COFFEE PORK RIBS 咖啡排骨

Ingredients:
- 500gm Pork Ribs/Spare Ribs/Prime Ribs
- Oil for deep frying
- Sesame Seeds/Spring Onion for garnish

Marinade :
- 1tbsp Light Soy Sauce
- 1tbsp Oyster Sauce
- 1tbsp Sesame Oil
- 2tbsp Corn flour
- 3tbsp Rice Flour
- 1tbsp All Purpose Flour/Plain Flour
- 1/4tsp Baking Soda
- 1 Egg - lightly beaten

Sauce:
2 tsp Instant Coffee Powder
2 tbsp sugar
3 tbsp water
(Mix well and leave aside)

Method:
1. Wash the pork ribs, drain and place in a large bowl.
2. Marinate the pork rib with all the marinade ingredients thoroughly. Leave it in the fridge  for 4 hrs or best overnight.
3. Heat up a wok, add in sufficient oil, reduce the fire to medium high. Once the oil is heated up, slowly add in the pork ribs one by one. Deep fry the ribs till golden brown and cooked,

drain out the oil.
4. In the same wok, heat up the coffee sauce ingredients till it becomes thickened. Add in the cooked pork ribs and toss evenly until well coated with the sauce. Adjust the taste with seasoning to suits you.
5. Transfer to a serving plate and garnish with sesame seeds spring onion.
6. Serve immediately.

HONGKONG STYLE STEAMED RADISH CAKE

Steamed Radish Cake recipe :

Ingredients:
400gm Radish (shred n squeeze out the water)
300gm Rice flour
800 ml water
(mixed rice flour with water together )
12 pieces dried mushrooms (washed, soak n cut strips)
3 chinese sausages (cut smaller pieces)
100gm dried shrimps (wash, soak n chopped)
10pcs shallots
1 1/2 tbsp salt
Red chillies n spring onion for garnishing

Method:
1. Cut shallots and fry with some oil till golden brown and crispy. Leave aside for garnishing. (shallots/oil)
2. Fry the chinese sausages, leave aside.
3. In the same pan, add in dried shrimps, fry till fragrant.
4. Add in mushrooms, stir-fry for about 2 mins then add in chinese sausages, fry till all the ingredients incorporate and aromatic.
5. Add in shredded radish, mix well with all the ingredients. Add 2 tbsp salt and mixed well.
6. Pour in the rice flour mixture
Mix all ingredients evenly.
7. Apply a thin layer of oil to the pan or steamed dish. Transfer  the mixture and steam for 45 to 50mins on med heat.
8. Once cooked, let it settle for awhile for the top layer to dry up.
9. Garnish with fried shallot, cut spring onion n chilli.
Serve.
Bon appetit ☺

AIR-FRY CHARRED BABY OCTOPUS

Ingredients:
6 pieces of Baby Octopus
1 piece of big Onion - diced
1 small Carrot - diced
2 tbsp Teriyaki Sauce
1 Lemon - slice
1 tsp sesame oil
Dash of pepper
6 pieces wooden skewters

Method :

1. Bring a pot of water to a boil. Add in baby octopus, par-boiled baby octopus for 3 minutes then turn off the heat. Remove the baby octopus and drain well.
2. Season diced onion and carrots with olive oil, salt and pepper.
3. Soak the 6 pieces of wooden skewers in warm water.
4. Marinade the baby octopus with teriyaki sauce, sesame oil and dash of pepper, leave to refrigerate for 3 to 4 hours.
5. Remove from fridge, alternate pieces of onion and carrots with marinated baby octopus on the skewers.
6. Air-fry baby octopus skewers and lemons on a well-oiled pan/grill at temp 190deg until slightly charred on both sides about 5 minutes.
7. Serve immediately with dipping sauce or chilli of your choice and enjoy
Bon Appétit

QUORN IN PUMPKIN SESAME SEEDS BALL

Ingredients:

- 300gm Pumpkin
- 180gm Glutinous Rice Flour
- 20gm Fine Sugar
- 2tbsp White sesame seeds
1/2tbsp Black Sesame seeds (optional)

Filling:
- 200gm Quorn Mince
- 1 Medium size Carrots - chopped
- 1 Stalk Spring Onion
- 2 cloves chopped garlics
- 1tbsp Oyster sauce
- 1/2tsp light soy sauce
- 1tsp sesame oil
- 1tsp corn flour - mix with little water

Method:
1. Steamed pumpkin until soft. Mash while its still hot.
2. Add in glutinous flour and sugar to mix well. Knead till soft to form a dough.
3. While the pumpkin steaming, cook the filling.
4. In a wok, add 1tbsp olive oil, fragrant the chopped garlics. Add in the chopped carrots. Fry for few minutes, add in quorn mince. Add in the seasoning and stir till well combined. Lastly add in the diced spring onion. Add corn starch water and mix well before dish up.
5. Divide pumpkin dough into 12 equal parts.
6. Flatten each dough and spoon a spoonful of the filling into the dough and shape into a ball or oval shaped.
7. Coat each dough with the sesame seeds. Continue with the dough till all used up.
8. Heat up a pot, add sufficient oil, deep fry the pumpkin balls in medium small fire, do not use high heat to prevent the sesame seeds burnt. Deep fry until golden brown.
9. Drain and serve hot/warm.
Bon appetit