Skip to main content

Mahogany Glazed Pork

Did I mentioned that I bought this book Not Your Mother's Slow Cooker Cookbook by Beth Hensperger? Well, that was some time ago and I had only until recently rememebered its existence. Cos I have too many cookbooks lying around my study. =P I think it would be a nightmare for me to count them but who says anything about counting them? To think that I am on the verge of ordering some more from Amazon! *shudder* Another 6 more to be exact. *wink*

Ok, back to this slow cooker dish. Actually the picture doesn't do much justice to the food, but since I am not about to go into photography (even the basics) please bear with me. No, this is not a char siew dish, or anything like it. The dish is simple enough to put together. Just get yourself 1.5kg of really good spare ribs (actually my trusty butcher told me to its better to get pork collar; more meat with same flavour), and then mix soy sauce and 1/2 cup of marmalade (yes 1/2 a cup, and no, it's not THAT sweet and that's what gives the pork the deep red mahogany colour), and some other marinate. Dip ribs in the sauce, and dump it into the slow cook pot and also dump any remaining sauce in as well. And if you are like me wanting to balance your meals with some fiber, then just throw in a bunch of either sugar snap peas or french peas. Viola! We had it with pasta and then again with crusty bread the next day.

So are you tempted to dig out your slow cooker yet?


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.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre