egg
  • 1 tsp oil 
  • 1/2 tsp salt
  1. Prepare the filling : Finely chop the palm sugar. Place the water into a saucepan. Add in chopped palm sugar and cook over low heat till sugar are well dissolved. Add in salt, pandan leaves and grated coconut. Fry till mixture is heated through and fairly dry. Set aside to cool down. 
  2. Sieve plain flour into a mixing bowl. Stir in salt. Pour in thin coconut milk over the flour and stir well to combine.
  3. Add in pandan juice and cooking oil. Mix till a smooth runny batter is formed.
  4. Beat egg lightly and combine with the batter. Sieve the batter into another bowl.
  5. Heat a non-stick pan over low heat. Scoop about 1/4 cup of batter into pan and swirl the batter around to distribute it evenly. Remove the crepe when is set and cooked. Continue with the remaining batter.
  6. Place 2 tbsp of coconut filling over pandan crepe, roll up and serve. 

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