Wednesday, 30 January 2013

Spicy chilli sauce marinade pork ribs

Ribs are a very popular cut of meat in Korea ( pork or beef).  My Irish husband, Sean was skeptical at the first (he very fussy about meat) but after I cooked the pork ribs using this traditional recipe, he now understand why pork ribs are so popular in Korea. They come with bones and a little meat around. You might have to be hands on and enjoy getting hands messy. But that is the beauty of eating ribs!  This is how to cook ribs. When ribs is cooked with bones, it get tender and cooked evenly.
The chilli marinade sauce is very traditional Korean. The sauce gives sweet tangy spicy taste that goes well with white meat like chicken or pork.

I like to serve this dish with steam rice and crispy baby cos lettuce. It gives balance to it.
Now, my husband loves spicy pork ribs. He gets pork ribs and looks at it differently.

(Serves 2)

1 kg pork ribs
4 tbsp Gochujang chilli paste ( you can get Korean or Asian grocer)
3 tbsp Korea chilli powder
2 tbsp Sake or cooking wine
4 tbsp sugar
2 tbsp soy sauce
1/2 white onion, grated
4 garlic cloves, crushed
1 1/2 tsp grated fresh ginger
3 tbsp maple syrup
2 tbsp sesame oil
salt and ground black pepper sesame seeds, to garnish
1 baby cos lettuce
2 bowl steam rice  to serve with

  1. place the pork ribs in a large bowl and pour in enough cold water to cover them, then leave them to soak for about 15 minutes. Drain the ribs and pat dry with kitchen paper. ( this process remove blood from ribs)
  2. slice between each bones. cut them one single bone piece.
  3. for marinade sauce, mix the chilli paste (Gochujang) and powder, sake, sugar, soy sauce, onion, garlic, ginger, maple syrup, sesame oil and pepper in a bowl. mix well. add the meat and coat thoroughly with the mixture. Place in the fridge and leave it to marinate for at least 3 hours to overnight.
  4. Heat a oven at 200 degree. Place aluminium foil on oven dish or tin ( it will help you to clean it easily) and place the marinade ribs on top. Cook in over for 30 minutes in 180 degree. turn over each rib and cook for another 20 minutes until all meat cooked through. be careful not too burn or over cooked.
  5. Serve them directly with steam rice and fresh cos lettuce leaves. When it get cold, it gets dry.
  6. Don't forget wash your hands before eating. 

Sunday, 20 January 2013

Summer beef salad with lime sweet chilli sauce

Summer! summer! summer is here. Citrus crunch salad is perfect for hot days. I made summer beef salad inspired by Thai beef salad. Having good ingredients is always great start of new recipe. I got a nice piece of eye fillet and cooked it rare. I added crunch cucumber, coriander & mint salad with sweet chili sauce. Minimum cooking and eating food as raw as possible is nice to get all nutrition and honest taste of ingredients. beef is taste like beef and cucumber taste like cucumber is the way of healthy cooking.

Ingredient (serve 2)
300g eye fillet
1 Lebanese cucumber
1/2 cup fresh mint, chopped
1/4 cup fresh coriander, chopped
1/4 red onion, thinly sliced
1 handful pine nut, toasted
black pepper & salt 
1/2 cup sweet chili sauce
1 tbsp fish sauce
a lime juice

1. peel skin of cucumber and slice it rectangular. chop fresh mint and coriander. slice red onion. add all green and pine nuts into the salad bowl.
2. for sauce, place sweet chili sauce, fish sauce and lime juice in a small jar (a recycled jam jar is great. you can keep leftover dressing in the fridge) and shake it well.
3. drizzle of olive oil in frying pan and heat it up in very high temperature. cook eye filet 1 minutes each side  for rare ( cook another 2 minutes further for medium ) and rest it on plate or chopping for 5 minutes. 
4. place mixed salad and sliced beef on top. drizzle sweet chili sauce.

