Skip to main content

Kuali's Pork Ribs Curry

I have been scouring Kuali.com's recipe for a while and there are lots of recipes which I haven't seen anywhere. An example would be this pork ribs curry. My mum makes a sure-fire curry of this, but I have never attempted to learn from her cos she cooks with her senses rather than measurements. How to learn? Hmm...

Anyway, Amy Beh's rendition of this dish is quite satisfying and is going to be a keeper for me.

*****************************************
Pork Ribs Curry
(adapted from Amy Beh at Kuali.com)
*****************************************

1.5kg pork ribs, chopped into bite size (ask butcher for meaty parts)
3 medium size potatoes, peeled and cut into wedges
3 tbsp cooking cook
1 can (405 gm) evaporated milk

Seasoning (A):
1 tbsp light soy sauce
1/2 tsp salt
1/2 tsp sugar

Spices (B): blended
12 shallots
3 cloves garlic
2.5 cm ginger
3 candlenuts
5 chilli padi (bird's eye chilli)
3 long fresh red chilli
2.5 tbsp meat curry powder

Spices (C):
4 cm piece cinnamon stick
2 star anise
3 cardamon pods, split to obtain seeds only
5 cloves
2 sprigs curry leaves
2 lemon grass, cut into 5 cm pieces and bruised slightly

Seasoning:
1 tsp salt or to taste
2/3 piece chicken stock cube

1. Marinate pork with Seasoning (A) and set aside.
2. Heat oil in frying pan and fry (B) and (C) until frangrant (or when you start choking from the fumes!). Add 3 tbsp of evaporated milk to prevent sticking.
3. Add pork to the fan and stir well to ensure each piece is coated with spice mixture.
4. Pour in the remaining evaporated milk and simmer until meat is cooked.
5. Add potatoes and simmer until meat is tender and potatoes are soft.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to