Wednesday, 9 January 2013

Robin & Bear's Christmas Dinner

 It is Christmas day! My bear(Sean) and robin(Author) decided to cook our own Christmas dinner at home this year.  Bear prepared main dinner as Irish Christmas dinner style with Gordon Ramsay Christmas cooking tips and recipe. Robin prepared seafood starter and lemon cake with fresh berry.

Street cut flowers



Christmas Menu

Creamy scramble eggs with smoked salmon on croissant
Home brew extra creamy latte

Tasmania fresh oyster & cooked tiger prawn 
Chandon Rose sparkling

Roast turkey
Pork apricot pistachio sage stuffing
Duck fat roast potatoes
Roast carrots 
Pancetta brussels sprout
Chandon sparkling pinot shiraz 

Fresh berry lemon cake with cream
Pomegrate panna cotta with chochotate flake

 Bear : good breakfast will get through morning before early dinner. 
Robin : well I don't know whether I am going to hungry enough for the Christmas dinner after this rich breakfast. let see...
Gordon Ramsey creamy scramble eggs with smoked salmon on croissant
Robin : super rich but super tasty!

This is a robin version minimalist Christmas table. I don't see any point to too much effort decoration. 
Food itself is beautiful decoration.

Tasmania oyster has seaweed tasty which I love. 
Robin has no problem to eat them all.

Fresh oyster & cooked tiger prawn 

Turkey is served. A lot of effort went into this turkey. 
a trick is inserting butter mixture between flesh and skin of the turkey make it super tender and crispy skin. Resting for same hours as cooked is important too. Rest! rest! rest! a lot juicier.

Bear hates brussels and pancetta made brussels sprout more attractive and tasty.
but Robin's favorite was pork stuffing. we cooked them separately from Mr. turkey.

Pork apricot pistachio stuffing 

500g pork mince
Sea salt and freshly ground black pepper
1 large Braeburn apple
6 dried apricots, about 50g, chopped
30g pistachio nuts, roughly chopped
Finely grated zest of 1 lemon
Small bunch flat leaf parsley, leaves only, chopped
Olive oil, to drizzle
Large bunch of large sage leaves
2 fresh  chorizo sausages

We got ideas from Gordon Ramsay.
1. Mix all following ingredients - 500g pork mince, 60g chopped dried apricot and 30g pistachio nut, finely grated zest of lemon, small bunch flat leaf parsley and salt & paper.

 2. Arrange sage leaves on oiled foil

3. Lay pork mixture onto sage leaves and chorizo sausage goes on top.

4. Case up with left pork mixture

5. Fold and roll up with foil.

6. Squish into middle to get rid of air and roller up as sausage shape.
7. Leave it in fridge for overnight.

8. Bake the stuffing parcel in oven 180 degree for 40 minute.

9. Check cooked with skew in the middle. Rest them for 15 minutes.

10. Slice them for serving.
more detail in Gordon Ramsay's Christmas recipes.

Here is my signature lemon cake.

Robin's fresh berry moist lemon cake

125g soften butter
1 cup caster sugar
2 eggs
1 tsp lemon rids
1 cup self rising flour
1/2 cup plain flour
1/2 cup milk
1/4 cup lemon juice
1/4 caster sugar
1 tbsp icing sugar for dusting
Seasonal fresh berry of your choice
( raspberry, strawberry, black berry and blue berry)

1. preheat oven 180 degree. mix soften butter, caster sugar, lemon rinds & eggs in a mixing bowl.
2. add flour and milk and mix it well.
3. place the mixture into buttered and floured round baking tray.
4. bake it for 40 minutes in 180 degree.
5. check cooked with wooden skewer. when it cooked, take it our oven. remove tray and place in plate or large serving dish. 
6. spread icing sugar and lemon juice mixture over the cake, when it hot. rest until cool it down.
7. dusting icing sugar and decorate the cake with fresh berry. more dusting icing sugar if you like.

This is very light & moist citrus cake. It would not be disappointed in any occasion.
I bake this cake for birthday, Christmas or even morning tea.
Serve with fresh cream is ideal.

Pomegrate panna cotta with chochotate flake

Bear and Robin are very happy with a wonderful Christmas dinner.